Frugal Menu Mamas

One of my go-to recipes for potlucks, Thanksgiving get togethers, and at home is cornbread casserole.  I got the recipe several years ago from my brother-in-law (Thanks Samuel!) before he was my brother-in-law.  My husband and I love the stuff and the kids tolerate it (it gets corn in them!).  I’ve also heard it called “corn casserole”, “corn pudding”, or “corn souffle”.  It is pretty frugal and super easy.  I hope you enjoy it!

Cornbread Casserole

1 can creamed corn
1 can kernel corn w/juice
1 pkg. Jiffy corn muffin mix
2 eggs beaten
1 stick melted margarine
1 cup sour cream
1 cup shredded cheddar cheese

-Mix all ingredient together except cheese. Pour into greased 7 x 11 dish. Bake at 350 F for 35 minutes: until set. Sprinkle cheese on top and bake until cheese is melted.

*If not using cheese bake for 45-50 minutes.*

Today’s Tasty Tuesday will feature two recipes I am making for this evening’s dinner.  I will update the post later with photos, so check back!

First recipe was made for our family by a friend when I was pregnant with our second child.  I get the throwing up kind of morning sickness and nothing sounds good to me, but I gobbled up this recipe.  My oldest child also gobbled it up so it has been a regular ever since.  So, all you pregnant women in West Virginia (what is in the water?) you should try this one!

Chicken Casserole

4-6 chicken breasts (I use whatever chicken I have on hand, tonight I’m using leftover chopped up turkey that I froze.)  FREE
2 cans cream of chicken soup ($.92 each @Walmart)
1 Tbs. lemon juice ($.07)
1/2 cup mayonnaise (approx. $.20)
1 cup grated cheddar cheese (approx. $.60)
bread cubes (I freeze the end pieces of sandwich bread and tear it into chunks for this recipe.) FREE

TOTAL=$2.71

-Cook chicken until done-pull off bone and put in casserole dish.
-Mix the soup, lemon juice, and mayo and pour over the chicken.  Top with grated cheese & bread cubes.
-Bake 20 minutes at 300 F or until hot and bubbly.

Printable Version

Next is a yummy side dish that should be inexpensive.  I will update it with prices and a photo later. 

Parmesan Herb Noodles

1 1/2 cups wide egg noodles, uncooked
2 Tbs. shredded Parmesan cheese
1 tsp. butter
1 tsp. olive oil
2 tsp. minced fresh basil OR 1/2 tsp. dried basil
1/2 tsp. minced fresh thyme OR 1/8 tsp. dried thyme
1 garlic clove pressed
1/4 tsp. salt

-Cook noodles according to directions, drain.
-Add remaining ingredients and toss to coat.

Printable Version

Hope you are having a terrific Tuesday!  Its Tasty Tuesday here, which means a few of this weeks recipes posted.  I am posting the rice recipe from last week, it is one of Hubby’s favorites.  Also, the stroganoff recipe I am making tonight.  My sister found it a few years ago.  I don’t like stroganoff, but the cheese in this makes it great!  I don’t actually serve these two recipes together.  I hope you enjoy!

Baked Rice

3/4 stick margarine (approx. $.15)
1 cup uncooked rice (approx. $.50)
1 can beef broth (approx. $.80)
1 tsp. beef bouillon granules or 1 beef bouillon cube (approx $.10)
1 cup hot water (free)
1 small onion (don’t know)
1 green pepper (don’t know)
1 small can mushrooms (approx. $.50)

TOTAL=approximately $3.60 + cost of onion and pepper

-Combine all ingredients in a 2 qt. casserole dish.
-Cover and bake at 350 F for 1 hour.

***Remember, I am picky!  I do not put in the green pepper or onions, I sprinkle a few dehydrated onion flakes in for flavor.  I also put the mushrooms on like 2/3 of the dish so I can have mine without. 

Printable Version

Cheesy Beef Stroganoff

1 lb. ground beef ($2.19)
2 cups water (free)
3 cups (6 oz.) wide egg noodles, uncooked (approx. $.85)
3/4 lb. (12 oz.) Velveeta cubed (I use a little less…it is really cheesy!) (approx $2.00)
1 can cream of mushroom soup (approx. $.80)
1/4 tsp. black pepper ($.05)

TOTAL= approx. $5.89

-Brown meat in large skillet; drain.
-Stir in water and bring to boil.  Stir in noodles.  Reduce heat to med-low; cover.  Simmer 8 minutes or until noodles are tender.
-Add Velveeta, soup, and pepper; stir until Velveeta is melted.

Printable Version

I am so excited about how my strawberry salad turned out last night.  Unfortunately, I forgot to take a photo!  Also, it was not a frugal recipe…but I am stocked up on a lot of stuff, so I could afford this splurge to take to dinner at a friend’s house.  I hope you enjoy it!

Strawberry Salad

1 bag spring mix greens

1 bag baby spinach

strawberries

feta cheese

1 pkg. toasted & glazed pecans

raspberry vinegrette dressing

-Wash the spinach and greens and let dry in colander.  Wash the strawberries and let dry.

-Slice strawberries and crumble feta.

-Layer ingredients however you wish.  I would layer them and then toss the salad…it looked great and tasted delicious!

-The idea was taken from a salad I had at Longhorn Steakhouse.  They also added grapes and mandarin oranges.