Cheap and Cheesy Hamburger Casserole

This Cheap and Cheesy Hamburger Casserole is a great comforting, home-style dish. I make it over and over again because it really is cheap eating at its best.

The recipe is adapted from the More with Less cookbook and it can also be made with other meats/cheeses.

The cheese sauce is the same one I use for mac and cheese. I use it for other things too but it fits this recipe perfectly.

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Cheap and Cheesy Hamburger Casserole
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Cheap and Cheesy Hamburger Casserole
Prep Time
45 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 15 mins
 

A really inexpensive hamburger casserole that will most definitely be a family favorite.

Course: Main Course
Cuisine: American
Keyword: Cheap and Cheesy Hamburger Casserole
Servings: 6
Calories: 405 kcal
Ingredients
  • 5 large russet potatoes peeled and sliced about 1/4-1/2 inch thick
  • 2 -3 tablespoons chopped onions
  • 1 lb ground beef really lean is preferable
  • salt and pepper
Cheese sauce
  • 2 cups milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces shredded sharp cheddar cheese
  • ketchup optional condiment
Instructions
  1. I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish - I never grease the pan though because of all the fat that's already in this.
  2. Preheat your oven to 350.
  3. Brown hamburger and onion.
  4. Place a layer of sliced potatoes in the casserole dish, top with half of the hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
  5. Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
Make Cheese sauce:
  1. Melt 3 T butter in saucepan over med-high heat. Add 3 T flour, and the salt and pepper. Stir quickly to blend. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture. Reduce heat, stir till thickened and bubbly.
  2. Remove from the heat and add the shredded cheddar. Stir until the cheese melts.
  3. Pour the cheese sauce over the hamburger and potatoes in the baking dish. Push the potatoes around to let cheese sauce into all of the crevices so it's well coated.
  4. Cover and place in the oven. Bake for about 1 1/2 hours, till the potatoes are tender and the top is browned. I like to take off the cover for the last 20 minutes or so to brown the top a bit.
  5. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

Enjoy!

Up Next:

Hamburger Noodle Bake

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Recipe based on one by pattikay in L.A.
Photo by SharonChen

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Homemade Chicken Pot Pie Casserole

This Homemade Chicken Pot Pie Casserole is awesome comfort food. This chicken pot pie recipe takes a little time, but it is well worth it!!! This is an all-time favorite at my house. Great on a cold winter day.

Homemade Chicken Pot Pie Casserole

This is without a doubt the best chicken pot pie I’ve ever made or eaten in my life!!!

You can cook and brown the chicken with some olive oil, salt and pepper and prep the filling the night before. Just put it in the frig. Then the next night all you have to do is heat up the mixture, fill the pies, and put them in the oven to cook.

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Homemade Chicken Pot Pie Casserole
Ingredients
  • 1 cup potato diced
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup carrot diced
  • 1 ⁄3 cup melted margarine
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken cooked and chopped
  • 2 pie crusts either store bought or your own recipe
Instructions
  1. Preheat your oven to 400°F.
  2. Saute the onion, celery, carrots and potatoes in margarine for 10 minutes. Add the flour to the sauteed mixture, stirring well, cook one minute stirring constantly.
  3. Combine the broth and half and half. Gradually stir into the vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly.
  4. Stir in the salt and pepper; add the chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells.
  5. Cut slits to allow steam to escape.
  6. Bake for 40-50 minutes or until the pastry is golden brown and the filling is bubbly and cooked through.

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Recipe based on one by vincy bramblett
Photo by SharonChen

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Homemade Italian Wedding Soup

This is an extremely good Homemade Italian Wedding soup. I got interested in this soup when I tried a commercial canned version.

I felt that if I liked a canned version a homemade one had to be better. I was so right!

Great hearty and warming soup…. Simple flavors combined to make a wonderful dish.

This is a nice example of a recipe you can play with!

I have made this with Italian sausage. The longer you let it simmer the better the flavor. Wonderful taste.

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Homemade Italian Wedding soup.
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Homemade Italian Wedding Soup
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

You can buy very good canned Italian Wedding Soup but homemade is so much better.

Course: Soup
Cuisine: Italian
Keyword: Homemade Italian Wedding Soup
Servings: 4
Calories: 295 kcal
Ingredients
  • 1/2 pound lean ground beef
  • 1 egg slightly beaten
  • 2 tablespoons breadcrumbs
  • 1 tablespoon parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 5 3/4 cups chicken broth
  • 2 cups chopped escarole or 2 cups chopped spinach
  • 1/2 cup orzo pasta uncooked
  • 1/3 cup finely chopped carrot
  • grated Parmesan cheese
Instructions
  1. In a medium bowl combine the meat, egg, bread crumbs, Parmesan cheese, basil and onion powder; shape into 3/4" balls.
  2. In large sauce pan, heat the broth to boiling; stir in the spinach, orzo, carrot and meatballs. Return to boil; reduce heat to medium.
  3. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking.
  4. Serve with additional Parmesan cheese sprinkled on top.

Tips and Tidbits

These are beef meatballs but you can also use pork or even turkey or chicken! The secret to meatballs in a soup is that they need to be bite-sized. Small enough to not only fit on your spoon but also into your mouth.

My method for manageable meatballs that are small and uniform in size is a mini ice cream/cookie scoop.

Enjoy!

Up Next:

Italian Melt-In-Your-Mouth Meatballs

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Recipe based on one by LikeItLoveIt
Photo by Chef*Lee

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Coconut Custard Pie – Fast and Easy

This Fast and Easy Coconut Custard Pie is a fabulously easy pie that looks like you worked really hard! It makes its own crust.

 

Preparation is quick and it can be in the oven in no time.

The original recipe is in the “More With Less” cookbook but it has been modified slightly.

This recipe is also known as Impossible Pie and it is an absolute favorite – no holiday would be complete without it.

It truly does make its own crust and the custard always comes out just right – never watery.

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Coconut Custard Pie
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Fast and Easy Coconut Custard Pie
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This Coconut Custard Pie really is fast and easy. Makes its own crust!

Course: Dessert
Cuisine: American
Keyword: Coconut Custard Pie
Servings: 6
Calories: 395 kcal
Ingredients
  • 4 eggs
  • 6 tablespoons butter
  • 1/2 cup flour
  • 2 cups skim milk or use regular but skim is all I have
  • 1 teaspoon vanilla
  • 1 cup sweetened flaked coconut
  • 3/4 cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 10 inch pie plate with cooking spray and then dust with flour. (Or grease it and then flour it in your usual method.)
  3. In a blender place everything but the coconut. Mix until it is blended. Add the coconut and blend for a few seconds or until it is all mixed.
  4. Pour it into the pie plate and bake for 50-60 minutes.

 

Enjoy!

Up Next: 

Banana Cream Pie – Granny’s Best Recipe

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Recipe based on one by ladypit
Photo by May I Have That Recipe

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Hoppin’ John Soup – Delish Anytime

This Hoppin’ John Soup is one of my favorite recipes, and it’s super quick and easy. Now, in the South Hoppin’ John is a New Years day dish. But this soup is so good I eat it all winter. If it brings good luck eating it one day many days has to be better!

Hoppin' John Soup

It couldn’t be easier to make. Very little prep work. Just kinda’ throw everything in the pot and get it good and hot. Serve it up with a salad a big hunk of cornbread.

Goooood groceries!

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Hoppin' John Soup
Prep Time
25 mins
Cook Time
11 mins
Total Time
36 mins
 

This Hoppin' John Soup is not just for New Years. It's great year around and I make it often! 

Course: Main Course
Cuisine: Creole
Keyword: Hoppin' John Soup
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1/2 pound kielbasa I use turkey kielbasa
  • 2 16 ounce cans black-eyed peas, drained
  • 1 16 ounce can navy beans, drained
  • 1 cup brown rice cooked
  • 2 14 ounce cans chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon thyme
Instructions
  1. In a soup pot, heat the oil over medium-high heat. Add the onion and cook until translucent. Add the kielbasa, peas, beans, rice, broth, and seasoning. Stir well to blend and heat. Mash the beans slightly to help thicken soup. Serve when hot.

This works well served with corn bread and a salad.

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Recipe based on one by Jakralto
Photo by breezermom

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Quick and Easy No-Bake Peanut Butter Pie

This Quick and Easy No-Bake Peanut Butter Pie is really quick to prepare and delicious to boot! Absolutely wonderful, just rich enough and creamy, yummy!

No-Bake Peanut Butter Pie

I sent a couple of slices to my neighbors and they gave it a thumbs up also!

Be sure and opt for the optional chopped peanuts. They’re an excellent contrast to the creamy goodness of the pie.

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Quick and Easy No-Bake Peanut Butter Pie
Ingredients
  • 1/3 cup peanut butter
  • 1 cup confectioners' sugar
  • 4 ounces softened cream cheese
  • 8 ounces Cool Whip
  • 1 Hershey's chocolate pie crust
  • chopped peanuts optional
Instructions
  1. Mix all ingredients, except chopped peanuts, until well blended. Pour into the crust and sprinkle with peanuts.
  2. Chill 2 hours before serving.

Enjoy!

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Recipe based on one by Marg (CaymanDesigns)
Photo by Hey Jude

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Lazy Day Cherry Cobbler

This Lazy Day Cherry Cobbler has a wonderful contrast of flavors and textures! Tart cherries and sauce topped with a buttery light crumbly cake with a sugary crunchy crust.

Lazy Day Cherry Cobbler

This recipe is so easy and quick, you will start keeping a can of cherries in your cupboard so you can whip this up any time.

This recipe uses cherries, but I’ve used blackberries with good results. Most canned fruits will probably work fine. This is about the simplest cobbler recipe that you will find.

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Lazy Day Cherry Cobbler
Ingredients
  • 1/2 cup butter or 1⁄2 cup margarine
  • 1 cup sugar
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 can pitted unsweetened cherries
  • 1/2 cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Place the butter in a 9" x 9" dish. Place the dish in the oven to melt the butter.
  3. Beat together till smooth, 1 cup of sugar, flour, baking powder, salt and milk. Pour over the
  4. melted butter, but DO NOT STIR!
  5. Empty the can of undrained cherries over the batter. Sprinkle 1/2 cup of sugar over the cherries.
  6. Bake for 30 minutes. The batter will rise to the top.

Enjoy!

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By Mysterygirl
Ruby15

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Best Southern Pecan Pie – Different

This Best Southern Pecan Pie is different! It uses brown sugar instead of karo syrup and it has cornmeal in it! It has the same flavor, but not the ooey-gooeyness. It’s a Blue Ribbon winner!

You will not go back to the syrup recipe.

This makes 2 pies using a regular size pie shell and freezes well if you want to freeze one. Don’t try to use a deep dish pie shell. It doesn’t work. I tried it and my pie never got done. Always split between two shallow pie shells.

I prefer my pecans in broken pieces because the slices will cut better. Easy to make and easy to travel to a potluck. You’ll be glad you tried this delightful pie!!

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Best Southern Pecan Pie
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Best Southern Pecan Pie
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

A really delicious but different pecan pie.

Course: Dessert
Cuisine: American
Keyword: Best Southern Pecan Pie
Servings: 6
Calories: 395 kcal
Ingredients
  • 1/2 cup butter melted
  • 1 16 ounce box light brown sugar
  • 2 tablespoons cornmeal
  • 2 tablespoons water
  • 1 tablespoon vanilla
  • 4 eggs
  • 2 cups pecans broken
  • 2 unbaked pie shells
Instructions
  1. Melt the butter and mix (by hand) with the sugar, corn meal, water, vanilla and eggs. Add the pecan pieces.
  2. Pour into unbaked pie shells.
  3. Bake at 325 degrees for 45 minutes.

Enjoy!

Up Next:

Banana Cream Pie – Granny’s Best Recipe

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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook

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Chicken and Baby Dumpling Soup

I make this Chicken and Baby Dumpling Soup regularly. It is from an old Richard Simmons cookbook. It is easy to make, tastes sinful, and is very hearty. This soup is proof that your comfort food faves don’t have to be calorie-crazy.

Chicken and Baby Dumpling Soup

Don’t be fooled by this creamy concoction’s sinful flavor, it’s still able to hold the key to our healthy little hearts. Go crazy.

Chicken and Baby Dumpling Soup Recipe

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Chicken and Baby Dumpling Soup
Ingredients
  • 4 skinless chicken breast halves or 4 chicken thighs
  • 1 1/4 cups all-purpose flour
  • 3 cups chicken stock
  • 1/2 cup coarsely chopped onion
  • 1 cup sliced carrot
  • 1 cup sliced leek in a pinch, I have used a white onion and it works fine too
  • 1 1/2 cup quartered mushrooms
  • 2 teaspoons baking powder
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup nonfat milk
Instructions
  1. This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock.
  2. While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies. chopping, quartering, etc.
  3. By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step.
  4. Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
  5. Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
  6. While the veggies are cooking a bit, start pulling your chicken breasts apart. It should be in chunky shreds when you are done with it. Discard any bones.
  7. Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
  8. In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time).
  9. Add the chicken shreds to the stock.
  10. Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking.
Recipe Notes

Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.

Enjoy this Chicken and Baby Dumpling Soup!

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Recipe based on one by hollygollygee
Photo by Swirling F.

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Weight Watchers Broccoli Cheese Soup

What could be better than a 2-point soup that doesn’t skimp on the cheese? Weight Watchers Broccoli Cheese Soup is a spoon-ready main that only requires four ingredients! Don’t know how this green dream defies the impossible, but not going question it!

Weight Watchers Broccoli Cheese Soup

I got this recipe from someone who says she got it at a Weight Watchers meeting. I don’t know where the original recipe came from.

I do know that it’s very low points and can be eaten every day without getting tired of it.

This recipe freezes and refrigerates well. Just make a large recipe at the beginning of the week and use it to snack on when you’re in danger of breaking your diet.

You can have a large bowl and some crusty bread with it and still be under 5 points.

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Weight Watchers Broccoli Cheese Soup
Ingredients
  • 3 14 1/2 ounce cans chicken broth
  • 2 1 lb bags frozen broccoli
  • 1 10 1/2 ounce can rotel brand tomatoes and green chilies
  • 10 ounces Velveeta reduced fat cheese product
Instructions
  1. Mix the chicken broth, frozen broccoli and tomatoes and chilies together. Simmer for 25 minutes or until  the veggies are tender.
  2. Cube the Velveeta and put into the soup pot. Simmer just until the cheese is melted.

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Recipe based on one by ChloeBowie
Photo by SashasMommy

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