Does anybody have any casserole dishes or other cheap recipes willing to share?

I just feel like I am cooking the same things over and over again---spaghetti, alfredo (which I will never tire of, but...) goulash, etc. My problem is though, that my family is picky eaters and none of us like onions and my 5 year old won't eat corn so I have to make separate dishes of food for him with no corn, nobody likes cream of mushrooms and basically our staple foods have become chicken and pastas and potatoes because that's about all I can cook that everybody will eat (though my b/f will eat anything I cook lol).





Does anybody have anything along these lines to share a recipe or casserole dish? Yeah, that's why I am always cooking the same things because one person or the other won't like them lol.Does anybody have any casserole dishes or other cheap recipes willing to share?
Goat Head Soup





1 goat head cut into pieces (you can buy meat in pieces)


1/2 pound yellow yam cut into 2 inch pieces


2 green bananas


1/4 pound dasheen, cut in halves


2 carrots, sliced into 1/4 inch pieces


1/4 pound cocoa, cut in 2 inch pieces


1 medium potato cut into 1 inch pieces


11/2 cups white, corn, or other flour*, 1/4 tsp salt*, 2-3 tbsp water *


1 scallion, crushed


1 whole hot red or green pepper


1 branch of thyme


1 pack of chicken or cock noodles


1 tbsp butter


salt to taste





How to make Goat Head Soup:





1) Boil the goat head in water for 45 minutes.





2) Make dumplings by combining the * ingredients. Shape the dough into with your hands. Set aside.Does anybody have any casserole dishes or other cheap recipes willing to share?
check out Better Homes and Garden http://www.bhg.com or Betty Crocker http://www.bettycrocker.com
Taco salad. Then evryone gets a bowl and puts on their salad what they want.


Use chopped lettuce,tomatoes, cook meat chicken, hamburger or what you guys like,


Chilli beans or pinto beans,grated cheese,chopped tortillas or a few corn chips.


salsa on top or ranch dressing or both or none.


See evryone can have wht they want with one meal, and kids like to help get the stuff ready and make there own.
Baked Spaghetti Pie


Great way to use leftovers, and it really changes the flavor of the spaghetti!


Take the cold leftover spaghetti (about 4-5 servings worth) and mix it with one egg, some grated parmesan, and a handfull of mozzarella. Press into a pie pan.


Top with browned hamburger and marinara sauce (or cooked chicken and alfredo sauce!) and more mozzarella.


Bake at 350 for 1 hour, until crust is lightly browned and cheese is melted.





Most of my other casseroles use cream of mushroom...good luck!
just change the ways you cook each of all 3 favorites.for instance,make roast chicken,roasted potatoes,%26amp; macaroni/cheese one meal,then fried chicken %26amp; pasta shells stuffed with onionless potato salad.throw in tossed,green salads,hot rolls or cornbread,%26amp; fruit or ice-cream for dessert.
Puffed-Up Pizza Casserole





Makes 10 servings


Prep: 25 minutes


Bake: 30 minutes





Ingredients


1-1/2 pounds ground beef


1 15-ounce can tomato sauce


1 cup chopped onion


1 cup chopped green sweet pepper


1/2 cup water


1 1-1/2-ounce package dry spaghetti sauce mix


1 teaspoon dried oregano, crushed


1 clove garlic, minced


Several dashes bottled hot pepper sauce


1 cup milk


1/4 cup butter, melted


1 tablespoon cooking oil


2 eggs


1 cup all-purpose flour


8 ounces shredded mozzarella cheese (2 cups)


1/2 cup grated Parmesan cheese





Directions


1. In a 12-inch skillet, cook ground beef until brown. Drain off the fat.


2. Stir in tomato sauce, onion, green pepper, water, spaghetti sauce mix, oregano, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.


3. Meanwhile, in a small bowl, beat milk, eggs, butter, and cooking oil with an electric mixer on medium speed for 1 minute. Add the flour and beat for 2 minutes more.


4. Turn meat mixture into a 13x9x2-inch baking pan; sprinkle with the mozzarella. Top with the flour mixture. Sprinkle with the Parmesan cheese. Bake in a 400 degree F oven about 30 minutes or until puffed and golden.


5. Let stand for 10 minutes before serving. Makes 10 servings.
My kids love this recipe for chicken divan even though it has broccoli in it.


You will need:3-4 chicken breast,1-16oz. pkg.frozen or fresh broccoli,1-can cream of chicken soup,1/8c.evaporated milk,1-tsp.lemon juice,1/2c.shredded sharp cheddar,and 3/8c. mayo.


Boil or Bake chicken until done.Chop or shred chicken and put in casserole or 13x9 pan.Cook broccoli according to directions and chop or leave in big chunks.Now top the chicken with the broccoli.In a large bowl mix together all other ingredients and pour on top of broccoli.Now sprinkle top with fresh or store bought bread crumbs.Bake @350 for 30-35min or until golden brown and bubbly.





We usally chop the chicken and broccoli in the food processor.And eat it the casserole with mashed potatoes or by itself.
How about a nice enchilada casserole. You don't have to use onions or corn. You need the following: mild enchilada sauce, cheese(jack,cheddar or a combination) Tortillas(corn or flour will work) Chicken if you like, black olives sliced, garnish with fresh cilantro. This is super easy to make, First boil a few chicken breasts until cooked, let the meat slightly cool and then break up by hand. Take a casserole dish and add a thin layer of sauce followed by a layer of tortillas add chicken and cheese and olives in layers, more sauce, another layer of tortillas, more sauce, sprinkle more cheese on top, bake at 350 until it looks done, about 15 minutes. add a little chopped up cilantro and you got it. Ole!
i am having the same problem...i take fettuccine...boil it till tender...then alfredo sauce to which i add baby shrimp(really cheap and fresh at walmart ask for the 250-350 at the fish counter) mix that with small broccoli from the bag and add a can of mushrooms to the mix and enjoy,by the way to make the alfredo sauce thinner..use milk...also chili dogs are always on the menu at my house...have a good dinner!!! also you may want to watch 30 minute meals on the food network...racheal ray rocks!!!
This is a recipe that my husband and I have fallen in love with. It's easy and good. It comes from the magazine Taste of Home. It's not only easy but quick too. I usually half this recipe and make only one casserole at a time. Oh, my husband doesn't like onions either, so I just leave them out and it's still really tasty!





INGREDIENTS








2 pounds ground beef





1 large onion, chopped





2 jars (28 ounces each) spaghetti sauce





1 package (16 ounces) spiral pasta, cooked and drained





4 cups (16 ounces) shredded mozzarella cheese





8 ounces sliced pepperoni

















SERVINGS 16-20





CATEGORY Main Dish





METHOD Freezer





PREP 20 min.





COOK 25 min.





TOTAL 45 min.

















DIRECTIONS











In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13-in. x 9-in. x 2-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350掳 for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350掳 for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).
www.foodnetwork.com and www.cookinglight.com have a lot of great and easy recipes.
TUNA NOODLE CASSEROLE


1 medium onion, finely chopped


4 1/2 tablespoons unsalted butter


10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)


2 teaspoons soy sauce


1/4 cup Sherry


1/4 cup all-purpose flour


2 cups low-sodium chicken broth


1 cup whole milk


2 teaspoons fresh lemon juice


1/4 teaspoon salt


1 (6-oz) can tuna in olive oil, drained


6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)


1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)


4 oz coarsely grated Cheddar (1 cup)


1 tablespoon vegetable oil





Put oven rack in middle position and preheat oven to 375掳F. Butter a shallow 2-quart baking dish.





Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then saut茅, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to saut茅 mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.





Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.





Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.





Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.





Makes 4 to 6 servings.





SPINACH-CHEDDAR CASSEROLE


4 eggs


3/4 teaspoon salt


1/2 teaspoon pepper


1 10-ounce package frozen chopped spinach, thawed, squeezed dry


1 16-ounce container cottage cheese


1 bunch green onions, chopped


1 cup packed grated sharp cheddar cheese


1/4 cup all purpose flour


3 tablespoons chopped fresh dill or 1 tablespoon dillweed





Preheat oven to 350掳F. Butter 8x8x2-inch glass baking dish. Beat eggs, salt and pepper to blend in large bowl. Mix in spinach. Add remaining ingredients and stir until well blended. Transfer mixture to prepared dish.





Bake casserole until center is firm and top is golden, about 45 minutes.





8 to 10 side-dish Servings.


Bon App茅tit
tune cassarole yummy
I'm famous for this one!





Creamy Chicken Casserole





8 oz. egg noodles, cooked


1 (10 oz.) container cream of mushroom soup


1 (8 oz.) container Ranch flavored cream cheese


2/3 cup milk


2 cups cooked chicken, cut into chunks


1陆 cups fresh broccoli


6 baby carrots, chopped


1 (8 oz.) package shredded mozzarella cheese


1 (4 oz.) package shredded cheddar cheese


陆 cup dry stuffing mix


3 to 4 Tablespoons butter, softened








Mix together soup, cream cheese, and milk in a large bowl. Stir in pasta, chicken, broccoli, and carrots. Pour half of mixture into greased 9x13 inch pan.


Combine cheeses. Sprinkle half of cheese over casserole. Spoon remaining chicken mixture over cheeses.


Combine remaining cheese with stuffing mix. Sprinkle over casserole. Dot with butter.


Bake casserole at 400潞 for 30 minutes until lightly browned.