Vegetables & Casseroles

4 large potatoes, baked
1 1/2 c. shredded sharp cheddar cheese
1/4 c. salad dressing
1/4 c. milk
1 egg
1 tsp. salt
dash pepper
1/4 c. green pepper
bacon bits

Cut lengthwise slice from top of each potato; scoop out potato leaving 1/8 inch shell. Combine potato, 1 cup cheese, salad dressing, milk, egg and seasonings. Beat until fluffy. Fill shells. Top with remaining cheese, onion and bacon. Bake at 350 degrees for 15 minutes.

                                                            Joan Thomas

1/2 stick butter
1 small onion, chopped
1 (8 oz. ) jar cheese spread
1 (32 oz. ) pkg. tater tots
1 (8 oz. ) sour cream

Sauté onion in butter; stir in cheese spread and sour cream. Pour over tater tots in baking dish. Bake covered for 30 minutes at 350 degrees. Uncover and cook for 5 minutes.

                                                            Joan Thomas

8 - 10 potatoes
1 ( 8 oz. ) pkg. cream cheese
1 ( 8 oz. ) carton sour cream
1/2 stick margarine
salt
pepper
paprika

Peel and boil potatoes. Drain. Add margarine, sour cream and cream cheese and mash potatoes. Season. Pour into 9x13 baking dish.. Dot with some margarine and sprinkle with paprika. (May add 1/2 to 1 cup shredded cheddar cheese on top. optional ) Bake at 325 degrees for 25 minutes. This recipe may be made ahead of time and heated before serving. These potatoes stay creamy while being served.

                                                            Shirley McGee

1 (32 oz. ) can pork and beans
1/2 c. honey, light corn syrup or pancake syrup
1/2 c. light brown sugar
2 T. mustard
3/4 c. barbecue sauce

Mix all ingredients in baking dish. Top with 4 pieces of bacon. Bake at 400 degrees for about 30 minutes or until bacon is completely done.

                                                            Tammy Rickard

1 1/2 lbs. ground beef
2 cans tomato sauce
1 1/2 tsp. salt
1/4 tsp. black pepper
2 c. cooked pinto beans
1 large onion

Mix meat, onion, salt and pepper. Brown quickly in hot skillet. Add cooked beans and tomato sauce. Mix well. Simmer 30 minutes.

                                                            Mildred Smith

2 lb. carrots, sliced
1 sliced onion
1/2 c. green pepper, chopped
2/3 c. sugar
1/2 c. oil
1 T. mustard
1 can tomato soup
1 c. wine vinegar
1 T. Worcestershire sauce

Cook carrots in boiling water until tender; drain and cool. Combine with onion and green pepper and remaining ingredients. stir well, cover and marinate overnight in refrigerator. Serves 8

                                                  Laura Phillips & Evelyn Parks

Slice squash, onions, green peppers, fresh mushrooms, cherry tomatoes (or quartered tomatoes), broccoli, cauliflower, okra, zucchini, etc. Place in any order in 9x13 or larger baking dish.

Cut 1 stick of margarine on top. Sprinkle 3 or 4 tablespoons of Worcestershire sauce all over. Cover with foil. Bake in oven at 350 degrees about 1 to 1 1/2 hours. The juices cook out of the vegetables. You will have to use a slotted spoon to serve.

Use most any fresh vegetable combination. This is ideal for summer when fresh vegetables are plentiful.  Potatoes and carrots are also good in this. You must pare boil these first.

                                                            Shirley McGee

1 can cream of mushroom soup
2 c. green peas (drained )
1/2 stick butter
chopped pimento

Heat soup and add 1/2 stick butter; Let butter melt and add peas. Let simmer for a few minutes until thoroughly heated. Add chopped pimento for color.

                                                            Patricia Shavers

Green Bean Surprise

2 (10 oz. ) pkg. frozen green beans
4 slices bacon, diced
2/3 c. chopped onion
1 T. all-purpose flour
1 T. sugar
1/2 c. milk
1/4 c. mayonnaise
1/4 c. (1 oz.) shredded cheddar cheese
1/2 c. butter cracker crumbs

Cook green beans according to package directions. omitting salt; drain
Cook bacon in a large skillet until crisp. Remove bacon with a slotted spoon, reserve drippings. Sauté onion in drippings until tender; remove onion and set aside.
Add flour and sugar to bacon drippings; cook over low heat one minute, stirring well. Add milk and cook, stirring constantly, until thickened; stir in mayonnaise, green beans, bacon and onions. Spoon into a lightly greased 1 1/2 qt. casserole. Sprinkle top evenly with shredded cheese and butter cracker crumbs. Bake at 350 degrees for 20 minutes. Yield; 6 servings

                                                            Sue Grogan

Spinach Soufflé

1 lb. cottage cheese
3 eggs
1/4 lb. cheddar cheese
1/4 lb. margarine
3 T. flour
pinch of salt
1 pkg. chopped spinach

Mix cottage cheese and eggs. adding one at a time. Add cheddar cheese, margarine, flour, salt and spinach. Put in dish and bake at 350 degrees for 1 hour.

                                                            Jackie King

2 cans Veg-All
1 c. celery chopped (optional)
1 c. chopped onion
1 c. shredded cheese
1 c. mayonnaise

Mix together in casserole dish and top with buttered cracker crumbs.
Bake at 350 degrees for 30 minutes or until bubbly.

                                                            Brenda Woodard

1 No. 2 can French green beans. drained
1 pkg. shoe peg corn, drained
1 c. sour cream
1 can cream of celery soup
1 medium chopped onion
1/2 c. chopped celery
1/4 c. chopped green peppers
35 Ritz crackers, crushed
1 stick butter, melted
1 pkg. blanched almonds

Mix together all ingredients except crackers, butter and almonds.. Put vegetable mixture in casserole dish. Mix together crackers, melted butter, and almonds; put on top of vegetable mixture. Bake uncovered for 45 minutes at 350 degrees.

                                                            Belinda Graves

32 oz. shredded hash browns, thawed
1 stick melted butter
1 can cream of chicken soup
1 c. grated cheese or 1/2 c. Cheez Whiz
1 medium onion chopped
1 c. sour cream

Mix butter with hash browns then add all other ingredients and stir well. Top with 1 cup crushed corn flakes coated with 1/4 c. melted butter. Bake 30 minutes at 350 degrees.

                                                            Linda Nichols

6 medium potatoes, cooked in skins
1 stick butter
1 pt. sour cream
1/3 c. chopped onion
1 can cream of chicken soup
2 c. grated cheese
2 T. butter
corn flake crumbs

Peel potatoes and grate when cold. Heat soup and stick of butter over low heat and blend in sour cream. In large bowl alternate potatoes, onions, cheese and sauce . Toss lightly. Turn into buttered casserole. Dot with butter and sprinkle with corn flakes. Bake 45 minutes at 350 degrees.

                                                            Donna Thomas

1 large can sweet potatoes
1 c. sugar
2 c. miniature marshmallows
1/4 stick butter
1 c. cream
2 eggs

Melt butter and marshmallows. Mix (with mixer) remaining ingredients and add to melted butter mixture. Pour into casserole and bake 20 minutes at 400 degrees.

Topping

3/4 stick butter
1/2 c. brown sugar
1 c. crushed corn flakes
1/2 c. nuts

Melt butter and combine with crushed corn flakes, nuts and brown sugar. Spread evenly over sweet potatoes and return to oven for an additional 10 minutes at 400 degrees.

                                                            Glenda Peek

Sweet Potato Casserole

3 c. mashed sweet potatoes
1 c. sugar
1/2 c. milk
1/4 tsp. salt
2 eggs
1 stick oleo

Mix together potatoes and other ingredients and place in large shallow baking dish. Mix topping ingredients and spread over potato mixture. bake about 30 minutes at 350 degrees.

Topping:

1 c. brown sugar
1 c. nuts, chopped
1/2 c. flour
1/2 stick oleo, melted

                                                            Sylvia Nelson

1 1/2 lb. fresh yellow squash
salt and pepper
1 (2 oz.) jar pimentos, shopped
1 medium onion, chopped finely
1 c. sour cream
1 c. grated cheese
1 can cream of chicken soup
1 pkg. Peppridge Farm Cornbread Stuffing
1/2 c. margarine melted

Cook squash in small amount of water until tender. Drain and mash. Season to taste. Stir in remaining ingredients, reserving 1/2 the stuffing mix which has been mixed with melted margarine. Line a casserole dish with reserved stuffing. (Set aside enough to sprinkle on top) Fill casserole with squash mixture and top with remainder of stuffing. Bake at 350 degrees for 30 minutes. May be prepared day before and baked when needed. Serves 8

                                                            Bettie Williams

French Green Bean Casserole

1 can French green beans
1 can cream of mushroom soup
1 can French fried onion rings br> slivered almonds

Place a little soup in bottom of casserole dish. Layer beans, soup, onion and almonds. Finish with onion rings on top. Bake at 325 degrees until bubbly.

                                                            Bobbie Bell

Green Bean Casserole

2 cans (1 lb. each) cut green beans, drained
3/4 c. milk
1 can condensed cream of mushroom soup
1/8 tsp. black pepper
1 can French fried onions

Combine beans, milk, soup, pepper and 1/2 can French fried onions; pour into a 1 1/2 qt. casserole dish. Bake, uncovered at 350 degrees for 30 minutes.. Top with remaining onions and bake 5 minutes longer.

                                                            Gertrude Baker

2 pkg. broccoli. cooked and drained well
While broccoli is draining, mix together:
1 can mushroom soup
1/2 c. grated cheese
1/2 c. mayonnaise
1 beaten egg
1 small onion ( cut fine)

Add broccoli to this mixture and stir well. Pour into buttered baking dish, cover with cracker crumbs and bake until good and bubbly and crumbs are brown. Serves 8

Broccoli Casserole

1 lrg. pkg. frozen broccoli spears or 1 lrg. bunch fresh, cut in pieces cooked and drained.
1/2 c. chopped onion
1/2 c. chopped celery
Brown onion and celery in 1/2 stick margarine:

Add:
small roll of Kraft Garlic Cheese
1 can cream of celery soup

Mix all ingredients and place in greased casserole dish and let come to a bubbling boil in 350 degree oven.

                                                            Jane Corley

Layer in casserole as follows:
1 can drained peas
1 can cream of mushroom soup
2 boiled eggs, sliced
crushed potato chips on top

Bake about 30 minutes at 350 degrees.

                                                 Ruth Moore & Patricia Shavers

1/4 c. butter
1 c. chopped onion
4 c. rice
2 c. sour cream
1 c. cream style cottage cheese
1 large bay leaf, crumbled
1/2 tsp. salt
1/8 tsp. pepper
3 (4 oz.) can whole green chilies, drained halved lengthwise
2 c. grated sharp natural cheddar cheese
chopped parsley

Preheat oven to 375 degrees. Lightly grease a 12x8x2 2 qt. baking dish. Sauté onion in butter (5 minutes). Remove from heat, stir in hot cooked rice, sour cream, cottage cheese, bay leaf, salt and pepper and toss lightly; Mix well. Layer 1/2 of rice mixture in bottom of baking dish, then 1/2 of green chilies, sprinkled with 1/2 cheese. Repeat layers. Bake uncovered 25 minutes. Sprinkle with fresh chopped parsley. Serve 10-12 Delicious!!

                                                            Bettie Williams

Mushroom And Rice

1 can Campbells French onion soup
1 can Campbells beef consommé`
1 can water
1/2 stick butter
1 jar sliced mushrooms and juice

Microwave on high 10 minutes.

Then Add:
1 c. long grain rice

Microwave on high 10 minutes more. Let stand covered at least 10 minutes before eating.

                                                            Connie Landers

4 c. water
1/2 tsp. salt
1 c. regular uncooked grits
1/2 c. butter or margarine
1 (6 oz.) roll processed cheese with garlic
2 c. (8 oz.) shredded cheddar cheese
2 T. Worcestershire sauce
1/2 tsp. garlic salt
paprika (optional)

Combine water and salt in a medium sauce pan; bring to a boil. Add grits; cover and reduce heat to low. Cook about 10 minutes or until thickened, stirring occasionally; remove from heat. Add next 5 ingredients; stir until cheese melts. Pour mixture into a greased 1 1/2 qt. casserole; sprinkle with paprika, if desired. Bake at 350 degrees 15 to 20 minutes. Serves 6.

                                                            Evelyn Parks

2 large cans pineapple chunks (20 oz.) drained well
2 T. flour
1 c. sugar
2 c. shredded mild cheddar cheese
1 c. Ritz cracker crumbs
1 stick margarine, melted

Mix pineapple chunks, flour and sugar. Stir in cheese. Pour into a buttered casserole dish. Cover with the cracker crumbs. Pour melted margarine over top. Bake at 350 degrees for 30 minutes or until good and bubbly. Serve hot.

                                                            Lucille McBee

Fruit Casserole

1 (8 oz.) pkg. dates
1 can sliced peaches (16 oz. size)
1 can sliced pears (16 oz. size)
1 can pineapple chunks (20 oz. size)
1 small can red cherries, well drained
Drain fruit and save juice.

Mix together:
1 c. fruit juice
3/4 c. sugar
3 T. cornstarch
1/4 c. margarine, melted
1 tsp. cinnamon
pinch of salt

Cook until slightly thickened and then pour over fruit which has been put in a baking dish. Bake at 350 degrees for 30 minutes. Serve hot.

                                                             Lucille Mc Bee