Jodie Pelfrey, Bernice High 1 1/2 lb ground beef1/2 cup celery3/4 cup raw rice1 cup green onions1/4 cup bell pepper1 can cream of celery soup1 can onion soupSalt and pepper to taste Mix all together and bake in 325° oven in covered dish for 1 hour and 15 minutes.
Casserole
Potato Puff Casserole
Kathryn Nutt, Lillie School 1 lb ground beef1/3 cup chopped onion1/3 cup chopped green pepper1 Tbsp chili sauce or catsup1 (10 3/4 oz) can condensed cream of mushroom soup1/4 cup water1 (10 oz) package frozen potato puffs In skillet, combine ground beef, onion and green pepper. Cook over medium heat, breaking up meat with fork, … Continue reading Potato Puff Casserole
Cool It Light
Bernadette Jenkins, D.H.S. Bring 10 1/2 ounce can low sodium chicken broth and 12 ounce can Pet evaporated milk to boil. Add: Clove minced garlic3 Tbsp instantized quick mixing flour1/2 tsp salt1/2 tsp freshly ground black pepper Cook and stir for 30 seconds. Remove from heat. Add 1 cup grated Parmesan cheese. Cover and set … Continue reading Cool It Light
String Bean and Artichoke Casserole
Lynn B. Duncan 1 can string beans1 jar artichoke hearts in oil1 can mushroom soupRitz crackers Drain beans and add 1/2 the liquid to the soup. Drain artichokes and add oil to the soup. Tear the artichokes and layer beans and artichokes in casserole. Pour soup over layers and bake at 350° for 40 minutes. … Continue reading String Bean and Artichoke Casserole
Sweet Potato Casserole
Mrs. Ruth Glover 3 cups mashed sweet potatoes1 cup sugar1 stick oleo1/3 cup sweet milk1 tsp vanilla2 eggs1 cup brown sugar1/3 cup flour1 stick oleo1 cup pecans Mix together potatoes, sugar, 1 stick oleo, sweet milk, vanilla and eggs. Topping: Mix brown sugar, flour, oleo and pecans and sprinkle on top of potatoes. Bake 30 … Continue reading Sweet Potato Casserole
Vegetable Casserole
Mrs. Josephine H. Lee, PM Farmerville, La. #207 OES Cook till tender: 5 carrots, sliced 2 medium onions 1 (10 oz) package frozen spinach, drained Make sauce of : 3 Tbsp butter 3 Tbsp flour 1/4 tsp salt 1 1/2 cups milk Add 1 cup shredded cheese. In casserole, put layer of spinach, then layer … Continue reading Vegetable Casserole
Eggplant Casserole
Mrs. Mona Preaus Peel and slice 1 medium eggplant. Set to soak in salted water for an hour. Drain and wash thoroughly and boil in unsalted water (small amount). When tender, add: 10 Ritz crackers, crushed 1 stick oleo 1 Tbsp sugar salt and pepper to taste Set aside to cool. Beat 1 egg and … Continue reading Eggplant Casserole
Eggplant Casserole
Mrs. Irene M. Cobb Urania, La. Miss Olivia Barr 1 chopped onion 1/2 bell pepper 2 stalks celery 3 Tbsp bacon fat Cook in the fat till tender. Add 1 lb Shrimp, peeled and deveined or 2 cans. Cook till Shrimp turns pink. Cook 2 medium eggplants in small amount of water. Drain, and use … Continue reading Eggplant Casserole
Asparagus Casserole
Mrs. Allie N. Aulds Cover bottom of well-buttered casserole dish with Cracker Crumbs. Then alternate layers of: 1 can Asparagus, chopped 1 can pimentos, chopped 3 boiled egg, sliced 1 can English peas 1/2 lb. grated cheese Rotate till all ingredients are used. Heat: 1 can Mushroom Soup 1/2 can asparagus juice salt and pepper … Continue reading Asparagus Casserole
Asparagus Casserole
Mrs. Sam Hartman, Jr. Mrs. Zeke Tettleton Mrs. Olive Edwards, PM Farmerville, La. #207 OES Sec. Butter bottom of casserole. Put one layer of each: 1 large can asparagus 1 can mushroom soup 3 hard-boiled eggs, sliced 1/4 - 1/2 lb grated cheese 1/2 stick oleo, optional 1 small diced pimento, optional Keep repeating this … Continue reading Asparagus Casserole
