Some people consider “casserole” a dirty word and fear an unrecognizable blob of mystery ingredients. Hopefully these easy to prepare recipes will be a pleasant surprise. Fast for casseroles means fast preparation time. Then of course they have to have some bake time, but you can use this time to prepare your side dishes, clean up the kitchen, check your email or put your feet up. I grew up preparing and eating most of these casseroles. We were a working class family, so these recipes are cheap to make. Not only are they fast, cheap and easy to make, but they taste great to boot!

COUSIN HAL’S FAVORITE TUNA CASSEROLE

1 can of cream of chicken soup

1 large or 2 small cans of tuna, drained

2 sleeves of saltine crackers

2 cups shredded cheddar cheese

1. Combine cream soup and drained tuna in a bowl.

2. In a greased casserole dish, approximately 9” X 11”, arrange a layer of crackers. Spread half of tuna and soup mixture. Top with 1 cup of cheese. Makes a second layer of crackers, soup mixture and cheese.

3. Bake in preheated 350 degree oven until thoroughly warm, about 40 minutes.

VARIATIONS:

Use any favorite cream soup.

Use any favorite cheese.

TATER TOT CASSEROLE

1 can of cream of chicken soup

1 lb ground beef, browned and drained

1 bag of frozen tater tots

1. Brown ground beef ahead of time for super quick prep.

2. Mix soup and drained browned ground beef.

3. Spread in the bottom of a greased casserole dish, 9” X 11” or similar volume dish.

4. Place a layer of tater tots on top.

5. Bake in preheated 350 degree oven until thoroughly warm, about 40 minutes.

VARIATIONS:

Use any favorite cream soup.

Top with cheese.

1 large can of chicken

2 cans cream of chicken soup

1 can water or milk

1 can or jar of chicken gravy

2 cans mixed vegetables drained, or 1 bag frozen mixed vegetables

1 can diced potatoes or 1 large potato diced, cooked and drained

2 deep dish frozen pie shells, thawed

2 regular frozen pie shells, thawed

1. Cover bottom of greased 11” X 13” casserole dish with the deep dish pie crusts. Don’t worry if there are gaps.

2. Mix soups, gravy, and water or milk in a bowl. Add vegetables and chicken.

3. Pour mixture onto pie shells.

4. Top with 2 remaining pie crusts. Again don’t worry if there are gaps.

5. Bake in preheated 350 degree oven for about 1 hour. Turn up oven temperature if needed to lightly brown crust.

A decadent treat. I like to use Dukes mayonnaise from the Sauer Company, the mayo of my youth.

1 ½ lbs boneless skinless chicken breast tenderloins

4 to 6 cups long-cooking rice, cooked (do not use instant rice)

1 bag frozen broccoli florets

2 cans cream of chicken soup

1 cup mayonnaise

1 tsp curry powder

1. Mix soup, mayo and curry powder in a bowl.

2. Mix half of soup mixture with rice. Spread in bottom of greased 9” X 11” or equivalent casserole dish.

3. Top with broccoli, then chicken.

4. Spread remaining soup mixture on top of casserole.

5. Bake 45 minutes at 350 degrees.

4 chicken breasts or whole chicken cut into pieces

1 small onion

1 c chicken broth

¾ c milk

2 eggs, beaten

8 oz Pepperidge Farm Stuffing mix

2 cans cream of chicken soup

1. Cook chicken and remove bones, skin etc.

2. Mix stuffing, onion, broth, milk, eggs and soup. Add in boned chicken.

3. Pour into greased 11” X 13” pan and bake 1 hour at 350 degrees.

CHICKEN JOE

This is one my mom’s newly discovered favorites.

3 chicken breasts, cooked and cut into bite-sized pieces

1 can cream of chicken soup

8 oz sour cream

½ sleeve saltine cracker singles or equivalent

1 stick butter

1. Arrange chicken in greased 9” X 11” casserole dish.

2. Combine soup and sour cream, and pour over chicken.

3. Crush saltines. You can do this by putting them in a plastic bag and rolling a bottle or rolling pin over them. Spread crushed crackers on top of casserole.

4. Drizzle melted butter over top.

SHEPHERD'S PIE

This is my version of a classic.

2 ½ lbs ground beef

1 package Lipton onion or beefy onion soup mix

Ingredients per Lipton meatloaf directions, except ketchup topping

3 cans Niblets corn, drained

1 or 2 cans Llessur English peas, drained

6 medium potatoes, diced and cooked; drain, reserving some of the water

1 can evaporated milk

1 cup parmesan cheese

1. Make meatloaf with Lipton soup mix. Note I have recommended 2 ½ lbs ground beef. The recipe per package directions is 2 lbs and the meatloaf is very salty.

2. Pat meatloaf mixture into greased 11” X 13” pan. Do not add tomato ketchup topping.

3. Evenly spread corn and peas on top of meatloaf.

4. In a bowl, mash the potatoes. Blend in as much milk as needed for mashed potatoes consistency. Some potatoes are drier than others. Add some of the cook water if needed for mashed potatoes consistency.

5. Blend parmesan cheese into potatoes.

6. Spread potato mixture over meat and vegetables. This is a little tricky! You will likely displace some of the peas and corn.

7. Bake in preheated 350 degree oven about 1 hour.

HAMBURGER STEAK CASSEROLE

1 ½ to 2 lbs hamburger

Lawry’s seasoned salt

2 cans tomato soup

1 can water

6 medium potatoes, peeled and sliced into rounds

2 medium onions, peeled and sliced into rounds

1. Mix seasoned salt into hamburger meat and form into 4 to 6 hamburger steak patties.

2. Arrange hamburger patties in bottom of greased deep 11” X 13” pan or equivalent size.

3. Layer sliced potatoes and sliced onions on patties.

4. Blend soup and water. Pour over top of casserole.

5. Bake covered 1 hour in 350 degree oven.

SUMMARY

I hope you’re curious to try my inexpensive but delicious casseroles. Follow the fast and easy prep, then take a break while your meal cooks. Then enjoy one of your new favorite casseroles.