Archive for the ‘* Best Value $1 or Less per Serving’ Category
Pasta with White Seafood Sauce
July 5, 2021 Lee
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Pasta with White Seafood Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 120.
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. 
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ½ cup butter, (¼ stick / ½ block)
  • ½ vegetable oil, or olive oil
  • 4 cloves garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • Herb Option
  • Seafood Option
  • 340 grams Pasta Option, (12 oz)
  • Parmesan cheese, or Romano cheese, grated

OPTIONS

Herb - Use 1 Item

  • ¼ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • ¼ cup fresh chives, chopped
  • 1 teaspoon dried oregano, crushed

Seafood - Use 1 Item

  • 1 can chopped clams, undrained, (6½ oz / 184 g)
  • 1 can tuna, undrained, packed in water, (6½ oz / 184 g)
  • 1 can salmon, undrained, (7 oz / 200 g)
  • 1 can shrimp, drained, (6 oz / 180 g)

Pasta - Use 1 Item

  • spaghetti
  • linguine
  • corkscrew
  • medium egg noodles

Instructions
 

  • Heat the butter and oil in a 3 quart saucepan on medium heat, when hot, add the onion and cook until golden brown.
  • Add the broth and Herb Option, bring to a boil then reduce to low and simmer uncovered for 10 minutes. Stir occasionally.
  • Add the Seafood Option with its liquid except for the shrimp, that you want to drain first. Simmer 2-3 minutes, stirring to gently break up tuna or salmon.
  • Serve sauce over hot cooked Pasta Option, sprinkle with Parmesan or Romano as desired, enjoy.

Notes

Low cost if using tuna, and for the clams, shrimp, and salmon, I will work out how much fresh steamed to use.
* Best Value $1 or Less per Serving,PASTA
Lasagna Roll-ups
July 4, 2021 Lee
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Lasagna Roll-ups

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 118.
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 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 500 grams Meat Option, (1 lb)
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Herb Option, crushed
  • 1 can condensed tomato soup, (10½ oz / 298 g)
  • 1 cup water
  • 1 can tomato paste, (6 oz / 170 g)
  • 750 grams Ricotta cheese, (1½ lb)
  • 1 cup Cheese 1 Option, shredded
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon ground nutmeg
  • 8 lasagna noodles, cooked, drained
  • ¼ cup Cheese 2 Option, grated

OPTIONS

Meat - Use 1 Option

  • bulk Italian sausage, Shortcut
  • ground pork
  • ground beef

Herb - Use 1 Option

  • dried oregano
  • dried basil
  • dried marjoram

Cheese 1 - Use 1 Item

  • Mozzarella cheese
  • Colby Longhorn cheese
  • Provolone cheese

Cheese 2 - Use 1 Item

  • Parmesan cheese
  • Romano cheese
  • Gruyere cheese

Instructions
 

  • For the meat sauce, heat a 4 quart saucepan on medium heat, cook the Meat Option, onion, garlic, and Herb Option until meat is browned and onion is tender. Break up the meat as it cooks with you spatula. Pour off the excess fat.
  • Then stir in the soup, water, and tomato paste. Heat to boiling then reduce to low, simmer uncovered for 30 minutes or until desired consistency, stir occasionally.
  • For the filling, to a large mixing bowl, add the Ricotta cheese, Cheese 1 Option, parsley, and nutmeg. Mix together then set aside.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • Spread 2 cups of the meat sauce evenly in the baking pan.
  • Pat drained noodles dry with paper towels. On each noodle, spread about ⅓ cup of filling, fold over about 1 inch and roll up like a jelly roll.
  • Place rolls as you make them, seam side down in the baking pan.
  • Spoon remaining sauce over rolls. Sprinkle with Cheese 2 Option.
  • Bake for 45 minutes or until hot. Let rest 5 minutes.
  • Serve and enjoy.

Notes

Low cost per serving, even though there is cheese in this, the number of servings from this helps lower the cost.
Shortcuts: Condensed Tomato Soup, Bulk Italian Sausage.
* Best Value $1 or Less per Serving,PASTA
Main Dish Spoonbread
July 4, 2021 Lee
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Main Dish Spoonbread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 115.
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 20 minutes
Cook Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • Meat Option
  • Vegetable Option
  • 1 cup cornmeal
  • 1¼ cups water
  • 3 tablespoons butter
  • 1 can Soup Option, (10½ oz / 298 g)
  • 3 eggs, beaten
  • 1 teaspoon baking powder
  • Seasoning Option
  • syrup or butter, for serving

OPTIONS

Meat - Use 1 Item

  • 6 slices bacon, diced
  • 1 cup cooked ham, plus 2 tablespoons butter
  • 250 grams bulk pork sausage, (½ lb)
  • 1 cup cooked corned beef, plus 2 tablespoons vegetable oil

Vegetable - Use 1 Item

  • ¼ cup onion, finely diced
  • ¼ cup green bell pepper, diced
  • ½ cup celery, finely diced
  • ½ cup mushrooms, diced

Soup - Use 1 Item

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

Seasoning - Use 1 Item

  • dash cayenne pepper
  • ⅛ teaspoon paprika
  • ½ teaspoon rubbed sage
  • ⅛ teaspoon garlic powder

Instructions
 

  • In a 3 quart saucepan on medium heat, add the Meat Option and cook until browned, stir occasionally. Use a slotted spoon to remove meat from saucepan and drain on paper towels. Leave drippings in saucepan.
  • To the saucepan add the Vegetable Option and cook until tender.
  • Preheat your oven to 180° C (350° F), grease a 2 quart casserole with butter.
  • Stir in cornmeal and water, stir until smooth. Bring to a boil, stirring constantly, then remove from heat.
  • To the saucepan, stir in the butter until melted.
  • Stir in the Soup Option, eggs, baking powder, Seasoning Option, and cooked meat.
  • Pour mixture into the prepared casserole.
  • Bake for 50 minutes or until a knife inserted in the center comes out clean.
  • Serve with butter and syrup, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Easy Soufflé
July 3, 2021 Lee
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Easy Soufflé

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 113.
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 15 minutes
Cook Time 1 hour
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Electric Mixer
  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Cheese Option, shredded
  • Seasoning Option
  • 6 eggs

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of asparagus soup
  • condensed tomato soup, Shortcut
  • condensed cream of chicken soup, Shortcut

Cheese - Use 1 Item

  • sharp Cheddar cheese
  • Swiss cheese
  • American cheese
  • Jarlsberg cheese

Seasoning - Use 1 Item

  • dash cayenne pepper
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon dried marjoram, crushed
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • In a 1 quart saucepan, add the Soup, Cheese, and Seasoning. Stir together and place on low heat, stirring occasionally until cheese melts. Once melted and stirred in, remove from heat.
  • Separate the eggs using your preferred method, place the egg white in a large mixing bowl and the yolks in a medium mixing bowl.
  • Use an electric mixer at high speed and beat the whites in the large mixing bowl until stiff peaks form. Remove the mixer and clean the beaters, then set the bowl aside.
  • Preheat your oven to 150° C (300° F), get out a 2 quart casserole, or 2 quart soufflé dish if you have one.
  • Use the electric mixer again, also at high speed and beat the yolks in the medium mixing bowl until thick and lemon colored. Remove mixer.
  • Stir the soup mixture into the yolks.
  • Then fold the yolk mixture into the egg whites.
  • Pour mixture into the casserole, bake for 1 hour or until soufflé is lightly browned.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Chicken
Versatile Crepes
July 3, 2021 Lee
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Versatile Crepes

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 111.
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
Course Breakfast, Lunch, Main Dish
Servings 5 servings

Equipment

  • Pan (8 inch)
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 3 eggs
  • 1 cup milk
  • ⅔ cup all-purpose flour
  • vegetable oil, as needed
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • 1½ cups Cheese Option, shredded, divided
  • Filling Option

Instructions
 

  • To a medium mixing bowl, add the eggs, milk, and flour. Beat until smooth with no lumps.
  • Heat a small non stick pan (8 inch) on medium heat. When hot, lightly brush with some vegetable oil.
  • Pour a scant ¼ cup (meaning just a tiny bit less than ¼ cup) of batter into the pan and move pan around to spread batter out evenly. Cook until the top is dry and the edges are lightly browned.
  • Turn crepe over and cook for a few seconds. Remove from the pan and stack them on a plate as you make them.
  • Repeat the steps, brushing with oil as needed, until you have 10 crepes.
  • In a 2 quart saucepan on medium heat, add the Soup and Liquid Options, stirring together.
  • Add 1 cup of the Cheese Option, stirring until the cheese is melted in to make the sauce.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • Place the Filling Option in a mixing bowl, scoop out 1 cup of sauce and add to the filling and mix together.
  • Lay a crepe flat on a work surface, spoon about 3 tablespoons of the filling mixture down the center of the crepe, roll up and place seam side down in the baking pan.
  • Repeat with remaining crepes.
  • Pour remaining sauce over the crepes, sprinkle with remaining ½ cup cheese.
  • Cover and bake for 25 minute or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Eggs Goldenrod
July 3, 2021 Lee
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Eggs Goldenrod

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 110.
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 20 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon dry mustard
  • 4 hard boiled eggs, peeled
  • Bread Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut

Liquid - Use 1 Item

  • milk
  • chicken broth
  • half and half cream
  • water

Bread - Use 1 Item

  • 4 slices toast
  • 4 English muffins, split and toasted
  • 4 squares hot corn bread
  • 4 biscuits, split

Instructions
 

  • In a small saucepan, add the Soup and Liquid Options, parsley, and mustard. Mix together until smooth.
  • Cut eggs in half, separate yolks and whites. Coarsely chop the whites and add to the saucepan.
  • Place the saucepan on medium heat and heat through, stirring often.
  • While the soup mixture is heating, mash yolks with a fork until sand like texture, or force through a small sieve.
  • Serve about ½ cup of sauce over Bread Option, garnish with sieved yolks. Enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup. Hard Boiled Chicken Eggs, Hard Boiled Duck Eggs.
Variant: 1. Use hard boiled duck eggs in place of chicken eggs.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Souper Easy Quiche
July 3, 2021 Lee
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Souper Easy Quiche

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 108.
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 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Course Breakfast, Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 4 eggs
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup half and half cream
  • 1 cup Cheese Option, shredded
  • Meat Option
  • ½ cup Vegetable Option
  • 1 9 inch unbaked pie crust, Shortcut
  • ground nutmeg

OPTIONS

Soup - Use 1 Item

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

Cheese - Use 1 Option

  • sharp Cheddar cheese
  • American
  • Monterey Jack cheese
  • Swiss cheese

Meat - Use 1 Item

  • ½ cup cooked ham, diced
  • 6 slices bacon, cooked, drained, crumbled
  • ½ cup cooked chicken, diced
  • ½ cup cooked turkey, diced

Vegetable - Use 1 Item

  • broccoli, cooked, drained, chopped
  • cut asparagus, cooked, drained
  • mushrooms, sliced
  • spinach, cooked, drained, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9 inch pie dish, line the dish with the pie crust.
  • In a medium size mixing bowl, beat eggs until foamy, gradually stir in Soup Option and cream, mix well.
  • Sprinkle the Cheese, Meat, and Vegetable Options over the pie crust.
  • Pour soup mixture on top of the other items in the crust. Sprinkle with nutmeg.
  • Bake for 50 minutes or until center is set when checked with a knife. Let rest 10 minutes.
  • Slice, serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Pie Crust, Olive Oil Pie Crust, Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Chicken Stuffing Bake
July 3, 2021 Lee
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Chicken Stuffing Bake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 107.
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 20 minutes
Cook Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 cup water
  • ¼ cup butter, (½ stick / ¼ block)
  • 1 package stuffing mix, (6 oz / 170 g)
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup mayo
  • ⅓ cup milk
  • 2 cups cooked chicken, or turkey, diced
  • 2 stalks celery, diced
  • 1 cup Vegetable Option, cooked, drained
  • ½ teaspoon Seasoning Option
  • Cheese Option

OPTIONS

Soup - Use 1 Item

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

Vegetable - Use 1 Item

  • peas
  • mixed vegetables
  • spinach, chopped
  • broccoli, chopped

Seasoning - Use 1 Item

  • dried thyme, crushed
  • dried marjoram, crushed
  • rubbed sage
  • poultry seasoning

Cheese - Use 1 Item

  • 1 cup Cheddar cheese, shredded
  • 1 cup Swiss cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • ¼ cup Parmesan cheese, grated

Instructions
 

  • Preheat your oven to 200° C (400° F), get out a 9x13 baking dish.
  • Heat the water and butter to boiling in small saucepan.
  • In a large heatproof mixing bowl, add the dry stuffing mix, pour the boiling water over the stuffing, toss to mix well.
  • Place half of the stuffing in the baking dish, patting it down.
  • In a medium mixing bowl, stir together the Soup Option, mayo, milk, chicken, celery, Vegetable and Seasoning Options until well mixed.
  • Spoon mixture evenly over stuffing, bake for 30 minutes.
  • Sprinkle Cheese Option on top, bake 5 minutes or until cheese is melted.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,CASSEROLES
Cheesy Rice Bake
July 3, 2021 Lee
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Cheesy Rice Bake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 106.
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. I made this on 6 Nov 2022 using the creamy chicken mushroom soup, salmon, and mixed vegetables. Delicious and well liked by the family. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Pan (7x11 inch)
  • Oven

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ⅓ cup milk
  • 1 tablespoon fresh parsley, chopped, or 2 teaspoons dried
  • 2 cups cooked rice
  • Protein Option
  • 1 cup Vegetable Option
  • Cheese Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed tomato soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of onion soup
  • condensed creamy chicken mushroom soup, added by me

Protein - Use 1 Item

  • 1 can salmon, drained, flaked, (15 oz / 425 g)
  • 2 cups beef, cooked, diced
  • 2 cups ham, cooked, diced
  • 1 can kidney beans, drained, (16 oz / 454 g), Shortcut

Vegetable - Use 1 Item

  • peas, cooked, drained
  • whole kernel corn, cooked, drained
  • mixed vegetables, cooked, drained
  • spinach, cooked, drained, chopped
  • tomato, diced

Cheese - Use 1 Item

  • 1 cup sharp Cheddar cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 cup Colby Longhorn cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 baking dish.
  • In a large mixing bowl, Mix together the Soup Option, milk, and parsley.
  • Add the cooked rice, Protein, and Vegetable Options.
  • Mix together.
  • Pour mixture into the baking pan and spread out evenly.
  • Sprinkle with Cheese Option.
  • Bake for 30 minutes or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving except for salmon, which would make this fair cost.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Tomato Soup, Condensed Cheddar Cheese Soup, Red Kidney Beans (Pressure Cooker).
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Curried Noodle Pie
July 3, 2021 Lee
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Curried Noodle Pie

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 103.
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 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup sour cream, Shortcut
  • 3 cups egg noodles, cooked and drained
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon yellow curry powder
  • Meat Option
  • 1 cup Vegetable Option, cooked and drained
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of chicken soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed golden mushroom soup

Meat - Use 1 Item

  • 3 cups chicken, cooked, diced
  • 3 cups pork, cooked, diced
  • 3 cups beef, cooked, diced
  • 2 cans tuna, drained, flaked, (7 oz / 185 g each)

Vegetable - Use 1 Item

  • carrots, sliced
  • mixed vegetables
  • lima beans
  • cut asparagus

Garnish - Use 1 Item

  • almonds, toasted, sliced
  • spring onion, sliced
  • coconut, toasted, flaked
  • pimento, diced

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 9 inch pie dish with butter or cooking spray.
  • In a medium mixing bowl, together Soup Option and sour cream.
  • In a large mixing bowl, ¾ cup of the soup mixture into the noodles, then mix in the egg.
  • Press the noodle mixture into the bottom and sides of the pie dish, this forms the crust of the pie.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the garlic and curry powder and cook 1 minute.
  • Stir in the remaining soup option, and the Meat and Vegetable Options. Remove from heat.
  • Pour mixture into the noodle crust and spread out evenly.
  • Cover with foil and bake 30 minutes or until hot.
  • Sprinkle with Garnish Option and let pie rest 10 minutes.
  • Serve and enjoy.

Notes

Low cost per serving except for the beef, but that depends on what you buy and where.
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK