Main Dishes & Casseroles
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.
CHICKEN PAN PIE: Gary and Ann Graves
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:
1–1/2 c. crushed cornflakes ¼ c. melted margarine
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.