Casseroles


Cheesy Tuna and Rice Muffinlettes Nancy L. Spoolman
2 cups Uncle Ben's rice, cooked 1 cup shredded cheddar cheese 1- 6 1/2 oz. can tuna, drained and flaked 3/4 cup chopped black olives 1 tblsp. instant onion 1 tblsp. parsley flakes 1 tsp. seasoned salt 2 eggs, beaten 2 tblsp. milk Combine rice, cheese, tuna, olives, onion, parsley and seasoned salt. Stir in eggs and milk, mixing thoroughly. Grease muffin cups and divide evenly into cups. Bake at 375 for 15 - 20 minutes. If desired you can spoon creamed peas over top or make: Tangy Butter Sauce Combine 1/4 cup butter or margine, 1 tblsp. lemon juice, 1/2 tsp. seasoned salt, 1/2 tsp. parsley flakes. Spoon over muffinlettes.
Baked 7-Layer Hot Dish Nancy L. Spoolman/Betty Spoolman
2 onions, sliced 2 stalks celery, chopped 1 cup cooked rice 1 can red kidney beans 1 lb. - 1 1/2 lb. hamburger, browned and drained 2 cups sliced raw potatoes 1 can tomato soup salt, pepper, parika, worcestershire sauce Arrange onions on bottom of baking dish, then celery, rice, kidney beans, hamburger, sliced potatoes. Sprinkle each layer with salt, pepper and paprika. Pat down each layer and add hot water if necessary. Pour tomato soup over all. Add a little worcestershire sauce on top. (Approximately 1 1/2 tblsp.) Bake 2 hours at 350. (You may wish to cover this half-way through baking so it doesn't dry out.)
	Bean Quartet Casserole Nancy L. Spoolman/Terry Seehuetter
6 slices bacon 1 cup chopped onions 1 garlic clove, minced 1 - 15 oz. can butter beans 1 - 15 oz. can great northern beans 1 - 15 oz. can kidney beans 1 - 15 oz. can garbonzo beans 3/4 cup ketchup 1/2 cup molasses 1/4 cup firmly packed brown sugar Drain beans. Cook bacon until crispy. Crumble bacon. Mix all ingredients and bake at 350 for one hour.
		Special Baked Beans Nancy L. Spoolman/Rose Spoolman
1 28 oz can of B&M original beans (remove the fatty piece) 1 can kidney beans (drained) 1 can butter beans (drained) 1 sm. to med. onion diced (to your taste) 1/2 pkg. (5-6 slices) of Canadian bacon diced or 8 slices of bacon fried and crumbled 1/4 cup sugar 1/3 cup brown sugar 2 tbs. worcestershire sauce 1/4 cup velveeta cheese diced Mix together in a 2 qt casserole and bake for 2 hrs at 300 degrees. I bake uncovered. Watch to make sure it doesn't dry out.
		Mashed Potato Casserole Nancy L. Spoolman/Pam
1 lb. lean ground beef (seasoned with salt, pepper, or Lawrey's) Pat in bottom of baking dish. Bake 1/2 hour at 350. Drain. Cover with grated cheese. Make mashed potatoes, put on top of beef and cover with cheese. Bake another 10 or 15 minutes until cheese is lightly browned.
	Tater Tot Casserole Nancy L. Spoolman/Brenda Moseley
1 lb. lean ground beef 1 can (16 oz.) french-style green beans 3 oz. can onion rings 16 oz. package frozen tater tots 1 can cream of chicken soup 1/2 can (6 oz.) milk paprika salt and pepper to taste Brown ground beef. Drain. Drain green beans. Add meat, green beans, onion rings, and tater tots in layers. Dilute soup with milk and spoon over the top. Sprinkle with paprika. Micowave about 15 minutes on high, turning dish twice. Or, bake in oven at 325 for 45 minutes - 1 hour.