With today's bad economy stretching around the world, now is the time to dig out the casserole recipes!  One of the best and tastiest ways to stretch today's tight food budget is to feed your family more casseroles. These recipes will take you back in time to your mom or grandmother's kitchen.  Such pleasant memories for me and I hope for you, too!

Old Fashion Vegetable Recipes for some Delicious Side Dishes
Old Fashion Recipes for Sausage Stuffed Zucchini Casserole and Honey Mustard Coleslaw
Old Fashion Busy Day Recipes - Washday Dinner Featuring Smoked Sausage and a Baked Chicken In Soup
Turkey and Country Sausage Corn Bread Stuffing
This is a recipe from my Southern Indiana roots.

1 lb bulk sausage 
1 cup diced celery 
1 small yellow onion,diced 
1/2 green pepper,* diced 
1 can cream of chicken soup, undiluted 
1 1/2 cups milk 
3/4 cup minute rice 
1/2 tsp poultry seasoning 
dash of salt 
1 cup bread crumbs 
2 tbsp oleo

Brown sausage, onion, green pepper, and celery. Stir in rice, soup, milk, and seaonings. Pour the mixture into a 9-inch square baking dish that has been lightly greased. Bake at 350 degrees for 50 minutes. Melt the oleo in skillet and add the bread crumbs tossing until they are light brown. Top the casserole and bake another 10 minutes.

This is an old recipe I got from Nebraska.

2 lbs hamburger meat
2 onions, finely chopped
4 cups shredded cabbage
salt & pepper, to taste
2 tubes refrigerated crescent rolls
1 lb shredded mozzarella cheese

Brown the hamburger meat and onion in a large skillet; drain off the fat.

Put the cabbage atop the meat and onion mixture and let steam for a few minutes. Add your salt and pepper. Using 1 tube of the rolls, spread over the bottom of a 9 x 13-inch pan. Spread the hamburger-cabbbage mixture over top of the crescent rolls. Layer the mozzarella cheese over the hamburger mixture then top with the last can of the crescent rolls.

Bake this at 350 degrees 35 to 40 minutes, covering with foil the last 10 minutes to soften the crust.

1 cup low-fat milk
1 can (10 3/4-oz) low-sodium cream of chicken soup
1 pkg (6-oz) stuffing mix of your choice
2 cups cubed or shredded cooked chicken (or turkey)
2 cups frozen broccoli florets
2 ribs celery, chopped fine
1 carrot, chopped fine
1 1/2 cups shredded Jack cheese

In a large bowl combine the milk and soup stirring with a whisk until smooth.  Add the stuffing mix with the seasoning package contents, chicken, broccoli, celery, carrot and 1 cup of the cheese.  Pour the mixture into a 13 x 9 x2-inch baking dish that has been sprayed with nonstick cooking spray.  Place in a 375 degree oven and bake for 20 minutes or until heated through.  Sprinkle the remaining half-cup of cheese over the top and continue to bake another 5 minutes or until the cheese melts.

Yield: 8 to 10 servings.

NOTE: This is also a suitable recipe for diabetics as it has almost the same number of carbs and proteins per serving.