This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Scalloped Oysters

1 pint oysters
4 c. crushed crackers or bread crumbs
1 1/2 tsp. salt
1/4 tsp. pepper
1/3 c. melted butter
2 c. oyster juice & milk.

Melt butter and add to crumbs.

Add alternate layers of crumbs & oysters in a greased casserole.

Season.

Pour liquid over contents of dish and top with crumbs.

Bake at 375° for 30 minutes.

Serves 6.

This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Chicken Casserole

3 chicken breasts, cooked & chopped
1 cup cooked rice
1 cup chopped celery
1 can cream of chicken soup
2/3 cup Mayo
2 T. lemon juice
1 T. diced onion

1. Blend all ingred. together. Refrig overnight.
2. Bake, covered, at 350° for 50 min.
3. Remove from oven & top with mixture of 1/2 c. corn flakes, 1/2 c. almonds and 2 T. melted oleo. Continue baking for 10 min.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Frankfurter and Vegetable Casserole

5 c. sliced potatoes
2 c. sliced carrots
2 onions diced
1 lb. franks cut in small pieces
1 Tbsp. minced parsley
1 1/2 tsp. salt
1/8 tsp. pepper
3 Tbsp. flour
2 c. milk
3 or 4 strips bacon

Arrange sliced vegetables and franks in alternate layer in 2 qt. casserole.

Sprinkle each layer with salt, pepper and flour.

Pour scalded milk over ingredients.

Arrange bacon slices on top.

Cover and cook at 400° for 45 min.

Uncover last 10 min. to crisp bacon

Serves 8 to 10

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Mexican Casserole
375° oven 30 min.

Saute

1 – (12 oz) can luncheon meat, diced or chopped ham or etc., in
1 Tbsp. butter
1 (1 lb) can tomatoes, broke-up
3 oz. can sliced mushroom (opt)
1/2 c. diced green pepper
1/4 tsp. seasoned pepper
1/4 tsp. seasoned salt
1/2 tsp. paprika

Simmer 15 min.

1 (8 oz) spaghetti, cooked & drained
10 oz. pkg. frozen peas, cooked & drained
1 c. grated cheese, cheddar

Place in greased 2 1/2 qt. casserole – cover & bake 375° for 30 min.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Asparagus Petit Peas and Mushroom Casserole
350° for 30 min.

Spray Casserole.

2 cans asparagus tips – chilled – Put 1/2 in casserole.

Combine together: –

1 can cream of mushroom soup
3/4 c. grated cheese
2 cans (1 lb) small early petit June peas.

Place half of above over asparagus and then rest of asparagus and then rest of pea mixture.

Over all put 1 c. soft bread crumbs combined with 2 Tbsp. butter.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Ginny’s Casserole

Brown:

1 lb. ground beef
1 tsp. salt
1 med. chopped onion
1 Tbsp. Worcestershire Sauce

Set aside:

2 cups shredded cabbage

In 2 quart casserole: (spray w/Pam)

Place 1 c. cabbage
Then ground beef mixture
Rest of cabbage

Pour over all 1 can condensed tomato soup

350° F. oven for 1 hour.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Corn Casserole
350° for 30 minutes

1 cup coarse cracker crumbs
1 egg, well beaten
1 – (1 lb. 1 oz) can creamed corn
1 – (1 lb) can drained cut green beans
1 cup milk
1 – (4 oz) can pimentos, chopped
1 – medium onion, chopped

Mix and put in casserole.

Sprinkle over top – 1/2 c. coarsely crushed crackers combined with 1/4 c. melted butter or margarine.

Bake 350° for 30 minutes.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Tomato and Corn Scallop
325° for 1 hr 10 min. or until golden brown & set around edges

1 (1 lb) can whole kernel corn
2 eggs
2/3 c. evaporated milk
1/4 c. melted butter
1/4 tsp salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 (1 lb) can cream-style corn
2 (1 lb) cans stewed tomatoes
2 c. coarse cracker crumbs

Drain whole kernel corn; reserve 1/4 c. liquid.

Beat eggs slightly. Add reserved corn liquid, evaporated milk, butter, salt, pepper and nutmeg. Blend well. Stir in whole kernel corn, cream-style corn, tomatoes and cracker crumbs.

Turn into a greased 3 qt. casserole.

Bake at 325° for 1 hr. 10 min. or until golden brown and set around edges.

Makes 8 to 10 servings.