Grandma Packer's Ham Noodle Casserole

1 5 oz pkg noodles
2 c cubed ham
2 c grated cheese
1/2 c diced green pepper
1 c sliced mushrooms
1 10 oz can soup (cream of chicken, mushroom or celery)
1 soup can of water

Cook and drain noodles, combine ham, cheese, peppers, mushrooms. Alternate layers of noodles,and ham mixture in greased 3 qt casserole dish.  Pour soup and water over casserole.

Bake 350 for one hour.

Aunt Carolyn’s Egg & Sausage Casserole

Brown and dry on towel:
1 lb. Jimmy Dean Spicy Sausage
Add and mix well:
6 eggs
1 ½ C. milk
1 t. dry mustard
2 slices bread torn in pieces
Grated cheese
Chill all night.
Bake uncovered 350 degrees 45 minutes.

Marjorie Merrell’s Ham Breakfast Casserole

Line bottom of casserole with:
sliced white bread (crusts removed) buttered on both sides. Make fit.
Cover with:
thin slices of cheese, then ham, cheese, etc. until almost filled.
Beat:
5 eggs
Add:
1 quart milk.
Pour over casserole.
Bake 250 degrees 1 ½ hours.

Grandma Packer’s Layered Vegetable Casserole

Cook until barely tender and layer in casserole dish:
1 pkg. frozen lima beans
1 pkg. frozen peas
1 pkg. French cut green beans
Top with:
1 thinly sliced red onion
1 sliced green pepper
1 C. sliced fresh mushrooms
Combine and spread over top of vegetables:
1 C. whipping cream, whipped
1 C. mayonnaise
Top with:
1 C. grated cheddar cheese
Heat in 350 degree oven just long enough to heat vegetables & melt cheese.

Pat Gordon’s Green Bean Casserole

Sauté in butter but do not brown:
1 large onion
3 T. minced fresh parsley
Stir in:
2 T. flour
Salt and pepper
Add:
1 C. sour cream
2 pkg frozen, French style green beans, cooked
½ C. grated American cheese
Place in baking dish.
Top with:
Bread crumbs
½ C. cheddar cheese
Broil until cheese is melted.

Grandma Packer’s Potato Casserole

Mix together:
12 potatoes boiled with skins, cooled, peeled and grated
2 cans cream of chicken soup
2 cartons sour cream
½ C. grated cheddar cheese
½ C. chopped onion
Salt and pepper
Place into a 9 x 13 casserole dish.
Combine and sprinkle on top:
½ C. melted butter
1 C. Bread crumbs
Seasoning salt
Heat in 300 degree oven for 30 minutes.
Serves lots.

Aunt Carolyn’s Crab Casserole

Mix: 1 C. half and half
1 ½ C. mayonnaise
Add: 4 hard boiled eggs, chopped
2 T. minced parsley
1 t. minced onion
½ t. salt
1/8 t. pepper
1 C. crab
1 C. bread crumbs
Top with:
½ C. buttered bread crumbs
Bake at 350 degrees 20 minutes

Sunset School Shrimp Casserole

Combine:
2 C. cooked rice
¾ pound fresh salad shrimp
2 t. onion
2 T. green pepper
1 T. lemon juice
1 T. butter
½ t. Worcestershire sauce
½ t. dry mustard
¼ t. pepper
1 can cream of mushroom soup
Top with:
Grated cheese
Bake 30 minutes at 375 degrees.

Diane Hansen’s Shrimp Casserole from East Pasadena Ward

Break into a 2 qt. casserole dish:
6 slices crustless white bread
¼ pound Old English cheese
¼ pound mild cheddar cheese
Arrange on top:
½ pound cleaned, cooked small shrimp
Pour over top:
¼ C. melted butter
Combine and pour over all:
½ t. dry mustard
½ t. salt
3 whole eggs, beaten
1 pt. half & half
Top with:
Buttered cornflake crumbs
Let stand overnight in fridge.
Bake 350 degrees for 1 hour.

Suzanne Mosman’s Chicken Casserole

Combine:
4 C. cooked chicken
2 C. celery, diced
2 T. onion
½ C. sweet pickle
Stir together and add:
1/3 C. mayonnaise
4 t. vinegar
½ t. salt
½ t. pepper
½ t. celery seed
Put in a casserole dish and top with:
2 C. grated cheese
2 C. crushed potato chips
Bake 30 minutes at 350 degrees
Serve with wild rice, strawberry salad

Ann Strong’s Quick & Easy Chicken Casserole

Boil for 1 ½ hours:
1 chicken breast per person
Sauté:
½ C. Chopped onion
½ C. Chopped celery
Make according to directions on box::
1-2 pkg. chicken Rice a Roni
Using chicken broth instead of water
Add to Rice
Celery
Onion
Chicken
1 C. Slivered almonds
Steam until liquid is absorbed.
Serve garnished with tomato wedges.
Good with green salad and Ann’s Orange Rolls

Chile Chicken Casserole from Fae Evans San Jose 22nd Ward

Boil, skin, bone & chop:
4 chicken breasts
Mix together:
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream
1 small can green chili’s, diced
Layer twice in a Pam sprayed 9 x 13 casserole dish:
Sauce
1 pkg. of flour tortillas cut in 2 inch strips
Chicken
Grated Monterrey Jack cheese
Bake 45 minutes at 350 degrees.

Note: A yummy variation of this recipe uses 2 cans of cream of chicken soup instead of one of chicken, one of mushroom, corn tortillas instead of flour, and cheddar cheese instead of Monterrey. Top with sliced green onions.

Ziti Macaroni- the Johnston stand-by

Cook & drain:
½ pound ziti macaroni
Fry:
½ pound Italian sausage
Melt:
½ C. butter or margarine
Add and stir until smooth:
¼ C. flour
1 t. salt
½ t. pepper
Stir in:
2. C. milk
Bring to a boil, stirring constantly.
Remove from heat.
Add:
¼ C. grated Parmesan cheese
Toss into macaroni. Pour ½ macaroni mixture into a 2 ½ quart casserole.
Mix in bowl:
1 pound cottage cheese
¼ C. grated Parmesan cheese
1 egg
1 T. chopped parsley
½ t. salt
1/8 t. pepper
Spread cheese mixture on top of macaroni.
Top with remaining macaroni.
Slice sausage and tuck in to top of macaroni.
Top with:
¼ pound grated mozzarella cheese
paprika
Bake, uncovered, 30 minutes at 350 degrees.

Mom’s Enchilada Casserole that Dad and Matt love!

Melt: 1 T. butter, or light oil
Sauté: ½ onion
Add: 1 pound hamburger
Add and simmer:
1 can mild enchilada sauce
½ pkg. enchilada seasoning
1 t. cumin
Dash Tabasco
Layer in 9x13 casserole dish:
1 C. white rice, cooked
1 can refried beans
¾ C. sour cream
1 C. grated cheddar cheese
4 corn tortillas, cut in strips
hamburger mixture
½ C. sour cream
¾ C. grated cheese
Warm in 350 degree oven
30 minutes.
Top with:
Chopped, fresh cilantro
Squeeze of lime juice

Sour Cream Hamburger Casserole

Cook, rinse in hot water, and set aside:
4 C. uncooked noodles
Brown:
1 pound hamburger meat
1/2 C. chopped onion
Stir in:
1 15 oz. can tomato sauce
¾ t. salt
¼ t. garlic salt
¼ t. pepper
In a separate bowl combine:
¼ C. sour cream
1 8 oz. pkg. creamed cheese
1 C. cottage cheese
Layer twice in a 9 x 13 casserole:
Noodles, Meat, Cheese
Bake at 350 degrees for 30 minutes.

Grandma Packer’s Pillsbury Bake-off Prize Winning California Casserole

Combine:
1/3 C. flour
1 t. paprika
Coat:
2 beef round steak, cut into 2 inch pieces
Brown meat in shortening.
Add:
½ t. salt
1/8 t. pepper
1 C. water
Simmer, covered, 30 minutes or
until tender.
Pour meat mixture into 13 x 9 baking dish or 3 quart casserole.
In same fry pan, boil, stirring constantly:
1 can cream of chicken soup
1 ¾ C. water
Add to meat mixture.
Add:
1 can small cooked onions, drained.
Combine in bowl:
2 C. flour
4 t. baking powder
½ t. salt
1 t. poultry seasoning
1 t. celery seed
1 t. onion flakes
1 T. poppy seed
Add and stir just until moistened:
¼ C. oil
1 C. milk
Drop rounded tablespoonfuls of dough onto casserole.
Bake uncovered at 425 degrees for 20-25 minutes.
Serve topped with sauce made by
combining in heating through:
1 can cream of chicken soup
1 C. sour cream