Here's a casserole (I ate this alot when I was a starving college student)... it was a concoction I came up with out of necessity and lack of
groceries in the pantry:
CranialSponge's Welfare Casserole
- 1 package of weiners (sliced into bit size pieces, raw)
- 2 cans of creamed corn
- 1 onion chopped
- 5 or 6 large potatoes (peeled and sliced into thin slices - like scalloped potatoes - I slice the slices in half for faster cooking time in the
- Seasoning salt
Preheat oven to 350.
In a deep frying pan with a lid over medium heat, pan fry your spuds in a generous amount of olive oil and butter. Be sure to toss the spuds around
as soon as you add them to the pan and coat them well with the oil/butter so they don't stick together. Cover with lid and give them a good stir/flip
every 5 minutes.
When the spuds are about 3/4 of the way cooked, and starting to brown up nicely, add in your onion. Fry until the onions are transparent and then add
in a generous amount of seasoning salt to give the spuds a good flavouring. Continue frying until a nice golden brown, stirring every few minutes.
In a large mixing bowl, combine your weiners, spuds, and creamed corn. Toss and coat everything well.
Pour into a buttered casserole dish with a lid (or aluminum foil). Bake covered for about 45 minutes to an hour until everything is bubbling and the
wieners are cooked through.
Add a side of buttered toast and you've got a full belly for mere pennies on the dollar.
A single person will get several meals out of this over a few days.
Side note: The pan fried spuds with onions and seasoning salt is actually how I make my hashbrowns, so basically I just added the weiners and creamed
corn to gussy them up and get a full meal out of it.
You'd be surprised how uber tasty this simple casserole dish is... I actually still crave it once in a while and have to cook up a batch.
edit on 21-11-2014 by CranialSponge because: (no reason given)