The Cookbook


Tuesday, August 10, 2010


Easy Mexican Casserole

1 can cream of mushroom soup

1 # ground round or more

1 can cream of chicken

1 can Rotel tomatoes

½ # Velveeta Cheese (approx.)

small bag crushed corn chips

Spread crushed chips in the bottom of 9 x 13 pan. Brown ground meat with onions, Lawry's, garlic salt, pepper and chili powder (use your imagination). Drain meat and sprinkle over chips. Mix soups, tomatoes and cheese and heat until cheese starts to melt. Pour over meat and top with cheddar cheese. Bake at 350º for 20 minutes (or until it starts to bubble).

This is just a basic recipe. You can change it to suit your taste and make it your own.

Susan Cox, March 1992

Green Enchiladas

1 # ground beef

1 small jar pimento

1 lg. onion, chopped

½ # longhorn cheese, grated

¼ # velveeta, grated

1 pkg. corn tortillas

1 can chopped green chilies

2 C. milk

½ stick oleo

1 tsp. salt

Brown meat(season well). Make sauce: melt oleo & Velveeta. Add 2 C. milk, peppers & pimento. Let come to a boil and add 3 T. flour mixed in a little water.

Fry tortillas in grease (not very hot & not crisp). Roll meat, onion and longhorn cheese in tortillas & place in casserole dish edge down. Cover with sauce. Bake for about 20 min. at 350º.

Susan Cox, October 1992

Mystery of the Kitchen

2 cans beans

2 #'s ground beef

1 chopped onion

2 T. apricot preserves


Brown: meat and onions in frying pan

Put: beans in 13 x 9 pan

Add: catsup & 2 T. of apricot preserves

Stir: in drained ground meat and onions

Mix: thoroughly and grate natural cheddar on top

Put: in low oven for about 45 minutes

Karen Myers, December 1992

Shepherd’s Pie

1 can cream of mushroom soup

1 # ground round

¼ C. chopped onion

1 egg slightly beaten

2 T. parsley

¼ tsp. salt

dash pepper

¼ C. bread crumbs

Mix above ingredients (only ½ can soup) and press into pie plate and bake at 350º for 30-45 minutes. Until meat is nearly done. Drain a can of green beans and place on top of meat, season and stick back in oven. Make mashed potatoes and top meat and beans with them. Spread remaining soup over potatoes and top with grated cheese. Stick back in oven and let cheese melt.

Susan Cox, March 1992

Mrs. Texas Casserole

1 # ground beef

¼ tsp. black pepper

2 tsp. salt

1-5 oz. pkg. egg noodles, cooked

2 tsp. sugar

1 C. sour cream

1-16 oz. can tomatoes

1-3 oz. pkg. cream cheese

1-8 oz. can tomato sauce

6 green onions, chopped with tops

½ tsp. garlic powder

1 C. grated cheddar cheese

Brown beef in skillet. Add salt, seasonings, tomatoes and tomato sauce. Cook over low heat for 15 minutes covered. Combine cooked and drained noodles with sour cream and softened cream cheese, and green onions. Arrange in layers, starting with noodles mixture, in greased 3 qt. casserole. Top with grated cheese. Bake for 20-25 minutes, or until cheese is bubbly in 350º oven in 3 qt. casserole.

Susan Cox, From My Kitchen by Barbara Richardson, April 1993

Beef, Beans, and Rice

1 # ground beef

1 medium onion, chopped

1 C. uncooked rice

2 tsp. salt (or Lawry's)

¼ tsp. garlic powder

1-15 oz. can Ranch Style Beans

1-15 oz. can tomatoes with juice

Saute' ground beef until no longer pink; add onion and rice. Brown slightly. Add remaining ingredients and place in casserole. Cover with lid or foil. Bake for about 35-40 minutes or until rice is done. This can be made ahead and frozen, if desired. I cooked it on top of the stove.

Susan Cox, From My Kitchen by Barbara Richardson, April 1993

Tater Tot Casserole

1 onion, chopped

1 # hamburger

1 can cream of mushroom/chicken

grated cheese

1 bag tater tots

Brown meat with onion. Put meat in casserole dish. Mix soup with one can milk. Pour soup over meat, then put cheese on top of soup. Then cover with tater tots and bake at 350º or 400º for 1 hr.

Kathy Nichols, August 1993

Sausage/Rice Casserole

1 ½ C. chopped celery

2 large chopped onions

1 bell pepper

3 #'s sausage (2 reg./1 hot or deer)

2 cans water chestnuts

½ C. sliced almonds

3 pkgs. Lipton noodle soup

1 lg. can mushrooms or fresh

2 C. raw rice

chicken broth (optional)

Fry sausage-drain; saute celery, onion, bell pepper and add to sausage. Cook rice in 5 cups water till till ½ done (approx. 12 minutes) add to sausage; mix in chestnuts, almonds, soup, mushrooms. Pour into very large pan or 2 - 9x13 pans. Bake covered for 45 minutes, then 15 minutes uncovered at 350º. Add chicken broth as needed for dryness.

Karen Myers, November 1992

Baked Stew

1 ½ # cubed beef

1 C. chopped celery

3 onions, sliced

1 tsp. salt

3 T. tapioca

1 can beef consomme

1 Bay leaf

1 can tomatoes

6 medium carrots

3 potatoes, cubed

1 tsp. pepper

½ C. bread crumbs

½ C. cooking sherry

Brown meat and add remaining ingredients. Bake 5 hours in a covered dish in the oven at 250º.

Dottie Rokohl, September 1993

Cabbage Patch Stew

1 # ground beef

1 lg. chopped onion

1 bell pepper

2 celery stalks (chopped)

Sauté these (above) then add:

1-16 oz. can tomatoes

1-16 oz. can ranch style beans

½ to 1 C. cabbage

¼ to 1 C. water

1 tsp. chili powder

1 jalepeño pepper (chop)

salt & pepper to taste

Steam until cabbage is done.

Susan Cox, June 1994

Mexican Squash Dressing

1 stick margarine

2 eggs

1 lg. onion, chopped

1 tsp. sage

2 C. cooked squash (frozen)

1 can cream of chicken soup

2 C. cooked Mexican Cornbread Mix (crumble)

Prepare Mexican cornbread according to instructions on the package. Sauté onion in butter. Mix all ingredients. Pour into dish, cook covered until firm, remove top and brown. (You will use an egg in your cornbread, the 2 eggs listed will be put in complete mixture).

Longview Mothers League, November 1989

Beef-Rice Casserole

1 # ground round

2 cans cream of onion soup

1 pkg. dry onion soup mix

1 C. rice (uncooked)

Mix all ingredients. Put in baking dish and bake covered. Bake at 350º for 1 hour. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Bean Casserole

1 # lean ground beef (or turkey)

½ C. chopped onion

1/3 C. brown sugar

1 tsp. salt

1 (15.5 oz.) Trappey's Pork & Beans,


1 (15.5 oz.) Trappey's Light Red

Kidney Beans, drained

1 (15.5 oz.) Trappey's Navy Beans with

1 (15.5 oz.) Trappey's Green Lima

Bacon, undrained

Beans with Bacon, drained

½ # bacon, chopped

½ C. catsup

1 tsp. dry mustard

2 tsp. vinegar

Brown meat, bacon and onion. Drain well. Mix in everything except the beans. Add beans. Mix lightly. Pour into casserole dish. Bake, uncovered for about 40 minutes at 350º. Stir again before serving. 8-10 Servings.

Trappey's Pinto Bean Can, November 1994

Cheesy Brat Stew

6 fully cooked bratwurst or Polish

4 med. potatoes, cooked, peeled, cubed

sausages, cut into 1/2" pieces-1#


-16 oz. can cut green beans, drained

1 can cream of mushroom soup

1 C. shredded cheddar cheese

1 small onion, chopped

In a 3 quart casserole, stir together the sausage, potatoes, green beans, soup, cheese, and onion.

Bake, covered, in a 350º oven about 45 minutes or till heated through.

Valorie Spann, January 1997

Beef and Noodle Dinner

1 # ground beef

1 T. sugar

1 lg. onion (chopped)

1 small can tomato sauce

1 med. green pepper (chopped)

½ C. catsup

1 stalk celery (chopped)

1 T. salt

4 cloves garlic (minced)

¼ tsp. black pepper

1-12 oz. pkg. noodles, cooked

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 mix from becoming too dry. Add noodles and simmer 15 minutes.

Sue Russell, October 1995

Hash Brown-Ham Casserole

1-16 oz. carton sour cream

1 can cream of chicken soup

32 oz. pkg. frozen hash-brown potatoes

2 C. cubed, cooked ham

8 oz. American cheese cut in cubes

¼ C. chopped onion

2 C. crushed cornflakes (4 C. before crush)

½ C. butter

1 C. shredded mozzarella cheese

Red sweet pepper strips

In a large bowl, combine sour cream and soup. Stir in hash-browns, ham, cheese, and onion.

Transfer mixture to a 13x9x2" baking dish, spreading evenly. Combine cornflakes and butter. Sprinkle over top.

Bake in a 350º oven for 30 minutes.

Sprinkle with mozzarella cheese. Bake 20 to 25 minutes more or till bubbly around the edges and heated through. Garnish with pepper strips.

Valorie Spann, January 1997

Creamy Chicken and Rice Casserole

1 box Uncle Ben's Long Grain & Wild Rice

½ C. chopped onion

¼ C. flour

¼ tsp. pepper

Chicken broth

3 C. diced, cooked chicken

1 ½ tsp. salt

½ C. slivered, blanched almonds

½ butter

1-6 oz. can broiled sliced mushrooms

1 ½ C. half & half

¼ C. chopped pimento

Prepare rice according to package directions. Cook onion in butter till tender but not brown; remove from heat; stir in flour; drain mushrooms, reserving liquid to measure 1 ½ C.; gradually stir into flour mixture; add half & half. Cook and stir until thick. Add rice, mushrooms, chicken, salt, pepper, and pimento. Place in 2 quart casserole. Sprinkle with almonds and bake at 350º for 25 - 30 minutes.

Marcia Browder, December 1997

King Ranch Casserole

1 pkg. corn tortillas

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

boned & diced chicken (save broth)

Rotel Tomatoes

½ # grated cheddar cheese

diced bell pepper & onion

garlic salt to taste

Sauté onion and bell pepper in oleo and tomatoes; add soups and chicken. Soak tortillas in broth to soften. Line dish with tortillas and start layering; top with cheese. Bake at 375º for 35 minutes.

Susan Cox, June 1978

Zucchini Casserole

3 C. grated and drained zucchini

¾ C. cracker crumbs

¾ C. grated Parmesan cheese

1 tsp. salt

½ tsp. pepper

1 clove garlic, minced

2 tsp. crushed oregano

4 T. chopped parsley

3 eggs - beaten until light and creamy

sliced tomatoes

Grate zucchini - drain out moisture and squeeze until fairly dry (I squeezed it in a cup towel.) Add cracker crumbs, cheese, onion, garlic, salt, pepper, parsley and oregano. Blend, then add eggs to mixture. Place in a 1 ½ quart shallow baking dish. Arrange sliced tomatoes on top and sprinkle with a little more Parmesan cheese. Bake at 350º for 40-45 minutes or until firm in the middle. (I increased this recipe by 1/3 - i.e., 4 C. zucchini, etc.)

Doris Heard, August 1999

Mexican Chicken Casserole

12 corn tortillas, broken

Cook & debone one chicken


1 can cream of chicken soup

1 can cream of mushroom soup

½ can Rotel (diced) tomatoes

½ C. chicken broth

2 medium onions, sauteed

grated cheese (cheddar or mix with

Monterrey Jack)

Layer twice in 9”x13” pyrex dish:





Bake at 350º for 30 minutes.

Kay Taliaferro, November 1999

My Favorite Chicken Casserole

8 chicken breast halves, boiled

½ C. chopped onions

and torn in pieces

8 oz. can water chestnuts, sliced

1 C. mayonnaise

salt and pepper to taste

1 can cream of mushroom soup

1 stack Ritz crackers, finely crumbled

2 ½ C. cooked rice

2 T. butter

1 C. chopped celery

Combine first 8 ingredients and pour into 3 quart casserole. Melt butter and mix in crumbs. Sprinkle crumb mixture over casserole. Bake at 350º F. for 45 minutes. Can prepare ahead and bake later or can be frozen. Serves 8

*Unusual contrast of soft and crunchy, bland and nutty textures and tastes.

Ann Landers, August 2001

Johnny Besetti


1 medium/large onion, chopped

large Green Pepper Chopped

1½ #s of Ground Meat


1 Can Mushroom Soup

1 Can Tomato Soup

1 Can Whole Kernel Corn – Drained

Cook wide egg noodles - 1 pound, add to above and add 1 pound of Velveeta cheese and a small bottle of stuffed olives sliced (Optional). Cook till cheese is melted, salt and pepper to taste. Serve – Really good and keeps in the refrigerator.

Recipe Exchange

Italian Sausage Pasta Bake

(This may be like your Baked Ziti recipe, if you have one, but I use my mom's pasta sauce recipe and slow cook it to add to the dish. I'm not against the jar stuff (and would definitely use it in a pinch), but it seriously tastes NOTHING like this and I'm still short-cutting with canned tomatoes so you should just try it)


Tbls. olive oil Large Onion (coarsely chopped)

1 package Italian sausages (mild or sweet is the family preference, but you can choose hot if you all like that)

2 - 15 oz. cans stewed tomatoes

2 - 8 oz. cans tomato sauce

1 T. tomato paste


I usually use zucchini (sliced), squash (sliced), and/or spinach. I'll use 2 zucchini or squash and use a whole bunch of spinach, when I have it.

1 tsp. oregano

1 tsp. salt (more to taste, if preferred)

2 tsp season salt

1 tsp pepper

1 package of whole wheat pasta (we prefer rigatoni or penne or ziti)

10 - 16 ounces mozzarella (shredded) *big variance in amt...if you like cheesy...go for it. My family feels less is more when it comes to the cheese so we opt for less, please note that I am a cheesy fanatic so my vote was vetoed during the family vote regarding the amount of cheese to use*

½ C. shredded parmesan (optional, I've made with and without)

Directions: In a large pot, swirl the olive oil around. Remove the sausage from its casing and brown it over medium/high heat. Add the onion and zucchini and/or squash and allow to soften some. Dump in the tomatoes...all of them! Fill the two 8 ounce cans of tomato sauce with water (after emptying them) and add that to the pot. Pour in the seasonings...all of them! Bring to a boil and then simmer on low heat, covered, for anywhere from 1-3 hours. It is totally up to you, but if you simmer it a long, long time, you may need to add a little water. The flavor condenses the longer you simmer...yadda, yadda. Wilt in your spinach at the very end, if you are using that.

In a separate pot cook your pasta according to package directions. Shred your cheeses. In a large casserole dish (biggest you've got) dump in your pasta, cover with sauce and then smother it in cheese. Spray some foil with olive oil (or any spray you've got) and then cover your dish and bake at 350 degrees for about 20 minutes until the cheese is ooey-gooey. This dish is REALLY GOOD the first night, GREAT the second night and AMAZING the third night! Serve it alone, with a light tossed salad and/or garlic bread. YUM!

Tips: If your biggest casserole dish is not so big and overflowing, then be sure to add a pan to catch drippings in the bottom rack of your oven. Also, this is great for parties...make it ahead and pop it in the oven just before guests arrive. They will be left pondering how the dishes could all be done when you haven't even finished cooking the meal...heh, heh! This also freezes great so if you want to eat it twice this week and once next week (or week after next) split it up into two casserole dishes (medium and small) and pop the small one in the freezer.

Tex-Mex Lasagna

1 lb. Ground beef

1 C. frozen seasoning blend

3 garlic cloves, minced

1 T. chili powder

1 tsp. Salt-free chipotle seasoning blend

1 (24 oz.) jar mild salsa

1 (15 oz.) can dark red kidney beans, drained

1 (10 oz.) can enchilada sauce

1 (10 oz.) pkg. frozen whole kernel corn, thawed

16 (6”) corn tortillas

4 C. (16 oz) shredded Mexican 4-cheese blend

Toppings: sour cream, chopped tomatoes

Cook first 5 ingredients in a large nonstick skillet over medium-high-heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.

Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.

Layer 1 cup beef mixture, 2 tortillas, and


cup cheese in a lightly greased 7x5x1.5” baking dish. Repeat layers once. Repeat procedure with 3 additional small baking dishes. Cover dishes with nonstick aluminum foil.

Bake, covered, at 350º for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.

Note: To use a lightly greased 13x9” baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer 1/3 beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with 1/3 beef mixture, remaining 6 tortillas, remaining beef mixture and ending with remaining 2 cups cheese. Bake, covered, at 350º for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.

Snappy Smothered Chicken

1 (8 oz.) pkg. Wide egg noodles

1 tsp. Paprika

1 tsp. Dried thyme leaves, crumbled

½ salt

¼ tsp. pepper

3 T. butter

1 large onion, chopped

1 (16 oz.) pkg. mushrooms, sliced

2 tsp. jarred minced garlic

1 can Cream of Mushroom soup

1 C. milk

1/3 C. dry white wine (optional)

1 rotisserie chicken, cut into serving pieces

2 T. chopped parsley

Prepare noodles according to package directions. Keep warm.

Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.

Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 tablespoon parsley. Serve over hot cooked noodles. Spring with remaining parsley.

Southern Living

Baked Ziti


1 lb. ground beef

½ chopped onion

45 oz. jar Prego Traditional Italian Sauce

13.25 oz. Ziti or Penne Pasta

(I use Ronzoni Healthy Harvest Whole

Wheat Penne Rigata)

16 oz. Sour Cream

10-12 slices Provolone cheese

2 C. grated Mozzarella cheese


Preheat oven to 350º. Cook pasta according to package directions.

While the pasta is cooking, you can brown the ground beef in a skillet.

Drain the fat after browning. Add onion and Prego sauce to the beef and heat through.

Now you begin layering all the ingredients in a 9 x 13 glass pan. First you will add


of the pasta. On top of the pasta, you will lay out the Provolone cheese slices.

Next comes the sour cream. I usually only use about ¾ of the sour cream, and I also use the Light version. (Again, this recipe is so cheesy that no one notices.)

Now add half of your meat sauce.

On top of the meat sauce you will use


of your grated Mozzarella.

About this time you are probably thinking that all of this will never fit in this pan, but trust me, it will. Now top the Mozzarella with the rest of your pasta.

Then the rest of you meat sauce.

Save the remaining Mozzarella for the final minutes in the oven, so it won't burn. Place your 9 x 13 pan in the oven and bake for 20 minutes.

After it has cooked for 20 minutes, add the remaining Mozzarella and cook for an additional 10 minutes.

That's it. You might let it stand for another 5 to 10 minutes after removing it from the oven so the pasta can absorb any remaining liquid, but usually my crew is breathing down my neck at this point and we just dig in. Add a glass of Cabernet, Pinot Noir, or whatever your favorite wine is, and now you're really cooking!

Sisters at 8519 Blog, November 2009

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