DORITO HAMBURGER CASSEROLE

DORITO HAMBURGER CASSEROLE

From Kristin Troyer

1 1/2-2 lbs. ground beef

1 small onion, chopped

2 small cans tomato sauce

1 pkg. taco mix

2 cans cream of chicken soup

16 oz. carton sour cream

1 large bag Nacho Cheese Doritos, crushed

2 cups shredded cheddar cheese

Brown the beef and onion; drain.

Stir into beef mixture the tomato sauce and taco mix.

In a bowl, mix 2 soups and sour cream together.

Spray a 9x13 pan with pam.

Sprinkle a layer of Doritos on the bottom, then a layer of beef mixture, then a layer of sour cream mixture.

Repeat layers finishing with beef mixture.

Top with cheese and bake at 350 for 30 minutes.

LOW CARB ZUCCHINI CASSEROLE

 

LOW CARB ZUCCHINI CASSEROLE*

From Kristin Troyer

2 medium zucchini, quartered and chopped (about 4 cups)

2 T. butter, cut into small pieces

3 large eggs

1/4 cup heavy cream

1/4 cup chopped onion

1/2 t. salt

1/2 t. pepper

1  1/2 cups shredded cheddar, divided

1/4 cup grated Parmesan cheese

1/4 cup finely crushed pork rinds or parmesan crisps

Preheat oven to 350. Grease a 9-inch round or 8-inch square baking dish.

Bring a large pot of lightly salted water to boil.

Add the zucchini and cook until just tender, about 4 minutes.

Drain well in a colander.

Spread the zucchini in the dish and dot with pieces of butter.

In a large bowl, whisk together the eggs and cream. 

Stir in onions, salt, pepper and half the cheddar cheese.

Pour mixture over zucchini.

Sprinkle top with the remaining cheddar, the parmesan and the pork rinds.

Bake 35 minutes until bubbly and nicely browned.

Sprinkle with chopped basil, if desired.

*from the blog "All Day I Dream About Food"

SKILLET SPANISH RICE

Aunt Barbara and Uncle Bill

 

SKILLET SPANISH RICE

From Aunt Barbara Thompson

1/4 cup pure vegetable oil

1 medium onion, sliced

1/2 medium green pepper, chopped

1/2 lb. ground beef

1 cup regular rice, uncooked

2 (8 oz.) cans tomato sauce

1  3/4 cups hot water

1 t. prepared mustard

1 t. salt

dash pepper

Heat oil in skillet. Add onion, green pepper, beef and rice.  Stir over high heat until lightly browned.

Add tomato sauce and other ingredients.  Mix well,

Bring quickly to a boil. Cover tightly and simmer 25 minutes.

Makes 4 servings.

1/2 cup grated cheese may be added just before serving.

Note: If using packaged, pre-cooked rice, use only 1  1/2 cups water for 1 1/2 cups rice and simmer uncovered, only 5 minutes.

This is one of those recipes that tastes better the next day!

PIZZA STUFFED PEPPERS

PIZZA STUFFED PEPPERS

From Kristin Troyer

3-4 bell peppers (any color), cut in half longways and deseeded

Mozzarella cheese

Pizza sauce

Various toppings, prepared (we like sausage and pepperoni)

Parmesan cheese

Italian seasoning

Preheat oven to 400 degrees. 

Line baking sheet with parchment paper.

Place bell pepper halves on baking sheet and bake 20 minutes.  Dump out any liquid after this first bake and return peppers to pan.

Layer each cup with toppings, sauce, parmesan, Italian seasoning and mozzarella. I like to try to squeeze two layers of each. Top last layer with mozzarella.

Bake 20 more minutes until cheese is golden brown.

TAMALE VEGETABLE PIE 1964

TAMALE VEGETABLE PIE 1964

From Barbara Thompson (copied from Lora Chambers 4-19-66)

Preheat oven to 400 degrees.

2 cups chopped onion

2 T. salad oil

1 can mushrooms

3/4 cup chopped bell pepper

2 t. salt

4 t. chili powder

1 lb. ground beef

2 T. flour

1 can ripe olives

1 can whole kernel corn

1 can tomatoes

1 T. sugar

1  1/2 cups cornbread topping

Cook onion, meat, pepper, chili powder, flour in oil in skillet for a few minutes.

Put in large casserole (everything but topping).

Cook in 400 degree oven 30 minutes without topping - then 30 minutes with topping.

Notes 6-7-94:  Since can sizes aren't indicated, please assume regular sized corn and tomatoes, 4 or 6 oz. black olives (your preference) and 4 oz. mushrooms (or 2 oz. depending on your choice).   I drained cans somewhat.

MAC N CHEESE

MAC N CHEESE

From Angie Reid (from Karis)

4 T. butter, cut in pieces
1/2 cup sour cream
2 cups cheddar cheese, grated
3 eggs, beaten
4 cups cooked elbow macaroni, drained
1/2 t. salt
1 cup milk

Preheat oven to 350 degrees.

Place cooked macaroni in a large bowl while still hot and mix in the cheddar.

In a separate bowl, combine the remaining ingredients - then combine with the macaroni-cheese mixture.

Pour all into a casserole dish and bake for 30-45 minutes.  

Top with additional cheese, if desired.

BAKED CHEESE SQUARES

BAKED CHEESE SQUARES

From Angie Reid  (From Aunt Tammy Flowers)

9 eggs
1/2 t. salt
1  1/2 lbs. shredded cheddar cheese
1 can Green chiles

Mix together.

Bake in greased 9 x 13 pan at 350 degrees for 25 minutes.

SPAGHETTI PIE CASSEROLE

SPAGHETTI PIE CASSEROLE

From Lucy Reid

This makes two 9x13 casseroles - you can half the recipe for a family of 4-6.

1 (16 oz.) pkg. spaghetti, cooked
2 eggs, slightly beaten
1/2 cup Parmesan cheese
2 lbs. ground beef
1 small onion, chopped
2 garlic cloves, minced (or garlic salt)
2 jars spaghetti sauce
1/2 t. salt
1/4 t. pepper
8 oz. reduced fat cream cheese
2 cups (8 oz.) reduced-fat sour cream
3-5 green onions, chopped (optional)

Cook spaghetti according to package directions; drain. (Always save some of the pasta water for using in any recipe--in case the dish seems dry. You can add a spoonful or so, if needed.)

Mix beaten eggs and Parmesan cheese with spaghetti.

Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes, or until the beef is no longer pink, breaking up the beef into crumbles; drain.

Stir in the spaghetti sauce, salt and pepper - bring to a boil. Reduce heat; simmer, uncovered for 20 minutes, stirring occasionally.

In a small bowl mix cream cheese and sour cream until blended - stir in green onions.

In two greased 9x13 baking dishes, layer the spaghetti, cream cheese mixture and meat mixture.

Bake, covered, at 350 degrees for 25 minutes.

Uncover - bake 5-10 minutes longer, or until cheese is bubbly.

CHICKEN CORDON BLEU

CHICKEN CORDON BLEU

From Linda Reid

Preheat oven to 350.

4 chicken breasts 

8 pieces of deli ham (I use honey ham)

8 slices of Swiss cheese

toothpicks

1/4 cup melted butter

1 cup bread crumbs

1 jar Alfredo sauce (you could make your own, if you prefer)

Slice chicken breasts in half long ways (so it makes 2 long, skinny, flat chicken breasts).

Season each breast with a little salt and pepper.

Lay a cheese and ham slice on each chicken slice.

Roll up each breast and fasten with a toothpick (or 2).

Dip each breast in melted butter. Roll in bread crumbs.

Place each breast in a 9 x 13 inch baking dish.

Bake at 350 for 40-50 minutes.

While chicken is baking, heat the Alfredo sauce.

Before serving, pour a little Alfredo sauce over each chicken breast.

ONE-PAN HONEY GARLIC CHICKEN & VEGGIES

ONE-PAN HONEY GARLIC CHICKEN & VEGGIES
From Kristin Troyer

3 T. olive oil, divided
2 T. unsalted butter, melted
2 T. honey
2 T. brown sugar
1 T. Dijon mustard
3 cloves garlic, minced
1/2 t. dried oregano
1/2 t. dried basil
Kosher salt, freshly ground pepper, to taste
3 large red potatoes, cubed
4 boneless, skinless chicken breasts
1 bag frozen broccoli florets, thawed
2 T. chopped fresh parsley leaves (optional)

Preheat oven to 400 degrees.  Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together 2 T. olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper to taste.  Set aside.

Place potatoes in a single layer onto the prepared baking sheet.  Drizzle with remaining tablespoon olive oil and season with salt and pepper to taste.

Add chicken in a single layer and brush each chicken breast with honey mixture.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. 

Stir in broccoli during the last 10 minutes of cooking time.

Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with parsley, if desired.  

TAMALE VEGETABLE PIE 1964

TAMALE VEGETABLE PIE 1964

From Barbara Thompson (copied from Lora Chambers)

Preheat oven to 400 degrees.

2 cups chopped onion

2 T. salad oil

1 can mushrooms

3/4 cup chopped bell pepper

2 t. salt

4 t. chili powder

1 lb. ground beef

2 T. flour

1 can ripe olives

1 can whole kernel corn

1 can tomatoes

1 T. sugar

1  1/2 cups cornbread topping

Cook onion, meat, pepper, chili powder, flour in oil in skillet for a few minutes.

Put in large casserole (everything but topping).

Cook in 400 degree oven 30 minutes without topping - then 30 minutes with topping.

Notes 6-7-94:  Since can sizes aren't indicated, please assume regular sized corn and tomatoes, 4 or 6 oz. black olives (your preference) and 4 oz. mushrooms (or 2 oz. depending on your choice).   I drained cans somewhat.

BROCCOLI SOUFFLE

BROCCOLI SOUFFLE

From Kristie Stafford

2 pkgs. frozen, chopped broccoli, cooked and drained
2 eggs well beaten
1/2 can mushroom soup
1 cup grated sharp cheese
1 cup mayonnaise
1 stick butter, melted
1 medium onion, chopped

Mix together soup, eggs, cheese mayo and chopped onion.

Fold in broccoli and bake at 325 degrees for 30-40 minutes.

Pat crumbs on top, if desired. Brown in last 5-8 minutes.

Serves 7-10.

HASH BROWN CASSEROLE

HASH BROWN CASSEROLE

From Billie Reid

2 lbs. hash brown potatoes - thawed
salt and pepper
4 oz. cheddar cheese, grated
1/2 cup sour cream
1 can cream of chicken soup

Mix potatoes, cheese, sour cream and soup.  Pour into long baking dish.

Melt 2 T. butter.  Mix butter with 1/3 cup crushed corn flakes. Sprinkle over potatoes.

Bake at 350 for 30-35 minutes.

CHICKEN IN SOUR CREAM

CHICKEN IN SOUR CREAM

From Billie Reid

3 large chicken breast pieces, split
1 t. salt
3 T. flour
1 cup sour cream
1 can condensed cream of mushroom soup
1/2 cup water
1/2 cup unblanched sliced almonds
chopped pimientos
paprika

Place chicken pieces in flat baking dish.

Sprinkle with salt.

Combine flour and sour cream.

Add soup and water. Pour over chicken.

Sprinkle with almonds, pimiento and paprika.

Bake uncovered at 325 for  1  1/2 hours, basting occasionally.

Serves 4-6.

Tip:  you can substitute other chicken pieces without boning, if desired. 

ASPARAGUS CASSEROLE

ASPARAGUS CASSEROLE

From Anna Pottorff

1 can asparagus tips (or freshly cooked)
2 cups crushed crackers
1/2 cup butter
1/2 lb. grated cheese
1 can mushroom soup

Grate cheese and mix with cracker crumbs and butter. 

Add liquid from asparagus to soup.

Place layer of cracker crumbs, cheese and butter, then asparagus, then soup mixture.

Alternate ingredients.

Bake at 350 for 20 minutes.

BROCCOLI 'N' CORN CASSEROLE

Photo: Top Row, Wilma, Anna, Violet, Pearl; Seated, Wiley, Della, Victor

BROCCOLI 'N' CORN CASSEROLE

From Anna Pottorff

1  16-oz. can creamed corn

1 10-oz. pkg. frozen broccoli

1 egg, beaten

1/2 cup cracker crumbs

1/2 cup shredded cheddar cheese

1 T. minced onion

2 T. melted butter

1/2 t. salt

dash pepper

Mix 2 T. butter and 1/2 cup crumbled Corn flakes.  Sprinkle over mixture. 

Bake at 350 for 35-45 minutes.

BEST CORN CASSEROLE THREE RECIPES FROM MOM

SCALLOPED CORN

From Billie Reid

 

1 cup whole kernel corn, drained              

1 cup cream corn                                        

1 8 oz. sour cream                                         

1 box Jiffy corn muffin mix, dry

1 chopped green pepper

2 eggs, beaten

1 stick butter, melted and cooled

1 chopped onion

Mix all ingredients together.  Bake @ 350  for 40 - 60  minutes in a   1 1/2  qt. greased casserole.


Second recipe, a little different from the first:

SCALLOPED CORN

From Billie Reid

1  1-lb. can creamed style corn

1 cup milk

1 well-beaten egg

1 cup cracker crumbs

1/4 cup minced onion

3 T. chopped pimento

3/4 t. salt

1/2 cup buttered cracker crumbs

Heat corn and milk. Gradually stir in egg.  Add next four ingredients and a dash of pepper.

Pour into greased baking dish. Sprinkle with buttered crumbs and bake at 350 for 20 minutes.

MOM'S CORN CASSEROLE*

From Billie Reid

 2 eggs
 1 (16 oz.) can whole kernel corn (do not drain)
 2 (16 oz.) cans cream corn
 1 stick butter, melted
 1 cup sour cream
 1 (8 1/2 oz.) pkg. corn muffin mix

Beat eggs in a large bowl, then add all other ingredients.  Bake in a well
greased  9x13" pan for 1 hour at 350 degrees.

*not from her mom, just the title of the casserole

MEAT AND POTATO CASSEROLE 1963

MEAT AND POTATO CASSEROLE 1963

From Billie Reid

1 tall can Milnot*
2 cups cubed, cooked ham, beef, etc.
1 T. minced onion
1/2 t. salt (except with ham)
1/4 t. pepper
1/2 cup sliced stuffed olives, if desired
4 medium-sized potatoes, sliced
2 T. flour
1/2 cup grated American cheese, if desired

Mix meat, onion, salt, pepper and olives.

In greased 1 1/2 quart casserole, alternate layers of meat mixture and potatoes, sprinkling potatoes with flour.

Pour milnot over top.

Cover. Bake in moderate oven - 350 - for 1 hour.

Remove cover for the last 15 minutes of baking time and sprinkle with cheese.

Makes 6 servings.

*Milnot is the brand name for a filled milk.

Filled milk is essentially evaporated skim milk where the milk fat has been replaced with the equivalent amount of a substitute fat. Milnot is a milk and vegetable oil blend that is the cooking equivalent of evaporated milk.

Milnot is a cooking alternative to evaporated milk.

SAUCY RICE CASSEROLE 1963 or CHOPPED BEEF CASSEROLE

SAUCY RICE CASSEROLE 1963 (CHOPPED BEEF CASSEROLE)

From Billie Reid

1/4 cup chopped onion
2 T. olive oil
1/2 clove garlic, crushed
1/2 lb. chopped beef
2  8-oz. cans tomato sauce
1 1/2 cups water
2 t. brown sugar
1 bouillon cube
3/4 t. salt
1/2 t. pepper
1/8 t. oregano
1  1/3 cups boiling water
1  1/3 cups Minute Rice
1  6-oz. can tomato paste

Lightly brown onion in oil.  

Add garlic and chopped beef; stir occasionally until browned.

Blend in tomato sauce and paste, 1  1/2 cups water, seasonings.

Simmer 10 minutes.

Measure boiling water and rice into 2 qt. casserole. 

Gently pour hot tomato sauce over rice.  Do not stir.  Cover.

Bake in hot oven - 400 degrees - 10 minutes.

Garnish with chopped parsley, if desired.

Serves 6.

BAKED NOODLES AND TUNA FISH 1963

BAKED NOODLES AND TUNA FISH  1963


From Billie Reid

1/4 lb. cooked egg noodles
1 cup tuna fish or salmon
1 cup peas
1 pimento, chopped fine
2 t. grated onion
2 cups medium white sauce
small can of mushrooms
small amount of fine buttered crumbs

Add onion and pimento to the white sauce.

Spread alternate layers of cooked noodles, tuna, and peas in buttered casserole.

Top with a layer of noodles.

Pour white sauce over this mixture.

Spread mushrooms and buttered crumbs on top.

Bake 30 to 40 minutes in a 400 degree oven.