Lois Young's Family Recipes

Casseroles

ALPINE CHICKEN
2 Chicken breasts
1 can creamy chicken mushroom or
cream of chicken soup
1/4 can evaporated milk or 4 oz whole milk
1/2 c Pepperidge Farm Stuffing mix
or a little more, ground fine
4 slices of Swiss Cheese
melted margarine or butter
Place chicken in flat casserole dish, cover
with cheese. Mix soup with milk and pour
over cheese;
Cover with stuffing mix, drizzle with butter.
Bake at 325° or 350° for 1 hr. and 30 min. 

AUNT JO'S CHICKEN CASSEROLE
6 whole boned breasts (cut into half)
1 package dried beef (3 oz)
2 cans mushroom soup
1 12 oz. sour cream
1/4 cup—1/2 cup white wine
Dash hot sauce
3 slices bacon (optional )
Wrap each breast in piece of bacon and secure with toothpick
Place in baking dish and cover with mixture of beef, soup,
cream, wine, and sauce
Bake 1 1/2 hours at 350° Remove cover last 1/2 hour
Serves six. Serve with rice or pasta.

BREAKFAST CASSEROLE
Tear up 4 slices bread, any kind, and place pieces
in greased baking dish (9 x 13 x 2 in. )
Brown and drain 1 1b. bulk sausage or links in
slices. Drain fat. Cut links in slices. Spoon
sausage over bread. Sprinkle with 1 cup grated
sharp cheddar cheese.
Beat together 6 eggs, 2 cups milk, 1 tsp. dry
mustard (optional), 1 tsp. salt and dash pepper.
Pour over mixture in baking dish.
Bake uncovered in preheated 350° oven for 35 min. to 40
min. The cheese will rise to the top during
baking
6 to 8 servings.
Can be prepared the night before, cover and refrigerate. 

CHICKEN AND RICE CASSEROLE
3/4 Cup long-grain rice, uncooked
2 (10 3/4 oz) cans cream of chicken soup, undiluted
1 (1 oz) envelope onion soup mix (1/2 envelope for 2 cans soup)
1/2 cup milk
6 boneless, skinless chicken breast halves
Spread rice in a lightly greased 13 x 9 x 2 dish. Combine
soup, soup mix and milk, stirring until smooth. Set aside
1/2 cup of this mixture. Spoon remainder of soup mixture
evenly over rice. Top with chicken meaty side up and
spoon remaining 1/2 cup of soup mixture over chicken.
Bake 300° 2 hours or 350° for 1 hour 15 min.
Six servings. 

EASY CHICKEN POT PIE
1 2/3 cup frozen vegetables, thawed
1 cup cut up cooked chicken
1 can (10 1/4 oz.) condensed cream of chicken soup + 1/2 cup milk
1 cup Bisquick baking mix
1/2 cup milk
1 egg
Heat oven to 400°. Mix vegetables, chicken and soup in
ungreased 9" pie plate.
Stir remaining ingredients with fork until blended.
Pour into pie plate.
Bake 30 minutes or until golden brown.
6 servings  

EDNA'S CATALINA CHICKEN
1 16 oz. bottle Catalina salad dressing
1 can cranberry sauce whole berry
2 whole chicken breasts
Cover chicken with Catalina and the sauce.
Cover dish with foil
Bake 350° 30-40 min.
Bake on medium positioned shelf. 

GREEN BEAN CASSEROLE
1 can onion rings
1 can Del Monte French green beans, (drained)
1 can mushroom soup (as is)
4 oz. cheddar cheese, shredded
In 2 quart casserole dish, layer 1/2 can green beans, part of cheese and
some onion rings, 1/2 can soup.
Add remaining beans, cheese, soup, and onion rings on top.
Bake at 350° for 30 to 40 min. 

HAM AND NOODLE CASSEROLE
Mix together:
6 lbs. ground cooked ham, use medium grinder
6 cups milk
6 tsp. salt or less
3 tsp. pepper
5 T. dry mustard
2 or 3 T. grated onion
3 small cans chopped pimentos
12 eggs beaten
1 1b. grated sharp cheese
Grease pan well
Cook 3 lbs. noodles, 
Drain and rinse with cold water just before putting in pan.
Place alternate layers of noodles and meat mixture in pan.
Top with crushed bread crumbs
Bake 1 hour at 350°
6 cans mushroom soup
Thin with milk or white sauce.

WHITE SAUCE
1 Tab. butter
2 tsp. cornstarch
1/2 tsp salt
1/8 tsp. pepper
1 cup milk
Heat to boiling over direct heat and then boil gently 2 min.
stirring constantly.  

HAM AND POTATO CASSEROLE
(Half recipe) Vegetable cooking spray
(3) 6 large red potatoes, peeled and thinly sliced
(1/2) 1 lb. cooked lean ham, cut into 1 in. cubes
(1/2) 1 small green bell pepper, seeded and finely chopped
(1 1/2) 3 scallions, finely chopped ( include green tops )
(2 oz) 1 4-oz pkg. shredded reduced—fat cheddar cheese
(1 T.) 2 T. margarine
(1 1/2) 3 t. flour
(1/2) 3/4 t. powdered mustard
(1 c.) 2 cup skim milk
(pinch) 1/8 t. black pepper, freshly ground
(1/8) 1/4 t. paprika
(1/4) 1/2 cup unseasoned bread crumbs
Preheat oven to 375°. Coat a 2 qt. casserole pan with cooking spray
and arrange half of the sliced potatoes on the bottom, overlapping.
In a medium bowl, combine ham, bell pepper and scallions. Evenly
scatter over potatoes, top with remaining potatoes slices, sprinkle
with cheese.
In a small saucepan, melt margarine and blend in flour and
mustard. Slowly add milk and continue to stir over medium heat
until sauce thickens; mix in black pepper and paprika.
Pour sauce evenly over potatoes and ham.
Top with bread crumbs.
Cover and bake 45 min. , uncover and continue
to bake an additional 30 min. or until potatoes are fork tender and
golden brown.
Serves (3) 6.  

MACARONI AND CHEESE
1/4 cup chopped onion
1 T. butter or oleo
1 can Cream of mushroom soup
1/2 cup milk
2 cups (before cooking) cooked elbow macaroni
1 1/2 cups shredded cheddar cheese
In saucepan, cook onion in butter until tender
Blend in soup and milk; add macaroni and cheese.
Heat until cheese melts; stir occasionally.
Makes about 4 cups.

ONE SERVING CHEESE PUFF
1 1/2 slices white or whole wheat bread buttered.
1 egg
1/2 cup milk
1/4 cup shredded process American cheese
1/8 tsp. onion salt
1/8 tsp. salt
6 to 8 drops hot pepper sauce
Cut bread into strips; place with buttered sides down along sides
and on the bottom of 10 oz. custard cup.
In a bowl lightly beat egg; add milk, cheese, onion, salt, and hot
pepper sauce.
Pour into custard cup.
Place on a baking Sheet.
Bake at 350° for 35 to 40 min. or until puffy and golden brown 
Serve immediately.
Yield: 1 serving 

QUICK SAUCY CHICKEN CASSEROLE
3 cups cut—up cooked chicken or turkey
2 cans (10 3/4 oz. each) cream of mushroom soup
1 pkg. (16 oz.) frozen mixed vegetables
1 t. poultry seasoning
1/2 t. garlic salt
2 cups Bisquick baking mix
1 1/2 cups milk
1 t. parsley flakes
Mix chicken, soup, vegetables, poultry seasoning, and
garlic salt in ungreased 13 x 9 x 2 " baking dish
Stir baking mix and milk until blended
Pour over chicken mixture. Sprinkle with parsley
450° Bake 30—32 min. or until crust is light golden brown
8 to 10 servings
Leftover, frozen, canned, or deli chicken can be used. 

SALMON SOUFFLÉ
Make a white sauce of
3 T. butter or oleo
3 T. flour
1 1/2 cup milk
1/2 t. salt 
pepper to taste
4 eggs, separated
Pour sauce over 4 egg yolks while hot.
Add 1 can salmon, drained and boned.
Fold in stiffly beaten egg whites
Turn into greased (about 2 qt.) baking dish
Place in pan of hot water and bake 45 min. or longer.
Medium oven 375°

Alternate method:  Sue's version- Mix white sauce, beaten eggs, and salmon together well.
              Bake as indicated.

SAUSAGE AND RICOTTA PASTA BAKE
1 1b. Italian sausage links, slice 1/2" thick
1 T. olive oil
2 (14.5 oz.) cans diced tomatoes
1 6 oz. can tomato paste
1 (15 oz.) container ricotta cheese
1 lb. bow tie (farfalle) pasta, cooked
1 1/2 cups Mozzarella cheese, shredded and divided
Cook sausage in hot oil over med. high heat in skillet until meat is no
longer pink, drain well.
Stir in undrained tomatoes, tomato paste plus 1/4 cup water.
Simmer 3 min.
Combine ricotta, cooked pasta, 1/2 cup mozzarella;
season to taste with salt and pepper.
Spoon half of pasta mixture into a lightly greased 2-quart baking dish.
Top with half of sauce. Repeat layers.
Cover and bake at 350°, 25 min. Uncover sprinkle with
remaining mozzare11a. Continue baking uncovered
8 to 10 min. until cheese is melted. 

SPAMETTE CASSEROLE
1 pkg. (2 cups uncooked) Creamettes macaroni (7 oz)
1 10 oz. can mushroom or celery cream soup
1/4 lb. process cheese (cubed or grated)
1/2 cup milk
1 T. chopped onion
1 T. chopped green pepper
1/4 tsp. pepper
1 12 oz. can spam, cut into 1/4 in. cubes
Cook and drain macaroni. Combine soup, milk
green pepper, onion, and pepper.
Place over low heat. Add cheese and stir occasionally until cheese melts
Mix macaroni with spam in a 1 1/2 qt. casserole.
Pour cheese sauce over macroni and spam.
Bake at 325° for about 15 min. 

SPRINGTIME EGG SKILLET
1 T. oil
2 cups frozen shredded hash brown potatoes
6 eggs beaten
1 pkg. (2.1 oz) Ready-to serve bacon, cut into
1/2 in. pieces
1/3 cup sliced green onions
Salt and pepper to taste
1/3 cup shredded sharp cheddar cheese
Chopped tomatoes
Heat oil in medium nonstick skillet on medium-high heat.
Add potatoes; cook 8 to 10 min. or until potatoes are brown,
stirring occasionally.
Spread potatoes to evenly cover surface of skillet.
Mix eggs, bacon, onions, salt and pepper in small bowl. Pour egg
mixture evenly over potatoes.
Reduce heat to med. low; cover.
Cook 10 min. or until eggs are set. Remove from heat. SPRINKLE
with cheese.
Garnish with chopped tomatoes and additional onions, if desired.
Cut into wedges
Makes 6 servings 

STROGANOFF

      

            
1/2 Cup chopped onion
            
1 can (8 oz) sliced mushrooms
      
      

            
1 clove garlic 
            
1 can cream of chicken or cream of celery undiluted
      
      

            
1/4 cup butter
            
1 cup sour cream
      
      

            
1 lb. ground beef
            
parsley
      
      

            
1 t. salt
            
1/4 t. pepper
      
      

            
2 T. flour
            
a little celery
      

Sauté onion, garlic and celery in butter over med. heat.
Stir in meat and brown.
Stir flour, salt, pepper, parsley, and mushrooms. Cook 5 min.
Stir in soup, simmer uncovered, 10 min.
Stir in sour cream.
Heat through. Serve with noodles.
2 cups uncooked noodles.
Cook in 6 cups water with 1/2 t. salt.  Drain.
Optional:  Add 2 T butter and 1 t. poppy seeds.

SUE'S TETRAZZINI
4 oz. spaghetti, broken into 2" pieces
3/4 cup sliced mushrooms
2 T butter
1/2 t minced onion or 3 T chopped onion
1/4 cup chopped celery
cayenne pepper
1/4 t margarine
1 can celery soup + 1/2 can milk
2 T chopped pimento
1 + cup turkey or chicken
1/4 cup sharp cheddar cheese, grated
1/4 cup parmesan cheese
1/4 cup sherry or cooking wine
Melt butter and sauté celery and onion, add seasonings and blend
in soup, milk, wine; stir until smooth.
Mix cooked and drained spaghetti, mushrooms, pimento and turkey.
Pour in sauce mixture, mix. Top with cheeses
bake at 350° about 30 min. uncovered
Casserole or loaf pan 

SUNDAY BRUNCH CASSEROLE
1/2 cup veg. oil, divided
1 30 oz. bag frozen hash brown shredded potatoes
2 cups (approx. 1lb.) ham cubed
1 red bell pepper, diced
1/4 cup sliced green onion
1 cup (4 oz.) shredded cheddar cheese
6 to 8 eggs
salt and pepper to taste
Heat 1/4 cup oil in large non-stick skillet over medium Heat.
Add half of the potatoes, cook to desired color and crispness,
stirring only when bottom potatoes are golden brown. Spread
potatoes in greased 9 x 13 in. baking dish; bake at 425°
while cooking remaining potatoes. Combine and season potatoes;
stir in ham, red pepper, onion, and cheese.
Spread in baking dish and make indentations for eggs.
Break an egg into each indentation. Return dish to
oven and bake 14 to 18 min. or until eggs are set.
Season eggs.
6 to 8 servings