CASSEROLES & SIDES
Tuna Noodle Casserole submitted by Peggy Lohaus
Beefy Potato Cakes submitted by Kathy Swift
Texas Hash submitted by Kathy Swift
Angel Hair Pasta with Tomatoes & Feta Cheese submitted by Kathy Swift
Hash Brown Casserole submitted by Kathy Swift
Zesty Italian Crescent Casserole submitted by Kathy Swift
Green Tomato Casserole submitted by Donna Brann Westbrooks
Roy’s Barbeque Sauce submitted by Roy Wade
Grannies Hamburger Casserole submitted by Tracy Collins Bennett
Poppy Seed Chicken Casserole submitted by Angie Nanney
Green Bean Casserole submitted by Michael D. Tibbs
Bestest Barbeque Sauce Ever submitted by Wayne Norman
Ellen’s Lime Salad submitted by Wayne Norman
Tuna Noodle Casserole submitted by Peggy Lohaus
Ingredients:
6 oz. (3 c.) medium noodles
1 (6 1/2-7 oz.) can tuna, drained
½ c. mayonnaise
1 c. celery, sliced
1/3 c. onion, chopped
¼ c. green pepper, chopped
¼ c. canned pimiento, chopped
½ tsp. salt
1 (10 ½ oz.) can condensed cream of celery soup
½ c. milk
4 oz. sharp processed American or cheddar cheese
Option: ½ c. slivered almonds, toasted
Boil noodles according to package directions, drain, and combine with tuna, mayonnaise, celery, onion, green pepper, pimiento, and salt. Blend cream of celery soup and milk together and heat through. Add cheese and stir until melted. Add to noodle mixture and turn into 2 qt. casserole dish. If desired, top with almonds. Bake uncovered in 425°over for 20 minutes.
Serves 6
Beefy Potato Cakes submitted by Kathy Swift
Ingredients:
1 T. oil
1 onion
2 c. mashed potatoes
1 c. roast beef, shredded
Salt & pepper to taste
Instructions:
Heat oil in a large skillet over medium heat; add onion and cook until tender. Transfer onion to a medium bowl; mix with potatoes, beef, salt and pepper. Form into 8 patties. Return to skillet and cook over medium-high heat until golden brown on both sides.
Serves 8
Texas Hash submitted by Kathy Swift
Ingredients:
1 lb. ground beef
2 onions, sliced
1 green pepper, chopped
8 oz. can stewed tomatoes
½ tsp. – 1 tsp. chili powder
Instructions:
Brown beef, onions and green pepper in a skillet, drain. Stir in remaining ingredients. Cook over medium heat until heated through, about 8 minutes. Spoon into an ungreased, 1 qt. casserole dish. Bake at 350°for 15-20 minutes.
Serves 4
Angel Hair Pasta with Tomatoes submitted by Kathy Swift
& Feta Cheese
Ingredients:
1 lb. Capellini
¼ c. olive oil
8 oz. feta cheese, crumbled
2 c. Italian plum tomatoes
¼ c. sliced red onions
¼ c. chopped fresh basil
1 T. minced garlic
Salt and pepper to taste
Instructions:
Chop tomatoes. Cook pasta. Toss with oil. Add remaining ingredients. Serve immediately.
Hash Brown Casserole submitted by Kathy Swift
Cheesy and delicious, this has brown casserole has a crunchy topping.
Ingredients:
1 (2 lb.) pkg. frozen hash brown potatoes, thawed
½ c. melted butter
1 (10.75 oz.) can condensed cream of chicken soup
1 (8 oz.) container sour cream
2 c. shredded cheddar cheese
1 tsp. salt
¼ tsp. ground black pepper
½ c. onions, chopped
2 c. crushed cornflakes
¼ c. melted butter
Instructions:
Preheat oven to 350°. In large bowl, combine hash browns, ½ c. melted butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Place mixture in a 3 qt. casserole dish. In a medium saucepan, over medium heat, sauté cornflakes in ¼ c. melted butter, and sprinkle mixture over top of casserole. Bake, covered, for 40 minutes.
Serves 12
Zesty Italian Crescent Casserole submitted by Kathy Swift
Ingredients:
1 lb. ground beef
1 c. spaghetti sauce
6 oz. mozzarella cheese
½ c. sour cream
1 can crescent rolls
1/3 c. grated parmesan cheese
2 T. butter
Instructions:
Preheat oven to 375°. Brown meat in large skillet and drain. Stir in spaghetti sauce and heat thoroughly. In a medium bowl, stir together mozzarella cheese and sour cream. Pour hot mixture into baking dish. Spoon cheese mixture over meat mixture. Unroll crescent rolls over cheese mixture. Put parmesan cheese and butter evenly over dough. Bake for 18-25 minutes, or until deep golden brown.
Green Tomato Casserole submitted by Donna Brann Westbrooks
Ingredients:
6 green tomatoes, sliced ¼-1/3 inch thick
8 oz. sharp cheddar cheese, grated
Salt and pepper to taste
Instructions:
Preheat oven to 375°. Arrange tomatoes in single layer in 9x13 pan, lightly sprayed with cooking spray. Season with salt and pepper. Top with half of the cheese. Repeat with the remaining tomatoes and cheese. Bake covered for about 45 minutes. Uncover and bake an additional 15 minutes until liquid reduces to a sauce and cheese is lightly browned.
Serves 8
Roy’s Barbeque Sauce submitted by Roy Wade
Ingredients:
¼ c. water
¼ stick butter
1 ½ c. vinegar
1 ½ c. sugar
¾ c. tomato catsup
½ c. French’s yellow prepared mustard
½ T. black pepper
½ T. ground red hot pepper
Instructions:
Mix together, taste, to sweeten-add sugar; to make hotter-add more pepper.
Cook slow for 1 hour, stir regularly, don’t let get too thick.
Pour into empty catsup bottle, refrigerate. Will keep several weeks.
Good on beans, fried potatoes, pork, bologna and wieners.
A great way to barbeque… take a Boston pork butt or ribs, cook in crock pot until done. Cut the meat into smaller bite size pieces, place in shallow pan, cover with BBQ sauce and bake in over until brown.
Another good BBQ sandwich, fry a thick slice of bologna in a little oil until brown. Add some BBQ sauce, warm top half of bun in drippings.
This BBQ sauce will put all other BBQ sauces in the Hall of Shame!
Grannie’s Hamburger Casserole submitted by Tracy Collins Bennett
Ingredients:
2 lb. ground beef
1 onion, diced
1 bag tater tots
1 pkg. shredded cheese
1 can cream of celery soup
Instructions:
Brown ground beef with onion, then drain. In casserole dish, layer ground beef, soup and tater tots.
Cook until tater tots are done according to pkg. Sprinkle cheese on top, just enough to melt.
Poppy Seed Chicken Casserole submitted by Angie Nanney
Ingredients:
4 whole chicken breasts (cooked and de-boned)
1 can Cream of Chicken soup
½ stick of butter
16 oz. sour cream
2 tablespoons of poppy seeds
1 sleeve of Ritz crackers
Instructions:
Cook, de-bone, and tear chicken into small pieces. Mix chicken, soup, and sour cream together and put in small casserole dish. Crush the entire sleeve of crackers and put on top of chicken mixture and sprinkle poppy seeds on top. Cut butter into small pieces and lay on top of casserole.
Bake at 350° for 30-35 minutes.
Green Bean Casserole submitted by Michael D. Tibbs
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon salt
1 teaspoon white sugar
¼ cup onion, diced
1 cup sour cream
3 (14.5 oz.) cans French Style green beans, drained
2 cups shredded cheddar cheese
½ cup crumbled buttery round crackers
1 tablespoon butter, melted
Instructions:
Preheat oven to 350°F. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans and stir to coat.
Transfer the mixture to a 2 ½ quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Bestest Barbeque Sauce Ever submitted by Wayne Norman
Ingredients:
1 tsp crushed or finely chopped garlic
¾ cup white vinegar
1 6oz can tomato paste
½ cup molasses
¼ cup water
2 tbsp orange marmalade
1 ½ tsp salt
½ tsp black pepper
½ tsp ginger
½ tsp ground dry mustard
¼ tsp allspice
¼ tsp celery seed
¼ tsp dried thyme leaves
1/8 tsp cayenne pepper
1 small bay leaf (optional)
1 to 2 tbsp liquid smoke (optional)
Instructions:
In medium sauce pan, combine all ingredients, except the liquid smoke. Bring to a boil. Reduce heat and simmer gently, uncovered for 20 minutes, stirring occasionally. Remove from heat. Add liquid smoke, stir. Cool, remove bay leaf.
Makes about 2 cups. This is an eating sauce, not a cooking sauce.
Optional: a little more cayenne for a hotter sauce
Ellen’s Lime Salad submitted by Wayne Norman
Mom started making this way back in the 60's or so. It became an instant hit with everyone who tasted it.
It's simple, easy to make and is appropriate as a salad, a side dish or even a dessert.
My wife learned how to make it and she gets requests to bring it to every affair we go to. Taste wonderful summer or winter.
Ingredients:
1 8 oz cream cheese
1 small pkg lime Jello
8 to 10 oz drained crushed pineapple (about a 15 oz can). Save juice.
1 cup chopped walnuts
1 8 oz whipped cream or topping (La Creme or Cool Whip)
1 cup hot water
Instructions:
Melt cream cheese in medium stew pot. Use a very low flame or heat setting Do not boil or cook.
Blend in Jello. Add 1 cup hot water a little at a time. Stir until well blended. Add pineapple and 1 cup of pineapple juice liquid.
Refrigerate until slightly jelled, about 40-60 minutes. Fold in nuts and whipped cream. Pour into mold.
Note: Total liquids should not exceed 2 cups or it will not jell.
Lower Calorie Version:
Use sugar-free Jello and lite Cool Whip.
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