Apple to the Core

Budget Meals


Try our Casseroles and One Dish Meals for more money saving recipes.  

Ham 'n' Tater Bake

  • 1 pkg (28 oz) frozen steak fries

  • 1 pkg (10 oz) frozen chopped broccoli, thawed and drained

  • 1½ cups diced fully cooked ham

  • 1 can (10¾ oz) condensed cream of broccoli, soup, undiluted

  • 3/4 cup milk

  • 1/2 cup mayonnaise (no substitutes)

  • 1 cup (4 oz) shredded cheddar cheese

In a greased 3-qt baking dish, layer the first three ingredients in the order listed. Combine the soup, milk and mayonnaise until smooth. Pour over ham. Cover and bake at 350º  for 20 minutes. Uncover; sprinkle with cheese. Bake 20-25 minutes longer or until bubbly. Makes 6-8 servings. 

Chicken Dumpling Soup

  • 2 cans (10¾ oz) condensed cream of chicken soup, undiluted

  • 3-1/3 cups milk, divided into  2-2/3 cups and 1 cup

  • 1-2/3 cups Bisquick

In a 3 quart sauce pan, combine soup and 2-2/3 cups of milk. Bring to a boil over medium heat; reduce heat. In a bowl, combine biscuit mix with remaining milk just until blended. Drop by rounded tablespoons onto simmering soup. Cook, uncovered for 10 minutes. Cover and simmer 10-12 minutes longer. Do not lift lid while simmering. Makes 4 servings.

Pasta Primavera

  • 3 cups broccoli florets

  • 1 can (10¾ oz) condensed cream of chicken or mushroom soup, undiluted

  • 1 large carrot, julienned

  • 1/2 cup milk

  • 1/4 cup grated Parmesan cheese

  • 1 garlic clove, minced

  • 1/8 tsp pepper

  • 3 cups cooked spaghetti

In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through. Makes 4 servings.

Oriental Hash

  • 2 tbl oil

  • dash garlic powder

  • 1½ cups cubed, cooked pork

  • 2 cups cooked rice

  • 3 tbl soy sauce

  • 2 well beaten eggs

  • 2 cups shredded lettuce

Heat oil in skillet, add pork and garlic powder. Cook until meat is lightly browned. Add rice and soy sauce. Cook about 2 minutes. Stir constantly. Fry eggs in a small skillet. Cut eggs in strips and add to rice mix. Cook and stir for one more minute. Remove from heat. Add lettuce. toss together. Serve immediately. Makes 4 servings.


Sweet and Spicy Chicken

  • 1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes

  • 3 tbl taco seasoning

  • 1 to 2 tbl vegetable oil

  • 1 jar (11 oz) chunky salsa

  • 1/2 cup peach preserves

  • hot cooked rice

Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat. In a skillet; brown chicken in oil. Combine the salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until chicken is fully cooked. Serve over rice. Makes 4 servings.

Western Meal in One

  • 1 lb ground beef

  • 1 tbl oil

  • 1 clove garlic

  • 1 tsp salt

  • 1 large onion

  • 1 green pepper

  • 1 tsp chili powder

  • 1 (16 oz) can tomatoes

  • 1 (16 oz) can kidney beans

  • 3/4 cup uncooked rice

  • 1/4 cup ripe olives, chopped (optional)

  • 3/4 cup shredded cheddar cheese

Brown meat; add spices, onion and green pepper. Sauté 5 minutes or until veggies are tender. Set aside cheese and olives. Mix in remaining ingredients. Put in greased 2-quart casserole dish. Bake at 350º for 45 minutes, uncovered. Sprinkle with olives and cheese. Bake 15 minutes longer until cheese melts.

Beef-Pot Casserole

  • 2 large potatoes

  • 2 large carrots

  • 1 large onion

  • 2 cups frozen peas

  • 1 stalk celery

  • 1/2 lb hamburger

  • 1 can cream of mushroom soup

  • 1/2 cup milk

Slice potatoes into the bottom of a greased 9x13" pan. Sprinkle with salt and pepper. Slice carrots, onion and celery on top of potatoes. Layer peas on top next. Put ground beef on top of casserole. Sprinkle with garlic powder and pepper. Add milk to cream of mushroom soup and mix well. Pour over all. Bake at 325º for about 90 minutes.

Tater Tot Casserole

  • 2 lbs ground beef

  • 1 small onion, chopped

  • 2 cans green beans

  • 1 can cream of mushroom soup

  • 1 (16 oz) pkg Tater Tots

  • seasoned salt

  • pepper

  • 1/2 cup water

Brown ground beef and onion together, drain. Season with pepper and seasoned salt. Add can of mushroom soup and 1/2 can water. Stir and mix well. Spread out in casserole dish. Drain green beans and layer on top of ground beef. Layer Tater Tots on top of green beans. Bake at the temperature and time  recommended for Tater Tots. 


  • 1½ 8-oz packages wide egg noodles

  • 2 lbs ground beef

  • 1 cup chopped onions

  • 3/4 cup finely chopped celery

  • 1 medium green pepper, finely chopped

  • 2½ tsp salt

  • 1/4 tsp pepper

  • 2 10-3/4 oz cans condensed tomato soup

  • 1/4 cup margarine

  • 1/4 cup grated Parmesan cheese

Prepare noodles as label directs; drain. Meanwhile, in large skillet over medium heat, cook ground beef, onion, celery, green pepper, salt and pepper until meat is browned, about 10 minutes, stirring occasionally. Spoon off fat. Stir in undiluted tomato soup. Place hot noodles in 3-qt casserole; toss with butter or margarine until melted. Stir in meat mixture until well mixed. Sprinkle top with Parmesan cheese. Bake in 350º oven for 45 minutes or until hot and bubbly. Makes 10 servings.

Ground Beef Creole with Rice

  • 1 lb ground beef

  • 1/2 cup chopped onion

  • 1 clove garlic, minced

  • 1 (16 oz) can stewed tomatoes

  • 1 medium green pepper, cut into thin strips

  • 2 cups diagonally sliced celery

  • 4 tsp paprika

  • 2 tsp salt

  • 1/8 tsp cayenne pepper

  • 1 tbl all-purpose flour

  • 6 cups hot cooked rice

In 12-inch skillet over medium heat, cook ground beef, onion and garlic until meat is browned about 10 minutes, stirring occasionally. Spoon off excess fat. Drain tomato liquid into mixture. Set tomatoes aside. Add green pepper, celery, paprika, salt and cayenne pepper; heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes until pepper and celery are tender, stirring occasionally. In cup, blend flour and 1/4 cup water until smooth; gradually stir in to meat mixture and cook, stirring constantly, until thickened. Add reserved tomatoes, heat through. Serve mixture over rice. Makes 6 servings. 

Ground Beef Biscuit Roll with Mushroom Sauce

  • 1 lb ground beef

  • 1/2 cup chopped onion

  • 1/2 cup chopped pitted ripe olives

  • 1/2 tsp salt

  • 1/2 tsp basil

  • 1/8 tsp pepper

  • 4 cups Bisquick

  • 2 tbl chopped parsley

  • 1 egg yolk

  • Mushroom Sauce ( recipe follows)

Preheat oven to 425º. In skillet over medium heat, cook ground beef and onion until meat is browned, about 10 minutes, stirring occasionally. Remove from heat; stir in olives, salt, basil and pepper; set aside. In medium bowl with fork, stir baking mix with parsley. Quickly mix in 3/4 cup cold water just until mixture forms a soft dough that leaves side of bowl. Turn dough onto lightly floured surface; knead 8-10 strokes to mix thoroughly. With floured rolling pin, lightly roll dough into 12" by 10" rectangle. Evenly spread meat mixture on dough to within 1/2 inch of edges. Staring at narrow end, roll up dough, jelly-roll fashion; tuck ends under. Place roll, seam-side down, on small cookie sheet. Beat egg yolk with 1 tsp water; brush roll with yolk mixture. Bake 30 minutes or until browned. Meanwhile, prepare Mushroom sauce. Slice roll and serve with sauce. Makes 8 servings.

Mushroom Sauce: In medium skillet over medium heat, melt 2 tablespoons butter or margarine, add 1/2 lb mushrooms, thinly sliced and 1 beef bouillon cube, until mushrooms, are tender, about 10 minutes. Meanwhile, in a small bowl blend 1 tbl all-purpose flour with 1 cup water; gradually stir into mushrooms; cook, stirring constantly, until thickened.

Spicy Mexican Skillet

  • 1 lb ground beef

  • 1 cup chopped onion

  • 1 cup chopped green pepper, divided

  • 1 (16-oz) can tomatoes

  • 1 (8 oz) package elbow macaroni

  • 2 tbl sugar

  • 2 to 3 tbl chili powder

  • 1 tsp salt

  • 1 (16 oz) container sour cream

Brown ground beef  onion and 1/2 cup of the green pepper in a large skillet over medium heat. Drain tomato liquid into meat mixture; cut tomatoes into bite-size pieces and set aside. Add macaroni, sugar, chili powder, salt and 1 cup water; heat to boiling. Reduce heat to low; cover and simmer 25 to 20 minutes until macaroni is tender, stirring occasionally. Stir in sour cream; sprinkle on reserved green pepper and tomatoes. Cook until heated through. Makes 7 servings.

Tomato Mac and Beef

  • 1 lb ground beef

  • 1 cup chopped onion

  • 1 can (14.5 oz) Zesty diced tomatoes with mild green chilies

  • 1 cup (4 oz) dried elbow macaroni

  • 1 cup (4 oz) shredded cheddar cheese

Brown meat and onion in large skillet; drain. Season with salt and pepper, if desired. Add undrained tomatoes and 1 cup water; bring to a boil. Stir in macaroni. Cover and simmer 10 or until pasta is tender. Stir in cheese. Garnish with sliced green onion and sour cream if desired.  Makes 4 servings.

10 Minute Chili

  • 3/4 lb ground beef

  • 1 tbl chili powder

  • 1 can (14.5 oz) Chili Style Chunky tomatoes

  • 2 cans (8 oz each) tomato sauce

  • 1 can (16 oz) kidney beans, drained

Brown meat with chili powder in large skillet; drain. Add tomatoes, tomato sauce and beans. Cook over medium high heat 5 minutes. Serves 4

Chinese Beef and Rice

  • 1-1/3 cup uncooked regular rice

  • 1/4 cup salad oil

  • 1 tbl salt

  • 3 cups boiling water

  • 2 beef bouillon cubes

  • 1 tbl plus 1 tsp soy sauce

  • 2 medium onions, chopped

  • 4 stalks celery, chopped

  • 2 green peppers, chopped

  • 3 cubs diced cooked beef or 1 lb cooked ground beef

In large skillet, cook and stir rice in oil over medium heat until golden brown. Add salt, water, bouillon cubes and soy sauce. Cover tightly; simmer 20 minutes. Stir in onion, celery, green pepper and meat. Cover tightly; simmer 10 minutes longer or until all liquid is absorbed and rice is tender. Makes 4-6 servings.

Cheeseburger Rice

  • 1 pound ground beef

  • 1 medium onion, chopped

  • 2 cups water

  • 2/3 cup ketchup

  • 2 tbl prepared mustard

  • 1/2 tsp salt

  • 1/8 tsp pepper

  • 2 cups Minute Rice, uncooked

  • 4 oz cheddar cheese

Brown beef and onion in large skillet on medium-high heat; drain. Stir in water, ketchup, mustard, salt and pepper. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. top with cheese; cover. Let stand 3 minutes or until cheese melts. Makes 4 servings.

Meat-n-Potatoes Patties

  • 3/4 lb lean ground beef

  • 3/4 cup coarsely ground peeled potatoes

  • 1/4 cup finely chopped onions

  • 2 tbl chopped green pepper

  • 1/4 tsp salt

  • 1 tbl cooking oil

  • 1 cup tomato juice

  • 1 tbl all purpose flour

  • 1/4 cup water

In a bowl, combine the first six ingredients. Shape into four patties. In a skillet over medium heat, brown the patties in oil; drain. Add tomato juice. Reduce heat; simmer 20-25 minutes or until meat is no longer pink. Remove patties to a serving platter; keep warm. Combine flour and water; gradually add to juice in the skillet. Cook over medium low heat, stirring constantly until thickened. Spoon over patties. Serve immediately. Makes 4 servings.

15 Minute Smoked Sausage Jambalaya

  • 1 cup instant rice or regular rice

  • 1 lb smoked sausage or Polska Kielbasa, cut into 2 inch pieces

  • 1 medium onion, chopped

  • 1/2 cup chopped green pepper

  • 1/2 cup sliced celery

  • 1 can (8 oz) tomatoes

  • 4 drops hot pepper sauce

  • 1/4 tsp pepper

Cook rice according to package. While rice is cooking, coat the inside of a large skillet with Pam or vegetable oil. Heat skillet over medium heat. Add sausage, onion, green pepper and celery and sauté until vegetables are tender. Add tomatoes, hot pepper sauce and pepper. Stir cooked rice into sausage mixture. Cook over low heat, stirring frequently, until thoroughly heated. Makes 4-6 servings.

Beef-Vegetable Hobo Packs

  • 1 pound ground beef

  • 1 small onion, chopped

  • 2 cans condensed vegetable beef soup (10 3/4 oz each)

  • 1/2 tsp salt

  • Instant mashed potatoes (if you are in a hurry) or real mashed potatoes if you have time. Make enough for 4 servings (a little drier than usual)

  • paprika

Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain. Remove from heat; stir in soup and salt. Divide mixture among four 12-inch squares of heavy-duty aluminum foil. Spoon potatoes onto beef mixtures; sprinkle with paprika. Preheat oven to 425º. Place frozen dinners on ungreased baking sheet. Bake until hot, about 40-45 minutes. Transfer to dinner plates or kids love to eat their hobo meals right out of the foil packets. Makes 4 servings.

Beef Romano

  • 1 lb ground beef

  • 1 small onion, shopped

  • 1 pkg (10 oz) frozen mixed vegetables

  • 1 can (8 oz) tomato sauce

  • 1/2 cup water

  • 1/2 tsp salt

  • 1/4 tsp dried oregano leaves

  • 1/8 tsp garlic powder

  • 1/4 cup grated parmesan, optional

  • hot cooked spaghetti

Cook and stir beef and onion in a 10 inch skillet until onion is tender and beef is browned. Add remaining ingredients except spaghetti and cheese. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 3 minutes. Serve over hot spaghetti and sprinkle with cheese. Makes 4 servings.

Steak Roll-up Supper

  • 4 beef cubed steaks

  • 2/3 cup hot water

  • 2 cups seasoned stuffing mix

  • 2 tablespoons vegetable oil

  • 1 can (15 oz) tomato sauce

  • 1/2 teaspoon salt

  • 1/4 teaspoon dried thyme leaves

  • 1/4 teaspoon rosemary leaves

  • 1/4 teaspoon poultry seasoning

  • 8 small white onions, peeled

  • 1 can (16 oz) French style green beans, drained

  • Combine stuffing mix and water. Spread each beef cubed steak with stuffing mixture. Roll and fasten with wooden picks. Brown beef rolls in oil in 10 inch skillet; drain. Mix tomato sauce, salt, thyme, rosemary and poultry seasoning. Add tomato sauce mixture and onions to skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about one hour.  Stir in bean. Cover and simmer until beans are hot, about ten minutes. Makes four servings.

    Easy Sausage Supper

    • 2 cups water

    • 2 tsp instant beef bouillon

    • 2 large potatoes, cut lengthwise in fourths

    • 4 medium carrots, cut into 3 inch strips

    • 2 large onions, cut into fourths

    • 1/2 medium head cabbage, cut into 4 wedges

    • 1 tsp salt

    • 1 medium apple

    • 4 to 6 knackwurst

    Heat water and instant bouillon to boiling in a Dutch oven. Layer potatoes, carrots, onions and cabbage in bouillon, sprinkle with salt. Layer apple and knackwurst on top. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 25 to 30 minutes. Remove knackwurst, apple and vegetables with slotted spoon and arrange on platter. Serve with mustard and horseradish. Makes 4 servings.

    Turkey Dressing Bake

    • 2 cups cooked turkey - cut up

    • 2 eggs

    • 1 cup warm water

    • 1 pkg turkey or chicken gravy mix

    • 1 1/3 cups herb-seasoned stuffing mix

    • 1/4 cup slivered almonds (optional)

    Heat oven to 350 degrees. Place turkey in greased baking pan, 8x8x2". Beat eggs, water and gravy mix; pour on turkey. Sprinkle turkey with stuffing mix, then with almonds. Bake uncovered 40 minutes. Top each serving with Mushroom-Corn Sauce (below)

    Mushroom-Corn Sauce

    • 1 can (12 oz) whole kernel corn with sweet peppers, drained

    • 1 can (10 3/4 oz) condensed cream of mushroom soup

    • 1 can (4 oz) mushroom stems and pieces (with liquid)

    Heat all ingredients to boiling, stirring frequently.

    Taco Potato Shells

    • 3 large baking potatoes

    • 1 tbl margarine, melted

    • 1 lb ground beef

    • 1 can (14 1/2 oz) diced tomatoes, undrained

    • 1 envelope taco seasoning

    • 1/2 cup shredded cheddar cheese

    • 1/3 cup sour cream

    • 2 green onions, sliced

    Scrub and pierce potatoes. Bake at 375 for 1 hour or until tender. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a tin shell (refrigerate pulp for another use). Brush inside and outside of potato shells with margarine. Place cut side up on an ungreased baking sheet. Bake, uncovered for 20 minutes. Meanwhile, in a skillet, cook beef over medium heat until no longer pink, drain. Add tomatoes and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. Spoon into potato shells; sprinkle with cheese. Bake, uncovered, 5 to 10 minutes longer or until cheese is melted. Tope with sour cream and onion. Served with a dinner salad.  Makes 6 servings.

    Pizza Porcupine Patties

    • 1 can (15 oz) tomato sauce

    • 1 lb ground beef

    • 1/2 cup uncooked regular rice

    • 2 tbl chopped canned chiles

    • 1 tsp salt

    • 1/4 tsp garlic slat

    • 1/4 tsp dried oregano

    • 1 1/2 tsp instant beef bouillon

    • 1 cup boiling water

    • 1 pkg (4 oz) shredded pizza cheese

    Heat oven to 350 degrees. Reserve 1 cup of tomato sauce. mix remaining sauce, the ground beef, rice, chilies, salt, garlic salt and oregano. Shape into 6 patties 1/2 inch thick. Place in ungreased baking pan, 13x9". Bake uncovered 15 minutes.

    Remove patties from oven; drain. Dissolve instant bouillon in boiling water; stir in reserved tomato sauce. Pour tomato sauce mixture over patties. Cover and bake 35 minutes. Spoon tomato sauce over patties; sprinkle with cheese. Bake uncovered until cheese is melted, about 5 minutes. Makes 6 servings.

    Chicken in Potato Boats

    • 2 cups cut-up cooked chicken

    • 1 medium stalk celery, sliced

    • 1/4 cup pitted ripe olives

    • 1 tbl chopped pimiento

    • 1/2 tsp chili powder

    • 1/4 cup sour cream

    • 1 can cream of chicken soup

    • 1/2 cup instant mashed potato puffs

    • 3 tbl butter or margarine

    • Potato Boats (below)

    • 3/4 cup sour cream

    • 1/4 tsp salt

    Heat oven to 350 degrees. Mix chicken, celery, olives, pimiento, chili powder, 1/4 cup sour cream and 1/2 cup of the soup; reserve. Cook and stir potato puffs in butter until golden; reserve for topping. 

    Prepare Potato Boats. Spoon chicken mixture into Potato Boats. Sprinkle with browned potato puffs. Bake 30 minutes.

    Mix remaining soup, 3/4 cup sour cream and the salt. Heat to just boiling. Serve over chicken. Makes 8 servings.

    Potato Boats: Prepare instant mashed potato puffs for 8 servings as directed on package except--reduce water to 2 cups. Stir in 1 egg, slightly beaten, and 1/4 cup grated American Cheese food. Spoon into 8 mounds on greased baking sheet. Hollow center with the back of spoon.

    Hamburger Stroganoff

    • 1 pound ground beef

    • 1/2 cup chopped onion

    • 1/4 cup butter or margarine

    • 2 tbl flour

    • 1 tsp salt

    • 1 clove garlic, minced

    • 1/4 tsp pepper

    • 1 can (4 oz) mushroom pieces, drained

    • 1 can cream of chicken soup

    • 1 cup dairy sour cream

    • 8 oz medium noodles, cooked

    In large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, slat, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly.

    Reduce heat; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over egg noodles. Makes 4 servings.

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