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‘Casseroles’ Category

  1. Salmon Rice Loaf

    January 27, 2012 by joe

    What could better support the Alaskan fishery? 100 serving recipe.


    • Canned Salmon: 10 lbs (10 1 lb cans)
    • Eggs: 40 large
    • Cooked Rice: 3 quarts
    • Milk: 2 quarts
    • Soft Bread Crumbs: 2 quarts (12 oz)
    • green peppers, chopped: 1 cup
    • Lemon juice: 1/2 cup
    • Parsley, chopped: 1 cup
    • Baking powder: 2 and 2/3 tablespoons
    • Salt: 1/2 tsp


    1. drain and flake canned salmon
    2. beat eggs
    3. combine all ingredients
    4. pour into 2 greased baking pans (12x20x2 inches), about 1 and one half gallons per pan.
    5. bake at 350 degrees f (moderate oven) 45-60 minutes until loaf is firm in the center.
    6. server plain, or with sauce, 50 servings per pan.

    Source: School Lunches

  2. Kraut and Frankfurter Delight

    October 5, 2007 by joe

    (yield: 25)
    temp:  350 degrees f.
    time: 40 min.

    4-1/2 qt. mashed, cooked potatoes
    1-6lb. 3oz. can sauerkraut
    1 t. salt
    1-1/2 tsp. pepper
    3 lbs. frankfurters

    1. line bottom and sides of greased utility pans with potatoes.
    2. combine undrained kraut, salt, pepper, oregano and mustard, mix well, turn kraut mixture into utility pans.
    3. top with frankfurters.
    4. bake in a moderate oven (350 degrees f) 40 minutes.

    note: the procedures call for two ingredients not in the ingredient list, oregano and mustard. for this quantity of sauerkraut, we recommend about 1/4-1/2 cup prepared yellow or brown mustard and 2 t. oregano.

    Source: KJFSC

  3. Rye Rice and Kidney Bean Casserole

    September 28, 2007 by joe

    (yield: 25)

    3 c. raw whole rye, cooked tender
    1-3/4 c. dry kidney beans, cooked or canned kidney beans, drained
    6 stalks celery, chopped
    6 c. tomatoes, chopped, fresh or canned
    1 t. dill seeds, ground
    1-1/2 tsp. sage
    1 t. salt
    3/4 c. soy sauce
    6 eggs, beaten
    3 c. grated cheese
    3 c. raw brown rice, cooked

    1. combine all the ingredients except the grated cheese.
    2. turn mixture into an oiled casserole.
    3. bake at 350 degrees f. for 45 minutes, until firm, sprinkling
    the grated cheese over the top during the last 10 minutes of baking.

    Source: KJFSC

  4. Mashed Potato-Zucchini Bake

    September 28, 2007 by joe

    (yield: 25)
    temp: 350 degrees
    time: 40 minutes

    4-1/4 c. water
    3/4 c. milk
    2 t. margarine
    1-1/4 tsp. salt
    1-1/4 c. instant potato granules

    1/4 c. margarine
    3-3/4 qt. zucchini, pared, thinly sliced
    1-1/2 t. instant (dried) minced onion
    2 tsp. basil
    2-1/3 c.tomato sauce
    3-1/2 t. parmesan cheese, grated

    1.  heat to boiling water, milk, margarine, and salt,
    2.  pour into mixer bowl,  at low speed gradually add potato granules,  beat until fluffy,
    3.  saute zucchini in margarine.
    4.  add onion, basil, and tomato sauce,  simmer 5 minutes,  place zucchini in pan,  spoon potatoes over zucchini,
    5.  sprinkle parmesan cheese over potatoes,
    6.  bake at 350 degrees for 40 minutes.

    Source KJFSC

  5. Polenta with Sausage

    September 3, 2007 by joe

    servings: 24

    1/2 gallon milk
    6 cups water
    1 tbsp sugar
    2 tsp salt
    4 cups cornmeal
    1 cup grated parmesan cheese

    3 lbs sweet or hot italian sausage
    1 cup grated parmesan cheese
    6 cups tomato sauce
    2 lbs mozzarella cheese

    1) combine milk, sugar and salt in heavy saucepan. Bring to a simmer. Mix the cornmeal with the water, then slowly add to the saucepan, stirring. Lower heat and stir constantly until mixture has thickened and leaves the sides of the pan.
    2) add the grated parmesan cheese and mix well, turn into 4 greased 7×11 baking dishes or the equivalent in larger dishes
    3) Sautee the sausages (optionally add chopepd green pepper/and or onion). You may prefer to use whole sausages, or chopped into little sausage balls. Drain if necessary. Add a dash of red wine.
    4) sprinkle half of (topping) parmesan cheese over polenta.
    5) Add a layer of sausage. Then spoon the tomato sauce over the sausages for another layer. Cover the tomato layer with the remaining parmesan cheese, then cover over all with a layer of grated or sliced mozzarella cheese.
    6) Bake at 375 degrees until bubbling (about 30 minutes). Place under broiler (or change oven to broiler setting) and broil until browned, about 3 minutes. Remove from oven, let stand for 10 minutes before serving.

    Source: WQED Pittsburg: WQED Cooks

  6. Hawaiian Bean Pot

    June 15, 2007 by joe

    (yield: 25)
    time;  45 min.
    temp;  400 degrees f.

    3-3/4 qt. canned baked beans
    6 t. pineapple syrup
    12 t. brown sugar
    6 t. catsup
    1/2 t. prepared mustard
    25 pineapple slices


    1. combine pineapple syrup, brown sugar, catsup and mustard  in bowl.
    2. mix well.
    3. pour mixture into each pan of beans,
    4. mix well,
    5. place pineapples on top of beans,
    6. bake in 400 degree oven for 45 minutes.

    Source: KJFSC

    Note: This was listed as a vegetable in the source, but would work as a side dish or a vegetarian casserole.

  7. Chicken Crunch

    May 8, 2007 by joe

    (yield: 24 servings)
    temp: 350 degrees f
    time: 30 minutes

    1/2 c. butter
    1/2 c. flour
    6-2/3 c. milk
    4 tsp. salt
    14 c. diced cooked chicken
    8 c. potato chips
    4 10-1/2 oz. cans cream of mushroom soup

    1. melt butter, add flour and blend till smooth,
    2. add salt. gradually add milk, heat stirring constantly till thick,
    3. add soup and chicken. mix well,
    4. place in greased casserole dish, top with potato chips.
    5. bake at 350 degrees (f) for 25-30 minutes.

    Source: KJFSC

  8. Beef Potato Puff

    April 16, 2007 by joe

    (yield: 25)

    1-3/4 quarts canned beef and gravy or leftover beef and gravy
    1/2 quart hot water
    1 tsp. salt
    3 qts mashed potatoes
    3/4 lb. grated, cheese


    1. spread beef and gravy in shallow pans.
    2. add hot water and salt.
    3. place mashed potatoes over meat.
    4. sprinkle with grated cheese.
    5. bake in oven, 350 f, degrees for 35-45 minutes.

    Source: KJFSC

  9. Vegetable Cheese Bake

    April 16, 2007 by joe

    (yields 96 servings)

    3 lbs Rice
    2 tsp salt
    3 quarts water
    2 lb 8 oz peas
    1 lb 8 oz carrots
    2 oz butter
    1 and 1/2 large onions, diced
    3 lb cheese, grated
    2 lb eggs, beaten
    1 lb non-fat dry milk
    3 qts plus 3 cups water
    1 tbsp black pepper


    1) cook the rice (with salt) in 3 quarts of water.
    2) if using fresh peas and carrots, first cook the chopped carrots in boiling water for 5 minutes. Add the peas for one minute more, drain. If using frozen peas and carrots, skip this step.
    3) sautee the onion in the butter
    4) combine the cheese, onion, peas, carrots and rice in a large mixing bowl.
    5) separately combine the eggs, dried milk, water (or substitute an equal amount of milk), and pepper. Add this to the vegetable/cheese combinatin and mix throughougly.
    6) spread into greased casserole pans, bake at 350 degrees (f) for 40-50 minutes.

    Source: KJFSC

  10. Tuna Noodle Mushroom Casserole

    March 14, 2007 by joe

    (Yield: 96 servings)

    2 lb. 8 oz. noodles
    2 1/4 gallons water
    1/4 C. salt
    1 1/2 tsp. celery salt 

    8 oz. butter
    3/4 oz. onions
    1 lb. mushrooms


    5 lb. Tuna
    13 oz. pimento, diced
    1 1/4 gallon white sauce
    1 lb. 8 oz. cheddar cheese
    1 tsp. Tabasco Sauce
    1 lb. bread crumbs


    1. Cook noodels in the water with salt and celery salt.
    2. Sautee the onions and mushrooms in the butter till done.
    3. In a large mixing bowl, combine white sauce, cheddar cheese and tabasco sauce. Add all remaining ingredients.
    4. Pour into casserole pans or ring molds. Bake 15 minutes at 450 degrees.

    Note: the recipe appears insufficient to produce 96 servings as described

    source: Anonymous handwritten recipe card.