Clinton News-Record, 1980-11-08, Page 43Page10
Collection of casseroles
CLASSIC MACARONI AND
CHEESE CASSEROLE
1 cupelbow macaroni
3 tbsp. butter
3 tbsp, flour
2cups milk
1/2 tsp, salt, dash pepper
1/4 cup minced onion
2 cups shredded cheese
one-third cup crushed potato chips.
Cook macaroni and drain, rinse with
-water _.anrd--place in--greased--e as -se • . -.
butter, blend in flour, add milk; cook till thick.
Add salt, pepper, onion and cheese. Stir until
cheese melts. Mix sauce with macaroni. Sprinkle
crushed chips on top. Bake 45 mins. at 350
degrees.
By Karen Wade,
Goderich
cold
TUNA FISH AND POTATO CHIPS'
4 tbsp, melted butter
4'tbsp. flour
21/2 cups milk
1/4 tsp, pepper and salt.
Make cream sauce.
.Add. 1 cup tuna fish, % cup mushrooms. Crush
one 3 oz. package potato chips, Add 3/ of the
potato chips and put mixture in buttered dish.
Spread rest of potato chips on top. Bake 1/2 hour
at 350 degrees. This is very rich.
By Verna E. Johnstone
Goderich
SHEPHERDESS PIE
1 pound ground beef
2tbsp. flour
2 tbsp. vegetable oil
1-10 oz. can sliced mushrooms, drained
1 beef Oxo cube
1 package onion cup -a- soup
1 cup boiling water
Salt and pepper to taste
31/2 cups seasoned mashed potatoes (regular •or
instant)
1 - 11 oz. package frozen mixed vegetables, 1
cooked and seasoned
Brown beef and flour in hot oil. Drain off ex-
cess fat. Stir in mushrooms, Oxo cubes and cup -
a -soup in the boiling water. Add salt and pepper.
Turn into 6 -cup baking dish. Top with mixed
vegetab-les, .then _mashe Lp..otatae.s. Runtines of
fork through potatoes for decorative effect. Bake
at 375 degrees for 30 minutes. Serves 6.
By Brenda McPhee,
Waterloo
CHEESE BAKE
2 c. cooked rice
3c. shredded carrots
2 c. grated cheese
1/2 c. milk
2 eggs beaten
2 tbsp. finely chopped onion
1% tsp. salt
1/4 tsp. pepper
1/2 c. sliced mushrooms
6 thick tomato slices.
Combine rice, carrots, 11/2 c. cheese, milk,
,beaten eggs, onion, seasonings and mushrooms.
Pour into greased 9" square baking dish. Top
with tomato slices and sprinkle with remaining
( cheese. Bake at 350 degrees for 1 hour.
By Jane McClinchey,
R.R., Goderich
2, Goderich
HEAVENLY BAKE
A:
1 canof Cream of Mushroom soup
1/4 c.'milk
1 can tuna, drained and flakes
Mix
B.
1 c. green peas, cooked
2potatoes -
2 carrots (potatoes and carrots diced and boiled)
1 med. onion
Mix - salt and pepper
Alternate layers of 2 mixtures in casserole.
Top with buttered crumbs. Sprinkle with
paprika. Serves 6.
By Evelyn Gibson,
Trinity U.C.W.
Listowel
DAY AFTER TURKEY DINNER
CASSEROLE
4_cups cut up cooked turkey
6 tbsp. butter or margarine
11/2 cups diagonally cut celery
1. medium onion chopped
6 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 cups milk (or half milk and half leftover gravy)
1-10 oz. can cream of mushroom soup undiluted
2 tbsp. chopped canned pimento (optional)
1/4 tsp. basil
1/4 cup sherry (optional)
1/2 to 1 cup grated cheese
1/2 to 1 cup buttered crumbs
Ih a very large pan gently saute the celery and
onion in the butter until soaked - not browned at
all. Stir -in flour, salt and pepper. Stir in milk and
gravy until thick. Add the turkey, soup, pimento,
basil and sherry. Turn into one very large
casserole or two medium casseroles. Sprinkle'
evenly with cheese and crumbs. Bake at. 350
degrees F about 30 minutes or until bubbly and
golden. May be served with fluffy rice. This
casserole freezes well.
By Lori McPhee
RR3 Auburn