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‘Casseroles’ Category

  1. Beef Noodle Casserole

    March 13, 2007 by joe

    (YIELD: 25 servings)
    TEMP: 350 Degrees F.
    TIME: 50 Minutes
    1 qt. noodles, raw
    3/4 c. onions, finely chopped
    2 c. green peppers, chopped
    1/2 c. + 1 t. parsley. finely chopped
    6 t. shortening
    3-3/4 c. raw beef, cubed
    4-1/2 c. tomato soup
    2-1/2 c. corn. whole kernel, drained
    4-1/2 c. mushrooms, canned, drained
    2 c. cheddar cheese, diced
    3/4 tsp. worcestershire sauce
    2 t. salt

    1.  cook noodles in 2 gal, of boiling water to which 1/4 c, salt has been added,  rinse and drain.
    2.  saute onions, green pepper and parsley in shortening, add beef and cook until brown.
    3.  mix all ingredients together,
    4.  dish into greased serving pans and bake in oven 30 minutes, or until brown

    source KJFSC

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  2. Lasagna Casserole

    October 21, 2006 by joe

    (YIELD;    25)

    1 lb, + 4 oz. lasagne noodles
    1-3/4 gal. boiling water
    1/8 c. salt
    3/4 tsp. oil or fat
    2 lb. ground meat
    1/2 c. oil or fat, melted
    1/8 c. salt
    1/4 tsp.        pepper
    (meat sauce recipe is on another page in sauces)

    procedure:

    1. cook noodles in boiling salted water for 20 minutes, with fat or oil. stir 3 or 4 times while cooking. drain.
    2. brown meat; use fat if beef is lean. drain off excess fat/season.
    3. pour sauce in baking pan,
    4. place a layer of noodles in the pan, alternate noodles with meat, cheese, and sauce. repeat until all ingredients are used, leaving enough sauce to moisten the top layer of cheese,
    5. bake 45 minutes at 350 f. degrees.

    Source KJFSC

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  3. Macaroni and Beef with Corn and Tomatoes

    October 14, 2006 by joe

    (YIELD: 25)

    1-1/2 qts macaroni, elbow
    2 lb. + 6 0z. ground beef
    1/2 c.  chopped onion
    1 can (50 oz.)  cream of celery soup
    1-1/1 pt milk
    1 lb. + 9 oz. processed american cheese, shredded
    1-1/2 pt. canned tomatoes, chopped
    1-1/4 pt. canned whole kernel corn, drained
    2-1/2 tsp. mustard

    procedure:

    1. cook macaroni.
    2. brown beef (use shortening if beef is lean), and onion,
    and cook until onion is tender.  drain off excess fat.
    3.  stir in remaining ingredients and macaroni,
    4. heat until cheese is melted, stirring now and then.

    Source KJFSC

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  4. Macaroni Republic

    October 9, 2006 by joe

    (YIELD:    25)
    1-1/4 gal. water
    2-1/4 t, salt
    1/4 tsp, salad oil
    1-1/8 qt. macaroni
    12  eggs
    3/4 c.  butter, melted
    1 pt  milk, nonfat, dry
    1-1/2 qt. bread cubes. fresh
    1/2 tsp. pepper
    1/2 tsp. celery salt
    1/2 tsp. dry mustard
    1 c.  pimiento, chopped
    1 qt.  sharp cheddar cheese, shredded

    procedure:

    1. bring salted water to a boil, add oil and macaroni; cook until tender; drain with cold water.
    2. beat eggs at low speed until well blended. add water, butter, and milk; beat,
    3. add and blend at low speed: bread cubes, pepper, celery salt, dry mustard and pimientos..
    4. mix sharp cheddar cheese in at low speed, add drained and cooked macaroni.
    5. turn into greased counter pans (13″x21″x2-l/4″). garnish
    with sprinkle of paprika.
    6. bake at 350 f, for 45 minutes or until set,
    **note: 3-3/4 lbs, of slightly cooked,- diced potatoes or 1/2 gal. of cooked rice may be used instead or macaroni.

     

    Source: KJFSC

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