Archive for the ‘CASSEROLES’ Category
Shrimp Pinwheel Casserole
July 23, 2021 Lee
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Shrimp Pinwheel Casserole

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 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • ⅓ cup green bell pepper, diced
  • ¼ cup onion, diced
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • black pepper, as desired
  • 2 cups diced tomatoes, canned - drained, or fresh
  • 1½ cups Cheddar cheese, shredded
  • 1½ cups cooked shrimp, peeled, deveined, tails removed
  • ¾ cup peas, cooked or canned, drained
  • 1 recipe Pinwheel Biscuits, Link in Notes

Instructions
 

  • Melt butter in a large non stick pan, when hot, add the bell pepper and onion. Cook until just tender.
  • Stir in the flour, season with the salt and black pepper as desired.
  • Stir in the tomatoes and cook until mixture has thickened.
  • Add the cheese and stir until it is melted in.
  • Stir in the shrimp and peas.
  • Preheat your oven to 230° C (450° F), get out and grease a 2 quart casserole with butter or cooking spray.
  • Pour mixture into the prepared casserole.
  • Top casserole with Pinwheel Biscuits.
  • Bake for 15-20 minutes or until biscuits are done.
  • Serve and enjoy.

Notes

I will say Fair cost per serving based on where you source the shrimp from.
Additional recipe: Pinwheel Biscuits.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Rice & Shrimp Casserole
July 22, 2021 Lee
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Rice & Shrimp Casserole

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 1 hour
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • ¼ cup onion, diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • black pepper, as desired
  • 1 cup half and half cream
  • ½ teaspoon Worcestershire sauce
  • ⅔ cup mushrooms, sliced, sautéed, drained
  • 2 cups shrimp, peeled, deveined, tails removed, cooked
  • 2 cups hot cooked rice
  • ½ cup sharp Cheddar cheese, shredded
  • ½ cup butter crackers, crushed

Instructions
 

  • First thing you will have to do is prepare the mushrooms, shrimp, and rice.
  • Melt the butter in a large non stick pan, when hot, cook the onion until soft and just starting to lightly brown.
  • Stir in the flour and season with salt and pepper as desired.
  • Slowly stir in the cream then stir in the Worcestershire sauce. Stir and cook until sauce thickens.
  • Stir in mushrooms and shrimp, heat through.
  • Preheat your oven to 180° C (350° F), get out a 1½ quart casserole.
  • Add the rice to casserole.
  • Pour the shrimp mixture over the rice.
  • Sprinkle casserole with the cheese. Sprinkle the cracker crumbs around the edge of the casserole.
  • Bake for 20 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving depending on where you can source the shrimp from.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Cream Cheese Tuna Bake
July 22, 2021 Lee
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Cream Cheese Tuna Bake

Adapted from a recipe in the Casserole Cook Book, page 26.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is a great tasting casserole and does not taste like a tuna & noodle casserole, the cream cheese gives this a nice flavor. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Casserole (2 quart)
  • Oven

Ingredients
  

  • 1 cup dry macaroni
  • 85 grams cream cheese, softened, (3 oz)
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 2 cans tuna, drained, flaked, (about 1½-2 cups)
  • ¼ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 2 tablespoons pimento, diced
  • 1 tablespoon prepared yellow mustard
  • ¼ teaspoon salt
  • ¼ cup milk
  • ½ cup corn flakes, crushed

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender, drain.
  • Preheat your oven to 190° C (375° F), get out a 2 quart casserole.
  • Add the cream cheese and soup to a large mixing bowl, use an electric mixer and mix together until smooth.
  • To the mixing bowl, stir in the tuna, vegetables, mustard, salt, milk, and macaroni. I used red bell pepper in place of the green and added a little extra as I had no pimento.
  • Pour mixture into the casserole and spread out evenly.
  • Sprinkle with the corn flake crumbs. I used panko as I had no corn flakes on hand, worked perfect.
  • Bake for 20-25 minutes or until bubbly and starting to brown on top.
  • Serve and enjoy.

Notes

Fair cost per serving based on the cheese used and low number of servings.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 8 February 2023.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Tuna with Cheese Swirls
July 22, 2021 Lee
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Tuna with Cheese Swirls

Adapted from a recipe in the Casserole Cook Book, page 26.
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 30 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1½ cups potatoes, peel and diced
  • ½ cup celery, diced
  • 2 tablespoons onion, diced
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ¼ cup half and half cream, or milk
  • 1 can tuna, drained, flaked, (6½ oz / 185 g)
  • 1 cup peas, fresh cooked or canned, drained
  • 1 canned pimento, cut in strips
  • 1 recipe Cheese Swirls, Link in Notes

Instructions
 

  • In a large saucepan, cook the potatoes, celery, and onion in a small amount of water until nearly tender, about 10 minutes, then drain.
  • Preheat your oven to 220° C (425° F), get out a 7x11 baking pan.
  • Mix in the tuna, peas, and pimento, bring to a nearly a boil then remove from heat.
  • Pour mixture into the baking pan, spread out evenly.
  • Arrange Cheddar Swirls on top of hot casserole, cut side down.
  • Bake for 15-20 or until biscuits are done.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Additional recipe: Cheese Swirls.
Shortcut: Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Tuna Noodle Casserole
July 22, 2021 Lee
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Tuna Noodle Casserole

Adapted from a recipe in the Casserole Cook Book, page 25.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 1 Sep 2021, and my parents and I loved this, I did not have any celery on hand so I omitted that, and I did double the tuna and the correct amount to use is now reflected in the recipe below. Easy to prepare and is very tasty. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 3 cups dry medium egg noodles
  • 1 can tuna, drained, flaked, (12 oz / 340 g)
  • ½ cup mayo
  • 1 cup celery, sliced
  • ⅓ cup onion, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup red bell pepper, diced
  • 1 teaspoon salt
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ½ cup milk
  • 1 cup sharp Cheddar cheese, shredded

Instructions
 

  • Cook the egg noodles in a pot of salted boiling water until tender. Drain and return to pot.
  • To the pot add the tuna, mayo, vegetables, and salt. Mix together with the noodles.
  • In a saucepan, mix together the soup and milk, heat on medium low heat until hot.
  • When the soup is hot, stir in the cheese and continue to stir until the cheese is melted and blended in.
  • Preheat your oven to 220° C (425° F), get out a 1½ quart casserole.
  • Pour soup mixture into the noodles, mix to combine.
  • Pour mixture into the casserole.
  • Bake for 20 minutes or until bubbly.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Celery Soup.
Updated on 1 September 2021.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Tuna Italian
July 22, 2021 Lee
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Tuna Italian

Adapted from a recipe in the Casserole Cook Book, page 25.
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 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 3 cups dry egg noodles
  • ½ cup onion, diced
  • 2 tablespoons butter
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ⅔ cup evaporated milk
  • ⅓ cup Parmesan cheese, grated, and as needed
  • 1 can tuna, drained, flaked, (6½ oz / 185 g)
  • ⅔ cup canned mushrooms, sliced, or sautéed fresh mushrooms
  • ½ cup black olives, slices, and as needed
  • 2 tablespoons fresh parsley, minced, and as needed
  • 2 teaspoons lemon juice
  • paprika, as desired

Instructions
 

  • Cook the egg noodles in a pot of salted boiling water until just tender. Drain and set aside.
  • While the noodles are cooking, melt the butter in a large non stick pan on medium heat, when hot, add the onion and cook until tender.
  • Add the soup, milk, and cheese. Stir together and heat through.
  • Preheat your oven to 190° C (375° F), get out and grease a 2 quart casserole.
  • Return the cooked noodles to the pot they were cooked in, then add the soup mixture from the pan and stir together.
  • Add the tuna, mushrooms, ½ cup sliced black olives, 2 tablespoons parsley, and lemon juice. Mix together.
  • Pour mixture into the prepared casserole. Sprinkle with additional Parmesan as desired. Sprinkle with paprika as desired.
  • Bake for 20-25 minutes.
  • Top with additional parsley and sliced black olives.
  • Serve and enjoy.

Notes

Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Lobster en Coquille
July 22, 2021 Lee
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Lobster en Coquille

Adapted from a recipe in the Casserole Cook Book, page 23.
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 25 minutes
Course Main Dish
Servings 4 servings

Equipment

  • Oven
  • Individual Casseroles (2 cup, 4)

Ingredients
  

  • 1 package frozen lobster tails, (2 tails, 9 oz / 255 g total)
  • 1 can condensed cream of shrimp soup, (10½ oz / 298 g)
  • ½ cup milk
  • ⅔ cup canned mushrooms, sliced, (or sautéed fresh mushrooms)
  • ½ cup soft breadcrumbs
  • ½ cup celery, finely diced
  • 1 tablespoon dry sherry
  • ¼ cup sharp Cheddar cheese, shredded

Instructions
 

  • Cook the lobster tails according to the package instructions.
  • Remove meat from shells and chop the meat into bite size pieces.
  • Preheat your oven to 180° C (350° F), get out 4 individual serving casseroles, about 2 cups each.
  • To a mixing bowl, add the lobster meat, remaining ingredients except the cheese. Mix together.
  • Divide evenly among the individual casseroles.
  • Evenly divide the cheese to the tops of the casseroles.
  • Bake for 25 minutes or until hot.
  • Serve and enjoy.

Notes

This recipe threw me off at first with the 9 oz of lobster tails, doing research led me to Walmart and they have 9 oz of tails, 2, for sale, which makes this High cost per serving. The next odd thing was frozen condensed soup, more research solved that problem and I have the canned version stated and the additional milk. An option to make this lower cost per serving is to use lobster flavored imitation crab, which will be may plan. 
* High Cost $1.51+ per Serving,CASSEROLES,Seafood - Lobster
Luncheon Crab Bake
July 14, 2021 Lee
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Luncheon Crab Bake

Adapted from a recipe in the Casserole Cook Book, page 23.
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 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 0

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1½ cups crab meat
  • 1 cup soft breadcrumbs
  • 1 cup mayo
  • ¾ cup milk
  • 6 hard boiled eggs, peeled, finely chopped, Shortcut
  • ⅓ cup onion, diced
  • ¼ cup stuffed green olives, sliced
  • ¾ teaspoon salt
  • black pepper, as desired
  • ½ cup soft breadcrumbs
  • 1 tablespoon butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F), get out and grease a 1 quart casserole with butter.
  • In a large mixing bowl, add all ingredients except the ½ cup of breadcrumbs and the melted butter.
  • Mix together and pour into the prepared casserole and spread out evenly.
  • In a small bowl, mix together the ½ cup of breadcrumbs and melted butter, sprinkle on top of the casserole.
  • Bake for 20-25 minutes or until heated through and breadcrumbs golden brown.
  • Serve and enjoy.

Notes

Fair cost per serving depending on where you source the crabs from, I will be using fresh steamed blue crabs from local fishermen.
Shortcut: Perfect Hard Boiled Eggs.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Crab
Seafood Fancy
July 13, 2021 Lee
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Seafood Fancy

Adapted from a recipe in the Casserole Cook Book, page 23.
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 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 cup crab meat, canned (drained, flaked), fresh cooked
  • 1 cup shrimp, canned (drained), fresh cooked, peeled, chopped
  • 1 cup celery, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 cup mayo
  • 1½ teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • black pepper, as desired
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F) and get out a 1 quart casserole.
  • In a mixing bowl, add all the ingredients except the breadcrumbs and melted butter. Mix together.
  • Pour into the casserole and spread out evenly.
  • In a small bowl mix together the breadcrumbs and melted butter, sprinkle evenly over the casserole.
  • Bake for 45-50 minutes or until heated through and the crumbs are golden brown.
  • Serve and enjoy.

Notes

Fair cost per serving, depending on where you are sourcing crab and shrimp from. I will be using fresh blue crab from local fishermen and fresh shrimp from a local farm.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Crab,Seafood - Shrimp/Prawn
Chicken Upside Down Pie
July 13, 2021 Lee
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Chicken Upside Down Pie

Adapted from a recipe in the Casserole Cook Book, page 22.
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 30 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Round Baking Pan (8 or 9 inch)

Ingredients
  

  • 1 can gravy, (10½ oz / 298 g) or 1¼ cups
  • ⅔ cup canned mushrooms, or sautéed fresh mushrooms
  • 2 tablespoons pimento, diced
  • 2 tablespoons stuffed green olives, sliced
  • black pepper, as desired
  • 2 cans chicken, drained, diced, (5 oz / 142 g each)
  • 2 cups biscuit mix, Shortcut
  • 1 teaspoon rubbed sage

Instructions
 

  • Reserve ⅔ cup of gravy. Preheat your oven to 230° C (450° F), get out a shallow 8 or 9 inch round baking pan, like a layer cake pan.
  • In a saucepan on medium heat, add remaining gravy, mushrooms, pimento, olives, and season with pepper as desired. Stir to mix together.
  • Stir in the chicken, bring to a boil.
  • Pour mixture into the round baking pan.
  • Mix the sage into the biscuit mix, prepare dough according to package instructions but use the ⅔ cup gravy for the liquid called for in the instructions.
  • Roll dough out to the size of the baking pan and place on top of the hot mixture.
  • Bake for 15 minutes or until golden brown.
  • Run a knife around the edge. Place a deep plate, upside down on the baking pan, and carefully turn the baking pan and plate over and remove the pan.
  • Slice, serve, and enjoy.

Notes

Not sure of the cost per serving as I believe canned chicken is only available in high end / Western markets. To make this Low cost per serving, use fresh mushrooms and fresh cooked chicken.
Variant: 1. Use fresh cooked chicken in place of the canned chicken, about 1 1/2 cups diced would work fine.
* Best Value $1 or Less per Serving,CASSEROLES,CHICKEN & TURKEY,Chicken - Canned