Squash Casserole

Betty Ober 1/2 stick margarine4 Tbsp. floursalt and pepper to taste1 can cream of celery soup1 package Old English cheese sliced squash, boiled until tender6 hard-cooked eggs bread crumbs Melt margarine in double boiler; add the flour and add cream of celery soup. Melt cheese with butter mixture. Layer casserole dish with squash, layer of sliced … Continue reading Squash Casserole

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Potato Casserole

Lynda Davis 5 or 6 boiled potatoes, sliced and seasoned to taste1/4 cup cup oleo, melted1 can cream of chicken soup1 pint sour cream1 bunch green onions, chopped1 cup grated cheese Combine all ingredients and place in 13 x 9 inch pan. Top with corn flakes; bake for 45 minutes in a 450° oven.

Eggplant Casserole

Darlene Grafton 1 medium or large eggplantsalt and pepper1 small onion, diced2 tsp margarine3/4 cup milk3 tsp shredded sharp cheese1 cup crushed crackers4 slices cheese Cook eggplant; salt and pepper this. Add onion, margarine, milk, shredded cheese and crackers. Top all this with the 4 slices cheese.  Bake at 350° for 40 minutes.

Corn Casserole

Claudine Cannon 1 medium onion1 bell pepper2 celery stalks1 stick oleo2 (16 1/2 oz) cans creamed corn2 cups cooked rice1 jalapeno pepper, chopped1 Tbsp sugargrated cheesesalt and pepper to taste Chop the onion, bell pepper and celery. Saute these in the butter; add rest of ingredients and mix well, then pour into a Pyrex dish. … Continue reading Corn Casserole

Corn Casserole

Vera Nolen 1 can creamed corn1 can whole kernel corn1 stick oleo1 small carton sour cream1 package Mexican corn bread mix1/2 pkg. Cheddar cheese Combine all ingredients; bake 15 minutes at 350°. Then cover with grated cheese and bake 30 to 40 minutes longer.