Recipes from our hearth

or 3 Tbsp. toasted bread crumbs Pepper to taste Cook broccoli in salted water as directed on the package until tender. Drain. Place broccoli in shallow casserole. Sprinkle with lemon juice, pepper and cover with undiluted soup. Sprinkle cheese and toasted bread crumbs on top and bake until cheese is melted and bubbly. Makes eight servings. Mrs. Anne Speas oe BROCCOLI CASSEROLE 2 Pkg. frozen cut broccoli 1 cup finely chopped onions 1 jar processed cheese spread 3 eggs 1 tsp. salt Combine broccoli and onions. Blend in cheese spread and add eggs one at a time beating after each. Add salt. Bake in greased casserole for 1 hour at 300 degrees. Mrs. James C. Dillon GREEN BEAN CASSEROLE 1 can (10% oz.) mushroom soup 1 tsp. soy sauce l can (3% oz.) french fried onions 3 cups cooked french style green beans or 2- 10 oz. pkg. frozen, or 2- 1 lb. cans drained. Dash of pepper In 1 qt. casserole stir soup and soy sauce until smooth; wix in % can onions, beans and pepper. Bake at 350 degrees for 20 minutes or until bubbling. Top with remaining onions. Bake 5 minutes more. Makes 6 servings. Mrs. Pat Chniel JANE'S SQUASH CASSEROLE 1% lb. fresh yellow squash small can pimento, chopped of 2 or 3 Tbsp. fresh small onions, chopped and sauted cup sour cream can cream of chicken soup small carrots, grated small pkg. Pepperidge Farm herb stuffing mix. Cook squash, mash, drain and Season. Add remaining ingredients, holding back % of stuffing mix. Mix well, Line shallow baking dish (1% qt.) with 3/4 remaining stuffing mix and one stick melted margarine, Add squash mixture. Sprinkle remaining stuffing mix on top. Bake at 350 degrees for 30 minutes. Can make ahead and refrigerate or freeze. Mrs. Margaret Harrison SQUASH CASSEROLE 6 or 8 medium squash 1 can mushroom soup 2 Tbsp. minced onions 4, stick margarine melted salt and pepper to taste 1 cup bread crumbs Cook squash and drain off water and mash. Salt and pepper lightly. Add minced onion and mushroom soup. Sprinkle bread crumbs over top. Pour melted margarine over top of bread crumbs. Bake at 350 degrees for about 20 minutes. Mrs. W. W. Ernst SQUASH SOUFFLE 2 lbs. yellow squash sliced 1 medium onion sliced l tsp. salt 1/2 tsp. sugar 3 Tbsp. butter (melted) 3 Tbsp. flour 2 eggs (slightly beaten) 1 cup milk 1/2 lb. cracker barrel cheese (grated) seasoned salt buttered bread crumbs @ Combine squash, onion, salt and sugar. Simmer with small amount of water for 20 minutes. Drain well. Mash with potato masher. Add egg, melted butter, flour, milk, and cheese. Add seasoning salt to taste. Bake in a buttered 1% quart casserole for 30 minutes. Top with crumbs and bake 10 minutes more. This can be stored in the refrigerator for 2-3 days unbaked and it freezes well. Mrs. Cleve Kimel WINTER SQUASH CASSEROLE 1 medium winter squash halved. Scrape seeds out. Securely wrap squash and place in a pan and bake at 350 degrees about one hour or until tender. Remove and cool. Scrape aives from peeling and mash with; 1/2 lb. grated sharp cheddar cheese 2 eggs l tsp. salt % cup milk % stick margarine 1 Tbsp. brown sugar Pour into casserole dish well greased and bake at 350 degrees about 45 minutes. Sprinkle while hot with more cheddar cheese. Mrs. Nettie B. Gobble SQUASH CASSEROLE 2 cups cooked squash % pint sour cream 1 can cream of chicken soup % bag Pepperidge Farm special dressing mix Cook squash until tender, mash well and add the soup and sour cream while the squash is still hot. Butter a baking dish. Put in a layer of dressing mix, layer of squash. Use the last of dressing mix on top dotted with a little butter. Bake at 350 degrees until bubbley. Mrs. Harry Puckett SWEET POTATO CASSEROLE