Category Archives: Casseroles

Pork and Noodle Casserole

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1 pound ground pork
1 small onion, chopped (1/4 cup)
1 16-ounce can stewed tomatoes
4 ounces medium noodles, cooked and drained
1 12-ounce can whole kernel corn, drained
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash freshly ground pepper
1 cup shredded cheddar cheese (4 ounces)

In 10-inch skillet cook meat and onion till meat is browned and onion is tender; drain off excess fat. Stir in undrained tomatoes, noodles, corn, tomato paste, salt, chili powder, garlic powder, and pepper. Turn mixture into an ungreased 1 1/2-quart casserole. Bake, covered in 350° oven for 40 minutes or till heated through. Sprinkle with shredded cheddar cheese. Bake, uncovered, 5 minutes more or till the cheese melts. Trim with parsley, if desired. Makes 6 servings.

CRANBERRY-PORK BAKE

Stir together one 8-ounce can whole cranberry sauce and 2 tablespoons light corn syrup; set aside. In mixing bowl beat together one 17-ounce can sweet potatoes, drained; 2 tablespoons melted butter or margarine, 1 tablespoon brown sugar; 1 teaspoon salt; and 1/4 teaspoon ground ginger with electric mixer till well blended. Stir in 2 cups coarsely chopped cooked pork.

Turn mixture into a 1-quart casserole. Bake, uncovered, in 350° oven for 35 minutes. Spread cranberry sauce mixture over top; return to oven for 5 to 10 minutes or till heated through. Makes 4 servings.

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

Beef Chowder & Cauliflower-Tuna Ahoy

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1 1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 10 3/4 ounce cans condensed cream of celery soup
2 16-ounce cans tomatoes, cut up
1 17-ounce can whole kernel corn
1/4 cup snipped parsley
1/2 teaspoon salt

Advance preparation: Cook beef, celery, onion, and green pepper till meat is browned; drain. Add condensed soup, undrained tomatoes and corn, the parsley and salt. Simmer, covered, 30 minutes. Cool quickly. Pour into freezer containers. Seal, label, and freeze.

Before serving: In saucepan heat soup, covered, about 30 minutes or till bubbly. Stir often. Add salt to taste. Makes 8 to 10 servings.

CAULIFLOWER-TUNA AHOY
(Pictured on Divider Card)

Advance preparation: In large covered saucepan cook 1 cup chopped onion in 2 tablespoons water. Stir in: two 11-ounce cans condensed cheddar cheese soup; one 6-ounce can sliced mushrooms, drained; 1/2 cup milk; 2 tablespoons snipped parsley; 1 teaspoon worcestershire sauce; dash cayenne; and dash pepper. Cook two 10-ounce packages frozen cauliflower; drain and coarsely chop. Drain two 6 1/2- or 7-ounce cans tuna; break into chunks. Fold cauliflower and tuna into cheese sauce mixture. Spoon into two 1 1/2 quart freezer-to-oven casseroles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 hour. Uncover; continue baking 15 to 20 minutes more or till heated through. If desired, top with buttered crumbs and sprinkle with paprika. (Bake unfrozen casserole in 350° oven for 15 to 20 minutes.) Makes 2 casseroles, 4 servings each.

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

Lima Bean Casserole

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1 cup dried lima beans
1 teaspoon salt
1/2 cup chopped onion
1/2 cup diced celery
2 tablespoons chopped green peppers
2 tablespoons chopped canned green chilies
2 cups stewed tomatoes
1/2 teaspoon chili powder

Cover beans with water; soak overnight. Drain, cover with fresh water and simmer until tender.

Heat oven to 250°. Add remaining ingredients, pour into a casserole and bake for 40 minutes.

Serves 4 to 5
Preparation time: 55 min.
Approximate calories per serving…160

SUGGESTED MENU

Cream of Mushroom Soup
Lima Bean Casserole
Waldorf Salad
Peppermint Pie

© 1973 Curtin Pulibcations, Inc. New York, N.Y. Printed in U.S.A.

Saucy Twist Pork Dish

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4 ounces uncooked corkscrew-shaped macaroni
1/2 cup finely chopped onion
1/3 cup chopped green pepper
1 tablespoon butter or margarine
1 can (12 ounces) pork luncheon meat, cut into cubes
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup catsup
1/3 cup shredded Cheddar cheese

Heat oven to 400 °. Cook macaroni as directed on package; drain. In large skillet, cook and stir onion and green pepper in butter until onion is tender. Stir in macaroni and remaining ingredients.

Pour into ungreased 1 1/2 quart casserole. Cover; bake 30 minutes. 4 to 5 servings.

Our home testers liked this for its “attractive appearance, nice consistency and delicious flavor.”

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Liver Fritada

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4 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
1 tablespoon chili powder
1 pound beef liver, cut into 1/4-inch strips
1 can (16 ounces) whole tomatoes
1 can (12 ounces) whole kernel corn with sweet peppers
1 teaspoon salt
Dash of pepper

Fry bacon in 12-inch skillet or Dutch oven until crisp; drain on paper towels. Crumble bacon and reserve. Drain fat from skillet, reserving 2 tablespoons. Return 2 tablespoons fat to skilled. Cook and stir onion in fat until tender, about 2 minutes.

Mix flour and chili powder. Coat liver with flour mixture; add to onion in skillet. Cook and stir until liver is light brown. Stir in tomatoes (with liquid), corn (with liquid), salt and pepper. Heat to boiling; reduce heat. Simmer uncovered until liver is tender, about 5 minutes. Sprinkle with reserved bacon. 4 SERVINGS.

KITCHEN AIDS
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
4 quarts (liquid) = 1 gallon
28.35 grams = 1 ounce
16 ounces = 1 pound

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

Californian Beef Olives

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Cooking time: 2 hours
Preparation time: 25 mins.
Cooking utensil: covered casserole
Oven temperature: 325-350°F
Oven position: center

For 4 people you need:
Stuffing:
3/4 cup cashew nuts or walnuts
1/4 cup butter
2 medium slices bread
1 chopped apple
1 chopped stalk celery
2/3 cup chopped uncooked prunes
1 tablespoon chopped onion
seasoning
juice of 1/2-1 lemon
1 egg

4 large slices beef round
1/4 cup shortening
1/2 lb. onions
1/2 lb. carrots
2/3 cup prunes
1/3 cup all-purpose flour
2 1/2 cups stock
salt and pepper

1. Fry nuts in hot butter until golden, take out of pan.

2. Remove crusts from bread, dice, add the apple, celery, prunes, and onion, fry until golden colored.

3. Season well, add lemon juice, bind with egg. Add nuts; blend well.

4. Beat steak out as thinly as possible.

5. Use as 4 large or 8 smaller pieces.

6. Put stuffing on meat, roll firmly, skewer or tie with cotton.

7. Fry for 2-3 minutes in hot fat, lift into casserole. Fry diced vegetables for few minutes, add to meat in casserole with the prunes.

8. Stir flour into any fat remaining in pan, cook for 2-3 minutes, gradually add liquid, stirring well.

9. Bring to boil, cook until a smooth sauce, season. Pour over meat, vegetables, and prunes, cover casserole and cook until tender.

TO SERVE: Remove skewers or cotton. Serve olives in casserole or on a hot serving dish topped with parsley.

TO VARY: Thinly sliced veal or lamb could be used.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Beef in Aspic

1 Reply

Cooking time: few mins. only
Preparation time: 15 mins.
Main utensils: quart casserole, spring form pan or mold

For 4-6 people you need:

1 1/2 tablespoons gelatin
2 1/2 cups water
1/2 teaspoon Worcestershire sauce
1/2 lb. cooked carrots, sliced
sprigs of parsley
8 slices cold roast beef
seasoning
1/2 teaspoon chopped thyme

Garnish:
sprigs parsley

1. Soak the gelatin in 1/4 cup of the water. Then dissolve it in remaining hot water.

2. Flavor the gelatin with Worcestershire sauce.

3. Spoon a 1/4-inch layer of gelatin in base of casserole. All to set.

4. Pour 3 tablespoons of remaining gelatin onto saucer.

5. Dip each carrot slice in this gelatin and arrange a border on base of casserole.

6. Dip a few parsley sprigs in gelatin and place in center of garnish. Allow to set.

7. Pour 3/4-inch layer of gelatin on garnish and allow to set.

8 Season sliced beef, add thyme.

9 Cut into small pieces and dip in the reserved gelatin.

10. Place some of the beef in casserole, allow to set, continue like this until all the gelatin etc. has been used.

TO SERVE: Allow to set, turn out and serve garnished with parsley and with a green salad.

TO STORE: In the refrigerator.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Hamburger Pie

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1 pound ground beef
Potato Buds instant puffs (enough for 8 servings)
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon instant minced onion
¼ cup catsup
1 cup milk
1/2 cup shredded sharp Cheddar cheese (2 ounces)

Heat oven to 350°. Mix meat, 1 1/3 cups of the instant puffs (dry), the egg, salt pepper, onion, catsup and milk. Spread in ungreased pie pan, 9×1 1/2 inches. Bake uncovered 35 to 40 minutes.

Prepare remaining instant puffs as directed on package for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese melts. 4 or 5 servings.

Storing, Freezing, and Thawing Uncooked Ground Beef
STORE, loosely covered, in coldest part of the refrigerator up to 24 hours (if you are planning to use the ground beef within 24 hours of purchasing).

FREEZE for longer storage. Wrap one-pound packs or individual patties in freezer wrap, separating patties with double layer of freezer wrap. Label with date. Store no longer than 4 months.

THAW wrapped 5 to 8 hours in refrigerator or cook patties frozen.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Plantation Ham Pie

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2 tablespoons butter or margarine
3 cups cubed cooked ham
1/2 cup chopped green pepper
1 medium onion, sliced
2 cans (10 1/2 ounces each) condensed cream of chicken soup
1 cup milk
Parsley Pinwheels (below)

Heat oven to 425°. Melt butter in large skillet. Cook and stir ham, green pepper and onion in butter until ham is golden and onion is tender. Stir in soup and milk. Heat just to boiling, stirring frequently. Pour into ungreased baking dish, 8x8x2 inches;place in oven. Prepare Parsley Pinwheels; arrange on hot ham mixture Bake uncovered 20 to 25 minutes. 6 to 9 servings.

Parsley Pinwheels
2 cups Bisquick baking mix
1/2 cup cold water
1/2 cup snipped parsley

Stir baking mix and water to a soft dough. Shape dough into a ball; knead lightly 5 times on floured cloth-covered board. Roll into rectangle, 12×7 inches. Sprinkle parsley over dough. Roll up tightly, beginning at long side. Cut into 9 equal slices.

The trick to non-soggy biscuits on meat pies is the filling! Be sure it’s hot when you top it with biscuits, keeping it in the oven – as in this recipe- while you stir up the biscuits.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Mexicali Chicken

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2 1/2- to 3-pound broiler-fryer chicken, cut up
2 tablespoons salad oil
1 bottle (7 ounces) spicy sauce for tacos*
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon instant minced garlic
1/4 cup instant minced onion
2 cups shredded Cheddar cheese (about 8 ounces)

Wash chicken and pat dry. Heat oil in large skillet. Cook chicken in oil over medium heat about 15 minutes or until brown. Drain off fat.

Mix sauce for tacos, water, salt, oregano, instant garlic and instant onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender.

Place chicken in ungreased baking pan, 9x9x2 inches, or in ovenproof serving dish. Cool. Sprinkle with cheese; cover and refrigerate about 8 hours.

Heat oven to 400°. Bake uncovered 40 minutes, removing cover last 20 minutes. 4 or 5 servings.
*If spicy sauce for tacos is not available, omit water and mix 1 can (8 ounces) tomato sauce, 1 teaspoon chili powder, 5 drops red pepper sauce and 2 tablespoons vinegar or lemon juice.

Marinating overnight allows the flavors to permeate. A convenient do-ahead.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.