Archive for the ‘* High Cost $1.51+ per Serving’ Category
Curried Eggs in Shrimp Sauce
July 29, 2021 Lee
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Curried Eggs in Shrimp Sauce

Adapted from a recipe in the Casserole Cook Book, page 35.
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 Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

For the Eggs

  • 8 hard boiled eggs, peeled, Shortcut
  • ⅓ cup mayo
  • ½ teaspoon salt
  • ½ teaspoon yellow curry powder
  • ½ teaspoon paprika
  • ¼ teaspoon dry mustard

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 can condensed cream of shrimp soup, (10½ oz / 298 g)
  • 1 soup can milk, (1¼ cups)
  • ½ cup sharp Cheddar cheese, shredded
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks and mix in mayo and seasonings listed for the eggs.
  • Fill the whites with the yolk mixture, arrange whites in a 7x11 baking pan.
  • In a saucepan, melt the butter, then stir in the flour. Stir in the soup and milk. Cook and stir until sauce thickens.
  • Stir in cheese and stir until it is melted in.
  • Pour sauce over eggs.
  • Preheat your oven to 180° C (350° F).
  • In a bowl, mix together the crumbs and melted butter, sprinkle over casserole.
  • Bake for 15-20 minutes or until heated through.
  • Serve and enjoy.

Notes

High cost per serving based on the soup, that flavor I have not seen in any stores I go to, maybe, just maybe, the larger western stores in the large cities will carry this. I will work on a Shortcut recipe for homemade cream of shrimp soup and will list that here when I have it perfected.
Shortcut: Hard Boiled Chicken Eggs.
* High Cost $1.51+ per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
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
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
Curried Chicken Casserole
July 10, 2021 Lee
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Curried Chicken Casserole

Adapted from a recipe in the Casserole Cook Book, page 19.
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 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 package frozen broccoli, (283 g / 10 oz), or 1 head fresh
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • 1 can chicken a la king, (10½ oz / 298 g, Swanson brand)
  • 1 teaspoon yellow curry powder
  • 1 teaspoon dry mustard
  • ½ teaspoon Worcestershire sauce
  • ¾ cup sharp Cheddar cheese, shredded
  • 2 cups cooked rice

Instructions
 

  • Cook frozen broccoli according to package instructions, drain. If using fresh, cook in boiling salted water until tender, drain.
  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 inch baking pan with butter.
  • In a medium saucepan on medium heat, add the soup, chicken a la king, curry powder, mustard, and Worcestershire sauce, stir together and heat through.
  • Add the cheese and stir until cheese is melted in. Remove from heat.
  • Add ½ the rice to the prepared baking pan in an even layer.
  • Add ½ the broccoli on top of the rice in an even layer.
  • Add ½ the sauce on top of the broccoli in an even layer.
  • Repeat in the same order ending with the sauce.
  • Bake for 25-30 minutes or until heated through.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving since I have not seen chicken a la king in a can but a way to make this low cost is to use some leftover chicken a la king you have previously prepared.
Shortcut: Condensed Cream of Chicken Soup.
* High Cost $1.51+ per Serving,CASSEROLES
Chipped Beef Noodle Bake
July 9, 2021 Lee
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Chipped Beef Noodle Bake

Adapted from a recipe in the Casserole Cook Book, page 17.
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 4 servings

Equipment

  • Oven
  • Casserole (1 quart)
  • Individual Casseroles (1 cup, 4)

Ingredients
  

  • 1 cup dry medium egg noodles
  • 2 cups dried beef, cut up, (about 4 oz / 113 g)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon black pepper
  • 1⅔ cups evaporated milk
  • ¼ cup celery, diced
  • 2 tablespoons green bell pepper, diced
  • 2 hard boiled eggs, peeled, chopped, Shortcut
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cook the egg noodles in a pot of salted boiling water to just tender, drain, rinse, drain. Add a few drops of cooking oil and toss the noodles, this will keep them from sticking together.
  • While the noodles are cooking, place the dried beef in a strainer and run under hot water for a minute or two, drain well.
  • Preheat your oven to 180° C (350° F), get out and grease a 1 quart casserole with butter OR grease 4 individual 1 cup casseroles.
  • Melt the butter in a medium saucepan, when melted, whisk in the flour and pepper.
  • Slowly whisk in the milk. Cook and stir until thickened.
  • To the saucepan, add the rinsed beef, celery, bell pepper, eggs, and egg noodles. Mix together.
  • Pour mixture into the 1 quart casserole OR divide evenly between 4 individual 1 cup casseroles.
  • Mix together the breadcrumbs and melted butter, sprinkle on casserole(s).
  • Bake the 1 quart casserole for 20-25 minutes OR bake the individual casseroles for 15 minutes.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the dried beef aka chipped beef, which I have not seen in any stores I go to but it may be available in high end/Western grocery stores. 
Shortcut: Hard Boiled Chicken Eggs.
* High Cost $1.51+ per Serving,CASSEROLES
Chipped Beef Puff
July 9, 2021 Lee
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Chipped Beef Puff

Adapted from a recipe in the Casserole Cook Book, page 17.
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 4 servings

Equipment

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

Ingredients
  

  • 2 cups dried beef, torn, (about 4 oz / 113 g)
  • ¼ cup butter
  • 3 tablespoons all-purpose flour
  • dash black pepper
  • 2 cups milk
  • 2 tablespoons pimento, diced
  • ⅔ cup mushrooms, sliced, sautéed
  • 3 eggs, separated
  • ¼ teaspoon salt
  • ⅓ cup Cheddar cheese, shredded

Instructions
 

  • Melt the butter in a large non stick pan, when hot, cook the dried beef until crisp and frizzled.
  • Stir flour into the pan and season with black pepper as desired.
  • Slowly stir in the milk. , cook and stir until smooth and thickened.
  • Stir in mushrooms and pimento.
  • Pour into a 7x11 inch baking pan, and place in the oven, then preheat the oven to 190° C (375° F), this will keep the casserole hot while you make the topping.
  • Separate the eggs, whites go in a large mixing bowl, yolks go in a small mixing bowl.
  • Use an electric mixer and beat the whites along with the salt until stiff peaks form.
  • Beat the yolks until they are thickened and lemon colored.
  • Fold the yolks into the whites, then fold in the cheese.
  • Pour over the casserole.
  • Bake for 15-20 minutes or until golden brown.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the dried beef aka chipped beef, which I have not seen in any stores I go to but it may be available in high end/Western grocery stores. 
* High Cost $1.51+ per Serving,CASSEROLES
Ham & Potatoes au Gratin
July 9, 2021 Lee
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Ham & Potatoes au Gratin

Adapted from a recipe in the Casserole Cook Book, page 17.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Excellent casserole that is easy to put together, and the kitchen will smell great when this is baking. The cheese sauce is light but overall a great tasting casserole.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Pan (7x11 inch)
  • Oven

Ingredients
  

  • 3 cups potatoes, cubed
  • 2 cups cooked ham, cubed
  • ¼ cup spring onion, sliced
  • ¼ cup green bell pepper, diced
  • 1 tablespoon butter
  • ¼ cup mayo
  • ¼ teaspoon salt
  • dash black pepper
  • 1 cup sharp Cheddar cheese, shredded
  • ¾ cup milk

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • Get the potatoes and ham cubed, and the spring onion sliced and bell pepper diced.
  • Add the potatoes to a saucepan and cover by 1 inch with water. Bring to a boil and cook until the potatoes are just fork tender. Drain and set aside.
  • Heat the butter in a large non stick pan, when hot, add the spring onion and bell pepper. Sauté until just tender.
  • To the pan, add the ham, potatoes, mayo, salt and pepper. Stir together.
  • Pour into the baking pan and spread out evenly.
  • In a saucepan on low heat, add the milk and cheese, stir until cheese is melted.
  • Pour mixture over the casserole.
  • Bake for 40 minutes or until bubbly and starting to brown. Remove from oven and let rest for 5 minutes.
  • Serve with sides of your choice if desired, enjoy.

Notes

For this I am going with High cost per serving based on the ham, which is available but at a premium price. 
#1 Go-To Recipes,* High Cost $1.51+ per Serving,CASSEROLES,POTATOES
Ham & Chicken Bake
July 9, 2021 Lee
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Ham & Chicken Bake

Adapted from a recipe in the Casserole Cook Book, page 17.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ½ cup onion, diced
  • ½ cup celery, diced
  • 1 cup mushrooms, sliced
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1½ cups chicken broth, Shortcut
  • 1½ cups half and half cream, or milk
  • 2 cups cooked ham, cubed
  • 2 cups cooked chicken, cubed
  • 1 teaspoon poultry seasoning, Shortcut
  • ¼ teaspoon salt
  • dash black pepper
  • yam biscuits, Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • Heat the butter in a large non stick pan, when hot, add the onion, celery, and mushrooms. Sauté until tender.
  • Stir in the flour.
  • Stir in the broth and cream all at once, cook and stir until mixture comes to a boil.
  • Stir in the ham, chicken, and seasonings. Heat through.
  • Pour mixture into the baking pan.
  • Top the hot mixture with yam biscuits, follow the Shortcut for that recipe.
  • Bake for 30-35 minutes or until biscuits are done.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the ham, which is available but at a premium price. Even though the ham is high priced, this sounds like an excellent casserole. Spend a bit more time preparing this and you can cook the chicken and broth at the same time using a shortcut.
Shortcuts: Chicken Broth (Pressure Cooker), Poultry Seasoning, Yam Biscuits.
* High Cost $1.51+ per Serving,CASSEROLES
Ham & Eggs en Casserole
July 9, 2021 Lee
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Ham & Eggs en Casserole

Adapted from a recipe in the Casserole Cook Book, page 16.
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
  • Casserole (2 quart)

Ingredients
  

  • 3 cups cooked ham, cubed
  • 6 hard boiled eggs, peeled, sliced, Shortcut
  • 1⅓ cups mushrooms, sliced, sautéed
  • 1 can condensed cream of celery soup, Shortcut
  • ¼ cup milk
  • 1 cup Cheddar cheese, shredded
  • 5 drops hot pepper sauce
  • 1½ cups soft breadcrumbs

Instructions
 

  • In a 2 quart casserole, layer the ham, eggs, and mushrooms, starting with ham on the bottom and ending with ham on the top.
  • Preheat your oven to 190° C (375° F).
  • In a sauce pan, stir together the soup and milk on medium heat until hot.
  • Add the cheese and stir until it is melted in. Stir in the hot sauce.
  • Pour soup mixture over the casserole.
  • Top with the breadcrumbs.
  • Bake for 25 minutes or until heated through and the crumbs are golden brown.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the ham, which is available but at a premium price. Even though the ham is high priced, this sounds like an excellent casserole.
Shortcuts: Hard Boiled Eggs, Condensed Cream of Celery Soup.
* High Cost $1.51+ per Serving,CASSEROLES