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  phone
1-740-779-9425
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Vegetable Bin
Vintage Recipe Books
My mom and me in 1972.
The recipes on this site are my family recipes, friend's parents recipes, recipes found
in old tin boxes purchased from yard sales, on line, and auctions.  All were copied
from  handwritten recipes.  The recipes come from the 1900's.  Most are from the
1930's to the 1970's or there abouts.

You are  now on the 3rd. page of Casserole Dishes.

Page 1 of Casserole Dishes.
Page 2 of Casserole Dishes.
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.
Hamburger Casserole from Mrs. Wilbur Poole
She was married to my mom's sister's son.  I think that is the relationship, but I am
not an expert in those matters, as my sister is.  I do remember them as sweet people.
The recipe is from the 60's.

1 1/2 lb. ground beef
1 medium onion
1 can cream of mushroom soup
1 c. diced celery
1 small can mushrooms
1 can cream of chicken soup
1 can Chow Mein noodles
Brown in skillet, together with beef, celery and onions then put in casserole dish.  combine
mushrooms and both cans of soup when the beef is browned and add t casserole mixing
together.    Top with Chow Mein noodles.  Bake in 350 degree oven for an hour or until
the noodles are brown.
Hamburger-Pea Casserole - from Mrs. Victor Harper - mid 1960's
1/2 lb. hamburger
1 small onion
1 can peas, drained
1 can cream of chicken soup
Fry together - hamburger and onion then pour off grease.  Put in baking
dish.  Add peas and cream of chicken soup. Bake at 350 degrees for 1/2
hour.
Hamburger Casserole from Mrs. Wilbur Poole
Hamburger Pea Casserole
My dad in his teens or
early twenties.  
Johnny Marzetti - Mrs. William Donnells of Chillicothe, Ohio
1 3/4 lb. ground beef
3/4 c. onion, diced
1/2 c. chopped green pepper
1 can mushrooms, if desired
1 lb. sharp cheese
2 cans tomato sauce
1 pkg. noodles
Brown ground beef, onions and green pepper in skillet.  Add mushrooms,
if desired, and tomato sauce.  Cook noodles.  Put a layer of noodles in
baking dish (greased).  Cover with sauce mixture and top with cheese.  
Bake in moderate oven, 350 degrees, for about 1/2 hour.
Pea and Potato Casserole
Baked Macaroni and Cheese by Mrs. Earl Gearhart
1/2 lb. macaroni
1/2 lb. grated cheese
1 Tbsp. butter
2 eggs
1 Tbsp. flour
salt and pepper to taste
Cook mac in salted water and drain.  Place in greased baking dish.  A layer of macaroni, dot with
butter, sprinkle with salt, pepper and flour - cover with cheese - I like Velveta, myself, but you can‘t
grate it, you have to cut it into thin slices.  Velveta makes it creamy, the other cheese makes thicker.  
Add beaten eggs and enough milk to nearly cover.  Bake 1 hour in medium hot oven.

Pea and Potato Casserole by Mrs. Lewis Eby, Sr. of Chillicothe, Ohio
2 lb. boiling potatoes
1 c. hot milk
1 No. 2 tin or 2 1/2 c. fresh cooked peas
1/4 tsp. salt
1 egg yolk
1/4 c. butter
23/4 tsp. salt
3 Tbsp. butter
1/3 c. flour
1/4 lb. sharp cheese, diced
1 Tbsp. milk
Wash and peel potatoes thinly.  Cook in boiling, salted water in covered pan.  Drain, save liquid.  
(Mash), add 1/4 cup butter, half the hot milk and 3/4 teaspoon salt and beat until smooth and fluffy.  
Drain peas and make a white sauce with 3 tablespoons butter, 1/3 cup flour, 1/4 teaspoon salt and
the rest of milk and liquid from peas and potatoes.  (1 1/2 cups liquid).  Stir in cheese and blend well.  
Add peas to sauce and heat.  Spread 2/3 of hot mashed potatoes over bottom and sides of casserole,
pour creamed peas in the center, put remainder of potatoes over top of peas in batter or drop in puffs
from tablespoon, not covering peas entirely.  Use pastry brush and put the egg yolk beaten with the 1
tablespoon milk all over the top of the potatoes.  Brown in hot oven, 400 degrees or so, serve
immediately.
Potato Dumplings
Sweet Potatoes Croquettes
Tuna, Noodle and Mushroom Soup Casserole
Tuna, Noodle, and Mushroom Soup Casserole

2 c. cooked noodles, drained
1 (7 oz.) can tuna fish
1 can condensed mushroom soup
1/2 tsp. Worcestershire sauce
Zesta cracker crumbs
Grease an oven dish and arrange a layer of noodles, a layer of tuna
fish and keep making layers until noodles are on top.  Pour this
mixture over the noodles and tuna - can of mushroom soup,
seasoned with your Worcestershire sauce.  Top casserole with
cracker crumbs.  Bake in hot oven at 450 degrees until top is
brown.  An excellent emergency dish!!!, writes Mrs. John F. Davis of
Chillicothe, Ohio
Scalloped Potatoes - Mrs. John Wilkey of Chillicothe, Ohio
6 potatoes
salt and pepper to taste
butter
1 Tbsp. flour
a smidge of garlic and/or grated onion and/or parmesan cheese
Place a layer of thin raw potatoes sliced, in greased casserole.  Sprinkle
with flour, salt and pepper - the garlic, grated onion and/or parmesan
cheese as you like.  Dot with butter.  Continue making 3 layers.  Pour in
milk to barely cover.  Bake at 350 degrees until tender, about an hour.

Potato Dumplings by Mrs. Everett Gearhart of Chillicothe, Ohio
3 medium size potatoes, mashed
1 tsp. salt
1 tsp. baking powder
2 eggs
enough flour to roll out
Mix mashed potatoes, salt, baking powder and eggs together.   Add
enough flour to roll out.  Cook 15 to 20 minutes in chicken or pork broth.
Sweet Potatoes Croquettes by Mrs. Clayton Porter of Chillicothe,
Ohio
5 medium size sweet potatoes
2 Tbsp. sugar
2 Tbsp. butter
1 tsp. lemon juice
6 marshmallows
2 egg whites, beaten
2 c. corn flakes, crushed
Cook potatoes, peel and mash.  Season with sugar, butter, and
lemon juice.  Make croquettes by shapig potatoes around
marshmallows.  Chill 1 hour.  Dip in egg whites and roll in corn flakes
and fry in deep fat until brown.  Drain on absorbent paper.
Scalloped Potatoes
Creamed Spinach
Mrs. C. H. Guy
2 packages (10 ounces each frozen chopped
spinach)
1/2 an envelope of dehydrated onion soup mix
1/2 pint sour cream
Defrost spinach, drain.  Blend dry onion soup mix
and sour cream into the spinach. Place in greased
casserole and bake at 350 degrees for half an
hour.
Great Granny's Baked Beans
You'll need 3 cups of beans (Mrs. Cydrus prefers the big Great Northern
beans, but  navy beans are all right), half a pound of salt pork, 5
tablespoons of brown sugar, 1 2/ teaspoons of salt and 3/4 teaspoons of dry
mustard.  Wash the beans and put on to boil until the skin pushes back
when you blow on them.  Drain off water.  Scald salt pork and dice it.  Put
beans in pot with alternate layers of diced pork, saving some of the pork for
over the top.  Mix the brown sugar, salt and mustard with water and pour
over the beans and pork.  Add enough water to cover the beans.  More
water may be needed during the baking.  Recommended baking is at 300
degrees for 5 to 6 hours, but if you boil these beans almost done to begin
with, you'll have excellent results with a 3 hour baking says Mrs. Cydrus.  
Also like to add 3 Tablespoons of molasses if we can afford it.