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Casserole / Inexpensive Cooking Ideas

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  • Casserole / Inexpensive Cooking Ideas

    My SIL and I really need help learning good tasting Casserole and inexpensive cooking ideas to cut finances in the home.

    "Exellence is doing ordinary things extrodinarily well" ~John W Gardner

  • #2
    I dont have any recipes on hand..
    but my idea would be use potatoes and onion celery, dried herbs, shredded cheese

    or pasta "Bertolli" pasta is usually on sale for a buck a box
    mix with sauce and herbs & cheese and bake it

    sorry .. thats all I got.. hope it helps a bit
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.


    • #3
      it all helps, your idea's might have been something we hadn't thought of so better to hear them all then not.

      "Exellence is doing ordinary things extrodinarily well" ~John W Gardner


      • #4
        purrbal-Do you have a crockpot?


        • #5


          (just so you know I am pretty new at using it, my mom didn't use one as I grew up so I don't know much about them than what I have experimented with)

          "Exellence is doing ordinary things extrodinarily well" ~John W Gardner


          • #6
            Squash Casserole

            5 cups yellow squash, diced
            1 med-large onion, diced
            1-2 ribs celery, diced
            1 large carot, shredded
            8oz pkg, fress mushrooms, diced
            1 bell pepper, diced
            1 can cream of mushroom soup
            1 can cream of chicken soup
            1 box cornbread stovetop stuffing
            1 cup water
            1-2 cups cooked chicken (optional, and use 1-1/2 cups water if using chicken)
            Salt and pepper to taste
            garlic to taste

            cook squash just until done, drain, set aside. Saute together onion, celery, bell pepper and mushrooms. Mix everything together, put in casserole dish or I use 13X9 pan, bake 400 degrees for 1 hour. I have done this in a crock pot and it was just as good.

            Depends on how I'm feeling, what spices I add to this, sometimes more, sometimes less. This is real versitile, can add or remove almost anything.


            • #7
              Here's one that's pretty economical:


              1 lb ground beef
              1/2 cup chopped onion
              1 can chopped tomatoes
              1 can Ranch-style beans
              1 cup frozen corn, thawed (or you can use canned)
              salt, pepper, and Worcestershire (to taste)
              1 pkg Jiffy corn muffin mix

              Brown ground beef and onion; drain and return to pan. Add tomatoes, beans, corn, salt, pepper, and Worcestershire. Simmer on low about 5-10 minutes, then put in 8" square baking dish. Prepare corn muffin mix according to package directions. Pour mix over meat mixture in pan. Bake at 400-425 degrees for 20 minutes or until lightly browned.


              • #8
                Here are a few of our Casserole stand by recipes, These recipes always make enough for 2 medium size casserole dishes so you can freeze 1 for later or 1 large casserole so there are left overs.

                * Exported from MasterCook *

                Baked Rigatoni

                Serving Size : 8
                Categories : Pasta

                Amount Measure Ingredient -- Preparation Method
                -------- ------------ --------------------------------
                3 Tablespoons olive oil
                2 large cloves garlic -- finely chopped
                1 small onion -- finely chopped
                1 6 ounce can tomato paste
                2 28 ounce cans unpeeled crushed tomatoes in pur&#233;e
                1 teaspoon sugar
                1 Tablespoon coarse salt, plus more to taste
                1 tablespoon freshly ground pepper, plus more to taste
                1 pound rigatoni
                2 pounds sweet Italian sausage -- casings removed
                1 1/2 pounds whole-milk ricotta cheese
                1 pound mozzarella cheese -- shredded

                Preheat oven to 350&#176;. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.

                Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.

                In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.

                In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.

                To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.

                "Martha Stewart"

                Per Serving (excluding unknown items): 251 Calories; 19g Fat (67.6% calories from fat); 13g Protein; 7g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 404mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.

                NOTES : This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.


                * Exported from MasterCook *

                Easy Chicken & Rice Casserole

                Categories : Chicken

                Amount Measure Ingredient -- Preparation Method
                -------- ------------ --------------------------------
                3 cans cream of mushroom soup
                1 can chicken noodle soup
                1 teaspoon chicken bouillon
                1 1/2 cups water -- 1 1/2-2 cups
                salt -- to taste
                pepper -- to taste
                garlic powder -- to taste
                1 whole chicken -- cut up
                2 1/2 cups rice
                soya sauce -- to taste

                Mix the mushroom soup, chicken soup, chicken bouillon, water & seasonings together. Place cut up fryer into a greased casserole dish then cover with soup mixture. Cook in a 375-400 degree oven for 1 1/2-2 hours.

                Cook Rice seperately. After chicken is done, remove it from the casserole dish, add the rice to the soup mixture and mix. Set the chicken back in the casserole dish and serve.

                - - - - - - - - - - - - - - - - - - -

                Per Serving (excluding unknown items): 5365 Calories; 266g Fat (45.7% calories from fat); 302g Protein; 408g Carbohydrate; 8g Dietary Fiber; 1373mg Cholesterol; 5308mg Sodium. Exchanges: 26 Grain(Starch); 36 Lean Meat; 29 1/2 Fat.

                NOTES : When I double this recipe I still only put 1 can of chicken noodle soup in.


                * Exported from MasterCook *

                Hamburger rice casserole

                Recipe By :
                Serving Size : 0 Preparation Time :0:00
                Categories : Casserole

                Amount Measure Ingredient -- Preparation Method
                -------- ------------ --------------------------------
                2 lbs. hamburger
                1 C. celery -- chopped
                1 med. onion -- chopped
                1/4 C. soya sauce
                3 C. cooked rice
                2 cans. chicken noodle soup
                3 cans cream of mushroom soup
                1 can mushrooms, stems & pieces -- (4 oz.)

                Brown hamburger, celery & onion, drain. (make sure not to add any salt). Add soya sauce to meat mixture stir & set aside. Mix rice, chicken noodle soup, cream of mushroom soup & mushrooms together. Layer casserole, beginning and ending with meat mixture. Spread3. rice mixture between layers. Bake 350 F for 30 to 40 minutes, until heated through.

                - - - - - - - - - - - - - - - - - - -

                Per Serving (excluding unknown items): 3938 Calories; 148g Fat (33.7% calories from fat); 148g Protein; 505g Carbohydrate; 8g Dietary Fiber; 361mg Cholesterol; 7120mg Sodium. Exchanges: 31 1/2 Grain(Starch); 9 Lean Meat; 2 1/2 Vegetable; 23 1/2 Fat.


                * Exported from MasterCook *

                Heavenly Hash

                Categories : Casserole

                Amount Measure Ingredient -- Preparation Method
                -------- ------------ --------------------------------
                1 1/2 pounds ground beef
                1/2 pound fresh mushroom (or canned stems & pieces)
                1/2 cup onions -- chopped
                1 cup cheddar cheese -- shredded
                1 can tomato soup
                1 can cream of mushroom soup
                1 1/2 cups macaroni -- cooked & drained
                mozzarella cheese

                Brown ground beef, mushrooms & onions together until beef is cooked through, drain. Stir in cheddar chesse until cheese is melted.

                Mix the tomato & cream of mushroom soup together, stir in macaroni.

                Add the soup mixture to the beef, mushrooms & onion. Pour into a greased casserole dish, sprinkle mozzarella cheese on top.

                Bake 1 hour at 350 degrees.

                NOTES : This casserole freezes very well.


                * Exported from MasterCook *

                Shepherd's Pie

                Categories : Casserole

                Amount Measure Ingredient -- Preparation Method
                -------- ------------ --------------------------------
                1 pound ground beef
                2 Tablespoons oil
                1/2 cup celery -- chopped
                1/2 cup onion -- chopped
                2 Tablespoons flour
                1 teaspoon salt
                1/4 teaspoon pepper
                1 cup water -- boiling
                1 cube beef bouillon
                3 cups potatoes -- mashed

                Combine beef, oil, celery & onion in frying pan. Scramble fry until brown, drain. Stir in flour, salt & pepper.

                Pour boiling water over bouillon cube, dissolve. Pour into meat mixture. Heat over medium to medium high heat, stir until boiling & thickened.

                Spread in 1 1/2 quart greased casserole dish. Cover with mashed potatoes. Bake uncovered at 350 degrees for 30 minutes until heated through & potatoes are browned.


                * Exported from MasterCook *

                Pennsylvania Style Pork Roast

                Categories : Pork Roast

                Amount Measure Ingredient -- Preparation Method
                -------- ------------ --------------------------------
                1 tsp. onion powder
                1 tsp. garlic powder
                1 tsp. celery seed -- crushed
                1 tsp. Worcestershire sauce
                1/4 tsp. pepper
                1 boneless rolled pork loin roast (4-5 lb.)
                2 can sauerkraut -- drained (14 oz)
                1 tsp. sugar -- optional
                8 oz. fully cooked kielbasa cut into 1/2 inch pieces

                In a small bowl, combine the first five ingredients, rub over roast. Place roast fat side up in a Dutch oven. Combine sauerkraut and sugar if desired. Spoon sauerkraut and sausage over and around roast. Cover and bake at 350 for 2 1/4 to 2 3/4 hours, or until a meat thermometer reads 160. Let stand 15 minutes before slicing.
                Last edited by Kula; 06-08-2006, 03:58 PM.
                People are more violently opposed to fur than leather because it's safer to pick on rich women than biker gangs.


                • #9
                  moo's Chicken~N~Rice

                  4 cups cooked chicken, diced
                  3 cups chicken broth
                  8 oz. sour cream
                  2 cups Minute Rice
                  2 cans 'cream of soups' (chicken or mushroom or a combo of both)
                  1 medium, sautéed onion (optional)
                  2 tubes crushed Ritz crackers
                  1 stick melted butter

                  Cook the chicken, when cooled debone and dice. Mix with the broth, rice, soups and sour cream. Add sautéed onion, if using. Mix well. Place in a greased 9x13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.


                  • #10
                    also, you can go to the main page here and select casseroles for your dish and there are a BUNCH of them. Good luck!


                    • #11
                      Here are a few

                      4 Can Casserole

                      1 can (10 oz.) vegetable soup
                      1 can " cream of mushroom soup
                      1 can " chicken / rice soup
                      1 can (sm) chow mein noodles
                      1½ lbs. ground beef
                      ½ cup chopped onion
                      1 cup celery

                      Brown beef with onion and celery, drain; Add the soups,top with chow mein noodles. Bake at 350º 45 minutes.

                      Broccoli and Chicken Casserole

                      Broccoli and Chicken Casserole

                      4-6 boneless chicken breast
                      2 pkgs. (10oz) frozen broccoli
                      2 (10 3/4 oz.) cans cream of chicken soup
                      3/4 cup mayonnaise
                      1/2 cup milk
                      2 tsp. lemon juice
                      8oz pkg. Pepperidge stuffing mix
                      1/4 cup melted margarine

                      Boil chicken. Cook broccoli according to pkg. directions. Preheat oven to 350° F.

                      Layer chicken, then broccoli.

                      Mix soup ,milk, mayo, and lemon juice, mix well. Spread over chicken and broccoli. Add stuffing over this. Pour melted margarine on top.

                      Bake for 45 mins or till top is lightly browned

                      Tater Topped Casserole
                      From Taste of Home

                      1½ lb. ground beef
                      1 pkg. (16 oz) frozen vegetables
                      1 can (2.8) french fried onions
                      ¼ cup butter or margarine
                      1 (10¾ oz.) can cream of celery soup, undiluted
                      1 (10¾ oz.) can cream of chicken soup, undiluted
                      ½ cup milk
                      1 (16 oz.) pkg. frozen tater tots,thawed

                      In a greased 13x9 inch dish, layer beef,vegetables and onions.Dot with butter.

                      In a bowl mix soups and milk; spread over the vegetables. Top with tater tots. Bake uncovered at 350º for 1 hour or until golden brown.

                      Serves 6-8
                      I organize chores into catagories.
                      Things I won't do now; things I won't do later; things I'll never do.


                      • #12
                        Ham Potato and Cheese Casserole..
                        Buy any premade ham...we usually use canned ham and dice it.
                        A block of your favorite cheese sliced and potatoes.
                        You Peel and slice your potatoes thinly then boil until done. Layer a casserole dish with Potatoes, garlic powder, a few butter slices, salt/pepper, ham, cheese slices. Continue doing this until you have filled your casserole dish. Beat an egg into milk, pour over and bake aprox. 30-45 minutes. This is a two or three day meal depending how many are in your family and how big your casserole dish is. The milk depends on how big your dish is. For a deep casserole dish you'll want to use about a cup of milk. For a more shallow pan you'll want to use 1/2 cup. FYI This dish is still good if there isn't quite enough milk but not as tasty with too much so just kinda guage small first.
                        --The best source of strength is Christ--


                        • #13
                          Buy whatever type of beef you find on sale - round steak, breakfast steak, etc. Sometimes you can find a family-sized pack for about 4 bucks. Throw it in a crockpot with a can of beef gravy and cook it all day. It will be tender and delicious. Pour it over mashed potatos or bread and serve a vegetable with it. Nutritious, filling, cheap, and I was lucky because my family asked for it often.


                          • #14
                            Thanks everyone.

                            "Exellence is doing ordinary things extrodinarily well" ~John W Gardner


                            • #15
                              Here are some of my favorite family requests:


                              1 lb hamburger meat
                              &#189; c chopped onion
                              1 box macaroni and cheese
                              1 can crm of mushroom soup
                              Garlic powder to taste, if desired

                              Cook hamburger, onions and garlic powder until meat is cooked. Drain meat and onion mixture. Cook macaroni and cheese and prepare according to package. Mix macaroni, hamburger and soup and stir well. Cook on medium heat until heated all the way through. This is a family favorite.

                              CHICKEN AND RICE

                              1 can crm mushroom soup
                              1 can crm chicken soup
                              1 can French onion soup
                              &#189; c chopped onion
                              Boneless Chicken Breast Cooked (1-2 lbs)
                              2 c Instant Cooked Rice

                              Cook onion and margarine with chicken until chicken is done. Mix soups, onion and chicken and rice together and bake in a greased casserole. I use 13x9x2 or something like that. Bake @ 375 or 400 for 30-40 minutes

                              MACARONI AND HOT DOGS

                              1 box macaroni and cheese
                              6 hot dogs, sliced
                              &#189; c onions
                              &#188; cup butter

                              Cook macaroni and cheese according to directions on box. In skillet, cook butter with onions and sliced hot dogs until hot dogs are browned. Mix hot dogs with macaroni and cheese. Serve with cold salad if desired.

                              MEXICAN LAYERED DISH

                              &#189; c chopped onion
                              1 can crm mushroom soup
                              1 can crm chicken soup
                              2 lbs groud beef
                              1 10-oz pkg flour tortillas
                              1 can pinto beans
                              1 8-oz pkg shredded cheddar cheese
                              salt and pepper
                              Salsa, optional

                              Lightly grease a 13x9x2 inch casserole dish. Brown beef and onion in skillet with salt and pepper. Mix soups together. Layer in order: 5 torn tortillas; beans, meat and onions, cheese; 5 torn tortillas, soup. Cover with foil and bake @ 350 for 40-60 minutes. Eat with salsa on top if desired.

                              CRABMEAT AU GRATIN

                              1 c chopped onion
                              2 egg yolks
                              &#188; lb margarine
                              1 lb imitation crab meat
                              &#188; c flour
                              &#189; lb shredded cheddar cheese
                              1 13-oz can evaporated milk
                              &#189; c chopped bell pepper
                              1 pkg egg noodles (medium)
                              Cajun spice of your liking

                              Saute onion and bell pepper in margarine. Blend flour in onion mixture. Stir milk in gradually. Add egg yolks, stirring until mixed well. Cook 5 minutes and add spice of your choosing. Place crabmeat in a greased casserole. I use 13x9x2 or something like that. Pour cooked sauce over the crabmeat and sprinkle cheese on top. Bake @ 375 for 10-15 minutes. Serve over cooked egg noodles or rice depending on which you prefer.