Casserole Recipes
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Asparagus Casserole
GUARANTEED TO THRILL EVEN THOSE WHO HATE ASPARAGUS
1 sleeve of Ritz crackers
1/2 lb sharp cheddar cheese
5 boiled eggs
1 can cream of mushroom soup
1 can of asparagus (bits is cheaper)
Make a crust of crackers in bottom of cassorole dish.
Drain asparagus and save juice. Place them on top of
crackers then layer with sliced boiled eggs, cheese
(sliced thinly), and cover with soup. Add another layer
of crackers and pour asparagus juice over top.
Bake at 350F for 40 min.
Barley Casserole
1 box Pearled Barley − uncooked
3 Tbsp. Oleo
1 − 15 oz. can mushrooms, pieces & stems or sliced − drain with
liquid going into a large measuring cup
1 small onion diced − or equivalent dried onion flakes
1 can Cream of Celery soup
1 Beef bouillion cube
2 Tblsp. dried Parsley Flakes
Salt & Pepper
Melt oleo and lightly brown uncooked barley in large frying pan.
Remove from heat.
Place bouillion cube in a cup and add just enough HOT water to
dissolve the cube − set aside.
To the browned barley − add all the ingredients above EXCEPT for
the mushroom liquid. This includes the dissolved bouillion cube as well.
Mix well. Pour into a greased, 2−1/2 to 3 qt. casserole dish.
Add water to the mushroom liquid to equal 4 cups. Add to the barley
mixture, stir gently, cover.
Bake: 350 degrees for 90 minutes − stirring once halfway through
baking time.
During baking if becomes too dry, add a little water. End results
should be like cooked rice − moist but not dry or watery.
Green Chilies Rellenos Casserole
3 − 7 oz. cans of Old Elpaso whole Green Chilies
1/2 Lb. Grated Sharp Cheddar Cheese (large grate)
1/2 Lb. Grated Monterey Jack Cheese (large grate)
1 − 12 oz Can Evaporated Milk
4 eggs, separated
3 Tablespoon Flour
2 cups Tomato sauce
1/2 teaspoon Salt
(Open Chilies and remove seeds)
Using a 13x9 glass casserole dish, cover the bottom with
1/2 of the Chilies. Cover Chilies with 1/2 of the Cheddar Cheese.
Now add 1/2 the Monterey Jack Cheese.
Layer on your remainder of Chilies−Cheddar−and Jack.
Beat egg yokes; add Milk, Flour, salt and mix. Beat egg whites
to soft peeks and carefully fold into flour mixture.
Pour this over top of Chili Cheese layers and bake covered at
325F for 1 Hr. Uncover, add Tomato sauce, and return to 325F oven
uncovered for 1/2 hr. Let cool for 15 min. and enjoy.
Kebab Stew
2 LBS EGGPLANT (LONG)
2 LBS MEDIUM FAT GRAUND BEEF
1 LARGE ONION
3 TOMATOES (CUT IN 4)
1 TABLESPOON TOMATO PASTE
SALT + PEPPER
1 TABLESPOON BUTTER
1 LEMON JUICE
PEEL EGGPLANTS, CUT LONGWISE AND THEN 2 INCH THICK.
IN A SEPERATE BOWL COMBINE GROUND BEEF WITH SALT AND
PEPPER. ON A SKEWER, PUT ONE EGGLANT, ONE WALNUT SIZE
BEEF BALL. AND THEN 2 EGGLANT, ONE BEEF BALL. REPEAT.
(TOTAL 3 BEEF BALLS AND 6 EGGPLANTS)
ON CHARCOAL, BARBECUE THE SKEWERS. ALSO, BARBECUE
THE TOMATOES ON SKEWERS.
IN THE MEANTIME, PUT A CASSEROLE ON THE STOVE TOP WITH
1 TABLESPOON BUTTER. WHEN MELTED PUT DICED ONIONS,
STIR UNTIL SOFTENED, THEN PUT TOMATO PASTE, 1 MINUTE
LATER PUT WATER (3 CUPS). WHEN ALL THE SKEWERS
ARE BARBECUED, PUT THEM IN THE CASSEROLE AND COOK
FOR 20 MINUTES, THEN ADD LEMON JUICE. SERVE WITH PLAIN RICE.
Sweet Potato−Pecan Casserole
STEP I: MASH 2 CUPS COOKED SWEET POTATOES (ABOUT 6 MEDIUM)
STEP II: SCALD I CUP MILK. ADD 1 CUP BROWN SUGAR & 1/2 CUP
BUTTER.
COOL TO LUKEWARM
STEP III: COMBINE I & II. ADD THE FOLLOWING:
4 EGGS
1 teaspoon CINNAMON
1 teaspoon SALT
1/2 teaspoon NUTMEG
1/2 teaspoon ALLSPICE
1/3 CUP BROKEN PECANS
STEP IV: MIX WELL AND POUR INTO A GREASED CASSEROLE (1 1/2 QT.)
(MAKES 6 − 8 SERVINGS)
* CAN BE COVERED AND FROZEN AS IS UNTIL USED.
(DEFROST BEFORE BAKING)
** BAKE AT 425 FOR 15 MINUTES, TURN DOWN OVEN TO 375F FOR
30 MINUTES LONGER OR UNTIL FIRM.
Au Gratin Potatoes
8 medium russets, peeled and sliced thin
(keep in cold water until needed)
In a large saucepan over medium heat, make a roux from:
3 tablespoons butter
3 tablespoons flour
Cook for a minute, it will be a paste mixture... Do not brown!
Stirring constantly, Slowly Slowly add:
2 1/2 cups of milk (2% is OK)
Stirring constantly add:
1 lb. of grated SHARP cheddar cheese
Keep stirring until all cheese is melted. Drain the potatoes and put
into a BUTTERED large casserole dish. Add the sauce and stir to cover
all the potatoes. Put in 350F oven for 2 hrs. If you don't like the
top to get too brown, cover with foil after one hour.
Rice Dish
Jane Lecklider
(Can be mixed up ahead, baked later)
Saute 1 cut up green pepper and 1 onion, 1 cup regular rice and
1/2 cup slivered almonds until lightly browned. Put in baking dish
with can beef consomme or bouillon soup and 1 can water. Salt
and pepper to taste. Stir. Bake at 350° for one hour.
Hamburger Stroganoff
Ruth Turnock
Makes 4-6 Servings
1/4 Cup minced Onion
1 Clove Garlic (minced)
1/4 Cup Butter
1 lb. Ground Beef
2 Tbsps. Flour
2 tsps. Salt
1/4 Tsp. Pepper
1 lb. Fresh Mushrooms or one 8 oz. can (sliced)
1 Can Cream of Chicken Soup
1 Cup Sour Cream
Parsley
Brown hamburger, drain. Saute onion and garlic over medium heat.
Add hamburger. Stir in flour, salt and pepper and mushrooms. Cook
5 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in sour
cream. Heat through. Serve with mashed potatoes.
Baked Crustless Quiche
Mary Sue Weinzetl
Breakfast
8 Eggs
1/2 Cup Sour Cream
1/2 Cup Milk
Desired amounts of Cheese, Ham, Bacon & Vegetables
Beat eggs well. Combine sour cream and milk; add to eggs. Add other
ingredients as desired. Pour into greased glass dish. Sprinkle with salt
and pepper to taste. Bake at 350° for 25 to 30 minutes until center is set.
Breakfast Casserole
Mary Sue Weinzetl
Breakfast
8 Slices Bread, crusts trimmed
2 pounds Link Sausage, cooked and drained
1 Tbsp. Oil
1 Large Onion, sliced
8 oz. Mushrooms, sliced
5 Eggs, beaten
1 Cup Milk
1 Can Cream of Mushroom Soup
1 Cup Sharp Cheddar Cheese, shredded
Butter 9 x 13 ovenproof glass pan. Line bottom with bread.
Arrange sausage on top. Heat oil; add onion and cook until
translucent. Add Mushrooms and Saute until Limp. Sprinkle
Onion Mix over Sausage. Mix Eggs, Soup and Milk. Pour over
rest. Top with Cheese. Cover and refrigerate overnight. Preheat
oven to 350°. Bake, uncovered, for 40 minutes.
Broccoli Casserole
Marie Turnock
2 boxes frozen chopped Broccoli
1-1/2 cups cooked Rice (or two packets of Success Rice)
1 can Cream of Mushroom soup
8 oz jar Cheese spread
Prepare broccoli and rice as package directs omitting salt.
Combine soup and cheese. In casserole, place in layers in this
order: Broccoli, rice, soup and cheese mixture. Ending with
cheese on top. Bake at 350° until bubbling and slightly brown on
edges about 30 minutes.
Potato Casserole (Yummy)
Dottie Snyder
Serves 12
1 to 2 lb bag frozen Hash Browns-O’Brien Style
1/2 cup chopped Onion
1 can Cream of Chicken Soup
1 carton Sour Cream
2 cups Cheddar Cheese, grated
2 cups crushed Cornflakes
In large mixing bowl, mix thawed potatoes, onion, soup, sour
cream and cheese. Place in 9 x 13 buttered casserole sprinkle
with crumbs and a bit of paprika. Bake 1 hour at 350°.
Cheesy Potatoes
Vicki Chidister
1 Bag Hash Brown Potatoes
1/4 Cup Melted Butter
2 Cups Cheddar Cheese
1 Pint Sour Cream
1 can Cream of Chicken Soup
1 small Chopped Onion
Salt & Pepper to taste
Mix all ingredients. Spread in 8 x 12 inch pan. Top with 1/4 cup
melted butter mixed with bread crumbs. Bake at 350° for 1 hour.
Can be made night before and stored in refrigerator.
Cabbage and Noodles
Linda
1-1/2 lbs Cabbage
Salt
3 Tbsp Bacon Fat or Butter
1/2 lb Noodles
Shred cabbage finely-salt. Let stand in covered bowl for 1-2
hours. Squeeze moisture from cabbage. Fry in fat. Boil noodles.
Mix together. Pepper to taste. Add sugar if desired.
Cabbage and Dumplings
Dora Jurek
2 lg Heads Cabbage
2 cups Fresh Mushrooms
1 lb Bacon
1 Onion, chopped
Fry bacon, onion, mushrooms. Shred and scald cabbage. Mix
bacon and cabbage mixture.
Dumplings:
Mix 1 cup flour, 3 whole eggs, 1 Tbsp water. One may have to add
more flour or water--should be thick paste. Drop small amount off tsp
into boiling water. Cook for a few minutes (taste to see if done). Drain
but do not rinse cooked dumplings. Add to cabbage mixture.
Spaghetti Pie
Dave Slabaugh
8 oz Spaghetti
14 oz shredded American Cheese
2 oz grated Parmesan Cheese
2 Tsp Oregano
1/2 tsp Salt
1/4 tsp Black Pepper
4 Eggs, beaten
1/4 cup Butter, melted
2 cups Spaghetti Sauce
Cook spaghetti until almost tender; drain. Combine spaghetti with
both cheeses, oregano, salt, pepper, eggs and butter; mix well.
Butter pan. Pour mixture into pan. Bake at 350° until golden and
firm 20 to 25 minutes. Cut into squares. Serve with hot spaghetti
sauce.
Spanakopita (Spinach pie)
Joan Christodoulides
serves 4-6
10 sheets Filo Dough
1/2 cup Butter, melted
1-1/4 lbs Fresh Spinach
2 cups Small Curd Cottage Cheese
1 cup grated Feta Cheese
Pepper & Salt
2 Eggs
3 Tbsp Parsley, chopped
2 Green Onions, minced with tops
Cut filo in 1/2 and place 10 sheets in 11 x 7 pan, brushing pan
and each sheet with melted butter. Wash spinach, remove stems.
Cut leaves in 1/2-inch lengths. Mix spinach with 1 Tbsp salt and
allow to stand 15 minutes. Beat eggs, add parsley, onion and
cheese. Squeeze liquid from spinach and fold into egg mixture.
Season with salt and pepper. Spread over filo sheets and top
with remaining sheets, brushing each sheet with butter. Bake at
350° for 40 minutes. Cut into squares, serve hot.
Corn Pudding
Tina Slabaugh
1 can Creamed Corn
1 can Whole Kernel Corn (undrained)
1 Egg
1/2 Cup Butter (melted)
One 8 oz. Container Sour Cream
1 box Jiffy Corn Bread
Mix together in large bowl. Bake in 9 x 13 greased pan at 350° for
about 1 hour.
Zucchini Lasagna
Irene Marazita
1 lg Zucchini 10 x 3" or 2 med.
1 lb Ground Beef
1 small Onion, chopped
1 medium Tomato chopped
1 cup Tomato Sauce
Salt and Pepper to taste
Pinch of Oregano
Pinch of Basil
1/4 cup Water
1 cup Ricotta Cheese
1 cup Cottage Cheese
3/4 cup grated Mozzarella Cheese.
Preheat oven 350°. Cut off stem and blossom end, wash and
slice zucchini into thin slice lengthwise. Saute beef until it loses
its color; drain fat. Add onion, tomato sauce and water, along with
seasoning. Simmer for 10 to 12 minutes. In oblong baking dish,
layer zucchini, meat mixture and cheese, ending with meat and
cheeses on top. Bake for 30 minutes or until cheese is bubbly
and golden brown. Make 4 to 6 servings
Sauerkraut with Split Peas
Dora Jurek
1 lg can Sauerkraut
Pork Drippings or Trimmings
1/2 cup Dried Split Peas
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Flour
1 sm Onion (chopped fine)
Wash sauerkraut well, then cook in water (just enough to cover)
about 1/2 hour. Cook split peas in 1-1/2 cups water. When they
come to a boil, turn flame as low as possible and let simmer in
tightly-covered pan until very soft (about 1 hour). Put pork
trimmings in frying pan, brown slowly very well and add onion
and saute for about 5 minutes. Add flour. Brown lightly, then add
drained sauerkraut, split peas, salt and pepper. If too tart, add
some sugar. Split peas should be mushy. If not, beat with rotary
beater.
Baked Ziti
Tina Slabaugh
12 oz (approx. 3 cups) Ziti, cooked and drained
2 cups low-fat Marinara Sauce (spaghetti sauce)
1 cup shredded nonfat Mozzarella Cheese
1 cup no-fat Ricotta Cheese or Cottage Cheese
2 Tbsp grated Parmesan Cheese
(Optional: add 1 lb Sausage browned and drained)
Heat oven to 350°. Have a shallow 2 qt casserole ready. Mix ziti,
1 cup sauce, 1/2 cup mozzarella, the ricotta (or cottage) cheese,
and parmesan cheese in casserole. Top with remaining sauce
and mozzarella. Cover and bake 45 minutes, until hot.
Breakfast Casserole
Pat Kopczynski
9 x 13 pan
16 slices Bread
8 slices Cheese
6 slices Canadian Bacon
1/2 tsp Seasoned Salt
1/2 tsp Paprika
6 Eggs
1-1/2 cups Milk
1 stick Butter
Cut crust off bread. Place 8 slices in pan. Top with cheese and
Canadian bacon. Mix salt, paprika, eggs and milk--pour over top
with remaining bread. Refrigerate over night. Melt butter and
pour over top. Bake at 300° for one hour-uncovered.
Middle Eastern Baked Omelet
Hussam Dandashli
9 x 13 pan
1 bunch Parsley, finely chopped
1/4 cup Milk
3 med Onions, diced
1/4 cup Flour
6 Eggs
1 Zucchini, grated
1 Green Pepper, diced
1/2 Tbsp Salt
1/2 tsp Allspice
1/4 tsp Pepper
1/2 tsp Baking Powder
1/2 tsp Vinegar
1/2 cup Shortening
1/4 cup Bread Crumbs
1 Tomato, diced (optional)
Mix all ingredients except bread crumbs. Grease pan and flour
with bread crumbs. Pour mixture into pan. Bake at 400° for 20
minutes or until brown.
Baked Ham and Eggs
Georgia
10 inch dish
10 slices Bread, Buttered and cubed
3 cup Milk
6 Eggs, beaten
3 cups Cheddar Cheese, grated
3 cups Ham, cubed
1 tsp Salt & Pepper
1 tsp Brown Sugar
1/4 Onion Powder
1 tsp Worcestershire Sauce
1 tsp Dry Mustard
Mix cheese, meat and bread in large bowl. Add salt, etc. to egg
and milk mix. Pour over meat mix and mix well. Pour into
greased pan. Cover and refrigerate at least 8 hours. Bake at
325° for 1/2 hour covered. Remove, cover, and bake another 1/2
hour. Let set 5 minutes before cutting.
Tomato Soup Casserole
Sue Pare
1 pound Ground Beef
Salt & Pepper
1 Cup Carrot slices
2 Medium Onions, sliced
3 medium Potatoes, sliced
1 Can Tomato Soup
Into 2-1/2 quart casserole, place ground beef, (uncooked)
sprinkle with salt and pepper. Add in layers: carrot slices, onion
and potatoes. Pour tomato soup, undiluted, over all. Cover. Bake
at 350° for 2 hours or cook in crockpot for 6 to 8 hours.
Meat and Potatoes
Joan Jurek
Serves 4
About 2 lbs. Hamburger
1 Bag Tater Tots
1 Can Cream of Mushroom Soup
In a small square cake dish or casserole dish, press hamburger in
bottom of dish to about 1 inch thick. Then spread Tater Tots over
hamburger. Take 1 can of cream of mushroom soup and smooth
over Tater Tots. Cook in oven for about 30 minutes at 350°. To serve
more, use bigger cake dish and increase ingredients.
Pork Chops with Sauerkraut
Katy Burke
4 Tbsp. Butter
2 Onions, chopped
1-1/2 Pounds Sauerkraut
1/2 Cup Beef Broth
1/2 Cup Wine or Beer
1 Green Pepper, chopped
2 Bay Leaves
2 Tsp. Paprika
1/8 Tsp. White Pepper
4 Pork Chops
1/2 Tsp. Salt
Black Pepper
Heat 2 tbsp. butter in casserole and saute onions until golden
brown. Add sauerkraut and broth and simmer 30 minutes. Add
wine, green pepper, bay leaves, paprika and white pepper and
simmer 30 minutes more. Heat remaining butter in skillet. Sprinkle
chops with salt and pepper and saute about 15 minutes on each
side until golden brown and done. Arrange chops on top of
sauerkraut in the casserole.
Pork Goulash
Katy Burke
3 Tbsp. Butter
4 to 5 Onions
1 Tsp. Caraway Seeds
1 Clove Garlic
1 Tsp. Dill Weed
1/2 Tsp. Pepper
Two 2-1/2 Pounds Pork Shoulder, cut in small cubes
1/2 Cup Water
1 Tbsp. Paprika
2 Pounds Sauerkraut
1/2 Cup Sour Cream
Saute Onions in butter until browned; add spices. Place in
crockpot and layer pork on top. Pour in water. Add paprika and
sauerkraut. Cook 6 to 8 hours. Remove from heat and add sour
cream.
Ham Balls or Loaf
Katherine Detamore
3/4 lb Ground Beef or Veal
1-1/2 lb Ground Ham
3/4 cup soft Bread Crumbs
2 Eggs
Mix and make into balls or loaf. Cover with 8 oz can crushed
pineapple, 1/2 cup brown sugar, 2 heaping tsps. prepared
mustard and 2 tbsp vinegar. Cover and bake in 350° oven one
hour.
Polynesian Beef
Edna Borntrager
2-1/2 lb Meat chunks
1-1/2 tsp Garlic Powder
1 tsp Paprika
1 lg can Pineapple chunks
1 can beef Broth
1/4 cup Wine Vinegar
1/2 cup each Celery and Green Pepper
1 cup sliced Onions
2 Tomatoes cut in wedges
1 tbsp Soy Sauce
3 tbsp Brown Sugar
2 tbsp Cornstarch
1/2 cup Water
Add spices to meat and brown. Add pineapple juice, stir in broth.
Add 2 tsp vinegar. Simmer until tender. Add celery and green
pepper. Cook for 5 minutes. Add tomatoes and pineapple. Blend
in soy sauce, sugar, cornstarch and water and remaining vinegar.
Stir into beef, cook until thick and clear. Serve with rice.
Chicken Parisienne
Katy Burke
4-6 servings
4 Large Chicken Breasts
1 Can Cream of Mushroom Soup
3 oz. can Mushrooms (or 1/3 cup fresh)
1 Cup Sour Cream
1/2 Cup Cooking Sherry or Wine Vinegar
Paprika
Place chicken breasts, skin side up, in 11-1/2 x 7-1/2 x 1-1/2 inch
pan. Combine remaining ingredients (including mushroom liquid)
and pour over chicken. Sprinkle with paprika generously. Bake at
350° for 1 to 1-1/4 hours or until tender.
Tater Tot Casserole
Marie Turnock
1-1/2 lb Hamburger
1 pkg. Tater Tots
2 cans Cream of Chicken soup
Press raw hamburger flat into a 8 x 8 or 9 x 9 inch pan, empty
tater tot on top of hamburger, then spoon soup over tater tots.
Cook at 350° oven for about 1/2 hour or until hamburger is done.
Cream of Mushroom soup can be used to replace Cream of
Chicken soup.
Tater Tot Casserole (with cheese)
Ami Murchison
1 lb Ground Beef
1 tsp Salt
1/2 cup chopped Onion
1/3 cup Milk
1 lb Tater Tots
1 can Cheddar Cheese Soup
Brown ground beef. Layer in 1-1/2 qt casserole dish with tater
tots. Top with cheddar cheese soup, mixed with milk. Put in two
layers with cheese on top. Bake at 350° for 45 minutes.
One Pot Dinner
Bev Turnock
1/2-1 lb Ground Beef
1 cup chopped Onions
one 1lb can Kidney Beans (drained)
1/4 cup Brown Sugar
1-1/2 tbsp Vinegar
Dash of Pepper
3/4 lb Bacon cut into pieces
two 1lb 15oz cans Pork and Beans
1 cup Catsup
1/2 tsp Liquid Smoke
1 tsp Salt
Brown meat and onion. Add to crockpot with rest of ingredients.
Cover and cook on low heat for 4 to 6 hours.
Crockpot Lasagna
Sharon Mowery
1-1/2 lbs Ground Beef
one 10 oz. pkg Lasagna Noodles
2 Tbsp Oil
12 ozs. Cottage Cheese
1 Onion, chopped
1 clove Garlic, minced or Garlic powder
12 oz shredded Mozzarella Cheese
1 can (12 oz) Tomato Paste
1 tsp Basil
1-1/2 tsps Salt
1/4 tsp Pepper
1-1/2 Tbsp Parsley
1/2 cup Water
1 tsp Italian Seasoning
1 can (8 oz) Tomato Sauce
Brown ground beef in crockpot; drain. While browning beef, cook
noodles which have been broken into bite-size pieces. Drain and
toss with oil. Place the remaining ingredients in crockpot on top
of the ground beef. Add lasagna noodles and stir well. Cook on
low for 7 ti 8 hours. May be frozen.
Cheesy Mostaccioli
Sharon Mowery
1 pkg (1 lb) Mostacciolo Pasta, cooked
1-1/2 lbs. Ground Beef, browned and drained
1 can (11 oz) Cheddar Cheese Soup
1 jar (30 oz) Spaghetti Sauce
1 tsp Ground Beef Pepper
1 tsp Italian Seasonings
3 cups (12 oz) shredded Mozzarella Cheese
Preheat oven to 400°. Combine pasta, meat, soup, and spaghetti
sauce. Add pepper, seasoning and 2 cups mozzarella cheese.
Mix to combine. Place in baking bowl. Sprinkle with remaining
cheese to top. Bake to 25 minutes.
Spaghetti Pie
Bonnie (Buschen) Soehn
Makes 6 servings
6 oz. Spaghetti
2 Tbsp. Butter and Margarine
1/3 cup Parmesan Cheese
2 well-beaten Eggs
1 cup Cottage Cheese (8 oz)
1 lb Ground Beef or Bulk Pork Sausage
1/2 cup chopped Onion
1/4 cup chopped Green Pepper
one 8 oz. Can (1cup) Tomatoes, cut up
one 6 oz. Can Tomato Paste
1 tsp Sugar
1 tsp dried Oregano, crushed
1/2 tsp. Garlic Salt
1/2 cup shredded Mozzarella cheese (2 oz)
Cook spaghetti according to package directions; drain (should
have about 3 cups spaghetti). Stir butter or margarine into hot
spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti
mixture into a crust in a buttered 10 inch pie plate ( or I prefer a 9
x 13 glass casserole dish). Spread cottage cheese over bottom
of spaghetti crust.
In skillet, cook ground beef or pork sausage, onion, and green
pepper until vegetables are tender and meat is browned. Drain
off excess fat. Stir in undrained tomatoes, tomato paste, sugar,
oregano, and garlic salt; heat through.
Turn meat mixture into spaghetti crust. Bake uncovered , at 350°
for 20 minutes. Sprinkle the mozzarella cheese on top. Bake 5
minutes longer or until cheese melts.
Baked Macaroni and Meat
Joan Christodoulides
9 x 12 x 4 pan
1 lb Macaroni, cooked
2 lbs Ground Beef
6 Tbsp Butter
1 cup Onion, chopped
1 Tbsp Salt
1-1/2 tsp Pepper
1/2 tsp Cinnamon
4 Tbsp Tomato Paste
2 Eggs
1/2 cup Romano or Parmesan Cheese, grated
Cream Sauce
8 Tbsp Butter
1/4 cup Flour
1 qt warm Milk
4 Eggs
½ tsp Salt
Saute onion in melted butter. Add ground beef, stirring frequently,
until browned. Cover and cook for about 20 minutes. Add salt,
pepper, cinnamon, and tomato paste and cook for another 10
minutes, stirring frequently. Combine with cooked macaroni. Add
eggs and cheese and blend well. Pour into greased dish. Cover
with sauce.
SAUCE:
Melt butter and add flour. Remove from heat and add warm milk
slowly to keep smooth. Beat eggs slightly and add to hot mix
slowly to prevent curdling, add salt and cook until thickened. Pour
over meat mix and spread evenly. Bake at 375° for about 30
minutes-til custard is set.
Hamburger Casserole
Kathryn Murchison
1-1/2 pounds Hamburger
1-1/2 Tbsp Sugar
1 qt Tomatoes
1 med Onion, chopped
4 Potatoes, diced
1/2 cup Rice
1 cup Macaroni
Salt
Pepper
Butter casserole, brown hamburger, add sugar to tomatoes.
Layers: hamburger, onion, potatoes, rice, macaroni, salt, pepper,
tomatoes. Bake at 350° for one hour. Add water as needed.
Pepper Stuffing
Kathryn Murchison
1 lb Ground Beef
3/4 cup Macaroni, cooked
1/4 cup grated Cheese
1/2 cup Tomato, chopped
1/4 cup chopped Onion
1-1/2 tsp Worchestershire Sauce
1/4 tsp Paprika
1/4 tsp Salt
1/4 tsp Pepper
1/2 tsp Celery salt
(optional: 3/4 cup potatoes, cooked and diced)
Brown ground beef. Combine with remaining ingredients. Bake
at 350° until heated through.
Mazetti
Becky
3 cups Macaroni-cooked
1 lb Ground Beef
Onion
1/2 cup Water
1 can Tomato Soup
1 can Water
1-1/2 cups grated Cheese
Bread Crumbs
grated Cheese
Brown ground beef and onion; combine with macaroni. Cook
water, soup and grated cheese until cheese melts. Add to
macaroni and beef mix. Top with bread crumbs and grated
cheese. Bake at 350° for 1/2 hour
Chicken Supreme
Barb Slabaugh
1 Chicken-cooked and cut up
1 pkg Creamettes-NOT COOKED
1 pt Milk-2 cups
2 cans Cream of Mushroom Soup
1 Onion-cut fine
1/2 lb Velveeta Cheese-diced
4 hard cooked Eggs-cut up
1-1/2 tsp Salt
Mix all well. Let stand overnight in fridg. Take out 1 hour before
baking. Bake at 350° until nice and browned.
Chicken and Broccoli Casserole
Raphael Lehman
2 whole Chicken Breasts, cooked, cut in pieces
1 lg bunch Broccoli, cooked, cut in pieces
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 tsp Lemon juice
2 can Mushroom Soup, undiluted
1 small can Mushroom and juice
Salt to taste
dash of Curry Powder
1 cup Dressing mix moistened with Chicken Broth
Layer chicken and broccoli in casserole. Cover with sauce. Top
with dressing. Sprinkle parmesan cheese. Bake one hour at
350°.
Chicken Lasagna
Sharon Mowery
Sauce:
1/2 cup chopped Onion
2 Tbsp Butter
2/3 cup Milk
10-3/4 oz can Creamy Chicken Mushroom Soup
8 oz pkg Lasagna Noodles, cooked
16 oz Cottage Cheese
8 oz pkg Cream Cheese, cut into 1/2-in. Cubes
2-1/2 cups cubed, cooked Chicken
12 oz. (3 cups) shredded Cheddar Cheese
1/4 cup grated Parmesan Cheese
Heat oven to 350°. In large skillet, saute onion in butter until
tender. Stir in soup and milk. Spread enough sauce to lightly
cover bottom of 9 x 13 x 2 in. pan. Layer 1/3 of noodles, cottage
cheese, cream cheese, chicken, sauce and cheddar cheese in
that order; repeat twice more. Sprinkle top with Parmesan
cheese. Bake 50 to 60 minutes.
Lasagna can be assembled a day ahead, refrigerated and baked
the next day.
Breast of Chicken Scala
Meg Buck
3 whole Chicken Breasts, skinned, boned & halved
2 tbsp Flour
1/4 cup Butter
1 can Condensed Beef Bouillon, undiluted
1/2 cup Sour Cream
1 tsp Salt
1/4 tsp Pepper
Sprinkle chicken with flour. Saute in butter about 15 minutes.
Add bouillon, simmer uncovered about 45 minutes. Stir in sour
cream, salt, and pepper. Simmer 10 minutes. Remove meat to
serving dish. Stir sauce in pan to mix well. Strain over chicken.
Don “The Beachcomber” Casserole
Dottie Snyder
1 Chicken, cooked and cut up
3 cups Broth
1/2 to 3/4 cup Rice
1/2 Green Pepper chopped
1 cup Celery chopped
1 chopped Onion
1 can Mushroom or 1/4 lb Fresh, sliced
1 can Mushroom Soup
1 cup blanched Almonds ( or water chestnuts or cashews)
Partially cook rice, celery and onion in broth. Combine all ingredients
in a large bowl and pour into greased casserole. Sprinkle
with nuts. Bake at 350° for 45 minutes to 1 hour.
Chicken Casserole
Meg Buck
Ritz Crackers-enough to cover 9 x 13 pan-crushed
Green Pepper
Onion slices
1 can Water Chestnuts
1 stick Margarine, melted
2 cans Chicken
0Broccoli, cut in pieces
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Chicken/Mushroom Soup
1 pint Sour Cream
Sprinkle crackers in 9 x 13 pan. Top with green pepper and
onion. Add water chestnuts and pour margarine over. Layer
chicken and broccoli. Combine soups with sour cream and pour
over rest. Sprinkle with additional crushed crakers and dot with
margarine. Season with salt and pepper as needed.
Chicken and Stuffing Casserole
Sue Ferrill
1 Chicken, cooked, boned and cut up
1 pgk Pepperidge Farm Stuffing Mix
Celery
Chedder Cheese, cubed
Gravy or Chicken Broth
Mix stuffing as directed. Combine all ingredients with enough
broth or gravy to moisten. Bake at 350° for 30 minutes or microwave
until heated thru.
Chicken and Broccoli Casserole
Irene Mc Neely
9x13 pan
2 whole Chicken Breasts, cooked, cut up
1 lg bunch Broccoli, cooked, cut up
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 Tbsp Lemon juice
2 cans Mushrooms and juice
2 cans Mushrooms Soup, undiluted
Salt and Curry
1 cup Stuffing Mix
Chicken Broth
Parmesan Cheese
Layer chicken and broccoli in pan. Mix mayonnaise, sour cream,
lemon juice, mushroom soup, mushrooms and juice. Salt and
curry to taste. Top with stuffing mix. Moistened with broth,
sprinkle with parmesan cheese. Bake at 350° for one hour.
Chicken Lyon
Rapheal Lehman
2 cups Chicken
2 cups Celery, chopped
1/2 cup slivered Almonds
1 pkg frozen Peas (thawed)
1/2 can Pimento
2 Tbsps chopped Onion
Mix and put into casserole
Cover with sauce
2 Tbsp Lemon juice
2 Tbsp Butter
3 Tbsp Flour
Cook until thick, cool and add 1/2 cup Hellman’s mayo. Top with
crushed potato chips and shredded Swiss cheese. Bake 350° for
1 hour.
Chicken and Rice Casserole
Virginia Scheidt
Chicken
1 can Chicken Soup
1 can Celery Soup
1 can Mushroom Soup
1 cup Water
Rice
Mix all together and put in casserole, 6 to 8 pieces (chicken
breast) or any pieces dipped in 2 Tbsps melted butter and 1 Tbsp
Kitchen bouquet. Lay the chicken pieces in the casserole on top
of the soup and rice mixture and bake uncovered. Bake in a 9x13
greased pan at 350° for 1 hour.
“No pucker” Sausage and
Sauerkraunt
Margaret Stuff
2-1/4 lbs fresh Polish Sausage
2 cup Liquid Broth (from boiling sausage)
1 medium Onion (sliced)
2 medium Potatoes (sliced)
1-1/2 quarts Sauerkraut (drained and rinsed)
1 Tbsp Caraway Seed
2 Tbsp Molasses
Brown sugar to taste
Simmer sausage for 20 minutes. Remove sausage from pot
saving 2 cups of broth, place uncooked potatoes and onions and
1/2 cup broth in blender until mixed. Add blender mixture and
bring remaining broth to a simmer. Next, add sauerkraut, molasses,
caraway seed, and brown sugar to taste to the simmering
mixture. Hastily cut sausage into one inch pieces, place sausage
and saurkraut mixture into a covered casserole dish and bake at
350° for 60 minutes.
Cheesy-Potato Casserole
Sharon Mowery
Instant Potato Buds, enough to make 8 servings of mashed
potatoes
1 cup shredded Chedder Cheese
1 pkg frozen chopped Broccoli, thawed and drained (or green
beans)
1 can Cream of Mushroom Soup
1/4 cup Milk
1 tsp instant minced Onion
1/4 tsp Pepper
1/4 tsp Garlic salt
1 lb Smoked Sausage, cut into slices
1/2 cup Bread Crumbs
1/4 cup grated Parmesan Cheese
Heat oven to 350°. Prepare mashed potatoes as directed on
package. Stir in chedder cheese. Reserve. Mix broccoli, soup, milk,
onion, pepper, and garlic salt in small bowl. Layer 1/3 each of the
potato mixture, broccoli mixture, and sausage slices in ungreased 3
qrt. casserole; repeat 2 times. Sprinkle top with bread crumbs and
Parmesan cheese. At this point casserole may be baked uncovered
until brown, 30-35 minutes. Or cover and refrigerate up to 24
hours. Uncover and bake 35-40 minutes.
Savory Braised Beef
Sue Pare
2 lb Stew Meat
3 Tbsp Flour
1 tsp Salt
1/8 tsp Pepper
2 Tbsp Margarine
16 oz can Tomatoes
1 lg Onion
1 clove Garlic
2 tsp Chili Powder
2 Tbsp Worcestershire Sauce
1/4 cup Catsup
Shake meat with flour, salt, and pepper. Brown in margarine.
Add remaining ingredients and braise slowly until tender for 2
hours. Serve over potatoes, rice or noodles.
Could use crockpot for several hours.
The Meat
Marie Turnock
2 lbs. Stew Meat
1 to 2 cans Cream of Mushroom Soup
Put in Crockpot and cook all morning.
Pork Tenderloin with Cinnamon
Renee Barton
Serves 6
1-1/2 to 2 lbs Pork Tenderloin or Chops
4 Tbsp each of Sugar & Soy Sauce
1-1/2 tsp Cinnamon
2 Tbsp Pepsi
1 tsp Ground Ginger
2 tsp Dry Mustard
2 tbsp Lemon juice
Preheat oven at 400°. Place pork in roasting pan. Combine all
other ingredients and pour over pork. Bake for 15 minutes then
reduce heat to 350° and roast another 35 to 40 minutes. Baste
frequently with the sauce-add water as needed.
Ham and Beef Roll
Dora Jurek
2 beaten Eggs
3/4 cup of Bread Crumbs (or 1 slice bread)
1/2 cup Tomato juice
2 Tbsp Parsley
1/2 tsp Oregano
1/4 Tsp Salt
1/2 Tsp Pepper
1 small clove Garlic, minced, or Garlic salt
2 pounds Ground Beef
8 thin slices Boiled Ham
6 ozs. Shredded Mozarella Cheese
3 slices Mozarella Cheese
Mix meat with all other ingredients except cheese and spread on
wax paper about 11 x 10 inches. Take ham and place over meat
spread, and sprinkle with mozzarella cheese. Then roll up like a
jelly roll. Bake at 350° for 1 hour and 15 minutes or until done.
Then take mozzarella cheese and cut diagonally and place on
top. Place in oven for 5 minutes to melt cheese. Meat will look
pink inside due to use of the ham.
4 Bean Casserole
2 Pounds Hamburger
1 Pound Bacon
4 Cans Beans
1/2 Cup Catsup
1 Tablespoon Mustard
2 Tablespoons Worcestershire Sauce
Salt -- to taste
Pepper -- to taste
3 Tablespoons Vinegar
1/2 Cup Brown Sugar
Onion
Place all ingredients in a casserole dish and bake.
Biscuit Topped Stroganoff
1 pound lean ground beef
1 onion -- chopped
1/2 green pepper -- chopped
1 teaspoon salt
1 can mushroom soup
2 tablespoons pimiento -- chopped
1 pint sour cream
2 cans biscuits -- refrigerated
Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer
uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove
from heat and pour into 1 1/2 quart baking dish. Top with Biscuits.
Bake 20 to 25 minutes at 375 degrees or until biscuits are done.
Broccoli Casserole #2
1 Cup Rice, Instant
1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
1 Package Frozen Broccoli
Cheese -- grated
Combine and heat thoroughly at 350 degrees.
Casseroles
4 tablespoons margarine
2 tablespoons corn starch
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 cups cooked cubed meat or fish
1/4 cup seasoned bread crumbs
1 tablespoon melted margarine
In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn
starch, salt and pepper until smooth.
Remove from heat. Gradually stir in milk until smooth.
Bring to boil over medium heat, stirring constantly, and boil 1 minute.
Mix in meat or fish.
Turn into 1 1/2 qt. casserole.
Mix seasoned bread with melted margarine.
Sprinkle on top of casserole.
Bake in 375 degree oven 25 minutes or until heated.
Cedric's Casserole
1 medium onion -- chopped
2 tablespoons butter
1/2 pound ground beef
3/4 teaspoon salt
1/8 teaspoon pepper
6 cups cabbage -- coarsely shredded
10 1/2 ounces tomato soup, condensed
Add onion and butter together and heat throughout but not browning.
Spread in 2 quart baking dish. Add 3 cups shredded cabbage, cover with
meat mixture. Top with 3 more cups of shredded cabbage. Pour over the top
the tomato soup. Bake 1 hour and serve.
Cheese & Spinach Pie - Kiesch
1 pie shell -- 9", deep dish
2 slices swiss cheese
1/2 cup cooked spinach -- chopped
1/2 cup sliced mushrooms
1 can tender chunk ham * -- chicken or turkey
-- flake with fork
3 egg -- beaten
1 cup half and half
2 teaspoons flour
1/2 teaspoon salt
1/4 cup shredded cheddar cheese
Place Swiss cheese on bottom of pie crust. Sprinkle with spinach,
mushrooms and tender chunk meat.
Mix next four ingredients, pour into pie shell. Sprinkle with cheddar
cheese. Bake at 350 degrees for 40 or 45 minutes.
Serves 4 - 6.
Serve with salad, lettuce, onion rings - 1 large onion. walnuts or pecans
toasted - handful.
Very good.
2 cans drained Mandarine oranges, mix with cream Italian dressing.
Chicken Almondine Casserole
2 1/2 pounds fryer chicken -- (up to 3)
1 6 ounces box long grain and wild rice
1 tablespoon margarine
1/4 cup adams diced onions
2 1/4 cups chicken broth
1 can french style green beans -- drained
1 can cream of chicken soup
3/4 cup almonds -- sliced
1 can pimentos -- chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 tablespoons bacon bits
Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to
debone and cut into bite size pieces.
Add rice, margarine and onions to chicken bouillon; cook over low heat
approximately 25 minutes or until all water is absorbed.
In a large casserole dish combine green beans, soup, 1/2-cup almonds,
pimentos, black pepper, garlic salt and chicken.
Add hot rice last and mix all ingredients thoroughly.
Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.
Cover and heat at 350 degrees 35 - 30 minutes.
Serve stemming hot.
Chicken Breast Casserole
1 can mushroom soup
1 can celery soup
2/3 cup milk
1 cup rice -- whole grain
-- uncooked
2 tablespoons chopped pimentos
chicken breasts
1/2 package lipton onion soup mix
In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and
rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1
1/2 hours.
Chicken Casserole
1 fryer -- boil and debone
1 can cream of mushroom soup
1 can chicken broth
1 carton borden jalepano sour cream dip
1 dash celery salt
1 large onion -- chopped fine
1 1/2 tubes ritz crackers
Saute onion in butter. Crumble Ritz crackers in 2 quart casserole dish
Combine all other ingredients and pour over crumbled crackers. Bake at 350
degrees for about 30 minutes.
Chiles Rellenos Casserole
2 can whole green chili peppers*
3 cups sharp cheddar cheese**
4 green onions -- sliced
3 cups shredded mozzarella cheese
6 eggs
4 cups milk
3/4 cup all-purpose flour
1/4 teaspoon salt
2 can green chili salsa
* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise
and remove seeds and pith. Spread chilies in a single layer in a greased
9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2
cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk,
flour, and salt together until smooth. Pour over chilies and cheese. Bake
in a 325 degrees oven for 50 minutes or until a knife inserted in custard
comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups
mozzarella cheese. Sprinkle over casserole and return to oven for 10
minutes or until cheese melts. Let stand for 5 minutes before serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.
Chili Casserole With Cornmeal Topping
1 pound ground beef
1 small onion -- chopped
1 clove garlic -- chopped
1 tablespoon chili powder -- (up to 2)
1 tablespoon bisquick baking mix
3 tablespoons water
1 can tomatoes
1 can whole kernel corn -- drained
1 can chopped pitted ripe olives -- drained
1 1/2 teaspoons salt
3/4 cup bisquick baking mix
3/4 cup cornmeal
2/3 cup milk
1 egg
Heat oven to 350 degrees. Cook and stir beef, onion and garlic until
brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add
to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour
into ungreased square baking dish, 8x8x2 inches, or 2 quart round
casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over
beef mixture. Bake until golden brown, 50 to 60 minutes.
Corn Beef Casserole
6 ounces macaroni
12 ounces corned beef brisket, canned -- cubed
1 can cream of chicken soup
1 cup milk -- optional
1/2 cup chopped onions
1 cup bread crumbs -- buttered, OR
1 cup potato chips -- crushed
Cook macaroni in boiling salted water, drain and rinse. Set aside.
Combine all remaining ingredients except bread crumbs.
Alternate beef mixture with layers of macaroni in greased 2 quart
casserole. Top with buttered bread crumbs or crushed potato chips.
Bake at 350 degrees for 1 hour.
Corn Casserole
2 cups corn, cream-style
1/4 teaspoon pepper
1 cup dry bread crumbs -- med. fine
1 cup milk
2 tablespoons chopped green bell pepper
1 teaspoon salt
4 ounces cheddar cheese -- cut in strips
3 slices bacon -- cut into 1 1/2" leng
Combine first 6 ingredients. Pour into 10x6x2" baking dish. Arrange
alternate pieces of bacon and cheese across top. Bake at 325 degrees for
1 hour.
Corn-Rice Casserole
1 cup chopped celery
1 cup chopped onion
3/4 tablespoon butter -- melted
2 cups cooked regular rice
1 can whole kernel white corn -- drained (16 oz.)
1/4 cup slivered almonds
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients; spoon into a 2 quart casserole.
Bake, uncovered, at 350 degrees for 1 hour.
Crumb Topping #1
Soft Crumbs form bread slices
1 tablespoon butter
1 tablespoon minced parsley
Toss the crumbs and butter together in a fry pan over medium heat until
brown.
Remove from heat and add parsley.
Sprinkle on top of casserole before baking in oven.
Cubed Steak and Rice
4 cube steaks
salt and pepper -- to taste
1 cup rice -- un`
1 can beef broth
1 can consomme
1 cup water
Brown and season steak. Place in casserole dish. Pour rice over steak.
Mix broth, consomme and water. Pour over steak and rice. Cover; cook
about 1 hour at 400 degrees.
Serve Hot.
Deluxe Turkey Potpie
1 tablespoon vegetable oil
3 large ribs -- celery, cut into 1"
-- slices
3 Medium-size carrots -- cut into 1" chunks
1 large onion -- cut into 1" chunks
3 Medium-size red-skinned potatoes -- cut into 1" chunks
2 cloves garlic -- crushed
3 cans low-sodium chicken broth -- (10 1/2 oz.)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot red pepper sauce
2 Homemade pastry pie crust -- or 1
1 15 ounce pa all-ready piecrusts
1 large egg yolk
1 tablespoon water
1/4 cup butter
1/4 cup all-purpose flour
10 ounces frozen peas
8 ounces sliced cooked turkey breast
In deep 12" skillet over medium-high heat, heat oil; add celery, carrots,
onion and potatoes; cook 15 minutes, stirring occasionally until
vegetables are lightly browned. Add garlic; cook 1 minute. Stir in
chicken broth. Reduce heat to low; simmer, covered, 25 minutes until
vegetables are tender.
Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin
dishes.
If using homemade pastry, roll out on lightly floured surface to 1/8"
thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish
as pattern, cut out 1 "lids"; cut out small hole in center of each and
several slits as vents for steam. Arrange on ungreased large cookie
sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake
10 to 12 minutes until lightly browned.
In small saucepan over medium heat, melt butter; add flour; stir until
smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir
mixture gradually into vegetables simmering in skillet; cook 2 to 3
minutes longer, stirring occasionally until thickened. Stir in peas and
turkey; remove from heat.
Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on
top of each; bake 5 to 10 minutes until filling is heated through.
Do-Ahead Individual Hamburger-Bean Casseroles
1 pound ground beef
1/2 cup chopped onion
1 clove garlic -- crushed
1 tablespoon prepared mustard
16 ounces pork and beans -- canned
8 ounces tomato sauce
1 drops Biscuits -- see recipe
Crumble ground beef into 2-quart microwave casserole; add onion and
garlic.
Cover loosely and microwave on high (100%) 3 minutes; break up beef and
stir. Cover and microwave until very little pink remains in beef, 2 to 3
minutes longer; drain.
Stir in mustard, pork and beans and tomato sauce.
Divide mixture among six 10 oz. microwaveable casseroles (about 2/3 cup
each).
Cover tightly and freeze.
Prepare Drop Biscuits.
For each serving, microwave 1 minute; rotate casserole 1/2 turn.
Microwave until biscuit is puffed and dry, 3/4 to 1 3/4 minutes longer.
Dough Formulas For Quiche
These top-quality doughs use plenty of butter - after all, half the
pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry
dough that surrounds it. For both formulas, make the dough in your usual
way. To measure the flour, dip a dry-measure cup into the flour, filling
the cup to overflowing; sweep off the excess level with the lip.
(Measured this way, 1 cup averages 5 ounces or 145 grams.)
WITH A QUICHE RING
INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks
chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening
2/3 to 1 /Cup iced water
Wrap and chill the dough for at least 2 hours. Butter the inside of your
quiche ring and the baking sheet (or inside of a false-bottom cake pan).
Roll the chilled dough up onto your pin and unroll over the ring.
Press dough in place. To make the sides of the free-standing shell
strong enough to hold the filling, push dough down with your fingers all
around the ring. Work fast so the dough doesn't soften.
Roll you pin over the top of the ring to remove excess dough thickening
the sides.
Now push the dough up the sides with your thumbs to form a rim standing
1/4" or so above the top of the ring. Patch any thin areas with raw
dough. Prick the bottom of the shell with the tines of a fork.
Using the dull edge of a table knife, press a decorative pattern on the
rim of the shell. Cover with plastic wrap and chill 30 minutes so shell
will bake evenly. To freeze the unbaked shell, slip into a plastic bag.
To prevent a soggy bottom, it's always best to pre-bake the shell. Kept
the sides and bottom in place by bracing them with buttered foil and dried
beans.
Preheat oven to 450 degrees. Bake in lower middle level until bottom of
pastry is set but still slightly soft. (If edges have sunk down, gently
push them up with a spatula, or patch them with raw dough.) Remove liner
(or top pan) and bake a few minutes more, until pastry is just beginning
to color and to separate slightly from edges of mold or pan. Cool for 10
minutes before unmolding.
For 2 shells baked in 8" rings or false bottom pans.
You don't need an imported ring to bake a shell. Use a cake pan turned
upside down and this special dough.
Dough on an upside-down pan. Prebake it with a buttered pan on top to
prevent crust from puffing up.
UPSIDE-DOWN SHELLS
INGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5
Tbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water
to make 3/4 cup; droplets more water as needed
For 2 shells baked on 8" upside-down cake pans.
Eggplant Casserole
1 medium eggplant
3/4 cup mayonnaise
3/4 cup italian seasoned bread crumbs
1/2 cup parmesan cheese -- grated
1 ounce tomato paste
Peel eggplant and slice into 1/4" slices. Spread with mayonnaise. Pour
bread crumbs on waxed paper, coat each slice will. Place on cookie sheet
and bake at 400 degrees for 15 minutes.
Remove and place slices in overlapping in a shallow baking dish. Pour
tomato paste over and sprinkle with cheese.
Bake at 350 degrees for 15 minutes.
Eggplant Quiche
1 Eggplant -- peeled and diced
2 tablespoons butter
Minced garlic
olive oil
Salt
Pepper
Parsley
1 pinch tarragon
1/4 cup dry white vermouth
Custard:
3 large eggs -- blended with enough
-- milk or cream to
-- make 1 1/2 cups in
-- all
3 tablespoons grated Swiss cheese
1 Prebaked shell
Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.
Saute the eggplant in olive oil; add minced garlic, herbs and parsley.
Add the vermouth and boil for 1/2 minute.
Strew eggplant in pie shell.
Pour custard into 1/8" of rim of shell.
Sprinkle on cheese.
Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.
Foolproof Beef And Broccoli
3/4 pound beef sirloin steak -- boneless
1 tablespoon vegetable oil
1 clove garlic -- minced
1 medium onion -- cut into wedges
1 can Campbell's Cream of Broccoli Soup -- (10 3/4 oz.)
1/4 cup water
1 tablespoon soy sauce
2 cups broccoli flowerets
Hot cooked noodles
Slice beef across the grain into very thin strips.
In skillet, over medium-high heat, in hot oil, cook beef and garlic until
beef is browned.
Add onion. Cook 5 minutes, stirring often.
Stir in soup, water and soy sauce. Heat to boiling.
Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until
vegetables are tender.
Serve over hot noodles.
Frances Chicken Casserole
1 chicken
1 small velvette cheese -- box
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can tomatoes -- rotel
1 onion
1 small Dorito chips -- bag
Boil and debone chicken.
Put in bottom of pan.
Cut up onion onto the chicken.
Slice cheese then add the chips.
Mix soups and tomatoes, pour over top.
Bake 350 degrees for about 30 minutes or until real hot.
Green Bean Casserole
1 can green beans -- french style
1 can cream of mushroom soup
1 can onion rings
In casserole dish mix beans and soup. Top with onion rings. Heat in
moderate oven for 20 minutes. Mrs Robert F. Lewis
Hamburger Stroganoff
1 1/2 pounds ground beef
2 onions -- chopped
1 teaspoon parsley
4 ounces mushrooms, canned -- drained and chopped
1/2 pint sour cream
1/2 cup milk
1 can vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
biscuit dough -- canned
Brown beef, then add rest of ingredients and heat thoroughly.
Put in casserole dish and top with biscuits: Bake 20 to 25 minutes or
until brown at 350 degree oven.
Hamburger-Bean Casserole
1 pound ground beef
1/2 cup chopped onion
1 clove garlic -- crushed
1 tablespoon prepared mustard
1 can pork and beans -- (16 oz.)
1 can tomato sauce -- (8 oz.)
1 drop Biscuits -- See recipe
Heat oven to 350 degrees.
Cook and stir ground beef, onion and garlic in 10" skillet until beef is
brown; drain.
Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1
1/2 quart round casserole.
Prepare Drop Biscuits as directed.
Drop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture.
Bake uncovered until biscuits are golden brown, 25 to 30 minutes.
Hot Chicken Salad Casserole
3 cups chicken -- chopped
2 cups cooked rice
1 cup diced celery
1/2 cup mayonnaise
2 ounces chopped pimentos
1 cup cream chicken soup -- undiluted
1 small can chopped mushrooms -- optional
3 Hard boiled eggs -- chopped
2 tablespoons green peppers -- optional
2 tablespoons chopped onions
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup slivered almonds
1 cup dry bread crumbs
Mix chicken with all ingredients, except crumbs.
Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2).
Sprinkle top with crumbs.
Impossible Burrito Bake
1 cup Bisquick. baking mix
Salt & pepper -- to taste
1/3 cup Water
1 cup Salsa
1 can Refried beans -- any variety
1 cup shredded cheddar cheese -- or to taste
1 pound Ground beef
Mix Bisquick, water and refried beans together and put it in the bottom of
a greased pie plate. Brown and drain seasoned ground beef; put on top of
mixture in pie plate.
Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till
golden brown.
We have found if you let it sit for about 15 min, it tends to cut more
like a pie.
Serve with extra salsa, sour cream and mexican chips.
Can be made the night before and refrigerated; then put in the oven.
Leslie's One Dish Meal
Potatoes -- sliced
Carrots -- sliced
4 Veal Cutlet -- or beef
1 package Onion Soup Mix -- dry
1 can Cream Of Mushroom Soup
Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place
cutlets on top. Sprinkle dry soup mix over meat and vegetables, then
spoon soup on to top and spread - do not stir. (Soup will not appear to
cover entire dish.) Bake in 350 degree oven for about 45 minutes or until
vegetables are done.
Mushroom Florentine Casserole
1 cup Savory Crunch -- see recipe
10 ounces frozen chopped spinach -- thawed and well
-- drained
1 can condensed cream of mushroom soup -- (10 3/4 oz.)
1/2 teaspoon Worcestershire sauce
1 1/2 cups mushrooms -- sliced
Lemon wedges
Heat oven to 400 degrees.
Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate;
arrange mushrooms on top.
Sprinkle Savory crunch evenly over mushrooms.
Bake uncovered until hot and bubbly, about 20 minutes.
Serve with lemon wedges.
Makes 5 or 6 servings.
Onion Butter Casserole Bread
3 1/3 cups buttermilk biscuit mix
3/4 teaspoon dill weed
1/2 teaspoon celery seed
1/3 cup sweet cream butter -- softened
1/2 cup chopped onion
1 Egg
1 Cup milk
Preheat oven to 400 degrees. Grease 1 1/2 quart casserole.
In medium bowl combine biscuit mix, dill weed and celery seed. Cut in
butter until mixture resembles a fine meal. Stir in onion.
Combine egg and milk; add to biscuit mix. Stir just until ingredients
are moistened.
Turn into casserole. About 1" from edge of casserole, cut through batter
with a knife making a circle.
Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in
center comes out clean.
Brush immediately with Topping. Cool 10 minutes; remove from casserole.
Serve warm.
TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese
Combine ingredients.
Party Mushrooms-Spinach
1 1/2 pounds fresh mushrooms -- or
3 cans whole mushrooms -- (6 - 8 oz. each)
6 tablespoons butter or margarine -- divided
1 can condensed cream of chicken soup -- (10 3/4 oz.)
1/4 cup milk
2 packages frozen creamed spinach -- thawed (9 oz. each)
1/8 teaspoon ground black pepper
1 1/2 cups plain croutons
Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.
In large skillet, melt 5 Tbsp. butter. Add mushrooms; saute 5 minutes.
Stir in chicken soup, milk, spinach and black pepper.
Cook and stir until mixture comes to boiling point.
Pour into 2-quart casserole.
In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons.
Sprinkle over casserole.
Bake uncovered, in preheated moderate 375 degree oven until hot and
bubbly, about 5 minutes.
Pork Chop Casserole 1
8 pork chops -- boneless
1 teaspoon dill weed -- crumbled
salt and pepper -- to taste
2 tablespoons peanut oil
6 cups potatoes -- thinly sliced
1 can cream of mushroom soup -- Family size
2 cups Sargento 6 Cheese Italian blend
1 cup sour cream
1/2 cup water
1/2 teaspoon dried dill weed
2 cups sharp cheddar cheese -- grated
Preheat oven to 375 degrees.
Brown pork chops seasoned with dill weed, salt and pepper in oil.
Place chops in a baking dish. Top with potatoes.
Combine other ingredients, except cheddar cheese, and pour over potatoes.
Bake for 1 1/2 hours or until pork chops are tender.
Sprinkle cheddar cheese over the top and return to oven to melt and brown
cheese. About 5 minutes to melt and 5 minutes under boiler to brown
cheese.
Quiche - The All Purpose Pie
The quiche- that delicious, cheesy, open-faced custard pie invented by
some clever Alsatian cook - is a wonderfully easy first course or main
course that is fast to prepare and makes great eating.
It's quick to assemble because all you need on hand is the base - eggs and
milk - plus anything else: cheese, bacon, onions, canned pimiento,
leftover cooked vegetables, tomato sauce and so forth.
You can build from the bottom up with your own pie crust dough or a
homemade frozen shell formed earlier. Or use a frozen store-bough shell -
and offer no apologies. Or the other hand, you can bake any of the quiche
fillings in a plain dish and call it a custard. That's what a quiche is,
anyway - a custard in a pie shell.
NOTE:
Pre-Baking Shells.
So often you see people eat all the filling of an apple pie - or quiche -
but leave the bottom crust untouched. They don't even taste it, knowing
from sad experience that it's soggy. The solution: Pre-bake the empty
shell- well worth the time and really the only way to achieve a perfect
crust with tender crunch throughout.
Weight down store-bought shells before pre-baking with buttered foil and
dried beans. This keeps sides and bottom in place by bracing them.
QUICHE FILLINGS:
A quiche filling is a flavoring that is held together with a custard -
that is, eggs and a liquid of some sort. The eggs slowly coagulate in the
oven, maintaining the rest of the ingredients in creamy suspension. You
don't want too much custard - just the right balance between it and the
garnish, whatever it may be. You can't be exact about measures, because
shells vary in depth. but you can calculate by the egg, adding more or
using less. FOR EACH "LARGE" EGG. Break the egg into a cup; add liquid
to reach the 1/2 cup level.
QUICHE LORRAINE - This is the original Alsatian model. It's bacon only
(no cheese) plus the custard, which is made of real cream that blends
deliciously with the smoky taste of the bacon. Try it - on one of those
days when you're slim as a scallion
Rice With Chicken
3 pounds chicken breast
1/2 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 can water
2 tablespoons pimientos -- chopped
3 cups cooked rice
1/2 cup grated cheese -- American
Cook chicken until tender. Remove meat from bones, cut into bite size
pieces.
Combine soup mix and pimientos.
Alternate layers of rice, chicken and soup mixture. sprinkle with cheese.
Bake at 375 degrees until cheese is melted and golden brown.
Shrimp Quiche
1 cup cooked shelled shrimp
2 tablespoons butter
Salt
Pepper
1 pinch tarragon
1/4 cup dry white vermouth
Custard: 3 "large" eggs -- blended with enough
-- milk or cream to
-- make 1 1/2 cups in
-- all
3 tablespoons grated Swiss cheese
1 Prebaked shell
Saute the shrimp with the butter and seasoning for 1 minute.
Add the vermouth and boil for 1/2 minute.
Strew shrimp in pie shell.
Pour custard into 1/8" of rim of shell.
Sprinkle on cheese.
Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.
VARIATION: Can substitute crab and lobster for the shrimp.
Six Layer Dinner
2 cups potatoes -- diced
1 pound hamburger
1 cup diced onion
1 can tomato soup
2 cups water
1 cup diced carrot
salt and pepper -- to taste
Spread layers of vegetables potatoes and meat in baking dish in order
given. Season each layer. Mix water with soup and pour over all.
Bake in 350 degrees oven for about 1 1/2 hours.
Sour Cream Corn
6 slices bacon
2 tablespoons chopped onions
2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup sour cream
6 ears fresh corn
1 tablespoon chopped parsley
Remove husks and silks from corn, rinse ears. Cut kernels from corn to
measure 2 cups. Fry bacon; drain and crumble. Set aside.
Saute onion in butter; blend in flour, salt and pepper. Gradually add
sour cream, stirring until mixture is smooth. Heat just to boiling; add
corn, and heat thoroughly (about 5 minutes). Fold in half of bacon.
Spoon into a greased 1 quart casserole; top with parsley and remaining
bacon. Bake at 350 degrees for 25 to 30 minutes.
Serves 4 to 6
Squash Casserole
3 cups cooked squash -- drained
1 cup chopped onion
3/4 stick butter or margarine -- melted
1 cup evaporated milk
1 package sharp cheddar cheese -- grated
2 cups pepperidge Fram Dressing
1 dash salt and pepper
Mix all ingredients and pour into well greased casserole dish.
Bake 40 minutes at 375 degrees.
Squash Casserole #1
Yellow squash
2 tablespoons grated onion
1 small jar pimiento
1/2 cup grated cheese -- up to 1
3/4 cup cracker crumbs
1 Egg
1/2 stick margarine
1/4 cup milk
Salt -- to taste
Clean squash well and cut in 1/2 inch slices and boil or steam until
tender. Cool at least slightly. Drain and mash.
Add onion, pimiento, cheese, cracker crumbs, egg, margarine, milk and
salt.
Bake in a greased casserole dish at 350 degrees for about 30 minutes.
Squash Casserole #2
Yellow squash
1 cup sour cream
1 can mushroom soup -- or chicken soup
2 tablespoons grated onion
1 Carrot -- grated
Wheat germ
Butter
Clean squash well and cut into 1/2 inch slices and stem until tender.
It's important to drain well.
Add sour cream, soup, onion and carrots.
Top with wheat germ and dot with butter.
Bake 30 minutes at 350 degrees.
Squash Casserole #3
2 pounds squash -- sliced
1 small onion -- chopped
Salt and pepper to taste
1 tablespoon melted butter
1 cream of chicken soup -- undiluted (10 3/4
-- oz.)
8 ounces sour cream
2 tablespoons chopped pimiento
1/2 cup melted butter
1 package herb-seasoned stuffing mix. -- (8 oz.)
Cook squash and onion until tender in a small amount of boiling salted
water; drain. Season with salt, pepper, and 1 Tbsp. butter; stir in
chicken soup, sour cream and pimiento.
Combine 1/2 Cup butter and stuffing mix, stirring until well blended.
Combine half of stuffing mix and squash mixture. Spoon into 2-qt.
casserole dish. Top with remaining stuffing mix.
Bake at 375 degrees for 30 minutes.
Supreme Beef casserole
1 pound ground chuck
1 teaspoon shortening
16 ounces canned tomatoes
8 ounces tomato sauce
2 teaspoons salt
2 teaspoons sugar
2 cloves garlic -- crushed
1 ounce noodles
1 cup sour cream
3 ounces cream cheese
6 green onions -- chopped with tops
Lightly grease a 2 quart casserole dish.
Melt shortening in skillet; add beef, breaking into pieces with fork, cook
until lightly brown. Drain off fat.
Add the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer
for 5 to 10 minutes.
Cook noodles, drain well and blend in the sour cream, cream cheese and
onions.
Pour small amount of meat sauce in casserole. Cover with layer of noodles
and grated cheese. Repeat layers. Bake at 350 degrees for 35 minutes.
Sweet Potato Casserole
7 cups grated raw sweet poatoes
4 eggs
1 cup raisins
1/4 teaspoon orange juice
1 cup chopped pecans -- optional
1/2 cup brown sugar
2 cups water
1 dash cinnamon
crushed pineapple -- optional
Mix all ingredients. Pour in to 1 1 1/2 quart greased casserole. cover
and bake at 350 degrees for one hour. Remove cover and continue baking 15
minutes longer.
serves 10 - 12
Can put marshmallows on top last few minutes of cooking if desired.
Sweet Potato Casserole #2
6 large sweet potatoes
1/2 cup butter
raisins
2 oranges -- juice and all
1 dash cinnamon
1 cup brown sugar
2 eggs
minature marshmellows -- for topping
Ahead of time bake sweet potatoes. Peel and mash.
Add eggs, butter, orange juice, orange sections, cinnamon and brown sugar
to mashed potatoes. Place in a baking dish and bake at 400 degrees for 30
minutes. Top with miniature marshmallows and brown.
Tomato-Green Bean Casserole
4 Strips bacon
1 can stewed tomatoes with green peppers and -- (16 oz.)
-- onions
1 can green beans -- drained (16 oz.)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper
1 dash Cayenne pepper
2 tablespoons mayonnaise
1 cup soft bread crumbs
2 tablespoons butter -- melted
Fry bacon. Drain off excess fat. Break bacon into pieces.
Add tomatoes; simmer a few minutes.
Add beans, seasoning and mayonnaise.
Place in oiled 8" round baking dish.
Combine bread crumbs and butter. Sprinkle over vegetable mixture.
Bake, uncovered, from 30 to 35 minutes in a 325 degree oven. (This can
be prepared ahead and baked just before serving.)
Turkey Chow Mein Casserole
1 can condensed chicken broth -- (10 3/4 oz.)
1/2 cup Bisquick baking mix
2 cups cut-up cooked turkey
1/3 cup blanched whole almonds
1 can chow mein vegetables -- drained (16 oz.)
1 can mushroom stems and pieces -- drained (4 oz.)
1 jar sliced pimientos -- drained (2 oz.)
1 cup chow mein noodles
Heat oven to 375 degrees.
Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole.
(Mixture will be slightly lumpy.)
Stir in remaining ingredients except chow mein noodles.
Bake uncovered until thick and bubbly, about 40 minutes.
Sprinkle with chow mein noodles; bake uncovered 5 minutes longer.
Let stand uncovered 5 minutes before serving.
Makes 5 or 6 servings.
Vegetable Casseroles
4 tablespoons margarine
2 tablespoons corn starch
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 cups cooked vegetables
1/4 cup seasoned bread crumbs
1 tablespoon melted margarine
In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn
starch, salt and pepper until smooth.
Remove from heat. Gradually stir in milk until smooth.
Bring to boil over medium heat, stirring constantly, and boil 1 minute.
Stir in vegetables.
Turn into 1-1/2 qt. casserole.
Mix seasoned bread with melted margarine.
Sprinkle on top of casserole.
Bake in 375 degree oven 25 minutes or until heated.
.