Recipe: Budget Recipes

Here are some recipes that make large portions and can be made ahead of time - hope this helps you out.

Sandy's Five Soup Casserole ---
2 lbs. ground beef
1 chopped green pepper
1 C chopped celery
8 oz. pasta, your choice
1 can EACH cream of mushroom soup,
tomato soup, cream of chicken soup, onion soup
2 cans cream of celery
Grated cheese
Crushed potato chips or crackers
---
Cook meat, green pepper, onion in skillet until vegetables are tender, drain, set aside.
Cook pasta, drain, set aside. Heat all soups (6 cans total), undiluted in separate
pan and mix thoroughly. (It will look yukky, but the end result is wonderful)
Mix all ingredients together in a large casserole dish and bake for 1
hour at 350 degrees. The last 10 minutes top with grated cheese,
potato chips or crackers.
---
This casserole is better if you let it sit overnight and reheat.Mexican Lasagna ---

1 lb. ground beef ,or cooked turkey or chicken
1 large green pepper, chopped (1 cup)
2 cups spaghetti sauce
1 1/2 picante sauce
1 T chili powder
8 flour tortillas (6 in)
2 cups shredded Cheddar cheese (8 oz.)
2 cans (2 1/2 oz each) of sliced black olives
---
In skillet over medium heat, cook beef and pepper until beef is browned and crumbly.
Drain off grease. Ground chicken or turkey can be used or cooked diced or shredded chicken or turkey.
(If using already cooked meat, just add meat and pepper to spaghetti sauce.)
Add spaghetti sauce, 1 cup picante sauce and chili powder.
Heat to a boil. Reduce heat to low and cook 10 minutes.
In 3-quart (or 2 - 9 x 9) pans, spread remaining picante sauce. Arrange half of
the tortillas in dish. Top with half of the meat mixture, half the cheese, and half the
olives. Repeat the layers. Cover and freeze. or Bake to serve at 350 degrees
for 20 min. or until hot. Let stand 5 min. Cover when reheating.Chicken Taco Bake ---
2 cups cooked rice -- (2 to 3)
2 cups cooked shredded turkey or chicken -- (2 to 3)
1 can tomato sauce -- 8 oz.
1 envelope taco seasoning
1 can refried beans -- (1 to 2)
1 cup grated cheese. -- (1 to 2)
---
we like brown rice, but you can use white instead....I have even used ham and
crumbled ground beef if you happen to have it on hand.
Layer in a 9x13 baking dish the cooked rice. In another bowl, mix taco
seasoning and tomato sauce. Add shredded chicken and coat it well with
tomato mixture. Layer this chicken mixture on the rice in pan. "Frost"
the chicken layer with the refried beans. It may take up to 2 cans for
that, especially if you want a good thick layer. Top off with grated cheese.
--
Wrap for freezing and pop it into the freezer. When ready to bake, thaw
and bake uncovered for 30 to 45 minutes or until hot all the
way through and the cheese is nice and bubbly. Enjoy!
--Lots of Beans Casserole

You'll be FULL of BEANS!
---
This recipe was created by a group of ladies, each one contributing a can of beans, to
serve to a crowd. Since they didn't know the number of people who would
be eating all different kinds of canned beans were snatched off the shelves
to add to the pot. Thus this recipe.
---
4 to 6 slices bacon, chopped
1 medium or large onion, chopped
1 pound can baked beans
1 pound can pork and beans
1 pound can kidney beans, drained
1 pound can pinto beans, drained
1 pound can lima beans, drained
1 pound can black-eyed peas, drained
1 pound can garbanzo beans, drained
1 pound can white navy beans or any other bean of your choice, drained
6 to 8 ounces cheddar cheese, cubed
1/2 cup brown sugar
1/2 cup catsup
2 or 3 teas. worcestershire sauce
1 Tbsp. prepared mustard
parmesan cheese
---
Brown bacon and onion in large skillet. Stir in beans and rest of ingredients except
Parmesan cheese. Pour into large, greased shallow pan Sprinkle cheese on top. Bake in 350 degree oven for 30 minutes.
---
12 or more servings
---Stroganoff Casserole ---
Make this one but don't bake it 'til you are ready to eat....just freeze and then take it
out and bake it. If you bake it frozen it will need more time though...but it is good.
---

12 oz wide egg noodles -- cooked and drained
1 lb lean ground beef
1 small onion -- chopped
1 bell pepper -- chopped
2 ribs celery -- chopped
1/2 cup dry red wine
1 (6 oz) can tomato paste
1 (4 oz) can sliced mushrooms -- drained
1/2 tsp oregano
1 (8 oz) carton sour cream
1 (12 oz) container small curd cottage cheese
1 tsp garlic salt
2 cups (8 oz) shredded mozzarella cheese
1/2 cup Parmesan cheese -- divided
---
Brown beef, drain and return to skillet. Stir in onion, bell pepper, and celery.
Cook covered, over med-high heat, stirring occasionally, 15 min or till veggies are tender.
Stir in wine and next 3 ingredients.; set aside. Stir together sour cream, cottage cheese,
and garlic salt. Add noodles, tossing to coat.
---
Spread half the noodles in a lightly greased 13x9" baking dish. Top with half the
meat mixture, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat with remaining
noodles and meat. Bake, covered, at 350 for 20 min.
Sprinkle with remaining cheeses, and bake, uncovered, 10 min.
---Chicken & Green Chili Casserole

Serves 24
10 cups diced cooked chicken
10 cups chopped celery
2 bunches green onions with tops sliced
2 cans (4 ounces each) chopped green chilies
1 can (5 3/4 ounces) pitted ripe olives
drained and sliced
2 cups slivered almonds
5 cups (20 ounces) shredded cheddar cheese divided
2 cups mayonnaise
2 cups (16 ounces) sour cream
5 cups crushed potato chips

Combine the first 6 ingredients. Add 2 cups cheese. Mix mayonnaise and sour
cream; add to chicken mixture and toss. Spoon into two greased 13 x 9 inch x
2 inch baking dishes. If making ahead, cover and store in
refridgerator. When ready to bake, sprinkle with chips. Top with remaining cheese.
Bake uncovered at 350 degrees for 20 to 25 minutes or until hot.
Yield 24 servings. Potato Casserole ---
1 cup sour cream
1 can cream of mushroom soup
1/4 cup butter
1/2 cup green onions -- sliced
1 1/2 cups cheddar cheese -- shredded
3 pounds potatoes cooked -- peeled and cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs

Mix sour cream, soup, butter, green onions and 1 cup cheese in a greased deep 3-quart
casserole. Gently stir in potatoes, salt and pepper. Top with remaining cheese and the bread crumbs. Bake in a 350* oven for 1
hour, or until bubbling hot.

NOTES : You can put this together the day before and heat just before
your dinner Veggie Bake

1 (20 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen cut broccoli
1 (17 oz.) can cream-style corn
1 (17 oz.) can whole kernel corn
2 c. shredded Swiss cheese
1 can cream of celery soup
4 oz. can sliced mushrooms, drained
1 1/2 c. soft rye bread crumbs (2 sclices)
2 Tbsp. butter, melted

Cook cauliflower and broccoli according to package
directions; drain. Cut up the large pieces. Combine corn,
cheese and soup. Fold in cooked vegetables and mushrooms.
Turn mixture into a 13 x 9 x 2-inch baking dish. Toss bread
crumbs with melted butter; sprinkle on top of casserole. Bake
(uncovered) at 375 degrees for 30 to 35 minutes. Let stand 10 minutes
before serving. Makes 10 to 12 servings.

Steamed or boiled tender crisp fresh brocolli or caulifower can be used
in place of frozen. Scalloped Potatoes for a Crowd Plain & Simple

10 lb. potatoes
1 qt. whipping cream or half and half
4 cans chicken soup

Peel and slice potatoes in large casserole(s) or roaster.
Mix in cream and soup with potatoes. Bake at 350 degrees until done.
This recipe can be cut down to 1/4 or increased.
Serves 30-40Heavenly Mashed Potatoes


9 large baking potatoes
2 (3 oz.) or 1 (8 oz.) pkg.
cream cheese
1 c. sour cream
3 tsp. salt (or to taste)
pepper to taste
2 Tbsp. butter (more if
desired)

Peel, cook and mash potatoes. Add remaining ingredients
while mashing the potatoes. Pour into well buttered 9 x 12
inch baking dish. Cover and bake 30-35 min. in a 350 deg.
oven.

Serves 10 - 12, increase accordingly as required.

The original note on this recipe says that this dish can be
frozen ahead of time and baked a little longer.