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Louise
Dec. 24, 2009, 07:35 PM
I'm a terrible, and a lazy cook. I have made it this far through the blessings of frozen dinners and salads. But, with retirement only a few days away, I want to start lowering my food bill, and doing some cooking. Knowing how I feel about being in the kitchen, casseroles seem to be the perfect way to go. One dish, with lots of food that can be divided into several individual meals

I do make a good tuna noodle casserole. Anyone have any other casserole recipes that they would care to share?

nightsong
Dec. 24, 2009, 07:44 PM
Currently I'm enjoying this:

Brown ground beef. Put in casserole dish with potatoes sliced really thin (the "slot" in the middle of your grater works great) and can of pasta sauce. Bake at 350 degrees until potatoes are soft.

iechris
Dec. 24, 2009, 07:58 PM
Here's a good one, only involves opening a few cans and grating some cheese. It's vegetarian as written but I'm sure you could sub some ground beef for one can of black beans.

2 cans black beans
1 can stewed tomatoes
1 can diced green chilies
1/2 lb monterey jack cheese
8 oz non-fat plain yogurt'
corn tortillas

Heat tomatoes and green chilies together in a pan.

Lightly grease a casserole dish. Spoon a small amount of the tomato mixture in the bottom of the dish. Fit 2 tortillias on top. Top with either 1/4 or 1/3 of beans, then cheese then sauce Top with another layer or tortillas and make 2 or 3 more layers, finishing with a layer of tortillas. Pour yogurt over the top. Cook covered at 375 for 20 minutes, then uncover and cook another 20 minutes.

Wonders12
Dec. 24, 2009, 08:10 PM
Not necessarily a casserole, but still cheap and easy:

1) Taco chicken: Get frozen, boneless chicken (fresh works too, but it's more expensive and you'll have to add some water) throw it into a crock pot in the morning, add a whole packet of taco seasoning, walk away. Go on with your day. Come home, pull apart the chicken to make it like shredded chicken, mix it up and let it cook for a little longer. You're done!

You can make great tacos/burritos with these, but when I'm in a crunch a just throw some onto a hamburger bun, heat up some peas, and I have a quick and pretty healthy dinner. (It's also easy to microwave for future days.)

2) Chicken enchiladas: Go to the store and get a big can of enchilada sauce, tortillas, cheese, and a pre-cooked chicken. Pull the chicken apart. Spread some sauce in the bottom of a glass baking dish and onto a large plate. There's 2 ways to put this together:

a) -Fancy Way- Take each tortilla, dip both sides in sauce (from the plate), inset chicken, cheese, and some more sauce if you like, roll it up, put it in a glass baking dish. Repeat until the dish is full. Spread extra sauce and some cheese on top, bake. (Since the chicken is already cooked, all you're doing is heating and melting)

b) -Fast Way- Layer tortillas on the bottom of the sauced baking dish. Spread more sauce over top of the tortillas. Layer chicken, cheese, and more sauce if you want on top. Dip (more) tortillas in sauce, layer on top of chicken. Spread cheese and sauce over these tortillas. Bake.

I'm also a huge fan of 1 pot pasta sauces (brown ground beef, add it to Prego, simmer for a little) and chili (brown ground beef, add to Bushes baked beans, simmer for a little) as easy meals that feed me for several days.

Trixie
Dec. 24, 2009, 09:53 PM
Chilis seem to last forever, are CHEAP and good for you, depending on what you put into them. Google around and see what looks good to you, make a giant pot, and freeze individual portions of whatever you won't eat in a few days. It's generally an act of dumping a bunch of things in a pot, simmering them for a while, and dividing into little tupperwares.

I'm a big fan of most things au gratin, preferably sweet potatoes. This week they were 33-cents a pound, so I'm going to make up a dish. Peel, then slice them about 1/4" around and boil until you can stick a fork in them relatively easily, so they're softened. Strain in a colander and dump into a greased baking dish. Warm some butter or margarine (a tablespoon or two) and mix with about an equal amount of cream and some sage if you want. Pour over sweet potatoes and sort of mix it in, then put cheese (parmesan and mozzarella are nice) on top and throw the whole thing in the oven for a while. Probably at 350. Until the cheese browns.

Adding some butternut squash to this is nice, too. Just prepare it the same way - peel and slice to about 1/4" slices. Alternatively, you can use white potatoes, skip the sage, and add some diced fresh chives.

If I'm feeling particularly artful I'll toss some of this casserole with wild rice cooked with pumpkin.

Louise
Dec. 24, 2009, 10:00 PM
I can't wait to try some of these. Keep them coming!

Mrs. Smith
Dec. 24, 2009, 10:04 PM
Currently I'm enjoying this:

Brown ground beef. Put in casserole dish with potatoes sliced really thin (the "slot" in the middle of your grater works great) and can of pasta sauce. Bake at 350 degrees until potatoes are soft.

This would be great for my food allergy-challenged family... Do you mix the ground beef and the potatoes? Or do you layer them? Or does it matter?

SonnysMom
Dec. 26, 2009, 03:30 PM
Here is one that I use on my low-carb diet.

Saute ground beef, drain, mix in can of drained Rotel (diced tomatoes with chili peppers) and cream cheese.

It sound weird but it sorta like 7 layer dip with less layers.
I frequently add canned green beans. I sometime add more chopped green chilis to make it spicier.
I saw where other people would add spinach, onions or mushrooms.
You can also top it with shredded cheese or sour cream to serve.

SonnysMom
Dec. 26, 2009, 03:34 PM
Boneless chicken breast, sliced onion, cream of chicken soup. Cook at 350 until done. (About 1/2 hour if the pieces of chicken aren't too thick. If chicken is really big closer to 45 minutes)
My mom said she uses the same recipe but adds uncooked rice to bottom of casserole dish and adds mixed frozen veggies.

You can use cream of: chicken, celery or asparagus instead.

ETA: I normally serve mine over rice rather than cook the rice in the casserole. Uncle Ben's has these rice packes that nuke in 90 seconds in the microwave. They come in a few flavors. They are pretty good.

dixiedolphin
Dec. 26, 2009, 03:36 PM
My favorite casserole, passed along through the family...

Chicken Casserole
prep time: 30 minutes
cook time: 90 minutes
ready in: 2 hours
serves: 4

Ingredients

1 lbs. boneless, skinless chicken breasts
1 package of Uncle Ben's Wild Rice (Original)
3 tbs. of butter (no margarine!)
1 tsp. parsley
1 medium green pepper
1/4 cup onion
1 8 oz. can of water chestnut slices
2 cans cream of celery soup
1/2 cup of milk
breadcrumbs
salt and pepper

Directions

In a Dutch oven, fill halfway with water and bring to boil. Add 1 tbs. of butter, chicken breasts, 1 tsp. parsley, salt, and pepper. Cover and let boil on medium heat until chicken is cooked all the way through and pulls apart easily. While chicken cooks, prepare one package of Uncle Ben's Wild Rice (Original variety) according to the directions on the box. Then, finely chop one green pepper and 1/4 cup of onion. In a large pan, heat 2 tbs. of butter. Add green pepper and onion. Simmer on low heat until the onions are soft. Do not let onions burn. Combine sauteed onions and green pepper with the finished wild rice. Drain water chestnuts and cut into long, thin slivers. Add this to the rice, onion, and green peppers. Remove cooked chicken from dutch oven and shred into small, bite-size pieces. Add shredded chicken to rice. Stir 2 cans of cream of celery soup and 1/2 cup of milk into the rice. Make sure this is thoroughly stirred together. Grease a glass casserole dish and place the mixture in it. Sprinkle lightly with breadcrumbs and cook at 350° F for 90 minutes (or until the casserole is bubbly and heated all the way through).

HorsesinHaiti
Dec. 26, 2009, 04:00 PM
Here's a good one, only involves opening a few cans and grating some cheese. It's vegetarian as written but I'm sure you could sub some ground beef for one can of black beans.

2 cans black beans
1 can stewed tomatoes
1 can diced green chilies
1/2 lb monterey jack cheese
8 oz non-fat plain yogurt'
corn tortillas

Heat tomatoes and green chilies together in a pan.

Lightly grease a casserole dish. Spoon a small amount of the tomato mixture in the bottom of the dish. Fit 2 tortillias on top. Top with either 1/4 or 1/3 of beans, then cheese then sauce Top with another layer or tortillas and make 2 or 3 more layers, finishing with a layer of tortillas. Pour yogurt over the top. Cook covered at 375 for 20 minutes, then uncover and cook another 20 minutes.

Our family standby is a ground beef containing version of this done in a crock pot on low. Hold the yogurt until after its cooked, it breaks down with long heating times.

Katy9532
Dec. 26, 2009, 04:15 PM
Shepards Pie

1lb ground lean beef
1 med onion (i like yellow or white)
frozen pea carrots and corn
1/2 can beef stock
1 package of brown gravy powder mix
mashed potatoes

brown ground beef and onion together
mix in frozen veggies beef stock and gravy powder mix
top with mashed potatoes

bake at 350 until potatoes turn brown

i just made this up the other night from several other recipes i found. i guess you could say i took the best of all of them. it was so good. it made enough for my very hungry boyfriend and i, and we still have half left over in the fridge for quick meals.


another easy thing
1lb ground beef
1 can tomato sauce
1 can tomato paste
1 can diced tomato with basil and oregano
noodles of you choice (like whole wheat spirals, my mom does macaroni)

brown the meat, boil the noodles, fold them all together! top with grated parm!

when i reheat this in the microwave i add slices of deli cheese on top


and of course the ever easy, reheatable, easy to make in mass quantities: spaghetti!

SLW
Dec. 26, 2009, 04:36 PM
http://thepioneerwoman.com/cooking/ great dishes which don't require odd ingredients only available from some far off grocery. most items freeze very well too.

sorry for the punctuation- i spilled an entire cup of coffee on my keyboard an hour ago and everything is wonky.

enjoy your retirement!!

Quin
Dec. 26, 2009, 04:52 PM
Ditto on the shepherd's pie being good. You can use a frozen pie shell - or you can skip the pie shell and just start with ground beef (or some cheese) in the bottom of a Pyrex pie pan.

Or use chicken instead of beef and dollops of Bisquick instead of mashed potatoes.

Quice is easy and healthy. Take another one of those frozen pie shells. Put a couple of slices of cheese on the bottom/up the sides; I like Swiss. Beat 5-6 eggs with cream (1 tbsp cream per egg) and some dill. Put just about whatever meat and/or veggies you like in the pie shell, then pour the egs over the whole thing. Start with the oven at 450; after 10 minues, reduce to 350. It's done when a knife near the center comes out clean; about 45 minutes. If the pie crust starts to look overdone, put some silver foil around it and keep cooking.

halla
Dec. 26, 2009, 04:55 PM
Also not a casserole, but easy, cheap and tasty. I had this soup in Morocco and became obsessed enough with it to find out how to make it. Despite coming from North Africa, it doesn't taste particularly exotic and isn't spicy.

Crush a clove of garlic and brown it in some olive oil (takes about a minute).
Add about a third of a cup of olive oil, 3 cups of split peas*, enough water to easily cover them, 2tsp cumin, 1 tsp paprika, some chili powder, salt and pepper. All the amounts are really approximate. Feel free to throw in parsley or whatever.
Simmer til soft (hour and half?) stirring every so often.
Smoosh.
Add water to get a nice creamy consistency that you like.

Serve with some more olive oil drizzled on top and keep the spices around to season with.


*I think this was about a pound of them, which cost me $1.79 at whole foods
I know cumin isn't the most common spice, but I've found it's good on just about everything and one of the ones I use the most. Good in chili, delicious on lamb, makes anything taste a little more savory.

Quin
Dec. 26, 2009, 04:56 PM
Probaly the easiest, fastest way to cook fresh foods is using a wok. Any meat you like. Any veggies you like. Use some soy sauce by itself or try some of the dry oriental sauce packets from the supermarket. You use only a tiny amount of oil. You cook things very quickly at a high heat, so you lose very little nutritional value. Serve over white Minute rice. Or brown Minute rice. Or cook the Minute rice and add it to the wok with one of those spice packets to make it a fried rice dish. Or serve over your choice of pasta.

It usually takes longer to set out/chop up all the ingredients than it does to cook them. Make a big batch and portion it into Gladware-type containers to zap the leftovers another day.

petesperson
Dec. 26, 2009, 05:00 PM
SLW - that is an amazing website... yummy food porn!!

Louise
Dec. 26, 2009, 05:31 PM
http://thepioneerwoman.com/cooking/ great dishes which don't require odd ingredients only available from some far off grocery. most items freeze very well too.

sorry for the punctuation- i spilled an entire cup of coffee on my keyboard an hour ago and everything is wonky.

enjoy your retirement!!

I'm going to be spending a lot of time on that site. Just my kind of food! Thanks SLW

chemteach
Dec. 26, 2009, 05:44 PM
Boneless chicken breast, sliced onion, cream of chicken soup. Cook at 350 until done. (About 1/2 hour if the pieces of chicken aren't too thick. If chicken is really big closer to 45 minutes)
My mom said she uses the same recipe but adds uncooked rice to bottom of casserole dish and adds mixed frozen veggies.

You can use cream of: chicken, celery or asparagus instead.

ETA: I normally serve mine over rice rather than cook the rice in the casserole. Uncle Ben's has these rice packes that nuke in 90 seconds in the microwave. They come in a few flavors. They are pretty good.

I have made this and it is terrific!:)

ShotenStar
Dec. 26, 2009, 05:58 PM
Boneless chicken breast, sliced onion, cream of chicken soup. Cook at 350 until done. (About 1/2 hour if the pieces of chicken aren't too thick. If chicken is really big closer to 45 minutes)
My mom said she uses the same recipe but adds uncooked rice to bottom of casserole dish and adds mixed frozen veggies.

You can use cream of: chicken, celery or asparagus instead.

ETA: I normally serve mine over rice rather than cook the rice in the casserole. Uncle Ben's has these rice packes that nuke in 90 seconds in the microwave. They come in a few flavors. They are pretty good.

I do a variation of this in a skillet on the stove top. It also works well with pork chops.

Brown the chicken breasts or pork chops on both sides. Add a can of cream of soup in your preferred flavor. (No water, just the soup). Add any additional spices (garlic, pepper, thyme, parsley, etc). Stir to blend. Cover and simmer on med-low heat for 10-15 minutes. Serve over rice or egg noodles.

*star*

rideagoldenpony
Dec. 26, 2009, 06:30 PM
All of these make terrific leftovers!

Cheesy Chicken/Noodle Casserole

2 chicken breasts (or equivalent chicken tenders) cut into chunks
1 can cream of mushroom or cream of chicken soup
1 generous cup grated cheddar cheese
1 package frozen broccoli, or broccoli & cauliflower
12 oz package pasta (I have used egg noodles and penne -- both very good, probably like the penne the best)
bread crumbs

While water is on for the pasta, cut your chicken into bite size chunks and saute on medium heat in olive oil. Season with salt, pepper, garlic powder, a dash or two of chicken boillion powder and a few teaspoons of basil. Cook until lightly browned. Turn to low heat and add cream of mushroom or cream of chicken soup, a half can of milk and the cheese. Simmer until the mixture is hot and the cheese is melted and mixed in.

When you add the pasta to the water, also add your bag of frozen veggies. They will be perfectly cooked along with your pasta.

When pasta is cooked and drained, add it to the chicken/sauce mixture and mix well. Pour into casserole dish (9x13) and top with buttered bread crumbs. Bake at 350* for 20 minutes.



Baked Mostaciolli

1 lb ground beef
1 med onion
dice onion, start sauteing in olive oil, let cook a bit, then put over to the side of the pan and add ground beef and cook through.

Add one large can tomato sauce. You can also add a smaller can of diced tomatoes, but I only do that sometimes.

Add a little water to thin it. Season with salt, pepper, garlic powder and Italian seasoning. Add a scant 1/4 cup sugar. Let simmer on med/low heat for a while. (about the time the area on/around your stove is all evenly splattered with sauce - it is done!)

Cook a package/box of mostiaciolli or penne pasta according to package directions. Drain and add to sauce. Mix. Pour into 9 x 13 Pyrex pan. Top with cheddar (my fav) or mozarella cheese. Bake at 350 for 20 minutes. With a bag of salad, easy dinner!



Shepherd's Pie

1 to 1 1/2 pounds ground beef
1 can creamed corn
1 cup frozen peas
5 russet potatoes

Peel your potatoes and cut into thirds or quarters, cover in a pot with water and boil for 20 minutes, or until your fork goes in VERY easily.

Brown ground beef, season with salt, pepper, garlic powder, and generously with Worcestershire while browning. When fully cooked, add creamed corn and heat through. Cook peas in microwave according to package instructions (4-5 minutes in two parts, stirring in the middle).

Spread beef/corn mixture on bottom of 9 x 13 casserole pan. Sprinkle peas evenly across.

Drain potatoes and put in large bowl. Season with salt and pepper. Add a generous amount of butter in chunks, as well as 1/2 to 3/4 cup of milk. Preferably whole milk.

Using a hand mixer, mash/beat/whip the potatoes until well blended and the chunks are gone, and the butter is spread through.

Top beef mixture with great big dollops of mashed potatoes, and fully cover the top.

Bake at 350 for 20 minutes.

gdolapp
Dec. 26, 2009, 08:52 PM
I have two poor mans caserole dishes as I like to call them that I make:

servings for 4 - 6 people

brown two pounds of ground beef (drain grease)
peel or wash and leave skins on and dice 4 - 6 potato's
1 bag frozen corn or 2 cans corn (drain one)
add everything to the browned ground beef
stir together and simmer over medium to medium high heat till potato's
are soft (You may have to add water as it cooks out)
you can spread in a caserole dish top with cheese or sprinkle
cheese on top as you serve it. (salt and pepper to taste)

Brown a pound or two of sausage (italian is great with this) drain grease
fix two boxes of augratin tators in the microwave (microwave
directions on box)
add two cans cream corn
Mix all together you can also top this with cheese too or
add any vegtable you would like to either of them.

CarolinaGirl
Dec. 26, 2009, 09:00 PM
I make the monkey bread that's on the pioneerwoman website and it is sooo good, actually made it on Christmas morning. Another website that I could spend hours browsing is www.foodgawker.com. It's got a mixture of random, easy, and complicated recipes that are linked from other sites... which equal more hours spend browsing lol. I found an awesome recipe for "oreo truffles" on there and they were a HUGE hit with everyone along with mint puddle chocolate cookies.

SLW
Dec. 26, 2009, 09:01 PM
I'm going to be spending a lot of time on that site. Just my kind of food! Thanks SLW

She is witty too! Her cookbook is filled with super funny stories! Tonight we had the tomato soup and tomato/cheese pizza. In the morning, her cinnamon buns!! :D

nightsong
Dec. 31, 2009, 08:12 PM
This would be great for my food allergy-challenged family... Do you mix the ground beef and the potatoes? Or do you layer them? Or does it matter?
I mixed them, but it may not matter. I just wanted the liquid all around the meat and potatoes, not only to mix the flavors of sauce and meat but to "boil" the potatoes in sauce to get them cooked, as it takes a while to cook raw potatoes in the oven..

hipy
Dec. 31, 2009, 08:23 PM
I triple the Pioneer Woman, got her book for Xmas and LOVE IT!

We are "foodies" and outdid ourselves on accident this week. I had previously made a pot of pinto beans, VERY SIMPLE, beans, salt and pepper.......we ate some, froze the rest. I made some cornbread, plain ole Jiffy, added very crispy bacon to the beans. I added fresh corn over the cornbread, then a layer of the beans, a layer of sharp cheddar cheese and baked for a while. Got it out and topped with sliced green onion and cilantro......sour cream and hot sauce on the side..........D E L I S H!

http://www.facebook.com/home.php#/photo.php?pid=2908566&id=611347899

halo
Dec. 31, 2009, 08:45 PM
Get a box of Bisquick and fix all of those Impossible pies...the Impossible Cheeseburger Pie is yuuuuuuumyyy.

Also a good simple quiche, where you can add anything you want, onions, cheese, broccoli, bacon, sausage, ground turkey, anything at all. You dont need a crust, just whip up 5 or 6 eggs, add some milk, salt, pepper, garlic powder, any additions you want, pour in greased pie pan, cook for 45 mins to an hour at 350, and voila!! a meal for 2 or 3 days.