Mom's Asparagus Casserole

2 large cans asparagus

1 large bags potato chips

6 hard boiled eggs

2 c sharp cheddar cheese, grated

2 cans cream of mushroom soup

1 1/4 c milk

1 stick butter

salt and pepper to taste

Drain asparagus. Alternate layers of asparagus, eggs, chips, soup and cheese.   Mix milk with soup and pour over top.  Bake 350f for 30-40 minutes.

Baked Kidney Beans / Maple Syrup

1 lb kidney beans

1/2 lb salt pork (fat back), scored

1/2 t dry mustard

1/2 c maple syrup

salt

1 medium onion

3 T brown sugar

Soak beans overnight.  Cover with fresh water; add salt pork, salt and onion; bring to boil.  Cook  until tender but not split (about 1/2 hour); drain, reserving liquid.  Mix syrup with mustard and add   to bean pot or 2 quart casserole; add enough liquid or boiling water to almost cover beans.  Bake  in slow oven (275f) several hours, adding more liquid as needed.  Uncover last 1/2 hour with salt pork on top.

Black-Eyed Peas

1 c dried black-eyed peas

2 t oil

1 onion, chopped

2 cloves garlic, diced

1/2 t red pepper flakes or black pepper

6 oz Canadian bacon or fully cooked ham, cut into cubes

Put peas in a colander and rinse with cold water; drain and put in a large pot.  Add enough cold water to come 2 inches above the top of the peas; cover and soak for 6 - 8 hours or overnight. Drain and rinse peas; discard water. In large pan or skillet, heat oil.  Add onion, garlic and pepper and cook until soft.  Add bacon or ham and cook 1 min.  Stir in peas and about 5 cups water. Cover and cook for an additional 40 mins. or until peas are tender. Note: for quick cooking, put peas in large pot with 8 cups water.  Boil for 2 minutes.  Remove from heat, cover and let stand for 1 hour. Drain.

Easy Bake Beans

2 16 oz cans Pork and Beans

3/4 c brown sugar

1 t dry mustard

6 slices bacon, cut in pieces

1/2 c catsup

Empty 1 can of beans into bottom of casserole.  Combine sugar and mustard; sprinkle half of mixture over beans.  Top with remaining beans and sprinkle with rest of sugar- mustard mixture, chopped bacon and catsup. Bake, uncovered in slow oven, 325f, for 2 1/ 2 hours. Serves 8.

Peas and Asparagus Supreme

1 large can tiny green peas

2 small cans chopped green asparagus

1 heaping T toasted slivered almonds

1/4 c buttered crumbs

salt and pepper to taste

2 T butter

2 T flour

1 1/2 c milk

1 c sharp cheddar cheese, grated

Drain peas and asparagus thoroughly. Set aside.  Make cheese sauce of butter, flour, milk, cheese, salt and pepper. Layer peas and asparagus alternately in casserole, sprinkling almonds among layers.  Pour cheese sauce over all and top with crumbs.  Bake uncovered at 375f for 20 minutes or until bubbly.

Broccoli Casserole

1 pkg. broccoli, cooked, chopped

1 can cream of celery soup

1 c mayonnaise

1 medium onion, chopped

2 eggs, beaten

Topping:

1 c grated cheese

1 stack Ritz crackers, crushed

1 stick margarine, melted

Mix first 5 ingredients in a greased dish and then sprinkle topping over all.  Cook at 350f for 25 minutes.

Cabbage Apple Bake

8 oz sour kraut

6 apples, peeled, cored, diced

4 T brown sugar

2 T butter

Bake your favorite ribs, chops or smoked sausage.  Remove from pan.  Remove all but 1- 2 teaspoons of drippings.  Combine all ingredients and place in dish.  Put meat on top and cover. Bake approximately 30 minutes at 350f.

Corn Pudding

16 oz bag frozen corn - thawed

1/2 t salt

1/3 c sugar

1 1/4 c milk

1 egg slightly beaten

3 T butter

Mix all ingredients. Pour into greased 2 qt. casserole dish.  Bake uncovered at 400f for 40 mins. Stir often until last 10 mins. of baking.  This last 10 mins. will allow pudding to set.

Baked Onions

12 medium size onions

1 (3 3/4oz) bag potato chips

1/2 lb Wisconsin mild cheese

2 cans cream of mushroom soup

1/2 c milk

1/8 t cayenne pepper

In 9X13-inch buttered casserole dish place alternate layers of thinly sliced onions, crushed chips, and grated cheese.  Pour mushroom soup and milk over the top of the onion mixture and it will cook through.  Sprinkle cayenne pepper over the top and bake 1 hour at 350f.

Layered Potato Salad

8 boiled med potatoes, in skin

1 1/2 c mayonnaise

1 1/2 t horseradish

salt to taste

1 c sour cream

1 t celery seed

1 c fresh parsley (do not omit or decrease)

2 med onions, finely chopped

Peel potatoes and cut in 1/8 inch slices.  Combine mayonnaise, sour cream, horseradish, celery seed and salt.  Set aside. In another bowl, mix parsley and onion.  In large dish, alternate, sliced potatoes, sour cream mixture, onion mixture.  Repeat ending with onion.  Cover and refrigerate at least 8 hours before serving.  Serves 8- 10 persons.

Potato Casserole

32 oz pkg. hash browned potatoes

1/2 c melted butter

2 cans cream of mushroom soup

1/2 to 1 cup chopped onion

8 oz sour cream

1 1/2 c grated cheddar cheese

Topping:

1/4 c melted butter

2 c crushed corn flakes

Mix all ingredients and spoon into 13X9 pan.  Cover with topping and bake at 350f for 1 hour.

White Potato Casserole

8 - 10 med potatoes

1 med onion, chopped

1 c grated cheddar cheese

3/4 c non-dairy creamer

3 T flour

salt and pepper to taste

1 1/2 cups reserved potato water

Peel and slice potatoes in rounds about 3/8-inch thick.  Cover with water and cook about 8 minutes.  Mix together non-dairy creamer, flour, salt, and pepper.  Add 1 1/2 cups liquid from potatoes.  Blend well.  Layer a dish with potatoes, onions, and grated cheese.  Make 2 layers of each.  Pour liquid mixture over layers.  Bake in oven at 350f for 20-25 minutes. For variety:  You can add 1 to 1 1/2 c chopped ham bits in- between layers.

Spinach Casserole

2 1/2 10oz. pkg. frozen spinach,

cooked and drained

1 can cream of mushroom soup

1/4 to 1/2 c chopped onion

1 c grated cheese

1/4 c bacon bits

Mix together and top with Durkee onions or additional cheese.  Bake at 350f for 30 minutes.

Squash Casserole #1

2 lbs. yellow squash

1 onion chopped

1 carrot, grated

1 bell pepper, chopped

1 stick butter, melted

1/2 pint sour cream

1 can cream of chicken soup

1 pkg. Pepperidge Farm Herb stuffing mix

Cut and cook squash with onion. Mix butter with stuffing mix.  Divide in half.  Add remaining ingredients to 1/2 of mix.  Pour into greased casserole and spread remaining half of mix on top.  Bake at 350f for 30 minutes. Freezes well.

Squash Casserole #2

3 1/2  c cooked and mashed squash

1 medium onion, chopped

1 can cream of mushroom soup

8 oz sour cream

1 small pkg. Pepperidge Farm stuffing mix

1 stick butter, melted

Mix first four ingredients.  Then mix margarine and stuffing.  Fold half of the stuffing mixture into the squash mixture and use the remaining as a topping.  Bake at 375f for 30 minutes or until brown.

Squash Casserole #3

2 lbs. yellow squash, sliced

1/4 c onion, chopped

1 can cream of chicken soup