This makes a somewhat large casserole to make sure that you have leftovers to put in the freezer for later. Lots of green beans to sneak in extra greens, but tatertos  to please a meat-and-potatoes fan. Best of all, it’s so easy to put together and so quick to bake, not to mention wonderful on a budget.

2 cans cream of mushroom soup, divided

2 cans green beans, drained

2 or three handfulls of tatertots, about 1 pound

1 to 1 1/2 cups shredded cheese, cheddar works best

1/2 cup chopped onions or 1 to 1 1/2 tsp garlic powder

salt and pepper to taste

1. In a bowl combine the greenbeans and one can of soup, mixing well. Add in salt and pepper to your taste. Layer on the bottom of the casserole and cover with 1/2 a cup of cheese.

2. In a bowl add a scant bit of water to the remaining soup to make it spreadable, but not too thin. Layer on top of the green bean layer and add the tater tots on top. Cover with remaining cheese and sprinkle with onions or onion powder.

3. Bake at 350F for about 30 to 45 minutes, or until tots are crispy and browned.

This is a favorite. So simple, cheap, but loaded with protein. I recommend using plenty of tomatos and black beans if you need this to stretch beyond 3 to 6 servings.

1 pound ground beef

1 large or 2 average cans chopped tomatoes ( with chilis if you want an extra kick )

1 can fat-free refried beans

shredded cheese to taste, whichever kind you like

1 can black beans

6 large tortillas

1 envelope taco seasoning

1. Brown the meat well in a skillet making sure to drain as much fat away as possible.

*Extra lean meat is best, but if you only can afford basic then that’s ok too. Just make sure it’s very well drained.*

2. In a large casserole dish place the refried beans, spreading them well along the bottom. Then add a layer of chopped tomatos.

3. Add the black beans to the drained meat, then add half the envelope of taco spice. Add just enough water to make a bit of a sauce in the pot. Mix well and let simmer for a few minutes.

4. Take the meat mixture and spoon it in to the middle of the tortillas and roll burritos, then place the burritos neatly in the casserole dish. In the skillet on low heat place the rest of the taco seasoning and enough water until you get the thickness you want to make a sauce.

5. Pour the sauce over burritos, top with cheese and bake at 325F for about 10 to 15 minutes. Any extra tomatos can be poured over the top if you like, as well as extra black beans.

Say THAT ten times fast!

2 c cooked peas,drained

2 tbsp butter

1/2 tsp onion salt

1 egg, beaten

1 c cottage cheese

1 tsp paprika

1/4 c sliced stuffed olives, optional

1) pour peas into 1 quart buttered casserole and dot top with butter. Sprinkle evenly with salts.

2) Fold the egg into the cottage cheese and our over peas. Sprinkle with paprika and arrange olives on top if using.

3) Bake at 350F about 20 minutes.

I remember having this after church. It was a favorite dishmake of Aunt Katie’s and we’d rush outside in the summer to eat it at the long tables. This one is easy to adjust for larger meals and goes wonderful good with some minted sugar water.

1 cup sour cream

1 cup cottage cheese

1/3 c chopped onion

1 clove of garlic, chopped

2 tsp worcestershire sauce

1tsp salt

pepper to tase

1 c cheddar cheese, shredded

1 cup noodles, cooked

12 oz corned beef, cubed

1/2 c buttered crumbs, fine milled

Mix sour cream, cottage cheese, onion, garlic, worchestershire sauce,salt, pepper and cheese together in large bowl; add noodles and corned beef then mix well. Pour in to a well buttered 2 1/2 quart casserole. Sprinkle withthe buttered cumbs and bake at 350 for 35 to 40 minutes.

2 cups hamburger

2 cups sliced raw potatos

2 cups chopped celery

1/2 cup diced onions

2 tsp salt

1/4 tsp pepper

1 cup diced green pepper

2 cups canned tomatos

1) Place potatos in bottom of greased casserole dish. Add celery, then hamburger onions and pepper. Sprinkle salt and pepper on each layer. Pour tomatos over mixture in dish and garnish with green pepper rings.

2) Bake at 350F for two hours.

8 pork chops, center cut
salt and pepper, to taste
2 tablespoons salad oil
1 1/2 cups long-grain rice
1 can mushrooms
1 can beef consomme
1 1/2 cans water, soup cans
1 green pepper, sliced
1 onion, sliced
1 tomato, sliced

1. Season meat, saute in oil until well browned.  Combine rice, mushrooms, consumme and water; place in a lightly greased casserole dish.

2. Arrange chops on top.  Place a slice of pepper, onion and tomato  on top of each chop.  Cover tightly.

3. Bake at 350 degrees for 1 hour and 30 minutes.

1 pound ground beef
1 large onion, chopped
1 pound bacon, cubed
2 cups catsup
1/2 cup brown sugar
2 tablespoons vinegar
2 teaspoons mustard
1 can kidney beans
1 can pork and beans
1 can butter beans

1. Saute ground beef, onion, and bacon separately. Mix ingredients all together in a large pan and bake at 350F for 1 hour. Serve.

4 cups cooked broccoli or cauliflower, drained

1/4 cup butter

1/3 cup flour

1 cup milk

3 ounces cheddar cheese, cubed

1/2 cup sour cream

2 cups cooked ham, diced

1 cup mushrooms, drained

1) Melt butter and stir in flour. slowly add milk and slow cook until thick.

2) Add the cheese and sour crea, cooking until cheese melts and sauce is smooth.

3) Add ham, mushrooms and cooked vegetables. Bake in casserole at 350F for 40 to 50 minutes.

1 Pound ground beef

1/2 Cup chopped onion

1/4 Cup chopped green pepper

2 Cloves garlic, minced

1 Can condensed cream of mushroom soup

1 Can condensed tomato soup

1 Cup water

1 Cup shredded cheese, mozzarella or bagged mix

4 Cups cooked spaghetti

Handfull of italian seasoned breadcrumbs

1) In a skillet under moderate heat brown the meat slowly. Drain the fat and leave behind about a teaspoon. Add onions and green pepper with the garlic and cook  in the fat until tender. Stir well to seperate the meat.

2) Add the soups, water, 1/2 cup cheese and spaghetti. pour into the casserole, about 2 quart size.

3) bake at 350F for 30 minutes then stir. Top with remaining cheese and sprinkle on the breadcrumbs. Bake 10 to 15 minutes more until cheese melts nicely.