Golden Potato Bake

At the recommendation of one of our submitters, I purchased the More-with-Less Cookbook by Doris Janzen Longacre. Boy, was that ever a good investment! I am constantly amazed at how I can make simple, but hearty food that's also healthy for our bodies and our budget. Today, I wanted to share a very easy, very inexpensive recipe from that cookbook:

Golden Potato Bake

Ingredients:
2 lbs. potatoes (about 6 medium), peeled
2 cups sliced carrots
1/3 cup dry milk powder
1 Tbsp. butter or Earth's Balance
salt and pepper to taste
1 cup grated cheese, optional

Cook the potatoes and carrots together in salted water until tender and preheat oven to 350. Drain the veggies, saving some of the liquid, and mash using a beater or hand masher. Add the dry milk, butter, and salt and pepper. Beat together, adding the vegetable liquid a little at a time, until fluffy and creamy. Turn into a 2-quart, greased casserole dish. If using cheese, stir it in just before baking. Bake 25 minutes.

The cookbook suggests making potato cakes with any leftovers. This, I plan to do later in the week (assuming we even have leftovers!).

Recipe from the More-with-Less Cookbook.

Submitted by Lindsey @ Penny-wise

Tortilla Chip Casserole

Depending on finances, I sometimes cut the amount of meat in this recipe and add extra beans. If you want to spread the meat further you can add extra beans anyway, and it then really goes a long way. If you buy large packages of beans, go through your normal sorting and soaking routine and cook at least partially before adding to the casserole. This makes a tasty and filling dish, and it freezes reasonably well. We do not often have too many leftovers, just enough for a quick lunch the next day.

Tortilla Chip Casserole

Ingredients:

1 package lean ground beef

1 packet taco seasoning

1 or 2  (8oz.) can crushed tomatoes or even better Italian Passata in a jar if you can find it in the store

1 or 2  (8oz.) can chickpeas - drained

1 or 2  (8oz.) cans red beans - drained

1 package tortilla chips

Brown ground beef, drain fat and take off burner. Add packet of taco seasoning and mix in well – do not add water. Stir in crushed tomatoes or passata. Set aside enough tortilla chips to cover the top of the casserole and crush the rest. Mix the crushed chips into the beef mixture and then finally add the chickpeas and beans. Mix well, place in a casserole dish and then cover top with saved tortilla chips.

Bake uncovered in oven at about 350 degrees for about an hour to an hour and a half.

Serve with grated cheese, taco sauce/salsa and a salad.

Submitted by Heather @ Penny-wise

Chile Relleno Casserole

I love this recipe! First, it's simple. Second, it requires very few ingredients, most of which we will all have in our pantries already. Third, it's versatile. It can be served for breakfast, brunch, or supper. It can be made with or without meat, and tastes great either way. It's easily doubled or tripled, freezes well, and is very economical. Try it!

Ingredients:

2/3 lb. Monterrey Jack cheese, grated (can substitute Colby Jack, Mild or Sharp Cheddar)
1 can whole green chiles, drained
2 eggs, beaten
1 cup milk
1/4 cup flour
1/2 cup cracker crumbs, crushed (I usually use saltine crackers.)

Preheat your oven to 350. Grease an 8x8 baking dish. Then layer half the cheese and half of the whole chiles. Mix the eggs, milk, and flour. Pour half of that mixture over the chiles. Repeat the layers a second time, ending with the milk/egg/flour mixture. Top with cracker crumbs and bake 30 minutes.

Variation:
Add 1/2 a pound of taco meat to the milk/egg/flour mixture.

Serving Suggestions:

For breakfast, make the casserole without the taco meat. Serve a spicy breakfast sausage on the side.

For brunch, make with or without meat. Set out a tray of fresh fruit with fruit dip and two different types of muffins, scones, or both.

For supper, make with or without meat. Serve with beans and chips with homemade salsa or guacamole.

If freezing, assemble the casserole, but do not bake. Thaw before baking.

Written and submitted by Lindsey @ Penny-wise