My wife and I make lots of casseroles. I think it is a money and time saver since the casseroles we make last 3-4 days. We need more choices though. Do you have a casserole recipe you’d like to share?
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INGREDIENTS:
1 bucket tannerite
2 cups 9mm (shelled)
1 Sprinkle of gold leaf
1/2 Sprinkle of pre-64 quarters
1/4 Sprinkle of pre-64 dimes
4 whole .300 WinMag bullets
5 quarts of Ivermectin paste
2 cups of Pine Needle Tea (without the bird shit)
DIRECTIONS:
1. In a 50 cal. ammo can, mix all ingredients
2. Go get yourself some FREEDOM
Glock,
that sounds like a hillbilly diy spaghetti recipe, careful Luke, it’ll blow your ass off!
Peace, L.
ha! although bird shit may have beneficial protein components.
Look up Johnny Marzetti Casserole. There are many versions. Pick the version with the ingredients you like. I don’t have my recipe on-hand at the moment, but I adapt mine by using gluten free noodles & I also add chopped green olives.
This recipe freezes well. I make up 3 pans and will freeze them. When ready to eat, put in oven at 350 degrees uncovered (may need to cook longer if frozen).
This is my go-to when I need to give a meal to someone in need (like just had a baby or they’re sick or whatever). My extended family gets together once a week and we all bring food. This is one that I’ll bring often & it’s always a hit and gobbled up. (when cooking this for a big group or to give to others, I do not use GF noodles – most people who are not GF will not like the texture of those noodles)
I have others that I like to freeze up & have on hand, but don’t have the recipes handy right now. Maybe you can find versions of them online. One is chicken & rice with vegetables, the other is a chicken enchilada casserole – both freeze up well and can be cooked at 350 degrees for about 30 min when ready to eat.
That is a classic, Abigail. I’ve been enjoying a variation of that casserole for the better part of my life. Excellent suggestion.
Here’s a couple of good ones that I’ve made.
Crockpot recipes are good to look at too. Beef stew can last for a few days. Beef won’t be cheap right now, tho.
True,but cheaper cuts long cooked in pot seem to work out fine/your mileage may vary.
Yes, that’s one of the great things about crockpot cooking.
Look up Quinoa Pilaf recipes. Lots of variations. I make this & it makes up a huge batch. Chopping the veggies is what takes the longest, but will last me several days & it is SO good AND very healthy for you.
If you are not used to eating quinoa, it may take some getting used to. I did not like it the very first time I tried it. But now I love it and eat it all the time.
This can be a side dish or a meal on its on. Quinoa has some protein. You can also add some protein to it if you want more.
Discovered the hard way that I’m allergic to quinoa. Feels like I’m swallowing a painful rock after I eat some. Thankfully plenty of other grains.
Beef Stroganoff is another that you can make up a big batch and freeze. Look up options. Again, lots of variations.
You mentioned money saver. Meat is just not going to be cheap right now. Anything with beef or chicken is going to be pricey. But, at least you can eat on it for a few days. And you definitely want the protein, so don’t skimp out on that.
Yep, we make stroganoff often. Love it.
Try some brinner casseroles (breakfast/dinner). Get recipes for breakfast casseroles with ham or sausage, egg, cheese, vegetables and eat that for dinner. High protein and will last for a few days and you can freeze it as well.
Also, don’t eat breakfast if you can. Money saver, plus it extends your fast which will just keep you healthier. I don’t eat until noon at the earliest.
Breakfast hashbrown casserole
30 oz bag of shredded hash browns thawed on the counter for 4 hours
12-18 eggs scrambled
16-24 oz of your favorite cheese
1-1.5 lbs of cooked bacon or sausage or both
Combine all the ingredients in a large casserole dish, but save 20% of the cheese for topping. Bake at 375 for about 35-45 minutes until light brown and bubbly.
You can add green pepper, onion, salsa, etc. I usally just cut a big square of this and splash it with some hot sauce.I love making Sunday casseroles where I’ll have leftovers to eat through at least Tuesday.
I’ve got a similar which I make almost once a week. It’s not just for breakfast anymore. Works great if you have an abundance of potatoes and sweet potatoes from your garden (I still have a bunch in the ground and in boxes of hay in the cellar), and even better if you have your own layers.
Amish Breakfast Casserole
1 lb. bacon or sausage or ham or chorizo or ground burger or ground venison
1 onion
6 beaten eggs
3 cups grated potatoes
3 cup grated sweet potatoes
3 cups grated cheddar ( or other)
1.5 cups cottage cheese
chopped peppers to taste (I like HOT) or hot sauce
-Saute potatoes in butter/lard/non-seed oil for 10 mins.
-add all the rest and mix
– put in casserole dish and bake at @ 350 until bubbly and top browned
-let cool 10 mins
Makes great leftovers if reheated in air fryer to keep top crispy
I have limited kitchen appliances, and have found I can make pasta casseroles in my toaster oven without cooking the pasta first
just add some extra liquid, and bake until done
We don’t measure stuff around here.
Next time you make mac and cheese add in some garlic, onions and peppers (sweet or hot). Looks good and is quite tasty.
Do prime ribs count? How about Lasagne? Otherwise, their not in my houses repertoire.
Hmm, I haven’t made lasagne in a bit. Last time, I made about 10lbs worth. We choked on it until we threw the rest out.
1 package of fun dogs cut into bite sized pieces. Set aside. One box of macaroni and cheese prepare per instructions. Add microwaved fun dogs.
Enjoy!
Hahaha, you’re either a father/mother of 5 young’ins or a confirmed bachelor.
Pretty sure it’s female…
That’s cruel.
My mother used to make a Western Hospitality Casserole that was a huge favorite. You can find the recipe online.
Try quiches. They are so versatile.
Frozen pie crust, anything that goes with eggs, eggs, and bake it.
You get two pie crusts in their pans. I did a Cuban quiche: Split a can of black beans between the two crusts, added shredded cooked pork (Carnitas), added pico de gallo (chopped tomatoes, onions, chilis, cilantro, lime and salt), then poured some beaten eggs over it all and topped with grated cheese. And, of course, add seasonings that you like.
Deliscious and you can eat it with your hands.
Try Quiche with chicken, onions, mushrooms, and steamed broccoli.
Try it with crispy bacon, diced potatoes or french fries or tatertots, and more eggs.
Try it with left over roast, eggs (of course), cheese, then top it after cooking with fresh avocado and a dab of sour cream.
For all these variations, you can use left overs or stuff you just buy at the store. My local krogers regularly has semi-fresh pico de gallo on discount, so I never have to chop the real veggies up.
I use this pico de gallo as a base for many recipes. If you want to make Indian Saag Paneer (spinach with cheese), just get a couple of blocks of frozen spinach, some discount pico de gallo, some Mexican queso fresco, and some garam masala spice. Saute the spinach with the spices and the pico, and mix it with cubed queso when it is done, and serve with rice.
And don’t even get me started on what you can do with a Rotisserie Chicken!
The last couple of times I made chili, after it was ready I put it into baking dishes & poured cornbread batter on top of it. Bake according to the cornbread recipe & viola… cornbread & chili in one place.
Dont forget stuffed cabbage. It’s kinda like stuffed peppers with better farts.
I’ve never had a casserole and I don’t know anybody who has; I don’t think casseroles exist.
Well, he never claimed to be intelligent…true story.
In a pan heat ghee and minced garlic.
Stir in curry
Then add coconut milk.
Boil a bit.
Now ya got fresh curry dip!
Goes with fish, chicken, beef, rice, beans
Substitute raw A2 milk instead, just sayin…
Hey TBP crew,
I’ll just say this about that… http://www.allrecipes.com/ seek what you will, read a few recipes and be sure to look at the reviews, like here, the peanut gallery adds hugely, choose the one to your liking and tailor to your taste.
I’ll go hungry before I eat in a restaurant or eat processed food . I do not eat shit ! I had to learn to cook in the 80s, my young bride never learned/ taught.
Pro tip; scour thrift stores for old corning wear casserole dishes WITH lids, NOTHING sticks to them, 10 min soak with hot water and cleans up easily, much like a properly cared for cast iron skillet!
My fave, not really a casserole, couple of chicken thighs ( I cook with skin on, peel it off when served, I eat the skin of nothing other than some veggies/fruit), couple of gold or red potatoes, carrot, celery,no spices/seasonings, cook it covered till fully dead, season at the table. About the only way I care for foul, cooked to death, and the veggies permeate the meat, hence no need for spices and the veggies are slathered in the bird juice and oils, yum.
Bon appetite bitchez, L.
Mrs Ed and I do a fair amount of the aforementioned dishes, and in large quantities, but only eat off of them for a day or so. I either freeze or freeze dry the rest, and then she can thaw or rehydrate and eat homemade food while I’m at sea. (She doesn’t particularly care to cook, and if I didn’t freeze or freeze dry stuff, she’d be eating food from boxes when I’m gone)
Zero,what type/size of freeze dryer do you have,thinking of getting one but on larger size to help tribe also freeze dry,thanks for any info.
Not a casserole but cheap and good. Add potatoes, etc.
Did my turkey this way this year. I’ll never go back!
Tuna noodle casserole.
At my age, I ain’t askareda no mercury.
Don’t forget the dessert. Bread pudding is really just a bread and custard casserole, make it KY style.
Use your favorite bread pudding recipe and add some dark sweet cherries and a Bourbon hard sauce on top to finish.
http://www.food.com/recipe/bread-pudding-with-bourbon-sauce-46353