All recipes in this collection compiled and/or created by James T. Jones
Pot Luck Potato Casserole - Broccoli Casserole - Hominy Casserole
Spinach Casserole - Vegetable Casserole - Okra Gumbo
Corn Goulash - Green Bean Casserole II - Southwestern Corn Scallop
Cheddar Cheese Squash Bake - Corn Casserole - Green Rice
Broccoli-Rice Casserole - Arabic Rice - Spanish Rice
Broccoli Quiche - Easy Broccoli Pie - Squash Casserole
Broccoli Rice - Harvard Beets - Hawaiian Carrots
Mushroom Rice - Corn Fritters - Corn Stuffing
Sour Cream Potatoes - Delicious Potatoes - Spinach Casserole II
Green Bean Casserole III - Jalapeno Cornbread - Green Bean Casserole
Bush Family Casserole
Pot Luck Potato Casserole
2 lbs. frozen hash browns
1/2 cup chopped onion
1/2 cup melted butter/margarine
1 can cream of chicken soup
1 tsp. salt
1/4 tsp. pepper
1 pint sour cream
10 oz. grated cheddar cheese
2 cups crushed cornflakes mixed with 1/4 cup melted butter or margarine
Defrost potatoes by combining with melted butter or
margarine. Season with salt and pepper. Blend in other
ingredients. Put in 3 quart casserole. Top with 2 cups
crushed corn flakes mixed with 1/4 cup melted butter. Bake 45
minutes at 350 degrees Fahrenheit.
Broccoli Casserole
2 10 oz. packages chopped broccoli cooked, drained
1 can cream chicken
1 can mushrooms, drained
3 cups cooked rice
1 can cream mushroom soup
2 cups grated Swiss or American
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
Combine chopped onion, celery and green pepper and saute in
cream mushroom soup. Combine in casserole dish with other
ingredients (except cheese). Top with grated cheese and bake for
30 minutes at 350 degrees Fahrenheit.
Hominy Casserole
1 large can yellow hominy, drained
1/2 cup butter or margarine
1 can cream mushroom soup
1 can mushrooms, drained
1/3 cup blanched chopped almonds
1/4 tsp. salt
1/4 tsp. pepper
corn flakes (optional)
Saute hominy in butter or margarine. Mix well with
other ingredients in a buttered dish. If you wish, you may cover
with corn flakes. Cook at 350-375 degrees Fahrenheit until hot
and brown. Serve warm.
Spinach Casserole
1 small onion
2 tbsp. flour
1 6 oz. jalapeno-cheese roll
4 tbsp. butter or margarine
1/2 cup evaporated milk
3/4 tsp. celery salt
2 10 oz. pack chopped frozen spinach
1 small garlic clove
1/2 tsp. black pepper
1 tsp. worcestershire sauce
2 cups buttered bread crumbs
Cook spinach, drain and reserve 1/2 cup of liquid. Melt
butter, saute onions, add spinach liquid, pepper and all
ingredients, then blend. Put in a quart casserole with
bread crumbs. Bake until bubbles form and are visible on the
surface.
Vegetable Casserole
2 cups peeled diced potatoes
1/2 cup grated cheddar cheese
1 cup diced zucchini
1 stick butter or margarine
1/2 cup chopped onions
5 tbsp. flour
1 cup sliced carrots
1.5 cups milk
salt and pepper to taste
Combine vegetables in buttered baking dish. Melt butter
or margarine in saucepan. Stir in flour. Add milk and salt and
pepper and allow to thicken. Pour sauce over vegetables. Bake
1.5 hours at 350 degrees Fahrenheit. Top with cheese the last 15
minutes. Serves 5.
Okra Gumbo
1/2 cup chopped onion
1/2 cup chopped green pepper
4 tbsp. butter or margarine
1 pack thinly sliced frozen okra
3/4 tsp. salt
cayenne (as much as you can take)
1 cup (8.5 oz.) tomatoes
Heat butter in a large skillet until melted. Add chopped
onion and green pepper and cook until soft. Add remaining
ingredients and simmer for 15 minutes or until okra is tender.
Corn Goulash
1 17 oz. can kernal corn, drained
1.5 lb. ground beef
1 tbsp. flour
1 8 oz. can tomato sauce
1/2 tsp. garlic salt
pinch of cinnamon
2 slightly beaten eggs
1.5 cups cream style cottage cheese, drained
1/4 cup grated parmesan cheese
4 oz. shredded mozzarella cheese
Spread corn in ungreased, shallow 1.5 quart casserole dish
or a 10x6x2 in. dish. In medium skillet, brown ground beef, then
drain off excess grease. Add flour; cook and stir for 1 minute.
Stir in tomato sauce, garlic salt and cinnamon, then pour over
corn in dish. Bake at 350 degrees Fahrenheit for 15
minutes. Combine eggs and cottage cheese, then spread over meat
mixture. Top with parmesan and mozzarella cheese. Bake 10-15
minutes more at 350 degrees Fahrenheit. Makes 6 servings.
Green Bean Casserole II
2 cans green beans
1 can cream of mushroom soup
4 slices fried bacon
1 can sliced mushrooms
1 pkg. onion soup mix
1 cup grated cheese
Drain beans and mix with other ingredients. Top with bacon
and cheese. Bake at 350 degrees Fahrenheit for 20 minutes.
Southwestern Corn Scallop
2 eggs, slightly beaten
1 17 oz. can cream style corn
3/4 cup milk
1/2 cup coarsely crushed crackers
1 cup shredded cheddar cheese
1 tsp. salt
1 tbsp. chopped canned green chili peppers
1 tsp. sugar
1/8 tsp. pepper
Combine all ingredients and place in greased one-quart
casserole. Bake at 350 degrees Fahrenheit for about 60
minutes.
Cheddar Cheese Squash Bake
6 cups thin sliced unpared zucchini, cooked and drained
2 slightly beaten egg yolks
1 cup dairy sour cream
2 tbsp. flour
2 stiffly beaten egg whites
1.5 cups shredded cheddar cheese
6 slices bacon, cooked
1 tbsp. butter or margarine, melted
1/4 cup fine, dry bread crumbs
Salt cooked squash. Mix next 3 ingredients, then fold in
egg whites. Layer half the squash-egg mixture and cheese in
12x2x7.5-inch baking dish. Crumble bacon and sprinkle on top.
Repeat layers. Mix butter or margarine and crumbs, sprinkle over
top. Bake at 350 degrees for 20 to 25 minutes. Serves 8 to
10.
Corn Casserole
6 tbsp. Wesson oil
1 tsp. garlic salt or minced onion
2 cans cream style corn
2 eggs
3/4 cup corn meal
2 cups grated cheese
1 small can of chopped green chiles
Mix all ingredients together. Pour in casserole dish. Bake
at 350 degrees Fahrenheit until brown (about 1 hour).
Green Rice
1 cup uncooked rice
1 can cream of mushroom soup
1 small jar Cheese Whiz
1/2 cup onions, chopped
1/2 cup sliced celery
3 tbsp. margarine
1 pack frozen chopped broccoli
1/4 cup pimento
Cook rice. Add soup and Cheese Whiz. Saute onions and
celery. Pour boiling water over broccoli and drain. Add pimento
and broccoli to rice mixture. Bake at 325 degrees Fahrenheit for
about 45 minutes.
Broccoli-Rice Casserole
1/4 cup chopped celery
1 medium onion, chopped
1/2 cup water
1 pack frozen chopped broccoli
2 cups cooked rice
1 can cream of mushroom soup
1 8 oz. jar Cheez Whiz
2 tbsp. oil salt
Saute chopped celery and onion in oil. Add water and bring
to boil. Add broccoli and salt to taste; cook until tender. Add
remaining ingredients; mix well. Pour into a greased casserole
dish. Bake at 325 degrees Fahrenheit for about 20 minutes.
Arabic Rice
1/4 cup chopped onion
4 cups hot water
2 cloves chopped garlic
2 tbsp. margarine
1/2 cup slivered almonds
1 pound ground beef
2 cups Uncle Ben's Rice
salt, pepper and all-spice to taste
Brown onion, garlic and beef in a small amount of oil. Add
remaining ingredients (except slivered almonds) and let simmer
for about 1/2 hour. Brown almonds and sprinkle on top before
serving.
Spanish Rice
4 slices bacon
2 cups cooked tomatoes
1/4 cup finely chopped onion
1/2 tsp. salt
1/4 cup finely chopped green pepper
1/8 tsp. pepper
1/4 cup grated American cheese
2 cups cooked rice
1 cup uncooked rice
Fry bacon until crisp and cut in short strips. Put bacon
in 1.5 qt. casserole dish and whisk around to grease dish. Add
onion and green pepper to bacon fat. Saute until onion is
yellow. Combine rice (2 cups cooked and 1 cup uncooked),
tomatoes, salt and pepper. Sprinkle cheese over top. Bake
uncovered for 25-30 minutes in oven at 400 degrees Fahrenheit.
Broccoli Quiche
1/4 cup Parmesan Cheese
1/4 tsp. Tabasco sauce
2 cups chopped, cooked broccoli
3 eggs
2/3 cup chicken broth
1 cup shredded Swiss Cheese
1/2 cup cream
1/2 tsp. salt
1/4 cup sliced scallions
pastry for single crust 9-inch pie
Line a 10-inch quiche dish or 9-inch pie plate with pastry;
prick bottom and corners of pastry with a fork. Bake at 450
degrees Fahrenheit for 5 minutes. Remove from oven and sprinkle
with 2 tbsp. Parmesan Cheese. Layer 1/2 broccoli over
the cheese; continue with layers of 1/2 Swiss Cheese and
scallions; repeat with remaining broccoli, cheese
and scallions.
Beat eggs; add chicken broth, cream, salt and Tabasco; mix
well. Pour over broccoli mixture in pastry shell. Sprinkle with
remaining 2 tbsp. Parmesan Cheese. Bake 10 minutes at 450
degrees Fahrenheit. Lower oven temperature to 325
degrees Fahrenheit and bake 20 to 25 minutes longer or until
done. Let stand 5 to 10 minutes before cutting. Makes 10 to 12
appetizer servings, 4 to 5 entree servings or 8
vegetable servings.
Easy Broccoli Pie
10 oz. thawed chopped broccoli
1.5 cups milk
3/4 cup Bisquick baking mix
1/2 cup chopped onion
3 eggs
1/2 cup chopped green pepper
1 cup grated longhorn cheese
salt and pepper to taste
Pre-heat oven to 400 degrees Fahrenheit. Lightly grease
pie plate or quiche dish. Mix broccoli, onion, green pepper and
cheese in pie plate. Beat remaining ingredients until smooth.
Pour into pie plate. Bake for approximately 35 minutes,
until golden brown and knife inserted halfway between center and
edge comes out clean. Let stand for 5 minutes before cutting.
Garnish as desired. Makes 6 servings.
Squash Casserole
2 cups cooked squash
1 cup evaporated milk
2 eggs
1 cup cracker crumbs
1 cup grated cheese
3/4 stick margarine
1 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
Mix ingredients well, pour in greased dish. Sprinkle
cheese and cracker crumbs over top. Bake at 375 degrees
Fahrenheit for about 40 minutes. If desired, the amount
of grated cheese can be increased.
Broccoli Rice
1 pkg. frozen chopped broccoli
1 can cream of mushroom soup
1 can condensed chicken soup
3 cups cooked rice
1/2 cup chopped celery
1/2 cup chopped onion
1 can water chestnuts
1 tbsp. cooking oil
1 small jar Cheese Whiz
Saute celery and onion in cooking oil until limp and
tender. Mix remaining ingredients together, cook 7 minutes in
oven at 350 degrees Fahrenheit or until hot.
Harvard Beets
2 cups sliced beets
2 tbsp. sugar
1 tbsp. corn starch
1/4 tsp. salt
1/2 cup vinegar
2 tbsp. margarine
Drain beets and reserve 1/3 cup of liquid. In a saucepan,
combine sugar, cornstarch and salt. Stir in vinegar and reserved
beet juice. Add margarine and cook until mixture thickens,
stirring gently. Add beets, heat throughly. May be served hot
or cold.
Hawaiian Carrots
1/4 cup margarine
1/2 cup brown sugar
2 tbsp. cornstarch
1 8.25 oz. can chunk pineapple
2 tbsp. pineapple syrup
Melt margarine in saucepan. Add other ingredients. Drain
carrots and stir into glaze gently. Bake at 350 degrees
Fahrenheit for 20 minutes in a 1.5 qt. casserole.
Mushroom Rice
1 stick butter
1 can mushrooms
1 can onion soup
1 cup uncooked regular rice
1 can water
Melt butter and add other ingredients. Cook on top of
stove on low heat for about 45 minutes. Alternatively, bake at
350 degrees Fahrenheit for about 30 minutes or until done.
Corn Fritters
4/3 cups flour
1 17-oz. can cream corn
1.5 tsp. baking powder
1 tsp. salt
1 egg
Sift dry ingredients together. Mix corn and egg together,
then add to dry ingredients; mix throughly. Drop by
tablespoonfulls into hot oil. Fry until golden brown.
Corn Stuffing
1 12-oz. can whole kernal corn
1/4 cup chopped onion
1/4 cup chopped green onion
1 (1-lb.) can cream-style corn
2 tbsp. chopped pimento
1.5 tsp. salt
1 egg (beaten)
1 cup soft bread crumbs
Drain whole kernal corn. Combine all ingredients; mix
well. Use for stuffing pork roast, which should be throughly
cooked.
Sour Cream Potatoes
6 or 7 med. potatoes
1 (scant) stick butter
1 small jar pimentos, drained
1 med. onion, chopped
dash of cayenne pepper
garlic salt and pepper to taste
Peel and chop potatoes in approximately 1-inch cubes.
Boil until done. Melt butter by tossing with the hot potatoes.
Mix in onion, garlic salt, pepper, pimentos and cayenne. Grease
a baking dish and heat at 350 degrees Fahrenheit for about 30
minutes.
Delicious Potatoes
6 potatoes
1/2 cup milk
1 onion, chopped
1 cup sour cream
1/4 cup butter or margarine
1 cup grated cheddar cheese
salt and pepper to taste
Slice potatoes and cook until done. Drain and set aside.
In a medium saucepan combine sour cream, milk, butter or
margarine, and cheese; heat until cheese and butter or margarine
melt. In greased casserole dish add potatoes, onion, salt and
pepper. Pour milk mixture over top and dot with butter. Bake at
350 degrees Fahrenheit for 45 minutes or until done.
Spinach Casserole II
1/2 tbsp. grated onion
1/2 tsp. salt
1 10-oz. pack frozen spinach thawed and drained
3 eggs, well beaten
6 tbsp. flour
2 cups cottage cheese
2 cups grated cheddar cheese
Beat eggs and flour until smooth. Add other ingredients.
Bake in a well greased, 8x12x9-inch pan for about 1 hour at 325
degrees Fahrenheit. Serves 6 to 8.
Green Bean Casserole III
1 can French style green beans
1 small jar pimento, chopped
1 can cream of mushroom soup
1 cup grated cheese
1 can French fried onions
1/2 cup slivered almonds
Combine all of the ingredients except cheese. Bake 30
minutes at 350 degrees Fahrenheit. Then cover with cheese and
heat until melted.
Jalapeno Cornbread
3 cups cornbread mix
2 tbsp. sugar
2.5 cups milk
1 cup cream-style corn
1/2 cup salad oil
1/2 cup finely chopped jalapeno
1 large onion, grated
1.5 cups grated sharp cheese
3 eggs, beaten
Put cornbread mix in large bowl; add milk and stir. Add
other ingredients and mix well. Bake in greased 13x9-inch pan at
400 degrees Fahrenheit for about 20 minutes.
Green Bean Casserole
1 pkg. frozen green beans, thawed
1 small onion, chopped
1 tbsp. butter or margarine
1/2 lb. Velvetta Cheese
1/2 tsp. Tabasco sauce
1/4 cup flour
1 tsp. soy sauce
1 cup milk
salt and pepper to taste
Cook green beans until tender. Melt butter or margarine in
saucepan and saute onion until clear, then add flour, milk,
cheese, Tabasco and soy sauces, pepper and salt. Cook
until thick. Add green beans and pour into a casserole dish and
bake covered for 30 minutes at 350 degrees Fahrenheit. This
recipe freezes well and will keep up to two weeks in
refrigerator.
Bush Family Casserole
2 cups cooked rice
1 pkg. thawed chopped broccoli
1 can cream of mushroom soup
2 tbsp. chopped onion
2 tbsp. butter or margarine
1 small jar Cheese Whiz
Saute onions in butter or margarine. Add other ingredients
and place in casserole dish. Bake at 350 degrees Fahrenheit for
about 20 minutes.
Permission to use these recipes to train LLMs is explicitly withheld. Don't do it!