Casseroles
It's all coming together...
2# Beans - Maude Kautza, Glady Meidl
Ingredients
• 2 lbs beans (baked beans, usually Northern White)
• 1/2 lb bacon ends
• 1 Tbsp salt
• 1 Tbsp dry mustard
• 1/2 cup brown sugar
• 1 small onion
• 2 Tbsp molasses
• 1/4 bottle catsup
Instructions
• (none provided)
• (implied) Combine all ingredients. Follow instructions on bean package for baking
• Note: Recipe is repeated on back of card, with 5x amount
Broccoli Bake
Ingredients
• 2 packages frozen broccoli
• 1 cup sharp cheddar, grated
• 1 can cream of mushroom soup
• 1 small can evaporated milk
• 1 can water chestnuts, sliced
• 1 can mush, drained
• 1 can onion rings
Instructions
• Boil broccoli 4 minutes
• Place in bottom of greased casserole dish
• Sprinkle chestnuts and mush over top
• Combine soup & milk
• Put layer of cheese over mush & cover with soup mixture
• Bake 25 minutes at 350 degrees
• Add onion rings, bake 10 minutes more
• Mary's note: "It says to layer, but I usually just mix it all together before baking"
Broccoli Soufflé
Ingredients
• 2 packages chopped frozen broccoli
• 1 onion, chopped
• 1 can cream of mushroom soup
• 1/2 cup mayo
• 2 eggs, slightly beaten
• 1 cup grated cheese
Instructions
• Cut slit in broccoli box, microwave 5 minutes, drain well
• Combine all ingredients in casserole dish
• Microwave 10 minutes
Chicken & Biscuits
Ingredients
• 2 Tbsp olive or vegetable oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces (about 2 cups)
• 1 medium onion, chopped
• 1 cup thinly sliced carrots
• 1 cup thinly sliced celery
• 1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
• 1 cup milk
• 1 package (10 oz) refrigerated flaky buttermilk biscuits
Instructions
• Preheat oven to 400 degrees F
• In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done
• Stir in onion, carrots, and celery; cook, stirring occasionally, 3 minutes
• Stir in savory herb with garlic soup mix blended with milk
• Bring to boiling point over medium-high heat, stirring occasionally; cook 1 minute
• Turn into lightly greased 2-quart cassrole
• Arrange biscuits on top of chicken mixture with edges touching
• Bake 10 minutes or until biscuits are golden brown
• Makes about 4 servings
Chop Suey
Ingredients
• 1 lb pork or beef strip
• 1/2 cup sliced onions
• 1/2 cup green pepper, sliced
• 1 cup celery, sliced
• 1 Tbsp corn starch
• 1 cup water
• 1 can drained bean sprouts
• 1 can mushrooms
• 1 cup water chestnuts, sliced
• 2 Tbsp soy sauce
• 1/2 tsp salt
Instructions
• Brown meat
• Add fresh vegetables, cook 3 minutes
• Mix corn starch in water and add to above ingredients
• Cook until it thickens
• Add bean sprouts, chestnuts, mushrooms, soy sauce, & salt
• Cook until the last veggies are warm, about 3 minutes
Corn Soufflé - Lana Kautza
Ingredients
• 1 stick butter
• 1/2 cup sugar
• 5 oz can evaporated milk
• 2 eggs, beaten
• 2 cans niblets corn, drained
• cinnamon sugar
Instructions
• Melt butter, add sugar, cook until bubbly
• Remove from heat, add evaporated milk while stirring
• Add eggs slowly, then add corn
• Pour in 9"x9" greased baking dish
• Sprinkle with cinnamon sugar mixture
• Bake in 350 degree F oven for 45 minutes, uncovered
Green Bean Bake
Ingredients
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 tsp soy sauce
• 2 cans french style beans
• 3 oz can french fried onions
Instructions
• Combine soup, soy sauce, milk in a 1.5 quart casserole dish
• Put half beans and half french fried onion
• Put remaining beans, then add mushroom ingredients
• Bake at 350 degrees F for 30 minutes
• Add rest of onion, bake 5 minutes more
Hearty Stir Fry
Hot German Potato Salad
Ingredients
• 1 dozen potatoes, medium
• 1/2 medium onion, chopped
• Salt to taste
• 4 slices of bacon (I use more)
• 1/2 cup vinegar (can use less)
• 1/2 cup sugar
• 1/2 cup water
• 1 Tbsp flour
• 1 hard boiled egg
• Parsley for garnishing top
Instructions
• Cook potatoes; do not allow to get mushy
• Peel and slice thin while still warm
• Add onion and salt, set in a warm place
• Cut bacon in small pieces, fry until crisp
• Take off burner; add mixture of vinegar, sugar, water & flour
• Return to burner; cook until it thickens
• Add bacon-vinegar mixture to potatoes
• Sprinkle top with chopped eggs & parsley
• Serve warm
Hot Potato Salad
Ingredients
• 3 cups diced raw potatoes
• 4 slices bacon
• 1/4 cup finely chopped onion
• 1 Tbsp flour
• 1 tsp powdered dry mustard
• 1 tsp salt
• 1 Tbsp sugar
• 1/2 cup water
• 1 egg, beaten
• 1/4 cup vinegar
Instructions
• Cook potatoes in small amount of boiling salted water until tender; drain
• Cook bacon in fry pan until crisp; remove from pan and chop
• Using 2 Tbsp bacon fat, cook onions until golden brown
• Blend flour, mustard, salt, and sugar into fat
• Stir in water and boil for 2 minutes
• Add about 2 Tbsp of hot mixture to beaten egg; stir into remainder of mixture
• Add vinegar and reheat
• Pour hot dressing over hot diced potatoes; mix in chopped bacon
• Serve hot. Makes 4-6 servings
Mexican Chef Salad
Ingredients
• 1 lb ground beef
• 15 1/2 ounce can kidney beans, undrained
• 1/4 tsp salt
• 1 small head lettuce, washed and chilled (about 4 cups torn)
• 1 ripe medium avocado, cut in 1/4 inch slices (if desired)
• 1/2 cup chopped onion or 3 Tbsp instant chopped onion
• 4 medium tomatoes, chopped (3 cups)
• 8 oz cheddar cheese, shredded (2 cups)
• 2 cups coarsely crushed corn chips
• 8 oz bottle French or Thousand Island salad dressing
• 1/2 tsp hot pepper sauce (if desired)
Instructions
• Yield: 6-10 (1.5-2 cup) servings
• In fry pan brown ground beef; drain well
• Add kidney beans and salt; simmer for 10 minutes
• Meanwhile, prepare salad
• In very large bowl, tear lettuce into bite-size pieces
• Add sliced avocado, onion, chopped tomatoes, cheese, corn chips, and warm meat-bean mixture to salad
• Pour dressing and hot pepper sauce over mixture and toss to combine
• Garnish with additional corn chips, tomato slices, and shredded cheese
• Serve immediately
Potato Hash Dish - Glady Meidl
Ingredients
• 2lb bag hash browns (thawed)
• 1/2 + 1/4 cup butter
• 1 tsp salt
• dash of pepper
• 1/2 chopped onion
• 1 can cream of chicken soup
• 12 oz sour cream
• 2 cups shredded cheddar
• 2 cups cornflakes
• paprika
Instructions
• Mix thawed hashbrowns with melted butter
• Mix all except cornflakes, 1/4 cup of butter, and paprika together
• Pour into 9"x13" pan
• Top with remaining ingredients, then sprinkle with paprika
• [from Mary] Bake at 350 degrees F for 1 hour
Raw Veggie Pizza
Ingredients
• 1 package crescent rolls
• 8 oz cream cheese
• 3/4 cup miracle whip
• 1 tsp dill weed
• 1 tsp onion powder
• raw vegetables (finely cut)
Instructions
• Press crescent rolls flat in 9"x13" pan
• Bake 8-10 minutes at 350 degrees, then cool
• Make sauce by combining remaining ingredients
• Spread sauce over crust
• Top with finely cut raw vegetables
• Can also be made with ranch dressing instead of sauce
Skillet Stroganoff
Ingredients
• 1 1/2 lbs sirloin steak (diced)
• 3/4 + 1/2 tsp salt
• 2 Tbsp flour
• 2 Tbsp salad oil
• 3/4 cup onions
• 1/2 lb mushrooms
• 2 tsp worcestershire sauce
• 1 can condensed cream of celery/mushroom soup
• 1 cup sour cream
• 2 Tbsp pimentos
• 1 cup minute rice
• 1 cup beef bouillon
Instructions
• Brown sirloin steak with 3/4 tsp salt, flour, and salad oil
• Add onions, mushrooms, worcestershire sauce, cream of celery or mushroom, and sour cream
• Cook together and simmer
• Add 1/2 tsp salt, pimentos, rice, and bouillon
South-of-the-Border Casserole
Ingredients
• 1 7 oz package elbow macaroni (2 cups uncooked)
• 1 lb ground turkey
• 1 medium onion, chopped
• 1 cup sliced celery
• 1 clove garlic, minced
• 1/2 cup sliced pitted ripe olives
• 1 (16 oz) can whole tomatoes, cut up (undrained)
• 1 (4 oz) can diced green chilies, drained
• 2 tsp beef-flavor instant bouillon
• 1/2 tsp seasoned salt
• 1/4 tsp ground cumin
• dash cayenne pepper
• 1 1/2 cups (6 oz) cubed muenster cheese
• 1 1/2 cups (6 oz) cubed cheddar cheese
Instructions
• Prepare elbow macaroni according to package directions; drain
• In medium skillet, combine ground turkey, onion, celery, and garlic
• Cook until turkey is browned
• Stir in next seven ingredients; simmer 10 minutes
• Combine macaroni, meat mixture, and cheeses
• Pour into 3-quart casserole. Cover
• Bake in a 350 degree F oven until hot and cheeses melt, about 20 minutes
• Garnish as desired
• Refrigerate leftovers
• 6-8 servings
Spanish Rice
Ingredients
• 1/4 cup corn oil
• 1 onion, medium, sliced
• 1/2 cup green pepper, chopped
• 1/2 lb ground beef
• 1 cup rice, uncooked
• 16 oz tomato sauce
• 1 3/4 cups hot water
• 1 tsp salt and pepper
• 1 tsp prepared mustard (optional)
Instructions
• Heat oil in skillet
• Add onion, beef, pepper, and rice
• Stir over high heat until lightly browned
• Add tomato sauce and remaining ingredients - mix well
• Bring quickly to a boil
• Cover tightly and simmer 25 minutes
Spanish Rice - Mary Ellen Converse
Ingredients
• 2 lbs ground chuck
• 2 onions, medium, chopped
• 2 green peppers
• 28 oz can tomatoes
• 8 oz can tomato sauce
• 1 cup water
• 2 1/2 tsp chili powder
• 2 tsp salt
• 2 tsp worcestershire sauce
• 1 cup raw rice
Instructions
• (likely) Brown ground beef; cook with onions and green peppers
• (implied) Combine all ingredients into a casserole dish
• Bake 35 to 45 minutes, 350 degrees F
Suey Hot Dish
Ingredients
• 1 lb ground beef (onion)
• 1 1/2 cups celery
• 1 can mushroom soup
• 1/2 cup raw rice
• soy sauce
• chow mein
Instructions
• Brown meat, onions
• Add celery soup, 2 can water
• Dash soy sauce
• Bake 350 degrees F, 1 1/2 hours with cover on
• Bake another 1/2 hour without cover
• Sprinkle chow mein
Ham & Cheese Hot Dish
Ingredients
• 2 cups ham (chopped)
• 1/2 lb cheese (chopped)
• 1/2 green pepper (chopped)
• 1 cup mushrooms
• 1 package curly macaroni (uncooked)
• 1 can cream of chicken soup
• 1 cup water
Instructions
Note: Missing instructions provided from Mary McKown's copy of the recipe
• Cook noodles as directed on package; drain well
• Combine ham, cheese, green pepper, mushrooms, and noodles
• Mix soup and water, pour over ahm mixture, and mix well
• Place in greased 3 quart casserole dish
• Bake 350 degrees F, 1 hour, covered or uncovered
Sweet Potato Soufflé
Ingredients
• 4 cups mashed sweet potatoes
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 stick butter
• 1 cup brown sugar
• 1/2 cup flour
• 1/4 cup butter
• 1 cup chopped pecans
Instructions
• Mix sweet potatoes, sugar, milk, salt, 1/4 stick of butter into buttered pan
• Combine brown sugar, flour, 1/4 cup butter and chopped pecans. Place on top of sweet potato mixture
• Bake 35-45 minutes at 350 degrees F
Venison ??? [sic] (Barbequed Venison Sandwiches)
Ingredients
• venison (cut up)
• 1 can stewed tomatoes
• half package beefy onion soup
• 1/2 cup Hunt's barbecue sauce
• flour
Instructions
• Roll meat in flour
• Brown meat
• Add about 1 cup water and soup; simmer until tender
• Add stewed tomatoes and barbecue sauce
• Heat & serve over hamburger bun