Casserole #12 - Ham and Noodle Casserole

 The Year of Casseroles

Casserole #12 - Ham and Noodle Casserole

    I really loved this casserole from Treasured Southern Family Recipes, published in 1966.  I added garlic powder, a sprinkle of parsley flakes and had to use cream of chicken soup in lieu of cream of mushroom soup. I'm happy to say that the cream of chicken soup worked really well with this.  I used macaroni noodles, but you could use rigatoni, bow-tie, or egg noodles. My modifications will be in italics. 

Ingredients:

2 tsps salt

4 oz noodles (macaroni, egg, bow-tie or try your favorite)

water

2 tbsps butter

1/4 cup chopped onion (I used closer to 1/2 cup, because I wanted to)

1/4 cup chopped green pepper

1 1/4 cups diced, cooked ham

1 can condensed cream of mushroom soup (I used cream of chicken and it was good)

1/2 cup milk

1 tbsp chopped pimento

1/4 tsp pepper

1/2 tsp garlic powder

parsley for decoration, if desired

1/2 cup grated cheese (the original recipe says American cheese; I used Monterrey Jack)

Directions:

Pre-heat oven to 375 degrees. Fill a large pot about half full with water. Bring to a boil and add salt and noodles. Boil rapidly until al dente. Remove from heat and let stand for a few minutes while you finish with the other ingredients. While heating water to boil, melt butter in a saucepan. Add onion and green pepper and cook for 5 minutes, stirring occasionally. Add the ham and cook for 5 more minutes, stirring occasionally. Heat soup with milk, ensuing they are well combined. Stir in pepper, pimento and garlic powder. Thoroughly drain noodles and return to saucepan. Pour soup mixture over noodles, add ham and veggie mixture and stir until well combined. Pour mixture into lightly greased 1 1/2 quart casserole dish. Sprinkle with grated cheese, place in oven and bake for 20 minutes. Remove from oven and cool for 20 minutes or so. Serves 4 - 6.

Ham and Noodle Casserole

Ham and Noodle Casserole

Charley The Muffin Man is so jealous!

Casserole #11 - Beef and Cheese Bake

 The Year of Casseroles

Casserole #11 - Beef and Cheese Bake

    I am so far behind on posting in general and behind in posting this recipe as well. I made this casserole two weeks ago. The recipe is from Better Home and Gardens - Jiffy Cooking cookbook published in 1967.  It's nice that none of the recipes in this cookbook are difficult or time consuming. 

    I modified this recipe by adding rice, because I forgot the casserole had the biscuit topper and while I liked the finished casserole, I would leave the rice out next time.  You may ask "Kathy, how did you forget that this casserole had a biscuit topper?". The answer is that I am currently job searching and dealing with stress from that. So, I just simply forgot.  

Other changes I made, were not adding olives, using ground turkey in place of beef and adding a couple teaspoons of pimento. Feel free to substitute ground turkey or ground pork in your dish.  

I liked this recipe and would make it again.

Ingredients:

1 1/2 lbs ground beef or ground turkey/ground pork

1/2 cup chopped onion

1 8-oz package cream cheese, softened

1/4 cup milk

1 10 1/2-oz can condensed cream of mushroom soup

1/3 cup ripe olives, sliced (optional)

2 tsp pimento (optional)

1/4 cup ketchup

1 tsp salt

1 package refrigerated biscuits

1 tablespoon butter (optional)

Directions:

Preheat oven to 375 degrees. Brown ground beef with onion in large skillet. Blend cream cheese and milk. Stir in soup, ketchup, salt, pimento and olives (if using either). Combine with the meat and onion mixture. Pour into a 2-quart casserole dish (I used a round casserole dish which may have been larger; I'm giving you the size the original recipe mentions). Bake for 30 minutes and remove. Separate biscuits and arrange on top of the casserole. Return to oven and bake for 15 minutes or until biscuits are browned on top. Remove from oven and spread butter over the biscuits.  Serves 6 to 8. 

Beef and Cheese Bake

Beef and Cheese Bake

Week 31 - Macaroni Salad

 Macaroni Salad

Week 31 of 52

Salad #5

This macaroni salad recipe comes from "Cheese and Ways to Serve It". Published in 1931 by the Kraft-Phenix Cheese Corporation of Chicago. The copy I have belonged to a lady named Thelma Clark. This cute, tiny cookbook has a number of things I like. One, it is really old, literally. It is 89 years old. It's artwork reflects the dress of the early 1930s. It has pictures of products from the Kraft-Phenix Cheese line. And I also like the font it is printed in.  I liked this macaroni salad and even better, after it had chilled overnight. It's pretty perfect for a hot Summer day. There is no added salt or seasoning, so season to taste with your favorite seasoning, if you like. I thought it was nice though without any added seasoning. Use less or more of the celery or green pepper if you like. Make this and enjoy! 

Ingredients:

2 cups cooked macaroni

1 cup chopped celery (I used two stalks)

1 green pepper, chopped

2 pimentos, choppped (I used 1 tablespoon from a jar of diced pimentoes)

6 sweet pickles, chopped (I used 1 tablespoon of sweet relish)

1 cup grated Kraft cheese (The original says you could use Velveeta and I'm sure you could, but that's not for me. I used 1 cup finely shredded Monterrey-Jack cheese)

Kraft Kitchen Fresh Mayonnaise or French Dressing (I used 1 cup mayonnaise)

Directions:

Boil macaroni to desired 'doneness'. While your macaroni is cooking, wash and chop your veggies.  Add each veggie ingredient to a large bowl. Add in your mayonnaise. Stir completely, so that all ingredients are coated with mayonnaise. Drain and rinse your cooked macaroni with cold water. Drain again, making sure to completely drain excess water.  Serve immediately, or chill for two or more hours.  The original recipe says you can serve this salad over lettuce, so feel free to do that. 

Green Pepper, Celery, Pimento, Sweet Pickle Relish

Celery, Green Pepper, Pimento, Sweet Pickle Relish, Cheese

Macaroni Salad