Broccoli Casserole
A vintage handwritten recipe card for a Broccoli Casserole. Make this Broccoli Casserole with frozen broccoli, cream of mushroom soup, cocktail onions, grated cheese, salt, and pepper. Top this casserole with cracker crumbs, potato chips, or crumbled cheese crackers. A vintage handwritten recipe card for Broccoli Casserole. This Broccoli Casserole is made with broccoli, cream […]
Asparagus Casserole
This handwritten vintage recipe for a classic Asparagus Casserole comes from the Shreveport Collection and is attributed to Clifford Lee. This traditional recipe is made with soft buttered bread crumbs, butter, evaporated milk, hard-cooked eggs, grated cheese, cream of mushroom soup, pimiento, salt, pepper, and asparagus. This classic recipe will soon be a family favorite. […]
Spaghetti Giovanni
Sicilian Supper
Mexican Fiesta Casserole
Ingredients 1 pound ground beef Salt and Pepper 1 cup shredded cheddar cheese (4 ounces) 1 cup dairy sour cream 2/3 cup mayonnaise or salad dressing 2 tablespoons finely chopped onion 2 cups biscuit baking mix 1/2 cup water 2 to 3 medium tomatoes, thinly sliced 3/4 cup chopped green pepper Paprika (optional) Method Heat […]
Squash Casserole – M. F. Barnes
Ingredients 2 cups partially cooked yellow squash 1 medium onion, chopped and partially cooked 1/2 package Pepperidge Farm Herb Stuffing 1 cup mushroom soup 1 medium carrot, grated 1 cup milk Salt and Pepper Method Mix all together and bake at 375-degrees, uncovered for 20 to 30 minutes. Recipe from M. F. Barnes
Tampolini
Ingredients 1/2 pound Owens sausage 1 pound ground beef 1 1/2 package noodles (1 10-ounce package or 2 5-ounce packages) 1 small can of whole corn, drained 2 small cans peeled tomatoes 1 large jar pimento (4-ounces) 1 medium can stuffed olives 1 green pepper, chopped 1 pound grated American cheese 1 can mushrooms Salt […]
Chicken Tetrazzini
Ingredients 1/4 cup oleo 1/4 pound mushrooms (4-ounce can) 1/4 cup flour 1/2 teaspoon pepper 1.5 cup milk 1/2 cup stock or bouillon 2 cups cooked chicken 1/2 (8-ounce) package thin cooked spaghetti Grated Parmesan cheese Lemon juice Worchestershire sauce Red pepper Method Melt oleo, saute mushrooms for 3 minutes over low heat, stir in […]
Red Potato Casserole
Ingredients Use Red or White potatoes 4 – 6 potatoes 2 cups sour cream 1 stick oleo 1 bunch green onions 1.5 cups grated cheddar cheese 1 teaspoon salt 1 teaspoon pepper Method Boil potatoes unpeeled; cool and grate; add sour cream, onions, etc.; mix well; cover, and refrigerate. Bake at 350-degrees for 45 minutes.
Spinach Parmesan
Ingredients 2 packages (10-ounces) frozen chopped spinach 1 tablespoon oleo 1/2 cup chopped onion 1 8-ounce carton commercial sour cream 1/2 cup Parmesan cheese 2 tablespoons lemon juice 1/4 teaspoon garlic salt 1/2 cup soft bread crumbs Method Cook spinach according to package directions; drain well and set aside. Melt oleo in a large saucepan. […]
Jo Durkee’s Casserole
Ingredients 1 pound ground beef, browned 1 can mushroom soup, undiluted Durkee’s French Fried Onions Grated cheese Tater Tots, frozen Method Layer ingredients and bake uncovered at 325-degrees for about 45 minutes to one hour.
Green Bean Casserole
Ingredients 2 cans French-style green beans 2 cans cream of mushroom soup 1 can of French fried onions Method Mix beans and undiluted soup together in a casserole and top with the onions, and bake at 350-degrees until brown, about 30 minutes. Mrs. Fred Hagedorn, 1605 Arizona Ave, N.E.