Country Kitchen Casserole Source: Campbells More for the Money Main Dishes (1975)

Country Kitchen Casserole
Source: Campbells More for the Money Main Dishes (1975)

1 can (10 3/4  ounces) condensed cream of mushroom soup
1/4 cup water
2 teaspoons prepared mustard
1 teaspoon Worcestershire
1 cup shredded Cheddar cheese
2 cans (about 16 ounces each) small whole white potatoes, drained and sliced
1 package (10 ounce) frozen peas, cooked and drained
1 can (12 ounces) luncheon meat, cut in  6  slices

In bowl, combine soup, water, mustard, Worcestershire, and cheese; add potatoes and peas. Spoon into 1 1/2-quart shallow baking dish (10x6x2"); top with meat. Bake at 400°F. for 25 minutes or until hot. Makes 6 servings.

Potatoes Elegante (Kraft, The Greatest Food Show in the Land, 1982)

Potatoes Elegante Kraft, The Greatest Food Show in the Land, 1982 The Best of Kraft Television Recipes

6 medium potatoes, thinly sliced
1/3 cup Squeeze Parkay margarine
1 cup (4 oz) Kraft grated Parmesan cheese

Rinse potatoes, dry on paper towels. Brush 1 tablespoon margarine onto bottom and sides of 9 inch pie plate, sprinkle with 1 tablespoon cheese. Coat potatoes with remaining margarine.  Arrange single layer of potatoes on bottom and sides of pie plate, sprinkle with cheese. Repeat layers. Bake at 400 degrees for 1 hour or until potatoes are tender. Invert immediately onto serving plate.

4-6 servings.

Fiesta Broccoli (Kraft, The Greatest Food Show in the Land, 1982)

Fiesta Broccoli 
Kraft, The Greatest Food Show in the Land, 1982
The Best of Kraft Television Recipes

1 7 1/4-oz package Kraft macaroni and cheese dinner
2 cups broccoli flowerets, cooked and drained
2 tablespoons chopped pimiento
1/2 tsp salt
2 tablespoons almond slices, toasted

Prepare dinner as directed on package, except using 1/2 cup milk.  Add broccoli, pimiento and salt, mix lightly.  Heat thoroughly, stirring occasionally. Spoon into serving dish and sprinkle with almonds.

6 servings

Variation: substitute 10 oz. package frozen chopped broccoli, cooked and drained for flowerets.

Macaroni and Ground Beef Casserole: Easy Entertaining, Georgia State Chapter PEO 1957

Macaroni and Ground Beef Casserole
Easy Entertaining, Georgia State Chapter PEO 1957

1 box elbow macaroni
1 lb ground beef
1 green pepper
2 cans cream of mushroom soup
2 medium onions
1 small can mushrooms
1/2 cup chopped black olives
1/2 cup grated cheese

Cook macaroni in boiling salted water. Brown onion, pepper and meat in skillet in small amount of fat. Add soup, undiluted. Add cooked macaroni, mushrooms, olives. Place in buttered casserole. Sprinkle grated cheese over top and cook in 325 degree oven for 20 minutes.

Serves 8-10

Jonmorzetti (Easy Entertaining, Georgia State Chapter PEO)

Jonmorzetti
(Easy Entertaining, Georgia State Chapter PEO)

1/3 package broad noodles
3 tbsp fat
1 pound ground beef
1 green pepper, chopped
1 large onion, chopped
2 cans tomato paste
3 cans water
1/2 lb Cheddar cheese, cubed or grated
Salt
Pepper

Cook noodles by directions on package. Brown together the ground beef, green peppers, and onion in hot fat. Add the two cans of tomato paste with 3 cans water. Add the cooked noodles and cubed cheese. Place in casserole and bake for one hour at 350 degree.

Serves 6 to 8

Cranberry Casserole (Boyce Memorial ARP Church Cookbook Kings Mountain NC 1977)

Cranberry Casserole
(Boyce Memorial ARP Church Cookbook Kings Mountain NC 1977)

3 cups apples, chopped and unpeeled
2 cups raw cranberries
1 cup granulated sugar
1 1/2 cups quick-cooking oats, uncooked
1/2 cup brown sugar, packed
1/3 cup flour
1/3 cup pecans, chopped
1/2 cup butter or margarine, melted

In 2 quart casserole, combine apples, cranberries, and granulated sugar. Top with mixture of remaining ingredients.

Bake in 350 degree oven for 1 hour or until bubbly and lightly brown.  Serve hot. Good with chicken or turkey. Serves 8.

Ham Upside Down Casserole (Bisquick Strictly Thrifty Meals Chapter 2)

Ham Upside Down Casserole 
(Bisquick Strictly Thrifty Meals Chapter 2)

"Smasheroo casserole for leftover ham. Big on nutrition with 2 vegetables, cheese, and a cornmeal bread topping"

1 1/2 cups cubed cooked ham
1 cup drained cooked lima beans
1 can (8 oz) cream-style corn
1 cup shredded sharp Cheddar cheese (about 4 oz)
2 tbsp minced onion
1 tsp Worcestershire sauce
2/3 cup Bisquick baking mix
1/3 cup cornmeal
1 egg
1/4 cup milk

Heat oven to 400 degrees.

Mix ham, beans, corn, cheese, onion and Worcestershire sauce. Turn into greased 1 1/2 quart casserole.

Cover and bake 15 minutes.

Mix remaining ingredients and spoon over hot meat mixture, spreading batter evenly to edge of casserole.  Bake, uncovered 20 minutes.

Cut into wedges and invert each onto plate.  Garnish with parsley if you have it.




 

Artichoke Mushroom Velvet (Better Homes & Gardens 1968)

Artichoke Mushroom Velvet 
Source: Better Homes & Gardens, March  1968

"Elegant and easy entree for a ladies' luncheon..."

2 9-ounce packages frozen artichoke hearts, cooked and drained (3 1/2 cups)
1 6-ounce can broiled sliced mushrooms, drained
1 envelope chicken gravy mix
Dash crushed thyme
Dash crushed marjoram
4 ounces process Swiss Cheese, diced (about 1 cup)
1 tablespoon dry white wine
1 cup buttered soft bread crumbs

Combine artichokes and mushrooms; divide among 4 or 5 ramekins or place in 1 quart casserole. In small saucepan, prepare chicken gravy mix according to package directions. Remove from heat, add thyme, marjoram and cheese; stir just until cheese melts. Add wine, pour over vegetables. Top each with a wreath of buttered bread crumbs.

Bake,uncovered, in moderate over (350) for 25 minutes for ramekins or 30 minutes for casserole.

Makes 4 or 5 servings.

Macaroni Ham Bake

Macaroni Ham Back
1961 Franco American Macaroni Advertisement

In 1 1/2 quart casserole, mix 2 cans Franco-American macaroni, 2 tsp. prepared mustard and 1 cup cooked mixed vegetables. Cut a 12 oz. can of luncheon meat into strips, arrange around edge of casserole.

Bake at 350 for 30 minutes.

In place of luncheon meat, mix 1 1/2 cups diced cooked ham with macaroni and vegetables.

4 to 5 Servings.

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