Country Casserole

Country Casserole

One of my favorite sites is Southern Plate. She has such delicious recipes and I love to read about her family during the depression days.  This is one of her recipes.  Please go here to find more.

Country Casserole

2 cups small shell pasta, cooked and drained

3 cups frozen mixed vegetables, cooked and drained

2 cups shredded cheddar, divided

One can French fried onions, divided

2 cups shredded cooked chicken (can use canned chicken)

1 can cream of chicken soup

¼ cup milk

1 tsp pepper

1 tsp garlic powder

½ tsp salt

Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9×13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.

Freezing options: Instead of freezing this in your casserole dish, simply spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer. On the day you want it, take it out the night before and refrigerate or place in fridge that morning.

If you forget to do all of this, no sweat! Just microwave the bag until it thaws just a bit, pour into your casserole, and bake!

To bake a casserole that is still frozen, simply place in the oven while the oven preheats. This allows the casserole to thaw quickly and then bake to perfection!

Cranberry-Walnut Sweet Potatoes

I have made this recipe for Cranberry Walnut  Sweet Potatoes and they are really good. What a good
side dish for Thanksgiving or Christmas I added a small amount of orange juice. Thanks and have a wonderful day.
Cranberry-Walnut Sweet Potatoes
From Light & Tasty

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INGREDIENTS

4 large sweet potatoes

1/4 cup finely chopped onion

1 tablespoon butter

1 cup fresh or frozen cranberries

1/3 cup maple syrup

1/4 cup water

1/4 cup cranberry juice

1/4 teaspoon salt, divided

1/2 cup chopped walnuts, toasted

1 teaspoon Dijon mustard

1/4 teaspoon pepper

2 tablespoons minced chives
DIRECTIONS

Scrub and pierce sweet potatoes. Bake at 400° for 1 hour or until tender.

In a small saucepan, saute onion in butter until tender. Add the cranberries, syrup, water, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.

Cut potatoes in half lengthwise; sprinkle with pepper and remaining salt. Top each with 2 tablespoons cranberry mixture; sprinkle with chives. Yield: 8 servings.

BRUNCH CASSEROLE

1-1/2 pounds Ground beef
1 each Onion;large, finely chopped
2 tablespoons Olive oil or butter
2 each Garlic;cloves, minced
1 can Mushrooms;sliced;drained, 4oz
2 teaspoons Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Oregano, leaf
1/2 package Spinach;chopped, frozen*
3 tablespoons Flour
6 each Eggs, beaten
1/4 cup Milk, scalded
1/2 cup Cheddar cheese;sharp, grated

*thawed;drained In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2 quarts)

Easy Casserole

1 Pound Lean ground beef
2 Medium Potatoes, peeled and diced
2 Tablespoon Onion, chopped
4 Ounce Can sliced mushrooms,drained
10 1/2 Ounce Can cream of mushroom soup
Salt and pepper, to taste
3 Ounce Can french fried onion rings

Place all ingredients except onion rings in a 3 quart casserole. Mix well. Cover. Microwave at high until potatoes are tender. 16 to 18 minutes. stirring twice during cooking time. Sprinkle onion rings on top. Microwave, uncovered at high 1 1/2 to 2 minutes.

POTATO CASSEROLE

1 10 oz pkg. simple potatoes
1 can cream of chicken soup
8 oz sour cream
1 pkg Lipton Golden Onion Mix
8 oz sharp cheddar cheese

Mix potatoes,dry soup mix, add sour cream, chicken soup and cheese,
spread in greased 9x13 casserole dish and bake 40 mins at 350®

Corned Beef Hash

Corned Beef Hash


Ingredients

* 2-3 Tbsp unsalted butter
* 1 medium onion, finely chopped (about 1 cup)
* 2-3 cups finely chopped, cooked corned beef
* 2-3 cups chopped cooked potatoes, preferably Yukon gold
* Salt and pepper
* Chopped fresh parsley


1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes


2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

CORNED BEEF CASSEROLE

CORNED BEEF CASSEROLE

1 lb. cabbage
6 large potatoes
1 lb. carrots
1 large onion
1 can corned beef
1 can cream of mushroom soup
1 8 oz. package of shredded sharp cheddar cheese


Step 1
Skin potatoes and cut into chunks. Place in bottom of casserole dish.

Step 2
Clean and skin carrots. Cut them into chunks. Add to potatoes in the bottom of the casserole dish.

Step 3
Cut onion into slices. Place half the onion in with potatoes and carrots. Save remaining onion.

Step 4
Shred the cabbage and place on top of ingredients in casserole dish. Set corned beef on top of cabbage making sure to cover entire cabbage.
Spoon the cream of mushroom soup (not mixed) over corned beef top. Top with remaining onion.

Step 5
Cover dish. Place in preheated 375 degree oven.
Cook until potatoes, carrots and cabbage are tender, about 30 minutes (depending on how big you cut the potatoes and carrots).

Step 6
Remove dish from oven, remove the cover and sprinkle cheese on top.
Return the dish to the oven, uncovered, just until the cheese is browned.

Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole

1 (10 1/2 ounce) can condensed cream of celery soup
1/2 cup chopped onion
1 tsp dry mustard
1 cup diced cooked corned beef
4 cups coarsely shredded cabbage

Mix all ingredients in a 1 1/2 quart casserole. Cover and bake at 375 degrees for 45 minutes. 3 to 4 servings.

Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole
4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Sauté cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings.
Source: http://www.nancys-kitchen.com

BEST MEAT LOAF

BEST MEAT LOAF

3⁄4 cup ketchup
2 large eggs
1⁄2 cup milk
2 Tbsp Worcestershire sauce
1 tsp salt
1⁄4 tsp pepper
2 lb meat loaf mixture (beef, pork and veal)
1⁄2 cup chopped scallion
1/4 cup chopped celery
1/4 cup chopped carrotts
1⁄2 cup bell pepper
1 cup crushed saltine crackers (24 crackers)
1 Tbsp minced garlic
1 Tbsp packed brown sugar
PREPARATION
1. Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.

2. Whisk 1⁄2 cup ketchup with the next 5 ingredients in a large bowl.

3. Add meat loaf mixture, scallion, bell pepper, saltines and garlic. Mix well with hands or with a wooden spoon.

4. Place on baking sheet and pat into an 11 x 5-in. oval loaf. Mix remaining 1⁄4 cup ketchup and the brown sugar; spread over loaf.

5. Bake 50 minutes, or until a meat thermometer inserted in center registers 160°F. Let rest 5 minutes before slicing.

Leftovers are great served cold with mustard or horseradish sauce

Brussels Sprouts with Apples

Brussels Sprouts with Apples
Southern Living

2 1/4 pounds fresh brussels sprouts, halved
3 tablespoons fresh lemon juice
2 teaspoons salt, divided
1/4 cup butter or margarine, divided
1 medium onion, diced
1/4 cup apple juice
1 large Red Delicious apple, diced
1 garlic clove, minced
1 teaspoon sugar
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup golden raisins
2 teaspoons grated lemon rind
1/2 teaspoon freshly ground pepper
1/8 teaspoon grated nutmeg


Bring brussels sprouts, lemon juice, 1 1/2 teaspoons salt, and water to cover to a boil in a saucepan. Cover, reduce heat, and simmer 5 to 10 minutes or until tender. Drain and keep warm.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 15 to 20 minutes or until caramel-colored. Add apple juice, and cook 2 minutes, stirring to loosen browned particles.

Add apple, garlic, and sugar; cook, stirring constantly, 5 to 6 minutes or until apple is tender. Add water chestnuts, next 4 ingredients, remaining 1/2 teaspoon salt, and remaining 2 tablespoons butter; cook, stirring constantly, 3 to 4 minutes. Gently toss in brussels sprouts.

Yield: 6 to 8 servings

All Day Macaroni & Cheese (Crockpot)

All Day Macaroni & Cheese (Crockpot)

8 ounces elbow macaroni, cooked and drained
1 (12 oz) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in a slow cooker that has been coated with
nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3
cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup
cheese, then cover and cook on the Low setting for 5 to 6 hours, or
until the mixture is firm and golden around the edges. Do not remove
the cover or stir until the macaroni has finished cooking.

Yield: 4 servings

GROUND BEEF AND POTATO CASSEROLE

1 1/2 lb. ground beef
1/2 env. dry onion soup mix
1 tsp. salt
1/2 tsp. pepper
1 lb. frozen hash brown potatoes
2 tbsp. soy sauce
3/4 c. grated cheese
1 can cream of mushroom soup
1/2 soup can water

Brown meat and drain fat. Put into a large, greased casserole and sprinkle dry onion soup mix over meat. Top with frozen potatoes. Mix soup, water, salt, pepper, and soy sauce together until well blended.
Pour over meat and potatoes. Cover with foil or lid and bake for 1 hour at 350 degrees.
Remove lid and top with grated cheese.

Bake for 15 minutes longer.

Serves 6.

Source: cooks.

Chicken Casserole

Chicken Casserole


2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x
9-in. x 2-in. baking dish; sprinkle with cheese. Toss cornflakes with butter;
sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30
minutes or until heated through.

Yield: 6-8 servings.
Recipe from TASTE OF HOME

Almond Chicken Casserole


2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard-cooked eggs, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup crushed cornflakes
2 tablespoons butter, melted
1/4 cup sliced almonds

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x
9-in. x 2-in. baking dish; sprinkle with cheese. Toss cornflakes with butter;
sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30
minutes or until heated through.

Yield: 6-8 servings.
Recipe from TASTE OF HOME

Scalloped Corn

1/2 cup chopped green pepper
1/4 cup chopped onion
5 tablespoons butter, divided
2 cups soft bread crumbs
2 cans (8-1/2 ounces each) cream-style corn
1 can (11 ounces) whole kernel corn, drained
2 eggs
1/4 cup dry bread crumbs

In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir
in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.
Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake,
uncovered, at 350° for 25-30 minutes or until bubbly.

Yield: 5 servings."

Cheesy Turnip Bake

Serves: 6

4 large turnips — sliced, chopped, or grated
1/4 cup butter
1 tablespoon onion — minced
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 teaspoon minced garlic
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
1 tablespoon fresh parsley — chopped

Prepare turnips, (I used parboiled, frozen diced turnips, thawed, and pulsed in food processor until coarsely chopped.) Place in a greased shallow 2-qt. baking dish.

In a small saucepan, heat butter, onion, garlic, salt, thyme and pepper until the butter is melted. Drizzle over potatoes. Mix together and mix in cheeses. Sprinkle more cheese over all. Cover and bake at 425 degrees for 45 minutes or until tender.

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Cheesy Turnip Bake

Serves: 6

4 large turnips — sliced, chopped, or grated
1/4 cup butter
1 tablespoon onion — minced
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 teaspoon minced garlic
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
1 tablespoon fresh parsley — chopped

Prepare turnips, (I used parboiled, frozen diced turnips, thawed, and pulsed in food processor until coarsely chopped.) Place in a greased shallow 2-qt. baking dish.

In a small saucepan, heat butter, onion, garlic, salt, thyme and pepper until the butter is melted. Drizzle over potatoes. Mix together and mix in cheeses. Sprinkle more cheese over all. Cover and bake at 425 degrees for 45 minutes or until tender.

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Potato Stroganoff Casserole

1 1/3 c. water
2 tbl. Butter
½ c. milk
1 ½ c. instant mashed potato flakes
1 to ½ lb. ground beef
1/3 c. chopped onion
1 (8 oz. pkg.) brown gravy mix
½ c. water
1 – 2 (5 oz.) jar(s) sliced mushrooms, drained
1 c. sour cream
¼ tsp. dill week
paprika to taste

Heat oven to 350 ºF. In medium saucepan, combine 1 1/3 c. water and butter. Bring to a boil. Remove from heat. Add milk and potato flakes. Stir and set aside. In large skillet, brown beef and onion. Drain. Add gravy mix, 1.2 c. water and mushrooms. Cook and stir until thickened. Remove from heat. Stir in sour cream and dill weed/ Spoon into ungreased 1 ½ qt. casserole. Top with mashed potatoes and sprinkle with paprika. Bake at 350 ºF for 15 to 20 minutes or until thoroughly heated.
NANCY'S KITCHEN

Hash Brown Casserole

2 cups (8 oz.) shredded cheddar cheese
3 cartons (4 oz. each) cholesterol-free egg product or 6 large eggs, well beaten
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1 pkg. (30 oz.) frozen shredded hash brown potatoes
1 medium onion, chopped
1 small green bell pepper, chopped
10 slices turkey bacon, cooked and chopped, or 1 cup diced ham


Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and bacon, mix well. Pour mixture into prepared baking dish.

BAKE for 60 to 65 minutes or until set.