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| 1 (10 oz.) package chopped broccoli
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1 1/3 cups cooked rice
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| 1 can cream of chicken soup
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2 tablespoons chopped onion
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| 1 (16 oz.) Velveeta cheese
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1/2 soup can milk
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Warm the broccoli, soup, onion, and milk. Cube cheese and add to rice while it's hot. Mix well and then add the broccoli mixture. Pour into a buttered casserole dish. Bake at 350 degrees for 1 hour. Serves 6.
Created and submitted by Berta Sue Bellamy Bolls
Corn Casserole
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| 1 can whole kernel corn
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1 (8 ox.) sour cream
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| 1 can creamed corn
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1 box Jiffy corn meal muffin mix
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Prepare the muffin mix as directed on the box. Drain whole corn: mix all ingrwedients together. Pour into a greased caserole dish. Bake at 350 degrees for 1 hour. You can also add 1 pound browned hamburger. Serves 6.
Created and submitted by judy Sullivan Wade
Mom's Green Bean Casserole
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| 1 lrg. French-cut green beans
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1 can French fried onions
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| 1 teaspoons salt
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1 can mushroom soup
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| 3/4 cup milk
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1/4 teaspoon black pepper |
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| 2 teaspoons diced pimento (optional)
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Cook the beans in salted water just until thawed. Drain and place in a 13" x 9" pan. Combine milk, soup, and pepper and pou over the beans. Add 1/2 can of fried onions, and bake at 350 degrees for 20 minutes. Garnish with the other 1/2 can of onions and pimento if desired. Bake 5 minutes. Any size serving dish will do.
Created and submitted by Denise Jacobsen
Savory Beets With Bacon
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| 2 large cans beets, drained
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1/2 teaspoon salt
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| 1/4 pound thick sliced bacon
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1 1/2 teaspoons sugar
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| 1 medium onion, thinly sliced
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1/4 teaspoon pepper
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| 6 tablespoons cider vinegar
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1/4 cup parsley, minced
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Cut the bacon into small pieces and fry until crisp. Remove from the pan with a slotted spoon and set aside. Add the onions to the bacon fat and saute for 3 minutes, stirring occasionally. In a saucepan, mix vinegar, sugar, and salt together. Bring to a boil, stirring constantly. Coo 2 minutes. Remove from heat. Stir beets into the dressing and heat briefly. Just before serving, sprinkle with bacon and parsley. Serv warm. Serves 4.
Created and submitted by Glendene Bellamy Thompson
Texas Potatoes
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| 2 cubes butter
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1 can cream of chicken soup |
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| 1 (2 lb.) pkg. frozen hash browns
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2 cups crushed corn flakes
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| 1/2 onion, chopped
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1 cup sour cream
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| 1 pkg. grated sharp Cheddar cheese
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1 large jar jalapeno Cheese Whiz |
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Pour the hash browns into a casserole dish. Melt 1 cupe of butter and pour over the potatoes. Mix together the remaining ingredients (except the corn flakes and 1 cupe of butter). Mix with the potatoes. Bake at 350 degrees for 30 minutes. Melt the last cube of butter in a saucepan: mix with the crushed corn flakes. Spread on top of the casserole and return to the oven for 15 minutes. Serve 12.
Created and submitted by Charlotte Bolls
