Category Archives: Casseroles

Oats ‘n Peanuts Meat Loaves

1 Reply

Surprise Meat Loaf

1½ pounds ground beef
2 cups finely chopped pared eggplant
1 medium onion, chopped
1 egg
½ cup milk
¼ cup quick-cooking oats
1½ teaspoons salt
½ teaspoon dried basil leaves
1 can (16 ounces) stewed tomatoes
1 clove garlic, crushed
1 tablespoon cornstarch
¾ teaspoon salt

Heat oven to 325°. Mix ground beef, eggplant, onion, egg, milk, oats, 1½ teaspoons salt and the basil. Spread in ungreased baking dish, 8x8x2 or 9x9x2 inches. Cook uncovered until done, 45 to 50 minutes. Drain off fat. Mix tomatoes, garlic, cornstarch and ¾ teaspoon salt into small saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. To serve, cut into squares; top with sauce. 6 servings.

Peanut Loaves

1 pound ground beef
1 slice bread, torn into ¼-inch pieces
¼ cup crunchy peanut butter
3 tablespoons finely chopped onion
2 tablespoons mayonnaise or salad dressing
½ teaspoon salt
½ teaspoon dry mustard

Heat oven to 350°. Mix ground beef, bread, peanut butter, onion, mayonnaise, salt and mustard. Shape mixture into 4 loaves. Place in ungreased baking pan, 9x9x2 inches. Cook uncovered 30 to 35 minutes. 4 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Peppy Lasagna

2 Replies

¾ pound Italian sausage
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped crro
1 8-ounce can tomatoes, cut up
1 6-ounce can tomato paste
¾ cup water
1 teaspoon dried oregano, crushed
½ teaspoon salt
⅛ teaspoon pepper
12 ounce fresh ricotta or cream-style cottage cheese ( 1½ cups)
¼ cup grated parmesan cheese
2 beaten eggs
2 tablespoons snipped parsley
⅛ teaspoon pepper
6 ounces lasagna noodles, cooked and drained
6 ounces mozzarella cheese, thinly sliced

Advanced preparation: Cook sausage, onion, celery, and carrot till meat is lightly browned. Drain off fat. Stir in undrained tomatoes, tomato paste, water, oregano, salt, and ⅛ teaspoon pepper. Simmer, covered, 15 minutes, stirring occasionally.

Combine ricotta, parmesan, eggs, parsley, and ⅛ teaspoon pepper. Place half the noodles in a 12×7½x2-inch baking dish. Spread with half the cheese mixture; top with half the mozzarella, then half of the meat sauce. Repeat layers, Cover and chill.

Before serving: Bake, covered in 375° oven for 30 minutes. Uncover and bake 25 minutes longer. Let casserole stand 10 minutes before serving. Makes 6 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Hamburger Stroganoff

Leave a reply

Hamburger Stroganoff is an easier and less expensive version of the classic recipe. The flavor is just as exciting, piqued with paprika, cayenne pepper and garlic; softened with sour cream. For an extra special touch, you can make your own noodles.

For 4 servings you will need:
1 lb. lean ground beef
2 Tbsp. butter or margarine
1 clove garlic, minced or pressed
1 medium onion, chopped
½ lb. fresh mushrooms, sliced
1 Tbsp. all-purpose flour
½ cup beef broth
1 tsp. salt or to taste
2 tsp. paprika
Dash cayenne pepper
1 cup sour cream
4 sliced green onions for garnish
Cooked noodles

Preparation:
1. In large heavy frying pan, sauté the beef in the butter along with the garlic, onions, mushrooms until beef has lost it’s pinkness and vegetables are tender.

2. Add the all-purpose flour. Mix until blended.

3. Add the beef broth, salt, paprika and cayenne pepper.

4. Stir, and cook until thickened. Blend in the sour cream. Keep warm but do not boil.

5. Turn cooked noodles onto shallow casserole. Top with green onions. Serve immediately.

Good served with: Tossed green salad, crisp bread, butter, and buttered mixed vegetables.

For 2 servings: Half of the ingredients. Be careful not to cook the meat dry.

For 8 servings: Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Texan Three Rice Ring

Leave a reply

Cooking time: 40-50 mins.
Preparation time: 15 mins.
Main cooking utensils: skilled, 8-to9-in. plain ring mold, shallow pan or dish for water, 2 saucepans
Oven temperature: 325-350°F.
Oven position: center

For 4-6 people you need:
1 red sweet pepper
1½ cups cooked rice
½ cup butter or margarine
2 medium onions
½ green sweet pepper
1 small clove garlic
1 cup ground beef
6-oz. can concentrated tomato paste
1 teaspoon salt
½ teaspoon chili powder
pinch pepper
1 pack frozen peas
1 small can tomato soup
2 chopped hard-cooked eggs

  1. Cut red pepper into strips and arrange at intervals in the bottom of the ring mold.
  2. Combine rice and half the melted butter, spoon into mold over pepper.
  3. Chop onions, green pepper, grind or crush garlic, fry in remaining butter until tender.
  4. Add ground beef, cook until brown.
  5. Stir in tomato paste and seasonings.
  6. Meanwhile, cook the peas, strain, put over the rice, then cover with the beef mixture made in stages 3, 4, and 5. Press each layer firmly.
  7. Set mold in shallow pan of hot water.
  8. Bake until quite firm to the touch.

TO SERVE: Turn out onto hot dish. Heat tomato soup, add hard-cooked eggs, and serve separately.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Salmon Sandwich Bake

Leave a reply

12 slices sandwich bread
¼ cup soft butter or margarine
2 teaspoons prepared mustard
2 cans (7¾ ounces each) red salmon, drained
1 cup shredded Cheddar cheese (about 4 ounces)
¼ cup sliced pimiento-stuffed olives
1 small onion, chopped (about ¼ cup)
1 package (10 ounces) frozen green peas
1 can (10¾ ounces) condensed cream of shrimp soup
¼ cup milk
Dill pickles

Toast bread; trim crusts. Mix butter and mustard; spread over 1 side of each bread slice. Arrange 6 slices bread buttered sides up in ungreased baking dish, 11¾ x 7½ x 1¾ inches.

Heat oven to 350°. Flake salmon, removing skin and bones. Mix salmon, cheese, olives and onion. Spread salmon mixture evenly over bread in baking dish. Cut remaining 6 slices bread diagonally in half; place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate; layer on bread. Mix soup and milk; pour evenly on and around sandwiches. Bake uncovered until hot and bubbly, 25 to 30 minutes. Serve with dill pickles.

©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Chicken Tetrazzini

Leave a reply

Courtesy Cambell Soup Company, Fine Arts Meats-Fish-Fowl PAD #26, 1968

Beef Stroganoff

Leave a reply

2 pounds beef tenderloin
Butter or margarine
1 tablespoon flour
1 cup beef stock or bouillon
½ pint sour cream
3 tablespoons tomato paste
¼ cup grated onion
1 teaspoon salt
⅛ teaspoon pepper

Cut the beef in ¼ inch slices with a sharp knife. Heat 2 tablespoons butter in a large saucepan. Add and stir in the flour. Cook and stir, over low heat, until mixture bubbles and is smooth. Slowly add and stir in the beef stock. Cook and stir until the mixture begins to thicken, then boil 2 minutes. Add sour cream alternately with tomato paste, a little at a time, stirring constantly. Simmer mixture, without boiling, about 10 minutes, stirring often.

Meanwhile heat 3 tablespoons more butter in a large skillet. Add the beef and brown well, turning to brown evenly. Add the onion, salt and pepper. Cook 10 minutes longer, stirring occasionally. Add the meat mixture to the cream mixture and simmer 3 to 5 minutes longer. If desired, serve the Beef Stroganoff with Kasha (buckwheat groats) or rice. Makes 6 servings.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York

Egg and Shrimp Curry

Leave a reply

Cooking time: 30-35 mins.
Preparation time: 30 mins.
Main cooking utensil: saucepan

For 4-8 people you need:
⅔ cup shredded coconut
1¼ cups boiling water
1 onion
1 medium apple
¼ cup butter
¼ cup all-purpose flour
1 tablespoon curry powder
3 tablespoons tomato paste
Juice of 1 lemon
3 tablespoons molasses
1 teaspoon salt
2½ cups shrimp
6-8 hard cooked eggs

Accompaniments:
Boiled rice, yogurt, cucumber, diced potato, green sweet pepper, paprika, tomato, onion rings, peanuts, bananas, lemon juice

  1. Pour boiling water over coconut, leave until cold, then strain. Reserve liquid.
  2. Chop and fry peeled onion and apple in the butter until golden.
  3. Add flour and curry powder and cook gently for 1 minute.
  4. Remove from heat, gradually blend in liquid.
  5. Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning.
  6. Cover pan, simmer gently for 10-15 minutes.
  7. Add peeled shrimp and halved, shelled eggs.
  8. Heat for a further 5-10 minutes.

TO SERVE: With boiled rice and side dishes of yogurt with fresh cucumber, diced potato, chopped green pepper sprinkled with paprika, sliced tomato with onion rings, peanuts, bananas sprinkled with lemon juice.
Serves 4 as a main dish, 8 as hors d’oeuvre.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Sauerkraut Casserole (With Sausage)

Leave a reply

1½ to 2 lbs. pork sausage links
1 onion, finely chopped
1 tsp. caraway seeds
1 qt. sauerkraut
½ cup apple juice or water

Pan fry sausage until lightly browned. Remove sausage from skilled, drain off all but 2 tbsp. drippings. Sauce onion in sausage dripping. In 2 qt. casserole place half the sauerkraut, then half the onion and caraway seeds; repeat layers and top with sausage links. Pour apple juice over sausage, cover, bake at 350°F, for 1 hour. Uncover casserole last 15 min. To brown sausage. Makes 6 servings.

NOTE: Frankfurters may be substituted for sausage. Arrange on top of sauerkraut for last half hour of baking.

Suggested Menu and Preparation Schedule

Sauerkraut Casserole with Sausage
Mashed Potatoes
Carrot and Celery Sticks
Apple Dumplings with Apricot Glaze (Card #91)

Early in the day or the day before bake or buy Apple Dumplings
*4:30 pm Prepare Sauerkraut Casserole
5:00 Place Casserole in Preheated Oven
*5:05 Prepare Carrot and Celery Sticks. Chill.
5:30 Prepare Apricot Glaze. Keep Warm.
5:45 Prepare Instant Mashed Potatoes According to Directions on Package
5:55 Place Apple Dumplings in Slow Oven to Warm
6:00 Bon Appetit! Enjoy Your Dinner

After dinner serve warm Apple Dumplings topped with Apricot Glaze.

*May be prepared earlier and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

© 1972 Marjon Promotions Inc. All Rights Reserved

Lobster-Artichoke Casseroles

Leave a reply

4 (5- to 6-oz size) lobster tails, cooked
1 can (14 oz) artichoke hearts, drained
⅓ cup butter or margarine
1 green pepper, cut in strips
1 small onion, peeled and quartered
¼ cup unsifted all-purpose flour
1¾ teaspoons salt
12 teaspoon paprika
⅛ teaspoon pepper
2½ cups milk
1 egg, beaten
1 tablespoon bottled capers, drained
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice
⅓ cup sherry
2 cups hot seasoned mashed potatoes

  1. Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside.
  2. In hot butter in medium saucepan, sauté green pepper and onion until tender – about 5 minutes. Remove from heat. With slotted spoon, lift out vegetables; combine with lobster mixture.
  3. Into same butter in saucepan, stir flour, salt, paprika, and pepper until smooth. Gradually stir in milk.
  4. Bring to boiling, stirring; boil 1 minute.
  5. Stir some hot mixture into egg; pour back into saucepan. Cook over low heat, stirring – about 5 minutes.
  6. Add lobster mixture along with rest of ingredients, except mashed potatoes; mix well. Gently reheat.
  7. Spoon into 4 to 6 individual casseroles, or a shallow, 2-quart casserole.
  8. Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of each casserole.
  9. Run casseroles under broiler 2 to 3 minutes, or just until potatoes are nicely browned. Makes 4 to 6 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.