Casseroles
Wild Rice Casserole
3/4 cup wild rice
1/2 onion, chopped
1/4 green pepper, chopped
small can mushrooms
1/2 stick butter or margarine
small can water chestnuts
6 cups salted water
2 stalks celery
1/2 Tsp. black pepper
Cook rice in boiling water for 45 min. to 1 hour. If dry before tender add more hot water. Watch closely. Rice should be soft and fluffy.
Saute vegetables in butter, add to cooked rice with canned mushrooms & liquid. Add at least 1/2 Tsp. black pepper & water chestnuts. Cover & heat 350º oven for 30 min.
Green Bean Casserole
1 small onion chopped
2 Tbsp. worcestershire sauce
1 4 oz. can sliced mushrooms
3 cans green beans, drained
2 cans mushroom soup
1 1/2 cup grated sharp cheese
1 cup water chestnuts, sliced thin
Saute onion & mushrooms in butter. Heat soup & grated cheese. Add onions, mushrooms, water chestnuts, Accent & worcestershire sauce to soup mixture. Mix in beans. Put into casserole & sprinkle with almonds. Heat in 350º oven until bubbly, about 15 min.
Eggplant Casserole
1-2 eggplants
2 eggs beaten
1 cup crumbled saltines
1 cup parmesan cheese
2 cups grated cheddar cheese
1-2 onions
2 Tbsp. butter
Cook eggplant and onion together. Drain & mash. Mix eggs, saltines, parmesan cheese & butter with the eggplant mixture. Spread in baking dish(large enough that its not too thick). Sprinkle cheddar cheese on top. Bake 350º 30-45 min.
Spinach Casserole
2 10 oz. packages frozen chopped spinach
2 LBS small curd cottage cheese
12 slices kraft old english cheese
1 stick butter
6 eggs, beaten
5 Tsp flour
1/2 Tsp. pepper
chopped bacon, fried crisp
2 Tsp. salt
dash of nutmeg
Make white sauce with butter, eggs, flour & seasonings. Mix spinach, cottage cheese & 6 slices of cheese, chopped. Add to white sauce. Add bacon. Bake in lightly-greased 9 x 13 dish at 325º for 45 min. Before baking, add 6 slices of cheese over top of ingredients.
Green beans Oriental
1 1LB can green beans
1/4 cup Soy Sauce
1 small can water chestnuts
1 can mushroom soup
1 can onion rings
Mix in Casserole dish, beans, soup, soy sauce, water chestnuts. Bake 350º 20 min. Add onion rings, bake 5 min.
Broccoli Casserole
2 packages frozen broccoli
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup cream of mushroom soup
1 1/2 cups Italian breadcrumbs
2 eggs beaten
Cook broccoli five min. & set aside. Combine eggs, 1 cup mayonnaise, 1 cup cheese & 1 cup mushroom soup. Add broccoli & bake uncovered in 350º oven for 40 min. Add seasoned bread crumbs with 1/2 stick of butter(melted). Add crumbs on top & bake during last five min. or substitute ritz cracker crumbs
Serves 8
Pea Casserole
1 med. onion & 4 stalks celery cooked in butter until tender
2 cans small early peas
1 can chopped pimentos
1 large can mushroom pieces
Add & mix well but carefully: 1 can mushroom soup 1 Tsp. sesoning salt, 1/2 or 1 cup almond pieces(optional) Cook covered 325º for 1 hour. May be made a day or two ahead & stored in refrigerator or keeps well frozen.
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