If the economy has you watching your food budget a little more closely these days, casseroles are a good solution. Casseroles economically allow you to feed your family several ingredients for less money. They are often healthy, easy, quick and always tasty. Try these casseroles soon: Chinese-Style Tuna Casserole, which can also be made with canned chicken, and Biscuit Topped Vegetable Beef Casserole. Serve your casserole with a salad, steamed broccoli or other vegetable for a complete meal.
CHINESE STYLE TUNA CASSEROLE
I've had this recipe for many years. Don't know where I got it.
1 can (6 1/2-oz) chunk-style, drained, flaked
1 can cream of mushroom soup, undiluted
1/4 cup water
1 pkg (10-oz) frozen peas
1 can (3-oz) chow mein noodles
1 tomato, diced
1/2 cup chopped celery
1/4 cup sliced green onion
1/4 cup salted cashews for garnish
Preheat oven to 375 degrees.
Empty tuna fish into a mixing bowl. Blend soup and water together and add to the tuna. Add the peas, 1 cup of the chow mein noodles, tomato, celery, and green onion. Toss lightly to mix well. Pour mixture into a buttered 1 1/2-quart casserole dish and pour remaining noodles over the top. Bake at 375 degrees for 25 to 30 minutes or until heated through. Garnish with the cashews.
Yield: 4 servings.
NOTE: You may substitute canned chicken for the tuna,if you prefer.
BISCUIT TOPPED VEGETABLE BEEF CASSEROLE
1 cup chopped onions
2 tbsp vegetable oil
1 lb ground beef
1/8 tsp pepper
1 1/2 cup tomato juice
3 stalks celery, chopped
2 carrots, diced
1/2 cup ketchup
1/4 cup flour
1 tsp salt
1 can of refrigerated biscuits
Preheat oven to 375 degrees. Lightly grease a 2-quart casserole dish and set it aside.
Heat the oil in a large skillet; add the onions, ground beef, salt and pepper. Saute until the beef is browned and onion is tender. Drain excess fat from the skillet. Add the tomato juice, celery, carrots, ketchup, and flour. Cook, stirring, until the mixture thickens. Pour mixture into a lightly greased 2-quart casserole dish. Place the biscuits over the top of the mixture. Bake at 375 degrees for 20 to 25 minutes.
Enjoy!
CHINESE STYLE TUNA CASSEROLE
I've had this recipe for many years. Don't know where I got it.
1 can (6 1/2-oz) chunk-style, drained, flaked
1 can cream of mushroom soup, undiluted
1/4 cup water
1 pkg (10-oz) frozen peas
1 can (3-oz) chow mein noodles
1 tomato, diced
1/2 cup chopped celery
1/4 cup sliced green onion
1/4 cup salted cashews for garnish
Preheat oven to 375 degrees.
Empty tuna fish into a mixing bowl. Blend soup and water together and add to the tuna. Add the peas, 1 cup of the chow mein noodles, tomato, celery, and green onion. Toss lightly to mix well. Pour mixture into a buttered 1 1/2-quart casserole dish and pour remaining noodles over the top. Bake at 375 degrees for 25 to 30 minutes or until heated through. Garnish with the cashews.
Yield: 4 servings.
NOTE: You may substitute canned chicken for the tuna,if you prefer.
BISCUIT TOPPED VEGETABLE BEEF CASSEROLE
1 cup chopped onions
2 tbsp vegetable oil
1 lb ground beef
1/8 tsp pepper
1 1/2 cup tomato juice
3 stalks celery, chopped
2 carrots, diced
1/2 cup ketchup
1/4 cup flour
1 tsp salt
1 can of refrigerated biscuits
Preheat oven to 375 degrees. Lightly grease a 2-quart casserole dish and set it aside.
Heat the oil in a large skillet; add the onions, ground beef, salt and pepper. Saute until the beef is browned and onion is tender. Drain excess fat from the skillet. Add the tomato juice, celery, carrots, ketchup, and flour. Cook, stirring, until the mixture thickens. Pour mixture into a lightly greased 2-quart casserole dish. Place the biscuits over the top of the mixture. Bake at 375 degrees for 20 to 25 minutes.
Enjoy!
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