American Lasagne

Ingredients

• 1 Lb. ground beef
• 1 pkg. French's Spaghetti Sauce Mix
• 1 6 oz. can tomato paste
• 1 3/4 cups cold water with mushrooms
• % tsp. dried oregano, crushed
• 8 oz. lasagne noodles

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 20. The excerpt below is the record exactly as published.

1 lb. ground beef 4, cup chopped onions % tsp. salt % cup ketcup 1 lb. 12 oz. can porké&beans 1 Tbsp. vinegar l Tbsp. Worcestershire sauce 1 Tbsp. white sugar Brown beef and onions together and drain all fat. Mix all other ingredients and put in a 1% quart casserole. Bake at 350 degrees 30 minutes. Mrs. Curtis A. Myers ROYAL ZUCCHINI PARMESAN 1 lib. ground beef 1 medium onion chopped 1 small green pepper chopped Saute above ingredients until brown. Add: 1 16 oz. can tomatoes 1 8 oz. can tomato sauce 1 6 oz. can tomato paste 1 tsp. salt % tsp. garlic salt 1% tsp. oregano Simmer 20 minutes. Wash and slice 4 medium zucchini and slice % inch thick. Boil 3 minutes. Drain well. To tomato sauce mixture add 1 cup grated cheddar cheese and zucchini. Simmer 5 to 10 minutes. Pour into 12x8x2 baking dish. Top with 4% cup grated Parmesan cheese and sliced Mozarella cheese. Bake at 350 degrees 30 to 45 minutes or until bubbly. Serves 6 to 8. Jeanette Manoogian =H CASSEROLES CRANBERRY AND APPLE CASSEROLE 4 cups tart raw apples 2 cups raw cranberries Sprinkle with 3/4 cup sugar Topping: 1 stick melted butter 14 cups uncooked oatmeal 1/3 cup flour % cup brown sugar % cup nuts Mix topping ingredients and spread on top of fruit. Bake at 350 degrees for an hour. Eleanor Johnson FOUR HOUR BEEF STEW 2 lbs. beef stew cut in 1% inch cubes (or use round steak or sirloin tips) 1 onion sliced 1 rib celery 4 carrots chunked 4 medium raw potatoes 2 tsp. salt quartered 2 tsp. sugar 2 Tbsp. tapioca Mushrooms, if desired 1 cup tomato juice Place ingredients in casserole in order given. Cover tightly’ with foil or tight fitting lid and bake 4 hours in 250 degree oven. Margaret Harrison 98 CASSEROLES CHICKEN WITH ARTICHOKES 1 dozen choice chicken pieces 6 Tbsp. butter l can artichoke hearts 3 Tbsp. chopped onion 4 oz. fresh sliced mushrooms 2 Tbsp. flour 2/3 cup chicken broth % cup dry sherry % tsp. crumbled dried rosemary Brown chicken in 4 Tbsp. of butter. Put in a 2 quart flat pyrex dish. Drain artichoke hearts and place around chicken. Put 2 more Tbsp. butter in skillet. Brown mushrooms and onion. Sprinkle 2 Tbsp. flour in pan and stir in chicken broth. Add sherry and rosemary. Cook till thick and pour over chicken. Cover with aluminium foil. Cook 1 hour and 15 minutes at 300 degrees. Jacqueline Snyder Ball CHICKEN CASSEROLE 4 Tksp. butter 4 Tbsp. minced onion 2/3 cups chopped green pepper cups chopped celery 1 cup cooked réee cups diced cooked chicken Tbsp. lemon juice tsp. salt. cup mayonnaise cup toasted almonds 1% cups grated cheese 14 cups crushed potato chips Wm BO PR L& dO Saute onions, peppers and celery in butter until tender, Stir in chicken, lemon juice and salt. Cover and place over low heat until hot, Remove and stir in rice, mayonnaise and almonds. Top with cheese and potato chips. Toast until brown, about 5 minutes- Mrs. James C. Dillon 99 CASSEROLES CHICKEN CASSEROLE chicken breasts stewed and removed from bone can mushroom soup-diluted with 1 can chicken broth can celery soup. diluted with 1 can chicken broth cup rice uncooked pkg. corn bread stuffing stick margarine Pee ee Mix stuffing with margarine. Arrange ¥% of stuffing mix in bottom of casserole dish. Place % of chicken on top,pour over celery soup. Sprinkle 1 cup of rice over chicken. Then the rest of chicken, mushroom soup and top with remaining stuffing. Bake 45 minutes at 325 degrees. Cover with foil the first 35 minutes, then remove foil and bake the last 10 minutes uncovered. Ila Brewer CHICKEN CASSEROLE % cup onion chopped l cup celery chopped % cup green peppers 2 Tbsp.butter chopped 2 cups cooked chicken 1 can mushroom soup 1 can chicken broth l large jar pimentos 1 8 oz. pkg. spaghetti, cut up cooked and drained 4hard boiled eggs, chopped Grated cheese(8 oz. Velveeta) Saute onion, celery and pepper in butter until tender. Mix with chicken, soup, broth, pimento, spagketti and eggs. Place in large casserole. Sprinkle cheese over top. Bake for 30 or 40 minutes at 350 degrees. Serves 8 to 10 people. Mrs. Norman Highfill 100 CASSEROLES CHICKEN CASSEROLE can cream of chicken soup can cream of mushroom soup can cream of celery soup 1 soup can of water 1% cups of rice (not instant) 1 small onion chicken- as many pieces as desired 1 stick of margarine me Mix all but last 2 ingredients together and place in large casserole. Submerge chicken halfway into mixture. Place margarine, salt and pepper on top and bake at 350 degrees for 2 hours. Virginia Snyder CHICKEN NOODLE CASSEROLE Boil baking hen with 2 whole onions and 2 ribs of celery. Cool and take off the bone and cut up. Cook al lb. bag of small size noodles in the chicken broth. (Noodles will take up broth) Put in baking dish in layers of cut chicken, then a layer of noodles. Use 2 cans of cream of mushroom soup on top of this. Top all with grated hoop cheese. Bake at 350 degrees 30 minutes or until cheese melts. This can be done ahead of time and frozen. Mrs. Johnny Davis 101 CASSEROLES CHICKEN & RICE CASSEROLE 4 chicken breasts 1 can mushroom soup 1 small jar pimentoes % cup rice (uncooked) % can mushrooms (chopped 1 cup slivered almonds or use ends and pieces) Cook chicken breasts until tender and remove all bones. Tear meat into small pieces. Put in 9 inch or equal casserole dish. Add remaining ingredients and stir well. Add 1 soup can water. Bake in 350 degrees F oven, covered for 30 minutes; uncover and bake for 30 minutes more. Peggy Everhart Sumner CHICKEN MARENGO % cup flour l “tsp. salt freshly ground pepper 1 tsp. dried tarragon one 3 lb. chicken, cut into % cup cooking or olive serving pieces oil 4 Tbsp. butter 1 cup dry white 1 16 oz. can tomatoes cooking wine 1 clove garlic, peeled & minced 4 oz. sliced mushrooms minced parsley Mix flour, salt, pepper and tarragon together. Pour into a plastic bag. Add the dried chicken pieces and Shake well to coat with the seasoned flour. Lift from the bag and shake off any excess. Set aside remaining flour until later. In a large skillet, heat the oil and butter. When hot, add the chicken and brown on all sides. Lift from the skillet to a heavy covered casserole and set aside. Stir remaining flour mixture into the fat in the skillet until smooth. Add the wine and cook, stirring constantly, until the sauce has thickened and is smooth. Pour the sauce over the chicken and add the tomatoes, garlic and mushrooms. Cover, place 102 CASSEROLES CHICKEN MARENGO CONTINUED in a 350 degree oven and bake for about 45 minutes or until the chicken is’ tender when pierced with a fork. Sprinkle with minced parsley just before . serving. Serves 6. Jeanette Manoogian AMERICAN LASAGNE Ll Lb. ground beef 1 pkg. French's 1 6 oz. can tomato paste Spaghetti Sauce Mix 1 3/4 cups cold water with mushrooms % tsp. dried oregano, crushed 8 oz. lasagne noodles

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