This recipe was written on a large index card with the date 2/24/71 noted in the top right corner. Recipe is typed below along with a scanned copy.

Carrot Cheddar Casserole
350° for 30 min. or until knife comes out clean

2 c. cooked mashed carrots
1 1/2 c. milk
1 c. medium crushed soda cracker crumbs
1 c. grated cheddar cheese
2 eggs slightly beaten
2 Tbsp. melted butter
1 tsp. salt
1/4 tsp. pepper

Mix all together and pour into greased 8x8x2 casserole dish.

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

Beef Noodle Supper
350°F for 30 min.

Place in frying pan.

1 1/2 c. cooked beef (chopped or cubed)
2 T. butter or margarine
1/3 c. chopped onion
Dash of thyme
(10 1/2 oz) 1 can cream of mushroom soup
1/3 c. sour cream
1/2 c. water
2 c. cooked noodles
1 c. cooked green beans
1 1/2 quart casserole
Top with buttered bread cubes.

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

Hungry Boys’ Casserole
Bake at 425° for 25 to 30 min.
Serves 6 to 8

Saute in large skillet:

1 1/2 lbs. ground beef
1 cup sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper and
1 clove garlic, minced

Cook until vegetables are tender; drain.

Add:

3/4 cup water
3/4 cup (6-oz can) tomato paste
1/2 teaspoon monosodium glutamate
1 teaspoon salt
1 teaspoon paprika

Reserve 1 cup for Biscuits.

Add 1 can (1 lb) pork and beans, undrained, and
1 can (1 lb) chick peas or lima beans, undrained.

Simmer while preparing Biscuits.

Biscuits

Sift together into mixing bowl:

1 1/2 c. sifted all purpose flour
2 tsp. double action baking powder
1/2 tsp. salt

Cut in 1/4 cup butter until particles are fine.

Combine 1/2 cup milk and 4 drops yellow food coloring, if desired.

Add to flour mixture. Stir until dough clings together.

Knead-on lightly floured surface 12 times.

Roll out to 12×9 rectangle

Combine –

1/2 c. sliced pimiento-stuffed olives
1/4 c. blanched slivered almonds and the reserve meat mixture. Spread over dough. Roll up starting with 12 inch side; seal edge. Cut into 1-inch pieces.

Turn – meat mixture into 12×8 or 13×9 inch baking dish; top with biscuits.

Bake at 425° for 25 to 30 min. or until golden brown.

This recipe was clipped from a package of some kind, likely an envelope of Lipton soup mix since it’s one of the required ingredients. Date unknown. Recipe is typed below along with a scanned copy.

JIFFY TUNA NOODLE SKILLET

2 cups water
1 envelope Lipton Noodle Soup Mix with Real Chicken Broth
1 can (7 oz.) tuna, drained and flaked
1 package (10 oz.) frozen mixed vegetables
1/4 cup all-purpose flour
1 cup (1/2 pt.) light cream or half and half

In large skillet, bring water to a boil; stir in soup mix, tuna and vegetables. Simmer covered 5 minutes. Add flour blended with cream; bring to the boiling point, then simmer uncovered, stirring constantly, until sauce is thickened, about 5 minutes. Top, if desired, with buttered bread crumbs and parmesan cheese. Makes about 4 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Corned Beef Casserole

8-oz. pkg. (2 cups) elbow macaroni
12-oz. can corned beef, flaked
One-fourth lb. American cheese, cubed
One cup milk
One-half cup chopped onion
Three-fourths cup buttered crumbs
One can condensed cream of chicken soup

Cook macaroni in boiling salted water; drain and rinse. Combine with remaining ingredients, except crumbs, alternately with layers of macaroni in buttered two-quart casserole. Top with buttered crumbs. Bake in preheated 375-degree oven one hour.

–Yields 6-8 servings.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

POTATO-TUNA BAKE

Leftover potatoes layered with a creamy sauce and baked with a crispy topping.

3 tablespoons margarine, divided
3 tablespoons flour
1-1/2 cups milk
1-1/2 cups shredded Cheddar cheese (6 ounces)
1 can (6-1/2 ounces) tuna, drained and flaked
1 tablespoon prepared mustard
1 tablespoon dillweed
1/2 teaspoon salt
2 medium potatoes, cooked, sliced 1/4 inch thick
1/4 cup dry bread crumbs

In medium saucepan over medium-high heat, melt 2 tablespoons margarine. Remove from heat; blend in flour. Return to heat; gradually blend in milk, stirring constantly, and cook until slightly thickened. Add cheese, tuna, mustard, dillweed and salt; stir until cheese melts; remove from heat. In greased 10x7x1-3/4-inch or other shallow baking dish arrange half of sliced potatoes; cover with half of sauce; repeat. Melt remaining 1 tablespoon margarine; mix well with crumbs; sprinkle over casserole. Can be prepared ahead and refrigerated up to this point. Bake uncovered in preheated 400° oven 20 minutes or until crumbs are lightly browned and sauce bubbles. Let stand 5 minutes before serving. Makes 4 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Main dish
Quesadilla casserole

1 lb. cheddar cheese, grated
1 lb. Monterrey Jack cheese, grated
12 flour tortillas
1 small can chopped green chilies
1 medium onion, diced
1 lb. ground meat
1 28-oz. can diced tomatoes
1 Tbsp. picante sauce (or more, to taste)

Grease an 11-x-14-inch pan. Line with six tortillas. Cook meat and onions. Drain well. Add chopped chilies to meat and spread over tortillas. Sprinkle cheeses over meat. Top with six tortillas. Mix picante sauce with chopped tomatoes and spread over tortillas. Sprinkle with a small amount of grated cheese. Bake at 350 degrees for 25-30 minutes.

This is a promo recipe card from Corn Chex that was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Zucchini Parmesan Casserole
Seasoned Corn Chex
add crunch and flavor

3 tablespoons butter or margarine, melted
3 cups Corn Chex cereal crushed to 2 cups
1/3 cup dry grated Parmesan cheese
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/4 cup finely chopped onion
2 tablespoons snipped parsley
1/4 teaspoon salt
Dash white pepper
6 cups thinly sliced unpeeled zucchini squash (about 1 3/4 pounds)
Paprika

Combine butter, Corn Chex crumbs and cheese. Set aside. Combine soup, onion, parsley and seasonings. Stir in squash and 2/3 cup Chex mixture. Mix well. Turn into 1 1/2-quart shallow baking dish. Top with remaining crumbs. Sprinkle with paprika. Bake in 350° oven 30 minutes or until squash is tender and Chex are golden brown.

Makes 6-8 servings.