| Ground Pork Noodle Casserole By Gert Stevens RW 1 lb. Fresh ground pork 1/2 Cup onion chopped 16 oz. Can creamed corn 1 Cup celery sliced 1 can cream of chicken soup 12 oz. Package noodles (cooked) Brown meat, celery and onion. Add salt and pepper to taste. Mix with the rest of the ingredients and bake 375o for 30 minutes. You can add some jalapeno peppers to spice it up some:-) |
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| Casseroles |
| Hamburger/Sauerkraut Casserole Edee Swanson RW 1 lb. Hamburger, browned with onion; drain off excess grease. Put in 9 x 13 pan. 4 potatoes sliced and layered. 1/2 Cup uncooked macaroni- spread over potatoes. 2 Cups sauerkraut - spread over potatoes and macaroni. 2 cans cream soup (Calls for celery) spread over kraut. I like to add about 1.4 cup of milk to the soup before spreading. Cover and bake 1 hour in 350o oven. |
| Here is the funeral casserole By Tiff with the Queen City Red Hatters! RW! When someone passes away in the South darlin, we have a tradition. We bake! After the funeral or visitation everyone is invited back to the house to reminisce over the loved ones who have passed. This casserole came to be known as the "Funeral Casserole" years ago. It was made once and asked for many times by families. We often got "Sugar, would you mind baking a funeral casserole for Mr. suchandsuch family, they can always freeze it." And so, a tradition was made....... Funeral Casserole 4 chicken breasts cooked 1 box uncle Ben's long grain wild rice cooked by pkg. directions 1 small jar of pimentos drained 1 can French style green beans drained 1 can cream of mushroom soup 1 cup of mayonnaise 1 can or jar of sliced mushrooms or water chestnuts drained Cook chicken as directed. Simultaneously cook rice according to package directions. IN large bowl combine all ingredients and mix well. Pour into a casserole dish and cook 30-45 minutes @ 350 uncovered. {In case of a funeral this recipe is easily doubled and can be frozen and thawed well} Here is the funeral casserole |
| RUNZA CASSEROLE By Gert Servings 12 Prep time 25 mins. Ingredients: 2 lbs. Hamburger 1 can cream of mushroom soup 1/4 tsp. Salt 1/4 C. chopped onion 1/4 tsp. Pepper 4 C. shredded cabbage (1 pkg.) 2 C. shredded Cheddar cheese 2 tubes crescent rolls Instructions: Brown hamburger, salt and pepper; drain. Add soup, onion and cabbage to hamburger; cover and simmer for 15 minutes, stirring occasionally. Grease a 9 x 13-inch pan. Put 1 tube of crescent rolls on bottom of pan. Put hamburger mixture on top of rolls and top with Cheddar cheese. Put second tube of cresent rolls on top. Bake at 350o for 30 minutes. |
| CROCK POT SAGE DRESSING by Gert StevensRW 3/4 cup margarine 1 cup celery chopped 1 onion chopped 5 quarts cubed 2-day old bread (1 16 oz. loaf, plus 8 slices) 1 teaspoon baking powder 1 teaspoon sage, or more to taste 1/2 teaspoon pepper 2 10 1/2-ounce cans cream of chicken soup 1 14-ounce can chicken broth 4 eggs beaten Melt margarine. Add celery and onion and saute for 15 minutes. Cube bread in large container. Beat eggs. Add soup, baking powder, sage and pepper; stir well. Add chicken broth. Pour margarine and egg mixture over bread and stir until bread is well coated. Mixture will be very moist. Grease crock pot very well. Place mixture in crock pot. Cook on high for 1 hour, then trun crock pot to low and continue cooking around five hours or less. Be sure to stir edges away from crock pot every 30 to 45 minutes to prevent sticking or burning. More broth can be added to make more moist. |
| SLOW COOKER BEEF STROGANOFF by Gert Stevens RW Start it in the morning~ enjoy it in the evening!! 1 lb. lean round steak cubes 1 envelope dry beefy onion soup mix 10 3/4-oz. can cream of celery soup 10 3/4-oz. can cream of mushroom soup Place all items in slow-cooker. Cook on low for 6 to 8 hours, stirring occasionally. Serve over cooked noodles or rice. (For a delicious variation, stir in 1/2 cup sour cream.) |
| Scrambled Egg Casserole by Gert Stevens rw � cup butter or margarine, divided 2 tablespoons all-purpose flour � teaspoon salt 1/8 teaspoon pepper 2 cups milk 1 cup (4 ounces) shredded process American cheese 1 cup cubed fully cooked ham � cup sliced green onions 12 eggs, beaten 1 can (4 ounces) sliced mushrooms, drained 1-1/2 cups soft bread crumbs Additional sliced green onions, optional In a saucepan, melt 3 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saut� ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11 in. x 7 in. x 2 in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered at 350o for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired. Yield: 6-8 servings. |
| Scalloped Potatoes Ham by Gert Stevens rw 1 pkg. hash browns potatoes 2 cans cream of chicken soup 1 soup can milk 2 Tbls. Onion flakes 1 to 1 1/2 cup cubed ham 1/2 to 3/4 cup Velvetta cheese (cubed) Mix first 5 ingredients together Put in a 9 x 13 inch pan Dot with margarine Bake 1 hour at 350 degrees Can put sliced cheese on top I've made this a the crockpot too (didn't use the cheese but you could) |