Squash Casserole
2 pounds zucchini or yellow squash
2 tsp.salt
1 cup grated cheddar cheese
1/2 cup cottage cheese
4 eggs,beaten
3/4 cups bread crumbs
3 tbsp.chopped parsley
1/2 tsp.pepper
3 tbsp.butter
Grate the squash.Add the salt and set aside for
30 minutes.Squeeze all the liquid from the squash
and discard.Add the squash,beaten eggs,bread crumbs,
parsley and pepper,mix well.Pour into a buttered
baking dish and dot with butter.
Bake in a 350 oven for 45 minutes.
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Corn&Sausage Casserole
1 can cream corn
2 large onions,sliced thin
salt&pepper
milk
1 pkg.sausages
4-5 large potatoes,sliced
Lay sausages in bottom of dish covering bottom.
Add alternate layers of onion and potatoes.
Top with cream corm and enough milk to cover.
Bake at 350 until potatoes are soft.
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Porkchop Casserole
4 porkchops
1 medium onion
salt&pepper
1 handful of oatmeal
5 medium potatoes
thyme
Brown chops and oinion.Slice potatoes and spread over
chops.Add water to just cover.Sprinkle with salt&pepper,
thyme,and oatmeal which tends to thicken gravy.
Cook at 375 until potatoes are done.
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Chinese Casserole
1 to 1 1/2 lb.ground beef
1/4 cup onion,finely chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chow mein noodles
1/2 cup uncooked rice
1/4 cup water
1 tbsp.soya sauce
celery to taste
Fry beef until browned.Add remaining ingredients,except
noodles.Mix and place in casserole dish,cover with chow
mein noodles.Bake at 325 for 40 minutes.
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Creamy Chicken Casserole
6 chicken thighs
1 small onion,finely chopped
1 can creamed celery soup
1/2 soup can of water
1 tbsp.parsley
salt&pepper
Remove skin and fat from chicken thighs.
Arrange thighs on bottom of casserole dish.
Add finely chopped onion.Pour soup and water
over chicken and onion,making sure its completely
covered.Add salt and pepper to taste.Sprinkle parsley,
on top,cover and cook at 325 for 1 to1 1/2 hours.
Serve with rice and vegetables.
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Rice&Hamburger Casserole
2 cups white rice
1 lb.ground beef
1 green pepper,chopped
2-3 stalks celery,chopped
1 tbsp.salt
1 tsp.pepper
Paprika to taste
Cook rice as directed,remove from heat and let cool.
Combine vegetables,meat and seasonings in large saucepan.
Cook until meat is done,transfer mixture to a large bowl,
add can tomatoes and rice.Mix well.Grease casserole dish,
pour mixture in.Bake at 350 for 30 minutes or until top
begins to be golden brown.
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Zucchini Casserole
6 cups zucchini,thinly sliced and unpeeled
2 egg yolks,slightly beaten
1 cup sourcream
2 tbsp.flour
2 egg whites,stiffly beaten
1 1/2 cups shredded cheddar chese
6 slices of bacon,fried crisp and drained
1 tbsp.butter,melted
1/4 cup bread crumbs
Cook zucchini in boiling water just until tender crisp.
Drain and salt.Combine egg yolks,sourcream and flour.
Fold in stiffly beaten egg whites.Layer half each of
zucchini,egg mixture,cheese,then bacon in a 13x9 inch pan.
Repeat layers.Mix butter and bread crumbs,sprinkle over top.
Bake at 350 for 20-25 minutes.
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Creamy Broccoli Casserole
3 cups broccoli,chopped
1 cup mayonnaise
1 egg,beaten
1/4 cup onion,minced
1 cup grated cheddar cheese
1 can cream of chicken soup
1/2 cup seasoned bread crumbs
In boiling water cook broccoli,drain.
Place in greased 2-quart casserole and set aside.
Combine mayonnaise,egg and onion.Beat well.Stir in
cheddar cheese and chiken soup.Pour over broccoli in
casserole and sprinkle with bread crumbs.
Bake at 350 for 30 minutes.
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Squash Casserole
2 cups cooked squash,well drained
1 medium onion,finely chopped
1 small jar pimiento,chopped
1 cup sourcream
1 can cream of chicken soup
1 stick of margarine
1 cup butter flavored snack cracker crumbs
Mix margarine and cracker crumbs.Place half of
mixture in bottom of casserole dish.Mix all other
ingredients and pour into casserole.Top with remaining
cracker and margarine mixture.Bake 1 hour at 375.
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