Casserole dishes and other recipes with home made, fresh baked, muffins, yeast breads, and
biscuits recipes from the 50's, 60's, and 70''s.  I collect handwritten recipes.  email
starlina@bright.net  
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Vegetable Bin
Vintage Recipe Books
My mom and me in 1972.
My family's vintage recipes from the middle of the last century.  Some
recipes are earlier, some were found in old tin recipe boxes, cottage craft
recipe books given to brides, and other handwritten sources.

You are  now on the 2nd page of Casserole Dishes.

Page 1 of Casserole Dishes.
Page 3 of Casserole Dishes.
Zucchini Casserole
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.
Creamy Spam Asparagus Casserole

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.
Seafood Casserole

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.
Sausage Casserole

Fry one pound sausage until not quite brown
Remove from fat

Saute 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
Rice Casserole

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.
Easy Green Bean Casserole

2 cans French Green Beans
1 cup mushroom soup
2 cups French Fried Onions
Cook in Casserole dish about 350
degrees until done.
Left Over Beef Casserole

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
Western Chicken Casserole

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!"
Parmesan Potato Casserole

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.
Macaroni and Ham Casserole

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.
Hominy Casserole
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.
Asparagus Casserole

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.
Read, "The Story of the Missing Cookie
Jar
" by PenVampyre.  A delightful little
Christmas story with mouthwatering
warm tasty recipes for the most
wonderful time of the year!  

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.

Memorial Day Recipes - "For me,
Memorial Day was the day when we went
out where relatives were buried in the
tiny, local cemeteries and thoroughly
cleaned up each gravesite, carrying away
branches that may have fallen in the
winter.................."

Grandma Irwin's Story of Courage and
Swit Tater Biskits Recipe.

Homemade Remedies Recipes - Recipes
our grandparents used from a poultice,
mustard plasters, gargles and paste.

Thanksgiving Past - Recipes and story
from a rural part of western New York in
the early 1950's.

College Foods and Other Mistakes.
Casserole party dishes.
Vintage Recipes from the 40's through the 70's
vintage 1962 cookbook
Vintage Recipe Book - 10.00 plus 5.50 shipping.

Sunset Cook Book of Favorite Recipes
1252 Tested Sunset Recipes
415 pages, including index
Book about an inch thick.

Copyright 1949, but this is the July 1961 printing
Book in good conditions.
These recipes appeared in the monthly issues of Sunset Magazine over a
period of twenty years.  The famous Sunset-tested recipes are today
enjoyed by the families in more than half a million Western homes.  These
recipes have been selected not only from the Magazine’s popular
Kitchen Cabinet recipes, but also from other food articles, including
Adventures in Food, Taste Tips, and seasonal features.  Hundreds of these
recipes have never before been published in book form.

Recipe Example:
Monday Night Casserole
2 cups diced cooked chicken or veal
1 cup diced, cooked celery
1 ½ cups cooked rice
2 tablespoons butter or margarine
2 tablespoons flour
1 ½ cups chicken broth (canned may be used, but prefer fresh)
Salt and pepper to taste
Buttered fine bread crumbs
Mix chicken, celery, and rice.  Melt butter and stir in flour; add broth and
cook, stirring constantly, until mixture is thickened and smooth.  Combine
sauce with chicken-rice mixture; season to taste.  Turn into a greased
casserole, top with buttered bread crumbs, and bake in a moderately hot
oven (375 degrees F.) for about 20 minutes, or until crumbs are nicely
browned.

Game Recipes
Roast Wild Goose, California
Deep-Fried Quail
Pheasant Viennese
Wild Duck, Hunter's Style
Grilled Breast of Wild Duck with Gravy
Venison, Rabbit Pie, Deerburgers, Barbecued Venison Steaks, Vanison
Oysters
Rabbit en Casserole
Beans and Meat Balls from Mrs. Everett Gearhart
Mrs. Gearhart is in her 80's now.  My best friend is married to her son.
This recipe is hers from the 1960's

1 lb. ground beef
2/3 c. soft bread crumbs
1/8 tsp. pepper
1 c. sliced onions
1/8 Tbsp. catsup
1/2 c. evaporated milk
1 tsp. salt
1 Tbsp. shortening
1 lb. can baked beans (2 cups, if homemade)
1/4 tsp. dry mustard

Mix ground beef, evaporated milk, bread crumbs, salt and pepper.  Wet hands and
shape into 16 balls.  Brown in skillet in 1 tablespoon shortening with onions.  Cover
and cook over low heat 10 minutes.  Add mixture of baked beans, 1/8 teaspoon
salt, catsup and dry mustard.  Cover and heat on top of stove.
Creamy Spam Asparagus Casserole