SIDES | Thailand 1 Dollar Meals

August 4, 2021 Lee

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Club Mushroom Casserole

Adapted from a recipe in the Casserole Cook Book, page 43.

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.

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Prep Time 30

Cook Time 30

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (7x11 inch)

Ingredients

500 grams fresh mushrooms, sliced, (1 lb)
½ cup butter, (1 stick / ½ block)
⅓ cup all-purpose flour
3 cups milk
2 teaspoons Worcestershire sauce
1½ teaspoons salt
¼ teaspoon black pepper
2 cups Cheddar cheese, shredded, (8 oz / 227 g)
4 hard boiled eggs, peeled, sliced, Shortcut
½ cup green bell pepper, diced
1 jar pimento, diced, drained, (4 oz / 113 g)

Instructions

Melt the butter in a large non stick pan, when hot, add the mushrooms, cook until tender but not browned.
Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
Push the mushrooms to the side, stir in the flour, slowly stir in the milk. Cook until thickened.
Stir in remaining ingredients.
Pour mixture into the prepared baking pan.
Bake for 30 minutes or until lightly browned.
Serve over hot rice or toast, enjoy.

Notes

Shortcut: Hard Boiled Eggs.

MUSHROOMS,SIDES,Sides - Casseroles

Corn Puff

August 1, 2021 Lee

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Corn Puff

Adapted from a recipe in the Casserole Cook Book, page 39.

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.

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Prep Time 30

Cook Time 1

Course Side Dish

Cuisine American

Servings servings

Equipment

Electric Mixer
Oven
Casserole (1½ quart)

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
¾ teaspoon salt
dash black pepper
1 can whole kernel corn, drained,(16 oz / 454 g)
⅔ cup mushrooms, sliced, drained, canned or fresh sautéed
3 egg yolks
3 egg whites

Instructions

In a bowl, beat egg yolks with an electric mixer until smooth.
In a mixing bowl, beat the egg whites until stiff peaks form.
In a large saucepan, melt the butter, then whisk in the flour. Gradually stir in the milk, stirring until smooth and thickened, season with the salt and pepper.
Preheat your oven to 160° C (325° F), get out a 1½ quart casserole.
Stir in corn and mushrooms.
Stir a small amount of sauce into the egg yolks, then pour yolks into the hot sauce.
Fold the egg whites.
Pour into the casserole.
Bake for 1 hour or until a knife inserted halfway from edge to center comes out clean.
Serve and enjoy.

SIDES,Sides - Casseroles

Indian Corn Casserole

August 1, 2021 Lee

2 Comments

Indian Corn Casserole

Adapted from a recipe in the Casserole Cook Book, page 39.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is excellent corn! I made this on 7 Aug 2021 and the family loved it. Highly recommended.

5 from 1 vote

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Prep Time 20

Cook Time 30

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (7x11 inch)

Ingredients

3 eggs, well beaten
¼ cup all-purpose flour
2 tablespoons sugar
2 cup sharp Cheddar cheese, shredded, (8 oz / 226 g)
2 cans whole kernel corn, drained, (16 oz / 454 g each)
10 slices bacon, cooked, crumbled, (about 8 oz / 227 g)

Instructions

Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
In a mixing bowl, add the eggs and beat, then add the flour and sugar. Beat together.
Add the cheese, corn, and ¾ of the bacon. Mix together.
Pour mixture into the baking pan, sprinkle remaining bacon on the top.
Bake for 30 minutes or until a knife inserted in the center comes out clean.
Serve and enjoy.

# Buster Approved,#1 Go-To Recipes,SIDES,Sides - Casseroles

Bean-pot Limas

August 1, 2021 Lee

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Bean-pot Limas

Adapted from a recipe in the Casserole Cook Book, page 38.

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.

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Prep Time 30

Cook Time 3

Passive Time 8

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Casserole (2 quart)

Ingredients

2½ cups dry large lima beans
113 grams salt pork, or bacon, (4 oz)
1 medium onion, sliced
2 teaspoons salt
½ teaspoon dry mustard
⅓ cup molasses
⅓ cup chili sauce
1 tablespoon vinegar

Instructions

Rinse the beans, soak in 6 cups of water overnight. Do not drain.
Simmer on low heat, covered, do not boil, until just tender, about 30 minutes.
Drain broth into a measuring cup, reserving the bean broth.
Cut the salt pork or bacon in half, chop one half, and separate the other half into strips.
Preheat your oven to 150° C (300° F), get out a 2 quart casserole.
In a mixing bowl, add the beans, chopped salt pork, 2 cups of the bean broth, onion, mustard, molasses, chili sauce, and vinegar. Mix together.
Pour mixture into the casserole and spread out evenly. Top with the salt pork slices.
Cover and bake for 2 hours. Uncover and continue baking for 30 minutes. If the beans look dry, and more bean broth or hot water.
Serve and enjoy.

SIDES,Sides - Casseroles

Boston-style Beans

August 1, 2021 Lee

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Boston-style Beans

Adapted from a recipe in the Casserole Cook Book, page 38.

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.

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Prep Time 2

Cook Time 5

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Casserole (2 quart)

Ingredients

2 cup dry navy beans
⅓ cup brown sugar
2 teaspoons salt, divided
1 teaspoon dry mustard
¼ cup molasses
1 medium onion, sliced
113 grams salt pork, or bacon, (4 oz)

Instructions

Rinse beans, add to a pot and add 6 cups of water. Bring to a boil and hold for 2 minutes. Turn off heat, cover, and let stand 1 hour.
Add 1 teaspoon salt to the pot and stir in, place back on heat and simmer, covered, for 1 hour or until beans are tender.
Drain beans, reserving the liquid. Measure 1¾ cups bean liquid, add water if needed, and place in a bowl. To the liquid, add the brown sugar, 1 teaspoon salt, dry mustard, and molasses. Stir together to make a sauce.
Preheat your oven to 150° C (300° F), get out a 2 quart casserole dish with cover or foil.
To the casserole, make layers, add ½ the beans, ½ the onion slices, ½ the salt pork, and ½ the sauce. Repeat the layers ending with sauce.
Cover and bake for 5-6 hours, adding more liquid if needed as beans bake.
Serve and enjoy.

SIDES,Sides - Casseroles

Calico Bean Bake

July 30, 2021 Lee

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Calico Bean Bake

Adapted from a recipe in the Casserole Cook Book, page 37.

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Prep Time 30

Cook Time 1

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Casserole (1½ quart)

Ingredients

1 cup onion, diced
1 clove garlic, minced
1 tablespoon vegetable oil
½ cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1-2 tablespoons white vinegar
1 can pork and beans, (15 oz / 425 g / 2 cups)
1 can red kidney beans, drained, (15 oz / 425 g / 2 cups), Shortcut
1 can lima beans, drained, (8½ oz / 241 g / 1 cup)
6 slices Canadian bacon, ¼ inch thick slices

Instructions

Heat the oil in a large non stick pan, when hot, add the onion and garlic, cook until soft but not browned.
Add the ketchup, brown sugar, mustard, salt, and 1 tablespoon of vinegar. Taste and adjust vinegar to your liking.
Preheat your oven to 180° C (350°), get out a 1½ quart casserole.
In a mixing bowl, add all the beans and mix together.
Pour the sauce into the beans and mix together.
Pour ¾ of the bean mixture into the casserole.
Place the Canadian bacon on top of the beans.
Pour in remaining beans.
Bake for 1 hour.
Just before serving, bring the bacon slices to the top.
Serve and enjoy.

Notes

Shortcut: Red Kidney Beans (Pressure Cooker).

SIDES,Sides - Casseroles

Scalloped Eggplant Italian

July 30, 2021 Lee

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Scalloped Eggplant Italian

Adapted from a recipe in the Casserole Cook Book, page 36.

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Prep Time 30

Cook Time 1

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Casserole (2 quart)

Ingredients

1 large eggplant, peeled, sliced thin
2 eggs, beaten
1½ cups saltine crackers, finely crushed
vegetable oil, as needed
226 grams American cheese, slices, (8 oz)
1 can seasoned tomato sauce, (15 oz / 425 g / 2 cups), Shortcut
½ teaspoon Worcestershire sauce
1 teaspoon dried oregano

Instructions

Heat the vegetable oil in a large non stick pan.
While the pan is heating, dip eggplant slices into the beaten eggs, then coat with cracker crumbs. Brown eggplant on both sides. Work in batches until all slices are browned.
Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
Place ¼ of the slices in the bottom of the casserole.
Top slices with ¼ of the cheese slices.
In a mixing bowl, mix together the tomato sauce, Worcestershire sauce, and oregano. Spoon ¼ of the sauce (about ½ cup) over the cheese.
Repeat the layers in ending with the sauce.
Cover and bake for 1 hour or until the eggplant is tender.
Serve and enjoy.

Notes

Shortcut: Tomato Sauce.

SIDES,Sides - Casseroles

Ham ‘n Egg Divan

July 29, 2021 Lee

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Ham 'n Egg Divan

Adapted from a recipe in the Casserole Cook Book, page 35.

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Prep Time 30

Cook Time 20

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (7x11 inch)

Ingredients

1 package frozen broccoli, cooked and drained, (10 oz / 283 g)
6 hard boiled eggs, peeled, Shortcut
3 tablespoons mayo
1 tablespoon onion, minced
1 teaspoon prepared yellow mustard
½ teaspoon Worcestershire sauce
salt and pepper, as desired, to taste
1 can deviled ham, (4¼ oz / 120 g)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
½ teaspoon salt
1 cup Cheddar cheese, shredded, (4 oz / 113 g)

Instructions

Add the cooked and drained broccoli to a 7x11 baking dish.
Cut eggs in half lengthwise, remove yolks to a bowl.
Mash yolks and mix with the mayo, onion, mustard, and Worcestershire sauce, taste and season with salt and pepper as desired. Mix in ½ of the deviled ham.
Place a small amount of deviled ham in each egg white.
Divide yolk mixture among all the whites, and top each with another small amount of the remaining deviled ham.
Arrange deviled eggs on the broccoli.
Preheat your oven to 180° C (350° F).
In a sauce pan, melt the butter, stir in the flour. Slowly add milk while stirring. Stir continuously until thickened.
Stir in cheese and salt, stir until cheese is melted in and smooth.
Pour sauce over eggs to cover them.
Bake for 20-25.
Serve and enjoy.

Notes

I will work on a Shortcut recipe for homemade deviled ham and will list that here.

Shortcut: Hard Boiled Chicken Eggs.

# Buster Approved,#1 Go-To Recipes,EGGS - ALL,Eggs - Chicken,SIDES

Zucchini, Italian Style

July 24, 2021 Lee

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Zucchini, Italian Style

Favorite Recipes page 697, Jean Kohfeldt, Harper Woods, 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 dish on 9 Aug 2021, easy to put together and excellent flavor! Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 30

Cook Time 20

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (7x11 inch)

Ingredients

3-4 zucchini, cut into ¼ inch slices
½ cup water
4 slices bacon, diced
1 small onion, diced
1 clove garlic, minced
3 slices bread, cubed
1 cup Cheddar cheese, diced
1 can tomato sauce, (15 oz / 425 g), or 1½ cups with Shortcut
salt and black pepper, as desired
Parmesan cheese, grated, as desired

Instructions

Cook zucchini in boiling water for 5 minutes or until tender, drain well.
Brown bacon, onion, and garlic in a pan.
Preheat your oven to 180° C (350° F), get out and grease a 7x11 baking pan with butter or cooking spray.
To a large mixing bowl, add the drained zucchini, bacon, and all remaining ingredients except the Parmesan. Toss together until blended, season with salt and pepper as desired. When you first add everything to bowl it will be quite full, but it will all mix together well and will settle a bit.
Pour mixture into the prepared baking pan and spread out evenly.
Generously sprinkle with Parmesan.
Bake for 20 minutes.
Serve and enjoy.

Notes

Shortcut: Tomato Sauce.

# Buster Approved,#1 Go-To Recipes,SIDES,Sides - Casseroles

Herbed Zucchini Casserole

July 24, 2021 Lee

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Herbed Zucchini Casserole

Favorite Recipes page 699, Regina Gross, Orion Lake, 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 3 Aug 2021, and is an excellent way to serve zucchini, great flavor. Links to the Shortcuts are listed in the Recipe Notes section.

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Prep Time 30

Cook Time 30

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Casserole (2 quart)

Ingredients

2 tablespoons butter
1 kilo zucchini, sliced, (2 lb)
1 medium onion, sliced
2 carrots, sliced
½-1 cup sour cream, Shortcut
1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
4-5 cups dry seasoned croutons, Shortcut
1 cup butter, melted, (2 sticks / 1 block)
salt and pepper, as desired

Instructions

Heat the 2 tablespoons butter in a large non stick pan, add the zucchini, onion, and carrots, cover to steam. Turn occasionally. Season as desired with salt and pepper as desired.
Steam until tender, drain well.
In a mixing bowl, add the soup and sour cream and mix together. (I did use 1 cup as I love sour cream.)
In another bowl, add the stuffing and 1 cup of melted butter. (This is before I doubled the amount of croutons, and a more accurate amount is listed for the croutons and butter now.)
When the vegetables have softened, preheat your oven to 180° C (350° F), get out and grease a 2 quart casserole or 7x11 inch baking pan with butter or cooking spray. Add ½ the stuffing evenly to the bottom.
Add the vegetables to make a layer.
Add the soup mixture over the vegetables.
Add the remaining stuffing over the soup.
Bake for 30 minutes.
Serve and enjoy.