Thanksgiving 2012 - Part IV (Green Bean Casserole)

It was never really a common dish at my family Thanksgiving dinners, but I know a LOT of people make green bean casserole only on that day. We did have it once in a while, but most often we substituted candied yams or home made mashed potatoes instead. But, those are other entries. This one is to share the simple recipe and my family recipe for green bean casserole. Simple one first.

Ingredients

• 1 - 10 3/4 oz can cream of mushroom soup
• 1/2 cup milk
• Dash ground black pepper
• 3 - 14.5 oz cans French style green beans, drained
• 1 1/4 cup shredded cheese 
• 1 1/3 cups French fried onions

Directions

1. Mix soup, milk, pepper, beans, cheese and half of the onions in a 2 qt casserole dish.
2. Bake at 350 F for 20-25 minutes (when it is bubbling slightly). 
3. Stir and cover with the remaining fried onions.
4. Bake for 5 minutes.

Okay, that is an easy recipe to make that tastes pretty good. But my grandmother made this casserole too, and made me learn it.

Ingredients

• 2 TBSP butter
• 2 TBSP flour
• 1 small onion (diced)
• 1 cup sour cream
• 4 cups cooked green beans
• 2 cups shredded cheese
• 1/2 cup smashed Ritz crackers
• 1 TBSP melted butter

Directions

1. Preheat oven to 350 F (175 C).
2. Melt 2 tablespoons butter in a large skillet over medium, stir in flour, and heat for 1 minute.
3. Mix in the onion, sour cream, green beans, and shredded cheese. Stir to evenly coat.
4. Pour that into a 2 1/2 quart casserole dish. 
5. In another small bowl, mix cracker crumbs and remaining butter.
6. Drizzle over the beans.
7. Bake for about 30 minutes, or until the top is golden.

As you can see, both recipes take about the same amount of time, the first is very simple, but the second adds some additional taste and texture. The green beans in the second one can be the canned and drained ones from the first recipe, but steaming fresh and raw green beans makes them memorable. Either way, enjoy...

Sunday Brunch

Being a Sunday, and not much going on, I decided to make myself a brunch. I found the Sausage Egg Bake recipe from AllRecipes.com to base it on, had the ingredients in the fridge, so I decided to make it. I'm sharing the recipe here on my blog so you don't have to click on yet another link just to get to it. Yes, I took the original recipe and recalculated it so I could make it in the toaster oven. That is what is nice about All Recipes, that you can re-calculate the ingredients to fit the number of people that will be enjoying it. I modified the recipe a little to make it more Italian, and my notes appear in purple.

Ingredients

• 1/2 pound bulk Italian sausage (used Bob Evans Original Flavor)
• 1 can condensed cream of potato soup, undiluted (used cream of mushroom)
• 4-1/2 eggs (used 5)
• 1/4 cup and 2 tablespoons milk (used water instead, makes it fluffier)
• 1/8 teaspoon pepper
• 1/2 cup shredded Cheddar cheese (used a Mexican/Taco blend)
• Sprinkle of Italian blend herbs
• 1/4 tsp Tabasco

Directions

1. In a (cast iron) skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
2. Transfer to a lightly greased 11-in. x 7-in. x 2-in. baking dish (used a 7 x 8.5" dish). Sprinkle with cheese. Bake, uncovered, at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean.

 

Journey of the Hot Dog

WTF Casserole

It started by having dinner at a local restaurant that specializes in hot dogs. They have over 37 different ways that can be ordered. They come in "regular" size and "jumbo." I usually get the Old Yellar. But then I wanted some simple was for making hot dog meals in my own kitchen, in different ways beyond the "normal." I'm a little old school and keep a tablet and pen next to my computer and take copious notes. I don't know where some of this info originated, these were just the thoughts I jotted down.

Other than all of the traditional ways we've always prepared hot dogs, I only tended to use the WTF Casserole recipe that was jotted down on the back of an envelope in my recipe box. The first new way I tried a hot dog, was by using leftover mashed potatoes. Slit the cooked dog 7/8 of the way through along the length, and fill it with some leftover mashed potatoes (heated in the microwave). It actually was AWESOME. Next time I'll grab some leftover shredded cheese as a topping. I ate it rolled in a tortilla since I don't eat bread or buns.

But I came across a LOT more info that I scribbled in my notebook, and here is what I'll be endeavoring to bring the sensations of eating hot dogs this summer, to the forefront.

✔ Do NOT boil hot dogs. Bring water to a boiling point, turn to simmer. Put dogs in for 20 minutes. Check the temp of the dog with an instant thermometer, but do not boil them.
✔ Use a Dutch oven or stock pot with a steamer rack (like veggies) by bringing the water to a boil, turn to low, place the dogs in, cover tightly and steam for 5-7 minutes. Put the buns on top of them for the last 2 minutes or tortillas for the last 45 seconds.
✔ Grilling requires turning them every couple of minutes, just when they start to darken, but before they become burnt (unless you want them that way). Hot dogs basically have 4 sides to them, so turn them over after about 2 minutes per side. Which means it takes about 8 minutes to grill them.
✔ Over a true fire (when camping or using that fire pit) means dogs should be put OVER the flames or embers, but NOT in the flame itself.
✔ We marinate a steak and add a marinade to poultry, why not a hot dog? I did manage to jot down the URL of a marinade for Grilled Hot Dogs (click the link to go there, I'm not copying and pasting).

Spiral Cutting the Dog

✔ A link to the Why You Should Spiral-Cut Your Hot Dog for Grilling explains in a video an easy step, and provides some sound reasons why you should. I especially like the fact that the spiral cut prevents the relish and onions from sliding off and stops it from curling up at the ends.

Hmmmm....maybe I'll combine the last 2 points about marinating and spiral cutting into a single option of cutting first, THEN marinating... I'll keep you posted.

WTF Casserole

One of the very few recipes that I got from grandma while growing up. The rest of them are still imprinted on my memory. But, as a father, why not share something with the world that the kiddos are likely to eat? A casserole that combines macaroni & cheese with hot dogs. I'm typing online what has only ever been scribbled down on the back of an envelope. Enjoy.

Ingredients

Prior to baking

• 1 to 1.5 cups macaroni pasta, cooked and drained
• 1/2 cup milk
• 1 tsp. Worcestershire sauce
• 12 oz. condensed cheddar cheese soup
• 2 hot dogs (cut into penny thin slices)

Directions

1. Preheat oven or toaster oven to 375 F
2. Spread pasta in the oiled/sprayed casserole dish that fits your oven
3. Mix milk and Worcestershire sauce with the soup (a whisk is recommended)
4. Pour that over the pasta and stir together
5. Arrange hot dog slices over the top of the pasta mixture
6. Bake 25 mins or until mixture is hot and bubbly

Serve with a side of veggies and fruit, and a glass of milk... Add spices if you desire a little more flavor, but kids like it bland...

Pantry Raiding

Once again, I followed some of the advice that my grandma instilled in me. "When you are going away from home for more than a few days, make sure you empty the fridge and leave the home clean. That way when you get back, it all seems new." I went away for a few days so before I left, I made sure I didn't have any food in the fridge that would spoil, and I cleaned up the apartment.

After a 9 hour drive to get back, it was extremely comforting to hit the garage door opener, pull in, and enter a clean apartment, especially with Dozer. What I DIDN'T have on the day I got back, was a plan on what I would have for dinner. So, I engaged yet another thing that grandma instilled in me, "Always have a stock of food on hand, and use it to make a potluck meal." So, I raided the pantry.


As you can see, I took some frozen vegetables and steamed them. I took a can of tomato sauce, added a bunch of Italian herbs, and made a sauce. I made some noodles (grandma made me repeat the saying "I will ALWAYS have noodles in the pantry"). I also had a bag of frozen shrimp that I didn't use in my last making of jambalaya, so I sauteed them in my cast iron skillet.

Then, when they were all done cooking...I drained the noodles, and combined all of the ingredients in a bowl, and dove in. It was AMAZING!!!

This is a recipe that I will make more in the future, but on purpose...not just because I had to raid the pantry. My lesson about all of this is simple...keep the place clean if you are going to be away for a while (you will enjoy coming back again)...keep some stable items in your pantry, and don't be afraid to combine several of them all together into a potluck meal. There are several other pantry raid recipes on the Food & Stuff page above.

Yeah, grandma would be proud...

Pepperoni Dot Casserole

The following is my most recent modification of the Polka Dot Macaroni & Cheese Casserole recipe. Why? Because I used my grandmother's advice to "use a recipe as a guideline, and raid your pantry & fridge to find out what you have to use." The ingredients are what I had available, and I have to say that it is was very yummy. I've also given you a list of my other recipes & suggestions based on this.

Pepperoni Dot Cheese Casserole (original)

• 1 cup dry macaroni
• 1 can of light kidney beans (drained & rinsed)
• 11 oz condensed cream of chicken soup (1 can)
• 24 slices of pepperoni
• 3 slices of cheese (Muenster because that is what I "had")

1. Heat toaster oven to 375 F
2. Macaroni cooks for 8-10 minutes, for last 5 mins, add the drained/rinsed beans to same pot
3. Drain the macaroni & beans, pour the soup into the pot you used
4. Add macaroni/bean mixture to pot & mix well using a slotted spatula
5. Pour mixture into an 8x6x2 greased casserole dish
6. Bake for 15 mins in toaster oven
7. Place pepperoni (stacked in 2s) like below
8. Place the cheese slices over that like below
9. Bake 10 mins or until mixture is hot and bubbly like below

Stacked pepperoni stacks

Cheese layer

Finished dish

Serves 4-6, depending on how you cut it. Serve it with a tossed salad, some fruit, and a beverage.

Other Recipe Modifications

• Polka Dot Macaroni & Cheese (original recipe)
• Mish-Mash Casserole
• Homemade "Hamburger Helper" Casserole
• Homemade "Chicken Helper" Casserole
• Ditto Casserole (with hot dogs)

Suggestions

✔ I recommend using the toaster oven because it helps cut utility costs (click HERE to read it)
✔ I suggest using the slotted spatula to stir the pasta and mixing them because it is one less item you have to wash, since you'll use it to cut the casserole when done.
✔ I mention using the stock pot for cooking the pasta, heating up the beans a little, and mixing in the soup because that reduces the number of pots & bowls that you have to wash, reduces the amount of electricity or gas to fire the stove, and makes things easy peasy.

A Lifetime of Using Polka Dot Casserole as a Guide

The following is a recipe from the 1970s for Polka Dot Macaroni & Cheese Casserole. By keeping a copy of this and listening to my Grandmother's advice that "recipes are a GUIDELINE and raid your pantry to use what you have," I've also given you a list of my other recipes & suggestions based on this.

Polka Dot Macaroni & Cheese Casserole (original)

• 7 oz. macaroni (cooked & drained)
• 1/2 cup milk
• 1 tsp. Worcestershire sauce
• 11 oz cheddar cheese soup (1 can)
• 2 hot dogs, cut into penny thin slices

1. Heat oven to 375 F
2. Spread macaroni in oblong baking dish (10 x 16 x 1 1/2")
3. Blend milk & Worcestershire sauce with soup in a bowl
4. Pour over macaroni, stirring to mix well
5. Arrange hot dog slices on top of macaroni & cheese
6. Bake 25 mins or until mixture is hot and bubbly

Recent Recipe Modifications

• Mish-Mash Casserole
• Homemade "Hamburger Helper" Casserole
• Homemade "Chicken Helper" Casserole
• Ditto Casserole (with hot dogs)
• Pepperoni Dot Casserole 

Suggestions

✔ I recommend using the toaster oven because:

• I'm cooking for myself & the other few "dinner guests" that are here
• They still all serve 4-6, depending on how you cut it
• There are STILL leftovers
• My entry about living in an apartment but trying to cut utility costs (click HERE to read it)

✔ I use an 8x6x2 Pyres casserole dish, because it fits into my toaster oven
✔ Oil or grease the casserole dish before you pour the mixture
✔ My recipes above save cost at the grocery store because you make it more from scratch
✔ There are less "preservatives" and "additives" in my recipes than a boxed meal

McChops

McChops

One of the benefits of creating your own dinner recipe is that you get to name it whatever you want. In the honor of St. Patrick's day and the fact that I am 3/4 Irish, I've called it McChops. Yeah, it is more Italian in flavor for the herbs, and based on the ingredients that are more of a true Irish holiday meat, but sometimes it IS all about me...and I tend to blend flavors together so I can enjoy life on MY terms...

Ingredients

• 3 slices thick bacon
• 3 thick cut boneless pork chops
• 8 oz tomato sauce
• Italian herb & Old Bay Seasoning mix

Instructions

1. Preheat the toaster oven to 400 F
2. Cook the bacon in a skillet until it is cooked but flexible
3. Mix the Italian herb mix & Old Bay Seasoning with the tomato sauce
4. Put a couple of tablespoons of the tomato mix into a small casserole dish and spread it around (to prevent sticking of the chops)
5. Place the 3 chops in the casserole dish
6. Fold the cooked bacon in half, and lay 1 on top of each of the chop
7. Pour the tomato sauce over the chops
8. Cook for 1 hour (or so, check with an instant thermometer to see if it is done)

Ditto Casserole

I called it Ditto Casserole, because it was due to combining some other casserole recipes on my blog, all into one. But, I would have to say that this was the most tasty one yet. I probably "over wrote" the instructions, but it is easier than it reads...

Ingredients:

• 1 15oz. black beans
• 1 cup elbow macaroni pasta
• 1 can salt-free tomato sauce
• Old Bay Seasoning to taste
• 2 hot dogs
• 1 1/2 cups shredded taco mix cheese

 Directions:

1. Simmer the beans (undrained) while you boil the water for the pasta
2. Prepare the elbow macaroni pasta according to the package instructions
3. While that is going on, chop up the 2 hot dogs (cut in half lengthwise twice, then chop)
4. Preheat the toaster oven to 400 F
5. When the pasta is done, rinse and drain
6. Pour the tomato sauce into the 2 quart saucepan from the pasta
7. Return the pasta to that pot, and drain/rinse the beans & return that to the pasta pan
8. Stir well, sprinkling Old Bay (or the spice of your choice) over it while stirring
9. Add chopped hot dogs, and stir well again, adding more spices/herbs
10. Pour into an 8x6x2 oiled casserole dish, and bake in the toaster oven for 15 minutes
11. Spread the cheese on top of that baked casserole & return it to the toaster oven for 10 mins

Serve with a side of vegetables, a salad, and a desert... enjoy... serves 4-6 depending on how you cut it...

Toaster Oven vs. Crock Pot vs. Stove

Being single and living in an apartment can sure change your perspective about appliances. At first it was because I am only cooking for 1, but doing some simple research showed that it can help reduce my utility costs. And now I'm going to share my findings with you.

A lot of my entries have been about cooking and that I typically use a crock pot or the toaster oven instead of the full stove/oven. Part of the reason I started using them was because it kept my apartment cooler during the summer months, and by not using the stove meant my air conditioner would run less. But in doing some more research, I found the information on the Consumer Energy Center site. This confirmed to me that even the cost of cooking was reduced by using a crock pot or toaster oven, but also contributed to my air conditioner running less, so even more savings were achieved. I occasionally use a microwave oven (thank you Elektra Q-Tion for giving it to me). Unfortunately, my apartment doesn't have a gas stove/oven, it is electric. I wish I had my old gas stove still.

Cost of Cooking

This table from the Consumer Guide to Home Energy Savings compares the cost of cooking a casserole in several ways. It assumes the cost of gas is $.60 a therm, and electricity is $.08 a kWh.

Appliance	Temperature	Time	Energy	Cost
Electric Oven	350	1 hour	2.0 kWh	$.16
Electric Convection Oven	325	45 minutes	1.39 kWh	$.11
Gas Oven	350	1 hour	.112 therm	$.07
Electric Frying Pan	420	1 hour	.9 kWh	$.07
Toaster Oven	425	50 minutes	.95 kWh	$.08
Electric Crockpot	200	7 hour	.7 kWh	$.06
Microwave Oven	"High"	15 minutes	.36 kWh	$.03

So, my point is that you should consider using the crock pot and toaster oven more during the summer to keep your place cooler, use less energy, and save yourself a little bit each time you do. Add up the cents you saved, and that means you can stop at Dunkin Donuts for a cup of coffee... saving cents makes sense, IMHO.

Homemade "Chicken Helper" Casserole

I posted a recipe for Mish-Mash Casserole (thank you Elektra Q-Tion for the name) and had 1 extra chicken breast in the fridge, so I decided to make a homemade version of Chicken Helper. This is related to my post about Homemade "Hamburger Helper" Casserole. The recipe is as follows:

Ingredients:

• 1 cooked chicken breast
• 1 cup elbow macaroni
• 1 can Campbell's Condensed Creme of Chicken soup
• 1 can veggies (sweet peas, corn, or mixed), drained and rinsed.
• 4 oz. of a package of shredded cheese (your choice of flavor)
• Old Bay Seasoning (your choice of amount)
• Tortillas (see comments at the very bottom)

Directions:

1. Boil the water, and make the macaroni according to the instructions on the box.
2. If the chicken breast needs cooked, boil it for 20 minutes.
3. Preheat the toaster oven to 375 F and oil an 8x6x2 Pyrex casserole dish.
4. While draining the macaroni in a colander, pour the soup into the stockpot you used.
5. Sprinkle as much Old Bay seasoning into the soup for the taste you want.
6. Return the macaroni to the stockpot with soup.
7. Cut the chicken breast into bite sized pieces, and put it into the stockpot too.
8. Add the can of selected veggies.
9. Stir well.
10. Pour that mixture into the 8x6x2 Pyrex casserole dish and even it out.
11. Place that in the toaster oven for 20 mins.
12. Slide the dish out (using oven mitts) and cover it evenly with the shredded cheese.
13. Return it to the toaster oven, and bake for another 8 minutes.

You would have enough to serve at least 5 people with this, but that also means you have enough leftovers if it is just you. It is easy to make, and tastes great. You could use any other seasonings/herbs based on your choice, but this is AWESOME! Another suggestion is to put a few leaves of lettuce on a tortilla, scoop the mixture onto it, roll it up, and ENJOY.

Homemade "Hamburger Helper" Casserole

Image via Wikipedia

I always liked easy casserole recipes yet liked the consistency and taste of Hamburger Helper. So, in an attempt to reduce cost, scale it for myself AND better the nutrition options, I made it my hobby for a month to create a recipe that met all of those things. I have achieved that, IMHO. I'll keep it simple as an entry so you don't have to scroll too much. But, I seriously encourage you to do this.

Ingredients:

• 1 lbs. ground meat (beef or even Italian sausage)
• 1 1/2 cups elbow macaroni
• 1 can Campbell's Tomato soup
• 4 oz. of a package of shredded cheese (your choice of flavor)
• Italian seasoning

Directions:

1. Boil the water, and make the macaroni according to the instructions on the box.
2. Brown the ground meat of your choice at the same time.
3. Preheat the toaster oven to 375 F and oil an 8x6x2 Pyrex casserole dish.
4. While draining the macaroni in a colander, pour the tomato soup into the stockpot you used.
5. Sprinkle as much Italian seasoning into the soup for the taste you want.
6. Return the macaroni to the stockpot with soup.
7. Drain the browned meat, and put it into the stockpot too.
8. Stir well.
9. Pour that mixture into the 8x6x2 Pyrex casserole dish and even it out.
10. Place that in the toaster oven for 20 mins.
11. Slide the dish out (using oven mitts) and cover it evenly with the shredded cheese.



Noodles & browning

12. Return it to the toaster oven, and bake for another 8 minutes.

You would have enough to serve at least 5 people with this, but that also means you have enough leftovers if it is just you. Yeah, it is actually very awesome, and I make it at least once per week. It is easy to make, and tastes great. You could use any other seasonings/herbs based on your choice, but this is AWESOME!

Finished casserole

Breakfast Sandwich

Egg rings

I bought these the other day, and after reading all of the comments, I do suggest that you dip them in olive oil before using them. Fortunately, I learned a lot of Italian cooking while growing up, and have a lot of it in my pantry.

BUT, my point of this entry is about how awesome these are if you use them properly. My son was with me last weekend, and usually eats Pop Tarts for breakfast, but as his father, I strove to provide him a better option, without having to run to McDonald's for a meal. I made it at home.

Breakfast sandwich

Because they are a new item in my kitchen, I poured a raw egg into one ring, and poured a scrambled egg into the other, just to see the difference. I then took each result, put it on an English muffin, with cheese and a home-made burger, and served it.

End result? We will occasionally have "breakfast for dinner."

I served it with a side of hash brown patties. Score one for me.

Easy Peasy Casserole for 3

3 ingredients, 3 steps, 3 tips...

Pre-peeling & slicing

Ingredients:

• 4 peeled medium potatoes
• 1 lbs. ground mild Italian sausage
• 1 15 oz. can sweet peas drained

 Directions:

1. While browning sausage in a skillet, cut potatoes into 1/4" slices
2. Layer potatoes on bottom of crock-pot before spreading browned sausage over them to cook on low for 3 hours
3. Spread peas over the top to finish another 2 hours of cooking on low

 Tips:
      ✔ Add a little water in the last hour if it is too dry
      ✔ Gently stir the mixture once or twice during the last hour
      ✔ Serves 3 if you provide a side of fruit, a beverage, and dessert