Ingredients:
1/2 bowl shredded lettuce
1/2 cup chopped celery
1 green pepper, chopped
1 sweet onion, chopped
1 pkg. frozen small peas (cook these first, to cool)
1 pt. mayo
3 T. sugar
1/2 lb. bacon, fried nice & crisp, can use Bacos
Parmesan cheese
Preparation:
Fill bowl 1/2 full of lettuce.
Make a layer of each next 4 ingredients.
Mix mayo & sugar, spread on top.
Sprinkle Parmesan cheese all over top.
Crumble bacon & sprinkle on top. DO NOT STIR!
Cover with plastic wrap & let stand over night in fridge.
Serve without stirring!
CALIFORNIA CASSEROLE
Ingredients:
2 pounds ground beef
1 med. green pepper,chopped
3/4 cup chopped onion
1 can cream style corn
1 can tomato sauce
1 can tomato soup
4 oz can mushrooms
1 can (10 oz) green chilies undrained
2 1/4 oz can sliced ripe olives
pimentos
1 1/2 teasp/ celery salt
1/2 teasp chili powder
1/3 teasp dry mustard
1/4 teasp pepper
8 oz wide egg noodles,cooked and drained
2 cups cheddar cheese,shredded
Preparation:
Cook ground beef with peppers and onion until meat is browned and vegies are tender. Drain.
Add next 11 ingredients mix thoroughly.
Add noodles mix well.
Pour into Dutch oven or large baking dish.
Cover and bake 350 for 50 min.
Sprinkle with cheese & return to oven for 10min to melt cheese.
COPENHAGEN CASSEROLE
Ingredients:
1 POUND GROUND BEEF
1/4 CUP ONION
4 CUPS SHREDDED CABBAGE
16 OZ TOMATO SAUCE
SALT
1/ 8 TEASP CINNAMON
1/8 TEASP CLOVES
Preparation:
BROWN MEAT AND ONION. DRAIN
BLEND ALL BUT CABBAGE
PUT 1/2 OF CABBAGE IN 2 QUART CASSEROLE
TOP WITH HALF OF MEAT MIXTURE
COVER WITH REMAINING CABBAGE
AND A LAYER OF MEAT MIXTURE ON TOP OF THAT
Tuna Ring
Ingredients:
1 egg
4oz tuna,drained
1/2 cup onion
1/2 cup shredded cheese
1 tsp celery salt
pepper
2 cups Bisquick
1/2 cup cold water
Preparation:
Heat oven to 375.
Beat egg-stir in tuna, onion, cheese, salt, pepper.
Stir Bisquick and water to soft dough.
Knead. Roll in rectangle 15x10.
Spread with tuna and roll into a ring shape.
Bake 25-30 min.
Sauce Ingrediets:
1/4 cup butter
1/4 cup Bisquick
Salt Pepper
2 cups milk
1 cup shredded cheddar cheese
Preparation:
Melt butter, blend in Bisquick salt and pepper
Cook over low heat stirring
Remove from heat stir in milk heat to boiling
Boil- stir 1 min.
Stir in cheese
SCALLOPED OYSTERS
Ingredients:
1 PINT OYSTERS
MIX TOGETHER:
1 TEASP WORCHESTERSHIRE SAUCE
1/2 CUP OYSTER LIQUEUR
3/4 CUP CREAM
Preparation:
MIX TOGETHER:
2 CUPS CRACKER CRUMBS
1/2 TEASP CELERY SALT
PEPPER
ONION POWDER
1/2 CUP MELTED BUTTER
DRAIN OYSTERS...SAVE LIQUEUR
SPREAD 1/2 BUTTER IN PAN
COVER WITH 1/2 OYSTERS
POUR OYSTER LIQUEUR MIXTURE OVER ALL
BAKE AT 350 FOR 30 MINUTES
Reuben Casserole
Ingredients:
20 ounce bag fully cooked hash browns
salt and pepper
2 pound fully cooked corn beef
Bottle Russian dressing
16 ounces drained sauerkraut
8 slices Swiss cheese
Preparation:
In 13x9x2 greased baking pan place bag of hash browns.
Season with salt and pepper
Bake at 450 for 15 minutes
Slice 2 pound fully cooked corn beef 1/4 inch thick
Place slices overlapping,on top of potatoes
Spread with 1/4 bottle Russian dressing
Spoon 16 ounces drained sauerkraut over top
Cover with 8 slices Swiss cheese
Bake at 450 for 15 minutes
Serve with Russian dressing on side
BROCCOLI RICE CASSEROLE
Ingredients:
1 onion chopped
1/2 cup chopped celery
10 oz frozen chopped broccoli, thawed
1 tbles butter
8 0z (1 jar) cheese spread
cream of mushroom soup
evaporated milk
3 cups cooked rice
Preparation:
Saute onion, celery, broccoli in butter for 3-5 minutes
Stir in cheese, soup and milk until smooth
Place rice in greased 8x8" square pan
Pour cheese mixture over; do not stir
Bake uncovered 325 for 25-30 minutes
TUNA AND NOODLES
Ingredients:
NOODLES
1/2 CUP MAYONAISE OR MORE
TUNA
1 CUP CHOPPED CELERY
1/2 CUP CHOPPED ONION
1/2 CUP CHOPPED GREEN PEPPER
SALT
CAN OF CREAM OF CELERY SOUP
1/2 CUP MILK
SHREDDED CHEESE
Preparation:
COOK NOODLES
DRAIN TUNA
ADD 1/2 CUP MAYONAISE OR MORE
1 CUP CHOPPED CELERY
1/2 CUP CHOPPED ONION
1/2 CUP CHOPPED GREEN PEPPER
SALT
MIX:
CAN OF CREAM OF CELERY SOUP
1/2 CUP MILK
SHREDDED CHEESE
MIX TOGETHER....BAKE UNCOVERED 425 FOR 20 MINUTES
Ham Casserole
Ingredients:
7 oz. macaroni cooked
10 mushroom soup
2/3 cup milk
1 cup shredded cheese
1/2 tsp. celery salt
1 tsp Worchestershire sauce
1 can Tender Chunk ham
Preparation:
Pour into greased casserole and bake until hot
CHILI RELLENO CASSEROLE:
This makes a great dish for brunch or lunch.
Ingredients:
4 eggs
1 1/2 cups milk
2 tablespoons all purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 7-ounce cans whole green chilies, split open
4 cups shredded cheddar (about 1 pound)
4 cups shredded Monterey Jack (about 1 pound)
Preparation:
Lightly grease 9x13-inch glass baking dish.
Beat first 5 ingredients in medium bowl to blend.
Arrange chilies from 1 can in prepared dish, covering bottom completely.
Sprinkle with 1/3 of each cheese.
Repeat layering twice. Pour egg mixture over cheese.
Let stand 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F.
Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
Cool 20 minutes and serve.
Serves 8
Chili Relleno Bake
Ingredients:
1/2 pound ground beef
1/2 pound pork sausage
1 cup chopped onion
2 clove garlic
2 4oz cans green chilies (whole)
2 cups shredded sharp cheddar cheese
1/4 cup flour
1 1/2 cups milk
salt
4 eggs
Preparation:
In a large skillet, crumble beef and sausage
Cook over medium heat until browned
Add garlic and onion...cook until onion is limp. Drain off fat...
Line 9"x9"x2" baking dish with half the chilies.
Top with 1 1/2 cups cheese.
Add meat mixture and top with remaining chilies...set aside
Beat eggs and flour until smooth...add milk,salt..Blend well
Pour the egg mixture over the casserole
Bake uncovered 350 for about 40 minutes or until knife inserted comes out clean
Sprinkle remaining cheese on top
Let stand 5 minutes before serving
LASAGNA
Ingredients:
TOMATO SAUCE:
1/4 CUP BUTTER
1 POUND GROUND BEEF
1 CUP CHOPPED ONION
1 CLOVE GARLIC MINCED
3 1/4 CUPS TOMATOES ( 1 LB12 OZ)
2 CUPS TOMATO PASTE ( 3-6 OZ CANS)
1 1/2 CUP WATER
2 1/2 TEASPOON SALT
1 TEAS PEPPER
1 TEASP OREGANO
LASAGNA:
1 LB BROAD LASAGNA NOODLES
2 LB COTTAGE CHEESE
5 CUPS SHREDDED MOZZARELLO CHEESE
1 1/2 CUPS GRATED PARMESAN CHEESE
PAPRIKA
Preparation:
IN LARGE SKILLET MELT BUTTER, SLOWLY BROWN MEAT...ADD ONION AND GARLIC...
SAUTE UNTIL TENDER..
STIR IN TOMATOES, TOMATO PASTE, WATER, SALT, PEPPER AND OREGANO...
SIMMER OVER LOW HEAT 45-60 MINUTES
PREHEAT OVEN 375:
IN BUTTERED BAKING DISH 13X9X2 PLACE A LAYER OF NOODLES
TOP WITH SAUCE SPRINKLE WITH 1/3 OF CHEESE ..
REPEAT 2 MORE TIMES RESERVING ENOUGH SAUCE TO PUT ON TOP
SPRINKLE WITH PAPRIKA
BAKE ABOUT 30 MINUTES
ALLOW TO SET 10-15 MINUTES BEFOR CUTTING INTO SQUARES
SWISS VEGETABLE MEDLEY
Ingredients:
16 ounce frozen broccoli,cauliflower and carrots thawed nd drained
Cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
Pepper
4 ounce pimento
can Durkee French Fried Onions
Preparation:
Combine vegetbles,soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onions
Pour into a casserole dish..Bake covered 350 for 30 minutes..
Top with remaining cheese and onions bake uncovered 5 minutes
NOODLE CASSEROLE
Ingredients:
1 pound hamburger
Onion
8 ounces noodles
2 cans vegetable soup
1/2 pound Velvetta
Preparation:
Brown hamburger and onion
Cook noodles and drain
Add soup and cheese
Bake 350 till hot
SWEET POTATO Casserole
Ingredients:
3 CUPS MASHED YAMS
3 EGGS
1 CUP SUGAR
1 TEASP VANILLA
1/2 TEASP NUTMEG
1/2 TEASP CINNAMON
MIX TOGETHER AND PUT IN 8X11 DISH
BAKE 350 FOR 30 MINUTES
TOPPING:
1 CUP CORN FLAKES CRUMBLED
1/2 CUP PECAN
1/2 STICK BUTTER
1 CUP BROWN SUGAR
MIX AND CRUMBLE ON TOP OF POTATOES
Preparation:
BAKE 15 MINUTES LONGER
GREEN BEAN AND RICE CASSEROLE
Ingredients:
BROWN GARLIC AND MUSHROOMS IN BUTTER
ADD CHOPPED CHICKED AND HEAT.....
ADD CHICKEN BROTH...FROZEN FRENCH CUT GREEN BEANS...SALT AND PEPPER...
HEAT TO BOIL......
ADD 1 1/2 CUP UNCOOKED RICE ...COVER AND REMOVE FROM HEAT
HAWAIIAN BEANS
Ingredients:
2 CANS RED KIDNEY BEANS
1 POUND GROUND BEEF BROWNED
ONION CHOPPED
GREEN PEPPER CHOPPED
2 STALKS CELERY..CHOPPED
1 SMALL BOTTLE CATSOUP
1 CAN CRUSHED PINEAPPLE DRAINED
3/4 TEASP NUTMEG
Preparation:
BAKE AT 350 FOR 1 HOUR
BROCCOLI JENNIFER
Ingredients:
10 OZ FROZEN CHOPPED BROCCOLI THAWED AND DRAINED
MIX TOGETHER:
CREAM OF MUSHROOM SOUP
1/2 CUP HELLMANS MAYONAISE
1/2 CUP SHREDDED CHEDDAR CHEESE
ONION CHOPPED
1 EGG BEATEN
Preparation:
ADD BROCCOLI AND POUR INTO A GREASED CASSEROLE
SPRINKLE WITH 18 CRUSHED RITZ CRACKERS
DOT WITH BUTTER
BAKE AT 350 FOR 35 MINUTES
Broccoli with Three-Cheese Horseradish Sauce
Ingredients:
2 pounds fresh broccoli
1 tablespoon all-purpose flour
1 1/2 cups whipping cream -- divided
4 ounces shredded cheddar cheese
4 ounces shredded Monterey jack cheese
2 tablespoons parmesan cheese
1 1/2 tablespoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Preparation:
Remove broccoli leaves, and cut off tough ends of stalks; discard
Wash broccoli, and cut into spears
Arrange spears in a steamer basket over boiling water
Cover and steam 8 to 10 minutes or until broccoli is crisp-tender
Combine flour and 1/2 cup whipping cream in a saucepan, stirring until
smooth
Stir in remaining 1 cup whipping cream
Cook over medium heat,stirring constantly, until thickened and bubbly
Add cheddar cheese and remaining 5 ingredients; cook, stirring
constantly, until cheese melt
Spoon sauce over broccoli spears; serve immediately
SCALLOPED CHICKEN CASSEROLE
Ingredients:
1 cup chopped green onions
1 cup chopped celery
1 small green or sweet red pepper, chopped
1/2 cup shredded carrots
2 garlic cloves, minced
2 tablespoons, vegetable oil
2 cups cubed cooked chicken
1 cup(4 oz)shredded cheddar cheese
1 cup(4 oz)shredded mozzarella cheese
1/2 cup mayonnaise
1 tablespoon minced fresh parsley or 1 tsp. dried parsley flakes
14 slices day-old whole wheat bread, cubed
4 eggs
2 cups milk
1 can(10-3/4 oz)cream of chicken soup, undiluted
1 tablespoon Worcestershire sauce
Paprika
Preparation:
In a skillet, sauté onions, celery, green pepper, carrots and garlic in
oil until crisp-tender
Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley
Place half of the bread cubes in a greased 13X9 in baking dish
Top with chicken mixture and remaining bread
In a bowl, beat eggs; add milk, soup and Worcestershire sauce
Pour over casserole
Sprinkle with paprika
Bake, uncovered at 350* for 1 hour and 10 minutes or until a knife inserted near the center comes out clean
Brenda's yummy Cauliflower
Ingredients & Preparations:
Steam cauliflower..and drain
Mix small amount of mayo and mustard in a bowl
Spread on caulflower, dot with 1/4 c butter
Sprinkle with 1/2 cup parmesan cheese
Bake at 375 for 30 min or cheese is brown
Stuffed Green Peppers
Ingredients:
5 to 6 green peppers
1 Lb Lean ground beef
1/4 cup finely chopped onion
1 Tbs Chopped pimiento
1 tsp Salt
1 (12 oz) Can whole kernel corn, drained
1 Tbs Worcestershire sauce
1 tsp Prepared mustard
1 (10 3/4-oz) can condensed cream of tomato soup
Preparation:
Cut a slice off top of each pepper
Remove core, seeds, and white membrane
In small bowl, combine beef, onion, pimiento, salt, and corn
Spoon into peppers
Stand peppers up in slow - cooking pot
Add Worcestershire sauce and mustard to soup
Pour over peppers
Cover pot; cook on low 8 to 10 hours
Makes 5 to 6 servings
Crockpot Stuffed Peppers with Rice
Ingredients:
4 large or 6 medium green peppers(depending on your crockpot)
1 pound lean ground beef
1/3 cup chopped onion
1/2 cup chopped celery
1 cup instant rice
1/2 cup milk
1 egg
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1-10 1/2oz can condensed tomato soup
1 soup can of water
Preparation:
Cut tops off peppers, remove stems and seeds. Save tops
Brown ground beef and drain excess fat
Add onion, celery, rice milk, egg, salt, pepper and chili powder; combine
Stuff peppers with mixture
Place pepper tops on the bottom of crockpot
Set stuffed peppers on tops to prevent spilling
In a small bowl, combine soup and water; pour over peppers
Cover pot and cook on high for 2 hours
Crockpot Frankfurter Noodles
Ingredients:
6 frankfurters, cut 1 slices
10 3/4 oz can condensed tomato soup
2 cup milk or water
1 teaspoon prepared mustard
1/2 cup chopped onion
1/4 cup green peppers
1/8 teaspoon black pepper
8 oz noodles, cooked
1 cup shredded cheddar cheese
Preparation:
Put all ingredients, except cheese and noodles into cooker, stir to blend
Cover and cook on low 6 to 8 hours or hight 3 hours, stirring occassionally
Stir in noodles and cheese during last hour of cooking
