Zealand's Easiest Family Recipes
Serving healthy food to your family is challenging, especially
when you are on a low budget. We have low cost meals for people
on a budget with cost saving ideas and budget recipes. They
are all healthy eating ideas and are cheap to prepare. Change
the recipes to suit your family's tastes and the ingredients
you have. Cutting costs on food doesn't mean you have to cut
on quality. It's still possible to prepare meals that not only
taste great, but are also good for you.
Recipes NZ - easy casserole recipes!
casserole is the easiest thing to cook! Just brown a chicken,
put in a casserole dish with stock and loads of veg. I usually
use chicken thighs and leave it in the oven on a low heat for
about 3 hours. By then, the chicken is so tender, it is falling
off the bone! Casseroles typically contain cooked meats, poultry,
fish, eggs, and vegetables. They're usually "bound"
with some kind of sauce or soup, and often topped with crumbs
frankfurts, cut into 1cm pieces
800g tinned diced tomatoes
1 teaspoon dried oregano
salt and pepper to taste - 1 tablespoon vegetable oil
1 large onion, chopped - 2 large capsicums, chopped
oil in large frypan over medium-high heat. Cook the onions
and peppers in the oil until tender crisp, about 3 minutes.
Stir in frankfurters and cook until lightly browned, about
3 minutes. Stir in the tomatoes, and season with oregano,
salt and pepper; cook for 3 to 5 minutes or until frankfurters
are heated through.
AND SAUSAGE CASSEROLE
rashers unsmoked bacon, cut into strips
8 pork sausages (or more if needed)
2 stock cubes
6-8 teaspoons instant gravy
1 pinch salt, to taste - 600 ml boiling water
bacon rashers into strips then wrap the sausages with
one strip per sausage.
Heat a large frying pan and brown sausages then place
into a casserole dish.
Add stock cube to the boiling water then add 6-8 teaspoons
of the instant gravy until you have a thick gravy. Season
with salt. Pour the gravy over the sausages and cook in
a preheated oven for about 1 hour.
& TOMATOE STEW
white fish - like whiting, ling or flathead
1 750ml bottle of white wine
1 medium onion, diced - 1 tablespoon olive oil
2 (400g) tins chopped tomatoes
3 tablespoons freshly chopped parsley - salt & pepper,
poach the fish, lay the fillets flat in a large frying
pan. Pour the entire bottle of wine over the fillets and
bring to a boil. Turn the fillets over at least once.
When they begin to break apart easily (about 4 min), remove
fish pieces from wine with a slotted spoon and set aside.
In a separate frypan, cook the onions in olive oil over
medium heat until soft. Add tomatoes, fresh parsley and
cooked onions to wine. Boil vigorously for at least 10
min to boil off alcohol. Add fish pieces and heat through.
Serve with a loaf of crusty french bread.
AND APPLE CASSEROLE
pork chops, cubed or keep as chops
450g apples, peeled and diced - 1 onion, peeled and sliced
2 tablespoons flour - 300ml chicken stock - 1 pinch dried
1 pinch salt and pepper, to taste - 1 teaspoon brown sugar
- 3 tablespoons thickened cream
1 sprig fresh parsley, diced
the chops in a frying pan then put them into a casserole
dish with the apple. Fry the onions for 2-3 minutes then
add to the pork and apple. Sprinkle the flour on the frying
pan juices and cook for 1 minute.
Pour in your stock and cook until the liquid thickens.
Pour sauce over casserole and add the sage, salt, pepper
Cover and cook until the meat is tender. Just before serving
stir in the cream and garnish with fresh parsley.
2 onions sliced - 1 can vegetable soup
1 can mushroom soup - 6 potatoes sliced small
salt and pepper to taste
pork chops in the bottom of a baking dish then add the
salt and pepper. Layer the potatoes and onions over the
pork chops. Add both cans of soup and then cover the dish
with foil. Bake the Pork Chop Casserole at 350 degrees
for 1 hour.
pork sausages (or more if required)
salt and pepper to season
1 large onion, sliced - 600 ml beef stock
Gravox add to stock until you have a thick gravy
oven to 200 degrees C. Brown the sausages,this can be
done either under the grill or by frying them.
Pue browned,put them into a casserole dish and season
with salt and pepper. Put the sliced onion on top of the
sausages.Then pour over the gravy. Cover and put in a
preheated oven at 200c for 1 hour.
1/4 cup butter - 1/4 tsp white pepper
2 cups shredded cheese - 1/3 cup chopped green onions/leeks
2 cups sour cream at room temperature
potatoes and cube and boil until tender then drain and
mash to remove all lumps. Melt cheese and butter in microwave
and add sour cream, onions, salt and pepper then mix well
and add potatoes. Turn into a buttered 2 quart casserole
and dot with 1 tablespoon butter. Bake the Potato Casserole
uncovered at 350 degrees until heated about 25 minutes.
carrots, peeled and diced - 1 onion, peeled and diced
1 butternut pumpkin, peeled, seeded, and cut into 1cm
130g cabbage, diced - 170g frozen peas - 500ml vegetable
1 (400g) tin red kidney beans, drained
1 tablespoon soy sauce - 3 tablespoons onion gravy granules
2 tablespoons flour - 2 tablespoons olive oil
oil in a large saucepan. Saute carrots, onion, pumpkin,
cabbage and peas over medium heat for 5 minutes.
Add vegetable stock and kidney beans. Bring to the boil
over high heat. Reduce heat and simmer until carrots are
quite tender; about 25-30 minutes. Add soy sauce and gravy
granules. Stir. Add flour bit by bit stirring well to
Allow to simmer 10 minutes more stirring frequently.
BASIC BEEF CASSEROLE
casserole steak, diced
1 onion, diced - 1 (400g) tin diced tomatoes
1 pinch salt and freshly ground black pepper, to taste
1 pinch mixed dried herbs, to taste - 2 teaspoons sugar
- 2 carrots, diced
175g frozen garden peas
a large saucepan cook the steak over a medium heat until
browned. Add the onion and allow to cook through stirring
often until transparent. Add the tin of tomatoes and enough
water to fill the tin 1 1/2 times. Leave to simmer for
five minutes. Season with salt, pepper and mixed dried
herbs. Add 2 teaspoons of sugar to sweeten the tomatoes.
Add the carrot and leave to cook on a medium heat for
1 to 1 1/2 hours. Twenty minutes before serving add in
BACON & MUSHROOM CASSEROLE
gm stewing steak cubed
1 oz plain flour - salt and pepper - 3 onions sliced -
250 gm bacon cubed
1 can button mushrooms - 2 sticks celery chopped
the flour with salt and pepper. Toss the stewing steak
and bacon in the seasoned flour and place in a casserole
with the celery, onions, mushrooms. Pour in enough water
to almost cover the ingredients. Cover and cook in a moderate
oven for 2 1/2 hours until the meat is tender.
& BEER STEW
casserole steak, cut into long strips
1 pinch salt and pepper, to taste - 2 onions, sliced
1 teaspoon ground nutmeg - 1 tablespoon plain flour -
100ml beef stock
5 carrots, sliced - 600ml beer - 60g butter
butter in a large saucepan and saute the meat. Season
with salt and pepper. Remove from heat and set aside.
Cook the onions for a few minutes over medium heat until
brown stirring constantly. Add salt, pepper, nutmeg and
Cook for 1 more minute stirring constantly. Add the stock,
bring to the boil and deglaze the bottom of the saucepan.
Add the meat, carrots and beer. Cover and simmer for about
2 hours 15 minutes until the meat is very tender.
700g beef mince
300g egg noodles, or pasta - 1 (400g) tin peeled and diced
tomatoes with juice
1 teaspoon salt - 1 tablespoon white sugar - 1 1/2 cups
90g cream cheese - 1/2 onion, diced - 1 cup grated Cheddar
oven to 180 degrees C. Bring a large saucepan of lightly
salted water to a boil. Add pasta and cook for 8 to 10
minutes or until al dente; drain. In a large frypan over
medium heat, brown the beef mince. Add the tomatoes with
juice, salt and sugar and simmer for 15 minutes. In a
separate medium bowl combine the sour cream, cream cheese
and onion and mix well. In a 20x30cm baking dish place
half of the egg noodles then all of the meat mixture then
the cream mixture. Top with the remaining noodles and
sprinkle with the cheese. Bake for 25 minutes.
1 ½ cup water - 1 onion, chopped - 2 carrots, chopped
½ cup chopped celery - 1 tablespoon Worcestershire
meat into cubes. Brown briefly on both sides in a saucepan
or frying pan. Put in a casserole dish. Add water to almost
cover. Add the vegetables. Cover and cook at 160°C
for 1 ½ to 3 hours till the meat is tender. If
you like, thicken with cornflour or flour mixed to a paste
with cold water, in the last half hour of cooking, and
season to taste.
BEEF PASTA CASSEROLE
pasta - 500g beef mince
2 (310g) tins condensed tomato soup
2 tablespoons Worcestershire sauce - 2 cloves garlic,
crushed - 250g grated Cheddar cheese
1/4 cup (60ml) dry sherry - 1/4 cup grated Parmesan cheese
oven to 180 degrees C. Cook the pasta according to packet
directions. Brown mince in a large frypan over medium
high heat. Stir in the tomato soup, Worcestershire sauce
and bring to a boil and reduce heat to low and let simmer.
When the pasta is done stir it and the cheese into the
simmering sauce until cheese is melted. Stir sherry into
the sauce and stir for 1 minute then place in a casserole
dish and sprinkle with the Parmesan cheese to taste. Bake
in preheated oven for 30 minutes.
g boneless lamb leg steaks, each steak cut into 4 pieces
1 kg potatoes, peeled and thickly sliced - 1 large onion,
sliced - 500 g carrots, thickly sliced
2 tablespoons chopped parsley - 1 teaspoon fresh thyme
1 tablespoon snipped fresh chives - pepper to taste -
450 ml vegetable stock
chopped fresh thyme and parsley to garnish
the oven to 160ºC. In a large casserole dish, make
layers of the lamb, potatoes, onion and carrots, sprinkling
each layer with parsley, thyme, chives and pepper. Finish
with a layer of potatoes, then pour over the stock. Cover
the casserole with a tight-fitting lid and place in the
oven to cook for about 2 hours or until both the meat
and vegetables feel tender when tested with a skewer.
Increase the oven temperature to 200ºC. Remove the
casserole lid and cook for a further 20 minutes or until
the potatoes on top are golden-brown and crisp. Serve
hot, sprinkled with more thyme and parsley.
diced stewing beef - 1 onion, chopped - 1 (400g) tin chopped
2 fresh jalapenos or green chillies, seeded and diced
2 tomatoes, chopped - 1/2 teaspoon ground cumin - salt
and freshly ground pepper to taste
water as needed = 1/2 tablespoon lard
the lard or heat oil in a large saucepan over medium high
heat. Add the meat and brown well on all sides. Add the
onions and sauté for 5 minutes, or until tender.
Add the tinned tomatoes, jalapenos, fresh tomatoes, cumin,
salt and pepper.
Reduce heat to low, cover and simmer for 30 minutes to
1 hour, or until meat is tender. If mixture is too thick,
add water as needed. Or if mixture is too thin, cook uncovered
to allow liquid to evaporate.
DARK BEEF CASSEROLE
gm stewing steak - 1 can dark beer - 2 Tbs oil, 1/2 cup
2 Tbs tomato paste, - 2 Tbs seasoned flour- 2 stalks celery
2 onions roughly chopped- salt and pepper to season- 2
Tbs chopped fresh thyme
2 carrots peeled and chopped- 8 oz mushrooms halved if
the steak into small pieces then dust with the flour.
Heat oil in a frying pan and brown the meat then transfer
to a casserole. Add tomato paste and stir over a low heat
until it darkens to a brown colour and stir in the dark
beer, stock and thyme. Add the onions, carrots, celery
and mushrooms then season with salt and pepper. Cover
and cook at 325 degrees for 1 1/2 hours until the meat
is tender. Serve with your favourite winter vegetables.
kg chops or steak (beef or lamb)
1 teaspoon curry powder - 2 tablespoons butter/margarine
- 2 tablespoons brown vinegar
3 tablespoons worcestershire sauce - 1 1/2 cups stock
- 2 tablespoons cornflour
1/2 teaspoon ginger - 1 large onion, chopped - 3 tablespoons
2 tablespoons brown sugar - salt and pepper to taste
all ingredients in a large pan, except the flour and bring
to the boil. Simmer for 1-1 1/2 hours, then thicken with
the flour 10-15 minutes before serving. Serve with rice
or pasta and some crusty bread.