Archive for the ‘CASSEROLES’ Category
Hungarian Noodle Bake
July 27, 2021 Lee
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Hungarian Noodle Bake

Adapted from a recipe in the Casserole Cook Book, page 33.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 113 grams fine egg noodles, (4 oz)
  • 1 cup cottage cheese, Shortcut
  • 1 cup sour cream, Shortcut
  • ¼ cup onion, finely diced
  • 1 clove garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon poppy seeds
  • ½ teaspoon salt
  • dash black pepper
  • paprika
  • Parmesan cheese, grated, for serving

Instructions
 

  • Cook noodles in boiling salted water until just tender, drain.
  • Preheat your oven to 180° C (350° F), get out a 7x11 baking pan and grease with butter or cooking spray.
  • Place noodles in a mixing bowl, add remaining ingredients except paprika and Parmesan, and mix together.
  • Pour mixture into the prepared baking pan.
  • Bake for 25-30 minutes or until hot.
  • Sprinkle with paprika, serve and enjoy. Top with grated Parmesan as desired.

Notes

Low cost per serving.
Shortcuts: Cottage Cheese, Sour Cream.
Variant: 1. Add 1½ cups of drained, flaked tuna.
* Best Value $1 or Less per Serving,CASSEROLES
Pizza Supper Pie
July 27, 2021 Lee
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Pizza Supper Pie

Adapted from a recipe in the Casserole Cook Book, page 32.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 pie crust, your choice, from scratch or store bought, Shortcut
  • 250 grams bulk breakfast sausage, (8 oz), Shortcut
  • ¾ cup onion, diced
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 4 eggs
  • ½ cup milk
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • ⅔ cup pizza sauce, Shortcut
  • 3 slices Cheddar cheese, optional

Instructions
 

  • Preheat your oven to 230° C (450° F), get out a 9 inch pie dish.
  • Prepare the crust and place in the pie dish, flute as desired, and bake for 7 minutes or until the crust is just lightly browned. Reduce oven temp to 160° C (325° F).
  • In a non stick pan, brown the sausage and onion, breaking up the sausage with your spatula, until cooked through and no pink is visible. Drain excess fat. Stir in the oregano and black pepper.
  • In a mixing bowl, add the eggs and milk and beat together.
  • Stir in the sausage and cheese.
  • Pour mixture into the prepared crust.
  • Bake for 20 minutes or until a knife inserted in the center comes out clean.
  • Spread pizza sauce on top and bake for another 5 minutes.
  • Optional, cut each slice of cheese in half to make triangles, arrange on top of the pizza sauce, and bake for another 5 minutes or until the cheese melts.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pie Crust, Bulk Breakfast Sausage, Jimmy Dean Sausage, Pizza Sauce.
* Best Value $1 or Less per Serving,CASSEROLES
Swiss Onion Bake
July 26, 2021 Lee
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Swiss Onion Bake

Adapted from a recipe in the Casserole Cook Book, page 32.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 cups onion, sliced
  • 2 tablespoons butter
  • 5 hard boiled eggs, peeled, sliced, Shortcut
  • 2 cups Swiss cheese, shredded
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ¾ cup milk
  • ¼ teaspoon black pepper
  • 8 slices French bread, ½ inch thick, buttered

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • Melt the butter in a large non stick pan, when hot, cook the onion until soft but not browned.
  • Spread onions in the bottom of the baking pan.
  • Top onions with egg slices.
  • Top eggs with the cheese.
  • In a saucepan, add the soup, milk, and black pepper, heat, stirring until the mixture is smooth.
  • Drizzle the soup mixture over the casserole, be sure some seeps down to the bottom.
  • Arrange bread slices on top, overlapping them along the center of the pan.
  • Bake for 20 minutes or until hot, then broil to toast the bread.
  • Serve and enjoy.

Notes

Fair cost per serving.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Hurry-up Macaroni & Cheese
July 26, 2021 Lee
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Hurry-up Macaroni & Cheese

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. I looked on Lazada for canned mac & cheese, the main ingredient in this recipe, and oddly enough, it is carried! Tesco brand as well.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 2 cans macaroni and cheese , (about 400 g / 14 oz each)
  • ¼ cup black olives, sliced
  • ¼ cup onion, finely diced
  • 2 teaspoons Worcestershire sauce
  • 1 medium tomato, sliced
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • In a mixing bowl, mix together the macaroni and cheese, olives, onion, and Worcestershire sauce.
  • Pour mixture into the prepared casserole.
  • Arrange tomato slices on top and sprinkle with cheese.
  • Bake for 25-30 minutes or until bubbly.
  • Serve and enjoy.

Notes

Fair cost per serving.
Variant: 1. I think 3½ - 4 cups leftover regular mac & cheese would work well in this recipe and would reduce the cost per serving as well.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Macaroni & Cheese Puff
July 26, 2021 Lee
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Macaroni & Cheese Puff

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ½ cup dry macaroni
  • 1½ cups milk, scalded
  • 1 cup soft breadcrumbs
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 225 g)
  • 3 egg yolks, beaten
  • ¼ cup pimento, diced
  • 3 tablespoons butter, melted
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon onion, grated
  • ½ teaspoon salt
  • 3 egg whites
  • ¼ teaspoon cream of tartar

Instructions
 

  • Cook the macaroni in a pot of salted boiling water until just tender, drain.
  • Put the bread crumbs in a mixing bowl, pour the scalded milk over the bread, then add 1½ cups of the cheese, reserving the other ½ cup for the topping. Cover the bowl and let stand until the cheese is melted.
  • Once the cheese is melted, add the drained macaroni, egg yolks, pimento, melted butter, parsley, onion, and salt. Mix together.
  • Preheat your oven to 165° C (325° F), get out a 7x11 inch baking pan.
  • In another mixing bowl, use an electric mixer and beat the egg whites and cream of tartar until stiff peaks form.
  • Fold whites into the macaroni mixture.
  • Pour mixture into the baking pan and spread out evenly.
  • Bake for 50 minutes or until set.
  • Top with the reserved ½ cup of cheese, return to the oven for a few minutes or until cheese is melted.
  • Serve and enjoy.

Notes

Low cost per serving.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Olive Macaroni Cheese Bake
July 26, 2021 Lee
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Olive Macaroni Cheese Bake

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 cup dry macaroni
  • 2 cups Cheddar cheese, shredded, (8 oz / 225 g)
  • ⅓ cup milk
  • ½ cup stuffed green olives, sliced
  • black pepper, as desired
  • ¼ cup dry bread crumbs
  • 1 tablespoon butter, melted

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender, drain.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • In a mixing bowl, add the drained macaroni, cheese, milk, olives, and black pepper as desired. Mix together.
  • Pour into the prepared casserole and spread out evenly.
  • In a small bowl, mix together the bread crumbs and melted butter, sprinkle on top of casserole.
  • Bake for 20-25 or until crumbs are browned.
  • Serve and enjoy.

Notes

I will say Fair cost per serving based on the cheese used as well as the olives.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Best-ever Macaroni & Cheese
July 25, 2021 Lee
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Best-ever Macaroni & Cheese

Adapted from a recipe in the Casserole Cook Book, page 31.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 cups dry macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • dash black pepper
  • 2 cups Cheddar cheese, shredded, (8 oz / 226 g)
  • tomato slices, as needed
  • paprika, as desired

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender. Drain.
  • In a large saucepan, melt the butter, then whisk in the flour until smooth.
  • Whisk in milk, continue whisking until thickened, then season with salt and pepper as desired.
  • Stir in 1½ cups of the cheese, reserving ½ cup for the topping. Stir until cheese is melted in.
  • Preheat your oven to 180° C (350° F), get out and grease with butter or cooking spray, a 7x11 inch baking pan.
  • Place the drained macaroni in the pan and spread out evenly.
  • Pour cheese sauce evenly over the top.
  • Salt the tomato slices and arrange on top, pushing he side of each slice slightly into the macaroni.
  • Top with remaining cheese.
  • Bake for 30 minutes or until hot and bubbly.
  • Sprinkle with paprika, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Scalloped Oysters
July 25, 2021 Lee
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Scalloped Oysters

Adapted from a recipe in the Casserole Cook Book, page 29.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch) or (8 inch round)

Ingredients
  

  • 1 pint fresh oyster meat, (2 cups)
  • 2 cups saltine cracker crumbs, medium coarse when crushing
  • ½ cup butter, melted, (1 stick / ½ block)
  • ½ teaspoon salt
  • black pepper, as desired
  • ¾ cup half and half cream
  • ¼ cup oyster liquid, (which you get from the oysters)
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • Drain oysters, reserving ¼ of liquid.
  • In a mixing bowl, add the cracker crumbs, melted butter, and salt and gently mix together.
  • Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan or a 8 inch round baking pan and grease with butter or cooking spray.
  • Place ⅓ of the cracker mixture in the prepared baking pan and spread out evenly.
  • Add ½ the drained oysters, season with black pepper as desired.
  • Spread another ⅓ of the crumbs, then top that with remaining oysters.
  • Now mix together the cream, oyster liquid, and Worcestershire sauce in a measuring cup, and pour that over the oysters.
  • Then spread out the remaining crumbs on top.
  • Bake for 40 minutes.
  • Serve and enjoy.

Notes

I would say this is Fair cost per serving as I know oyster meat is available at Tesco and I know I paid local fishermen less than Tesco price per pint. So it depends on where you can source the oyster meat from, either way, this does sound good and on my to make and taste list.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Oysters
Salmon Macaroni
July 25, 2021 Lee
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Salmon Macaroni

Adapted from a recipe in the Casserole Cook Book, page 28.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021, excellent mac & cheese! Very creamy, the salmon gives this a nice taste and the crumbs on top give a nice firm topping. This is highly recommend if you like salmon. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 cup dry macaroni
  • ¼ cup butter, (½ stick / ¼ block)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • dash black pepper
  • ¼ teaspoon garlic powder
  • 1¾ cups milk
  • 1½ cups cottage cheese, Shortcut
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • 1 can salmon, drained, flaked, (16 oz / 454 g / 2 cups), Shortcut
  • 2 eggs, beaten
  • ½ cup dry breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender, drain, return to pot, set aside.
  • In a saucepan, melt the ¼ cup butter, then stir in the flour, salt, pepper, and garlic powder. Slowly add milk while stirring until thickened.
  • Stir in the cottage cheese, shredded cheese, and salmon.
  • Pour sauce and eggs into the macaroni and stir to combine.
  • Pour mixture into a 7x11 baking inch pan greased with butter or cooking spray.
  • Preheat your oven to 180° C (350° F).
  • In a small bowl, mix together the soft breadcrumbs and 2 tablespoons melted butter, sprinkle over the casserole.
  • Bake for 30-40 minutes or until set in the center.
  • Serve and enjoy.

Notes

High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.   
Shortcuts: Cottage Cheese, Steamed Salmon (Rice Cooker).
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,CASSEROLES,FISH - ALL,Fish - Salmon,PASTA,Pasta - Mac & Cheese
Salmon Florentine
July 25, 2021 Lee
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Salmon Florentine

Adapted from a recipe in the Casserole Cook Book, page 28.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Individual Casseroles (1½ cup, 6)

Ingredients
  

  • 2 packages frozen spinach, (10 oz / 283 g each)
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ¼ cup sharp Cheddar cheese, shredded
  • ¼ cup dry white wine
  • 2 tablespoons mayo
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon lemon peel, grated
  • 1 can salmon, drained, (16 oz / 454 g / 2 cups), Shortcut
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cook the spinach according to package instructions using unsalted water, drain well.
  • In a saucepan, add the soup, cheese, wine, mayo, Worcestershire sauce, and lemon peel. Stir together and bring to a boil, remove from heat.
  • Add drained spinach to a mixing bowl, and add ½ cup of the sauce, mix together.
  • Preheat your oven to 180° C (350° F), get out 6 individual casseroles,
  • Divide the spinach into 6 individual casseroles.
  • Break salmon into chunks, removing skin and bones, and divide among the casseroles.
  • Top the salmon with remaining sauce.
  • In a small mixing bowl, add the breadcrumbs and melted butter and mix together. Sprinkle over each casserole.
  • Bake for 25 minutes or until bubbly.
  • Serve and enjoy.

Notes

High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.   
Shortcuts: Condensed Cream of Chicken Soup, Steamed Salmon (Rice Cooker).
* High Cost $1.51+ per Serving,CASSEROLES,FISH - ALL,Fish - Salmon