|
GREEN BEAN CASSEROLE
2 boxes frozen French style green beans (thawed)
1 med. onion, chopped
Butter
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings
Sauté onions in butter. Layer in a greased casserole:
Beans , Onions, Water chestnuts, Cheese, Mushroom soup. Repeat layers Bake 25
minutes at 350 degrees or until heated through. Add onion rings the last 5
minutes. Serves 6.
HASH BROWN CASSEROLE
2 lb. frozen hashbrowns
1/2 c. butter
1/2 c. chopped onions
16 oz. sour cream
1 can cream of chicken soup
10 oz. Cheddar cheese
Salt & pepper to taste
Mix potatoes and butter; add rest of ingredients. Butter casserole dish and bake
at 350 degrees for 45 minutes.
HASHBROWN CASSEROLE #2
8 oz. shredded Cheddar cheese
1 bag thawed hashbrowns
1 stick oleo
Minced onion
1 can cream of mushroom soup
1 c. sour cream
Crushed potato chips
Melt the stick of oleo and pour 1/2 over bottom of 9 x 13 inch pan. Mix cheese,
hashbrowns, onion, soup, and sour cream in a bowl. Put in 9 x 13 inch pan.
Sprinkle crushed potato chips over the top. Pour the rest of melted oleo over
top and bake at 300 degrees for 1 hour and 15 minutes.
NOODLE TUNA CASSEROLE
2 sm. onions, chopped
1 c. celery, chopped
2 c. water
2 cans cream of chicken soup,
undiluted
2 (7 oz.) cans tuna, flaked
Salt & pepper
1 (12 oz.) pkg. med. noodles, cooked
6 slices American cheese
Cook noodles according to package directions. Into 2 cups water cook onion and
celery until tender. Add soup, salt and pepper and simmer. Combine cooked
noodles and tuna mixture into a 4 quart casserole. Top with cheese and bake at
350 degrees until cheese melts. Serves 6 to 8.
PINEAPPLE CASSEROLE
2 lg. cans pineapple tidbits, drained
1 c. sugar
1/2 c. flour (sifted with sugar)
1 stick butter or margarine
1 pkg. Ritz crackers
Mix with pineapple in casserole dish. Melt butter. Mix with Ritz crackers.
Spread on top of pineapple mixture and bake at 350 degrees for 30 minutes.
SWEET POTATO CASSEROLE
4 c. sweet potato, cooked and mashed
1 tbsp. vanilla
2 eggs
1 c. white sugar
1 1/2 c. melted margarine
Mix well put into 9 x 13 pan.
TOPPING
1 c. brown sugar
1/2 c. flour
1 c. nuts (pecans)
1/2 c. butter
Mix until crumbly, put on top of sweet potatoes. Bake at 350 degree oven for 30
to 35 minutes.
SHRIMP CASSEROLE
1 (8 oz.) pkg. small, clean, frozen shrimp
1 (10 3/4oz.) can cream of shrimp soup
1/2 c. sharp cheddar cheese, grated
1/2 c. mayonnaise
2 c. fine noodles, uncooked
1 can French fried onion rings (optional)
Paprika
In large bowl, mix first five ingredients together. Put into greased casserole
and bake, covered, for 35 minutes at 350 degrees. Remove from oven, sprinkle
with paprika and stir. If desired, arrange French fried onion rings on top.
Return to oven and continue baking, uncovered, for 5 minutes or until bubbly.
Serves 3 generously.
EGG CASSEROLE
1 lb. bacon, cooked & crumbled
1 dozen extra lg. eggs
2 c. Pepperidge Farm seasoned croutons
3 1/2 c. milk (skim is okay)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
6 oz. shredded cheddar cheese
Butter a 10"x14" pan layer croutons first, cheese next. Mix eggs with milk and
spices and pour over top. Add crumbled bacon. Bake at 350 degrees for 1 hour.
Done when knife comes out clean. Can mix night before and let set for next day
RICE CASSEROLE
1 c. uncooked rice
1 (10 1/2 oz.) can French onion soup
1 (10 1/2 oz.) can water
1 stick margarine or butter
1 (8 oz.) can mushrooms
Mix all ingredients together, cut margarine in pieces and place in 1 1/2 quart
covered casserole. Bake at 350 degrees for approximately 40 minutes or until
almost all the liquid has been absorbed.
More Casserole Recipes
|