Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Luncheon Crab Bake
July 14, 2021 Lee
Leave a comment

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
Leave a comment

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
Turkey Loaf
July 11, 2021 Lee
Leave a comment

Turkey Loaf

Julie Brown, United States.
I have enjoyed this dish at a good friend's house and I asked for the recipe. Full credit for this dish goes to my good friend, Julie Brown. Enjoy!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

For the Turkey Loaf

  • 1½ kilo ground turkey, (3 lb)
  • 7 sliced bread, torn to make soft breadcrumbs
  • 2 eggs, lightly beaten
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped
  • ½ cup Mozzarella cheese, shredded

For the Glaze

  • ½ cup ketchup
  • ¼ cup honey mustard
  • ¼ cup whole grain mustard

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a small bowl, mix together the Glaze ingredients. Set aside.
  • In a large mixing bowl, add all the turkey loaf ingredients, mix together but don't over work it or it may turn out tough.
  • Plop the meat mixture into the baking pan and shape into a loaf with your hands.
  • Brush the glaze on the top.
  • Bake for 1 hour or until cooked through.
  • Serve with sides of your choice. Enjoy!

Notes

I will say this is Fair cost per serving depending on where you source the turkey from. To make this a Low cost per serving dish, use ground chicken.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Creamy Chicken Rice Casserole
July 10, 2021 Lee
Leave a comment

Creamy Chicken Rice Casserole

Adapted from a recipe in the Casserole Cook Book, page 20.
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 1 hour 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 1 cup dry wild rice
  • ½ cup onion, diced
  • ½ cup butter, (1 stick / ½ block)
  • ¼ cup all-purpose flour
  • 1⅓ cups mushrooms, sautéed
  • 1½ cups chicken broth, Shortcut
  • 1½ cups half and half cream
  • 3 cups cooked chicken, diced, Shortcut
  • ¼ cup pimento, diced
  • 2 tablespoons fresh parsley, chopped
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • ½ cup slivered almonds

Instructions
 

  • Prepare the wild rice per package instructions, this will take the longest time.
  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • In a large saucepan on medium heat, melt butter, when hot, cook the onion until tender, remove from heat.
  • Stir in flour.
  • Place back on the heat, slowly stir in the chicken broth, then stir in the cream. Cook and stir until the mixture is thickened.
  • Add the cooked wild rice, mushrooms, chicken, pimento, parsley, salt, and pepper. Mix together.
  • Pour mixture into the casserole. Sprinkle with almonds.
  • Bake for 25-30 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving based on the cost of wild rice, as it is available through Lazada. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Tenderloin Noodle Treat
July 9, 2021 Lee
Leave a comment

Tenderloin Noodle Treat

Adapted from a recipe in the Casserole Cook Book, page 15.
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 Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3 cup dry egg noodles, (about 6 oz / 170 g)
  • 6 slices pork tenderloin, ½ inch thick
  • 1 tablespoon vegetable oil
  • salt and pepper, as desired
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • dash black pepper
  • 1 cup milk
  • ¾ cup Bleu cheese, crumbled, (3 oz / 85 g)
  • 3 tablespoons green bell pepper, diced
  • 3 tablespoons pimento, diced

Instructions
 

  • Heat a pot of salted water to a boil, cook noodles until almost tender, drain, rinse, drain, set aside.
  • While the noodles are cooking, heat the oil in a large non stick pan, when hot, add the pork loin slices, work in batches if needed, and brown on each side. While browning, season with salt and pepper as desired.
  • Make the sauce by melting the butter in a saucepan, whisk in the flour, salt, and pepper.
  • Stir in the milk, stirring until thickened, then add the Bleu cheese and stir until it is melted into the sauce.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • To the noodles, add the bell pepper, pimento, and sauce, mix together.
  • Pour noodles into the baking pan and spread out evenly.
  • Arrange browned pork loin slices on top.
  • Bake for 30 minutes or until pork is cooked through.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving based on the cost of the Bleu cheese.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Vegetable Beef Bake
July 8, 2021 Lee
Leave a comment

Vegetable Beef Bake

Adapted from a recipe in the Casserole Cook Book, page 14.
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 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 750 grams beef, cut into 1 inch cubes, (1½ lb)
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 teaspoons paprika
  • 1½ teaspoons chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can diced tomatoes, (15 oz / 425 g / 2 cups)
  • 1 cup carrot, cut into 2 inch strips
  • 1 cup water
  • 4 medium onions, quartered
  • 1 cup celery, sliced
  • 1½ cups dry Penne pasta

Instructions
 

  • Heat the oil in a large non stick pan, when hot, brown the beef.
  • In a small bowl, mix together the flour, paprika, chili powder, salt, and pepper. Sprinkle over the meat and stir it in.
  • Stir in tomatoes and carrot, cover and simmer for 30 minutes on low heat.
  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • Stir in the water, onions, celery, and pasta. Bring to a boil.
  • Carefully pour into the casserole.
  • Cover and bake for 1 hour or until the vegetables are tender and the beef is tender.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving, depending on where you source the beef.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Carne Asada Burritos
July 8, 2021 Lee
Leave a comment

Carne Asada Burritos

Julie Brown, United States.
This recipe is from a good friend, and I have enjoy this several times so I asked for the recipe. This is a simple recipe but the flavor is excellent. I don't remember the amount of servings so I will determine this when I make this myself.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 8 hours
Course Lunch, Main Dish
Servings 0

Ingredients
  

  • 750 grams steak, skirt, loin, or strip, (1½ lb)
  • salt and black pepper, as desired
  • 1 onion, sliced or diced
  • juice from 1 lime
  • large flour tortillas
  • sour cream, as desired, Shortcut
  • guacamole, as desired

Instructions
 

  • Season the steak with salt and pepper on both sides, be liberal.
  • Place the steak, onion, and juice from 1 lime in a zip lock bag or shallow container, seal and place in the fridge overnight to marinate.
  • When you are ready to cook, heat a non stick pan, when hot, add the steak, cook to your desired doneness.
  • Place steak on a cutting board and cut into thin strips across the grain.
  • Lay out a large flour tortilla, pile on some steak along the middle of the tortilla, but keep it away from the sides.
  • Top steak with sour cream and or guacamole as desired.
  • Fold one side of the tortilla over the middle, fold in the sides, continue rolling.
  • Continue making burritos for the amount of steak you have.
  • Serve and enjoy.

Notes

Fair cost per serving based on the the type of beef cut, I am going to make this with a much cheaper cut and will make my report here.
Shortcut: Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Sausage Macaroni & Cheese
July 7, 2021 Lee
Leave a comment

Sausage Macaroni & Cheese

Adapted from a recipe in the Casserole Cook Book, page 11.
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 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 cup onion, diced
  • ¾ cup dry macaroni
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ⅔ cup milk
  • 3 eggs, lightly beaten
  • 2 cups sharp Cheddar cheese, shredded
  • ½ cup corn flakes, crushed
  • 1 tablespoon butter, melted

Instructions
 

  • Cook the sausage and onion in a large non stick pan, break up sausage with the spatula. Cook until lightly browned, drain excess fat.
  • Add the cooked sausage to an ungreased 8x8 inch baking pan.
  • Cook macaroni in a pot of salted boiling water until just tender, drain.
  • Place cooked macaroni on top of sausage.
  • In a saucepan on low heat, mix together soup and milk, heat until hot.
  • When soup mixture is hot, scoop out a small amount and add to the lightly beaten eggs in a small mixing bowl, and mix together. Then pour the egg mixture back into the soup mixture.
  • Stir cheese into the soup mixture, stirring until the cheese is melted.
  • Pour mixture all over the macaroni.
  • Preheat your oven to 180° C (350° F).
  • In a small bowl, mix together the crushed corn flakes and butter.
  • Sprinkle crumb mixture along the edge of the pan.
  • Bake for 40-45 minutes.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving, use the shortcuts for greater savings.
Shortcuts: Bulk Pork Sausage, Condensed Cream of Celery Soup.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,Pasta - Mac & Cheese
Hamburger Corn Casserole
July 6, 2021 Lee
Leave a comment

Hamburger Corn Casserole

Adapted from a recipe in the Casserole Cook Book, page 10.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 8 Apr 2024, easy and absolutely delicious! Family loved this casserole! Recipe is updated with my results. Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (3 quart)

Ingredients
  

  • 3 cups dry egg noodles
  • 500 grams ground beef, or pork, (1 lb)
  • 1 onion, diced
  • 1 can whole kernel corn, drained, (15 oz / 425 g)
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup sour cream, Shortcut
  • 1 red bell pepper, diced
  • 250 grams Cheddar cheese, shredded, (8 oz)
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
  • Heat a large pot of salted water to boiling, then add the egg noodles and cook until almost tender, drain. They get cooked further in the oven. I used 4 bundles of fettucine which works perfect for 3 cups dry egg noodles.
  • After starting the noodles, heat a large non stick pan on medium heat, and the ground beef and onion, cook until no longer pink, breaking up the beef with your spatula. Season with salt and pepper as desired while the beef is cooking.
  • Add the bell pepper and cook for another 1-2 minutes to just soften the bell pepper, drain excess fat. Turn off heat.
  • To the pan, add the corn, both soups, sour cream, and black pepper as desired. Mix together.
  • After the noodles are cooked and drained, add to the pan. Mix together.
  • Pour into the casserole.
  • Sprinkle cheese over the casserole.
  • Bake for 30-40 minutes or until the casserole is bubbly and the cheese starting to brown. Remove from oven and let cool for 5 minutes.
  • Serve and enjoy.

Notes

Low cost per serving based on the number of servings.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Sour Cream.
Updated on 8 April 2024.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF,CASSEROLES
Vegetable Lasagna
July 4, 2021 Lee
Leave a comment

Vegetable Lasagna

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 116.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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 40 minutes
Resting Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning, crushed, Shortcut
  • Vegetable Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • Cheese Option
  • 1 egg, beaten
  • 1 jar spaghetti sauce, (1 quart / 4 cups / 32 oz / 980 ml), Shortcut
  • Liquid Option
  • 9 lasagna noodles, cooked, drained
  • 2 cups Mozzarella cheese

OPTIONS

Vegetable - Use 1 Item

  • 2 packages frozen broccoli, thawed, drained, chopped, (10 oz / 283 g each)
  • 2 packages frozen spinach, thawed, drained, chopped, (10 oz / 283 g each)
  • 4 cups zucchini, sliced
  • 2 packages frozen cut green beans, thawed, drained, (10 oz / 283 g each)

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Cheese - Use 1 Item

  • 2 cups sharp Cheddar cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 cups Swiss cheese, shredded
  • 1 cup Ricotta cheese, plus ¼ cup crumbled Bleu cheese

Liquid - Use 1 Item

  • ½ cup dry red wine
  • 1 cup heavy cream
  • 2 tablespoons vinegar, plus ½ cup water
  • ½ cup plain yogurt

Instructions
 

  • In an large non stick pan, heat the oil, when hot, add the onion, garlic, and Italian seasoning. Cook until onion is tender, stir occasionally.
  • Stir in the Vegetable Option, cook until vegetable is tender and liquid evaporates, stir occasionally. Remove from heat.
  • Stir in the Soup and Cheese Options, and the egg. This is the lasagna filling, set aside.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a medium mixing bowl, add the spaghetti sauce and Liquid Option.
  • Pour ½ the sauce into the pan and spread out evenly by shaking the pan.
  • Arrange 3 lasagna noodles on the sauce in the pan. Spread ½ the filling over the noodles, sprinkle with ⅓ of the Mozzarella cheese.
  • Add another 3 noodles over the Mozzarella, spread with remaining filling, sprinkle with another ⅓ of Mozzarella.
  • Add the last 3 noodles, and cover those with the remaining sauce.
  • Bake for 40 minutes or until hot. Sprinkle with remaining Mozzarella and bake for another 5 minutes.
  • Let lasagna rest 15 minutes, then slice, serve, and enjoy.

Notes

Fair cost based on cheese alone. When I make this I will give measurements for using cooked fresh vegetables as frozen is costlier.
Shortcuts: Italian Seasoning, Spaghetti Sauce, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
* Fair Value $1.01 to $1.50 per Serving,PASTA