Apple-Cheese Casserole

1 can sliced apples (not kind for pie)
1 c. sugar
3/4 c. self-rising flour
1 stick butter or margarine
1/2 lb. Velveeta cheese
Butter dish and pour apples in dish (after draining). Cream butter, sugar, flour and cheese. Spread over apples. Bake 30 minutes at 350° F.

Bean And Frankfurter Casserole

1 (12 Oz.) can whole corn
1 Tbsp. Worcestershire sauce
1 (16 Oz.) can tomatoes
1 lb. frankfurters, cut into 1-inch pieces
3 (14 Oz.) cans baked beans
1 (7 1/2 Oz.) pkg. yellow corn bread mix
1 medium onion, chopped

Mix together all ingredients (except corn bread mix). Put into 6 individual 10-ounce casserole dishes or into one 2-quart casserole. Mix corn bread mix according to directions on package and pour a thin layer of mix over top. Bake at 350° F. until corn bread is done.

Beefy Beans

1 lb. ground beef
1/2 c. catsup
2 c. chopped celery
1/3 c. brown sugar
1/2 c. chopped onion
1/4 c. Worcestershire sauce
1 (16 Oz.) can tomatoes
1 Tbsp. lemon juice
2 (16 Oz.) cans pork and beans
1/4 tsp. salt
1/4 tsp. pepper

Combine ground beef, celery and onion in a large skillet; cook until meat is browned and vegetables are tender. Drain mixture well. Stir in remaining ingredients, cover and simmer 30 minutes. Serves 6.

Breakfast Dish

1 lb. Cheddar Cheese
1 c. sweet milk or water
1/2 c. bread crumbs
1 egg

Cube cheese. Add milk and crumbs. Mix together. Let cheese melt over low heat. Beat in egg and stir until light and fluffy. Serve warm. Very good with bacon, grits and toast.

Brown Rice

1 stick butter or oleo
1 c. washed rice
1 medium onion, chopped
2 cans beef consomme soup

In a skillet melt butter and add the chopped onion. Fry until yellow, not brown. Then add washed rice and let brown, stirring occasionally. Then pour into casserole and add consomme soup. Bake for 1 hour in a 350° F.

Busy Day Dinner

2 lb. round steak, cut in 1/2-inch cubes
1 (3 Oz.) can broiled mushrooms and broth
2 Tbsp. all purpose flour
1 (8 Oz.) can tomato sauce
1/2 c. chopped onion
1 Tbsp. Worcestershire sauce
1/2 c. chopped celery
1 clove garlic, chopped
1 c. sour cream 1 tsp. salt

Brown meat in hot fat. Add remaining ingredients. Cook 10 minutes at 15 pounds pressure. Reduce pressure under cold water. Serves 6. Serve with hot rice or hot buttered noodles.

Cabbage Casserole

1 pkg. wild rice mixture
1 lb. ground beef
1 (15 Oz.) can whole tomatoes, chopped
1 medium onion, chopped
1 c. grated Cheddar cheese
3 c. shredded cabbage
3/4 c. sour cream
salt and pepper to taste

Drain tomatoes. Use juice from tomatoes and enough water to cook rice according to package directions. Brown beef with onion. Put cabbage in boiling water until done, not overdone. Mix tomatoes and sour cream in hamburger meat. Layer rice on bottom, drained cabbage and hamburger mixture. Put grated cheese on top. Cook at 350° F. until cheese melts.

Chicken-Broccoli Casserole

2 (10 Oz.) pkg. frozen chopped broccoli
2/3 c. mayonnaise
1/2 c. evaporated milk
4 chicken breast, cooked and chopped
1/2 c. shredded cheese
1 Tbsp. lemon juice
1 can cream of chicken soup
1 1/2 tsp. curry powder
1 c. bread crumbs

Cook broccoli according to package directions and drain well. Place in a lightly greased 1 1/2 quart casserole dish and top with chicken. Combine remaining ingredients (except bread crumbs), stirring well. Spoon mixture over chicken. Top with bread crumbs. Bake at 350° F. for 30 minutes or until bubbly. Serves 6.

Chicken Casserole

1 pkg. corn bread stuffing mix
1 large fryer
2 cans chicken stock (from cooked chicken)
1 can mushroom soup
1 can cream of chicken soup
1 stick margarine

Cook chicken and pull off bones. Put 1/2 corn bread stuffing in bottom of pan. Then put chicken on top of that. Pour mushroom soup, chicken soup and chicken stock over stuffing. Add margarine. Cover with rest of stuffing. Bake at 350° F. until brown on top, about 45 minutes.

NOTE: For a slightly different taste, try cream of celery soup instead of mushroom soup.

Chicken Casserole

6 chicken breasts
1 stack Ritz crackers
2 cans cream of chicken soup
1 tsp. poppy seed
1 stick margarine, melted
1/2 soup can water
1 (8 Oz.) carton sour cream

Boil chicken breasts, debone and then chop in bottom of large casserole. Blend soup, water and sour cream; pour over chicken. Crush crackers, add poppy seed and spread over chicken mixture. Pour melted margarine over top. Bake at 350° F. for 30-35 minutes. Will look bubbly when done. Serves 8.

Chicken Pie

3 lb. chicken
2 hard-boiled eggs
celery to taste
1 c. self-rising flour
onion to taste
1 c. milk
pepper to taste
1/4 tsp. black pepper
2 c. chicken broth
margarine
1 can celery soup, undiluted

Cook chicken in water seasoned with celery, onion and pepper. When chicken is done, take it from bones and cut into bite-sized pieces. Put into casserole dish Add broth to celery soup and add to chicken. Add boiled eggs which have been chopped. Combine flour, milk and pepper. Pour over chicken mixture. Dot with margarine. Cook at 425° F. for 30 minutes. (Do not add salt.)

Chicken-Rice Casserole

1 c. Minute Rice
1 can cream of chicken soup
1 can cream of celery soup
3-4 chicken pieces

Put uncooked rice in casserole dish. Pour soups over rice. Rinse each can with 1/4-1/2 can water and add to rice. Mix all well. Salt and pepper chicken pieces; lay on top of rice (skin side up). Bake uncovered at 400° F. for 1 1/2-2 hours.

Chopped Ham Casserole

2 c. smoked, cooked ham, chopped
1 can cream of mushroom soup
1/2 c. diced celery
1/4 tsp. garlic salt
1 (8 1/2 Oz.) can garden peas
1/4 tsp. black pepper
1 (3 1/2 Oz.) can chow mien noodles
1 can cream of chicken soup

Mix together all ingredients (except noodles). Arrange half of noodles in shallow casserole. Add ham mixture and top with remaining noodles. Bake at 375° F. about 30 minutes. Makes 6 servings.

Easy Chicken-Rice Casserole

1 medium fryer, cut in serving pieces (do not use giblets)
1 c. raw rice, washed and drained
1 pkg. dry onion soup mix
1 can cream of mushroom soup
2 soup cans water

Grease 2-quart baking dish or casserole. Line dish with washed rice. Place chicken pieces on top of rice. Mix soups and water well. Pour over chicken in dish. Bake at 350° F. about an hour (until done).

Macaroni And Cheese

1 (8 Oz.) pkg. shell macaroni, cooked
1 small jar pimentos
2 Tbsp. grated onion
1 lb. sharp cheese
1 c. mayonnaise
1 can cream of celery soup

Mix ingredients and bake in 325° F. oven until done.

Meal In Fry Pan

1 lb. ground beef
2 (1 lb.) cans pork and beans
1 Tbsp. chopped onion
2 Tbsp. shortening
1 tsp. salt
1 (1 lb.) can whole tomatoes
1/4 tsp. pepper
1 tsp. prepared mustard

Brown ground beef and onion in shortening. Add remaining ingredients and simmer for 20-30 minutes.

Old Fashion Chicken Casserole

1 fryer, cooked, boned and cut into small pieces
2 eggs
2 1/2 c. chicken broth
1 stick butter
1/2 c. mayonnaise
1 pkg. corn bread stuffing
1/2 c. chopped onion
1/2 c. celery
1 c. milk

Mix mayonnaise, onion and celery together; set aside. Mix 2 eggs and chicken broth together; set aside. In bottom of casserole dish, put 1 layer of stuffing mix, add all chicken mixture over first layer and add the second half of stuffing mix. Put egg mixture over top and let stand overnight in refrigerator. When ready to cook, add 1 can cream of mushroom, chicken or celery soup over the top of casserole and cook 45 minutes at 350° F. or until done. Sprinkle paprika over top for color. This freezes well!

Oven Omelet

8 eggs
1 c. shredded Cheddar cheese
1 c. milk
1/2 tsp. salt
1 Tbsp. minced onion
1 c. chopped ham

Beat eggs and milk by hand; stir in other ingredients. Cook in buttered 8 inch glass baking dish. Cook in preheated oven at 325° F. for 25 minutes or until knife is inserted in center and comes out clean. Any type meat may be used instead of ham, bacon and crab are both good. Good for breakfast, brunch, lunch or dinner.

Pork Chop Casserole

6 pork chops
1 (16 Oz.) can tomatoes
2/3 c. uncooked rice
1 (16 Oz.) can kernel corn
1 c. water
1/4 tsp. black pepper
2 tsp. salt
1/2 c. chopped onion

Trim fat from pork chops. Fry in large skillet. Brown slowly on both sides. Lift out of pan. Pour off fat. Spread rice over bottom of skillet. Add water and sprinkle with 1 tsp. salt. Arrange chops over rice. Sprinkle with remaining salt. Add onion and tomatoes. Spoon on the corn. Sprinkle with pepper. Bring to boil and then reduce heat. Cover and simmer 25-30 minutes or until rice is tender. Add small amount of water if needed.

Raw Potato Hash

4-6 potatoes
1 Tbsp. green pepper
2 c. diced left over meat
1 medium-sized onion
2 Tbsp. celery
salt and pepper

Finely grind the green pepper, celery and onion; simmer in fat until slightly tender. Add ground raw potatoes and cook until slightly brown. Add meat and season to taste. Keep over slow flame for about 12-20 minutes, stirring occasionally.

Sausage Casserole

2 c. uncooked rice
1 pkg. sliced almonds
3 pkg. Lipton noodle soup, dry
1 Tbsp. soy sauce
1 large can mushrooms
2 chicken bouillon cubes
corn flakes
9 c. boiling water
parsley
2 lb. bulk pork sausage
1 can cream of chicken soup
1 green pepper, chopped
2 c. celery, chopped
1/2 can water
2 c. onions, chopped

Dissolve bouillon cubes in water; add rice and dry soup mix. Cook until moisture is gone. Fry and drain sausage. Saut‚ pepper, celery and onions. In large casserole combine rice mixture with sausage, pepper, celery and onions. Add almonds, soy sauce and mushrooms. Sprinkle with corn flakes and parsley. Pour chicken soup and water (mixed) over mixture. Bake at 325° F. for 1 hour. Serves 20.

Sausage-Egg Casserole

1 lb. bulk pork sausage
1 (1 lb.) can whole corn, drained (2 c.)
4 hard-cooked eggs
1/4 c. butter or margarine
1/2 tsp. salt
1/4 c. all-purpose flour
1 c. soft bread crumbs
dash pepper
2 c. milk

Cook sausage and drain. Slice 2 of the eggs into 1 1/2-quart casserole. In saucepan, melt butter or margarine; blend in flour, salt and pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Stir sausage and corn into sauce; pour over eggs. Slice remaining eggs and arrange on top of mixture. Sprinkle crumbs over top. Bake at 375° F. for 30 minutes or until heated through. Serves 6.

Scalloped Potatoes And Ham

4 c. cooked ham, cubed
2 tsp. salt
8 medium potatoes, sliced thinly
1/8 tsp. pepper
1 can cream of mushroom soup
1/4 c. green pepper, chopped
1/4 c. onion, minced
1 c. milk

Alternate layer of ham, potatoes, green pepper and onion in greased baking dish. Season each layer with salt and pepper. Mix mushroom soup and milk; pour over potatoes. Cover and bake at 350° F. for 1 1/2-2 hours, until potatoes are tender. Serves 8.

Spaghetti Casserole

2 lb. ground beef
1 can tomato sauce
1/2 green pepper, diced
1 Tbsp. garlic powder
4 pieces celery, diced
1/4 tsp. rosemary
1 medium-sized onion, chopped
1 lb. spaghetti
1 tomato sauce can water

Brown ground beef in skillet. Add chopped onion and cook until onion is tender. Add green pepper, celery, tomato sauce, water, salt and pepper. Stir and simmer for 5 minutes. Cook spaghetti in pot of boiling water until tender. Drain spaghetti and mix well with sauce. Put in casserole. Cover with grated cheese and butter. Brown in 450° F. oven until cheese and butter melt. Serves 8.

Strips Of Beef Casserole

1 lb. round steak, cut in 1/2-inch strips
4 Tbsp. tomato juice (can use catsup)
1/4 c. oil
1 tsp. Worcestershire sauce
1 1/2 c. chopped onion
1 tsp. salt (or to taste)
2 Tbsp. flour
1/4 tsp. pepper (or to taste)
1 can beef consomme
1 can mushroom soup
3/4 c. sour cream

Brown meat in oil in a skillet. Stir occasionally. Add onion and flour. Cook until onion is tender. Add rest of ingredients (except sour cream). Cover and simmer 1 hour. Stir in sour cream and serve over rice. Or, place in long casserole and top with Sour Cream Puffs. Sprinkle with sesame seed (optional) and bake at 425° F. for 20-25 minutes.

Cream Puffs1 1/4 c. sifted flour
1/4 c. shortening
2 tsp. baking powder
3/4 c. sour cream *
1/2 tsp. salt

* Buy 1/2 pint; use half in casserole and other half in puffs. Sift flour, baking powder and salt. Cut in shortening. Add sour cream and stir. Pat out on well-floured surface to 1/2 inch thickness. Cut 6-8 puffs.

Tuna Casserole

1 can tuna
4 eggs
1 c. cooked rice
1/4 tsp. pepper
1 can celery soup
1/2 tsp. salt
1 c. grated cheese
1 c. crushed potato chips or buttered bread crumbs
1 Tbsp. pimento

Heat celery soup and add to cheese. Melt and cool. Flake tuna and add rice. Separate eggs. Beat yolks. Add salt, pepper and beaten egg yolks to soup-cheese mixture. Mix this in with tuna-rice mixture. Whip egg whites stiff and fold into the tuna mixture. Put in greased casserole dish and top with crushed potato chips or buttered bread crumbs. Bake at 350° F. for 30-40 minutes.

Wild Rice And Chicken

2 1/2-3 lb fryer-broiler chicken, cut up
1 (6 Oz.) pkg. Uncle Ben's long grain and wild rice
salt and pepper to taste
1/2 c. golden raisins
paprika to taste
1/2 c. chopped, peeled apple
1/2 c. white cooking wine

Sprinkle chicken light with salt, pepper and paprika. Bake at 350° F. until tender, about 45 minutes, basting often with white cooking wine. Cook rice according to package directions, adding raisins and apple to the cooking water. Serve chicken with rice. Pour wine-flavored drippings over chicken and rice.