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The casserole dish was every mom's favorite recipe from coast to coast back in the 1950's thru the 1970's.
We were always going to some sort of family affair or a friends home.
The casserole recipe was all important for bringing just the right dish to the gathering. Perfect for that one dish meal at home too.
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Casserole recipes are easy to make, tasty, and nutritious too!
The selections are endless. You can start with sea food casseroles, like tuna, with or without noodles, go for chicken, hamburger, vegetables, or potato casserole.
These tasty dishes are a breeze to create from scratch too. They run the gamut from breakfast to brunch to supper. Kings and Queens have eaten these hot kitchen delights.
I have always love these dishes and I know you will too.
Enjoy
Each recipe is taken from an old handwritten recipe file box. The mom's who wrote and kept these recipes were from the 50's, 60's, or 70's, I have added their names when I can find them. I add recipes when I find them.
By the way, many of these recipes pre-date Hamburger Helpers Recipes for Tuna Noodle Casserole Helper. They require a little effort.
Sauté together 2 lbs. ground beef and 2 chopped onions until brown.
Add 1 can tomato paste, 1 can mushroom soup, One #2 can whole kernel corn, 1 1/2 tsp. salt, pepper to taste, 1/2 lb. sliced cheese (melting variety), 2 bay leaves, and 1/2 to 3/4 pounds of shell macaroni which has been cooked in salted water and drained.
Mix well.
Bake in casserole for 2 hours in 300 oven
Read "Santa and the Magic Key", plus recipes for your holidays. A story by PenVampyre
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Lil Abner's Kickapoojoyjuice.
2 cups mashed sweet potatoes
1/2 cup crushed pineapple
3 tbsp brown sugar
3 tbsp melted butter
1/4 cup chopped nuts
1/2 cup cracker crumbs
6 slices boiled ham
3/4 cups pineapple juice
Fill slices of ham with mixture and roll up. Place in casserole, pour pineapple juice over all. Bake 350 for 20 minutes.
A handwritten recipe found in a box.
1 Package Noodles (5 oz)
1 small can tuna
1 cup pimento cheese
1 small can mushrooms
3 hard cooked eggs
1 1/2 cup milk
2 tbs. butter 3 tbs. flour
salt and pepper
4 tbs. chopped green pepper
Cook noodles until tender. Make white sauce by melting butter, adding flour and stirring to smooth paste. Add milk and blend. Cut cheese in pieces, add to white sauce, season to taste. Cut mushrooms in pieces and combine all ingredients. Bake in casserole 30 minutes in moderate oven.
1 package bow tie or butter fly shaped noodles, cooked and warm
Meat sauce
2 packaged frozen chopped spinach
thawed and very well drained
2 cups commercial sour cream
1 cup grated or shredded Parmesan or Romano cheese
Combine noodles with meat sauce and let cool. Spread half this mixture over the bottom of a shallow (2 1/2 to 3 quart) casserole. Scatter half the spinach over the noodles and dot evenly with half sour cream, then spread - gently - to make an even layer. Sprinkle with 1/2 cheese.
Repeat layers and top with remaining cheese.
Keep covered and cold until ready to bake.
Bake uncovered 375 degrees for 40 minutes.
1 pound of ground beef
1/2 cup coarsely chopped onion
1 package of Hamburger Helper mix for chili tomato
2 cups hot water
1/2 cup dairy sour cream
1 cup or 4 ounces mushroom stems and pieces - drained
2 medium zucchini, thinly sliced. Grated Parmesan cheese
Heat oven to 375 degrees. Cook and stir hamburger and onion in skillet until beef is brown, drain. Mix beef mixture, macaroni, sauce mix, water, sour cream, and mushrooms in a 2 quart casserole dish. Arrange zucchini slices on top. cover and bake until hot and bubbly, about 35 minutes. Sprinkle with cheese. Bake uncovered for five minutes longer. Makes 5 servings.
1 pound ground beef
1/4 cup of chopped green peppers
15 ounce can or 1 2/3 cups Kidney beans - undrained
1.25 ounce package chili seasoning mix
10 ounce can Hungry Jack Big Flaky Biscuits
Ten 1/2 inch cubes of one ounce Cracker Barrel sharp natural cheddar cheese
1 Tablespoon margarine - melted
1/2 cup crushed corn chips
Heat oven to 375 degrees. In a 10" oven proof fry pan, brown ground beef and green peppers. Drain. Stir in beans ad seasoning mix. Heat until hot and bubbling. Separate dough into ten biscuits. Place cheese cubes in center of each biscuit. Fold dough over cheese covering completely. Seal well. Roll tops and sides of biscuits in margarine. Coat with corn ships. Arrange biscuits on hot meat mixture. Bake at 375 degrees for 18 to 22 minutes or until golden brown. Makes 5 to 6 servings. Transfer to a 12 x 8 baking dish or 2 quart casserole dish.
(I don't know why you would need to do this, but she had it written on the recipe, so the words were typed here. I understand it is a casserole dish, but this recipe is created in a skillet, then transfered.)
Ellen Burrows
Taken from the Georgia Journal
1 five pound hen or 2 large chicken breast
1 1/2 cup mayonnaise
1 cup chicken broth (whish grease off)
4 hard cooked eggs - grated
4 cups chopped fine celery
4 Tablespoons minced onions
1 1/2 cup cracker crumbs
1 cup toasted slivered almonds
Combine above, toss lightly.
Place in casserole. Cover with crushed potato chips. Cook at least 45 minutes in 350 degree oven. Serves 7 or 8
from Maria Miller
2 - Ten ounce packages chopped broccoli
2 cups minute rice, uncooked
1 package or 2 cups of shredded sharp cheddar cheese
2 cans cream of mushroom soup
2 cans water
1/4 cups diced onion
1 stick margarine, melted
Butter large casserole dish (2 1/2 to 3 quarts). Mix together all ingredients, stirring in margarine last. Bake for 1 hour at 350 degrees.
2 Tablespoons butter
1 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 tall can of milk
4 cups diced potatoes
1/2 pound frankfurters, sliced in thin rings
3 tablespoons buttered bread crumbs
Melt butter, blend in flour, salt and pepper. Stir in milk, stirring constantly in sauce - thickens and boils for 1 minute. Add potatoes and franks, heat to boiling. Transfer to baking dish. Sprinkle with crumbs. Broil quickly to brown.
from Janice Clarke
3 cups soft bread crumbs
1 tsp. dried oregano
1/4 cup melted butter
4 cups thinly sliced zucchini
3 cups sliced Roma tomatoes
1 med. onion finely diced
1/2 cup finely diced green pepper
1 tsp. salt
1/2 tsp black pepper
2 cups grated sharp cheddar cheese
Combine bread crumbs, oregano and butter. In 1 1/2 quart casserole
layer half of the vegetables and sprinkle with salt and pepper. Layer half of the cheese and bread crumbs. Repeat layers ending with bread crumbs. Cover and bake at 350 degrees for 1 hours. Remove cover and bake until crumbs are browned - 15 to 20 minutes.
1 hen stewed: Skin and cut into pieces. Grind skin and add to dressing. Alternate layers of chicken and dressing until all is used. Cover with the following white sauce.
1 cup fat skimmed from broth
1 cup flour
2 cups milk
Bake and serve.
1 can tuna 7 or 8 ounces
1 can crabmeat 7 or 8 oz.
1 can shrimp 7 or 8 oz.
1 chopped green pepper
1 chopped medium onion
1 can cream of mushroom or celery soup
1 T. lemon juice
1 cup mayonnaise
1 beaten egg
1 cup cooked rice
1 cup buttered bread crumbs
Mix together soup, lemon juice, mayonnaise and egg. Toss with all other ingredients except bread crumbs. Cover and bake at 350 degrees for 45 minutes. Top with crumbs and bake uncovered until browned.
Fry one pound sausage until not quite brown
Remove from fat
Sauté in sausage grease:
2 cups chopped celery
1 large onion, chopped
1 large pepper, chopped
Remove from fat.
Bring to boil:
3 1/2 cups water
2 packages dry Lipton's Chicken Noodle Soup'
1 cup rice
Cook until rice is done.
While boiling, mix in all other ingredients.
Add:
1 jar pimento, chipped
2 cans water chestnuts, chipped up
Put in casserole and bake 40 minutes.
Serves 8 to 10
1 (7 ounce) package elbow macaroni
2 cups frozen asparagus
1 (12 ounce) can Spam
1/2 cup chopped red bell pepper
1 cup skim milk
1/4 tsp black pepper
1 cup (4 oz.) shredded cheddar cheese
3/4 cup soft bread crumbs
2 tsp. margarine, melted
1 can cream of mushroom soup
Heat oven to 350 degrees. Spray 2 quart casserole with non stick cooking spray. Cook macaroni according to package directions. Drain casserole. Combine macaroni asparagus, Spam and bell pepper. Add soup and milk. Add black pepper and cheese. Stir until combined. Combine bread crumbs and margarine. Sprinkle on to of casserole. Bake 40 minutes or until thoroughly heated.
Eileen Manchester wrote, "This is a 1950's recipe", at the bottom of her recipe.
2 green onions -sliced
2 Tablespoons butter
14/ teaspoons salt and dash of pepper
1/4 teaspoon ginger
1 Tablespoons of soy sauce
1 can of cream of mushroom soup
2 cups of diced cooked beef
3 ounces can chow mein noodles
Sauté onions in butter.
Add salt, pepper, ginger, soy sauce, tomatoes cut in eights, soup, meat and all but 1/2 cup noodles.
Turn into 2 quart casserole and sprinkle with noodles.
375 degrees for 20 to 25 minutes. Serves 6
1/4 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon butter melted
2 cups diced ham
1/8 teaspoon pepper
1 teaspoon salt
1 package macaroni cooked and rinsed - rinse twice
1/2 cup milk
1 tablespoon chopped pimento
1/2 cup celery
1 tablespoon parsley
1 1/2 cup cream of mushroom soup
1/2 cup grated cheese - sharp cheese
Simmer green pepper, onion, and celery in butter for 5 minutes. Add ham and brown lightly. Combine all ingredients, except cheese. Pour into greased 1 quart casserole. Sprinkle with cheese. Bake at 350 degrees for 45 minutes. Makes 6 servings.
1 fryer cup up - dip in flour and brown, then remove from pan.
To the drippings add:
one can consume
one can celery soup
one cups uncooked rice
Place above in casserole with chicken on top and bake at 350 for 45 minutes. Turn off oven and leave in another 30 minutes.
Can use additional seasonings and mushrooms, onion, tomatoes.
She typed this on the recipe card "I cooked it Mother's Day. A darling neighbor below us (Gena Vogel) passed this one on to me. Try making potatoe salad this way: potatoes, onion, celery, green tops from onions, 1 tablespoon dry mustard, one tablespoon carraway see, then drown in sour cream YUMMIE!
We had this last night. No eggs on this one!"
1 large can green cut asparagus
1 cup grated - sharp cheese
1 can mushroom soup
1/2 cup blanched almonds - chopped
1 large can small green peas
2 tablespoons melted butter.
Arrange asparagus in bottom of casserole. Add almonds, peas, soup, and cheese. Pour melted butter over top. Cover with buttered crumbs and bake at 350 degrees about 25 minutes.
Hamburger Casserole
Cook:
1 medium onion
1 pound hamburger
salt and pepper
Add:
1 can or 2 cups green beans
1 can tomato soup
Potato on top - float -Use instant potatoes
Add one egg
Put on top
Bake 350 until brown.
Beef and Rice Casserole
Brown 1 lb ground beef in skillet leaving it in large chunks.
Add 1 onion - sliced.
Cook on medium heat until tender
Add
1 1/2 cup water.
1 mushrooms soup condensed
1 can whole kernel corn
1 tsp salt
1 tsp chilli powder
Bring to boil
Stir in 1 1/2 cup Minute Rice
Add 1 med tomato cut in pieces.
1 Green Pepper cut in strips or circles.
Cover and simmer 5 minutes.
The name Ruth Creighton was written on the yellow paper.
Combine - 1 3/4 cups water, 3 Tablespoons butter, 3/4 teaspoon salt in medium sauce pan. Bring to a boil. Add 3/4 cup milk.
Gently stir in 2 cups mashed potato flakes and 1/4 cup grated parmesan cheese, stirring until fluffy. Spoon into a l1 quart casserole. Combine 1/4 cup more potato flakes; 1 Tablespoon each, melted butter and grated parmesan cheese and 1/2 teaspoon paprika. Sprinkle over potatoes in casserole. Bake at 350 for 15 to 20 minutes or until golden brown.
Recipe belonged to Ruby Bemis. "She brought this recipe to our meeting of the Indiana Club", was written on the recipe.
Serves 8 to 10 people
1 large can hominy, drained
1 can tamales
1 can cream of mushroom soup, undiluted
1 cup mild or sharp shredded cheese
Drain hominy, add tamales, unwrapped and cut up in small pieces. Add undiluted cream of mushroom soup and a full cup of cheese. Gently mix and put in casserole or oblong pan. Bake in moderate oven at 325 to 350 degrees till bubbly, approximately 30 to 35 minutes. Chopped celery and carrots may be added.
Tuna Jackstraw Casserole
February 8th, 1966
Sandy was the owner of the recipe and she gave it to my grandmother.
Oven 375 degrees.
2 cups shoestring potatoes (save 1/2 cup for topping)
1 can mushroom soup
1 can tuna - drained
1/2 cup evaporated milk
1 can mushrooms - drained
1 cup shredded cheddar cheese ( reserve 1/2 cup for the top)
Stir the whole mess together and throw potatoes and remaining cheese on top. Bake for 20 minutes.
3/4 stick butter
1 onion diced
1 green pepper, diced
1 large clove garlic pressed
1 cup raw rice
1 4 ounce can mushrooms - diced, plus liquid
2 Tablespoons soy sauce
1 teaspoon oregano
Salt to taste
Brown all ingredients and simmer in open skillet for 20 minutes. Stirring often. Place in greased casserole and add 1 can consume, plus 3/4 cups water. Bake in 400 degrees oven for 1 hour.
2 cans French Green Beans
1 cup mushroom soup
2 cups French Fried Onions
Cook in Casserole dish about 350 degrees until done.