Category Archives: Casseroles

Jumbo Cornburger

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2 beaten eggs
1 8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
Dash pepper
1 1/2 pounds ground beef
1 beaten egg
1 12-ounce can whole kernel corn
1/2 cup medium-coarse cracker crumbs
1/4 cup diced green pepper
1/4 cup chopped onion
2 tablespoons chopped pimiento
1/2 teaspoon salt
1/4 teaspoon rubbed sage
1 medium tomato, peeled and cut into wedges
1/2 cup shredded American cheese (2 ounces)

Combine the 2 eggs, tomato sauce, Worcestershire, 3/4 teaspoon salt, and pepper. Add beef; mix well. Spread half the meat mixture in an 8x 1 1/2 inch round baking dish or a 8x8x2 inch baking dish. Combine the 1 egg, corn, cracker crumbs, green pepper, onion, pimiento, 1/2 teaspoon salt, and sage. Spoon over meat. Cover with remaining meat mixture. Bake in 375° oven for 1 hour. The last 5 minutes, arrange tomato on top and sprinkle with cheese. Makes 6 servings.

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

Frank Fiesta

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8 to 10 frankfurters, cut diagonally into 1/2-inch slices
1 medium onion, chopped (about 1/2 cup)
1 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
1 can (8 ounces) whole kernel corn
1 can (8 ounces) kidney beans
5 ounces uncooked spiral macaroni or wide noodles
1/2 cup water
1 1/2 to 2 teaspoons chili powder
1 teaspoon salt
1/2 medium green pepper, cut into strips

Cook and stir franfurter slices and onion in oil in 12-inch skillet or Dutch oven until frankfurteres are light brown and onion is tender. Stir in remaining ingredients except green pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until macaroni is tender, 20 to 25 minutes.

Add green pepper. Cover and simmer until green pepper is crisp-tender, about 5 minutes. 4 to 6 servings.

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

Macaroni Supper Casserole

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1 can (14 3/4 oz) macaroni and cheese
1 pkg (4 oz) shredded cheddar cheese
1 tablespoon bottled steak sauce
2 tablespoons butter or margarine
1 medium onion, sliced
6 frankfurters
1 pkg (10 oz) frozen cauliflower, partially thawed
1/2 teaspoon salt
1/4 teaspoon pepper

1. Preheat oven to 400F.

2. In medium bowl, combine macaroni and cheese, 3/4 cup shredded cheese, and steak sauce; mix well. Turn into center of 8-by-8-by-2-inch baking dish.

3. In hopt butter in medium skillet, saute onion and frankfurters until onion is tender – about 5 minutes. Arrange frankfurters over macaroni.

4. Place cauliflower and onion around macaroni. Sprinkle cauliflower with salt, pepper, and remaining cheese.

5. Bake, uncovered, 15 minutes, or until cheese is melted and casserole is hot.

Makes 4 servings.

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

John Wayne’s Cheese Casserole

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2 cans (4-oz size) green chiles, drained
1 lb Monterey Jack cheese, coarsely grated
1 lb Cheddar cheese, coarely grated
4 egg whites
4 egg yolks
2/3 cup canned evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, sliced

1. Preheat oven to 325F. Remove seeds from chiles, and dice.

2. in large bowl, combine grated cheese and green chiles. Turn into well-buttered, shallow, 2 quart casserole (12-by-8-by-2 inches).

3. In large bowl, with electric mixer, beat egg whites just until stiff peaks form when beater is slowly raised.

4. In small bowl, with electric mixer, combine egg yolks, milk, flour, salt, and pepper; mix until well blended.

5. Using rubber scraper, gently fold beaten whites into egg yolk mixture.

6. Pour egg mixture over cheese mixture in casserole; with fork, “ooze” it through the cheese.

7. Bake 30 minutes. Remove from oven and arrange sliced tomatoes, overlapping, around edge of casserole. Bake 30 minutes longer, or until silver knife inserted in center comes out clean. Garnish with sprinkling of chopped green chiles, if desired.

Makes 8 servings.

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

Tuna-Tomato Polenta

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3/4 cup cornmeal
1/4 cup cold water
1/2 teaspoon salt
1/4 teaspoon garlic salt
1 1/2 cups boiling water
1 can (15 ounces) tomato sauce
2 cans (6 1/2 ounces each) tuna, drained and flaked
1 medium stalk celery, chopped (about 1/2 cup)
1/4 teaspoon dried basil leaves
3/4 cup grated Parmesan cheese
Sliced ripe olives

Mix cornmeal, cold water, salt and garlic salt thoroughly in 1 quart saucepan. Stir in boiling water. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 2 minutes. Reduce heat; cover and simmer 10 minutes. Spread cornmeal in ungreased baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches. Refrigerate until firm, about 8 hours.

Heat oven to 350°. Mix tomato sauce, tuna, celery and basil. Spread 2/3 of the tuna mixture in ungreased baking dish, 12 x 8 x 1 3/4 or 13 1/3 x 8 3/4 x 1 3/4 inches. Cut cornmeal into 10 parts; place on tuna mixture in dish. Top cornmeal with remaining tuna mixture; sprinkle with cheese. Bake uncovered 25 minutes. Garnish with olives. 10 servings.

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

Tuna With Rice

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Curried Tuna Casserole

2 tablespoons butter or margarine
1 1/2 teaspoons curry powder
1 can (10 1/2 ounces) condensed cream of mushroom soup
3/4 cup milk
2 1/2 cups cooked rice
2 cans (6 1/2 ounces each) tuna, drained
1 can (8 ounces) whole onions, drained and halved

Heat oven to 350°. In large skillet, brown butter and curry powder. Mix in remaining ingredients; pour into ungreased 2 quart casserole. Bake uncovered 30 minutes. Top with Curry Condiments: sieved hard-cooked egg yolks, chopped peanuts, currants, crab apple jelly, sliced green onions, crumbled crisply fried bacon. 6 servings.

Tuna Pilaf

1 small onion, thinly sliced
1 tablespoon salad oil
1 package (10 ounces) frozen mixed vegetables
1/2 cup water
3 cups cooked rice (without salt)
2 cans (6 1/2 ounces each) tuna drained
1 cup thinly sliced celery
1/4 cup soy sauce

In large skillet, cook and stir onion in oil until tender. Add frozen vegetables and water; heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes or until vegetables are tender. Stir in remaining ingredients; heat through. 6 to 8 servings.

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

Egg, Cheese & Olive Casserole

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8 slices white bread, crusts removed
1/2 pound Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
6 eggs
1 teaspoon dry mustard
4 cups milk
2/3 cup rip olives, drained and sliced
6 green stuffed olives

Butter a 8×13-inch baking pan. Alternate layers of bread, cheese and ripe olives. Beat eggs and combine with dry mustard and milk. Pour over bread-cheese layers.

Refrigerate for at least 1 hour, or overnight.

Bake in a 350° oven for 1 hour. Garnish with green stuffed olives and serve.

Serves 6 to 8
Preparation time 1 HR., 20 Min.
Approximate calories per serving…. 450

Suggested Menu
Egg, Cheese and Olive Casserole
Buttered Peas and Carrots
Endive Salad
Lemon Ice and Cornflake Cookies

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Gettysburg Veal Casserole

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1/2 cup butter or margarine
4 lb boneless veal, cut in 1-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (10 1/2-oz size) condensed cream-of-mushroom soup, undiluted
3 cups sliced onion
1/4 teaspoon seasoned salt
1/8 teaspoon Tabasco
1/4 cup sherry
1 cup dairy sour cream
1/8 teaspoon cracked black pepper
Hot cooked rice

1. Heat 1/4 cup butter in large skille. Add veal, half at a time, and brown well on all sides. Remove as browned to large, deep roasting pan with tight-fitting cover.

2. Sprinkle veal with salt and 1/8 teaspoon pepper. Spoon mushroom soup over top.

3. Preheat oven to 375F.

4. Heat remaining butter in same skillet. Add onion; sauté until golden. Place on meat mixture in roasting pan.

5. Add 1/4 cup water, seasoned salt, and Tabasco to skillet; bring to boiling, stirring to dissolve browned bits in pan. Pour over onion.

6. Bake, covered, 1 hour and 20 minutes.

7. Remove cover. Add sherry and sour cream; sprinkle with cracked pepper; stir gently just until blended. Bake, uncovered, 10 minutes longer. Serve over rice.

Makes 12 servings.

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

Ribbon Meat Loaf

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3 slices soft bread, torn into small pieces
1 cup milk
1 pound ground beef or veal
1/2 pound ground lean pork
1 egg yolk
1/4 cup minced onion
1 1/4 teaspoons salt
1/4 teaspoon each pepper, dry mustard, sage, celery salt, and garlic salt
1 tablespoon Worcestershire sauce
Cheese Filling (below)

Heat oven to 350°. Stir together bread and milk; mix in remaining ingredients thoroughly. Pat one half of meat mixture in greased loaf pan, 9x5x3 inches. Cover with Cheese Filling. Top with remaining meat mixture. Bake 1 hour 30 minutes. 6 to 8 servings.

Cheese Filling

1 egg white, slightly beaten
1 tablespoon water
2 slices soft bread, torn into pieces
4 ounces crumbled blue cheese or shredded Cheddar cheese

Combine egg white and water; toss lightly with bread crumbs and cheese.

Beautifully mellow in flavor with your choice of blue or Cheddar cheese. Bake in a well-greased pan so none of the goodness sticks!

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

Lasagna Roma

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1 pound ground beef
1/2 pound pork sausage
1 clove garlic
3/4 cup chopped onions
15 ounce can tomato sauce
1 pound can tomatoes
2 tablespoons chopped parsley
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon each – marjoram, thyme, oregano, basil
1 1/2 cups cubed Mozzarella cheese
1 1/2 pounds Ricotta cheese
1 cup grated Parmesan cheese
8-ounce package lasagna noodles, cooked

Brown ground beef, pork sausage, garlic and onion in a large saucepan. Drain off all fat. Add tomato sauce, tomatoes, parsley, sugar, salt and spices. Simmer uncovered 1 hour or until sauce is the consistency of spaghetti sauce. Heat oven to 350°. Pour 1/2 cup sauce into baking pan and alternate with layers of noodles, grated cheese, mozzarella, spoonfuls of ricotta cheese, tomato sauce until all ingredients are used. Top layer should be sauce and grated cheese. Bake for 1 hour.

Serves 8 to 10
Preparation time: 2 Hr., 25 Min.
Approximate calories per serving: 500

Suggested Menu

Tossed Green Salad
Lasagna
Buttered Italian Green Beans
Cantaloupe â la Mode

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