- 14 oz package Pepperidge Farm Herb Seasoned cubed stuffing mix*
- 1 ¼ cup butter
- 2 cups hot water
- ½ onion, chopped
- 1 cup celery, diced
- 4 – 5 cooked chicken, cubed
- 1 cup mayonnaise (or more)
- 1 small can drained sliced water chestnut
- 1 small can sliced mushrooms
- 2 eggs
- 2 cups milk
- 1 can cream of mushroom soup (Campbell’s recommended
- 8 oz shredded cheddar cheese
Combine stuffing mix, butter and hot water. Mix together and put half in a 9×13” baking pan or casserole dish.
Sautee onion, celery, and butter in a medium pan.
In a bowl, mix together the cooked chicken, mayonnaise, water chestnuts, and mushrooms. Add to other half of crouton mixture and put in the casserole dish on top of croutons.
Beat together the eggs and milk. Pour over top of the mixture in the pan. Cover with foil and refrigerate overnight.
Remove from refrigerator 1 hour before baking and preheat oven to 325°F.
Mix together cream of mushroom soup and ½ cup of milk. Pour over top of casserole.
Bake uncovered for 45 – 50 minutes. Then sprinkle with shredded cheddar cheese and continue to bake until cheese is melted.
You can use other herb seasoned cubed stuffing mix, but the cubes may not be as dense so use much less water.
NOTE: This recipe was created years ago when Pepperidge Farms Herbed Seasoned cubed stuffing came in 14 oz packages. It’s now in 12 oz. packages, so I usually get two packages and freeze the remaining mix for future casseroles.
- 1 package of cornbread/muffin mix
- 3 cups of cooked taco seasoned meat
- 1 (8 oz) cup of light sour cream
- 1 cup of colby jack, cheddar or mexican cheese, shredded and divided
- ½ cup of chopped onion
- 1 medium chopped tomato
- 1 cup of shredded lettuce
Prepare the cornbread in a large bowl according to the package instructions then spread it in an 8×8 sprayed pan.
In a preheated oven to 350°, bake the cornbread for 20 minutes.
In a bowl, mix together the sour cream, ¾ cup of cheese and onion.
Spread the meat over the cornbread then top with the creamy mixture.
Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese.
In a 1 1/2 quart casserole, blend 1/2 cup milk with 1 can Cream of Celery or Cream of Mushroom Soup.
- 7 oz can tuna, drained and flaked
- 2 cups cooked noodles
- 2 Tbsp chopped parsley
- 2 Tbsp chopped pimiento
Mix well. Top with 2 Tbsp buttered bread crumbs. Bake 30 minutes at 350°.
Mrs. Christine L. Everett
Boil 1/2 package noodles in salted water and drain
In casserole dish, put a layer of:
- English peas, drained
- grated onion
Repeat layers. Over all, pour 1 can Cream of Mushroom soup. Top with cracker crumbs or cheese. Dot with butter; put in medium oven till soup is blended and/or cheese melts, not long, just till is heated through good.
Mrs. Zeke Tettleton
Brown in 2 Tbsp shortening:
- 1 medium chopped onion
- 1 small chopped green pepper
- 1 large can or 2 small cans of tuna
- 1 can mushroom soup
- season with salt
Add browned onion and green pepper and 1 small can sliced pimento.
Grease medium size oblong baking dish. Place layer of 3/4 package egg noodles, cooked and drained; then layer of tuna mixture. Cover with grated cheese (1 cup in all). Repeat in layers.
Bake in moderate oven about 20 minutes.
Mrs. Faye B. Futch, PM
Farmerville, La. #207 OES
- 1 can mushroom soup
- 1/3 soup can of water
- 1/4 lb grated cheese
- 1 cup tuna
- 2 hard boiled eggs
- 1 cup macaroni, cooked not over 15 minutes
Place in casserole dish in layers, alternating, beginning with macaroni, until all used up. Bake till soup and cheese are hot and bubbly
Mrs. Gladys M. Muckleroy
Brown in 1/4 cup butter:
- 1/4 cup chopped onion
- 1 can (4 oz) mushrooms
Mix in with:
- 1 cup cooked rice
- 1 lb cooked shrimp
Pour into 1 1/2 quart casserole.
- 1 can frozen shrimp soup
- 1/4 cup milk
- 1 Tbsp A1 Steak Sauce
Add to casserole and mix all ingredients well. Bake at 400° 15 to 20 minutes.
Serves 4 to 6
Saute till wilted:
- 1/4 lb butter or oleo
- 1 cup chopped fine onions
- 1/3 cup chopped fine celery
- 2 tsp sage
- 2 tsp nutmeg
- 2 tsp thyme
- 1/2 cup evaporated milk
- 2 tsp cornstarch
- 2 cups crumbled cornflakes, which have been toasted
- 2 Tbsp mayonnaise
- 1 lb white crabmeat
Mix well. Put into casserole. Sprinkle 1 cup Ritz crackers, crumbled and add a pat of butter.
Bake for 20 – 25 minutes at 375°.
Cook 1 lb lean ground beef in heavy skillet till it loses its red color, stirring to break into pieces. Stir in 1 tsp Kitchen Bouquet (bottle browning sauce).
- 1/2 cup chopped onion
- 1 minced clove garlic
Cook till onion is soft; then remove any excess fat and sprinkle with:
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 tsp oregano, crushed
- 1 (6 oz) can chopped broiled mushrooms or 2 (3 oz) and liquid
- 2 (8 oz) cans tomato sauce
Combine sauce with 1 (7 or 8 oz) package thin spaghetti, cooked in boiling salted water according to package directions; drained. Pour spaghetti and sauce into a flat 2 quart baking dish, about 11 1/2 x 7 1/2 x 2″.
Arrange 4 or 5 slices Mozzarella cheese (about 6 oz) over top so all the spaghetti is covered. Sprinkle with Parmesan. Casserole may be covered with plastic wrap and refrigerated at this point.
Bake in preheated 350° oven til browned and bubbling, about 40 minutes. If desired, sprinkle with chopped parsley.
Makes 6 servings. Serve with a simple salad of mixed greens and hot crusty Italian bread.
For dessert, an assortment of fresh fruit.
Mrs. W. J. Turnage
Mrs. Dewey L. Barr
In 4 Tbsp bacon drippings sear 1 lb ground beef.
- 2 chopped large onions
- 2 chopped large bell peppers
- 1 minced clove garlic
- 1 large can tomatoes
- 1 can tomato soup
- 1 small can mushrooms.
Mix with 1 (6 oz) package spaghetti, cooked in 8 cups water and drained. Put in greased casserole and bake at 350°. When ready to serve, sprinkle with grated American cheese.