CASSEROLES
!
MY MOTHER BETTIE LOU'S
FRITO
CHILE PIE
INGREDIENTS:
TWO BIG BAGS OF FRITOS (LARGE
FRITOS NOT THE
SMALL ONES)
CUT UP ONIONS (CHOPPED BUT
NOT TOO FINELY)
(USE AS MANY ONIONS AS
YOU LIKE !)
4 OR 5 CANS OF YOUR FAVORITE
CHILI
GRATED CHEDDAR CHEESE(AT
LEAST TWO CUPS)
IN
A BIG CASSEROLE DISH, YOU'RE GOING
TO
MAKE LAYERS::
1st
LAYER IN THE DISH WILL BE A LAYER
OF
THE FRITOS
2nd
LAYER IS CHILI
3rd
LAYER IS CHEDDAR CHEESE
4th
LAYER IS CHOPPED ONIONS
REPEAT
LAYERS UNTIL YOU USE UP
ALL
YOUR INGREDIENTS.
BAKE
IN THE OVEN FOR ABOUT
45
MINUTES TO AN HOUR.
COVER
THE TOP OF YOUR CASSEROLE
DISH
WITH ALUMINUM FOIL BEFORE YOU
PUT
IT INTO THE OVEN TO BAKE IT.
SUBMITTED
BY:
TAMMY
**********************************************
STUFFED
POTATOE
CASSEROLE
4
TO 5 RED POTATOES
1
CUP SOUR CREAM
2
CUPS GRATED MED. CHEDDAR CHEESE
1
CUP EVAPORATED MILK
1/3
CUP HORMEL REAL BACON PIECES
1
CUP CHOPPED GREEN ONION TOPS
1
STICK BUTTER
PAPRIKA
SEASONING
SALT
RED
PEPPER
BOIL
POTATOES IN SALTED WATER UNTIL
TENDER.
DRAIN WATER AND IMMEDIATELY
ADD
1 1/2 CUPS CHEESE AND BUTTER.
MASH
THE MIXTURE. ADD 3/4 CUP OF
THE
ONION TOPS AND REMAINING
INGREDIENTS.
MIX WELL. POUR INTO A
BUTTERED
CASSEROLE DISH AND TOP
WITH
PAPRIKA, ONION TOPS, AND
REMAINING
CHEESE. THIS DISH MAY BE
REFRIGERATED
AT THIS TIME UNTIL
READY
TO BAKE AND SERVE, UP TO 2
DAYS.
BAKE IN 325 D. OVEN FOR 30
MINUTES
IF IT IS ROOM TEMPERATURE,
AND
45 MINUTES IF CASSEROLE IS COLD.
SUBMITTED
BY MY SISTER
SHERENA
++++++++++++++++++++++++++++++++++++++++++++++
BETTIE
LOU'S
FAMOUS
CHICKEN
CASSEROLE
1
FRYER, COOKED AND BONED
1
CAN OF CREAM OF CHICKEN SOUP
1
CAN OF CREAM OF MUSHROOM SOUP
1
CARTON 8 oz. SOUR CREAM
1/4
CUP CHICKEN BROTH
1
STICK OLEO
1
STACK OF TOWN HOUSE OR RITZ
-CRACKERS,
CRUSHED
MIX
SOUPS, SOUR CREAM, AND CHICKEN
BROTH
TOGETHER. IN BOTTOM OF AN
8
BY 8 (OR SIMILAR CASSEROLE DISH)
PUT
A LAYER OF CRACKERS CRUMBS. ADD
A
LAYER OF CHICKEN, THEN LAYER OF
SOUP
(1/2 OF MIXTURE).NEXT ADD A
LAYER
OF CHICKEN, AND THE REST.
OF
SOUP MIXTURE. ADD CRACKER CRUMBS
ON
TOP. POUR MELTED OLEO OVER
CRUMBS.
BAKE IN OVEN AT 350 D. UNTIL
CRACKERS
ARE BROWN.
SUBMITTED
BY
SHERENA
**********************************
BETTIE
LOU'S DELICIOUS
CORNBREAD
DRESSING
INGREDIENTS:
PLENTY
OF CELERY (I BUY TWO PKGS.)
PLENTY
OF ONIONS (I USE SIX)
SAGE
SALT
PEPPER
BUTTER
OR MARGARINE
COOKED
CORNBREAD
CANS
OF CHICKEN BROTH
BOILED
EGGS
(
I MAKE MY OWN CORNBREAD FROM SCRATCH
INSTEAD
OF USING THE PRE-MIXED BOX)
I
ALWAYS MAKE A TRIPLE BATCH OF
CORNBREAD
SO THERE WILL BE LOTS OF
DRESSING
!
IN
HOT SKILLET, PUT IN LOTS OF
BUTTER
BECAUSE YOU'RE GOING TO SAUTE
THE
ONIONS AND CELERY UNTIL THEY'RE
TENDER.
I ALWAYS COVER THE VEGGIES
WITH
LOTS OF BUTTER BECAUSE I ADD
THE
BUTTER FROM THE SKILLET TO THE
DRESSING.
CRUMBLE
UP YOUR COOLED CORNBREAD
INTO
A LARGE DEEP PAN OR LARGE
CASSEROLE
DISH. POUR IN YOUR
SAUTED
ONIONS AND CELERY AND BUTTER
FROM
SKILLET.
(
YOU'RE GOING TO BE MIXING THESE INGREDIENTS
TOGETHER
REAL GOOD.)
ADD
CANS OF CHICKEN BROTH. I ALWAYS
MAKE
A HUGE BATCH OF CORNBREAD
DRESSING
SO I WILL BUY UP TO 6 OR 7
CANS
OF CHICKEN BROTH. YOU WILL WANT
YOUR
CORNBREAD DRESSING TO BE JUST
A
LITTLE BIT RUNNY BECAUSE WHEN YOU
BAKE
IT IN THE OVEN, IT WILL THICKEN
UP.
BUT YOU DON'T WANT YOUR DRESSING
TO
BE TOO RUNNY WHEN YOU PUT IT
INTO
THE OVEN. JUST VERY MOIST.
CHOP
UP YOUR BOILED EGGS AND ADD
THEM
TO DRESSING ALSO. HOW MANY
EGGS
IS UP TO YOU.
THEY
GIVE THE DRESSING A GOOD FLAVOR.
AFTER
YOU HAVE CRUMBLED UP YOUR
COOKED
AND COOLED CORNBREAD INTO
A
LARGE COOKING DISH, AND
YOU'VE
ADDED THE BUTTER AND ONIONS
AND
CELERY FROM THE SKILLET, AND YOUR
CHOPPED
UP BOILED EGGS, AND YOU'VE
ADDED
ENOUGH CHICKEN BROTH TO MAKE
YOUR
CORNBREAD DRESSING MOIST, THEN
YOU
ADD YOUR SAGE TO GIVE YOUR
DRESSING
IT'S GOOD FLAVOR.
OF
COURSE, YOU ADD SALT AND PEPPER
TO
YOUR LIKING.
PUT
THE CORNBREAD DRESSING INTO
THE
OVEN AND BAKE FOR 45 MIN. TO 1
HOUR
ON 350 DEGREES.
MAKE
SURE YOU COVER YOUR CASSEROLE
DISH,
OR METAL PAN BEFORE YOU PUT
YOUR
CORNBREAD DRESSING INTO THE
OVEN.
FEEDS
A LOT OF PEOPLE !
SUBMITTED
BY
TAMMY
***********************************
TATER-TOT
CASSEROLE
INGREDIENTS:
2
lbs. hamburger meat
1
can cream of mushroom soup
1
can cream of celery soup
1
small pkg. frozen tator tots
1
cup cheese, shredded
Garlic
powder to taste
1
onion, chopped
In
a pan, brown hamburger meat,
garlic
powder and onion. Pour
hamburger
in a baking dish. Add
cheese,
soups, and stir. Put tator
tots
on top of mixture. Bake at
300
degrees for 45 min. or until
bubbly.
Submitted
by my cousin:
Debbie
Kirk-York
***********************************************
Quick
And Easy Casserole
Sliced
potatoes
Raw
ground beef (enough to cover completely
and
at least 2 or 3 inches deep -the more
meat
the better)
Sliced
carrots
Sliced
onions
Celery,
diced
Salt
and pepper to your taste
Pour
a large can of tomato sauce over top of
ground
beef. Bake at 350* for about 2 to 3 hours.
Can
bake slower. Time and degrees can be determined
by
you.
* The vegetables taste like pot roast vegetables,
and
meat like meat loaf.
Submitted
by:
STEVE
ENLOW
**********************************
Hamburger
Casserole
1
c. sour cream
1/4
onion, chopped
6
oz. cream cheese
*Mix together and let stand for 3 hours.
1
lb. hamburger
2
( 8 oz.) cans tomato sauce
1 tsp. salt
1
(5 oz. or more ) PKg.noodles
1
tsp. sugar
1
c. grated American cheese
1/2
clove garlic, minced
1.
Brown hamburger, salt, and sugar together. Add
garlic
and tomato sauce; cook for 20 minutes.
2. Grease
2 quart casserole and arrange in layers
as
follows: 1/2 each noodles, cream mixture, and
hamburger.
3. Repeat
in layers and top with grated cheese.
4. Bake
at 350* for 35 minutes.
Submitted
by:
STEVE
ENLOW
**********************************
Lasagna
Casserole
1
lb. lasagna noodles
1
( 15 oz. ) can tomato sauce
21/2
lb.ground beef
1
( 6 oz. ) can tomato paste
1
tsp. powdered garlic
1
Tbsp. brown sugar
1
tsp. seasoned salt ( Derkee 1/2 lb.Swiss
or
Mozzarella cheese is the best.)
1/2
lb. Cheedar Cheese
1/2
tsp. oregano
1
lb. small curd cottage or
1/2
tsb.sweet basil
Ricotta
cheese
1/2
onion, diced
Parmesan
cheese
1/2
tsp. black pepper
Cook
noodles in boiling salted water for 20 minutes.
Brown
ground beef and drain. Add garlic, onion, salt,
tomato
sauces, and brown sugar ; cook until heated
through
and slightly thickened.
In greased pan, layer noodles, scant 1/2 meat
sauce,
and 1/2 cheeses ; repeat. Top with Parmesan
cheese.
Bake at 350* for 1 hour or until cheese is
melted and slightly browned in a 9 x 13
pan.
Submittd
by:
STEVE
ENLOW
+++++++++++++++++++++++++++++++++++++++++++++
Broccoli
Casserole
1
box chopped broccoli
4 Tbsp. butter
3
slices American cheese
1/2 c. Ritz crackers, crushed
1/4
c. milk
Cook
broccoli. Add crumpled cheese, milk, and margarine.
When
cheese has melted, pour into casserrole and sprinkle
with
crakers. bake for 30 minutes
at
350*.
Submitted by:
STEVE
ENLOW
*************************************************
Rice
Broccoli
3
Tbsp. butter or margarine 1 box frozen
broccoli, chopped
1/2
c. chopped onions
1 can mushroom soup
1/2
c. chopped celery
1/2 can (soup can) milk
2
c. cooked rice
1 ( 8 oz. ) jar Cheez Whiz
* Mix together and bake for 35 minutes at 300*.
Submitted
by
STEVE
ENLOW
*********************************************
Broccoli
Casserole
3/4
stick of melted butter
1 small ( 8 oz. ) jar Cheez Whiz
Water
chestnuts
1 box broccoli pieces
1
1/2 c. rice (uncooked)
1 can Cream of mushroom soup
1/4
c. chopped onions
1/4 c. water
1/4
c. chopped celery
* Mix all ingredients together. Bake, covered, for 40 minutes.
Submitted
by:
STEVE
ENLOW
************************************
Enlow's
Broccoli Casserole
2
c. long grain rice
1Tbsp. curry powder
3
to 4 chicken breasts
1 Tbsp.salad dressing
2
cans cream of mushroom soup 2 pkg.
chopped frozen broccoli
2
cans Cheddar cheese soup
2
cans broth ( from your boiled chicken)
Cook
rice as directed on packageof Riceland rice.
Boil
3 to 4 chicken breasts till real tender and falling
apart
( debone and save juice ).
In
mixing bowl, add 2 cans of mushroom soup, and
2
cans of Cheedar cheese soup. Use soup can and pour in
2
cans of your chicken broth, tablespoon of
curry
powder, and tablespoon of salad dressing
(
Miracle Whip ); mix well.
In 9x13 inch pan, spread cooked rice. Sprinkle
1
Tablespoon of sugar over rice, then sprinkle the 2
small
packages of frozen broccoli over rice. Next,
pour
on soup mixture. Bake at 350* for 20 minutes.
(
Optional:)
Sprinkle
1/2 Cup American Cheese on top.
Submitted by:
STEVE
ENLOW
