Come to find out about it – and it’s no real, huge surprise – Forum cooks can be as quick off the mark with favorite casserole recipes as they are with just about anything else, a to z, you could possibly name.
So casseroles it is, and it is Everett cook and longtime Forum friend Jeanne Metzler who starts us off today. “Here’s a casserole recipe that takes the cake and leftovers freeze beautifully,” she tells us about her night-before casserole.
Next, Marilynne Monrad of Lynnwood writes, “I enjoy your column and sometimes try your recipes, or get ideas to add new life to old ones. Recently, you asked for simple recipes that would hit the spot for autumn, and I thought of this nummy and easy dish right away.”
Marilynne adds, “Homemade pie crusts and gravy (although I like Heinz home-style savory beef gravy with this) would enhance this pasty recipe, but it’s very good as it is. Try it – I think you’ll like it!”
And third up today is another tried-and-true favorite, courtesy of Carol Cole of Camano Island.
“This recipe has been in our family for 50 years,” she says. “My mother most likely acquired it from her garden or sewing club in Everett. It’s a good standby for feeding a family in no time flat. A simple green salad compliments it nicely.”
Night-before casserole
13/4cups raw, uncooked macaroni, noodles or spaghetti
2cups cooked bite-size pieces turkey or chicken (or substitute tuna, drained well)
2cans cream of mushroom or cream of celery soup
1/2pound cheddar cheese, cubed
3hard-cooked eggs, peeled and cubed
2cups milk
Dash each salt and pepper
Optional: chopped green bell pepper and/or pimiento
In large mixing bowl, combine the raw, uncooked pasta, poultry or tuna, soup, cheese, eggs, milk, salt, pepper and, if desired, green pepper and/or pimientos, mixing lightly but thoroughly.
Turn into suitable casserole dish, cover and refrigerate overnight. To cook, uncover casserole and bake at 350 degrees about 1 hour and 15 minutes, or until hot and bubbly and pasta is cooked.
Makes 10 servings.
Pasty (rhymes with nasty) pie
1pound lean ground beef
2medium potatoes, scrubbed and cut in small dice
Raw onion, sliced or diced, to taste
Salt and pepper to taste
1box refrigerated pie crusts, preferably Pillsbury
Gravy
In mixing bowl, mix together the beef, potatoes, onion, salt and pepper. Fit 1 pie crust into bottom of 9-inch pie plate; add beef mixture, spreading evenly. Cover with top crust; flute edges and slit top. (If edges of pie start to brown too quickly, wrap with aluminum foil). Bake at 350 degrees until top is golden brown, about 50 minutes. Serve with gravy.
Makes one 9-inch pie.
Mom’s company casserole
1 1/2pounds ground beef
1/2cup chopped green onions
1green bell pepper, chopped
5tablespoons butter
1can (15 ounces) tomato sauce
1cup cottage cheese
1package (8 ounces) cream cheese, softened
1/4cup sour cream
8ounces noodles, cooked and drained
Fry ground beef in skillet. Add green onions, bell pepper and butter and cook a few minutes, until vegetables are soft. Turn into casserole dish and stir in tomato sauce, cottage cheese, cream cheese, sour cream and noodles. Bake at 350 degrees 30 minutes or until mixture is bubbly and heated through.
The next Forum will appear in Wednesday’s Food section.
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