By Terri Jo Ryan

Tribune-Herald staff writer

Casseroles, the one-dish wonder meals famed for stretching food dollars, are making a comeback in these hard times, according to food industry professionals.

John W. Faulkner, director of brand communications for Campbell’s Soups, said in a recent telephone interview that tuna noodle casserole, for example, remains “an all-time favorite” for many consumers trying to make their money go farther. An eight-serving casserole, based on calculations of July 2008 national average prices, costs only $1.16 per person for dinner, he said.

While comfort foods like chicken and rice casserole remain popular with older generations, he added, younger folk are adding more ethnic diversity and bolder flavors to their casserole creations. The rise of salsa as a condiment in the 1990s is reflected in Hispanic-style dishes like cheesy chicken enchiladas, for example, Faulkner said.

Basil Maglaris, senior manager of corporate affairs for Kraft Foods Inc., agreed that America’s “love affair with the casserole” is reigniting due to the budgetary squeeze. But consumers are also seeking new twists on old favorites to liven up their taste buds, he said in a recent telephone interview.

The company last fall conducted its first ever Velveeta Challenge, a competition among five food bloggers to create the nation’s new top one-pot meal. The winner was Lori Falcon of Maryneal, Texas, a rancher’s wife who whipped up Shrimp Stroganoff Casserole. 

“Casseroles are great for feeding a big crew and easy on the budget,” Falcon said in a telephone interview. “I was also able to sneak broccoli into my Shrimp Stroganoff and had no complaints. You can truly turn anything into a casserole and in today’s economy, frugal is fantastic.”

Linda Carmen, a home-economist with biscuit and corn bread mix company Martha White, said Southern cooking, especially, has a tradition of taking whatever is at-hand for a meal — leftover vegetables or a hunk of meat — to feed a family.

“People are coming back around to home cooking,” she said in a telephone interview from the company’s Tennessee headquarters.

And health doesn’t have to take a back seat to taste when it comes to casseroles, Maglaris said. Velveeta, for example, comes now in lower fat formulations, and is already one-third less fattening than cheddar cheese.

Cooks have more options than ever for substituting ingredients with low-sodium or low-fat products, Faulkner said.

Like Velveeta, other food companies like to host recipe competitions to refresh the recipe box. The deadline to enter the 13th annual National Cornbread Cook-Off is Feb. 28, Carmen said. “The judges seem to really love Tex-Mex recipes,” she added. “Italian works great, too. Oriental, not so much.”

And the folks at SPAM (a Hormel meat product) each summer conduct numerous recipe challenges at regional and state fairs around the nation to acquire the hundreds of recipes they have online at SPAM.com.

tjryan@wacotrib.com

757-5746

SHRIMP STROGANOFF CASSEROLE

1 pound uncooked, de-veined shrimp

4 cups of fresh broccoli florets

1 (12-ounce) bag of egg noodles

9-ounce container of sour cream

16 ounces Velveeta (half of the big 32-ounce box)

1 can Campbell’s Cream of Shrimp

Cook egg noodles according to package directions. Drain and toss in broccoli and shrimp. Pour into 13x9 casserole dish. In a saucepan, add Velveeta, cream of shrimp, and sour cream until melted. Add salt and pepper to taste. Pour on top of noodle mixture and bake at 350 degrees for 25 minutes.

— MyWoodenSpoon.com

QUESO CHICKEN, BLACK BEAN AND RICE CASSEROLE

2 garlic cloves, minced

1 tablespoon olive oil

Medium onion, diced

1 1/2 teaspoons cumin

 1/2 teaspoon chili powder

2 (14-ounce) cans black beans, drained and rinsed

1 (10-ounce) can Ro-Tel (diced tomatoes and chilies)

8 ounces of Velveeta 2 percent, cut into 1-inch cubes

3 cups cooked brown rice

2 cups chopped grilled chicken

4 handfuls of multi-grain tortilla chips, crushed

If not using leftover grilled chicken and rice, start by grilling your chicken (about 2 chicken breast halves) and cooking your rice according to package directions (make enough for about 6 servings).

Preheat oven to 350 degrees.

Heat the oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant. Add the diced onion and cook 1 to 2 minutes more to soften. Add cumin and chili powder and mix together.

Add the black beans; combine to distribute seasoning. Next, add Ro-Tel and cook 2-3 minutes to reduce some of the liquid. Reduce heat to medium-low.

Add the Velveeta and grilled chicken to the pan, stirring occasionally to let the cheese melt.

Grab about four handfuls of chips, place them in a plastic bag (with a good seal) and let your kid smash them for a couple of seconds.

In a 9x13 pan, pour the rice and spread on the bottom of the pan, evenly distributing. Pour the black bean, chicken and queso mixture on top of the rice. Sprinkle the tortilla chips on top of that.

Bake in the oven 5-10 minutes until the chips start smelling toasted. Recipe serves 8.

— KraftFoods.com

ELEGANT POTATO SPAM CASSEROLE

1 (10 3/4-ounce) can cream of potato soup

 1/4 cup grated Parmesan cheese, divided

2 tablespoons sherry

4 cups hot prepared mashed potatoes

1 (12-ounce) can SPAM® Classic, cut into small pieces

 1/4 teaspoon paprika

Heat oven to 425 degrees. Combine soup, 2 tablespoons Parmesan and sherry; stir until smooth. Spoon mashed potatoes into 1 1/2-quart casserole coated with cooking spray. Sprinkle SPAM on top of potatoes. Spread soup mixture over SPAM. Sprinkle remaining 2 tablespoons cheese and paprika over soup mixture. Bake 20 minutes or until thoroughly heated. Recipe serves 8.

— SPAM.com

BURRITO CASSEROLE

2 cans of refried beans

1 (5.4-ounce) bag of Mexican-style rice

1 can of black olives

1 medium tomato, diced

1 (12-ounce) bag of vegetarian ground beef

(Or replace with 1 pound ground beef)

1 package of taco seasoning mix

8 ounces Velveeta Mexican Cheese

8 (10-inch) tortilla shells

1 (16-ounce) jar of salsa

Preheat oven to 350 degrees. Dice tomato and black olives and set aside. Cut Velveeta into small cubes and set aside.

Cook the bag of rice according to the instructions. While cooking, heat both cans of refried beans in a pot. Pour about one spoon full of the salsa into the beans to make them a little bit more fluid. Heat the ground beef in a frying pan. Pour the taco seasoning in while heating.

After the rice is cooked (but still warm) and the beans and vegetarian ground beef are also warm, you can start layering.

First, lay 2 tortilla shells along the bottom of your large casserole dish. Then scoop half of the beans onto those shells. Then sprinkle about half of your diced tomatoes and about one-third of your black olives on top of the beans. Spread about half of your beef and then half of your rice to finish off the layer.

Place 3 tortilla shells and then do the layers again: Beans, tomatoes, black olives (another third), ground beef and rice. Put one final layer of three shells on the top.

Now spread out the cubes of cheese on the top of the tortilla shells. Sprinkle the last bit of black olives over the top.

Place casserole in oven and cook for 30 minutes. At 30 minutes, take the casserole dish out of the oven and pour some salsa (to taste) on the top of the now-melted cheese. Put the dish back in the oven for 10 minutes.

After 10 minutes, take the dish out and serve.

— KraftFoods.com

AY CARAMBA! CHICKEN SPAGHETTI

3 or 4 chicken breasts (boneless, skinless, bite-sized pieces)

 1/2 cup colorful bell peppers (diced)

Small onion (diced)

 1/4 cup butter or margarine

12 ounces Mexican Mild Velveeta cheese

1 (10.75-ounce) can cream of chicken soup

1 cup milk

10 ounces diced tomatoes (optional, with green chilies)

1 package of taco seasoning mix

16 ounces of spaghetti (cooked)

Heat oven to 350 degrees. Prepare the spaghetti per package directions. Drain and set aside.

Saute the chicken, bell peppers and onions in butter or margarine in a large nonstick skillet over medium heat until cooked through, about 5-10 minutes.

In the same skillet, add the Mexican Mild Velveeta cheese, cream of chicken soup and milk. Heat until melted, stirring frequently. Add the diced tomatoes and taco seasoning mix, and cook until heated through.

Spoon the spaghetti into a 13x9 inch baking dish sprayed with non-fat cooking oil, and cover with chicken and cheesy tomato sauce. Bake 15-30 minutes, until cheese is bubbly. 

— KraftFoods.com

MEAT LOVERS PIZZA CASSEROLE

 1/2 pound ground beef

 1/2 pound sausage

8 ounces bacon

1 cup fully cooked ham

Sliced pepperoni (use as much or as little as you prefer)

10 ounces ziti noodles, cooked and drained

1 (24-ounce) jar spaghetti sauce, divided

1 medium onion, chopped

1 cup chopped green pepper

12 ounces Velveeta cheese, divided

In a skillet, cook ground beef, onion and green pepper until meat is no longer pink; drain and set aside in a medium sized bowl.

In a skillet, cook sausage until meat is no longer pink; drain and add to bowl with beef in it. In a skillet, cook bacon; drain and add to bowl with other meats.

Add 1 cup of fully cooked ham (cut into bite size pieces) to the other meats and stir everything until well mixed. Then add half of the jar of spaghetti sauce to the meat mixture; mix well.

After you have cooked and drained your ziti noodles, add 4 ounces of Velveeta cheese that has been cut into small cubes. Be sure to add the Velveeta cheese while the noodles are warm so that the cheese will melt. Then add the other half of the jar of spaghetti sauce to the noodles and cheese. Spread the noodles into a greased 9×13-inch dish.

Add the meat mixture on top of the noodles. Cover with 8 ounces of grated Velveeta cheese and top with pepperoni slices.

Bake for 30 minutes or until cooked through.

— KraftFoods.com

WHITE CHICKEN CHILI WITH CHEDDAR HUSHPUPPY CRUST

Filling

1 tablespoon olive oil

1 cup finely chopped onion

2 cloves garlic, minced

1 medium green pepper, chopped

 1/2 teaspoon cumin

1 tablespoon chili powder

2 tablespoons lime juice

1 (19-ounce) can cannellini beans (white kidney beans)

2 cups chopped cooked chicken

1 (14-ounce) can chicken broth

1 (4.5-ounce) can mild green chilies, drained

Crust

1 large egg

 1/2 cup milk

3 tablespoons butter or margarine, melted     

1 (6-ounce) package Cotton Country Cornbread mix

 1/4 cup finely chopped onion

1 cup shredded cheddar cheese

Sour cream, salsa, chopped cilantro (optional)

 Heat oven to 400 degrees. Heat oil over medium heat in a 10 1/2-inch cast iron skillet. Add 1 cup onion, garlic, green pepper, cumin and chili powder; sauté about 3 to 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes.

Beat egg in medium bowl. Add milk, butter and corn bread mix; mix well. Stir in  1/4 cup onion and cheese. Pour over chicken chili in skillet.

Bake 25 to 30 minutes or until corn bread is golden brown. Top with sour cream, salsa and/or cilantro, if desired. Recipe serves 6.

— MarthaWhite.com

SOUTH OF THE BORDER CHICKEN FIESTA

 1/4 cup butter

1 small onion, chopped

1 clove garlic, minced

2 (6-ounce) packages southwestern seasoned fully cooked chicken strips

1 (10 3/4-ounce) can nacho cheese condensed soup

 1/2 cup sour cream

1 (15-ounce) can black beans, drained and rinsed

1 (4-ounce) can chopped green chilies, divided

1 (7-ounce) package sweet yellow corn bread mix

 3/4 cup Mexican-style shredded cheese

 1/2 cup milk

 1/2 cup creamed corn

1 large egg 

Shredded lettuce, sour cream, salsa, Mexican-style shredded cheese to garnish.

Heat oven to 375 degrees. Melt butter in a cast iron skillet. Add onion and garlic; cook until tender. Transfer to medium bowl; set aside.

Wipe skillet with paper towel. Combine chicken, soup, sour cream, beans and 4 tablespoons of the chilies in skillet; stir until blended. 

Add corn bread mix, cheese, milk, corn, egg and remaining chilies to bowl with cooked onions and garlic; stir until blended. Spread corn bread mixture over chicken filling. 

Bake 30 to 35 minutes or until corn bread topping is golden brown. (Place foil or pan on lower rack, in case filling bubbles over.)  Cut into wedges; garnish each slice with shredded lettuce, sour cream, salsa and cheese. Recipe makes 8 servings.

— MarthaWhite.com

PENNSYLVANIA DUTCH HAM AND NOODLE CASSEROLE

1 tablespoon vegetable oil

2 cups cubed cooked ham

1 medium onion, chopped

1 (10 3/4-ounce) can condensed cream of mushroom soup

2 cups shredded extra-sharp cheddar cheese

8 ounces extra-wide egg noodles, cooked and drained

Heat oil in 4-quart saucepan over medium-high heat. Add ham and onion and cook until onion is tender.

Stir soup in saucepan and heat to a boil. Reduce heat to low. Add cheese and stir until cheese is melted. Add noodles and cook until mixture is hot and bubbling. Recipe serves 4.

— CampbellSoup.com

CREAMY CHICKEN ENCHILADAS

1 (10 3/4-ounce) can condensed cream of chicken soup

1 (8-ounce) container sour cream

1 cup picante sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1 cup shredded Monterrey Jack cheese

10 (6-inch) flour tortillas, warmed

1 medium tomato, chopped (about 1 cup)

1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Spread about  1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.

Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. Recipe serves 6.

— CampbellSoup.com

TUNA NOODLE CASSEROLE

2 (10 3/4-ounce) cans condensed cream of mushroom soup

1 cup milk

2 cups frozen peas (or peas and carrot mix; or a broccoli and cauliflower mix)

2 (10-ounce) cans of tuna, drained

4 cups hot cooked medium egg noodles

2 tablespoons dry bread crumbs

1 tablespoon butter, melted

Stir soup, milk, peas, tuna and noodles in 3-quart casserole.

Bake at 400 degrees for 30 minutes or until tuna mixture is hot and bubbling. Stir tuna mixture.

Stir bread crumbs and butter in small bowl. Sprinkle over tuna mixture. Bake 5 minutes or until bread crumbs are browned. Recipe serves 8.

— CampbellSoup.com

COMPANY CASSEROLE

1 (6-ounce) package egg noodles

1 can condensed cream of mushroom soup

1 cup milk

 1/4 pound pimiento cheese, sliced

2 hard-cooked eggs, chopped

1 (7-ounce) can tuna fish

6 tablespoons flaked cereal crumbs, buttered.

Cook the noodles in boiling salted water until tender. Empty the soup into a pan and stir well, then add milk and heat. Add the pimiento cheese and stir until the cheese melts. Combine noodles, eggs and tuna with the sauce. Put in a buttered casserole, sprinkle buttered flaked cereal crumbs over the top and bake in a moderate oven (350 degrees) 25-30 minutes. Recipe serves 8.

— Easy Ways to Good Meals: 99 Delicious Dishes Made With Campbell’s Soups, Campbell Soup Company (1941)