Tag Archives: party casseroles

Lobster-Artichoke Casseroles

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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.

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.