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Sausage Casserole

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8 ea thin sausages
1 ea onion, sliced
1 ea green capsicum, chopped
1 med potato
1 ea garlic clove, crushed
1 pkg tomato & vegetable soup
1-3/4 cups water
1 can red kidney beans, drained


Prick sausages and cook in microwave, approximately 8 minutes on HIGH, turning after 4 minutes.  Slice diagonally.  Place potato, onion, garlic and green capsicum in a casserole dish; cover and cook on HIGH for 5 minutes.  Add sausages, soup mix, water, and mix well.  Cover and cook on HIGH for 5 minutes, then MEDIUM for 15 minutes, adding kidney beans during the last 5 minutes, stirring 2-3 times.

(Serves 4)


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09/13/2011 Posted by | Casseroles | Leave a comment

Spicy Southwestern Lasagna


1 lb skinless, boneless chicken breast halves
1/2 cup flour
2 tsp salt, divided
1/4 tsp ground cumin
3-4 Tbsp butter, divided
1 ea medium onion, diced
1 ea small poblano pepper, diced
1 cup fresh corn kernels
2 ea garlic cloves, minced
1 can (14.5-oz) diced tomatoes in juice
2 cups heavy cream
1/4 cup Texas Pete Chipotle Hot Sauce
1/4 cup chicken broth or water
1 tsp sugar
12 ea corn tortillas
2 cups shredded extra-sharp cheddar cheese
2 Tbsp chopped cilantro


Preheat oven to 375 degrees Fahrenheit.  Place chicken breast halves between sheets of plastic wrap and lightly pound to 1/4-inch thick using a rolling pin.

In a shallow dish, mix flour, 1 teaspoon salt, and cumin.  Dredge chicken breasts through flour mixture and reserve excess.  Over medium-high heat, melt 2 tablespoons butter in a large pan (not non-stick).  Brown chicken just until cooked through, being careful not to let butter burn, about 1 minute per side.  Remove chicken from pan and tent with foil.

In same pan, add 1 tablespoon butter and reduce heat to medium.  Add onion, pepper, corn,garlic, and 1 tablespoon of reserved flour mixture to the pan and stir, scraping up browned bits from the bottom of the pan.  If mixture looks dry, add 1 additional tablespoon butter.  Cook until vegetables have softened, about 2 minutes.  Add tomatoes with their juice, cream, Texas Pete Chipotle Hot Sauce, broth or water, 1 teaspoon salt, and sugar.  Stir and continue to cook until sauce has thickened, about 1-2 minutes.  Remove from heat.

Take reserved chicken and cut into 1/2-inch pieces.  Add chicken to sauce along with 1 tablespoon chopped cilantro and stir to combine.

Line the bottom of a 9 x 12-inch baking dish with 4 tortillas.  Spread half the chicken mixture over the tortillas and top with 4 more tortillas.  Repeat, ending with tortillas on top.  Spread cheese over the top and bake until heated through, about 10-12 minutes.  If desired, brown cheese under broiler until golden, about 5 minutes.  Top with remaining tablespoon cilantro and serve.


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09/02/2011 Posted by | Casseroles | 1 Comment

Chicken-Lima Bake

Donated by: Colleen Callander


1 can undiluted cream of mushroom soup
1/2 cup milk
1 cup cooked or canned chicken in large pieces
1 box frozen lima beans
1-1/4 cup crushed potato chips


Set oven to 350 degrees Fahrenheit.

In a 1-1/2-quart casserole, combine all ingredients except the potato chips.  Sprinkle chips on top.

Bake 30 minutes or until bubbling.

(4 servings)


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07/27/2011 Posted by | Casseroles | Leave a comment