Casserole

Ingredients

• 1 lb. ground chuck - broken in pieces in bottom of baking dish.
• 1 onion cut up
• 1 soup can of water
• 1 pkg. Tater tots
• l ean cream of chicken soup
• 1 can cream of celery soup

Method

1. 1

   Bake for 1 hour at 350 degrees.

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 22. The excerpt below is the record exactly as published.

CASSEROLES LASAGNE 1 lb. ground beef 2 tsp. oregano, crushed *% cup water 9 wide lasagne noodles, cooked and drained grated parmesan cheese cup chopped onion cans tomato soup tsp. vinegar pt. cottage cheese lb. Mozzarella cheese hinly sliced tf Wt’ FR hb Dh In large skillet brown beef and cook onion and oregano. Add soup water and vinegar. Simmer 30 minutes stiring now and then. In 12x8x2 baking dish arrange 3 alternate layers of noodles, cottage cheese, meat sauce and mozzarella. Top with parmesan. Bake at 350 for 30 minutes, Let stand 15 minutes. Makes 6 to 8 servings. Mrs. William M. Chniel LASAGNE 1 lb. ground beef or Italian sausage i clove garlic, minced 2 eggs 1 Tbsp. whole basil 3 cups fresh ricotta 1% tsp. salt or cream style cottage 1 16 oz. can tomatoes cheese 2 6 oz. cans tomato paste 4% cup grate parmesan 10 oz. lasagne noodles or romano cheese 1 lb. mozzarella cheese 2 Tbsp. parsley flakes sliced thin Latsp.asaLce *% tsp. pepper Brown meat slowly, spoon off excess fat. Add next five ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain; rinse. Beat eggs; add remaining ingredients except mozzarella. Layer ¥4 of the noodles in 13x9x2 inch baking dish; spread with % the ricotta filling; add % the mozzarella cheese and % the meat sauce. Repeat. Bake at 375 degrees about 30 minutes (or assemble early and refrigerate; bake 45 minutes.) Let stand 10 min. before serving. Serves Stoo. Jeanette Manoogian 104 CASSEROLES PORK CHOP CASSEROLE 4 pork chops Zeal DSPs tae % cup uncooked rice 1 cup water 1 16 oz. can tomatoes 1 medium onion 1% tsp. salt % tsp. pepper Brown chops in fat in skillet. Remove chops from pan. Add tomatoes, chopped onion, salt, pepper and rice. Add water. Lay pork chops over the top. Cover and cook over low heat for 45 minutes to 1 hour. Margaret Harrison TUNA CASSEROLE 1 can mushroom soup 1/3 cup milk 1 can (6% or 7 oz.) tuna, 2 hard boiled eggs, drained and flaked sliced 1 cup cooked peas 1 cup crumbled potato chips In 1 quart casserole, blend soup and milk, stir in tuna, eggs, and peas. Top with potato chips. Bake at 350 degrees for 30 minutes. Serve on toast. Makes 3 or 4 servings. Mrs. William M. Chniel TUNA CASSEROLE 2 Tbsps. butter in saucepan 1 large onion 1 large green pepper, cut up, brown in butter, add: 23 Tbsps. flour, brown and stir in 24 cups milk, cook stirring until thickens. Stir In: . 1 large can Tuna, add: 3 Tosps. lemon juice, pour 105 CASSEROLES im casserole dish. Make your favorite biscuit recipe (1 cup flour) and roll out dough in circle, grate about 3/4 cup velveta cheese, 2 cup chopped pimento pepper and sprinkle on dough, roll this up ina long roll and: cut off in slices. Place’ on top of cuna mixture and bake in pre-heated oven 350-375 degrees, until brown. Mrs. Ralph Davis QUICK TUNA CURRY WITH RICE 3/4 cup chopped onion cup milk 3 Tosps. butter or margarine 7 oz. cans white 1 clove garlic (crushed) meat tuna 1 Tosp. curry powder cups sour cream 13 Tosp. flour cup white raisins cups cooked rice MO ?PojH Witole PO Saute onion in butter until golden brown; add garlic. Stir in curry powder and flour. Gradually add milk, stirring until smooth. Add tuna, thoroughly drained and broken into fairly large bite-size chunks. Stir over low heat about 5 minutes, being careful not to break up the tuna chunks any more than is necessary, until ingredients are well blended. Add sour cream and stir over low heat until sauce is hot and flavors have mingled thoroughly. Rice: Place white raisins in saucepan and cover with water. Simmer for 15 minutes until soft and plump. Then drain. Mix with hot buttered rice and serve with the curried tuna. 4 servings. Cleve Kimel 106 CASSEROLES BAKED MANICOTTI WITH CHEESE FILLING (Two Casseroles-one to bake, one to freeze) SAUCE: “1 pound lean ground beef 1/3 cup olive or salad oil 15 cups finely chopped onion clove garlic, crushed can te lb. 3 oz.) tomatoes, undrained can (6 oz.) tomato paste Tbsps. chopped parsley Tbsp. salt. Tosp. sugar tsp. dried oregano 1 tsp. dried basil leaves 1 tsp. pepper ee Oe ee MANICOTTI : 6 eggs, at room temperature LZ cups unsifted all-purpose flour = tsp. salt FILLING: 2 pounds ricotta cheese 1 pkg. (8 oz.) mozzarella cheese, diced 1/3 cup grated Parmesan cheese eggs tsp. salt tsp. pepper Tosp. chopped parsley cup grated Parmesan cheese Fk} fr Po Sauce: Saute ground beef, onion and Par LCs tei in rest of sauce ingredients and 15 cups water, mashing tomotoes with fork. Bring . boiling and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour. 107 CASSEROLES Manicotti: In medium bowl, combine 6 eggs, the flour, + teaspoon salt and 14 cups water; with electric mixer, beat just until smooth. Let stand 4 hour or longer. Slowly heat an 8 inch (oiled or nonstick) skillet. Pour in 3 Tosps. batter, rotating the skillet quickly to spread batter evenly over bottom. Cook over medium heat until top is dry but bottom is not brown. Turn out on a wire rack to cool. Continue cooking until all of the batter is used. As the manicotti cool, stack them with waxed paper between them. Preheat oven to 350 degrees. Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan, the eggs, salt, pepper and parsley; beat with wooden spoon to blend well. Spread about + cup filling down the center of each manicotti, and roll up. Spoon 13 cups sauce into each of two 12 x 8 x 2 inch baking dishes. Place eight rolled manicotti, seam side down, in & single layer; top with five more. Cove with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, $ hour, or until bubbly. To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish. To serve: Unwrap; place in baking dish and let stand 1 hour to thaw. Bake, covered, 1 hour in 350 degrees oven. Serves le. Jeanette Manoogian CASSEROLE 1 lb. ground chuck - broken in pieces in bottom of baking dish. 1 onion cut up 1 soup can of water 1 pkg. Tater tots l ean cream of chicken soup 1 can cream of celery soup

Cook this with the app: pantry check, scaling, and the assistant.