SCALLOPED CORN SUPREME

1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs

In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.

 

TOMATO NACHO CASSEROLE

Another recipe from my little old metal green recipe box.

CORN-SQUASH CASSEROLE

2 cups yellow summer squash 

1/2 cup water 

1 egg 

2/3 cup milk 

1 can corn, cream style 

1/2 cup cracker crumbs 

1/2 tsp seasoned salt 

salt & pepper to taste 

2 tbsp sugar 

 2 tbsp butter 

 Wash and slice squash and cook in 1/2 cup water over medium heat until barely tender. Beat egg and add milk. Spread about 1/3 can of corn in bottom of greased casserole. Add a layer of 1/3 of the squash. Sprinkle on part of the crumbs, seasonings, sugar, and a few dots of butter. Add a few spoons of the egg-milk mixture. Repeat layers until are used. Pour remaining liquid overall. Bake at 375 degrees for about 30 minutes or until puffed and nicely brown. Makes 6 to 8 servings

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BARBECUE GREEN BEANS

This is another old recipe from my Southern Indiana childhood.

4 slices bacon, finely cut (chopped)
1/4 cup chopped onion
1/2 cup catsup
1/4 cup brown sugar
1 tbsp Worcestershire sauce
2 cans French style green beans, drained

Brown bacon and onions in skillet. Add the catsup, brown sugar and Worcestershire sauce. Simmer two minutes. Place beans in a casserole dish. Pour the bacon mixture over the top but do not stir! Bake at 350 degrees for 20 minutes.

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BEULAH'S BAKED CORN

I love how these old recipes read. "Butter the size of a walnut;" some modern cooks may have no idea what that would be.

1 can corn
2 eggs, beaten
1/2 cup milk
butter size of a walnut
1 tablespoon sugar
1/2 tablespoon flour
1 scant teaspoon salt
pepper to taste

Cream butter with sugar, salt, flour, and pepper. Add beaten eggs and milk. Add corn. Bake in a buttered baking dish at 350 degrees about 1/2 hour or until set.

Note: This recipe was from my mom's cousin's wife.

File photo for reference
  

OLD FASHION CORN PUDDING

1 can (15 1/4-oz) whole kernel corn, drained

1 can (15 1/4-oz) cream-style corn
1 cup milk
2 beaten eggs
1/4 cup butter, melted
1/4 tsp pepper
1/2 cup cornmeal

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

In a large mixing bowl combine the corns, milk, eggs, butter and pepper together until blended. Add the cornmeal and stir until moistened.

Pour the corn mixture into the prepared casserole dish. Bake at 350 degrees for 50 to 55 minutes or until lightly browned and set in the center.

Serves 8

file photo for reference

1960S TOMATO ONION & CHEESE CASSEROLE

This is an old recipe I have had since early in my marriage. 

1 lb (4 cups) thinly sliced onion
2 lb (4 med) ripe tomatoes, peeled and sliced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried basil
5 slices processed American cheese, cut in half
1/2 cup dry breadcrumbs
3 tbsp butter, melted

Preheat oven to 350 degrees.
Lightly grease a 1 1/2 to 2-quart casserole dish; set aside.

In a medium saucepan, bring about 1-inch of water to a boil, add onion and cook on medium heat for 10 minutes; drain.

In the prepared casserole dish, layer half the tomatoes then half the onions. Combine the salt, pepper, and basil; sprinkle half over the onions. Top with half the cheese. Repeat with the remaining tomatoes, onions, spices, and cheese.

Toss the breadcrumbs in the melted butter; sprinkle over the top of the casserole.

Bake, uncovered, in a 350-degree oven for 30 to 35 minutes.

Yield: 6 servings

ZUCCHINI-CARROT CASSEROLE

This recipe is from a great cook in the community where I grew up. She has been gone for years now, but her recipes live on.

4 medium zucchini
3/4 cup shredded carrots
1/2 cup chopped yellow onion
6 tbsp butter
2 1/4 cups herbed stuffing cubes
1 can condensed cream of chicken soup, undiluted
1 cup sour cream

Cook the zucchini in salted water until tender; drain. Cook the carrots and onions in two tablespoons of the butter until tender; add the cooked zucchini and set aside.

Mix the stuffing cubes with the remaining four tablespoons of butter; set aside. Mix the cream of chicken soup with the sour cream in a large bowl until well blended. Add the cooked vegetables to the soup mixture. In a buttered casserole dish layer half the stuffing mixture, all the vegetable mixture, remaining half of the stuffing mixture. Bake at 350 degrees for 35 minutes. 

Mr Food's photo for reference only - not this exact recipe.

TANGY GREEN BEAN CASSEROLE

This old fashion green bean casserole is made without soup or a sauce.

2 lb fresh green beans
2 tbsp finely chopped onion
2 tbsp olive oil
1 tbsp vinegar
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp butter, melted

Cook the beans in a saucepan with water until crisp tender; drain.

Heat oven to 350 degrees.

Add the onion, oil, vinegar, garlic, salt, and pepper to the drained beans; toss to coat.

Place the beans in an ungreased* 2-quart casserole dish.

Toss the bread crumbs and cheese with the butter and sprinkle over the bean mixture.

Bake uncovered for 20 to 25 minutes or until golden brown at 350 degrees.

*I prefer to very lightly spray my dish with a modern product, nonstick cooking spray.

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SWEET POTATO CASSEROLE WITH CORN FLAKES

2 cups mashed sweet potatoes

1/4 cup melted butter
2 eggs
1/2 cup evaporated milk
3/4 cup sugar
Dash of cinnamon
1 tsp vanilla extract
TOPPING:
1/2 cup crushed corn flakes
1/2 cup chopped nuts
1/2 cup light brown sugar
1/4 cup melted butter

Mix all casserole ingredients and beat well. Pour into a greased dish and bake at 400 for 15-20 minutes.
Topping: Mix crushed corn flakes, chopped nuts, brown sugar, and butter. Reduce heat to 350 and add the topping. Bake 15 minutes more.

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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

 

ONION PATCH PUDDING

This is a Southern Indiana recipe from the 1950s.

2 cups chopped onion
1/4 cup butter
1 well-beaten egg
1 tbs. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 cup butter
3/4 cup milk
1 1/2 cups sour cream (commercial)
2 unbeaten eggs
1/2 tsp. salt
1/8 tsp. pepper

Sauté chopped onion in 1/4 cup butter in a 9x9x2-inch pan. Stir in well-beaten egg, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread over bottom of pan. Sift together, flour, baking powder and 1 teaspoon salt into mixing bowl. Cut in 1/4 cup butter until particles are fine. Add milk all at once, stirring until dough clings together. Knead on lightly floured surface 10 to 12 times. Pat out to a 9-inch square; place over onion mixture. Combine the sour cream, 2 unbeaten eggs, 1/2 teaspoon salt and 1/8 teaspoon pepper; beat well. Pour over dough. Bake at 375 degrees for 35-40 minutes until deep golden brown. Serve hot.

Note: It is suggested that you serve Onion Patch Pudding with roast meat and gravy.

file photo for reference only as I have never made this recipe

SQUAW CORN

I am going through my little old metal recipe box from when I was a young Air Force wife in the 1960s. I found this recipe that I used to make. That's right, I used to make. I am now an old widow woman who can no longer have corn for health reasons. I doubt you could name a recipe squaw corn today. Some people would go nuts. This is a good recipe I cut off a can of Del Monte cream style corn. Canned vegetables used to say cut here for recipes and when you cut off the label, there were recipes on the back. Here is a nostalgic recipe worth trying. I will type it out as it may be hard to read.

4 slices bacon, diced

1 cup diced onion

1 cup diced green pepper

1 can (15-1/4 oz.) DEL MONTE FreshCut Golden Sweet Whole Kernel Corn, drained

1 can (14-3/4 oz.) DEL MONTE FreshCut Golden Sweet Cream Style Corn

1 cup shredded Cheddar cheese

1/4 cup bread crumbs or cornflakes (optional)

Cook bacon until crisp; drain and reserve 1 tablespoon drippings. Add onion and pepper; cook until tender. Add corn; mix well. Pour into 1-1/2-quart baking dish or six (10-oz.) individual baking cups. Top with cheese and crumbs. Bake at 350 degrees F, 15 minutes or until hot and cheese is melted.

6 servings

Prep time: 7 minutes

Cook time: 23 minutes

 

THE VALLEY'S SCALLOPED CORN

This recipe was a grocery store give away many years ago.

1/2 cup chopped yellow onion
1 medium green bell pepper, chopped
1/4 cup butter
1 can (17-oz) Cream Style corn
1/2 cup seasoned breadcrumbs
2 eggs, beaten

Preheat oven to 375 degrees. Grease a 1-quart casserole dish and set aside.

In a medium saucepan, over medium heat, melt the butter. Add the onion and bell pepper and sauté until tender. Remove the pan from the heat. Stir in the corn, breadcrumbs, and eggs until well blended. Pour into the prepared casserole dish at bake at 375 degrees for 35 to 40 minutes.

file photo for reference

PEA CASSEROLE

1 pkg (10-oz) frozen peas

2 tbsp butter
1/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can cream of mushroom soup
1 can (8-oz)water chestnuts, drained and sliced
1 small jar pimentos, chopped
1/3 cup crushed cheese crackers

Cook and drain peas. Melt butter in a 10-inch skillet; sauté the onion, celery, and bell pepper until crisp tender. Combine the peas, sauteed vegetables, mushroom soup, water chestnuts, and pimentos and pour into a buttered 8-inch square baking dish. Sprinkle the crushed cracker crumbs over the top of the mixture. Bake at 350 degrees for 25 to 30 minutes until bubbly and heated through.

file photo for reference - this is not this recipe

BROCCOLI AND ONION CASSEROLE

3 tablespoons flour

1 1/2 cups skim milk
1/2 cup evaporated skim milk
1 large bunch broccoli, cut into bite-size pieces
16 small white onions
1 1/2 cups part-skim mozzarella cheese, grated
Freshly ground black pepper

Stir flour into 1/2 cup of the skim milk, blend until smooth. Add remaining milk and evaporated milk. Arrange layers of broccoli, onion, and cheese in a lightly oiled casserole, ending with layer of cheese on top. Season with salt and pepper to taste. Pour milk sauce over all. Bake at 350 degrees for 1 hour.

Yield: 4 servings, about 1 1/4 cup each; about 265 calories

This recipe is from "An Ounce of Prevention" cookbook series produced by the American Institute for Cancer Research.

There are 4 volumes. This recipe is from volume 4. I am not sure which number volume is pictured.

BUFFET CARROT CASSEROLE

12 carrots, cleaned and sliced diagonally

1/4 cup all-purpose flour
1/4 cup butter
1/4 tsp tsp dry mustard
1/8 tsp celery salt
1/8 tsp black pepper
1/2 lb sliced American cheese
3 cups breadcrumbs
1 medium onion, chopped
1 tsp salt
2 cups milk

In a large saucepan or large deep skillet, melt the butter, add the onion and cook until transparent. Stir in the flour, salt, and mustard. Slowly stir in the milk while stirring constantly. Cook until smooth. Add the celery salt and pepper. Stir in the sliced carrots. Grease a baking dish and make alternate layers of the carrots and the cheese. Sprinkle the breadcrumbs over the top of the casserole. Bake in a 350-degree oven until the crumbs are browned, about 25 minutes.

file photo for reference

SCALLOPED CABBAGE HOOSIER-STYLE

This is another old recipe from Southern Indiana.

1 large head of cabbage, quartered
1 tsp salt
1 can cream of mushroom soup
6 slices American cheese
1/2 tsp salt (I omit)
dash of pepper
Breadcrumbs

In a large saucepan cover the cabbage with water. Add the teaspoon of salt, bring mixture to a boil and cook approximately 20 minutes. Drain cabbage and dispose of water. In a greased casserole dish, layer half the cabbage. Spread half the soup over the cabbage and cover with 3 slices of cheese. Repeat the layers. Sprinkle with 1/2 tsp salt, if using, and the pepper. Sprinkle the top with fine breadcrumbs. Place in a 350 degrees oven and bake for 30 minutes.

NOTE: When I make this, I sprinkle the second layer of cabbage with some Herb de Provance, use Italian-flavored breadcrumbs, and about 5 minutes before the casserole is done, I sprinkle some shredded Cheddar cheese over the top. I like my foods spicy and cheesy.

file photo used for reference only - not this exact recipe

THELMA'S GREEN BEAN CASSEROLE

This is another old recipe from my roots in Southern Indiana. This was from one of my late mother-in-law's co-workers around sixty-five years ago.

2 cans French-style green beans, drained
3 tbsp melted butter
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 tsp grated onion
1 cup sour cream
1/2 lb grated cheddar cheese
1/2 cup corn flake crumbs
1 tbsp melted butter

In a medium saucepan, over low heat cook the flour with the 3 tablespoons of butter, stirring constantly until smooth and butter is thickened. Remove pan from the heat and stir in the salt, pepper, sugar, onion, and sour cream. Fold in the green beans. Pour the mixture into a greased long, flat, glass baking pan. Cover casserole with the cheese.

Combine the corn flake crumbs and the 1 tablespoon of melted butter and put over the top of the cheese.

Bake at 350 degrees for 30 minutes.

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DONNA'S SCALLOPED CARROTS

This is another old recipe from the Midwest.

1 sm onion (grated)
1/4 cup butter
1/4 cup all-purpose flour
1 tsp salt (I recommend using less!)
1/4 tsp mustard
1/8 tsp pepper
1/4 tsp celery salt
2 cups milk
12 carrots, sliced and cooked
1/2 lb sharp process cheese, grated
3 cups buttered crumbs

Preheat oven to 350 degrees.

In a large skillet saute the onion in the butter until onions are tender; add flour, seasonings, and milk. Cook until mixture is thick. In a 2 1/2 quart casserole dish (I recommend a light spraying with nonstick cooking spray), arrange a layer of carrots and a layer of cheese. Repeat layers until all the carrots and cheese are used, ending with cheese. Pour the hot sauce over all. Top with the buttered crumbs. Bake at 350 degrees for 25 minutes.

Yield: 6 to 8 servings.

*You can substitute 1/4 pound of American cheese for half the sharp cheese, if desired.

file photo for reference