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.

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