Virgie Henry Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 medium eggplant, peeled, cubed, cooked, and drained1 cup sweet milk2 eggs, beaten1 cup sharp cheese, grated1 cup bread crumbs1 Tbsp oleo, meltedSalt and pepper to season Combine all ingredients well. Pour into greased casserole and bake 40 minutes at 350 degrees. Serves 4. IN HONOR … Continue reading Eggplant Casserole
Casserole
Broccoli-Rice Casserole
Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Cook rice to equal 2 cups. In 1 stick oleo, add: 1 medium onion, chopped1 jar Cheez Whiz®1 can cream of mushroom soup1 box frozen broccoli, chopped Simmer until blended. Add rice and salt and pepper to taste. Turn into casserole and bake at 350 degrees for … Continue reading Broccoli-Rice Casserole
Squash Casserole
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs. squash2 eggs1/2 to 3/4 medium onions, chopped6 Tbsp margarine1/2 cup milk3 Tbsp brown sugar1 1/2 cup Cheddar cheese, shreddedRound butter crackers, crushed1 tsp salt Cook squash until tender. Drain and mash. Beat eggs. Sauté onions in margarine. Add squash, eggs, milk brown sugar, and salt … Continue reading Squash Casserole
Spaghetti Casserole
Kahla TerralFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large onion, chopped1 clove garlic, minced1/4 cup bell pepper, chopped3 Tbsp olive oil2 lbs ground meat1 (6 oz) can tomato paste2 cup water1 Tbsp chili powderSalt and pepper1 (12 oz) package spaghetti1 (13 oz) evaporated milk3 eggs, beaten1/4 lb Velveeta® cheese, grated Brown onion, garlic, and … Continue reading Spaghetti Casserole
Mama Sue makes MEXICAN BEEF CASSEROLE
Mama Sue’s Southern Kitchen https://youtu.be/ETa2SJLVC2g
Rice Hamburger Dressing
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.
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
