CASSEROLES CHEESE and MACARONI CASSEROLE 1 tbsp. flower 3/4 tsp. salt 3/4 tsp. mustard 1/2 tst. pepper 1 tsp. grated onion Mix the above items in a large sauce pan. Stir in slowly and beat well until smooth. Add: 1 cup of milk 1 1/2 cup of grated cheese 3 cups of cooked macaroni Cook and stir all the above over medium heat. Add3 beaten eggs, put in greased baking dish and sprinkle with 1 tbsp. butter Bake at 300 degrees for 30 to 40 minutes. POTATO CASSEROLE 2 lb. bag frozen hash brown potatoes 1 stick butter or margarine 1 can of cream of mushroom soup 1 onion, diced 1 green bell pepper, chopped salt and pepper sharp cheese Melt margarine and mix all ingredients except cheese. Pour in casserole and top with grated cheese. Then bake. SQUASH and APPLE CASSEROLE 3 cups cooked cubed butternut squash 1 1/2 cups stewed apples salt to taste 3/4 cup brown sugar, packed 6 tbs. oleo ground cinnamon Place 1 cup squash in buttered casserole and top with 1/2 cup apples, sprinkle lightly with salt and 1/4 cup brown sugar. Dot with 2 tbsp. Oleo. Repeat layers twice and sprinkle with cinnamon. Bake at 350 degrees for 45 minutes. Brown lightly. OKRA CASSEROLE 1 pkg. (16 oz.) frozen okra 2 medium ripe tomatoes 1 small onion 1 lb. ground sausage meat Place okra in a casserole dish. Peel and cut tomatoes, and put on top of the okra. Dice onion and sprinkle on top of the tomatoes. Put the raw ground sausage on the top. Put in preheated oven for 30 to 45 minutes or until it is done. STRING BEAN CASSEROLE 1 can french style green beans drained 1 can cream of celery soup 1 cup diced cheese 1/2 cup sour cream 1 can whole kernel corn drained 1/2 cup onions 1/2 cup bell pepper 1/2 cup celery Mix all ingredients and top with 1 pack of ritz crackers crushed, 1 stick of melted butter. Mix and sprinkle on top of casserole. Bake at 350 degrees for 35 to 40 minutes. GREEN BEAN DELIGHT 1 tbsp. margarine 2 (1 lb.) cans sliced or french-style green beans 1 can cream celery soup 1 (3 oz.) can chow mein noodles 1 1/2 cups shredded sharp cheese Butter 2 qt. casserole. Combine well drained beans and soup. Pour into casserole. Cover with noodles. Top with cheese. Bake at 325 degree to 350 degree oven for about 40 minutes. Yield: 6 to 8 servings. Broccoli Casserole 2 (10 oz.) pkgs. frozen broccoli 1 cup mayonnaise 1 cup cheddar cheese, shredded Buttered cracker crumbs for top 2 eggs, beaten 1/2 cup milk 1 can cream of celery soup Cook broccoli according to directions and drain. Combine all other ingredients then stir in broccoli. Pour into greased casserole dish. Sprinkle with cracker crumbs. Bake 350 degrees for 30 to 35 minutes. Cool 15 minutes. Green Bean Casserole 1 can cream of mushroom soup 1/8 tsp. pepper 2 pkg. frozen green beans, thawed; or 2 cans French style green beans, drained 3/4 cup milk 1 (28 oz.) French fried onions In 2-quart casserole dish, combine soup, milk and pepper. Mix well. Stir in beans and 2/3 cup French fried onions. Bake at 350 degrees for 30 minutes or until hot. Stir, sprinkle with 2/3 cup onion. Bake 5 minutes or until onions are golden. Squash Casserole 2 (16 oz.) pkg. frozen squash or 2 lb. fresh squash, cooked with 1 cup onion 1 cup mayonnaise 1/2 cup crushed saltine crackers 1 tbsp. butter, melted 1 (0.4 oz.) env. buttermilk-ranch dressing mix 3 lg. eggs, lightly beaten 1 cup sharp cheddar cheese, shredded 1 cup bread crumbs Cook squash with onion according to direction or until tender if fresh. Drain well, pressing between paper towels. Combine squash, mayonnaise, and remaining ingredients except bread crumbs into lightly greased 2-quart shallow casserole dish. Combine bread crumbs and butter. Sprinkle over top. Bake at 350 degrees for 20 to 25 minutes. Spinach-Cheese Casserole 3 eggs, beaten 1 pkg. chopped spinach, thawed and drained 2 cup cheddar cheese, grated 1 tsp. pepper 6 tbsp. flour 2 cup cottage cheese 1 tsp. salt Beat eggs and flour until smooth. Mix the remaining ingredients. Bake uncovered in rectangular casserole dish for 1 hour at 350 degrees or until firm in center. Let stand a few minutes before serving. Yellow Squash Casserole 1/4 cup butter or margarine 1 lb. yellow squash 1/2 tsp. salt 1 egg, beaten 1/2 cup mayonnaise 1/4 cup green pepper, chopped 1/3 cup onion, chopped 1 tbsp. pimento, chopped 1 tsp. sugar 1/2 cup cheese, shredded Pour melted butter into 1 1/2 quart casserole dish. Spread squash, sprinkle with salt and pepper. Combine egg, mayonnaise, green pepper, onion, pimento and sugar. Mix well and pour over squash. Sprinkle evenly with cheese. Bake 350 degrees for 35 to 40 minutes. Veg-All Casserole 1 can Veg-All, rinsed and drained 1 can water chestnuts, drained and sliced 1 cup cheese, grated 1 green bell pepper 1 cup onions, finely chopped 1 cup celery, chopped 1 cup mayonnaise Salt and pepper to taste Mix together and bake at 350 degrees for 30 minutes. Top with buttered crumbs and bake 10 minutes more. Macaroni Casserole 1 sm. or med. box seashell macaroni, cooked and drained 1 cup mayonnaise 1/4 cup onion, chopped 1 sm. jar pimento 1 can cream of mushroom soup 1/2 cup bell pepper, chopped 1 lb. sharp cheddar cheese, grated Mix together and bake at 350 degrees until cheese bubbles. Saucy Celery Casserole 4 cups thinly sliced celery 1/2 cup butter or margarine 2 tbsp. all-purpose flour 1/2 tsp. salt 1 cup milk 1 cup shredded sharp American cheese (4 oz.) 1 4-oz. can chopped mushrooms, drained 2 tbsp. chopped green pepper 2 tbsp. chopped pimento Cook celery, covered, in butter till crisp-tender, about 15 minutes; stir in flour and salt. Add milk; cook and stir till thickened and bubbly. Add 3/4 cup of cheese; stir till melted. Stir in mushrooms, pepper, and pimento. Turn into a 1 quart casserole. Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining 1/2 cup cheese. Serves 6. Next Page Back Home

Questions or Comments