Economical, Quick, and Easy Beef and Noodle Casserole That's favorable For Diabetics, Too

This is a perfect formula for today's busy cooks. It is quick, simple, and economical. You can even make it ahead, refrigerate, and pop it in the oven when you get home from work, the game, kids practice, music lessons, dance lessons, etc. You can put a unblemished meal on the table for your family in barely more time than fast food. And with the meat and dairy products in this dish, it allows diabetics to enjoy noodles.

Beef And Noodle Casserole

Meat Casseroles

1 package (8 oz) no-yolk noodles

2 lbs lean ground beef

1 can (8 oz) tomato sauce

2 tbsp flour

2 cups low-fat bungalow cheese

1 cup sour cream

1/2 cup chopped onion

1/3 cup chopped green bell pepper

1 tsp garlic salt

1/4 tsp oregano

1/2 tsp basil

1/2 cup low-fat Mozzarella cheese, shredded

Preheat oven to 350 degrees.

Cook noodles according to package directions. Remove from heat and drain in a colander. Spray a large skillet with non-stick cooking spray; add meat and cook until browned. Drain meat in a large colander and rinse with hot water to Remove any fat. Return meat to skillet and stir in the tomato sauce and flour. Simmer for ten minutes. In a bowl, integrate bungalow cheese, sour cream, onion, bell pepper and spices. Spray an oblong casserole dish with non-stick vegetable spray. Put half of the noodles in the lowest of the casserole dish. Spread the bungalow cheese mixture over the noodles. Top the bungalow cheese mixture with the remaining noodles. Cover with the meat mixture. Bake for 30 minutes. Remove from oven and sprinkle shredded cheese over the top. Let set at least 10 minutes before serving.

Enjoy!

Economical, Quick, and Easy Beef and Noodle Casserole That's favorable For Diabetics, Too

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Two Diabetic Friendly Comfort Food Recipes - Economical and Tasty Chicken Casseroles

If you are looking for a little "comfort food", a new recipe for your dinner table, or an economical meal, here are a couple of recipes for you! These casserole recipes will remind you of those delicious hot meals from grandma's or mom's oven.

For most of us, that is "comfort" enough. Colorful Chicken Rice Casserole is a type of Tex-Mex food which means a great blending of flavors. Chicken and Ham Casserole also makes use of rice and blends the flavors of two meats. Both will no doubt be big hits with your family.

COLORFUL CHICKEN RICE CASSEROLE

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup small-curd cottage cheese
1 pkg (3 oz) low-fat cream cheese, cubed
3 cups cubed cooked chicken
3 cups cooked brown rice
1 1/2 cups (6 oz) shredded Monterey Jack cheese
1 can (4 oz) chopped green chilies
1 can (2 1/4 oz) sliced ripe olives, drained
1/8 tsp garlic powder
1/2 to 3/4 cup crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped

In a blender or food processor, combine the soup, sour cream, cottage cheese, and cream cheese; cover and process until smooth. Transfer to a large mixing bowl. Stir in the chicken, rice, cheese, chilies, olives, and garlic salt. Spray a 2-quart baking dish with nonstick cooking spray. Transfer mixture into prepared dish. Bake, uncovered, for 25 to 30 minutes, or until bubbly, at 350 degrees. Remove from oven and just before serving, sprinkle top with corn chips, lettuce and tomatoes in that order.

Yield 6 to 8 servings.

Note: I adapted the above recipe from one I found in an old Taste of Home's Quick Cooking magazine.

CHICKEN AND HAM CASSEROLE

1 pkg (6 oz) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10 3/4 oz) low-sodium cream of chicken soup, undiluted
1 can (12 oz) evaporated skim milk
1 cup shredded Colby or Cheddar cheese
1/8 tsp pepper
1/4 cup grated Parmesan cheese

Cook rice mix according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, cheese, and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.

Serves 6

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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Old Fashion Casseroles Are Economical, Nutritious

Most of us are seeing for ways to stretch our food dollars without cutting back on nutrition and taste. Casseroles are the perfect solution. They commonly use lesser expensive meats, integrate ingredients into some very tasty combination's and they are easy for the busy cook to assemble. Here are a integrate of recipes for some casseroles from my vintage formula collection. I think you and your house will enjoy them. Phil's Mexacali Casserole combines ground beef and noodles. Hamburger-Onion Hash combines ground beef with rice.

Phil'S Mexacali Casserole

Meat Casseroles

This formula is from an old Southern Indiana Fire division cookbook.

1 lb ground beef
3/4 cup chopped green peppers and jalapeño peppers* mixed
3/4 cup chopped onion
1 1/2 tsp salt
1 can (17 oz) cream-style corn
1 can (16 oz) tomato sauce
1 can (4 oz) mushroom pieces
1 cup shredded cheddar cheese
1 tsp chili powder
8 oz pkg noodles, cooked agreeing to pkg directions and drained

Preheat oven to 350 degrees.

Brown the ground beef in a large skillet with the peppers and onion. When beef is browned, drain the fat. Stir in the remaining ingredients; mix together well. Turn into a buttered 2 1/2-quart casserole dish. Cover and bake for 45 minutes at 350 degrees.

*When working with jalapeño peppers, it is a good idea to wear gloves. Do not touch hands to eyes when handling hot peppers. Take off the seeds unless you want your dish to be verily hot. The heat is mostly in the seeds.

Hamburger-Onion Hash

1 lb lean ground beef
2 medium or 1 large yellow onions, sliced
1 medium white onion, sliced
1 can (16-oz) diced tomatoes
1 to 2 tsps chili powder, agreeing to taste
1/2 cup uncooked quarterly rice
1 large green bell pepper, chopped
1 1/2 tsp salt
1/8 tsp pepper

Preheat oven to 350 degrees.

In a large skillet, cook meat, onions, and bell pepper until meat is browned. Drain off excess fat. Stir in the tomatoes, rice, chili powder, salt and pepper. Pour blend into an ungreased 2-quart casserole dish. Cover and bake for 45 minutes to 1 hour until cooked through and rice is tender.

Enjoy!

Old Fashion Casseroles Are Economical, Nutritious

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Economical Meal of Turkey & Rice Casserole and Make Ahead Frozen Salad

If you are trying to cut back on spending and are trying to feed your family for less, casseroles are one of the best ways to go. They are almost always inexpensive and combine several of the food groups into one dish. This Turkey-Rice Casserole is a perfect example. You have meat in the turkey (or chicken which works just as well), grain in the rice, a vegetable in the broccoli, and dairy in the cheese. For a combination salad and dessert, serve Make Way Ahead Frozen Salad. This will combine cream cheese and several fruits to add more dairy and fruit to your mix. Since it must be made ahead and will keep frozen for a long time, this makes a quick and convenient meal. The casserole is quick to assemble and bake and the frozen salad can just be pulled from the freezer. This is a very friendly busy family meal.

TURKEY-RICE CASSEROLE
This recipe is from an old Southern Indiana Electric Co-op Newsletter.

Meat Casseroles

2 cans cream of mushroom soup
1 can evaporated milk
2 cups diced or shredded turkey (or chicken would be fine)
1 cup processed, pasteurized cheese, cubed
2 cups frozen broccoli
4 cups cooked rice (any style)
Season to taste with the following spices:
salt
pepper
garlic powder
onion powder or dried onion flakes

Preheat oven to 350 degrees. In a medium saucepan, heat soups, milk, turkey, cheese, and broccoli. Stir often. Add seasonings. Butter a baking dish and spoon rice into the prepared dish. Pour the sauce over the rice and gently mix together. Bake 20 minutes or until bubbly.

MAKE WAY AHEAD FROZEN SALAD
This salad recipe is from an old rural farm newsletter. It is a perfect "make ahead" salad for holidays and other busy times as it requires freezing and can be kept for weeks in the freezer. That makes it a great dish to keep in the freezer to pull out when a dish is needed unexpectedly.

2 (8 oz. each) pkgs cream cheese
1 cup sugar
Mix together well.

In another bowl, mix together the following ingredients:
1 cup drained crushed pineapple
1 cup maraschino cherries
1 cup chopped pecans
1 cup drained fruit cocktail
1 cup miniature marshmallows
Mix well. Add to the first mixture. Fold in one large container frozen whipped topping, thawed. Pour into a large freezer-safe dish, cover tightly and freeze. Set out of freezer a few minutes before serving. Keeps a long time in the freezer.

Yield: 12-14 servings

Enjoy!

Economical Meal of Turkey & Rice Casserole and Make Ahead Frozen Salad

For more vintage recipes visit http://grandmasvintagerecipes.blogspot.com

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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Quick, Easy, Economical Cornbread Beef Casserole For a Hearty Family Meal

With unemployment numbers continuing to rise and our economy continuing to falter, many of us are looking for ways to cut expenses. If you are looking for ways to cut back on your grocery budget, casseroles are one of the best ways to do so. This Cornbread Beef Casserole is a good example of an entree that is quick and easy to make and it is also economical. But you aren't giving up taste or feeding your family an unhealthy meal. In this one dish you have meat, vegetables, cheese, and the cornbread. Add a quick salad, steamed broccoli or some corn and you have a meal your family will love.

CORNBREAD BEEF CASSEROLE

Meat Casseroles

1 lb ground beef
1 garlic clove, crushed
2 tbsp chili powder
1 can (16-oz) pinto beans
1/4 cup chopped onion
2 cans (8-oz) tomato sauce
1 cup shredded cheddar cheese
1 pouch Mexican cornbread mix

Preheat oven to 400 degrees. Spray a 12 X 8-inch baking dish with nonstick cooking spray.

In a 10 or 12-inch skillet crumble and cook the ground beef with the crushed garlic and onion until the meat is browned; drain off excess fat. Stir the chili powder and the tomato sauce into the meat mixture. Spoon the meat mixture into the prepared baking dish. Sprinkle the cheese evenly over the meat mixture. Spoon the pinto beans over the cheese. Prepare the cornbread mix according to the package directions and pour the batter over the beans. Bake at 400 degrees approximately 25 minutes or until the cornbread is browned.

Variations:

If you don't want the extra spice of Mexican cornbread, use a yellow or white cornbread mix pouch. For a bit of a sweet taste, use Jiffy Cornbread mix.

If you like more heat, use pepper jack cheese instead of cheddar.

If you don't like to use red meat, substitute lean ground chicken or turkey for the ground beef. You will need to add a tablespoon of canola oil to the skillet before browning the meat.

Enjoy!

Quick, Easy, Economical Cornbread Beef Casserole For a Hearty Family Meal

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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Tasty Old Fashion, Economical Casserole Recipes

Wintertime is a great time for casseroles. It is a perfect time to use the oven as it can spread warmth throughout the house. The warmth, the delicious aroma wafting through the house, and you with your feet up while your meal cooks without your assistance! And one of the best things about casseroles is that they are economical. Here are two very different casserole recipes to add to your recipe box. This Spanish Rice Casserole is made with bulk sausage and rice. The Chinese Noodle Hamburger Casserole uses Chinese noodles and ground beef, as the name implies.

SPANISH RICE CASSEROLE

Meat Casseroles

1 lb bulk sausage
1 1/2 cups uncooked rice
1 onion, chopped
2 beef bouillon cubes
2 cups boiling water
1 can tomatoes
3 tsp chili powder
1/2 tsp garlic powder
5 slices bacon, cut-up

Preheat oven to 350 degrees.

Cook sausage until brown; crumble and drain. Combine rice and onion; brown lightly in reserved drippings. Dissolve bouillon in boiling water. Combine sausage, rice mixture, bouillon, tomatoes, chili powder and garlic powder; mix well.

Spoon mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes. Place bacon over the rice and bake another 35 minutes.

CHINESE NOODLE HAMBURGER CASSEROLE

1/4 cup butter
1 lb extra lean hamburger
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Chinese noodles

Brown meat, onions, celery and bell pepper in a skillet in the butter. Add the soups and simmer for 30 minutes. Add Chinese noodles and mix well. Pour into a lightly buttered casserole dish and bake at 350 degrees for 30 minutes.

Enjoy!

Tasty Old Fashion, Economical Casserole Recipes

For more of my old fashion recipe collection visit my blog at http://grandmasvintagerecipes.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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Two Diabetic Friendly Comfort Food Recipes - Economical and Tasty Chicken Casseroles

If you are looking for a little "comfort food", a new recipe for your dinner table, or an economical meal, here are a couple of recipes for you! These casserole recipes will remind you of those delicious hot meals from grandma's or mom's oven.

For most of us, that is "comfort" enough. Colorful Chicken Rice Casserole is a type of Tex-Mex food which means a great blending of flavors. Chicken and Ham Casserole also makes use of rice and blends the flavors of two meats. Both will no doubt be big hits with your family.

Meat Casseroles

COLORFUL CHICKEN RICE CASSEROLE

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup small-curd cottage cheese
1 pkg (3 oz) low-fat cream cheese, cubed
3 cups cubed cooked chicken
3 cups cooked brown rice
1 1/2 cups (6 oz) shredded Monterey Jack cheese
1 can (4 oz) chopped green chilies
1 can (2 1/4 oz) sliced ripe olives, drained
1/8 tsp garlic powder
1/2 to 3/4 cup crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped

In a blender or food processor, combine the soup, sour cream, cottage cheese, and cream cheese; cover and process until smooth. Transfer to a large mixing bowl. Stir in the chicken, rice, cheese, chilies, olives, and garlic salt. Spray a 2-quart baking dish with nonstick cooking spray. Transfer mixture into prepared dish. Bake, uncovered, for 25 to 30 minutes, or until bubbly, at 350 degrees. Remove from oven and just before serving, sprinkle top with corn chips, lettuce and tomatoes in that order.

Yield 6 to 8 servings.

Note: I adapted the above recipe from one I found in an old Taste of Home's Quick Cooking magazine.

CHICKEN AND HAM CASSEROLE

1 pkg (6 oz) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10 3/4 oz) low-sodium cream of chicken soup, undiluted
1 can (12 oz) evaporated skim milk
1 cup shredded Colby or Cheddar cheese
1/8 tsp pepper
1/4 cup grated Parmesan cheese

Cook rice mix according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, cheese, and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.

Serves 6

Enjoy!

Two Diabetic Friendly Comfort Food Recipes - Economical and Tasty Chicken Casseroles

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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Tasty Old Fashion, Economical Casserole Recipes

Wintertime is a great time for casseroles. It is a perfect time to use the oven as it can spread warmth throughout the house. The warmth, the delicious aroma wafting through the house, and you with your feet up while your meal cooks without your assistance! And one of the best things about casseroles is that they are economical. Here are two very different casserole recipes to add to your recipe box. This Spanish Rice Casserole is made with bulk sausage and rice. The Chinese Noodle Hamburger Casserole uses Chinese noodles and ground beef, as the name implies.

SPANISH RICE CASSEROLE

1 lb bulk sausage
1 1/2 cups uncooked rice
1 onion, chopped
2 beef bouillon cubes
2 cups boiling water
1 can tomatoes
3 tsp chili powder
1/2 tsp garlic powder
5 slices bacon, cut-up

Preheat oven to 350 degrees.

Cook sausage until brown; crumble and drain. Combine rice and onion; brown lightly in reserved drippings. Dissolve bouillon in boiling water. Combine sausage, rice mixture, bouillon, tomatoes, chili powder and garlic powder; mix well.

Spoon mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes. Place bacon over the rice and bake another 35 minutes.

CHINESE NOODLE HAMBURGER CASSEROLE

1/4 cup butter
1 lb extra lean hamburger
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Chinese noodles

Brown meat, onions, celery and bell pepper in a skillet in the butter. Add the soups and simmer for 30 minutes. Add Chinese noodles and mix well. Pour into a lightly buttered casserole dish and bake at 350 degrees for 30 minutes.

Enjoy!

For more of my old fashion recipe collection visit my blog at http://grandmasvintagerecipes.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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Economical, Quick, and Easy Beef and Noodle Casserole That's Suitable For Diabetics, Too

This is a perfect recipe for today's busy cooks. It is quick, simple, and economical. You can even make it ahead, refrigerate, and pop it in the oven when you get home from work, the game, kids practice, music lessons, dance lessons, etc. You can put a complete meal on the table for your family in barely more time than fast food. And with the meat and dairy products in this dish, it allows diabetics to enjoy noodles.

BEEF AND NOODLE CASSEROLE

1 package (8 oz) no-yolk noodles

2 lbs lean ground beef

1 can (8 oz) tomato sauce

2 tbsp flour

2 cups low-fat cottage cheese

1 cup sour cream

1/2 cup chopped onion

1/3 cup chopped green bell pepper

1 tsp garlic salt

1/4 tsp oregano

1/2 tsp basil

1/2 cup low-fat Mozzarella cheese, shredded

Preheat oven to 350 degrees.

Cook noodles according to package directions. Remove from heat and drain in a colander. Spray a large skillet with non-stick cooking spray; add meat and cook until browned. Drain meat in a large colander and rinse with hot water to remove any fat. Return meat to skillet and stir in the tomato sauce and flour. Simmer for ten minutes. In a bowl, combine cottage cheese, sour cream, onion, bell pepper and spices. Spray an oblong casserole dish with non-stick vegetable spray. Put half of the noodles in the bottom of the casserole dish. Spread the cottage cheese mixture over the noodles. Top the cottage cheese mixture with the remaining noodles. Cover with the meat mixture. Bake for 30 minutes. Remove from oven and sprinkle shredded cheese over the top. Let set at least 10 minutes before serving.

Enjoy!

For more of Linda's recipes and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com She also shares vintage recipes at http://www.grandmasvintagerecipes.blogspot.com

Tags : all clad copper core 10 fry pan

Old Fashion Casseroles Are Economical, Nutritious

Most of us are looking for ways to stretch our food dollars without cutting back on nutrition and taste. Casseroles are the perfect solution. They usually use lesser expensive meats, combine ingredients into some very tasty combination's and they are easy for the busy cook to assemble. Here are a couple of recipes for some casseroles from my vintage recipe collection. I think you and your family will enjoy them. Phil's Mexacali Casserole combines ground beef and noodles. Hamburger-Onion Hash combines ground beef with rice.

PHIL'S MEXACALI CASSEROLE

Meat Casseroles

This recipe is from an old Southern Indiana Fire Department cookbook.

1 lb ground beef
3/4 cup chopped green peppers and jalapeño peppers* mixed
3/4 cup chopped onion
1 1/2 tsp salt
1 can (17 oz) cream-style corn
1 can (16 oz) tomato sauce
1 can (4 oz) mushroom pieces
1 cup shredded cheddar cheese
1 tsp chili powder
8 oz pkg noodles, cooked according to pkg directions and drained

Preheat oven to 350 degrees.

Brown the ground beef in a large skillet with the peppers and onion. When beef is browned, drain the fat. Stir in the remaining ingredients; mix together well. Turn into a buttered 2 1/2-quart casserole dish. Cover and bake for 45 minutes at 350 degrees.

*When working with jalapeño peppers, it is a good idea to wear gloves. Do not touch hands to eyes when handling hot peppers. Remove the seeds unless you want your dish to be really hot. The heat is mostly in the seeds.

HAMBURGER-ONION HASH

1 lb lean ground beef
2 medium or 1 large yellow onions, sliced
1 medium white onion, sliced
1 can (16-oz) diced tomatoes
1 to 2 tsps chili powder, according to taste
1/2 cup uncooked regular rice
1 large green bell pepper, chopped
1 1/2 tsp salt
1/8 tsp pepper

Preheat oven to 350 degrees.

In a large skillet, cook meat, onions, and bell pepper until meat is browned. Drain off excess fat. Stir in the tomatoes, rice, chili powder, salt and pepper. Pour mixture into an ungreased 2-quart casserole dish. Cover and bake for 45 minutes to 1 hour until cooked through and rice is tender.

Enjoy!

Old Fashion Casseroles Are Economical, Nutritious

For more of Linda's vintage recipes visit http://grandmasvintagerecipes.blogspot.com

For more of her recipes and diabetic information, go to http://diabeticenjoyingfood.squarespace.com

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