Food From Barbara's Table

FOOD From BARBARA'S TABLE

CASSEROLES

RICE AND BROCCOLI CASSEROLE

1 cup rice (3/4 cup)
1 jar Cheese Whiz or 1 cup grated cheddar cheese
1 stick oleo (3/4 cup)
1 can cream of mushroom soup
1/2 cup chopped celery
1/2 cup chopped green peppers
1 cup chopped onion (1 med)
1 large chopped cooked broccoli

Cook rice and add cheese. In oleo, saute celery, green peppers, and onion. Cook until tender. Add sauted vegetables to rice. Add broccoli and soup. Bake 30 minutes at 350 degrees in covered casserole dish. Optional: grated cheese on top with almonds.

GREEN BEAN CASSEROLE

2 - 16 ounce cans French style green beans
1 can Golden Mushroom Soup
1- 8 ounce can water chestnuts
1- 3 ounce can French Fried Onions

Mix beans, soup, chestnuts, and part of onions in bowl. Spread in casserole dish sprayed with PAM or buttered. Top with remaining onions.
Bake at 325 degree oven for 20 mins.

Recipe given to me by my Mother in 1982.

VEGETABLE CASSEROLE

1 can shoepeg corn
1 can French style green beans/pimentos
1 cup chopped celery
1 cup chopped onions
1 can cream of chicken soup
1 8 oz. sour cream
1 cup sharp cheddar cheese, grated
1 stack ritz crackers
1/4 - 1/2 stick oleo

Drain vegetables. Mix vegetables with celery and onion in a bowl. Mix soup , sour cream, and cheese together. Combine with vegetables. Butter casserole dish. Crush ritz crackers, melt butter, mix both together. Put vegetables in casserole and cover with ritz crackers. Cook at 350 degrees for 45 minutes or until brown.

SQUASH CASSEROLE

3 lbs yellow summer squash
1 medium white onion
1 small jar pimentos
8 oz of cheddar cheese, mild or medium
1 tbsp of mayonnaise
1 egg
5 or 6 saltine crackers, crushed
butter
salt and pepper to taste

Wash and cut up squash into small pieces. Cut up onion in small pieces. Put in pan with small amount of water. Salt and pepper. Let cook until tender and the water is cooked out, or drain completely. Add about 2 tbsps of butter, 1 tbsp of mayonnaise, crushed crackers, and 3/4 cup of shredded cheddar cheese. Mix and then add 1 egg, mixing completely.
Butter an 8" x 8" cooking bowl. Add mixture. Then, sprinkle shredded cheese on top of casserole mix. Cook at 350 for 30 minutes.

SWEET POTATO CASSEROLE

6 medium sweet potatoes - about 3 cups
4 tablespoons butter, room temperature
3/4 cups sugar
2 eggs, beaten
1/2 cup milk
14 teaspoon vanilla

Preheat oven to 350%. Cover sweet potatoes in saucepan; cover completely with water; boil until tender. Drain and peel while hot. Mash until smooth. Add butter, suigar, eggs, milk, and vanilla. Beat until light and fluffy. Put in well-buttered casserole dish. Sprinkle potatoes evenly with topping. Place in preheated oven for 25 to 30 minutes.

TOPPING

1/2 cup firmly packed brown sugar
1/3 cup all purpose flour
4 tablespoons butter
1/2 cup chopped pecans

Combine ingredients and blend well. Sprinkle over casserole and bake as directed.

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