Archive for the ‘* Best Value $1 or Less per Serving’ Category
Best-ever Macaroni & Cheese
July 25, 2021 Lee
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Best-ever 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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 cups dry macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • dash black pepper
  • 2 cups Cheddar cheese, shredded, (8 oz / 226 g)
  • tomato slices, as needed
  • paprika, as desired

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender. Drain.
  • In a large saucepan, melt the butter, then whisk in the flour until smooth.
  • Whisk in milk, continue whisking until thickened, then season with salt and pepper as desired.
  • Stir in 1½ cups of the cheese, reserving ½ cup for the topping. Stir until cheese is melted in.
  • Preheat your oven to 180° C (350° F), get out and grease with butter or cooking spray, a 7x11 inch baking pan.
  • Place the drained macaroni in the pan and spread out evenly.
  • Pour cheese sauce evenly over the top.
  • Salt the tomato slices and arrange on top, pushing he side of each slice slightly into the macaroni.
  • Top with remaining cheese.
  • Bake for 30 minutes or until hot and bubbly.
  • Sprinkle with paprika, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,PASTA,Pasta - Mac & Cheese
Squash Casserole
July 24, 2021 Lee
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Squash Casserole

Favorite Recipes page 752, Phyllis Tapp, Little Rock, AR.
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 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 clove garlic, minced
  • 4 cups yellow squash, or zucchini, sliced
  • ½ cup dry bread crumbs
  • ½ cup Parmesan cheese, grated
  • ½ cup milk
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 eggs, lightly beaten

Instructions
 

  • Brown sausage and garlic in a non stick pan until cooked through, drain fat. Add to a large mixing bowl.
  • Cook the squash in a saucepan with boiling water, about 5 minutes or just tender. Drain well. Add to the large mixing bowl
  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 inch baking pan.
  • To the mixing bowl, add remaining ingredients and mix together well.
  • Spoon into the prepared baking pan and spread out evenly.
  • Bake for 20-25 minutes or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,CASSEROLES,PORK,Pork - Sausage
Zucchini Casserole IV
July 24, 2021 Lee
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Zucchini Casserole IV

Favorite Recipes page 751, Bette Lepert.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a make as much as you want recipe with no measurements or servings stated. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 0

Equipment

  • Oven
  • Casserole

Ingredients
  

  • zucchini, peeled and sliced
  • butter
  • salt and black pepper, as desired
  • tomato juice, Shortcut
  • cheese, sliced, your choice
  • saltine crackers, crushed

Instructions
 

  • Melt some butter in a non stick pan, when hot, add the zucchini and cook, turning often, until almost tender. Season with salt and black pepper as desired when turning. Drain any liquid.
  • Preheat your oven to 180° C (350° F), get out a casserole, size will depend on how much you are going to bake.
  • Add the zucchini to the casserole, add tomato juice to nearly cover.
  • Cover with cheese and sprinkle a layer of cracker crumbs over the cheese.
  • Bake for 30-40 minutes or until bubbly.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Tomato Juice.
* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Squash Casserole
July 24, 2021 Lee
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Zucchini Squash Casserole

Favorite Recipes page 751, Nadine Francis, Detroit, 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 31 Aug 2021, and it is a very delicious way to prepare zucchini. I had large zucchini so I cubed them after peeling and removing the seeds. A nice alternative to simple fried zucchini. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 55 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 2 medium zucchini, about the size of regular cucumbers, sliced thin
  • 1 teaspoon garlic powder
  • salt and black pepper, as desired
  • 1 can mushrooms, sliced, drained, (4 oz / 113 g)
  • 2 cups spaghetti sauce, Shortcut
  • 2 tablespoons Parmesan cheese, grated
  • 1 green bell pepper, diced
  • 1 cup Mozzarella cheese, shredded

Instructions
 

  • Melt the butter in a large non stick pan, when hot, cook the onion for 5 minutes.
  • Add zucchini, garlic powder, and season with salt and pepper as desired. Cook for 10 minutes, turning often.
  • Mix in mushrooms.
  • Preheat your oven to 180° C (350° F), get out a 1½ quart casserole and grease with butter or cooking spray.
  • Pour zucchini mixture into the prepared casserole.
  • Pour spaghetti sauce over, and top with the Parmesan cheese.
  • Bake for 35 minutes. Sprinkle the bell pepper on top, then sprinkle with the Mozzarella cheese.
  • Bake for another 10 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Spaghetti Sauce.
* Best Value $1 or Less per Serving,CASSEROLES
Zucchini or Squash Casserole
July 24, 2021 Lee
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Zucchini or Squash Casserole

Favorite Recipes page 697, Chris Correll and Jan Schrecongost, Detroit, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 kilo zucchini or summer squash, sliced, (2 lb)
  • 1 tablespoon butter
  • ¼ cup onion, diced
  • 1 box Stove Top stuffing, Shortcut
  • 1 cup butter, melted, (2 sticks / 1 block)
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup sour cream, Shortcut
  • 1 cup carrot, grated

Instructions
 

  • In a pot of boiling water, cook the zucchini or squash until tender, drain well, place in a mixing bowl.
  • Melt the 1 tablespoon of butter in a non stick pan, when hot, cook onion until soft but not browned, add to the zucchini and toss together.
  • To the zucchini add the soup, sour cream, and carrot. Mix together.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • In another mixing bowl, mix together the dry stuffing mix and the 1 cup of melted butter.
  • Add ½ the stuffing mixture to the baking pan, spread out evenly, it does not cover the bottom of pan, just spread out best you can. (I forgot to take this photo.)
  • Add the zucchini mixture on top of the dressing and spread out evenly.
  • Sprinkle remaining stuffing mix over the top. (This is basically what the bottom will like as well.)
  • Bake for 30-35 minutes.
  • Serve as a main dish or a side, enjoy.

Notes

Low cost per serving but make sure you are using the shortcuts.
Shortcuts: Stuffing Mix, Sour Cream, Condensed Cream of Chicken Soup.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Casserole II
July 24, 2021 Lee
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Zucchini Casserole II

Favorite Recipes page 699, Trudy McKinnon, Lansing, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 4 medium zucchini, sliced
  • ⅔ cup butter
  • ⅔ cup carrot, grated
  • ½ cup onion, diced
  • ⅔ cup sour cream, Shortcut
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • 2½ cups croutons, Shortcut

Instructions
 

  • Cook the sliced zucchini in a pot with 1 inch of salted boiling water, covered, for about 5 minutes. Drain well.
  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • Melt the butter in a large non stick pan, when hot, cook the onion until softened.
  • To a large mixing bowl, add the zucchini, onions, and remaining ingredients and gently mix together.
  • Pour mixture into the casserole.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving but make sure you are using the shortcuts.
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Croutons.
* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Quiche
July 24, 2021 Lee
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Zucchini Quiche

Jane Florida, United States.
This recipe is from a friend on social media and it sounds very good, this is on my make, taste, and enjoy list, and soon.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 or 9x9 inch)

Ingredients
  

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1¼ teaspoons salt
  • 1 tablespoon butter
  • garlic powder, optional, as desired
  • white pepper, optional, as desired
  • 2 cups zucchini, grated
  • 1 cup cheese, grated, your choice
  • 3 eggs, beaten
  • ⅓ cup vegetable oil
  • 1 small onion, grated

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8x8 or 9x9 baking dish. You can also use a 9x13 if you desire a almost pancake thin quiche.
  • In a mixing bowl, add the flour, baking powder, and salt. Whisk together. Optionally add garlic powder and or white pepper, as desired.
  • Cut in the butter with a sturdy fork or pastry cutter until evenly combined.
  • In another mixing bowl, add the zucchini, cheese, eggs, oil, and onion, mix together.
  • Add the flour mixture to the zucchini mixture and mix together.
  • Spread mixture in baking pan.
  • Bake for 45 minutes, if the top is getting to dark, cover with foil.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Zucchini Casserole I
July 24, 2021 Lee
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Zucchini Casserole I

Favorite Recipes page 698, Donna Adkins, Dewitt, 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 as written on 28 Jul 2021, the family and I loved this. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 3 cups zucchini
  • ½ cup green bell pepper, diced
  • 1 cup biscuit mix, Shortcut
  • ½ cup vegetable oil
  • ½ cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • salt and pepper, as desired
  • garlic salt, or powder, as desired, to taste

Instructions
 

  • First step is to cut the zucchini into ½ inch cubes and dice the bell pepper. I cut some zucchini into ½ inch thick slices, then cut the slices into cubes.
  • Preheat your oven to 160° C (325° F), get out and grease a 1½ quart casserole with butter.
  • In a mixing bowl, add the biscuit mix, oil, cheese, and egg, mix together. Season as desired with salt and black pepper.
  • Fold in zucchini and bell pepper. Mix in garlic salt or garlic powder as desired if using.
  • Pour into the prepared casserole.
  • Bake for 1 hour.
  • Serve as a side dish and enjoy.

Notes

Shortcut: Biscuit Mix.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
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