Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Hurry-up Macaroni & Cheese
July 26, 2021 Lee
Leave a comment

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
Leave a comment

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
Leave a comment

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
Scalloped Oysters
July 25, 2021 Lee
Leave a comment

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
Golden Shrimp Bake
July 25, 2021 Lee
Leave a comment

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
Zucchini Casserole III
July 24, 2021 Lee
Leave a comment

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
Shrimp New Orleans
July 23, 2021 Lee
Leave a comment

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
Shrimp Pinwheel Casserole
July 23, 2021 Lee
Leave a comment

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
Leave a comment

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
Leave a comment

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