CHICKEN DIVAN:       Mar­vin and Doris Lorig

8 chicken breasts                                            

3 T. lemon juice

3 (10-oz.) pkgs. Broccoli                                 

2 cans cream of chicken soup

1–1/2 tsp. curry powder                                   

1 c. mayonnaise,

1/4 c. diced onions                                       

 1 c. grated ched­dar cheese

1/2 c. diced celery                                          

But­tered bread crumbs

Dash of salt

Sim­mer breasts with onion and cel­ery tor 45 min­utes. When cool —

bone and skin. Cook broc­coli and sea­son to taste. Layer broccoli

in bot­tom of large but­tered casse­role. Put breasts in broc­coli. Mix

may­on­naise, soup, lemon juice and curry. Pour over casserole.

Sprin­kle with cheese. Top with bread crumbs. Bake 30 min­utes at

350. Freezes well,

 

CHICKEN DIVAN:      Ben and Gay Lynn Adler

1 bunch fresh broccoli                                                  

 1 c. sour cream

6 bone­less chicken breasts                                           

3 T. milk

gar­lic salt                                                                       

1 c. grated ched­dar cheese

but­ter                                                                            

 3 T. cook­ing sherry ’

grated ched­dar cheese                                                 

 paprika

1 can cream of chicken soup

Steam broc­coli 5 min­utes. Place a layer of broc­coli in bot­tom of

casse­role. Cube the cooked chicken and place on top of broccoli.

Sprin­kle with gar­lic salt and dot with but­ter to taste. Cover lightly  with grated cheese. Mix undi­luted soup, sour cream, milk,1cup cheese and sherry together. Heat slightly until cheese is melted. Pour over broc­coli and chicken. Sprin­kle with paprika. Bake at 375. for 45 minutes.

(I cook the broc­coli, the chicken, and heat the sauce in my microwave to save time.)

 

WONDERFUL CHICKEN PIE:      Mack and Gwen Knight

3 or 4 c. cooked, chopped chicken                                

1–1/2 c. self-rising flour

2 hard-boiled eggs, sliced                                             

1 (10–1/2-oz.) can cream of chicken soup 

1–1/2 c. buttermilk                                                        

1/2 c. melted oleo                                                          

2 (use soup can) cans of chicken broth

Spread chicken in large greased bak­ing dish. Blend soup with

broth; pour over chicken. Slice eggs on top of chicken. Combine

flour milk and melted oleo well; pour over chicken mix­ture. Bake

uncov­ered at 350 for approx­i­mately l hour. Crust rises to top and is golden brown.

Excel­lent main dish.

 

CHICKEN POT PIE:      Billy and Diane Webb

2 cans cream of chicken soup                                             

4 boiled eggs, sliced

1 can cream of cel­ery soup                                                 

1 med. onion

1 c. chicken broth                                                                

1 fryer, boiled and boned

1 can Veg-All, drained

Cook chicken and place in 9 x 13-inch pan. Add sliced onion and

boiled eggs. Mix soup and Veg-All and broth. Pour over chicken.

CRUST:

1 c. self-rising flour                                                              

 3/4 c. mayonnaise

1/3 c. milk

Mix all and pour over top. Cook at 350 for 40 to 45 min­utes or until brown on top.

 

BEST TASTING CHICKEN PIE EVER:     Spec and Eliz­a­beth Loosier

1 whole chicken, boiled and deboned                            

1 can chicken soup                                            

1 c. chicken broth from chicken just boiled                                                                                                               

1 can mixed veg­eta­bles (lite)

Cut up chicken and put in 13x9x2-inch casse­role dish. Mix veg­eta­bles, soup and broth and add to chicken. Cover the above with following:

1–1/2 c. margarine                                                               

1–1/2 c. Bisquick

1–1/2 c. milk

Mix all together and spread over the chicken mix­ture. Bake at 350

20 to 30 min­utes. Broil top at end few sec­onds to brown.

 

1 (16–1/2 oz.) can mixed veg­eta­bles, drained                  

1 (15-oz.) can sweet peas, drained

1 (9-in.) pie shell or make your own pie crust                  

1/2 c. but­ter or mar­garine, melted

3 T. all-purpose flour                                                         

1/2 tsp. pepper

3 c. chicken broth                                                              

3 c. diced chicken

1 c. milk

Com­bine but­ter and flour in a sauce pan over low heat. Gradually

add chicken broth and milk. Stir con­stantly till smooth and thick.

Stir in chicken, pep­per and veg­eta­bles. Mix well. Pour into baking

dish. Cut pie shell in strips and put on top. Bake at 350 for 30 minutes.

 

CHICKEN PIE:          Bruce Boggs

3-lb. fryer, boiled and chopped                   

1–1/2 c. broth mixed with 1 can cream of cel­ery soup (boil together to mix well)

Put meat in 9 x 13-inch casse­role. Chop 2 boiled eggs over top,

sprin­kle with black pep­per and pour liq­uid over all. Mix 1 cup self-rising

flour, 1 cup milk and half stick oleo. Spoon over above mixture.

Bake at 425 for 30 min­utes — enjoy!

 

CHICKEN CASSEROLE PIE:       J. D. and Zelma Johnson

3-lb. fryer                                                 

1 can cream of cel­ery soup

4 boiled eggs                                           

1 c. self-rising flour

1 c. milk                                                    

1/2 stick oleo, melted and cool

¼ tsp. pepper

Boil chicken until ten­der; reserve broth. Cut into small pieces. Mix

cel­ery soup and 3 cups chicken broth in saucepan. Blend until

boil­ing. Pour over chicken and eggs. Mix flour, milk, oleo and pepper.

Pour over chicken. Bake at 425 for 30 minutes.

 

CHINESE FRIED RICE WITH CHICKEN:  Gary and Ann Graves

1/2 lb. bacon strips                                                          

9 T. salad oil

1 lg. chicken breast, skinned, deboned and cut in juli­enne strips

5 c. cooked rice, loosely packed                                   

4 eggs

2 tsp. cook­ing sherry                                                     

 3/4 tsp. salt

1/4 c. soy sauce                                                            

1/4 tsp. Accent

2 T. chopped scallions

1/2 tsp. cornstarch

Cook rice ahead of time (2 cups raw). In cold skil­let, fry bacon till

crisp. Drain; save grease. In bowl mix chicken, sherry, 1/4 teaspoon

salt and corn­starch. In sec­ond bowl beat eggs with 1/2 teaspoon

salt. Chop scal­lions. With a lit­tle grease in pan stir-fry chicken,

until it loses its pink color. Remove into orig­i­nal bowl. Stir fry eggs

briskly with fork, break eggs into pea-sized pieces. Remove. Add

more bacon grease. Put all rice in skil­let, fry till all is warm. Add to

rice soy sauce and Accent; mix. Add eggs, stir; chicken; stir; break

bacon over rice, add scal­lions. Stir. Serve hot. Spoon into heated

plat­ter.

 

ASAPAO:      Jeff and Denise Hall

1 lg. can stewed tomatoes                                      

 ¼ tsp. oregano

 2 tsp. oil                                                                  

2 sm. bay leaves

Cook 5 min. and add:

2 cans Span­ish rice.                                             

 1–1/2 c. canned chicken, lob­ster, shrimp or tuna.

Stir with fork. Allow to become blaz­ing hot. Arrange in shal­low serv­ing dish. Make wide border

of drained canned Eng­lish peas. Serves 6.

 

POULET LA NORMANDIE:      George and Hazel Sellers

1 pkg. Pep­peridge Farm sea­soned stuffing                         

1 stick melted butter

1 c. water                                                                             

2–1/2 c. cooked turkey, diced

1/2 c. chopped onion                                                          

 1/4 c. green onion tops or chives

1/2 c. chopped celery                                                          

1/2 c. mayonnaise

¾ tsp. salt                                                                             

2 eggs

1–1/4 c. milk                                                                        

 1 can mush­room soup

Grated ched­dar cheese

Mix together sea­soned stuff­ing, melted but­ter, and water. Put half

of mix­ture in a but­tered 12 x 8-inch pan. Mix turkey, onion, onion

tops or chives, cel­ery, may­on­naise, and salt. Put in pan over bread

mix­ture. Top with remain­ing bread mix­ture. Beat 2 eggs and 1–1/2

cups milk and pour over bread mix­ture. Cover with foil and refrigerate

overnight. Take out 1 hour before bak­ing. Spread 1 can of

mush­room soup on top. Bake uncov­ered in 350 oven for 40 minutes.

Sprin­kle with grated ched­dar cheese and bake 10 minutes.

Serves 8.

 

ASPARAGUS TURKEY ROLL-UPS:      Brocky and Deb­bie Brock

1 (10 3/4-oz.) can con­densed cream of onion soup            

1/3 C. sour cream

1/2 c. milk                                                                            

2 T. drained capers

1 T. crum­bled bleu cheese                                                   

½ tsp. Worces­ter­shire sauce

5 slices cooked turkey breast                                              

24 fresh aspara­gus spears (about 1 lb.) cooked

Paprika

To make sauce: In 1-quart saucepan over medium high heat, combine

 first 6 ingre­di­ents, heat, stir­ring occa­sion­ally, until hot. Meanwhile,

pre­heat oven to 400. Place 3 to 4 aspara­gus spears across

nar­row end of turkey slice; roll jel­ly­roll fash­ion. In shal­low baking

pan, place turkey rolls, seam side down; cover tightly with foil.

Bake15 min­utes or until hot. To serve, top each turkey roll with

paprika, if desired. Makes 6 serv­ings. Note: 2 (10-ounce) packages

of frozen aspara­gus spears, cooked and drained, may be substituted

for fresh asparagus.

                                                                                                                  

HAM AND CHEESE DELIGHT:      Bill and Helen Loy­less & Max and Betty Pickren

2 c. chopped, cooked ham                                                   

 1/2 c. onion

1 T. butter                                                                             

 3 beaten eggs

15 saltine crackers                                                                

1–1/2 c. milk                                                 

1 c. shred­ded cheese                                                             

Dash of pepper

Saute onion in but­ter. Com­bine with other ingre­di­ents. Mix well.

Pour into bak­ing dish 10 x 6 inches. Bake at 325 for 45 minutes.

 

HAMBURGER AND ASPARAGUS PIE:      Mar­vin and Doris Lorig

Pas­try for dou­ble crust pie or 1 box Pills­bury all ready pie crust

2 c. ham, cut in bite-sized pieces & coated lightly with flour

1 (16-oz.) can eng­lish peas (or frozen)                             

1 can cream of chicken soup                                                        

Salt and pepper                                                                 

1/2 stick but­ter or margarine

1 c. milk                                                                              

5 hard-boiled eggs (chopped)

1 (16-oz.) can aspara­gus pieces and juices’

Cut pas­try into strips and lay ½ on bot­tom of 13 x 9-inch pyrex dish,

sprayed with Pam. Put a layer of ham over pas­try, then sprin­kle eggs over all.

Spread aspara­gus pieces and peas evenly over eggs and ham, pour­ing asparagus

juice over all. With spoon, add dol­lops of soup and spread evenly. Sea­son to taste,

then add other half of pas­try over top. Pour milk over this and cut but­ter in chunks

and put on top. Bake at 350 for 30 to 40minutes or until pas­try golden brown.

 

TEXAS HASH:      J. D. and Zelma Johnson

1–1/2 lbs. ground beef                                                           

1 c. onions, chopped

1 lg. bell pep­per, chopped                                                      

1 can tomatoes

1/2 c. raw rice                                                                         

2 tsp. salt

1 tsp. pepper

Brown meat onions and green pep­per. Add rice and toma­toes. Salt

and pep­per. Bake cov­ered for 50 min­utes. Remove cover and bake

15 min­utes longer.

 

DORIS’ QUICK SUPPER:     Raleigh and Doris Johnson

1 lb. hamburger                                                    

1 sm. onion

Bag of Fritos                                                         

1Can chili with beans

1 c. grated cheese

Brown ham­burger and onion. Drain. Pour half of ham­burger in

bowl. Cover with Fritos and half of cheese. Pour remain­ing ham–

burger. Cover with Fritos and remain­ing  cheese. Bake at 325 until

it is bub­bly and cheese melted.

 

MORE (Sim­ple and Quick):     Bridges and Jan­ice Simmons

1 ½ lbs. ground beef                                                 

Onion

Bell Pep­per                                                               

Salt and pepper

1 or 2 cans cream of mush­room soup                      

1 c. grated cheese

Brown meat with onion, bell pep­per, salt and pep­per to taste. Add

soup and sim­mer until ready to serve. Add cheese just before serving

Serve over steamed rice.

 

QUICK PIZZA:      Max and Betty Pickren

1 lb. ground beef                                                            

½ c. catsup

½ tsp. salt                                                                     

 ¼ tsp. black pepper

½ tsp. Worces­ter­shire sauce                                         

4 slices Amer­i­can cheese

1 loaf French bread

Cook meat until brown in skil­let; pour off {at. Add cat­sup, salt,

pep­per and Worces­ter­shire sauce. Stir in and cook a few minutes.

Slice bread length­wise and spoon meat on bread. Slice each

cheese slice like a tri­an­gle and lay on meat. Bake until cheese is

melted and bread is heated. Serves 4.

 

ONE STEP LASAGNA: Bucky and Ruby Brookshier

1 (16-oz.) jar spaghetti sauce                                     

1 (8-oz.) moz­zarella cheese, grated

      (I use Ragu thick and hearty)

1 (8-oz.) lasagna noo­dles, uncooked                        

1/2 c. Parme­san cheese

½ c. water                                                                  

1 (16-oz.) cot­tage cheese

1 lb. ham­burger meat

Brown ham­burger meat and drain. Spread 1 cup of spaghetti

sauce in .13 x 9 x 2-inch bak­ing dish. Cover sauce with a layer of

ham­burger meat, noo­dles, cot­tage cheese, moz­zarella and parmesan

cheese. Repeat with sauce. meat, noo­dles and all cheeses.

Gen­tly pour 1/2 cup water on sides of dish, cover with foil and bake

at 350 for 45 min­utes. Remove foil and bake another 10 to 15 minutes.

 

ENCHILADA PIE:     George and Hazel Sellers

2 lbs. hamburger                                                                  

1 (10-oz.) can taco sauce

2 cans cream of mush­room soup or chicken soup             

1 sm. can green chilies

1 doz. tor­tillas (quartered)                                                    

1 chopped onion

2 c. milk                                                                                 

8 oz. grated ched­dar cheese

Fry ham­burger and onion until all pink is gone. Drain well. Mix

taco sauce, undi­luted soup, milk and chilies — then add to hamburger

mix­ture. Layer in pan: ham­burger mix­ture, tor­tillas, cheese.

Repeat until all is used. Bake at 300 for 1 hour. Serves 4 to 6.

 

PORK CHOP AND SPANISH RICE:      Max and Betty Pickren

6 to 8 pork chops, 1/2 in. thick                                       

1/2 c. chopped onion

2 tsp. salt                                                                       

 2 tsp. chili powder

1/4 tsp. black pepper                                                     

1–1/2 c. long-grain rice

1/4 c. chopped green pepper                                         

2 cans whole tomatoes

½ c. shred­ded sharp cheese

Brown pork chops in 2 table­spoons oil in a large pot. When pork chops are brown,

drain off excess oil. Mix together all above sea­son­ings and sprin­kle over meat on both sides,

add toma­toes, onion and green pep­per and rice. Cover and cook over low heat 30 to

35 min­utes, stir­ring occa­sion­ally. Add cheese and lightly stir. Makes 6 to 8 servings.

 *Or use Minute Rice and add dur­ing last10 min­utes of cooking.

 

PORK FRIED RICE:       Perry and Fran Chapman

1 lg. green pep­per, chopped                                                          

1 c. shred­ded carrots

Left­over pork chops or pork roast                                                  

6 c. cooked rice

4 T. veg. oil                                                                                     

1 T. sesame oil

1 lg. onion, chopped                                                                      

2 stalks cel­ery, chopped

Heat both oils in large skil­let. Add onion, cel­ery, pep­per, and carrots

and cook on medium heat 3 min­utes. Reduce heat to low, add

rice, and left­over pork chops, or pork roast that has been cut in

small pieces. Stir fre­quently until heated through. Serve with soy

sauce to taste. Makes 6 servings.

 

SQUIRREL CASSEROLE:     J. D. and Zelma Johnson

3 squir­rels, cut into pieces                                            

1 chicken bouil­lon cube

1 bay leaf                                                                  

2 car­rots, sliced

1 sm. onion, sliced                                                    

2 (10-oz.) pkgs. frozen broccoli

1 (11-oz.) can ched­dar cheese soup                        

½ can milk                                                               

 2 slices but­tered fresh bread, cut into cubes

Cook the squir­rel pieces in a pot of water with the bouil­lon cube

and bay leaf until the meat is fork ten­der. Cool, bone, and cut the

meat into bite-sized pieces. Cook the car­rots in water for 5 minutes

and drain. Place the broc­coli on the bot­tom of a large, shallow,

but­tered bak­ing dish. Top with squir­rel, car­rots, and onion.

Mix the soup and milk and pour over the squir­rel mix­ture. Top with

but­tered bread cubes. Bake in a pre­heated 350 oven until bubbly.

Bake about 45 min­utes. Serves 6.

 

ONION-HOMINY BAKE:     J. D. and Zelma Johnson

1 (14–1/2 oz.) can golden hominy                                     

½ c. sharp Amer­i­can cheese, shredded

1 (3-oz.) can French-fried onions                                     

1(15–1/2 oz.) can cut green beans, drained

1 tsp. Worces­ter­shire sauce                                             

1 (10–3/4 oz.) can cream of mush­room soup

Drain hominy, reserv­ing 1/4 cup of the liq­uid. Chop half the French-fried

onions. Com­bine hominy, reserved liq­uid, chopped onions,

green beans, soup, cheese and Worces­ter­shire sauce. Put into 1–1/2

quart casse­role. Bake cov­ered, at 375 for 30 min­utes. Uncover, top

with remain­ing onions. Bake uncov­ered 5 min­utes more. Yield: 6 to 8 servings

 

MUSHROOM OUICHE:      Bill and Hazel Burger

½ lb. fresh mush­rooms (or 8 oz. Can)                                     

8 slices bacon

1/3 c. minced onion                                                                

1 T. flour

4 eggs, slightly beaten                                                           

1 c. half & half

3/4 c. milk                                                                               

½ tsp. salt

1/8 tsp. pepper                                                                      

1 c. grated cheese

9-in. pie shell

Cook bacon and drain. Saute onion in small amount of bacon

grease. Add mush­rooms and cook until ten­der. Blend in flour.

Cook and stir 1 minute. In bowl com­bine eggs, cream, milk, salt

and pep­per. Sprin­kle crisp bacon over bot­tom of uncooked pie

shell. Top with cheese and mush­room mix­ture. Pour egg mixture

over. Bake on low­est shelf at 425 for 15 min­utes. Then at 300 for

about 40 minutes.

 

BAKED MACARONI:     George and Hazel Sellers

1 T. flour                                                               

¾ c. canned milk

1 c. grated ched­dar cheese                                    

salt and pep­per to taste

1 c. cooked macaroni                                           

1 lg. can aspara­gus tips (drained, save juice)

1can whole toma­toes, drained                             

2 T. butter

Spread cooked mac­a­roni on the bot­tom of a but­tered bak­ing dish.

Arrange the aspara­gus tips on top of mac­a­roni and toma­toes on

top of aspara­gus. Melt 2 table­spoons but­ter in a pan and blend in 1

table­spoon flour. Add aspara­gus juice, canned milk and cheese.

Bring to a boil. Sea­son with salt and pep­per and pour sauce over

casse­role. Sprin­kle top with ½ cup bread crumbs. Pour 2 tablespoons

melted but­ter over crumbs and bake at 350 until slightly brown. 6 servings.

 

ASPARAGUS.MACARON I CASSEROLE:     George and Hazel Sellers

1 can Franco-American mac­a­roni and cheese                                 

1/2 pkg’ sliced almonds

1 can cream of mush­room soup                                                       

Onion salt

1 can green asparagus                                                                     

Pep­per

Toast almonds and set aside. Mix lightly together with fork the

mac­a­roni and cheese, mush­room soup, may­on­naise, onion, salt

and pep­per. Add 3/4 of the toasted almonds. Put 1/2 of mix­ture in

a small casse­role; then layer of aspara­gus. Fin­ish with other half

of mac­a­roni mix­ture. Sprin­kle top with rest of toasted almonds.

Bake in 300 to 350 oven for 20 to 30 min­utes. This recipe may be dou­bled or tripled.

 

 

 

 

SPECIAL CHICKEN CASSEROLE:      Max and Betty Pick­ren & Gary and Ann Graves

3–1/2 to 4 c. chicken (white meat) cooked and cut into bite size pieces.                                                        

1 sm. onion, grated                                                 

1 can cel­ery soup

1/2 c. mayonnaise                                                    

2–1/2 c. broth from boil­ing chicken (drained)

1 can French green beans                                      

1 can water chest­nuts, drained & diced                                     

1 sm. jar pimento                                                      

Dash of Worces­ter­shire sauce

1 pkg.dry Uncle Ben’s Original                                

Long Grain Wild Rice with herbs

Mix soup, may­on­naise and broth. Mix together with other ingredients.

Put in lightly greased 3-quart casse­role dish’ Bake t hour at

350. Serves 8.

 

CHICKEN CASSEROLE:      Jimmy and Faye Nesbitt

Saute 1/2 cup chopped onions and 1/2 cup bell pep­per in 1 stick

but­ter. Add 2 cans Golden Mush­room soup and 1–1/2 cups grated

cheese. Add 1 (4-ounce) can chopped mush­rooms with juice and 1

small jar of chopped pimento with juice. Add 3 cups cooked,

chopped chicken. Cook 1 box of Uncle Ben’s long-grain and wild

rice (brown box) accord­ing to direc­tions and add to above. Top

with grated cheese. Bake at 350 for about 30 minutes.

 

EASY CHICKEN CASSEROLE:     Max and Betty Pickren

1 fryer, cut up                                                       

1 c. uncooked rice

1 can cream of onion soup                                   

1 can cream of cel­ery soup

1 can cream of mush­room soup

Place cut-up chicken in a greased casse­role dish (9 x 12 incnes).

Pour rice over chicken, then pour all 3 soups over rice; add 1 can

of water. Bake 1 hour in a 350 oven. Serves 6.

 

CHICKEN AND DRESSING CASSEROLE:      A. J. and Martha Nobles

1 green pepper                                                                

1 onion

½ c. corn oil

Then add:

1 can mush­room soup                                                     

1 medium can B & B mush­rooms and juice

Grease casse­role dish with oleo. Then pour in 1 cup chicken broth.

Pour about 2/3 pack­age Pep­peridge Farm dress­ing mix in broth.

spread 2 cups cooked chicken over mix. Spread soup mix­ture over

chicken; sprin­kle rest of Pep­peridge Farm mix over top. Bake at

325 for 45 min­utes. Make more lay­ers for more people

 

CHICKEN AND BROCCOLI CASSEROLE:      Jerry and Joy Clack

Boil fryer with salt and pep­per to taste                                   

2 pkgs. Frozen broc­coli spears

2 cans cream of chicken soup                                                 

1 to1-1/2 oz c. mayonnaise

2 T. lemon juice                                                                      

1 to 2 c. grated long­horn cheese

1 c. chicken broth                            

Cook broc­coli accord­ing to direc­tions. Layer broc­coli in casserole

dish. Chop up chicken and arrange on broc­coli. Com­bine chicken

broth, soups, may­on­naise and lemon juice, pour mix­ture over the

broc­coli and chicken. Top with the cheese and bake at 350 until

bub­bly.

 

CHICKEN BROCCOLI CASSEROLE:     George and Hazel Sellers

1 whole or cut up chicken                           

1 med. diced onion

2 stalks sliced celery                                   

1 very lg. bunch fresh broc­coli or 3 pkgs. frozen broccoli

1 can cream of chicken soup                      

1 can cream of mush­room soup

1/8 c. milk                                                   

½ lb ched­dar cheese, grated

½ lb moz­zarella cheese, cut in sm. pcs.     

½ lb pro­volone cheese, cut in sm. pcs.

Cook chicken, onion, cel­ery, and salt and pep­per to taste until

ten­der. Drain and debone chicken — set aside. Save broth by pouring

liq­uid through a colan­der and use for chicken noo­dle soup

later. Set aside onion and cel­ery. Cook and drain broc­coli. Place

broc­coli on bot­tom of but­tered casse­role; then sprin­kle chicken

on top of broc­coli; onion and cel­ery pieces on top of chicken. Mix

soups and milk and spread on top of onion and cel­ery pieces. Add

pro­volone and moz­zarella and top with grated ched­dar cheese.

Bake at 325 for 35 to 40 minutes.

 

CHICKEN RICE CASSEROLE:     Raleigh and Doris Johnson

1 pkg. dry onion soup mix                                  

1 cut-up fryer

1 c. rice, uncooked                                            

2 c. water

1 stick oleo

Melt but­ter in pan or oven­proof bowl. Add rice and water and ½ of

soup mix. Lay chicken pieces over mix­ture. Spread remain­der of

soup mix over chicken. Seal with foil. Bake 1 hour or until done.

 

FORGOTTEN CHICKEN CASSEROLE:     J. D. and Zelma Johnson

1 can cream of cel­ery soup                                               

2 c. milk

1 c. uncooked reg. rice                                                      

1 env. dry onion soup mix

1 fryer, cut up

Mix soup with milk and rice. Pour into a 1–1/2 x 7–1/2 x 2-inch baking

dish. Lay lightly salted and pep­pered chicken pieces in mixture.

Sprin­kle with dry onion soup mix. Cover and bake in a 325 oven

for 2 hours. Very easy and con­ve­nient when you’ve got something

bet­ter to do than stay in the kitchen.

 

CHICKEN SUPREME CASSEROLE:       J. D. and Zelma Johnson

4 to 5 c. chicken, chopped                                           

2 cans cream of mush­room soup

1 c. mayonnaise                                                          

1/2 c. sour cream

2 tsp. lemon juice                                                         

1 tsp. curry powder

2 c. sharp cheese, shredded                                       

2–1/2 c. but­tered bread crumbs

Com­bine above ingre­di­ents except cheese and crumbs. Spread in a lightly greased

9 x 13-inch bak­ing dish. Top with cheese and bread crumbs. Bake at 350 for 30 minutes.

 

MEXICAN CASSEROLE:      Max and Betty Pickren

1 pkg. Stove Top corn­bread stuff­ing mix                                

3/4 lb. ground beef

1 can kid­ney beans, drained                                                   

1 can whole tomatoes

1 T. chili powder                                                                     

1/2 tsp. gar­lic powder

1 c. shred­ded ched­dar cheese

Pre­pare stuff­ing mix as directed on pack­age, reduc­ing hot water to 1–1/2 cups.

Spoon half into 8-inch bak­ing dish. Brown beef in skil­let; drain. Stir in kid­ney beans,

toma­toes and sea­son­ings; spoon over stuff­ing. Sprin­kle with cheese, reserving

2 table­spoons. Spoon on remain­ing stuff­ing; sprin­kle with reserved cheese. Bake at

375 for 30 min­utes. Serves 6.

 

BEEF AND SQUASH CASSEROLE:      J. D. and Zelma Johnson

4 c. yel­low squash, cooked                                              

1 lb. lean beef

½ c. onion, chopped                                                          

1 T. oleo

2 c. cooked rice                                                                

1 tsp. salt

1 can mush­room soup                                                      

2 c. but­tered bread crumbs

Drain cooked squash. Brown beef in but­ter (drain if needed) add onion and

saute until ten­der. Stir in rice and salt. Place 1/2 of cooked squash in bottom

of 2-quart but­tered casse­role. Cover with, beef mix­ture.  Add sec­ond layer of squash.

Cover with soup and sprin­kle with but­tered bread crumbs. Bake at 350 for 35 to 40

min­utes or until well browned. Yield: 8 servings.

 

EGGPLANT BEEF CASSEROLE:     J. D. and Zelma Johnson

1 egg­plant                                                                     

4 eggs

2 c. milk                                                                         

1–1/2 tsp. salt

Dash of pepper                                                            

1/3 c. pimento, diced

1 tsp. sugar                                                                   

1/3 c. bell pep­per, chopped

2 c. bread crumbs                                                       

1/2 c. but­ter or mar­garine, melted

Dash of paprika                                                           

1 lb. ground beef

2 tsp. bak­ing powder                                                   

2 sm. onions, chopped

Brown beef in small amount of fat and drain. Peel and cook egg­plant in very small

amount of water until ten­der. Mash the drained egg­plant and blend with other

ingre­di­ents except eggs and crumbs. Beat eggs and fold in. Add bread crumbs.

Put in but­tered casse­role dish and bake 1 hour in 300 oven.

 

LYNN’S CASSEROLE:      Jeff and Denise Hall

1 box mac­a­roni and cheese (fix accord­ing to directions)                       

1 lb. ground beef (browned)

1 onion chopped and browned with beef                                               

1 can Eng­lish peas (drained)

1 can mush­room soup                                                                            

1 c. milk

Mix all together. Cook at 350 for 30 min­utes. Can put extra grated cheese on top. Serves 6 to 8.

 

POTATO AND ONION CASSEROLE:      Max and Betty Pickren

3 med. onions (sliced thin)                            

1 can con­densed cream of mush­room soup

4 lg. white pota­toes (sliced thin)                    

1 lb. ground beef

1 T. salt on ground beef

Sea­son meat and brown. Drain fat. Make alter­nate lay­ers of potatoes,

onions and meat in casse­role dish. Pour mush­room soup on top.

Bake at 350 for about 45 minutes.

 

LEFTOVER TURKEY OR HAM CASSEROLE:      A. J. and Martha Nobles

3 slices bread                                                       

 2 c. turkey or ham

1/2 c. chopped onion                                            

1/2 c. celery

1/2 c. mayonnaise                                                  

1/4 c. pimento

¾ tsp. salt                                                             

 Pepper

2 eggs (beaten)                                                     

1/2 c. milk

1 can mush­room soup                                           

1/2 c. grated cheese

Crum­ble bread in casse­role dish; com­bine meat, veg­eta­bles and seasoning.

Pour over bread. Com­bine eggs and milk and pour over mix­ture. Chill sev­eral hours.

Before bak­ing cover with soup and cheese. Bake at 325 for 1 hour.

 

 

 

HAM CASSEROLE:      John and Patsy Bowen

¼ stick oleo                                              

1/4 c. chopped onion

Saute above.

1 can cream of chicken soup                      

1/4 c. milk

1 tsp. salt                                                     

Worces­ter­shire sauce to taste

1 c. cooked rice                                           

1 pkg. broc­coli spears pre­pared as pkg. directs

1/2 jar whipped cheese or Cheez Whiz     

 2 c. cooked, cubed ham

Layer and bake at 400 about 30 minutes.

 

TUNA CASSEROLE:      Billy and Diane Webb

1/2 c. chopped celery                               

1/2 c. onion, chopped

3 T. oleo                                                   

1 can cel­ery soup

1 soup can milk                                        

1/4 c. but­tered bread

1 sm. can tuna                                        

 2 T. chopped pimento

8 oz. egg noo­dles (cooked)

Cook cel­ery and onions in oleo. Add soup, milk, tuna, and pimentos.

Com­bine with drained noo­dles. Top with bread crumbs. Bake at 350 for 25 minutes.

 

SHRIMP CASSEROLE:     Mar­vin and Doris Lorig

2 lbs. fresh shrimp (boiled and peeled)

1 lb. fresh mush­rooms, chopped

1 can cream of chicken soup

1 c. grated cheese

1 sm. jar pimentos

1 sm. onion, chopped (and 1onion sliced and sauteed)

Mix all ingre­di­ents except sauteed onions; put in casse­role dish and bake

for 30 min­utes at 350. Take out of oven and add sliced, sauteed onion rings

on top of casse­role. Bake until onion rings are brown. Serve hot. May be served

on rice or plain pas­try crust.

 

SAUSAGE AND EGGS CASSEROLE:      A. J. and Martha Nobles

6 slices bread, but­tered, cubed in 6 pieces each and placed in bot­tom of buttered

13 x 9-inch bak­ing dish. Scramble1 pound­sausage. Drain. Add 1–1/2 cups grated

cheese. Beat 6 eggs and mixwith 2 cups milk. Add 1 tea­spoon mus­tard, salt and pepper.

Pour over bread, cheese and sausage. Refrig­er­ate overnight. Bake for 30 min­utes at 350.

 

SAUSAGE AND WILD RICE CASSEROLE:      Jimmy and Faye Nesbitt

1 (6-oz.) pkg. long-grain and wild rice                       

½ c. chopped green pepper

½ c. shred­ded sharp cheese                                     

1 lb. bulk pork sausage

1/2 c. chicken broth                                                   

1 can cream of mush­room soup, undiluted

¼ c. minced celery                                                    

1 tsp. pars­ley flakes

1 c. chopped fresh mushrooms                                 

 ½ tsp. pepper

½ c. chopped onion

Cook rice accord­ing to pack­age direc­tions. Set aside. Brown sausage in skillet,

stir­ring to crum­ble; drain well. Com­bine cooked rice, sausage and remaining

ingre­di­ents in a large bowl; mix well. Spoon into a lightly greased 2-quart casserole.

Bake at 350 for 1 hour.

 

RICE AND SAUSAGE CASSEROLE:      Chester and Rose Norton

2–1/2 c.water                                             

1 lb. pork sausage, browned and drained

1 c. rice                                                    

 1 env. dry chicken noo­dle soup

1 c. cel­ery, chopped fine                           

1 c. onion, chopped fine

1 can toma­toes with juice (chopped)

Brown sausage, onion and cel­ery in a small amount of but­ter. Add rice, tomatoes,

dry soup and water. Put all ingre­di­ents in a cov­ered casse­role. Bake for 1 hour at

350. Remove from oven and put 1cup of grated cheese on top. Place casserole

back in the oven until cheese is melted.

 

SAUSAGE.RICE CASSEROLE:      Robert and Peggy Pollock

Crumble1 to 1–1/2 pounds sausage in a skil­let and brown. Pour off fat.

Add:

1 green pep­per (chopped)                                 

2 green onions (chopped)

2 to 3 stalks cel­ery (chopped)                            

2 c. chicken bouillon

1 c. raw rice                                                       

1 T. Worces­ter­shire sauce

½ tsp. salt

Cover and let sim­mer at low­est pos­si­ble tem­per­a­ture pos­si­ble about 1 hour.

 

MACARONI SAUSAGE CASSEROLE:      J. D. and Thelma Johnson

1 (8-oz.) pkg. elbow macaroni                                             

3 T. flour

1/2 c. onion, chopped                                                         

1/2 tsp. salt

1 lb. med. or hot pan sausage                                            

2 c. milk

1/2 c. green pep­per, chopped                                           

2 c. ched­dar cheese, shredded

Cook mac­a­roni in boil­ing water; drain. Brown sausage slightly. Remove and reserve

1/2 of sausage. Saute onion and green pep­per in 2 table­spoons fat; stir in flour and salt.

Slowly add milk and cook over medium heat, stir­ring until thick. Stir in 1–1/2 cups cheese.

Com­bine mac­a­roni, sausage and cheese mix­ture; put into a 2-quart casserole.

Top with 1/2 cup cheese and reserved sausage. Bake at 400 for 25 minutes

 

SAUSAGE CASSEROLE:      Billy and Diane Webb

6 slices bread, crust cut and buttered                                          

6 eggs

1 lb. sausage                                                                              

1 (8-oz.) evap­o­rated milk

8 oz. shred­ded ched­dar cheese

Put bread in bot­tom of 9 x 13-inch pan. Brown sausage and put on top of bread.

Mix eggs and milk and sea­son (l use sea­son salt). Pour on top. Spread cheddar

cheese on top. Let sit overnight. Take out and let stand for 15 min­utes. Bake 30 min­utes at 350.

 

APPLE CHEESE CASSEROLE :     Clay­ton and Jan Smith

½ c. all-purpose flour                                                  

½ c. brown sugar

¼ tsp. salt                                                                  

¼ c. butter

1 tsp. cinnamon                                                         

7 med. apples, peeled, cored and sliced

¼ c. plus 2 T. water                                                   

1 T. lemon juice

1 c. shred­ded sharp cheese

Com­bine flour, sugar and salt; mix well. Cut in but­ter with pas­try blender until it

resem­bles coarse meal. Toss apples with water and lemon juice. Spoon into greased

8-inch bak­ing dish’ Sprin­kle with flour mix­ture. Bake uncov­ered at 350 35 min­utes. Top with

cheese, bake 5 min­utes more. Serves 8.

 

PINEAPPLE CASSEROLE:      Richard and Allawee Gaggstatter

2 (20 oz.) cans pineap­ple chunks

¾ c. sugar

6 T. flour

2 c. grated sharp cheese

1 c. Ritz cracker crumbs

½ c. melted butter

Drain pineap­ple. save 6 table­spoons of juice. Add melted-butter, then cheese and pineapple.

Put in a casse­role and bake at 350 for 20 min­utes. Then reduce heat to 300 for 20 to 30 minutes.

Add cracker crumbs the last 20 minutes.

 

PINEAPPLE.CHEESE CASSEROLE:      Clay­ton and Nell Pow­ell & David and Char­layne Hall

¼ c. melted butler                                                  

½ c. Ritz cracker crumbs

1 (20-oz.) can chunky pineapple                           

1 c. grated cheese (l use sharp)

½ c. sugar                                                              

3 T. flour

Drain pineap­ple. Save 3 table­spoons juice. Com­bine flour and sugar in bowl.

Stir juice in; add cheese and pineap­ple. Place in 1-quart casse­role,  hav­ing sprayed

lightly with Pam. Top with crumbs mixed with but­ter. Bake 20 to 30 min­utes at 350.

Do not over­cook. This is good served warm or cold. Serv­ings can be heated later.

Keep left­overs in refrig­er­a­tor. Good with ham, roast, chicken sand­wiches or cold plate.

 

ASPARAGUS CASSEROLE:      Don­ald and Ber­nice Bryan

1 sm. box Ritz crack­ers crumbs                                    

Sliced almonds

Approx. 2 c. cream sauce                                              

Grated ched­dar cheese

1 can drained asparagus                                               

1 can drained green Peas

3 hard-boiled eggs, sliced                                              

1 sm. jar pimento

In lightly but­tered casse­role dish, make lay­ers in this order: Cracker crumbs, peas,

aspara­gus, sliced eggs, pimento (chopped), almonds, grated cheese, and cream sauce.

Top with layer cracker crumbs. Bake at 350 for approx­i­mately 30 min­utes or until golden.

Cream Sauce: Melt ¼ stick but­ter, blend in 3 table­spoons flour, 2 cups milk and salt to taste.

Stir con­stantly until thick.

 

ASPARAGUS CASSEROLE:      Mar­vin and Doris Lorig

2 cans drained, cut aspara­gus (save liq­uid of 1 can)

Pinch of ginger

1 can cream of mush­room soup

salt and pepper

½ pkg. herbed Pep­peridge Farm bread stuffing

1 can cream of cel­ery soup

8 hard-boiled eggs (sliced)

Mix lay­ers aspara­gus, eggs and soup in large casse­role, using salt and pep­per to taste.

Sprin­kle on top 1/2 pack­age stuff­ing mix. Bake 30 min­utes at 325 until hot and brown.

May be made before hand and kept in refrig­er­a­tor before bak­ing. PS: I drain asparagus,

using1 can liq­uid to both cans of soup which has been sea­soned with gin­ger, salt, and pepper.

This I do in sep­a­rate bowls, then layer in casse­role dish.

 

BROCCOLI CASSEROLE:      Billy and Diane Webb

2 pkgs. frozen chopped broccoli                                          

1 can mush­room soup

½ c. mayonnaise                                                                   

2 eggs, beaten

1 c. grated cheese

Cook broc­coli accord­ing to pack­age direc­tions. Drain well. Stir in mush­room soup,

½ cup may­on­naise, eggs, and cheese. Mix with broc­coli. Add bread crumbs if desired.

Bake at 350 for 30 minutes.

 

BROCCOLI CASSEROLE:     George and Hazel Sellers

1 c. sliced water chest­nuts (drained)

2 c. grated sharp ched­dar cheese

¾ c. crushed round but­tery crackers

½ c. mayonnaise

3 eggs, beaten

1 c. sour cream

½ c. chopped onion

½ c. chopped bell pepper

2 pkgs. frozen broc­coli, cooked and drained

Pre­heat oven to 350. Blend may­on­naise with sour cream, onion, and green pep­per in bowl.

ln greased 2-quart casse­role dish, layer broc­coli, chest­nuts and sour cream mixture.

Cover with grated cheese and top with cracker crumbs. At this point, casse­role can

be refrig­er­ated and baked later. Bake 35 to 40 min­utes. Serves 8.

 

BROCCOLI CASSEROLE:      Carl and Jeri Staton

¾ c. Ritz crack­ers (crushed)                                  

 ½ c. mayonnaise

3 (10-oz.) pkgs. frozen broccoli                               

1 (10-oz.) can cream of mush­room soup

3 tsp. grated onion                                                   

3 eggs beaten

Cook broc­coli 5 min­utes — drain and spread in bot­tom of 2 or 3-quart casse­role. Mix soup, onion, may­on­naise, eggs and pour over broc­coli in casse­role. Sprin­kle with cracker crumbs on top. Bake 20 to 30 min­utes at 350. May be assem­bled ahead of time. Yield: 10 servings.

 

CAULIFLOWER.CARROT CASSEROLE:      Mon­roe and Annabelle Latham

¾ c. milk                                                                  

1 c. butter-any type cracker crumbs

2 T. but­ter or mar­garine, melted                              

1 (10 ¾ oz.) can cream of cel­ery soup, undiluted

4 lg. car­rots, scraped and cut into ¼ in. slices         

1 med. head cau­li­flower, bro­ken in florets

Cook car­rots and cau­li­flower in boil­ing water 10 min­utes; drain. Place veg­eta­bles in a lightly

greased 2-quart bak­ing dish. Com­bine soup and milk, stir­ring well. Com­bine cracker  crumbs

and but­ter, mix­ing well, sprin­kle over veg­eta­bles. Bake at 350 for 30 min­utes. Makes 6 to 8 (½ cup) servings.

 

CORN AND BEAN CASSEROLE:      Shelly and Peggy Davis

1 (16-oz.) can French-style Green beans (drained)

1 can cream of mush­room soup

1 c. shred­ded ched­dar cheese

1 (16-oz.) can whole ker­nel corn (drained)

½ c. chopped onions

½ c. sour cream

Mix above and put into 2-quart casse­role dish. Melt 1 stick mar­garine; add 1–1/2 cups herb sea­soned stuff­ing mix. Mix well. Sprin­kle on top. Bake at 350 for 40 to 50 min­utes. 6 to 8 servings.

 

CORN CASSEROLE:      David and Char­layne Hall

1 box Jiffy corn bread mix                                            

1 stick mar­garine (melted)

2 eggs                                                                           

1 can cream corn

1 can whole corn (drained)                                          

1 (8 oz) car­ton sour cream

Drain whole corn. Mix all ingre­di­ents together with melted margarine.

Stir well. Pour in large bak­ing dish and bake for 1–1/2 hours at 350.

 

FRIED EGGPLANT CASSEROLE:      J. D. and Zelma Johnson

½ c. self –ris­ing llour                                                              

¼ c. milk

½ jar spaghetti sauce                                                           

1 c. cheese, grated

1 med. egg­plant, cut in strips                                                

1 egg

Make bat­ter with egg, flour and milk. Bat­ter strips and fry in deep fat; drain on towel.

Place strips in casse­role and top with spaghetti sauce. Make 2 lay­ers of egg­plant and sauce.

Top with 1 cup grated cheese. Bake at 350 until cheese is melted.

 

EGGPLANT CASSEROLE:      J. D. and Zelma Johnson

1 lg. egg­plant or 2 sm.                                                 

1 sm. can evap­o­rated milk

1/2 stick butter                                                             

1 stack crum­bled saltines

1 sm. onion                                                                  

Black pep­per

1 c. milk

Melt but­ter and saute onion in it. Mix milk and bread crumbs. Boil and mash egg­plant and

mix with other ingre­di­ents. Add lots of black pep­per. Bake in 350 oven for 30 min­utes or until set.

Serve hot.

 

EGGPLANT CASSEROLE:      George and Hazel Sellers

2 ½ c. peeled, cubed eggplant

1 T. melted butter

½  tsp. salt

½ c. grated ched­dar cheese

1/8 tsp. pepper

 ¼ c. chopped celery

1 c. half & half or evap­o­rated milk

2 T. chopped pimentos

18 crushed saltine crackers

Cook egg­plant in boil­ing salted water for 10 min­utes and drain. Com­bine with

remain­ing ingre­di­ents and place into 1-quart but­tered casse­role dish.

Bake at 350 for 45 minutes.

 

EGGPLANT CASSEROLE:      Jimmy and Faye Nesbitt

1 med.-sized egg­plant, diced                                           

1 lg. onion, diced

Cook until ten­der — drain off most of water. Add:

2 c. bread crumbs (reserve ½ c.)                                     

½ c. pecans

2 eggs, slightly beaten                                                        

sea­son to taste with salt

1 can mush­room soup                                                        

pep­per and poul­try seasoning

1 sm. can mushrooms                                                        

add ½ stick melted butter

Pour into but­tered casse­role. Top with but­tered toasted breaded crumbs and sliv­ered almonds or nuts. Cook in mod­er­ate oven for 25 to 35 min­utes and top with cheese. Bake until cheese melts.

 

VIDALIA ONION CASSEROLE:      J. D. and Zelma Johnson

2 T. margarine                                                              

½ c. sliv­ered almonds, opt.

2 T. flour                                                                      

½ tsp. salt

1 c. chicken bouillon                                                    

 Pep­per to taste

1 sm. can evap­o­rated milk                                           

1 c. bread crumbs

3 c. Vidalia onion                                                          

½ c. cheese, grated

Dis­solve 1 bouil­lon cube in 1 cup water. Par­boil onion 10 to 15 min­utes. Melt butter;

stir in flour, then all broth and milk. Stir con­stantly until mix­ture begins to thicken and is smooth.

Add drained onions, almonds and sea­son­ings. Pour into but­tered 1–1/2 Quart casserole.

Cover with crumbs and cheese. Bake at 375 for 30 min­utes. Yield: 6 servings.

 

POTATO CASSEROLE:      Jimmy and Faye Nesbitt

7 to 8 lg. potatoes

2 tsp. salt

2 cans cream of chicken soup

1 c. milk

½ stick oleo

1 c. grated sharp cheese

1 med. onion, chopped or ½ tsp onion salt

Peel pota­toes and cube them. Salt and cook in water 5 min­utes. Heat soup, milk, cheese, oleo and onion. In a greased casse­role put a layer of pota­toes then other mix­ture. Then layer of pota­toes etc. Top with paprika. Bake 40 min­utes to an hour at 350.

 

POTATO CASSEROLE:      Robert and Peggy Pol­lock & Billy and Diane Webb

2-lb. bag frozen hash browns                                                                 

1 pt. sour cream

2 c. shred­ded cheese                                                                            

1 tsp. salt

½ c. chopped onion                                                                                

1 c. cream of chicken soup

½ tsp. Pepper                                                                                         

Crushed corn­flakes                        

½ c. melted margarine

Thaw pota­toes. Mix all of the above ingre­di­ents together. Sprin­kle corn­flakes with ¼ cup melted

but­ter on top. Bake at 350 for 45 minutes.  

 

POTATO CASSEROLE:    David and Char­layne Hall 

2 lbs frozen hash browns (thaw 15 minutes)

1 pt. sour cream

1 tsp salt

½ tsp pepper

½ c. mar­garine (melted)

½ c. chopped onion

2 c. grated cheese

1 can cream of chicken soup

Mix all of the above ingre­di­ents together and pour in a large bak­ing dish, then cover with this topping:

½ stack Ritz crack­ers (crushed) and ¼ c. melted but­ter. Bake at 350 for 50 to 60 minutes.

 

HASH BROWN POTATO CASSEROLE:      Randy and Cindy Autry

1–1/2 lbs. frozen hash brown potatoes                                       

½ c. melted margarine

½ tsp. salt                                                                                   

1/3 tsp. pepper

½ c. chopped onion                                                                   

1 can cream of chicken soup

1 pt. sour cream                                                                        

1 c. grated sharp cheese

Top­ping:

Mix first 8 ingre­di­ents together and pour into large greased casse­role. Top with top­ping and

bake in 350 oven for 1 hour. Impor­tant: Take hash brown pota­toes from freezer and allow to

thaw only until they can be sep­a­rated. Do not thaw completely.

 

SWEET POTATO CASSEROLE:      John and Jan­ice Cory

3 c. mashed sweet potatoes                                           

¾ c. sugar

1/3 c. milk                                                                       

1/3 c. oleo

1 tsp. vanilla                                                                  

 1 tsp. but­ter fla­vor­ing (opt)

Boil and mash pota­toes. Add other ingre­di­ents, put in casse­role and top with mix­ture of :

1/3 c. oleo                                                                       

1 c. brown sugar

1/3 c. flour                                                                       

½ c. chopped nuts

Bake at 350 approx­i­mately 30 minutes.

 

SQUASH CASSEROLE:      Wal­ter and Helen Rushton

1–1/2 to 2 lbs. sum­mer squash                                      

 ½ c. grated cheese

2 T. sugar                                                                       

½ stick but­ter or oleo

1 egg  

salt and pep­per to taste

1/2 c. mayonnaise

Cook squash, drain and mash. Add other ingre­di­ents and put in casserole.

Cover with cracker crumbs or bread crumbs. Bake in 400 oven 20 minutes.

 

SQUASH CASSEROLE:     Billy and Diane Webb

6 med. squash, sliced                                              

2 eggs, beaten

1 sm. onion, chopped                                               

1 c. shred­ded cheese

1/2 c. mayonnaise                                                    

dash salt and pepper

Cook squash and onions until ten­der. Drain. Com­bine with the

other ingre­di­ents mix­ing well. Cook at 350 for 30 minutes.

 

SQUASH CASSEROLE:      Bill and Helen Loyless

2 lbs. squash (cooked and drained)                               

1 can cream of chicken soup

1 sm. jar pimento                                                             

8 oz. sour cream

2 tsp. chopped onion                                                       

1 pkg. Pep­peridge Farm corn­bread dress­ing mix

1 stick mar­garine (melted)

Melt oleo. Put 3/4 pack­age of stuff­ing mix into oleo and let absorb.

Spread on bot­tom of casse­role. Mix other ingre­di­ents. Place on top.

Sprin­kle ¼ stuff­ing mix over ingre­di­ents. Bake at 325 about 30 minutes.

 

SQUASH CASSEROLE:       J. D. and Zelma Johnson

3 c. cooked squash, drained and mashed                                   

½ tsp. pepper

1 c. onion, chopped                                                                      

3/4 c. mar­garine, melted

1 to 1–1/2 c. herb dressing                                                           

2 eggs, slightly beaten

1 tsp. salt                                                                                     

1 c. milk (whole or evaporated)

1 c. cheese, grated

Mix all ingre­di­ents. Pour into a greased bak­ing dish. Sprin­kle top with additional

½ cup of herb stuff­ing. Bake in 375 oven for 40 minutes.

 

EASY SQUASH CASSEROLE:       J. D. and Zelma Johnson

2 lbs. squash                                                                        

1 stick but­ter or margarine

1 0nion, grated                                                                    

1 car­rot, grated

½ pt. sour cream                                                                  

1can cream of chicken soup, undiluted

½ pkg. Pep­peridge Farm corn­bread stuff­ing (1/2 lb. size)   salt and pep­per to taste

Cook squash and drain thor­oughly. Cook about 15 min­utes or accord­ing to direc­tions if frozen squash are used. Reserve half of bread crumbs. Mix remain­ing ingre­di­ents and com­bine with squash. Pour into but­tered casse­role dish (9 x 12 inches). Top with remain­ing bread crumbs. Bake at 350 until bubbling

and begin­ning to brown for about 30 minutes.

 

SQUASH CASSEROLE:      John and Jan­ice Cory

6 to 8 yel­low squash, cubed                                              

2 or 3 onions, diced

1 can cream of shrimp soup                                              

1 can water chest­nuts, drained and sliced

but­tered cracker crumbs

Over low heat, saute squash and onions in a small amount of oleo

until ten­der crisp. Salt and pep­per to taste. Stir in shrimp soup and

water chest­nuts. Place in greased casse­role and sprin­kle buttered

crumbs on top. Bake at 350 until hot and bubbly.

 

SOUASH CASSEROLE:      Mike and Phyl­lis Horn

2 lbs. squash                                                            

 1 med. onion

1 can cream of chicken soup                                   

1 stick margarine

1 c. grated carrots                                                      

 pkg. herb stuff­ing mix

1 sm. car­ton sour cream

Slice onion and squash thin. Cover with water, cook about 8 minutes;

drain. Add soup and sour cream. Mix well. Melt margarine

and pour over crumbs. Let set a few min­utes — add grated carrots

to squash and onions. Place ½ but­tered stuff­ing mix in a baking

dish, top with vegetable/soup mix­ture. Sprin­kle remain­ing buttered

stuff­ing mix over top. Bake slowly at 300 for 35 to 40 minutes.

 

RICE CASSEROLE:      Harold and Flora McMillan

1 c. rice, cooked                                                    

8 oz. Cheez Whiz

1 can cream of mush­room soup                           

 ½ can cream of chicken soup

1 pkg. chopped broccoli                                          

½ c. chopped celery

½ c. chopped onion                                                

pep­per and paprika (to taste)

Saute cel­ery and onion in oil. Mix all ingre­di­ents and bake until heated well at 300.

 

CORN, TOMATO, & RICE CASSEROLE:      A. J. and Martha Nobles

1 lg. can cream corn                                                        

4 eggs (beaten)

1 can tomatoes                                                                

2 T. chopped onion (or more)

2 c. cooked rice (cook­ing bag makes 2 c.)                      

4 T. melted butter

1 tsp. salt                                                                        

2 med. green peppers

½ tsp. pepper                                                                 

2 sm. or 1 lg. Cheez Whiz

Bake at 400 for 45 min­utes or can be refrig­er­ated overnight and then baked for 1 hour.

Serves 10 to 12 people.

 

BROWN RICE CASSEROLE:      Billy and Diane Webb

1 can beef con­somme soup                                            

1 c. rice

1 can onion con­somme soup                                          

1 jar mushrooms

1 stick butter                                                                    

2 c. water

Mix all ingre­di­ents and bake at 375 for 45 minutes.

 

HOMINY CASSEROLE:      Butch and Kay Griffin

2 (15– ½ oz.) cans hominy (drained)

1 c. sour cream

4 T. oleo (melted)

1 (4-oz.) can chilies (drained and chopped)

1 (8-oz.) pkg. Mon­terey Jack cheese (grated)

Mix first 4 ingre­di­ents. Top with cheese. Bake about 30 min­utes (or until brown) at 350.

 

MIXED VEGETABLE CASSEROLE:      John and Jan­ice Cory

1 lg. pkg. frozen mixed vegetables                                       

1 c. grated cheese

1 c. mayonnaise                                                                  

1 c. chopped celery

1 med. onion, chopped                                                         

1 stick oleo

1 tube crack­ers. crumbled

Cook veg­eta­bles accord­ing to direc­tions on pack­age until just ten­der. Put in greased casserole.

Next mix onion, cel­ery, cheese and may­on­naise and spread over veg­eta­bles. Melt oleo, mix with

cracker crumbs and sprin­kle on top. Bake about 30 min­utes at 350.

 

VEGETABLE CASSEROLE:      Don and Ann Ford

1 can Eng­lish peas                                                            

1 c. chopped onion

1 can cut green beans                                                       

1 c. chopped celery

1 c. cooked carrots                                                            

1 c. mayonnaise

1 can sliced water chestnuts                                             

2 c. grated cheese

Com­bine above ingre­di­ents in 2-quart casse­role dish. Crush 1 pack­age Town House crackers.

Mix with 1 stick mar­garine (melted) and spread on top of casse­role. Cook in 350 oven for 30 minutes.

 

CHEESE AND VEGETABLE CASSEROLE:      Luther and Martha Taylor

1 c. chopped onion

2 (16-oz.) cans Veg-All, drained

½ c. mayonnaise

1 c. water chest­nuts, drained and chopped

2 c. grated sharp cheese

1 can ltal­ian Crispies

Mix above together except Crispies. Pour into a casse­role dish and

sprin­kle Crispies on top. Bake at 325 for 15 to 20 minutes.

 

BEST VEGETABLE CASSEROLE:       Jeff and Denise Hall

2 cans Veg-All (drained)                                 

 1 c. grated sharp cheese

1 c. mayonnaise                                              

1 chopped onion

Mix together and bake at 350 for 30 min­utes. Serves 4 to 6.

 

SIMPLE VEG-ALL CASSEROLE:      D. S. and Dot Hautman

2 cans Veg-All                                                       

3/4 c. mayonnaise

1 med. onion, chopped                                          

2 ribs of cel­ery, chopped

Pour mix­ture into greased dish. Sprin­kle with 1 cup grated cheese. Mix oleo

(3 table­spoons) with 25 crum­bled Ritz crack­ers and sprin­kle on top of cheese.

Bake at 350 approx­i­mately 25 min­utes. Happy eating.

 

VEGETABLE CASSEROLE:      Max and Betty Pickren

2 cans Veg-All vegetables                                     

1 can mush­room soup

1 chopped onion                                                    

1 c. mayonnaise

1 stick cel­ery, diced                                               

1 c. sharp shred­ded cheese

Mix all the above ingre­di­ents together; pour into a greased casse­role dish.

Top­ping:

Melt 1 stick of but­ter and mix with 1 stack of Ritz crack­ers crushed; place over the

veg­eta­bles. Bake 30 min­utes at 350. Serves 6.

 

VEGETABLE CASSEROLE:      George and Hazel Sellers

2 (10-oz.) pkgs. frozen mixed vegetables                                     

1 c. chopped celery

1/3 c. grated onion                                                                         

1 c. mayonnaise

½ c. grated ched­dar cheese                                                         

¼ tsp. salt

1/8 tsp. pepper                                                                             

2 c. ched­dar cheese crack­ers, crushed

¼ c. melted butter                                                                         

½ c. grated cheese

Cook frozen veg­eta­bles accord­ing to direc­tions and drain. Com­bine veg­eta­bles, celery,

onion. may­on­naise, ½ cup grated cheese, salt and pep­per. Spoon into greased casserole.

Com­bine remain­ing ingre­di­ents and sprin­kle over top. Bake at 300 for 30 to 40 minutes.

 

GRITS CASSEROLE:      Jimmy and Faye Nesbitt

Cook until thickened:

6 c. boil­ing water                           

1–1/2 c. grits

2 tsp. salt

Add to grits mixture:

1–1/4 sticks oleo                             

1 lb. mild ched­dar cheese (grated)

3 eggs, well beaten                        

3 T. chopped pimento

3 T. canned green chili pep­pers (remove seed and chop)

But­ter a shal­low bak­ing dish. Pour mix­ture in and bake 1 hour at 300.

Keeps well in refrig­er­a­tor. Reheat to serve. Serves 15 to 16.