Spam Macaroni Casserole

When Myrna made a Spam recipe last week,  I remembered this recipe which I used to make regularly when we had a kid at home. 
We enjoyed it again  Saturday, it has just the right flavors!

It came with a set of the cards from the 1971 Betty Crocker Recipe Card Library. You bought the box and a few sets of the recipe cards and then additional cards were sent every month or so. Of course, most of the recipes used a variety of convenience foods, really beginning to be popular in the early ‘70’s. I picked them up cheaply at a yard sale a year or two after they came out and this was one of the few recipes I kept and used.  
I also make it with ham instead.  I also like the Brookdale canned luncheon meat brand from Aldi's.   Serve it with a green vegetable or salad and fruit for dessert.
I made it in my favorite 1970's casserole dish, a covered French Arcopal (the European "Pyrex") casserole I bought from my German landlady's kitchenware shop and brought back with us to the states.  I use it often and would hate to have anything happen to it.
Spam Macaroni Casserole
4 Ounces Macaroni -- uncooked
1/2 Cup Onion -- chopped
1/3 Cup Green Pepper -- chopped
2 Tablespoons Butter
1 Can Spam -- cubed
1/2 Cup Catsup
1/3 Cup Cheddar Cheese -- shredded
1 Can Cream of Mushroom Soup
Cook macaroni; drain. Cook onion and green pepper in butter until tender. (This can be done in the same pan).  Stir in remaining ingredients; pour into an ungreased 1 1/2 quart casserole, bake, COVERED, 30 minutes at 400°.
6 Main Dish Servings

Potato Cottage Cheese Au Gratin

While looking for a new recipe using cottage cheese, I ran across this one on the Hood Cottage Cheese web site. I made a couple of minor changes. This recipe was easy to make and every one who ate it thought it was quite good. Cottage Cheese is often on sale here so I have made them many times since finding the recipe. They reheat very well. Good way to get some Protein into the diet. 

The original recipe calls for bread crumbs on top before baking. As I wanted to eat them I use grated parmesan cheese and this works quite well. Hope you enjoy them also. 

Do check out the Hood web site as they have several recipes using cottage cheese there.
Do use the heavy cream (whipping cream) as it helps thicken the potato dish. It holds together well enough that you can cut it into squares to serve or just spoon it out.

Potato and Cottage Cheese Au Gratin

Makes 4 servings

1 cup cottage cheese

1/2 cup heavy cream

3 large potatoes, thinly sliced

1/2 cup bread crumbs

Salt and ground black pepper, to taste

1 tsp paprika

1 tsp chives, chopped

1/2 cup cottage cheese

Preheat oven to 400°F. Coat the inside of an 8-inch square baking pan with cooking spray. In a medium mixing bowl, combine the one cup of cottage cheese with heavy cream, and set aside. Place a thin layer of potatoes on the bottom of the prepared pan, and top with 1/3 of the cottage cheese/heavy cream mixture, spreading the mixture evenly. Sprinkle 1/2 teaspoon of the breadcrumbs along with salt and pepper to taste on the potatoes. Form 2 more layers in the same manner. Finish the top layer by spreading evenly the remaining 1/2 cup of cottage cheese over all. Top this with a thin layer or bread crumbs and sprinkle lightly with paprika. Bake for 50 to 60 minutes or until golden brown on top and done in the center. Garnish with fresh chives. Allow to cool for 15 to 20 minutes on a wire rack before cutting.

Muffuletta Pasta

My husband tells me “You can make this anytime”, because “it has everything we like in it”.  It also has everything I usually have on hand in it too!  I loosely adapted this from a Taste of Home recipe; if you have it or can find it, substitute tapenade or ripe olive bruschetta topping for the black olives.  This is an easy dish that you don’t have to bake. 

Muffuletta Pasta 

  12         ounces  bow tie pasta

     1/3    cup  onion, diced

  1 1/2    teaspoons  butter

     2        teaspoons  minced garlic

  12         ounces  cubed fully cooked ham

  6           ounces  ripe olives – chopped and drained

  2 1/2   ounces  sliced pepperoni

     3/4    cup  heavy whipping cream

   2          tablespoons  butter

  6           ounces  shredded Italian cheese blend – 1 1/2 cups

Cook pasta according to package directions.

Meanwhile, in a large skillet (I use my wok), sauté onions in 2 teaspoons butter until tender. Add garlic; cook 1 minute longer. Add the ham and pepperoni; sauté 2 minutes longer.

Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes.

Drain pasta; toss with ham mixture and olives. Sprinkle with cheese.

Yield:  4-6

Instant Pot Beefy Mexican Rice

Top left: clockwise:  Browning beef and onions, ready to pressure cook, instant pot heating, after final cooking, ready for lunch.

Have you succumbed and purchased an instant pot yet? I finally did, because I like my stove-top pressure cooker and the idea of not even heating the stove in the summer has a certain appeal.   Also, Myrna's review and recipes for her instant pot made me think I would use one.  I especially like mine for cooking rice and making stock, as well as converting recipes I have used in my stovetop pressure cooker, like Swiss Steak.

If you have one, here’s another dish I like to make so I have extra meals for the freezer to use on those busy days.    You can make this a pantry meal by using home canned Hamburger Mix in place of browning the beef and onions.  I use my home canned black beans and home-canned tomatoes too and canned corn.  Use canned red beans or kidney beans instead of black beans if you like, any of them are good, and salsa is a good substitute for the canned tomatoes.  
Use the pantry version for a first day of camping, letting it cook while you set up your campsite.  Heat your dishwater in the pot for cleanup.  
The meal takes about 10 minutes to prep and 20 minutes total cooking time.  (Remember, you can be doing something else while the recipe is cooking, not stirring over a hot stove).   
Try serving with canned green beans, relishes and canned fruit for a 1950's meal like Grandma's.

                   

  Instant Pot Beefy Mexican Rice

  1         tablespoon  olive oil -- optional (depends on how lean your beef is)

  1         pound  ground beef

  1         cup  onion -- diced

  3         teaspoons  chili seasoning mix -- or 1 1/2 tsp. chili powder; 1/2 tsp cumin

  1         cup  long grain rice -- 6 1/2 ounces

  2         cups  water

  2         cups  Stewed tomatoes

  1         cup  black beans, canned -- rinsed and drained

  1         cup  frozen corn – thawed

  1         cup  shredded cheddar cheese -- or 4 Cheese Mexican blend

Heat oil in pressure cooker pot with cooker on Sauté setting.

Add ground beef, onion, seasonings. Cook, stirring and breaking up beef to crumble it, until beef has browned, about 5 minutes.   (Or substitute 2 pints of Hamburger Mix, using the drained liquid for part of the water).

Add rice, water, and tomatoes. Stir to combine. Close and lock lid. Set to high pressure for 8 minutes.

Quick release the pressure and remove lid.

Set cooker to Sauté setting. Add black beans, and corn. Stir to combine. Cook, stirring occasionally, about 3-5 minutes or until beans and corn are heated through.

Top with cheese and serve immediately.

Makes about 8 servings.
To Freeze: Cool, pack 2 servings in quart freezer bags, about 13.5-13.75 ounces each or about 7/8 cup servings per person.  Freeze flat.  
Microwave until hot in a partially covered dish or use plastic wrap with slits in it to cover the dish.  Top with cheese after reheating if desired.

Bacon Cabbage and Noodles

 I am not sure where I found this recipe but we thought it was very good and have enjoyed it several times. Simple to make, takes very little time and is easily cut down in size or doubled. Also when cabbage is on sale, it makes an affordable meal.

Bacon Cabbage and Noodles

¾ pound sliced bacon diced

½ medium cabbage, thinly sliced

¼ teaspoon salt

Dash pepper

1 teaspoon caraway seeds

2 cups (8 ounces) thin egg noodles cooked and drained

  In a large skillet, cook diced bacon until crisp, set aside on paper toweling to drain Discard all but 3 tablespoon of the bacon fat. Add the thinly sliced cabbage and the caraway seeds to the skillet and cover and cook on low for about 20 minutes till just tender, stirring occasionally. Stir in the salt, pepper, noodles and reserved cooked bacon, heat through.

Freezer Chicken Pot Pie Filling

Here’s my favorite recipe for using those frozen pie crusts in my freezer…freezer pot pie filling…most of the mess and work are done ahead, and you simply combine your crust and filling and bake!

If you wish, you can use leftover mashed potatoes for the topping and skip the pie crust.   Simply spread the potatoes over the filling, top with a little melted butter and bake.  You can also just put a top crust on your individual pies in small casseroles and bake until the crust is brown and the filling is bubbly.

You can use the recipe for Perfect Poached Chicken for this recipe, or leftover turkey works well.  You can use Home Canned Chicken Breasts or Home Canned Turkey   too. 

Having packages of the pot pie filling and of the pie crust in my freezer sure makes pot pies easier!        

                        Freezer Chicken Pot Pie

  6        ounces  onion -- chopped

  5        ounces  celery -- chopped

  5        ounces  carrots -- chopped

  2        tablespoons  butter -- melted

  2        ounces  flour, all-purpose

  2        cups  chicken broth

  1        cup  evaporated milk

  20      Ounces  cooked chicken breast halves without skin, diced -- 2 pounds uncooked

  5        ounces  frozen peas -- thawed

            Dough for 4 single pie crusts

Assembly Directions:

Sauté onions, celery and carrots in butter in a large skillet over medium heat until tender.  Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk.  Cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, salt and pepper.

Freezing and Cooking Directions:

Cool. Freeze 3 cup portions in freezer bags for 10" pie or ¾ cup portions for about 8 individual 5” pot pies. 

Keep frozen pie crusts on hand.

To serve: Thaw filling. Bring pie crusts to room temperature. Shape bottom pie crusts. Add filling. Cover with top crust. Pinch the edges of the two crusts together and then flute or crimp. Make a few slits in the top crust for the steam to escape.

Bake at 400° uncovered for 45 minutes. Let stand 10 minutes before serving.  For individual pot pies, they are usually done in 30 minutes.

Makes 3 cups of filling for each of two 9" pies, eight bags of 3/4 cups of filling for 5" individual pies, or 6 cups of filling for the recipe.

Reuben Sandwich Casseroles

 Bettie and I went out to eat with my daughter and some friends at one of our local restaurants, and one of the gals wanted a Rueben sandwich but not the bread, carb counting, not a Celiac like I am. I suggested she order it without bread as I often order sandwiches that way. To our surprise it came in a individual casserole dish. We all thought it was a great idea so I tried it for supper last night.

 I had the oven on so used it though I think you could use your microwave as well just heat till hot and cheese is melted. I will make these often as we all enjoyed them a lot.

Reuben Sandwich Casseroles

 For each casserole dish (I used 10 ounce size):

2 ounces of drained sauerkraut

2 slices of corned beef or pastrami from the Deli

1 large slice of Deli Swiss Cheese

Caraway seed  optional

Thousand Island dressing to add at the table

Rye bread croutons optional

  In each casserole dish layer in order, sauerkraut, sprinkle with caraway seed (Optional), corned beef folded to fit the dish, top with the cheese and bake in 350° oven about 15 minutes or until hot and cheese is melted. Serve with Thousand Island dressing for everyone to add their own. (Both Bettie and I felt it wasn't needed so didn't use any though I like it on a sandwich.)

 Serve with a good sharp dill pickle spear, some potato chips and you have a nice lazy weekend meal.

Use It Up...Freezer Cheese Potatoes and Freezer White Sauce

Here’s one of my favorite make-aheads to keep in the freezer.  No last-minute fuss; no mess before your meal.  I portion them for 2 servings; you can also make the whole recipe ahead of time and just thaw and bake for company in a 9 x 13” casserole dish.   Having this side all ready to bake means I can spend some time on the rest of my meal without being frazzled at the last minute.

I buy the hash browns on sale and the cheese on sale and freeze them separately until sour cream is on sale, then I make up this delicious dish.   Make 2 batches…one for smaller meals to use over time and one large batch for any company or holiday meal.              

                       Freezer Cheese Potatoes   

  30           ounces  potatoes, hashed brown -- shredded

  1 ½          ounces  onion -- chopped

  16           ounces  sour cream

  4             ounces  cheddar cheese -- shredded

    1 ½           cups Freezer White Sauce with dry milk **

**Prepare white sauce ahead and refrigerate until used – 2 hours up to one day ahead.

Thaw potatoes just slightly and break apart well.  Mix onion, sour cream, white sauce and cheese.  Stir in 1/2 potatoes and mix well, stir in remaining potatoes.

Put the mixture in freezer bags, 4 oz for each side serving (I freeze 8 ounces for 2 servings).  Label and freeze.  Or put whole mixture in gallon freezer bag to make a 13x9" casserole.

TO SERVE:

Thaw.  Press in sprayed casserole, top with cornflake crumbs,  and bake at 350 for 30 minutes for smaller portions. 

Bake full amount in 9 x 13" pan at 350 for 1 hour. 

2017 Cost:  $5.56 or 35¢ per serving

Per Serving: 227 Calories; 14g Fat (55.8% calories from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 123mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

             

     

              Freezer White Sauce**

  2 1/8    ounces  flour, all-purpose (1/2 cup)

  1           ounce  dry skim milk

  1 1/2    cups  water -- warmed (add to dry milk to make amount)

     1/2    tablespoon  chicken bouillon granules

     2/3    ounce  onion -- minced fine

     2/3    ounce  celery -- minced fine

Add water to dry milk to make required amount of liquid.  In saucepan, warm 2/3 of milk.  Place flour and broth powder in measure, gradually stir in remaining milk.  Stir into warmed milk, stirring constantly over medium heat, bring to a gentle boil, and allow to boil one minute .  Add vegetables.  Cool; refrigerate until used.  1 1/2 cups equals 1 small can of cream soup undiluted.

Use for freezer casseroles, or freeze in batches to thaw and use as a substitute for canned condensed soup.

Cost 6 cents per cup if regular onions are used, 9 cents if frozen onions are used.

Makes 1 1/2 cups

Corn and Noodle Casserole

  This is a recipe we thought most people would like doubled or tripled at a buffet or pot luck meal; or for a pleasant family meal. You have your vegetable and pasta in one…we enjoyed this with liver and onions and a green salad one day, and with pork chops baked in the oven at the same temperature and a salad on another day.  It’s nice to have at least one of your dishes baking while you prepare the rest of the meal, and I usually have all of the ingredients on hand.                      

Corn and Noodle Casserole Recipe

  1            can  whole kernel corn -- (15-1/4 ounces) well-drained

  1            can  cream-style corn -- (14-3/4 - 15 ounces)

  1            cup  cooked wide egg noodles -- 1 1/2 ounces uncooked noodles

  1            small  onion -- chopped

  1            small  carrot – shredded (or finely chopped)

  1            Large  Egg – beaten (optional)

     1/4      cup  Cubed Process American Cheese

     1/4      teaspoon  salt

     1/4      teaspoon  pepper

     1/3      cup  crushed saltines (about 10 crackers)

  1            tablespoon  butter -- melted

In a bowl, combine the first eight ingredients. Transfer to a greased 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 45-50 minutes or until heated though. Yield: 4-6 servings.

Country Cooking

Monterey Chicken and Pasta

I don’t usually have purchased cream soups on hand, so I like casseroles that use anything else for the sauce!  This is an easy, delicious recipe from Taste of Home that used what I had on hand.  I used home canned chicken, drained, for the meat; any cooked poultry or even ham or cooked pork would work.  Same goes for the pasta – use what you have that your family likes, including broken-up spaghetti, macaroni elbows or noodles.  You can use any melty cheese, (leaving out the Parmesan), including American or Swiss for a different flavor, and you can add a different vegetable too, although this is a take on the ubiquitous green bean and French fried onion casserole turned into a main dish.                   

Serve with a crispy tossed salad and you’re ready.

Monterey Chicken and Pasta

  4             ounces  rotini -- dry

  1             egg, beaten

  1             cup  sour cream -- (8 ounces)

  2             tablespoons  grated Parmesan cheese

     1/4       teaspoon  garlic powder

1                                cup  shredded Monterey Jack cheese -- (4 ounces)

  2             cups cooked chicken, diced in ¾” pieces (I used 1 pint canned)

  10 oz.     package  frozen green beans -- or 1 pint canned, drained

  1             can  french-fried onions -- (2.8 ounces) divided

Cook pasta according to package directions. Meanwhile, in a medium bowl, beat egg.   Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, chicken, green beans and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

Yield: 6 Servings

Imperial Scallop

I remember helping my grandmother do some “downsizing” and “uncluttering” when I was in high school, and she had a cabinet over her refrigerator full of old, old cookbooks and recipe leaflets dating from her early married years in the World War One era.  I sure wish I had been able to save them; but I am finding the internet is a bonanza of these old books.

"The Good Housekeeping Women’s Cook Book  1909" has some good recipes, you can download the free PDF at the link.  Here is one of them.  I did modify it by adding peas and a little onion for flavor, and I give a recipe for the cream sauce and bread crumbs, which the original didn’t show…you were supposed to know how to make those recipes.  They also give just wood stove baking directions; a moderate oven is usually 350°-375°.

We liked enough to make it whenever I have too many eggs or they are on a good sale, the last time I made this they were 50¢ a dozen on the best sale we had seen for several years.

Imperial Scallop

1          tablespoon chopped onion 

1          cup  ham – diced

1          cup peas, fresh or frozen

  1 ½    cups  cream sauce

  3        large  eggs -- hard cooked and sliced

     ½    cup  fresh bread crumbs

  2        teaspoons  melted butter

                             

                        Cream sauce

  1 ½    cups  milk

  3        tablespoons  butter

  3        tablespoons  flour

            Salt and pepper to taste

Preheat oven to 375°.

Toss melted butter and breadcrumbs and set aside.  Grease a 1-1 ¼ quart shallow casserole.

To prepare cream sauce; melt butter, set off heat and whisk in flour until smooth, heat over medium heat one minute, stirring constantly.  Set off heat and whisk in milk slowly.  Let cook 3-4 minutes until medium thick.

Stir the ham, onion and peas into the cream sauce, put half in a baking dish, add the sliced or chopped eggs, then the rest of the ham mixture, cover with bread crumbs, and bake until a very light brown.

Bake at 375° for 20-25 minutes until bubbly and crumbs are brown.

4 servings

From the Garden...Celery Casserole

  I found this dish in a booklet I picked up at our local book sale…"Pillsbury  Come for Dinner 1984 .  I like celery as a vegetable, not just a seasoning, and I had all the ingredients, so we enjoyed it for lunch today.  I prepared it, slid it in the oven, and had plenty of time to get some pork chops ready to go with it, with some mandarin oranges for dessert.  I used Emmentaler for the Swiss cheese because I keep it on hand in the freezer to make Spätzle with  cheese, and it melts very nicely.  I made the bread crumbs from a couple of slices of bread in my little food processor.

To keep your celery a lot longer, keep it wrapped tightly in foil and refrigerated in your crisper drawer.

My husband thought it was great, creamy and crunchy with a nicely flavored topping.                

                             Celery Casserole

  3          cups  Celery -- sliced

  4          tablespoons  Almonds -- slivered

  8          ounces  Water Chestnuts, Canned -- sliced, drained

  4 1/2   ounces  Canned Mushroom Slices -- drained

  2          tablespoons  Butter

  2          tablespoons  Flour

  1          teaspoon  Chicken Bouillon

  1 1/2   cups  Milk

  2          ounces  Swiss Cheese -- shredded

                        Topping

     2/3   cup  Soft Bread Crumbs

  2          tablespoons  Butter -- melted

  3          tablespoons  Parmesan Cheese -- grated

Heat oven to 350°.  Grease 1 1/2 quart casserole.  In a medium saucepan, cook celery in boiling salted water until crisp-tender, about 5 minutes, drain.

Combine celery, almonds, water chestnuts and mushrooms; spoon into prepared casserole.

In a medium saucepan, melt butter, blend in flour and bouillon; cook until smooth and bubbly.  Gradually add milk, cook until mixture boils and thickens; stirring constantly.  Stir in Swiss cheese.  Pour evenly over celery mixture, stirring gently.

In a small bowl, combine all topping ingredients; sprinkle over casserole.

Bake at 350° for 25-30 minutes or until light golden brown and bubbly.

Six 1/2 cup servings.

Double recipe for a 13 x 9" baking dish.

Sausage Rice Pecan Casserole

 Taking a basic recipe and changing it to suit your families taste is an easy thing to do.

This recipe from Johnsonville Sausage Company did not call for the pecans, but we like them with rice so I used some. Added sherry to the cooking liquid and left out the seasoning packet that comes with Uncle Ben’s wild rice and white rice mix. The seasoning packet has wheat in it so I used a tablespoon of a herb mix seasoning from Penzeys spice company. You could use any combo of spices your family likes though I would stay with the green herbs. I also used just three sausage instead of the whole package because that was what I had on hand. 

 Every one enjoyed it and I will make it again. Served it with green peas, cottage cheese and warm rolls. Next time I might add some shredded orange peel for a little extra flavor boost. It was quick and good to fix when we were all tired of leftovers from the Ham and Turkey, etc. This gives you a change of pace without a lot of work.

Sausage, Rice, Pecan Casserole

1 box (6 ounces) long grain, wild rice mix with seasonings, Or 1 tablespoon of a Italian seasoning spice mix

1 package (13.5) Johnsonville smoked sausage, sliced (I used 3 sausages)

1 cup sliced fresh mushrooms

½ cup diced green pepper

1 garlic clove minced

½ cup toasted broken pecans 

¼ cup sherry (optional)

1 cup chicken stock 

 Prepare rice according to the package directions using the sherry and chicken stock for some of the water called for on the rice package. 

 In a skillet, sauté sausage for 2 to 3 minutes, blot some of the grease with a paper towel, add the mushrooms, green pepper garlic until tender. Add the toasted pecans and heat through. Combine with the prepared rice and serve. Garnish with some green pepper strips 

Hot Chicken Salad

This is an oldie but goodie from the first cookbook I ever personally owned, Betty Crocker’s Good and Easy Cookbook, first published in 1954, but still being printed in the sixties.  My copy is well used, taped up on the spine, and I still look through it occasionally for good recipes from that era.  

I used to make this recipe when I was first married, and Myrna says she served it to her ladies’ Christian Service Group when she was first married. 

It’s a good way to use leftover cooked or canned chicken or turkey, and it’s quick and tasty, with no canned soup or sauce making.  You must use full-fat mayonnaise for this to work. 

The celery stays crunchy; making it actually a salad…I only cooked mine 10 minutes in these shallow casseroles.  I stir the chips right into the mixture right before putting it in dish to bake; they stay crisp and don’t burn before the dish heats through.           

                   Hot Chicken Salad

  2        Cups  Chicken -- cut up

  2        Cups  Celery -- thinly sliced

     ½    Cup  Almonds -- or peanuts, toasted

     ½    Teaspoon  Salt

  2        Teaspoons  Grated Onion

  1        Cup  Mayonnaise (I used ¾ cup)

  2        Tablespoons  Lemon Juice

     ½    Cup  Cheese -- grated

  1        Cup  Potato Chips -- crushed

Heat oven to 450°.  Combine ingredients except cheese and chips.  Pile lightly in individual baking dishes.

Sprinkle with cheese and potato chips.

Bake 10-15 minutes.

Creamed Potato Casserole

This casserole calls for sliced cooked potatoes. Really all you are doing is heating the potatoes in the sour cream sauce you are making. This makes it a nice quick meal for a busy household. Cook the potatoes whole earlier in the morning or the evening before. If you have some left over this is a good recipe to use them up. 

 The addition of the sour cream and cheese add a twist on creamed potatoes and you can vary the herbs and cheese to suit your families tastes. I used Parsley and Thyme and a combo of grated cheddar and parmesan cheese. Do not over bake in the oven, you are just heating them up again, they will get dry if in the oven too long. You can always add a little warm milk if they appear too dry.

Creamed Potato Casserole

4 cups sliced cooked potatoes (boil or steam just until a sharp knife slips in easily.) 

1 cup sour cream

½ cup milk

1 Tablespoon instant minced onion

1 teaspoon dry parsley flakes ( or dry herbs of your choice)

1 teaspoon salt

⅛ to ¼ teaspoon pepper

½ cup grated cheese Cheddar or mixture of what you have on hand

 Mix together all ingredients except potatoes.

Place half of the potatoes in a 8” square or round pan. Top with half of the sour cream sauce. Repeat layers. Sprinkle with cheese and bake in moderate oven (350°) for no longer than 20 minutes or just until hot. If it becomes too dry, add a little warm milk.

Italian Macaroni Bake

 We all like casseroles and though I can’t have the macaroni I usually save out some of the rest and eat it with rice. This all in one pan, on the stove and no oven needed was just the type of dish that I like to fix. It was excellent, very fast, and very few dishes. What else could a cook ask for! The recipe came from a Taste of Home Ground Beef recipes magazine. I have used several of the recipes in it and they have all been good.

 I served this with green beens and cornbread muffins, a salad or different vegetable would also be good. I need to say that I made half of the recipe and fed 4 people with some left over. Taking into account that we don’t eat as much as we did when we were younger, this does make a fair amount of casserole. The recipe says it is for 5 people but they would need to be 5 hungry people. Do use the Italian cheeses this calls for as that is what gives it a little different flavor than your standard cheddar or american cheese type dishes.

Italian Macaroni

1 pound ground beef

1 can (28 ounces) diced tomatoes undrained

2 cups water

1 envelope onion soup mix

1 teaspoon dried Italian seasoning

⅛ teaspoon crushed red pepper flakes, optional (I did use them)

Salt and Pepper to taste 

2 cups uncooked elbow macaroni

½ cup grated Parmesan cheese

1 cup (4 ounces) shredded mozzarella cheese

 In Dutch oven or deep skillet, cook beef over medium heat until no longer pink; Drain.

Add the undrained tomatoes, water, dried soup mix, Italian seasoning and pepper flakes. (I added a little salt and black pepper as it was not as spicy as we like.) 

Bring to a boil, stir in the macaroni. Reduce heat and simmer for 9 to 10 minutes or until macaroni is tender.

Remove from heat, stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand till cheese is melted, about 2 minutes.

Baked Pork and Potato Casserole

  I had three bone-in center cut Pork Chops and potatoes so took parts of three recipes and made them into a casserole. We ate it with green beans and had fresh raspberries from our bushes for dessert. They are three years old now and really bearing well. Good enough to eat without anything else, but better with sugar and half and half, the raspberries that is.

 The casserole turned out well, and hopefully I can remember what I did use and give you the recipe. 

Pork Chop and Potato Casserole

Three bone-in center cut pork chops

3 medium baking potatoes, peeled and sliced thinly

1 small onion sliced thinly

½ teaspoon dried marjoram and or fresh thyme

Salt and pepper to taste

1 can of cream of chicken, mushroom soup

½ can milk

2 tablespoons Sherry or Marsala optional

 Brown pork chops on both sides and place in 11 by 7 inch baking pan. Cover with sliced onion, sliced potatoes, In pan you used to brown chops, heat the cream soup, milk and sherry. Add the dried marjoram and thyme. Pour over the potatoes, cover with foil and bake at 350° for an hour. If getting too dry, add a little milk. Our were just right with the ½ can.