The Cookbook


Friday, August 27, 2010


Chicken Jubilee

3-4 oz. mushrooms

1 medium onion, chopped

1 or 1 ½ cans cream of mushroom soup

8 oz. sour cream

1 chicken, boiled & deboned (retain liquid)

2 T. butter

2 C. rice (uncooked)

  • Saute mushrooms and onions in butter.
  • Add soup and sour cream, warm sauce on low heat.
  • Cook rice in chicken broth.
  • Layer the following: rice (bottom), chicken, sauce.
  • Heat in oven (400º) until hot and bubbly.

Note: More flavor if recipe is prepared a day ahead.

Sue Russell, Center, TX 1981

Chicken & Rice Delight

1/3 C. oil

2 eggs, beaten

4 C. cooked rice

1 (5.3 oz.) can evaporated milk

2 C. grated sharp cheddar cheese

1 (8 oz.) can sliced mushrooms, drained

2 cans cream of mushroom soup

1 can cream of chicken

½ lg. onion, chopped & sautéed in 2 T. butter

2 (10 oz.) pkg. frozen chopped broccoli, cooked & drained

2 C. shredded chicken

Salt & pepper to taste

Set aside ½ C. shredded cheese.

  • Add oil to beaten eggs. Combine with remaining ingredients. Place in a large casserole and top with remaining cheese.
  • Cover and bake at 350º until bubbly (30-45 minutes).
  • Can be frozen before or after baking. Serves 10-12

Pat Hughes, Kilgore, TX 1985

Chicken Enchilada

1 lg. fryer, boiled and deboned

1 can Rotel Tomatoes

1 onion, chopped fine

1 clove garlic, minced

  • Cut chicken in bite size chunks and mix rotel, onion and garlic. Let sit for 20 minutes.

1 can cream of chicken

1 can cream of mushroom

1 C. chicken broth

1 small Velveeta, grated

1 C. cheddar cheese, grated

  • Mix all of the above together.
  • Take corn tortillas and soften in hot grease. Spoon seasoned chicken into tortillas and roll (1 doz.). Cover with soup and cheese mixture. Top with green chilies and sprinkle with cheddar cheese.
  • Bake until bubbly at 350º.
  • Casserole can be made instead of rolling in corn tortillas. Pour corn chips in bottom of casserole soften with broth – layer chicken, soup, chips, chicken and soup.

Karon Elder, Kilgore, TX 1988

Enchilada Casserole

Mix together:

1 can cream of chicken soup

1 can cream of mushroom soup

1 can enchilada sauce

1 can chopped green chilies

1 C. milk

Brown 1 lb. (or more) ground meat with chopped onions.

  • Drain and sprinkle over 1 lb. bag of crushed corn chips in long casserole. Pour mix above over this and top with grated cheese and bake 30 minutes at 350º.

Janis Hodo, Kilgore, TX 1976



1 -1 ½ lb. ground meat

1 onion, chopped


1 (23 oz.) can Ranch Style Beans

2 (15 oz.) cans Spanish rice

1 can Rotel tomatoes or less. Pour in greased casserole dish. Top with crushed fritos and grated cheese.

350º-400º oven till bubbly.

Diane Johnson, Kilgore, TX 1976


2 lb. hamburger

1 onion, chopped

1 (10 oz.) pkg. shell macaroni

1 tsp. Lawry’s

1 can cream of mushroom soup

1 lg. can tomato sauce

1 sm. Jar pimento

1 lb. Velveeta cheese

  • Brown meat with onion and Lawry’s.
  • Cook macaroni according to directions on pkg.
  • Mix all together and cook at 350º for about 30 minutes.

Janis Hodo, Kilgore, TX 1976

Easiest Enchiladas Ever

1 lb. ground meat

½ - 1 onion, chopped

1 can cheddar cheese soup

1 can green chilies & tomato sauce (or rotel tomatoes)

1 pkg. tortillas

  • Brown meat with meat with onion, drain.
  • Add ½ can of cheddar cheese soup mixed with ¼ to ½ cup milk.
  • Add green chilies & tomato sauce. Simmer.
  • Dip tortillas in and out of fat; fill with mixture, roll and put into casserole dish.
  • Cover with second half of cheddar cheese soup (with or without milk depending on your own taste) or with grated cheese.
  • Stick in oven at 350º for 5 – 10 minutes to keep warm.

Tonya Kallsen Vining, Rusk, TX 1979

Enchilada Casserole


1 lb. (or more) ground beef with onion and Rotel tomatoes.

Layer soft tortillas, meat, 1 can cheddar cheese soup, soft tortillas. Bake for 20-25 minutes at 350º. The top with grated cheese and bake another 5 minutes.

Mary Sue Beaty, Kilgore, TX 1976

Pizza Casserole

1 onion, chopped

1 bunch green onions

1 green pepper

1/3 C. butter

½ tsp. salt

1 clove garlic

1 lg. jar mushrooms

1 tsp. oregano

1/8 tsp. tarragon (optional)

1 (28 oz.) jar pizza sauce

1 pkg. noodles

1 pkg. pepperoni slices

1 lb. cooked sausage

1 C. muenster cheese

1 C. Monterey jack cheese

  • Saute onion and pepper in butter for 6 minutes, add salt, mushrooms, garlic, spices and pizza sauce. Set aside. Cook noodles and drain. In large buttered casserole dish, layer half the cooked noodles, pepperoni, sausage, sauce and cheese. Repeat layers. Bake in 350º oven for 30 minutes or until bubbly.

Marcia Browder, 1989

Hamburger & Spaghetti Casserole

Brown together in 2 T. grease:

1 lb. ground beef

½ C. onion

¼ C. green pepper

Add and heat:

1 can each mushrooms and tomato soup

1 can water

1 clove chopped garlic

Blend with ½ C. shredded cheese and ½ lb. cooked spaghetti.

Eloise “Ese” Rudd, 1978

Crockpot Casserole


1 lb. ground beef with onion


1 can cream of mushroom soup

1 can chicken with rice soup

1 jar taco sauce (El Paso)

Layer in crockpot:

  • Meat mixture, grated cheese, corn or flour tortillas.
  • Keep layering and top with cheese.

Merita Barbee, Kilgore, TX 1988

Lucille’s Beef & Noodle Dinner

1 lb. ground beef

1 lg. onion, chopped

1 medium green pepper, chopped

1 stalk celery (chopped)

4 cloves garlic (minced)

12 oz. pkg. noodles, cooked

1 T. sugar

1 sm. can tomato sauce

½ C. catsup

1 T. salt

¼ tsp. black pepper

Cook ground beef in skillet, stirring often, until partially done; add onion, green pepper, celery and garlic. Continue cooking until meat is well done. Add sugar, tomato sauce, catsup, salt and pepper; simmer, adding a little water to keep mixture from becoming too dry. Add noodles and simmer for about 15 minutes.

Sue Russell, Center, TX 1982

Country Chicken Casserole

1 lb. Velveeta, cubed

1 C. milk

½ C. salad dressing

1 T. chopped chives

5 oz. spaghetti, cooked & drained

2 C. chopped cooked turkey or chicken

1 (10 oz.) pkg. frozen peas and carrots (cooked & drained)

  • Heat cheese, milk and salad dressing over low heat; stir until smooth.
  • Add remaining ingredients, mix well.
  • Pour into 2 quart casserole, bake at 350º for 35-40 minutes or until hot and bubbly.

Susan Cox

French Hen with Rice

1 lg. fryer or hen

1 bell pepper

1 onion

1 clove of garlic

Salt & pepper

  • Rub fryer with butter. Salt and pepper into middle of onion, and place clove of garlic into middle of onion. Cut top of bell pepper and clean. Place stuffed onion into pepper. Place pepper into cavity of fryer. Place in covered pan in oven and bake at 350º until fryer is done. Add water while baking if dry.
  • Cook a pot of rice.
  • When chicken is done take pepper out and cut up in drippings. Add small amount of flour to broth and brown. Add back to juice. Pour over rice as you serve.

Karon Elder, Kilgore, TX 1988

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