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"My help cometh from the Lord, which made heaven and earth." 
Who helps his people out of the hands
of all their troubles and afflictions;...
Psalms 121:2

Five Cheese Macaroni
A favorite from TeeterKat's Kitchen


Ingredients
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces Velveeta cheese
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Bread Crumbs

Directions

Preheat oven to 350 degrees F.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.  Set aside.

In a large bowl, combine the Mozzarella, sharp Cheddar, Parmesan and Monterey Jack cheeses; mix well.

Add the half and half, 1 1/2 cups of cheese mixture, cubed Velveeta cheese, and eggs to macaroni; mix together and season with salt and pepper.

Transfer to a lightly greased deep 9 X 12  casserole dish. Sprinkle top lightly with bread crumbs, 1 tablespoon of melted butter and the remaining 1/2 cup cheese mixture.

Bake in preheated oven for 35 minutes or until hot and bubbly around the edges.

Sweet Potato Casserole

Preheat oven to 400 degrees F.

Ingredients
2 cups mashed sweet potatoes
1-1/4 cups sugar
1/2 teaspoon each: nutmeg, cinnamon, salt and ginger
2 eggs, beaten
3/4 stick butter, melted
1-1/2 cups milk

Topping:
3/4 stick butter
3/4 cup corn flakes, crushed
1/2 cup chopped pecans
1/2 cup brown sugar

Directions
Spray casserole dish with olive oil or pam. Mix all ingredients together. Pour into casserole dish.  Bake for 30 minutes.  Remove from oven.

In the microwave oven, melt butter.  Add next three ingredients and spread on top of casserole.  Bake ten minutes more, until topping is golden.
Joy's Taco Casserole

Ingredients
1 pound can stewed tomatoes
1 tsp. sugar
3/4 tsp. dried oregano, crushed
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. bottled hot pepper sauce

1/4 cup chopped green pepper
1/4 cup chopped onion

1 pound lean (80 - 20) ground beef
1/2 tsp. garlic salt
6 cups crispy Taco Shells, crushed
5 slices process American cheese
2 cups shredded lettuce

Directions

Preheat Over 350 degrees F

For Taco sauce, in bowl stir together first seven ingredients.  Using edge of spoon, break up large tomato pieces.  Add chopped pepper and onion.  Set aside.

In medium skillet cook ground meat till browned, stirring to break up into small pieces.  Drain off excess fat.  Stir in garlic salt. 

Coarsely crush Taco Shells and place in bottom of ungreased
8 x 8 x 2 baking dish.  Spoon hot meat over corn chips; top with cheese slices.  Bake in preheated oven for 15 minutes or until bubbly and cheese is melted.

Pour or spoon taco sauce over cheese, cover with shredded lettuce.  Serve immediately.

Baked Tomato Casserole

Courtesy of Aunt Pearl
from Mrs. Rowe's Cookbook

Ingredients
1 large can (#2 1/2 size) whole tomatoes
Brown sugar to taste
Bread crumbs (about 4 slices)
1 stick butter
1/2 cup chopped onions
1/2 teaspoon salt

Directions
Put butter and onions in frying pan.  Cook slowly until onions as tender.  Add bread crumbs, brown sugar and salt.  Add tomatoes.  Pour into greased baking dish and bake in preheated oven at 350 degrees for about 20 minutes.
Baked Apple Casserole

Ingredients
8 medium apples, quartered
1/4 stick butter or margarine, melted
1 1/2 cups sugar
1/3 cup water
1 teaspoon nutmeg
1/2 teaspoon cinnamon

Directions
Place apples in buttered baking dish.  Mix sugar, nutmeg and cinnamon together and sprinkle over top.  Pour water over top.  Spoon butter over all.  Bake uncovered in 325 degree oven for 30 to 45 minutes.  Cooking time will depend on the type of apples used.  I use Mrs. Smith's.


HASHBROWN POTATO CASSEROLE

Ingredients 

1 bag hashbrowns, thawed
2 sticks butter
8 oz. sour cream
2 c. Cheddar cheese, shredded
Salt and pepper to taste
1 can cream of chicken soup
1/4 c. chopped onion
2 c. crushed cornflakes

Directions

Preheat over to 350 degrees
In a 9 x 12 baking dish spread potatoes.

In a sauce pan mix 1 stick of butter, sour cream, chicken soup, Cheddar cheese, onion.  Mix well.   Heat to a boil. Spread over potatoes.

Melt 1 stick butter and mix with cornflakes. Spread over potatoes.

Bake at 350 degrees for 45 minutes.


to  eeter at's  itchen

T
K
K
Courtesy of Joy Herrald White
Chicken with Sweet White Wine and Tarragon

Courtesy of my friend Mary Lee Moore,
West Virginia

Ingredients
12 Chicken Tenders, Skinned and Boned
8 Slices Swiss Cheese
2 Can Cream of Chicken Soup, Undiluted
1 Cup diced onions
1 Cup diced celery
1 tablespoon Tarragon
1/4 Cup Sweet White Wine
2 Cups Crushed Pepperidge Farm Stuffing
1/3 Cup Melted Butter

Directions
Grease casserole baking dish.
In a pan heat soup, onions, celery, and wine.
Pour enough soup mixture to cover bottom of dish. 
Arrange chicken in baking dish.
Place slice of cheese over chicken.
Pour soup mixture over chicken
Sprinkle tarragon over soup mixture.
Sprinkle stuffing on top;  drizzle melted butter over all.

Bake uncovered in preheated oven at 350* for 1 hour.

Cherry Tomatoes and Cheese

John Wayne Casserole
Courtesy of Nadine Moody, Texas
my sister-in-law

INGREDIENTS
2 (4 OZ.) CANS GREEN CHILES, DICED
1 POUND MONTEREY JACK CHEESE, GRATED
1 POUND SHARP CHEDDAR CHEESE, GRATED
4 EGG WHITES
4 EGG YOLKS
2/3 CUP EVAPORATED MILK
1 TABLESPOON FLOUR
1/2 TEASPOON SALT
1/8 TEASPOON PEPPER
12 TO 15 CHERRY TOMATOES CUT IN HALF

DIRECTIONS
COMBINE GREEN CHILES AND ALL THE CHEESES IN A LARGE BOWL. TURN INTO A WELL-BUTTERED SHALLOW
2-QUART CASSEROLE. BEAT 4 EGG WHITES JUST UNTIL STIFF PEAKS FORM. BEAT 4 EGG YOLKS, EVAPORATED MILK, FLOUR, SALT, AND PEPPER TOGETHER. GENTLY FOLD WHITES INTO YOLK MIXTURE. POUR EGG MIXTURE INTO CASSEROLE, AND, USING A FORK, TRY TO "OOZE" IT THROUGH THE CHEESE.

BAKE 30 MINUTES AT 325 DEGREES,
REMOVE FROM OVEN.

  ADD SLICED TOMATOES AROUND EDGE.  RETURN TO OVEN AND BAKE 30 MINUTES LONGER, OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.

Optional
from TeeterKat's Kitchen
(Because I love spicy dishes,
I made a few changes in this recipe)
Enough cherry tomatoes sliced in half to cover top.
Add 1/2 teaspoon of each:
basil
oregano
garlic salt
fresh parsley
Sprinkle over tomatoes.
And then sprinkle 3/4 cup Parmesan cheese,
freshly grated on top.
Bake 30 minutes longer,
or until knife inserted in center comes our clean.

Corn Pudding

Courtesy of my friend Kitty Pettiway
Virginia

Ingredients
6 eggs
1 to 2 cups sugar, to taste
2 cups evaporated milk, half & half, OR Cream
2 sticks melted butter or oleo
2 (15.5 ounces) cans cream corn
1 (15.5 ounce) cans whole kernel corn
2 Tbsp. cornstarch
1 Tbsp. vanilla
1 tsp cinnamon.

Directions
Mix all ingredients together.

Bake at 350 for 50 minutes or until set in the middle of the casserole.

Hint for Casseroles

Freeze leftover casserole food
to fit the casserole it will be heated in later. Line the cassserole with heavy foil,
fill it with the food and put it in the freezer.  Remove foil with the food when it's frozen. 
Seal foil in a freezer bag and return to freezer.
EGG AND SAUSAGE CASSEROLE
 

Ingredients
1 pound hot sausage 
9 eggs, slightly beaten
2 1/4 cups Half and Half
1 cup sharp cheddar cheese, grated  
1 teaspoon Dijon mustard 
1 teaspoon salt
pepper to taste
1/4 cup chopped onions
1 or 2 cups spinach, chopped finely (optional)
1 box croutons
Paprika

Directions
Spray 9 x 12-inch baking dish with cooking spray.
Cover bottom of baking dish with croutons.

In a large skillet fry sausage until brown;
crumble while frying;then remove from heat and drain on paper towels.

Combine eggs, half & half, cheese, mustard, salt, pepper, onions, & spinach. Mix well.

Pour mixture over croutons.

Prepare the night before and chill over-night in refrigerate.

Next morning
Preheat over to 350 degrees F.
Bake for 1 hour, or until done. Check often for doneness after first 40 minutes; do not over bake.

Remove from oven.  Sprinkle with paprika.  Serve warm.

Spinach Casserole
Cheesy Creamed
 

Makes 8 to 10 servings 
 

Ingredients    
     2 (10 ounce) packages frozen chopped spinach, cooked
1 (1 ounce) package dry onion soup mix
2 cups sour cream
1 cup shredded Cheddar cheese
1 (6 ounce) can French-fried onions

Directions    
1. Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.

2. Drain spinach. In a medium mixing bowl combine spinach, soup mix and sour cream. Spoon into greased casserole dish and top with cheese.

3. Bake in preheated oven about 25 minutes, or until heated through.

4.Remove from oven.  Cover with French-fried onions.  Bake a few minutes until brown.







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Summer Yellow Squash Casserole

Delicious

Ingredients
1 lb. sliced summer yellow squash.
Do not remove seeds.  Do not peel.
1/2 cup butter

1 teaspoon sugar
1 egg. slightly beaten
1/2 cup butter
1/2 cup chopped nuts (pecans, water chestnuts or almonds)
1/4 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon salt
1/2 cup chopped pimento
1 cup frozen whole corn

1 cup Ritz crackers, crushed
1/2 cup sharp cheddar cheese, grated

Directions
Preheat over to 325 degrees F.
Cook squash in water until tender.  Drain well.
Add butter to drained squash. Mash together.  Set aside.

Mix next 9 ingredients; add to squash mixture. 
Pour squash mixture into a greased casserole dish.

Sprinkle crushed crackers over top,and dot with 2 teaspoons butter. Bake for 30 minutes or until top is golden.

Sprinkle cheese over top. Bake for 5 more minutes, or until cheese is melted and toasted.

Chicken Casserole
Courtesy of Anne Smith

Ingredients
5 cups cooked chopped chicken breast
2 cans Cream of Chicken Soup
8 oz. sour cream
1 cup chopped celery (optional)
1 cup chopped onion
1 sleeve Ritz Crackers, crumbled
1/4 cup melted margarine
1/3 cup slivered almonds

Directions
Preheat over 350 degrees F
Combine soup and sour cream.  Add chicken, celery and onion. Mix together and put in 9 x 13 casserole dish.

Mix cracker crumbs with margarine.  Spread on top of mixture. Sprinkle almonds on top. Bake preheated oven at
350 degrees until it bubbles, about 30 minutes.  

You can half the recipe and put in a 8 x 8 casserole dish.  

BROCCOLI WITH Water Chestnuts
Courtesy of TeeterKat

Ingredients

2 pkgs. frozen chopped broccoli
Cook broccoli with salt according to package directions; drain well.

1 can cream of mushroom soup
1 cup sour cream
1 medium onion, chopped
1 cup chopped Water chestnuts

Directions

In a sauce pan add soup, sour cream, onion and nuts.  Mix well and heat just until warm.

Add 1 well-beaten egg.  Mix well with the above mixture.  Pour over cooked broccoli.

Pour into greased 2 quart casserole.
Bake in 350 degrees F preheated oven for 30 minutes or until center is bubbling hot.

Remove from oven and sprinkle 1 cup shredded sharp cheddar cheese over top.

Then sprinkle 1 small can French's French Fried Onions

Bake for 10 more minutes.

Serves 6. 

This can be prepared one day ahead and kept in refrigerator until ready to bake.
But hold the cheese and French fried onions until later.

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Frito Casserole

This spicy and flavorful Frito casserole is made with a nicely seasoned filling, a crunchy corn chip topping,
and lean ground beef

Ingredients
•1 1/2 pounds lean ground beef
•1 teaspoon chili powder
•1 teaspoon dried leaf oregano
•1/2 cup taco sauce
•1 can (8 ounces) tomato sauce
•1 teaspoon garlic powder
•1/2 teaspoon salt, or to taste
•dash of Tabasco sauce
•6 ounce bag corn chips, slightly crumbled
•chopped onion
•chopped tomato
•grated cheese
•chopped lettuce

Preparation:

Pan Size: 3 quart casserole
Oven Temp: 350
Time: 10-15 minutes

Brown ground beef; mix in the taco sauce, tomato sauce, chili powder, garlic salt, oregano, Tabasco sauce. Simmer 10 minutes. Put half on bottom of a 3-quart casserole. Top with about half of the crumbled chips. Add remaining ground beef mixture, some chopped tomato, onion, chopped lettuce, and grated cheese (use 1 cup or more). Put remaining corn chips on top. Bake at 350° for 12 minutes, or until the casserole is hot and cheese is melted.


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      Copyrights (c) are retained
by Joy  Herrald White
on all page designs.
October, 1987 

To Print Recipes:
highlight desired recipe,
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courtesy of
TeeterKat's Kitchen.