Archive for the ‘CASSEROLES’ Category
Golden Shrimp Bake
July 25, 2021 Lee
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Golden Shrimp Bake

Adapted from a recipe in the Casserole Cook Book, page 27.
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 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 8 slices bread, slightly dry, cubed
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 226 g)
  • 2 cups cooked shrimp, peeled, deveined, tails removed
  • 1 can mushrooms, sliced, (4 oz / 113 g)
  • 3 eggs
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • dash black pepper
  • dash paprika
  • 2 cups milk

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan and grease with butter or cooking spray.
  • Place ½ the bread cubes on the bottom of the prepared baking pan.
  • Add the shrimp on top of the bread, then sprinkle the mushrooms on the shrimp.
  • Sprinkle ½ the cheese on top.
  • Add the rest of the bread cubes, then top that with remaining cheese.
  • In a mixing bowl, add the eggs, salt, dry mustard, pepper, paprika, and milk. Whisk together.
  • Pour milk mixture evenly over the casserole.
  • Bake for 45-50 minutes or until just set.
  • Serve and enjoy.

Notes

Fair cost per serving depending on where you can source the shrimp.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Squash Casserole
July 24, 2021 Lee
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Squash Casserole

Favorite Recipes page 752, Phyllis Tapp, Little Rock, AR.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 clove garlic, minced
  • 4 cups yellow squash, or zucchini, sliced
  • ½ cup dry bread crumbs
  • ½ cup Parmesan cheese, grated
  • ½ cup milk
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 eggs, lightly beaten

Instructions
 

  • Brown sausage and garlic in a non stick pan until cooked through, drain fat. Add to a large mixing bowl.
  • Cook the squash in a saucepan with boiling water, about 5 minutes or just tender. Drain well. Add to the large mixing bowl
  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 inch baking pan.
  • To the mixing bowl, add remaining ingredients and mix together well.
  • Spoon into the prepared baking pan and spread out evenly.
  • Bake for 20-25 minutes or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,CASSEROLES,PORK,Pork - Sausage
Zucchini Casserole IV
July 24, 2021 Lee
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Zucchini Casserole IV

Favorite Recipes page 751, Bette Lepert.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a make as much as you want recipe with no measurements or servings stated. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 0

Equipment

  • Oven
  • Casserole

Ingredients
  

  • zucchini, peeled and sliced
  • butter
  • salt and black pepper, as desired
  • tomato juice, Shortcut
  • cheese, sliced, your choice
  • saltine crackers, crushed

Instructions
 

  • Melt some butter in a non stick pan, when hot, add the zucchini and cook, turning often, until almost tender. Season with salt and black pepper as desired when turning. Drain any liquid.
  • Preheat your oven to 180° C (350° F), get out a casserole, size will depend on how much you are going to bake.
  • Add the zucchini to the casserole, add tomato juice to nearly cover.
  • Cover with cheese and sprinkle a layer of cracker crumbs over the cheese.
  • Bake for 30-40 minutes or until bubbly.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Tomato Juice.
* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Squash Casserole
July 24, 2021 Lee
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Zucchini Squash Casserole

Favorite Recipes page 751, Nadine Francis, Detroit, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 31 Aug 2021, and it is a very delicious way to prepare zucchini. I had large zucchini so I cubed them after peeling and removing the seeds. A nice alternative to simple fried zucchini. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 55 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 2 medium zucchini, about the size of regular cucumbers, sliced thin
  • 1 teaspoon garlic powder
  • salt and black pepper, as desired
  • 1 can mushrooms, sliced, drained, (4 oz / 113 g)
  • 2 cups spaghetti sauce, Shortcut
  • 2 tablespoons Parmesan cheese, grated
  • 1 green bell pepper, diced
  • 1 cup Mozzarella cheese, shredded

Instructions
 

  • Melt the butter in a large non stick pan, when hot, cook the onion for 5 minutes.
  • Add zucchini, garlic powder, and season with salt and pepper as desired. Cook for 10 minutes, turning often.
  • Mix in mushrooms.
  • Preheat your oven to 180° C (350° F), get out a 1½ quart casserole and grease with butter or cooking spray.
  • Pour zucchini mixture into the prepared casserole.
  • Pour spaghetti sauce over, and top with the Parmesan cheese.
  • Bake for 35 minutes. Sprinkle the bell pepper on top, then sprinkle with the Mozzarella cheese.
  • Bake for another 10 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Spaghetti Sauce.
* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Casserole III
July 24, 2021 Lee
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Zucchini Casserole III

Favorite Recipes page 751, Anne Beyersdorf, Menominee, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 kilo zucchini , sliced, (2 lb)
  • 570 grams ground beef, (1¼ lb)
  • 1 onion, diced
  • 250 grams mild Cheddar cheese, cubed
  • salt and black pepper, to taste
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • buttered breadcrumbs, as needed (breadcrumbs mixed with melted butter)

Instructions
 

  • Heat a small amount of water in a pot to boiling, add zucchini. Cover and cook for 5 minutes. Drain.
  • In a large non stick pan, brown beef with the onion, drain fat.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • Place ½ the zucchini evenly on the bottom of the baking pan.
  • Add ½ the ground beef in a layer.
  • Sprinkle ½ the cheese on top of the beef.
  • Repeat layers.
  • Spread the soup over the top, and sprinkle with buttered breadcrumbs as desired.
  • Bake for 45 minutes or until top is browned.
  • Serve and enjoy.

Notes

Fair cost depending on where you source the beef at. Could make this low cost using ground pork in place of beef.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF,CASSEROLES
Zucchini Cheese Casserole
July 24, 2021 Lee
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Zucchini Cheese Casserole

Favorite Recipes page 750, Yvonne Coleman, Detroit, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 1 Aug 2021, absolutely delicious, and easy to prepare. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 kilo zucchini, cut into ½ inch slices, (2 lb)
  • ½ cup boiling water
  • 2 eggs, lightly beaten
  • 1 cup cooked brown rice
  • 1 onion, finely diced
  • 500 grams cottage cheese, (1 lb), Shortcut
  • ½ teaspoon dried marjoram
  • salt and black pepper, as desired
  • 1 tablespoon fresh chives, chopped
  • ½ cup Parmesan cheese, grated

Instructions
 

  • Preheat you oven to 180° C (350° F), get out a 9x13 inch baking pan and grease with butter or cooking spray.
  • Add the zucchini and boiling water to a saucepan on medium heat, cover and boil 5 minutes, drain well.
  • In a mixing bowl, mix together the eggs, cottage cheese, rice, onion, salt and pepper as desired, marjoram, and chives.
  • Place ½ the drained zucchini on the bottom of the prepared baking pan in an even layer.
  • Top with ½ cottage cheese mixture in an even layer. (I jumped the gun here and added the second layer of squash over the cheese layer.)
  • Repeat with the remaining zucchini then the last of the cottage cheese mixture.
  • Sprinkle with Parmesan cheese.
  • Bake for 45 minutes.
  • Serve and enjoy.

Notes

Shortcut: Cottage Cheese.
# Buster Approved,#1 Go-To Recipes,CASSEROLES
Zucchini or Squash Casserole
July 24, 2021 Lee
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Zucchini or Squash Casserole

Favorite Recipes page 697, Chris Correll and Jan Schrecongost, Detroit, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 kilo zucchini or summer squash, sliced, (2 lb)
  • 1 tablespoon butter
  • ¼ cup onion, diced
  • 1 box Stove Top stuffing, Shortcut
  • 1 cup butter, melted, (2 sticks / 1 block)
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup sour cream, Shortcut
  • 1 cup carrot, grated

Instructions
 

  • In a pot of boiling water, cook the zucchini or squash until tender, drain well, place in a mixing bowl.
  • Melt the 1 tablespoon of butter in a non stick pan, when hot, cook onion until soft but not browned, add to the zucchini and toss together.
  • To the zucchini add the soup, sour cream, and carrot. Mix together.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • In another mixing bowl, mix together the dry stuffing mix and the 1 cup of melted butter.
  • Add ½ the stuffing mixture to the baking pan, spread out evenly, it does not cover the bottom of pan, just spread out best you can. (I forgot to take this photo.)
  • Add the zucchini mixture on top of the dressing and spread out evenly.
  • Sprinkle remaining stuffing mix over the top. (This is basically what the bottom will like as well.)
  • Bake for 30-35 minutes.
  • Serve as a main dish or a side, enjoy.

Notes

Low cost per serving but make sure you are using the shortcuts.
Shortcuts: Stuffing Mix, Sour Cream, Condensed Cream of Chicken Soup.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Casserole II
July 24, 2021 Lee
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Zucchini Casserole II

Favorite Recipes page 699, Trudy McKinnon, Lansing, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 4 medium zucchini, sliced
  • ⅔ cup butter
  • ⅔ cup carrot, grated
  • ½ cup onion, diced
  • ⅔ cup sour cream, Shortcut
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • 2½ cups croutons, Shortcut

Instructions
 

  • Cook the sliced zucchini in a pot with 1 inch of salted boiling water, covered, for about 5 minutes. Drain well.
  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • Melt the butter in a large non stick pan, when hot, cook the onion until softened.
  • To a large mixing bowl, add the zucchini, onions, and remaining ingredients and gently mix together.
  • Pour mixture into the casserole.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving but make sure you are using the shortcuts.
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Croutons.
* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Casserole I
July 24, 2021 Lee
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Zucchini Casserole I

Favorite Recipes page 698, Donna Adkins, Dewitt, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this as written on 28 Jul 2021, the family and I loved this. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 3 cups zucchini
  • ½ cup green bell pepper, diced
  • 1 cup biscuit mix, Shortcut
  • ½ cup vegetable oil
  • ½ cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • salt and pepper, as desired
  • garlic salt, or powder, as desired, to taste

Instructions
 

  • First step is to cut the zucchini into ½ inch cubes and dice the bell pepper. I cut some zucchini into ½ inch thick slices, then cut the slices into cubes.
  • Preheat your oven to 160° C (325° F), get out and grease a 1½ quart casserole with butter.
  • In a mixing bowl, add the biscuit mix, oil, cheese, and egg, mix together. Season as desired with salt and black pepper.
  • Fold in zucchini and bell pepper. Mix in garlic salt or garlic powder as desired if using.
  • Pour into the prepared casserole.
  • Bake for 1 hour.
  • Serve as a side dish and enjoy.

Notes

Shortcut: Biscuit Mix.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Shrimp New Orleans
July 23, 2021 Lee
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Shrimp New Orleans

Adapted from a recipe in the Casserole Cook Book, page 27.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 2 tablespoons butter
  • ½ cup green bell pepper, diced
  • ½ cup onion, diced
  • 3 cups cooked shrimp, peeled, deveined, tails removed
  • 1 tablespoon lemon juice
  • 2 cups cooked rice
  • 1 can condensed tomato soup, Shortcut
  • ¾ cup half and half cream
  • ¼ cup dry white wine
  • ¾ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup toasted slivered almonds

Instructions
 

  • Preheat your oven to 180° C (350° F), get out and grease a 2 quart casserole with butter or cooking spray.
  • Melt the butter in a large non stick pan, when hot, cook the bell pepper and onion until tender.
  • Stir in remaining ingredients except the almonds.
  • Pour mixture into the prepared casserole.
  • Bake for 30 minutes or until bubbly.
  • Top with the almonds, serve and enjoy.

Notes

I will say Fair cost per serving based on where you source the shrimp from.
Shortcut: Condensed Tomato Soup.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Shrimp/Prawn