SEVEN LAYER CASSEROLE

This is another old recipe from one of the now defunct craft/recipe magazines my mother received in the mail when I was a child. I can still remember how anxiously she awaited the little magazine each month and how she and my grandmother would go over the crocheting patterns inside. Then the recipes came after checking out those patterns. I never mastered crocheting, but I sure did master a love for the wonderful dishes she made from the recipes!

1 cup rice, uncooked
1 cup corn, whole kernel
2 small cans tomato sauce
3/4 cup water (or liquid from the canned corn)
1/2 cup chopped onion
1/2 cup chopped green pepper*
1 lb ground beef
salt and pepper to your liking
4 strips bacon

Place the rice then the corn in layers in a greased 2-quart casserole dish. Pour one can of the tomato sauce over the corn with 1/2 cup of the water. Layer the onion then the green pepper, uncooked beef and seasonings. Add the second can of tomato sauce with the remaining 1/4 cup of water. Cut the bacon strips in half and lay over the top. Cover the casserole dish and place in the oven. Bake at 350 degrees for one hour. Uncover and bake 30 minutes more.
*This is a bell pepper. 

file photo of Workbasket Magazines

GROUND BEEF, CORN, NOODLE CASSEROLE

Gotta love these old fashion recipe instructions! Personally, I like the noodles par boiled before putting them in the casserole. 

1 package (small) uncooked noodles 

1 grated onion, browned 

1 pound hamburger, browned 

1 can tomato soup 

1 can cream style corn 

Cheddar cheese, to taste, grated 

1 can ripe olives, sliced 

Place ingredients in a baking dish. Bake at 325 degrees until heated through.

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HAMBURGER ZUCCHINI CASSEROLE

1 lb hamburger 

1 medium onion 

1 can stewed tomatoes 

1 cup water 

1 small zucchini, chopped 

salt and pepper (as desired) 

garlic or chili powder (optional) 

1/2 stick butter 

4 to 5 slices day old bread, crumbled 

Brown hamburger and onion; drain. Add tomatoes, water, salt, pepper, and garlic or chili powder if using; mix together well. Stir in the zucchini. Cook on low for about a half hour or until the liquid is absorbed. Pour the mixture into a buttered casserole dish. Mix the breadcrumbs with the butter and sprinkle over the top of the casserole. Brown under the broiler for about 6 minutes or until golden brown but be careful not to burn.

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BEEF AND PORK STUFFED CABBAGE ROLLS

1 medium to large head of cabbage 

1 lb lean ground beef 

1 lb lean ground pork 

3/4 cup rice, uncooked 

salt to taste 

pepper to taste 

2 small onions or 1 medium onion, chopped 

1 tbsp dill 

1/2-pint sour cream 

3 tbsp flour 

 1 small can tomato paste 

1 tsp salt 

2 tbsp sugar 

Remove the core of the cabbage; place the cabbage in a large pot of boiling water. Parboil the cabbage until you can peel the leaves off one at a time. Lay the leaves on a paper towel or clean tea towel to drain.

Mix together the ground beef, ground pork, rice, onions, salt and pepper. Place some of the mixture onto each of the cabbage leaves, leaving enough cabbage leaf to roll it over the mixture, envelope fashion, secure with toothpicks. Place the cabbage rolls in a large pan and cover with boiling water. Add the dill to the water and bring water back to a boil. Cook rolls for 1 hour

Remove the rolls from the pan using a slotted spoon. In a medium bowl stir together the sour cream, flour, tomato paste, 1 tsp salt, and the sugar. Stir this mixture into the pan you removed the cabbage rolls from. After the mixture is mixed in well, add the cabbage rolls back to the pan and heat for about 10 minutes. 

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VELVEETA COUNTRY CHICKEN CASSEROLE

1 lb Velveeta pasteurized process cheese spread, cubed 1 cup milk 1/2 cup Miracle Whip salad dressing 2 cups chopped cooked chicken (or turkey) 1 10-oz pkg frozen peas and carrots, cooked and drained 5-oz spaghetti, cooked and drained 1 tbsp chopped chives In a medium saucepan, heat cheese, milk, and salad dressing over low heat, stirring until sauce is smooth. Add remaining ingredients; mix well. Pour into a 2-quart greased casserole dish and bake at 350 degrees for 35 to 40 minutes or until hot. Makes 6 to 8 servings.

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BISQUICK'S IMPOSSIBLE CHEESEBURGER PIE

1 lb ground beef

1 1/2 cups chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or process American cheese

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2-inches. Brown beef and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, baking mix, and eggs until smooth, 15 seconds in blender or on high 1 minute with hand beater. Pour into plate over hamburger. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until a knife inserted in center comes out clean, another 5 to 8 minutes. Cool 5 minutes.

Note: For high altitudes, increase first baking time from 25 to 30 minutes.

TURKEY NOODLE CASSEROLE

Leftover turkey? You might like this old recipe.

2 cups cooked, drained noodles 1 tbsp margarine, melted 5 tbsp grated Parmesan 4 to 5 slices cooked turkey 1 cup milk 1 cup shredded Cheddar cheese Mix noodles, margarine, and half of the Parmesan cheese. Pour into a greased baking dish. Top mixture with turkey slices. In saucepan, heat milk and Cheddar cheese until cheese melts. Pour over turkey and top with remaining Parmesan. Bake at 350 degrees for 40 minutes.

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Easy Chicken Pot Pie

 

MICROWAVE CHOW MEIN

This is a recipe I got when I was a supervisor at the JCPenney store in Collin Creek Mall, Plano, Texas in the mid 1980s. A representative from a microwave company would come in and do demos for customers. I always got to taste test the finished product. I really like this recipe and would make it for my family. The mall was new at that time, but it is now gone and something else is being built there.

HAM AND GREEN BEAN CASSEROLE WITH CHEESE

This recipe is one I came up with by taking my favorite parts of two of old recipes and making them into this one!

1 pkg (1-lb) frozen French-style cut green beans

1 1/2 cups fully cooked diced ham
1 can (10 3/4-oz) condensed cream of celery soup
1 can (10 3/4-oz) condensed cream of mushroom soup
1/2 cup mayonnaise
2 tsp Dijon or spicy brown mustard
3 cups shredded Mexican blend cheese
1/2 cup dry breadcrumbs
2 tbsp butter, melted

Preheat oven to 350 degrees.

In an ungreased 13 x 9 x 2-inch baking dish or pan, layer the green beans then the ham.  Combine the soups, undiluted, with the mayonnaise and mustard; pour over the ham.  Sprinkle the cheese over the soup mixture.

In a cup, toss the breadcrumbs in the melted butter; sprinkle over the top of the cheese.  Bake at 350 degrees, uncovered, for approximately half an hour or until bubbly, heated through and the cheese has melted.

Yield: 8 to 10 servings.

file photo for reference

 

HAMBURGER CABBAGE CASSEROLE

This is an old recipe from Nebraska.

2 lbs hamburger meat
2 onions, finely chopped
4 cups shredded cabbage
salt & pepper, to taste
2 tubes refrigerated crescent rolls
1 lb shredded mozzarella cheese

Brown the hamburger meat and onion in a large skillet; drain off the fat.

Put the cabbage atop the meat and onion mixture and let steam for a few minutes. Add your salt and pepper. Using 1 tube of the rolls, spread over the bottom of a 9 x 13-inch pan. Spread the hamburger-cabbage mixture over top of the crescent rolls. Layer the mozzarella cheese over the hamburger mixture then top with the last can.

Bake this at 350 degrees 35 to 40 minutes, covering with foil the last 10 minutes to soften the crust.

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OLD FASHION CORNBREAD DRESSING

 

HAMBURGER-SQUASH CASSEROLE

6 medium yellow squash, sliced crosswise

1/2 cup water
1 lb hamburger
1/2 medium onion
1/2 tsp salt
1/8 tsp pepper
2 eggs
1/2 cup toasted bread
1 can tomatoes
1 cup grated cheddar cheese

Place squash in water and cook until tender. Drain. Brown hamburger meat, onion together. Add rest of ingredients together and bake at 350 degrees for about 30 minutes.

file photo for reference

CHICKEN APPLE PIE

I have had this recipe for years, so long in fact, I can't even image its origin. 

1/4 cup chopped onion
1 tbsp butter
2 cans cream of chicken soup** - do not dilute
3 cups cubed or shredded cooked chicken*
1 large Granny Smith apple, cubed
1/3 cup seedless raisins
1 tsp fresh lemon juice
1/4 tsp ground nutmeg
enough pie dough for a 1 crust pie, unbaked

Heat your oven to 425 degrees.

In a large skillet melt the butter, add the onion and cook until tender. Add the soup, chicken, apple, raisins, lemon juice and nutmeg, mixing together well. Spoon the mixture into an ungreased 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the top of the baking dish. Cut air vents in the pastry. Place over the filling and flute a pretty design on the edges. Bake at 425 degrees for approximately 30 minutes until the crust is golden brown and the casserole is bubbly.

Makes 6 servings.

**Or use 1 can cream of chicken soup and 1 can cream of celery soup.
*Turkey works great, too. This is a good recipe for using up leftover holiday turkey.

Jamie Oliver photo for reference only

 

HOT TAMALE CASSEROLE

2 lb ground beef, browned and drained

1 can tomatoes, do not drain

1 can creamed corn

1 tbsp pepper

salt to taste

1 large onion, chopped

1 to 2 tbsp canned hot pepper rings, chopped with a little juice 

1 can pimento

1 tbsp chili powder

2 cups self-rising cornmeal

3 eggs

1 cup milk

Heat oven to 350 degrees.

Spray or grease a 13 x 9 x 2-inch glass baking dish.

In a large skillet, combine the beef, tomatoes, corn, pepper, salt and onion, simmer 15 minutes. Add the pimentos, chili powder, pepper rings and juice. Pour mixture into the prepared baking pan.

In a bowl, combine the cornmeal, eggs and milk, blending together well. Spoon cornmeal mixture over the top of the casserole and bake at 350 degrees for 1 hour.

file photo for reference

ZUCCHINI LASAGNA

An old recipe from my days as a youngster in Southern Indiana. I have made an adjustment or two to bring it more up to date.

1 lb. lean ground beef
1 1/4 cup tomato sauce
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon garlic powder
dash of fresh ground black pepper
approximately 6 cups fresh zucchini, sliced lengthwise
1 cup large curd cottage cheese
1 cup shredded low-fat mozzarella cheese

In a medium-sized skillet brown the ground beef over medium heat, stirring to break up. Drain well. Return meat to skillet and stir in the tomato sauce, Italian seasoning, salt, garlic powder, and pepper. Arrange half the zucchini slices in the bottom of an 8-inch square baking pan or dish. Spoon on half the ground beef mixture followed by half the cottage cheese. Sprinkle half of the shredded mozzarella cheese over the cottage cheese. Repeat the layers using the remaining ingredients in the same order. Bake in a 325-degree oven for 40 minutes.

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REUBEN CHIP CASSEROLE

This is another recipe found in one of the old recipe books from my late mother's estate.

6 cups potato chips, crushed
2/3 cup hot water
2 eggs, beaten
2 tbsp Russian salad dressing
1 tsp caraway seeds
8 oz sliced corned beef
1 can sauerkraut, drained
1/2 lb grated Swiss cheese

In a mixing bowl combine the potato chips with the hot water, eggs, Russian dressing and caraway seeds. Spread 1/3 of this mixture in a greased 9 x 13-inch baking pan. Top mixture with half the sauerkraut then half the corned beef followed by half the Swiss cheese. Repeat the layers, ending with the last third of the potato chip mixture. Bake uncovered at 350 degrees for 25 to 30 minutes.

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CHINESE NOODLE HAMBURGER CASSEROLE

1/4 cup butter

1 lb extra lean hamburger
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Chinese noodles

Brown meat, onions, celery and bell pepper in a skillet in the butter. Add the soups and simmer for 30 minutes. Add Chinese noodles and mix well. Pour into a lightly buttered casserole dish and bake at 350 degrees for 30 minutes.

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CHINESE STYLE TUNA CASSEROLE

I've had this recipe for many years. I don't know where I got it.

1 can (6 1/2-oz) chunk-style, drained, flaked
1 can cream of mushroom soup, undiluted
1/4 cup water
1 pkg (10-oz) frozen peas
1 can (3-oz) chow mein noodles
1 tomato, diced
1/2 cup chopped celery
1/4 cup sliced green onion
1/4 cup salted cashews for garnish

Preheat oven to 375 degrees.

Empty tuna fish into a mixing bowl. Blend soup and water together and add to the tuna. Add the peas, 1 cup of the chow mein noodles, tomato, celery, and green onion. Toss lightly to mix well. Pour mixture into a buttered 1 1/2-quart casserole dish and pour remaining noodles over the top. Bake at 375 degrees for 25 to 30 minutes or until heated through. Garnish with the cashews.

Yield: 4 servings.

NOTE: You may substitute canned chicken for the tuna, if you prefer.

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MIZ TAYLOR'S PIZZA CASSEROLE

1 lb ground beef

1/8 lb pepperoni
1 can pizza sauce with cheese
1 small pkg shredded mozzarella cheese
1/4 cup Parmesan cheese
4 oz egg noodles, cooked in salted water until tender
1 small onion, chopped

Heat oven to 350 degrees.

Brown ground beef with onion and drain. Grease a 2-quart casserole dish and put meat and onion in dish. Stir the noodles, pepperoni, and pizza sauce together; add to the meat and onion mixture in dish. Stir to blend. Sprinkle with the Parmesan cheese and mozzarella cheese. Bake at 350 degrees until bubbly and cheese is melted, about 20-25 minutes.

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