Rushville Republican

Recipes

March 29, 2013

Cook's Corner: Casseroles

(Continued)

RUSHVILLE —

Easy Noodles Romanoff

serves 6

5 ounces uncooked wide egg noodles

1 cup small curd cottage cheese

1 cup sour cream

1/4cup chopped green onions with tops

1/4teaspoon garlic salt

1/4cup unseasoned dry bread crumbs

3 tablespoons melted butter

1 tablespoon dries parsley flakes

1 teaspoon Worcestershire sauce

preheat oven to 350 degrees

butter inside of 1 1/2quart casserole dish

cook noodles to desired doneness as directed

drain and rinse in warm water

place noodles, cottage cheese, sour cream, onions and garlic salt in

buttered casserole

in a small bowl combine remaining ingredients, mixing well

spoon over noodles

bake at 350 degrees for 30 to 35 minutes or until casserole is thoroughly

heated and crumbs are light golden brown

serve hot



Ron's Corn And Bacon Casserole

serves 4

1/2lb hickory smoked bacon diced

1/2cup dry unseasoned bread crumbs

1/4cup onion finely minced

1/4cup chopped green bell pepper

1 16oz can cream style corn

preheat oven to 350 degrees

in a heavy skillet fry bacon until lightly brown

remove bacon and set aside

pour 1/8cup of bacon drippings over bread crumbs

mix and set aside

discard all but 1 tablespoon of remaining drippings

return to heat and add onion and bell pepper

saute until onion is translucent

stir in corn and bacon

spoon into 1 quart baking dish

sprinkle bread crumbs over top

bake at 350 degrees until bubbly

serve hot



Zucchini And Tomato Casserole

serves 4

4 medium zucchinis sliced crossways

3 medium tomatoes sliced

2 small onion sliced

4 dashes Worcestershire sauce

1/2teaspoon salt

1/4teaspoon white pepper

dots of butter

4 slices provolone cheese

preheat oven to 350 degrees

layer zucchini then tomato then onion

repeat until done

add 4 dashes of Worcestershire sauce to top

add salt and pepper to top

place several dot of butter

bake at 350 degrees for 45 minutes

layer provolone cheese over top of casserole

return to oven and bake for another 15 minutes

serve hot



Hawaiian Yam Casserole

serves 4

1 16oz can yams drained and sliced

2 bananas thickly sliced

1 16oz can crushed pineapple

1/4teaspoon salt

1/2cup flaked coconut

preheat oven to 350 degrees

layer yams then bananas in 10 x 6 x 1 1/2inch casserole dish

pour pineapple with syrup over top

making sure bananas are well moistened

sprinkle with salt

bake at 350 for 20 minutes

remove from heat

spread coconut flakes over top

return to heat and bake for another 15 minutes

serve hot

 



 

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Recipes
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