Vegetables & Side Dishes

Cindy's Potato Casserole

Summary

Yield
6 Servings
SourceLaura L. Griffin (1999)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

2 lb
frozen hash browns (thawed)
1⁄2 c
butter
1 cn
cream of chicken soup
8 oz
sour cream
1⁄2 c
onion (chopped)
10 oz
sharp cheddar (grated)
 
salt (to taste)
 
pepper (to taste)
2 c
cornflakes (crushed)
1⁄4 c
butter (melted)

Instructions

Mix first seven ingredients together. Place in greased pan. Top with a mixture of the cornflakes and butter. Bake, uncovered, at 350° for 45 minutes.

Potato Casserole

Summary

Yield
10 Servings
SourceLaura Dureska (1984)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

3 pk
frozen hash browns (6 chunks shredded)
1⁄4 c
margarine (melted)
1 pt
sour cream
1⁄2
onion (medium, chopped)
1 c
Potato chips (crushed)
1⁄4 t
salt
1⁄2 t
pepper
1 cn
cream of chicken soup (undiluted)
10 oz
cheddar cheese (grated)

Instructions

Mix all ingredients except potato chips. Pour into buttered casserole. Cover with potato chips. Bake at 350° for 1 to 1 1/2 hours. Serves 10 to 12.

Parmesan Potatoes

Summary

Yield
6 Servings
SourceHeather Phalen (1993)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

12
red skin potatoes (small, unpeeled and quartered)
1⁄2 c
Parmesan cheese (grated)
1⁄4 c
flour
1 t
salt
1 t
pepper
4 T
butter

Instructions

Preheat oven to 350°. Cut potatoes into quarters. Put cheese, flour, salt and pepper into paper bag. Add potatoes, hold top of bag and shake. Put butter in 9 x 13-inch pan. Place in heated oven until butter melts. Add coated potatoes. Bake at 350 degrees for 20 minutes. Using spatula, turn potatoes over and bake 20 minutes longer. Test with fork to see if potatoes are done. If needed, continue baking until completely cooked.

Hot Curried Fruit

Summary

Yield
6 Servings
SourceLucy Tammen (1989)
Prep time
8 hours, 10 minutes
Cooking time
45 minutes
Total time
8 hours, 55 minutes

Ingredients

1 cn
pineapple (large)
1 cn
pears (large)
1 cn
peaches (large)
 
maraschino cherries (as many as you want for color)
1⁄3 c
butter
1⁄2 c
brown sugar
1 1⁄2 t
curry powder
1⁄8 t
salt
 
juice of 1/2 lemon

Instructions

Drain fruit, reserve the juices mixed together. Place fruit in casserole. Melt butter. Add 1/4 cup of the juice, brown sugar, curry, salt and lemon juice. Dribble over fruit. Let stand in refrigerator, covered, overnight. Bake, uncovered, at 375° for 45 minutes, until hot and bubbly. Serve with meat course or chicken salad.

Pineapple Cheese Casserole

Summary

Yield
6 Servings
SourceKaryl Hanhilammi (2002)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1 cn
pineapple chunks in juice (20-oz)
3 T
flour
1⁄2 c
sugar
1 c
cheddar cheese (shredded)
1⁄4 c
butter (melted)
1⁄2 c
Ritz cracker crumbs

Instructions

Preheat oven to 350°. Before draining pineapple, remove and reserve 3 tablespoons of the juice. Mix juice with flour and sugar. Add pineapple and cheese. Put in greased 8- or 9-inch casserole. Mix butter and Ritz crumbs. Sprinkle on top of casserole. Bake for 20 to 30 minutes. Recipe may be doubled and baked in 9 x 13-inch pan.

Escalloped Tomato Casserole

Summary

Yield
4 Servings
SourceMeribah Howarth (1979)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

2 T
butter
1
onion (medium, chopped)
1 T
sugar
1 c
Pepperidge farm stuffing
1
carrot (grated)
1⁄2 t
dry mustard
1 cn
tomatoes (large)
 
Salt and pepper

Instructions

Sauté onion in butter. Then combine with tomatoes (chop them) and rest of ingredients. Put in casserole and sprinkle grated cheese or more stuffing on top. Can be fixed ahead of time. Heat thoroughly before serving. Serves 4 to 5.

Vidalia Onion Casserole

Summary

Yield
4 Servings
SourceNancy Fogle (2003)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

1⁄2 c
butter (or margarine)
2
Vidalia onions (large, sliced)
1⁄2 c
sour cream
1⁄2 c
Parmesan cheese
1 c
Ritz crackers (crushed)

Instructions

Preheat oven to 350°. Melt butter or margarine in a large skillet and sauté onions until tender. Add sour cream and mix thoroughly. Scoop half of onion mixture into a greased casserole dish. Top with 1/4 cup Parmesan cheese. Layer remaining onion mixture on top and sprinkle with remaining Parmesan cheese. Top with crushed Ritz crackers. Bake for 30 minutes.

Russian Beets

Summary

Yield
6 Servings
SourcePeg Craigland (1978)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

10
beets (medium size)
1 pk
sour cream (small)
2 T
sugar
2 T
vinegar

Instructions

Cook beets until tender and peel. Put through food chopper. Season beets with salt and pepper. Season sour cream with sugar and vinegar. Pour over beets. Heat until hot and serve over mashed potatoes.

Turnip Puff

Summary

Yield
4 Servings
SourceKathie Ostrander (1981)
Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes

Ingredients

1 lb
turnips (4 medium)
2 T
butter (or margarine)
2
eggs (slightly beaten)
1 c
soft bread crumbs
1 T
onion (finely chopped)
1 T
snipped parsley (may omit)
3 T
sugar
1 t
salt
1 t
lemon juice

Instructions

Peel and cube turnips (should have about 3 cups). Cook turnips, covered in small amount boiling salted water until tender. Drain, add butter and mash. In bowl, combine remaining ingredients. Add mashed turnips. Pour into ungreased 3- to 4-cup casserole, uncovered. Bake at 375 degrees for 25 to 30 minutes, or until set. Garnish with sprig of parsley “chust for nice.”

Parsnip Fritters

Summary

Yield
12 Servings
SourceMarion Shepherd (1979)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

2 c
diced raw parsnips
1 1⁄3 c
sifted flour
2 t
baking powder
1⁄4 t
salt
1 c
evaporated milk
1
egg

Instructions

Cook parsnips in boiling salted water to cover until tender. Drain and mash. Sift flour with baking powder and salt into a bowl. Beat egg, add milk and parsnips. Stir into flour mixture and mix well. Drop by spoonfuls into hot deep fat (360°) and fry until golden brown, 4 to 5 minutes. Drain on absorbent paper.

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