Easy Casserole Meal

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Easy Casserole Meal

Easy Casserole Meal


If you know the basics for a casserole you can mix and match almost anything to make one. Here are some of the basics used in making a casserole.

Starch – rice, potatoes, noodles, macaroni
Meat – any type or small amount of leftover meat
Veggie – one or more of most any kind of veggie – broccoli, green beans, corn, carrots, peas
Sauce – this can be some kind of cream soup, cheese sauce, or white sauce. For Mexican dishes use salsa, enchilada sauce. For Italian marinara  sauce.
Crushed crackers, chips, cereal or bread crumbs


 Today’s Menu:

Back to Basics Casserole*
French Bread, warmed, spread with butter and garlic powder.
Cinnamon Apples*

Today’s Recipes:

*Cinnamon Apples

4 apples, peeled and cored
1/4 – 1/2 cup cinnamon candies

Place apples and candies in sauce pan and add enough water to cover. Cook until apples become tender, about 15 to 20 minutes. Stir every once in awhile to help the candies dissolve. Apples will be a beautiful bright red.


(This is a great way to use your leftover turkey. You can use chicken too. If you don’t have much time, use frozen veggies. Just cut down on the cooking time and, if not using frozen potatoes, cook them first.)

*Back to Basics Casserole

3 cups turkey or chicken, cubed and cooked
3 medium carrots, cut into bite sized pieces
3 celery stalks, cut into bite sized pieces
3 red potatoes, cut into bite sized pieces
1 (10-3/4 oz.) can cream of chicken soup
1/2 – 3/4 soup can of water
Salt and pepper to taste

Place the turkey in a well greased 2 quart baking dish. Layer the rest of the veggies on top of that. Mix soup, water, salt and pepper. Then pour over everything. Bake at 350° for 60 to 75 minutes until tender. If using frozen veggies, cut time in half. Makes 4-5 servings.

For more helpful tips and easy recipes like these, check out our Dining On A Dime Cookbook!



  1. Sharon Desilets says

    I really love your newsletters and appreciate the fudge tips. Will give the recipes a try. If you really want to make quick fudge try the San Francisco fudge recipe at the Ghirardelli chocolate website. Their chips make an excellent fudge, but I use the store brands for every day fudge. Their recipe uses the sweetened condensed milk, chocolate, chips, mini marshmallows (I’ve subbed a cup of the mallow. creme) vanilla and nuts. This basic recipe can be used with other flavored chips and add-ins. I sometimes add chopped caramels (like Kraft) to make a turtle fudge. Keep up the great work!

  2. Mary says

    I make a version of Millionaire Fudge which we call Arkansas Fudge. The recipe came from a co-worker from Arkansas about 40 years ago. It wouldn’t be Christmas without a pan or two.

    My daughter doesn’t like nuts (except cashews) so before adding the pecans, I take out enough for a small pan for her.

    I’ve been ill and haven’t had the energy to do any Christmas baking or fudge making so far this season. That is why when I was at the store yesterday, a frozen “Chocolate Silk Pie’ jumped into my cart :-)

  3. Pam Smith says

    I made my sister’s homemade fudge last week for a party – but lined the square dish with wax paper instead of foil thinking I’d outsmart her and do my own thing. Trying to pull it out of the pan – the wax paper kept tearing and was embedded into the fudge in places and I was thinking, “If I get this out – I’ll never use wax paper again!” My siser had also warned me it was hard to cut.

    Eureka – it is wax paper – glass bowl – no foil – so I popped it into microwave for 15 seconds. When I pulled it out I used a spoon to get under the edge and it came right out of bowl, wax paper peeled right off too. I placed it on a cutting board and grabbed a big knife – and tho I had to press really hard – it really wasn’t that difficult to cut either.

    Try it!!

  4. Evelyn says

    Hi all! Thank you for the very nice recipes. I will prepare the casserole and apples this evening.
    Question: Do I have to chop the apples before boiling them, or do I boil them whole? Sounds like a lot of water. Appreciate your answer. Thanks!

  5. Karen S. says

    I so appreciate all of your tips and recipes!!! I have been reading your email/tips for awhile now, I also own a copy of your Dining on a Dime. I appreciate all of your hard work, I too have Chronic Fatigue Syndrome and some Fibromyalgia,I know that there are days that it is difficult to even get up off of the couch, so it is truly amazing that you do all you do to help the rest of us out!!! Keep up the wonderful job!

  6. Rachel says

    I remember that one year my mother’s fudge did not set properly. She poured it into a platter, and it was just kind of soupy. I remember my cousin ate it with a spoon! I think he ate the whole platter! The gumprop fudge sounds yummy! I want to make that!

  7. Mary E.S. says

    The easiest way I found to cut fudge is to put it in the freezer for a few minutes,then place on a cookie sheet and cut it with a pizza cutter.It zips through so fast,the fudge doesn’t have time to stick.I make 10 to 12 pans every year so I had to find a really easy way to do them.

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