■B—Lancaster Fanning, Saturday, August 4,1994
Quick n easy casseroles
save time
Busy summer schedules call for
meals that can be prepared
quickly and easily. Sometimes,
quick translates into boring, but
with the help of a few good
casserole recipes, it is possible to
create tasty, interesting meals in a
hurry.
Mix together a little meat, a few
potatoes, and some vegetables,
topped with cheese or spices, and
before you know it, dinner will be
served. With the help of the recipes
below, it really is that simple to
create a one-dish, quick meal. Try
a few of them for yourself and reap
the reward of extra minutes out of
the kitchen.
SAUSAGE AND CHEESE
SCRAMBLE
1 12-ounce can vacuum-packed
whole kernel com, drained
1 12-ounce package smoked
sausage links, sliced into Vi-inch
thick slices
1 10-ounce package frozen cut
green beans,cooked and drained
Vi cup catsup
Vi cup sliced green onion
Vi teaspoon basil
Pinch of pepper
IVi cups (6 ounces) shredded
Muenster cheese
Preheat oven to 350*F. Combine
com, sausage, green beans, cat
sup, onion, basil, pepper and one
cup cheese in 2-quart rectangular
baking dish. Bake 35 to 40 minutes.
Remove from oven and sprinkle
with remaining Vi cup cheese.
Return to oven just until cheese is
melted, about 3 minutes.
to prepare as it is tasty.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P.O. Box 366, Lititz, PA
17543.
August
11 Brownies & Cookies
18 Salads
25 Peach Recipes
Borne On The Range
in the kitchen
CHEESY BAKED BEANS
WFRANKS
2 jars (1 pound and 2 ounces each)
baked beans
6 frankfurters, cut into Vi-inch
thick slices
IV4 cups (6 ounces) shredded Colby
cheese
Vi cup chili sauce
2 tablespoons firmly packed brown
sugar
2 teaspoons prepared mustard
Vi teaspoon onion salt
6 Bermuda onion slices, each about
Vi-inch thick
Preheat oven to 3SO*F. Combine
beans, franks, 1 cup cheese, chili
sauce, brown sugar, mustard and
onion salt in 2-quart rectangular
baking dish. Top with onion slices,
pressing into mixture slightly.
Bake 40 to 45 minutes, or until hot
and bubbly. Remove from oven
and sprinkle with remaining Vi cup
cheese. Return to oven just until
cheese is melted, about 3 minutes.
MISSOURI CASSEROLE
Grease casserole dish and add a
layer of each of the following:
sliced potatoes, onions, parsley
and hamburger. Sprinkle over this
V 4 teaspoon thyme and a little salt
and pepper. Repeat layers and
seasonings until casserole is filled.
Pour canned tomatoes over the top
and bake for two hours or until
potatoes are done.
CHICKEN CASSEROLE
1 cup elbow macaroni
cup diced celery
% cup chicken broth
1 cup condensed cream of celery
soup
14-ounce can mushrooms
2 cups cut-up cooked chicken or
turkey •
Vi cup minced parsley
Vi teaspoon Worcestershire sauce
Salt
% cup soft bread cubes
2 tablespoons butter or regular
margarine
Cook macaroni according to
package directions. Drain.
Code celery in chicken broth (or
use a chicken-flavored bouillon
cube plus % cup water) for 5
minutes.
Betty Blehl
Mertztown
Combine cooked macaroni,
celery, broth, celery soup,
mushrooms, chicken, parsley, and
Worcestershire sauce. Add salt if
needed. Pour into greased 2-quart
casserole. Sprinkle with bread
cubes; dot with butter.
Bake in moderate oven (3SO*F)
for 30 to 40 minutes. Makes 8
servings.
SALMON CASSEROLE
lean salmon
3 hard boiled eggs
Ismail onion
cups white sauce
Into a buttered casserole put
drained salmon, broken into
pieces. Top with a layer of sliced
egg and onion over which white
sauce has been poured. Alternate
eggs and onion with white sauce
layer until all is used. Top with
buttered bread, cut into cubes..
Bake at 3SO*F. for 20 minutes or*
until bread is brown.
This quick Garden Supper Casserole features cheese, meat and vegetables.
Martha Martin
Ephrata
Betty Biehl
Mertztown
ZIPPY BEEF CASSEROLE
1 pound ground beef
4 ounces uncooked elbow macaroni
110%-ounce can condensed cream
of mushroom soup
% cup milk
% cup catsup
Mt cup shredded Cheddar cheese,
about 2 ounces
V« cup chopped green pepper
1 to 2 tablespoons instant minced
onion
1 teaspoon salt
1 cup cwshed potato chips
Heat oven to 350*F. Cook and stir
meat until brown. Drain off fat.
Cook macaroni as directed on
package; drain. In ungreased 2-
quart casserole, mix all
ingredients except potato chips.
Cover and bake 40 minutes.
Uncover; sprinkle with potato
chips and bake 5 minutes longer.
Featured Recipe
This week’s featured recipe comes from the Pennsylvania
Department of Agriculture. August is Pennsylvania Food Products
month and to help you make the most of fresh Pennsylvania
produce and meats, PDA has provided this gourmet chicken salad
recipe using fresh peaches.
For more recipes to help celebrate food products month, see the
story featuring them in this section.
Gourmet Chicken Salad
With Fresh Peaches.
2 cups chicken, cooked and cubed
y« cup celery
V* cup green grapes
V« cup fresh peaches
% cup mayonnaise
Vi cup sour cream
Seasoning salt, to taste
lightly toss chicken, celery, green grapes and peaches together.
Mix mayonnaise and sour cream and pour over salad. Add
seasoning salt and mix gently. Store in refrigerator until ready to
use. Garnish with fresh peach slices and parsley. Serves 6.
PIGGYBANK PORK BAKE
4 ounces uncooked fine noodles
2 tablespoons shortening
2 cups cut-up cooked pork
110%-ounce can condensed cream
of chiSken soup
18-ounce can whole kernel corn
12-ounce can sliced pimiento
1 cup shredded sharp Cheddar
cheese (about 4 ounces)
1 medium green pepper, finely
chopped
Heat oven to 375*F. Cook noodles
as directed on package; drain.
Melt shortening in large skillet;
brown meat. Drain off fat. Stir in
noodles, soup, corn (with liquid),
pimiento (with liquid), cheese and
green pepper.
Pour into ungreased 1-quart
casserole. Bake uncovered 45
minutes, stirring occasionally.
(Turn to 08)