Today’s title quote was uttered by the beautiful, charming, and famous . . . Miss Piggy, of the Muppets.
And I totally agree with Miss Piggy on this concept, having at times eaten so much that lifting myself away from the table proved to be an almost impossible task. The holidays are prime examples of times we overeat – Christmas, Thanksgiving (especially Thanksgiving!), Mother’s Day (which means all the children come home, we moms get to cook, and since it’s our children we’re cooking for, we make everything that said children ever once in their entire lives mentioned even remotely liking). All excuses to eat – more than we can lift.
Asking for casseroles this week stirred up lots of overeating memories – my Mom’s sweet potato souffle’, Ted’s Macoroni & Cheese (I always thought my Mom made the best Mac & Cheese until Ted perfected his own version), pot luck suppers at church (and church Homecomings), anything sweet that Marianne Lashley cooks – the list goes on.
Because they have so many different ingredients and flavors, casseroles are designed to get all our taste buds armed and ready to explode. They are obviously well-loved in the South AND the North, because I received twice as many recipes this week as I did dessert recipes last week. Again, I can’t use everything you sent on this post, but another casserole day will be planned soon – so dust off the ones you haven’t emailed, and plan to send some more. I think I’ve chosen some pretty diverse recipes for today. If you don’t see yours here, you can bet it will be used next time.
A special thank you to Lana Stuart of http://www.lanascooking.com for the beautiful photo of her seafood casserole. Lana has been out of town, but she promised to send this recipe to me the next time we do casseroles.
WESTERN SPAGHETTI (submitted by Charlotte DeBroka, Mishawaka, IN)
From Charlotte: “This is one of our family favorites. For the 38 years my in-laws had a cottage on a lake in Michigan, we had this the day we opened and closed the cottage. Now when any of us have it, lots of great memories come back to us.”
- 1 lb. ground beef, browned and drained of grease
- 1/2 lb. spaghetti – cooked and drained
- 1 can tomato soup
- 1 can cream of mushroom soup
- 1 can cheddar cheese soup
- You may add green peppers, onions, or anything you desire.
Mix all ingredients together, and pour into a lightly greased 9 x 13″ dish. Bake at 350 degrees for 30 minutes.
From Charlotte: “Can be made ahead and kept in refrigerator until time to cook. May need to bake a little longer after being in frig.”
MINNESOTA TATER TOT HOTDISH (submitted by Jane Kemp, Minnesota)
From Jane: “In Minnesota, there is no such thing as a ‘casserole’!! Any dish served hot is called a ‘Hotdish’! The Tater Tot Hotdish is the ‘cadillac’ of all hotdish recipes for us – a favorite when the snow and cold arrive. It’s so popular that at our annual State Fair, a version of it is served up deep fried and on a stick!”
1 or 1 1/2 lbs. ground beef
1 medium onion, chopped
2 cans Campbell’s cream soup (pick any two of mushroom, celery, or chicken). Use undiluted – DO NOT ADD WATER!
1 soup can milk
1 can (regular size) mixed vegetables (Jane uses Veg-All Brand)
1 (32 oz.) bag frozen tater tots (Jane uses Ore-Ida)
Salt & pepper to taste
Brown ground beef with onions; drain well. Place in large mixing bowl.
Spoon mixture into a greased 9 x 13″ pan or glass baking dish. Cover with a solid, single layer of tater tots, placing them in rows (see photo).
Bake, uncovered, at 350 degrees until mixture is bubbling and tater tots are brown and starting to get crispy – approximately 45-50 minutes. Let set 5-10 minutes so removal from pan is easy. (Cooked casserole should not be soupy).
From Jane: “Of course, true Minnesotans serve this with catsup for the top! Goes nice with a vegetable or green dinner salad.”
ASPARAGUS CASSEROLE (Submitted by Ed Feagin – Lake Blackshear, GA)
Don’t you just LOVE it when a man can cook!
From Ed: “This is the first thing my daughter, Stacy, asks me to make when they come to the river.”
2 (15 oz.) cans asparagus spears
- 1 (6.5 oz.) can mushroom stems and pieces
- 6 boiled eggs – sliced
- 1 can either cream of mushroom or cream of asparagus soup
- 16 oz. sharp, shredded cheddar cheese
- 1 (2.8 oz.) can French’s Fried Onions
In a 2 qt. casserole dish, layer in this order:
- 1 can asparagus
- 1/2 can mushrooms
- 3 eggs, sliced
- Salt and pepper
Spread a layer of soup over eggs. Spread a layer of cheese. Sprinkle 1/4 can onions over cheese.
Repeat, using the rest of onions as the last layer.
Bake, covered, at 375 degrees approximately 1 hour.
CHICKEN NOODLE CASSEROLE (Submitted by Alice Kelley – Temperance, MI)
From Alice: “Yummy and really good warmed up the next day..wonderful leftovers!!”
- 12 oz. No Yolk Noodles
- 8 oz. shredded cheese (can use low fat)
- 4 oz. can mushrooms (drained)
- 1 lb. cooked chicken breasts, cut up or 1 or 2 large cans chicken breast
- 3 jars Heinz Chicken Gravy
- 1 tsp. garlic salt
- Dash pepper
- 16 oz. can mixed vegetables (drained)
- 2 cups crushed reduced fat potato chips
Cook noodles by package directions.
Mix cooked noodles and all other ingredients except potato chips and half the cheese.
Pour into 9 x 13″ pan (sprayed with Pam). Top with potato chips and remaining cheese.
Bake at 350 degrees for 20-25 minutes.
CABBAGE CASSEROLE (Submitted by Jan Webster)
- 1 large head of cabbage, shredded (about 12 cups)
- 1 onion, chopped (1 large, or 2 small)
- 6 Tablespoons butter or margarine, divided
- 1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
- 8 oz. process American cheese, cubed (Jan uses Velveeta Light)
- Salt and pepper to taste
- 1/4 cup dry bread crumbs
Cook cabbage in boiling, salted water until tender; drain thoroughly.
In a large skillet, saute onion in 5 Tablespoons butter, until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from heat.
Stir in cabbage, salt & pepper.
Transfer to an ungreased 2 qt. baking dish.
Cook bread crumbs in remaining butter until brown. Sprinkle over cabbage mixture.
Bake, uncovered, at 350 degrees for 20-30 minutes, or until heated through.
SICILIAN SUPPER (Submitted by Samille Posey – Lake Blackshear, GA)
From Samille: “This recipe was in the Macon Telegraph newspaper over 30 years ago. I used to make it a lot for my son, Doss, as it was one of his favorites. Now Doss, 33, a graduate of the Culinary Institute of America, asks for this every time he comes home from Boston. Until I put it in the recipe book I made for him, he would often call me to get the recipe, so I’m thinking it’s pretty good. It’s easy too.”
1 lb. ground chuck
1/2 cup chopped onions
1 (6 oz.) can tomato paste
3/4 cup water
1 1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
8 oz. cream cheese, cubed
1/2 cup grated Parmesan cheese and/or Mozzarella cheese (Samille uses Mozzarella)
1/2 cup chopped green pepper
2 cups egg noodles, cooked
Brown meat, add onion, and cook until tender. Drain grease. Add tomato paste, water, salt and pepper. Simmer 5 minutes.
Heat milk and cream cheese; blend well. Stir in 1/4 Parmesan (Mozzarella) cheese, garlic salt, green pepper, and noodles.
In casserole dish, alternate layers of meat sauce and noodle sauce, beginning with meat on bottom and ending with noodles on top.
Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top.
G-DADDY’S MACARONI AND CHEESE (Submitted by Ted Horton, Lake Blackshear, GA)
I have to apologize here to Alice from Michigan. After I promised to submit Ted’s recipe for Mac & Cheese (saying it was the best I’d ever eaten), she sent me HER version, and I have to admit it sounded pretty darn good. But I promised G-Daddy’s recipe, so here it is. Alice, I’ll get yours in on the next casserole day.
8 oz. elbow macaroni, cooked
2 (8 oz) packages shredded sharp Cheddar cheese
1 can cream of mushroom soup
1/2 cup mayonaisse
1/2 cup milk
Stir together all ingredients except 1/2 cup cheese. Pour into lightly greased 9 x 11″ baking dish. Sprinkle 1/2 cup cheese on top. Bake at 375 degrees for 30 minutes.
Today’s post should keep everyone cooking and eating for several days to come. They all sound delicious, and I can’t wait to try each and every one – well, except for Ted’s, of course. His is already a winner in MY book!
See you all on Monday, good Lord willing. God bless!
“All I have seen teaches me to trust the Creator for all I have not seen.” . . . Ralph Waldo Emerson