I have been digging out some quick and easy old-fashioned casseroles from some old cookbooks for a reason, to save money. I walk past the meat counter and just about choke looking at the cost per pound of hamburger, pork, chicken, and beef. The prices continue to go up and I have no way to raise animals on my property. Plus, I personally could not kill them. It’s who I am. I guess my husband and I will become vegetarians. I will use my canned meats and freeze-dried meats I have in storage until the prices come back down.
If they don’t come down in price, I will grow more vegetables and buy more canned vegetables.
Old Fashioned Casseroles
Stacie’s Manicotti or Large Pasta Shells Casserole
- Boil the pasta of choice manicotti or the very large pasta shells, drain and set aside
- Combine the following ingredients and stuff the pasta above:
- 4 cups grated cheese mix parmesan, mozzarella and romano combination
- 1 egg
- 1 tub of Ricotta cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons parsley
- 1 large jar spaghetti sauce use after the noodles are stuffed
- Preheat the oven to 350 degrees, grease a 9-inch by 13-inch pan. Pour half of the spaghetti sauce in the pan, place the stuffed noodles in the pan and cover with the remainder of the sauce. Cover with foil and bake for 30-40 minutes. Sprinkle a little Mozzarella cheese on top of the casserole after baking
This is truly a casserole that will never have leftovers. People love it.
This is my favorite pan for casseroles: Norpro Stainless Steel 16 Inch Roast Lasagna Pan
Chicken and Broccoli Casserole
- 3 packages of frozen broccoli cooked and drained
- 5-6 cooked and diced chicken breasts or 3 cans of chicken 12.5 ounces each drained
- 2 cans cream of chicken soup
- 1 cup mayonnaise or Miracle Whip
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 2 cups grated cheese
- 1-1/2 cups crushed frosted flakes or corn flakes sprinkle on casserole before baking
- Preheat oven to 350 degrees and grease a 9-inch by 13-inch pan. Place the broccoli in the pan, cover with the chicken. Combine the chicken soup, mayonnaise, lemon juice, curry powder and cheese in a bowl. Scoop the mixture over the chicken and cover with frosted flakes. Do not cover. Bake for 30-40 minutes.
This is my husband's favorite dinner. My daughter, Heidi will send a picture of this casserole if she is making it. She knows her Dad very well!
- 1 pound raw hamburger
- 1/2 cup grated potatoes
- 1/2 cup grated carrots
- 1 onion chopped
- 1 can Golden Mushroom Soup pour over meatballs before baking
- Preheat the oven to 350 degrees. Grease a 9-inch by 9-inch pan. Combine the hamburger, potatoes, carrots, and onion. Form into 12 meatballs and place in pan. Cover with soup. Bake for one hour covered with foil.
This recipe goes back to my husband's college days. We had hamburger, hamburger and more hamburger for every dinner. Now hamburger is so expensive! How things have changed!
I love stainless steel pans: Norpro 8-Inch Stainless Steel Cake Pan
I hope you enjoy cooking from scratch as much as I do! Please share some of your old-fashioned casseroles with me. blessings to you, Linda
Chicken and Broccoli: AdobeStock_99614932 by Ruslan Mitin
Meatball Casserole: AdobeStock_80529646 by Fabio Balbi