Archive for the ‘* Best Value $1 or Less per Serving’ Category
Creamy Noodle Supper
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 the options from the list below the ingredients. I made this on 4 Nov 2022 using the chicken soup, ham, and mixed vegetables option, and it was well liked by the family, very easy to put together, and delicious! Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Casserole (1½ quart)
- Oven
Ingredients
- 2 tablespoons butter
- ⅓ cup onion, diced
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup milk
- ⅛ teaspoon rubbed sage
- ⅛ teaspoon black pepper
- 3 cups cooked egg noodles
- Meat Option
- 1 cup Vegetable Option, cooked, drained
- Topping Option
OPTIONS
Soup - Use 1 Item
- condensed cream of chicken soup, Shortcut
- condensed cream of shrimp soup
- condensed cream of mushroom soup, Shortcut
- condensed cream of onion soup
- condensed creamy chicken mushroom soup, added by me
Meat - Use 1 Item
- 1½ cups cooked chicken, diced
- 1 can tuna, drained, flaked, (about 7 oz / 185 g)
- 1½ cups cooked ham, diced
- 1½ cups cooked beef, diced
Vegetable - Use 1 Item
- mixed vegetables
- carrots, diced
- peas
- cut green beans
Topping - Use 1 Item
- 2 tablespoons bread crumbs, buttered
- ¼ cup almonds, toasted, sliced
- ½ cup American cheese, shredded
- ½ cup potato chips, crushed
- 1-2 cups Cheddar cheese, shredded
Instructions
- First get the the noodles and Vegetable Option cooking, then preheat your oven to 180° C (350° F), get out a 1½ quart casserole.
- Melt the butter in a 3 quart saucepan on medium heat, when hot, cook the onion until soft, stirring often.
- When the onion is softened, stir in the Soup Option, milk, sage, and pepper until well mixed.
- Add the the noodles, Meat and Vegetable Options until just mixed. I am using diced ham and mixed vegetables for this.
- Pour mixture into the casserole. Bake for 20 minutes.
- Remove from the oven, stir casserole, sprinkle with Topping Option. I used the Cheddar Cheese Option.
- Place back in the oven and bake for another 5-10 minutes.
- Serve with sides of your choice, enjoy.
Notes
For the Vegetable Option, feel free to use Peas & Carrots, and the common Mixed Vegetable available in Thailand is Peas, Carrot & Corn and does not contain green beans.
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Chicken à la King
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.
Ingredients
- ¼ cup butter
- ½ cup green bell pepper, diced
- ⅓ cup onion, diced
- 1 can Soup Option, (10½ oz / 298 g)
- ¾ cup milk
- 2 cups Meat Option, cooked, cubed
- ¾ cup Cheese Option, shredded
- ¼ cup pimento, diced
- Side Dish Option
OPTIONS
Soup - Use 1 Item
- condensed cream of chicken soup, Shortcut
- condensed cream of asparagus soup
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
Meat - Use 1 Item
- chicken
- ham
- turkey, or chicken
- kielbasa
Cheese - Use 1 Item
- Swiss cheese
- Cheddar cheese
- Muenster cheese
- American cheese
Side Dish - Use 1 Item
- zucchini, shredded, cooked and drained
- baked potatoes, split
- spaghetti squash, cooked
- hot biscuits, split
Instructions
- Melt the butter in a large non stick pan on medium heat, when hot, add the bell pepper and onion and cook until soft.
- Stir in the Soup Option and milk. Mix well.
- Stir in the Meat and Cheese Options as well as the pimento. Cook another 5 minutes to heat everything through.
- Arrange Side Dish Option on serving plates, ladle sauce over, serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
Quick Stovetop Supper
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.
Ingredients
- 1 tablespoon butter
- ½ cup mushrooms, sliced
- ¼ cup onion, diced
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup milk
- ½ teaspoon dry mustard
- Meat Option
- ½ cup Vegetable Option
- Side Dish Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Meat - Use 1 Item
- 113 grams dried beef, rinsed, cut into strips, (4 oz)
- 1 cup cooked ham, cut into strips
- 1 cup cooked turkey, or chicken, cut into strips
- 1 can tuna, drained, flaked, (about 7 oz / 185 g)
Vegetable - Use 1 Item
- peas, cooked, drained
- cut green beans, cooked, drained
- carrots, diced, cooked, drained
- spinach, packed, chopped
Side Dish - Use 1 Item
- toast points
- baked potatoes, split
- hot cooked noodles
- patty shells, baked
Instructions
- Melt the butter in a 2 quart saucepan on medium heat, when hot, cook mushrooms and onion until soft, stir occasionally.
- Stir in the Soup Option, milk, and mustard until smooth.
- Stir in the Meat and Vegetable Options, heat through, stir occasionally.
- Serve over Side Dish Option, enjoy.
Notes
Low cost per serving except for the dried beef, which I have not seen in Thailand, but it may be available in larger cities.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
Rice Pizza
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.
Equipment
- Oven
- Pizza Pan (12 inch)
Ingredients
- 3 cups cooked rice, (about 1 cup dry)
- 2 cup Cheese Option, shredded
- 2 eggs, beaten
- 250 grams bulk pork sausage, (½ lb), Shortcut
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- ¼ teaspoon Seasoning Option
- Vegetable Option
- Topper Option
- ¼ cup Romano cheese, grated
OPTIONS
Cheese - Use 1 Item
- sharp Cheddar cheese
- Mozzarella cheese
- Monterey Jack cheese
- Colby cheese
Seasoning - Use 1 Item
- dried oregano, crushed
- dried marjoram, crushed
- chili powder
- Italian seasoning, crushed, Shortcut
Vegetable - Use 1 Item
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup whole kernel corn, fresh or frozen
- 1 medium onion, sliced and separated into rings
Topper - Use 1 Item
- ¼ cup green olives with pimento, sliced
- ¼ cup green bell pepper, diced
- 2 tablespoons green chilies, finely chopped, drained
- 1 can anchovy fillets, drained, (2 oz / 50 g)
Instructions
- Preheat your oven to 230° C (450° F), grease a 12 inch pizza pan with butter or cooking spray.
- In a mixing bowl, add the rice, eggs, and ¾ cup of the Cheese Option. Mix together well.
- Pat mixture evenly onto the pizza pan building up a ½ rim. Bake for 15 minutes or until crust is set.
- In a large non stick pan on medium heat, cook the sausage, stirring and breaking up the meat with your spatula. Drain on paper towels.
- In a small bowl, mix together the Seasoning and remaining Soup Option. Spread mixture over the baked crust.
- On top of the soup mixture, arrange the Vegetable Option, sprinkle the sausage, Topper Option, and the remaining 1¼ cups Cheese Option, and Romano cheese.
- Bake for 15 minutes or until the crust is golden brown and the cheese is melted.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Bulk Pork Sausage, Condensed Tomato Soup, Italian Seasoning.
Best-ever Meat Loaf
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.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- Meat Option
- Crumbs Option
- 1 egg, beaten
- ⅓ cup onion, finely diced
- Seasoning Option
- ⅓ cup water
OPTIONS
Soup - Use 1 Item
- condensed golden mushroom soup
- condensed cream of mushroom soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Meat - Use 1 Item
- 1 kilo ground beef, (2 lb)
- 1 kilo meat loaf mix, equally parts of ground beef, pork, veal, (2 lb)
- 750 grams ground beef, (1½ lb), plus 250 g bulk Italian sausage (½ lb)
Crumbs - Use 1 Item
- ½ cup dry bread crumbs, Shortcut
- ½ cup quick cooking rolled oats
- ½ cup saltines
Seasoning - Use 1 Item
- 1 tablespoon Worcestershire sauce
- 1 tablespoon light soy sauce
- ¼ cup green olives with pimento, chopped
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
- In a large mixing, add the Meat, Crumbs, and Seasoning Options, as well as ½ cup of Soup Option, plus the egg and onion. Mix together well but do not over mix or that may result in a tough meat loaf.
- Add the meat mixture to the center of the baking pan and shape into a 4x8 inch loaf.
- Bake for 1¼ hours or until cooked through. Carefully remove loaf to a serving platter.
- Spoon out 3 tablespoons of drippings from the baking pan and put in a small saucepan. Add the remaining Soup Option. Heat on medium heat until hot, stirring constantly, to make a gravy.
- Serve meat loaf with gravy and sides of your choice, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Italian Sausage, Bread Crumbs.
Sausage & Peppers
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.
Ingredients
- 500 grams Italian sausage links, cut into 2 inch pieces, (1 lb), Shortcut
- 2 tablespoons water
- 2 large green bell peppers, cut into 1 inch wide strips
- 1 medium onion, sliced and separated into rings
- 2 cloves garlic, minced
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup water
- ½ teaspoon Herb Option, crushed
- Side Dish Option
OPTIONS
Soup - Use 1 Item
Spanish style vegetable soup- condensed tomato bisque
- condensed tomato soup, Shortcut
Herb - Use 1 Item
- dried oregano
- dried basil
- dried marjoram
Side Dish - Use 1 Item
- Italian bread
- polenta, Shortcut
- hot cooked spaghetti
Instructions
- Heat a large non stick pan on medium heat, add the sausage and the 2 tablespoons of water, cover and cook for 5 minutes. Uncover and continue cooking to brown all the sausage.
- Add the bell pepper, onion, and garlic. Cook until the vegetables are tender, stirring often.
- Stir in the Soup and Herb Options, and the ½ cup of water. Turn heat to low, cover, and simmer 10 minutes.
- Serve with Side Dish Option, enjoy.
Notes
Low cost per serving if making the sausage and tomato soup yourself.
Shortcuts: Italian Sausage, Condensed Tomato Soup, Perfect Polenta.
Savory Meatballs
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 Jun 2023 using the cream of mushroom soup option, excellent meatballs and excellent sauce. Highly recommended. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 500 grams ground beef, or ground pork, (1 lb)
- Crumbs Option
- ¼ cup Vegetable Option
- ½ teaspoon Herb Option, crushed
- 1 egg, lightly beaten
- 1 tablespoon vegetable oil
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup water
- 2 tablespoons fresh parsley, chopped
OPTIONS
Crumbs - Use 1 Item
- ¼ cup dry bread crumbs, Shortcut
- ¼ cup saltines, finely crushed
- ½ cup soft bread crumbs
- ¼ cup corn flakes, finely crushed
Vegetable - Use 1 Item
- onion, finely diced
- carrot, shredded
- green bell pepper, finely diced
- celery, finely diced
Herb - Use 1 Item
- dried thyme
- dried marjoram
- dried basil
- dried dill weed
Soup - Use 1 Item
- condensed cream of onion soup
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed golden mushroom soup
Instructions
- To a mixing bowl, add the ground beef, Crumbs, Vegetable, and Herb Options, and egg. Mix together but don't over mix or that may result in tough meatballs.
- Shape into 16-20 meatballs.
- Heat the oil in a large non stick pan on medium heat, when hot, add the meatballs and cook to brown on all sides.
- While the meatballs are browning, mix together the Soup Option, water, and parsley in a small bowl.
- Meatballs almost all browned.
- When the meatballs have browned, pour off excess fat, then stir in the soup mixture, reduce heat to low, cover, and simmer 20 minutes.
- Serve with mashed potatoes or pasta, enjoy.
Notes
Low cost per serving using pork, fair cost per serving using beef.
Shortcuts: Breadcrumbs, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
Meatball Stew
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. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, or ground pork, (1 lb)
- Crumbs Option
- ½ teaspoon Herb Option, crushed
- 1 egg, lightly beaten
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup water
- 3 medium potatoes, peeled, quartered
- Vegetable Option
- 1 medium onion, cut into thin wedges
- 1 tablespoon fresh parsley, chopped
OPTIONS
Crumbs - Use 1 Item
- ½ cup soft bread crumbs
- ¼ cup seasoned breadcrumbs, Shortcut
- ¼ cup saltines, finely crushed
- ¼ cup quick cooking rolled oats
Herb - Use 1 Item
- dried summer savory
- dried basil
- dried oregano
- dried thyme
Soup - Use 1 Item
- condensed French onion soup
- condensed tomato bisque
- condensed vegetable beef soup
Spanish style vegetable soup
Vegetable - Use 1 Item
- 3 medium carrots, cut into 1 inch pieces
- 1½ cups celery, cut into ½ inch pieces
- 1½ cups cut green beans
- 3 medium medium parsnips, peeled and cut into 1 inch pieces
Instructions
- In a mixing bowl, add the ground beef, Crumbs and Herb Options, egg, and garlic. Mix together, but do not overmix or that will result in tough meatballs.
- Shape mixture into 20 meatballs.
- In a non stick pan on medium heat, heat the oil, when hot, add the meatballs and brown on all sides. Pour off excess fat.
- Stir in the Soup Option, water, potatoes, Vegetable Option, and onion. Heat to boiling then reduce to low. Cover and simmer 30 minutes or until the vegetables are tender. Add additional water as needed.
- Ladle into serving bowls, garnish with parley, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Seasoned Breadcrumbs.
Yellow Squash Casserole
I found this recipe doing a search as I have a lot of yellow zucchini growing. This is an excellent dish to use up fresh yellow squash or even yellow zucchini, and the variant with adding some meat is highly recommended.
Equipment
- Pan (12 inch)
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1½ kilos fresh yellow squash, or yellow zucchini, (3½ lb)
- ¼ cup butter, (½ stick / ¼ block)
- 1 large sweet onion, diced
- salt and black pepper, to taste
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- 227 grams sour cream, (8 oz), Shortcut
- 2 cups Sharp Cheddar cheese, shredded, (8 oz / 226 g)
- 1½ cups French fried onions, Shortcut
Instructions
- Prep the squash, small size can be just sliced into ¼ inch thick rounds. For large diameter, slice into ¼ inch rounds then cut slices in half. And for larger size, slice into ¼ inch rounds then cut slices into quarters. (I used 2½ of my garden grown yellow zucchini.)
- Melt the butter in a large non stick pan (12 inch would be perfect), when hot, add the onion. Sauté onion until translucent.
- Add the sliced squash on top of the onions, turn heat to low, cover the pan but stir after a few minutes and often after that. The squash will steam and they will begin to release their water.
- When the squash cooks down a bit and water has been released, season squash with salt and black pepper as desired.
- Continue to cook down the squash until the water is mostly cooked out.
- When the squash is nearly falling apart, drain well in a colander.
- Preheat your oven to 180° C (350° F) and grease a 9x13 baking pan with butter or cooking spray.
- Add the squash to a large mixing bowl, then add the sour cream and soup.
- I added a variant, I diced a can of spam, and added that.
- Mix together, taste, season with salt and black pepper as desired.
- Pour squash into the prepared pan and spread out evenly.
- Cover with foil and bake for 30 minutes. Remove the foil, top with the Cheddar cheese, then the French fried onions.
- Return to the oven, uncovered, for 10 minutes or until the onions are lightly browned.
- Serve and enjoy.
Notes
Low cost per serving, and very little cost if growing the squash yourself, which is what I used here.
Shortcuts: Sour Cream, French Fried Onions.
Variants: 1. Add diced sautéed smoked sausage, ham, or spam. 2. Use condensed cream of mushroom soup in place of the chicken soup. 3. Yellow zucchini work perfectly and I am 99% sure that green zucchini would be just as perfect.
Yellow Squash Ziti Pasta
I found this recipe doing a search as I have a lot of yellow zucchini growing, and this sounds very tasty
Ingredients
- 454 grams dry ziti pasta, (1 lb)
- 2 yellow squash, (I will determine this by weight)
- ½ cup Parmesan cheese, shredded, plus additional for garnish
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- ½ teaspoon Mrs. Dash Seasoning, (garlic and herb)
- 2 tablespoons olive oil, divided
Instructions
- Heat a pot of salted water to a boil, then cook the pasta according to the package instructions. Drain well and put in a large mixing bowl.
- Slice squash and quarter the pieces. I will work out how much squash in weight when I make this.
- Heat 1 tablespoon of olive oil in a large non stick pan. When hot, add the squash and season with the ½ salt, ½ pepper, and Mrs. Dash seasoning. Cook until the squash is tender but not soggy or falling apart.
- Add the squash to the pasta, add the remaining 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper, and the ½ cup Parmesan cheese. Toss to mix together.
- Serve and enjoy.
Notes
Low cost per serving.
Variant: 1. Add diced sautéed smoked sausage, ham, or spam.
