10 Cheap Loaf Pan Dinners for Two (Under $3 a Plate)
Gus & June Cook
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10 Cheap Loaf Pan Dinners for Two (Under $3 a Plate)
90 просмотров · 5 дн. назад
Gus & June Cook
18 подписчиков
90 просмотров · 5 дн. назад
Small Casseroles for Two in One Loaf Pan: Team June vs Team Gus
Cheap and easy loaf pan dinners for two. Small casseroles made in one little loaf pan, the one you bake banana bread in, with two good plates each and no big pan of leftovers. Old-fashioned comfort food for couples and retirees: tuna noodle casserole, chicken and stuffing bake, ham and scalloped potatoes, chicken and wild rice, spinach stuffed shells, porcupine meatballs, pizza pasta bake, ground turkey stroganoff, pork and sauerkraut, and franks and beans. Every plate costs under $3.
CHAPTERS
0:00 Intro
0:43 Tuna Noodle Casserole (June)
1:36 Chicken and Stuffing Bake (June)
2:28 Ham and Scalloped Potatoes (June)
3:22 Chicken and Wild Rice (June)
4:13 Spinach Stuffed Shells (June)
5:28 Porcupine Meatballs (Gus)
6:30 Pizza Pasta Bake (Gus)
7:16 Stroganoff Bake (Gus)
8:15 Pork and Sauerkraut (Gus)
9:09 Saturday Night Franks and Beans (Gus)
9:46 Team June or Team Gus?
Every recipe is made in a standard 8x4 or 9x5 inch loaf pan and makes 2 plates.
June's little secret: line the pan with a strip of parchment paper with the ends hanging over the sides, and lift the whole thing out.
TEAM JUNE
Tuna Noodle Casserole (about $2.10 a plate)
2 cups egg noodles (cooked 2 min short), 1 can tuna, drained
1 can cream of mushroom soup + 1/3 cup milk
1/2 cup frozen peas, 1/2 cup shredded cheddar, crushed potato chips on top
375°F, 25 min.
Chicken and Stuffing Bake (about $2.85 a plate)
3/4 lb chicken tenders
1 can cream of chicken soup + 1/4 cup sour cream + 1/4 cup milk
1/2 box stuffing mix + 1/2 cup hot water + 2 tbsp melted butter
375°F, 35–40 min.
Ham and Scalloped Potatoes (about $2.20 a plate)
2 medium russet potatoes, sliced thin
1 cup diced ham
1 tbsp butter + 1 tbsp flour + 1 cup milk (white sauce), 1/2 cup shredded cheddar
375°F, 45 min covered, then cheese on top and 15 min uncovered.
Chicken and Wild Rice (about $2.70 a plate)
1 box (6 oz) long grain and wild rice mix with seasoning packet
1/2 lb boneless chicken thighs, bite-size pieces
1 can cream of mushroom soup + 1 3/4 cups water
Covered tight with foil, 375°F about 1 hour. Rest 5 min.
Spinach Stuffed Shells (about $2.50 a plate)
8 jumbo pasta shells (cooked 2 min short)
1/2 cup ricotta, 1/2 cup frozen chopped spinach (thawed and squeezed dry), 2 tbsp parmesan, pinch of garlic powder
1 cup shredded mozzarella, 1 1/4 cups marinara
375°F, 25 min covered, 10 min uncovered.
TEAM GUS
Porcupine Meatballs (about $2.40 a plate)
1/2 lb ground beef, 1/3 cup uncooked long grain white rice, 2 tbsp chopped onion, salt, pepper
1 can condensed tomato soup + 1/2 cup water
8 meatballs, covered tight with foil, 350°F, 1 hour.
Pizza Pasta Bake (about $1.90 a plate)
1 1/2 cups dry rotini (cooked 2 min short)
1 cup marinara + pinch of Italian seasoning
About 16 slices pepperoni, 3/4 cup shredded mozzarella
375°F, 20 min.
Stroganoff Bake (about $2.35 a plate)
1/2 lb ground turkey + 1/2 onion, browned
1 can cream of mushroom soup, 1/2 cup sour cream, 1/4 cup water, 1 tsp Worcestershire sauce
2 cups egg noodles (cooked 2 min short)
Covered, 350°F, 20 min.
Gus's money tip: use ground turkey instead of ground beef in creamy dishes. It costs less, and nobody can tell.
Pork and Sauerkraut (about $2.20 a plate)
2 boneless country style pork ribs (about 3/4 lb)
1 can sauerkraut with juice + 1 tbsp brown sugar
2 small potatoes in chunks + 1/4 cup water
Covered tight with foil, 350°F about 1 1/2 hours, until fork-tender.
Saturday Night Franks and Beans (about $1.30 a plate)
4 hot dogs, sliced into coins
1 can pork and beans
2 tbsp ketchup, 1 tbsp brown sugar, 1 tsp yellow mustard, 2 tbsp chopped onion
350°F, 40 min uncovered.
Prices are approximate and depend on your store.
FOOD SAFETY (USDA)
Chicken and turkey: cook to 165°F.
Ground beef: cook to 160°F.
Pork: cook to at least 145°F. For fork-tender country style ribs, keep baking until they fall apart.
Refrigerate leftovers within 2 hours. Eat within 3–4 days.
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Whose dinners would you rather eat this week? Write Team June or Team Gus in the comments!
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