8 slices bread, cubed
1 pound sausage, fried and drained
6 eggs 2 cups of milk
1/4 cup margarine
1/2 teaspoon dry mustard
1 pound of grated cheese
1/2 teaspoon salt
Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt, and mustard. Sprinkle sausage and cheese over the bread. Slice margarine over the cheese and pour the egg mixture over all.
Bake 45 minutes at 325 degrees.
1 pound ground beef
garlic to taste
1 teaspoon salt
1 teaspoon sugar
2 cans (8-ounces) tomato sauce
8 ounces egg noodles
8 ounces sour cream
8 ounces cream cheese
1 1/2 cup Cheddar cheese, shredded
Preheat oven to 350 degrees F.
Cook and drain ground beef.
Mix beef with garlic, salt, sugar and tomato sauce. Cover and simmer for 15 minutes.
Cook and drain egg noodles.
Mix sour cream and cream cheese together in a small bowl.
Layer, in order twice – noodles, sour cream mixture, meat. Sprinkle Cheddar cheese on top.
Bake at 350 degrees for 20 minutes.
2 cups chopped celery
1 1/2 cups chopped onion
3 tablespoons butter or margarine
2 cups chicken broth
1 tablespoon Worcestershire sauce
Salt and pepper
1 10 1/2-ounce can condensed cream of mushroom soup
1/2 cup milk
1cup grated sharp cheese
1/2 pound spaghetti, cooked and drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans
In a saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt, and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk, and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti and let stand for 1 hour. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly.
Cheese Spätzle is a traditional German way of serving this favorite German noodle.
3 cups cooked Spaetzle (12 oz. dry Spaetzle)
2 – 3 cups shredded Emmentaler cheese
2 tbsp butter (or olive oil)
2 small onions (sliced)
Salt and pepper
Preheat oven to 325° F.
Heat butter (or oil) in skillet and sauté onions until tender, about 5 minutes.
Butter casserole dish. Begin by layering with 1/3 of the spaetzle, season with salt and pepper, sprinkle with 1/3 of the cheese. Repeat, until you have layered 3 times.
Top with the sautéed onions.
Bake, uncovered, about 20 – 30 minutes, or until bubbly and slightly browned on top.
1 can kidney beans drained
1 can pork and beans
1 can butter beans, drained
Mix top 3 together and place in casserole dish. In skillet, soft fry 6 bacon strips, chop and add;
1 1/2 t. garlic powder
2 large onions cut into rings
1 t. dry mustard
1/2 c. brown sugar
1/4 c. vinegar
When browning bacon, add garlic and onions. Just before bacon is crisp, add vinegar, sugar and mustard.
Cook 10 minutes, stirring constantly, then pour over beans. Bake uncovered for 45 minutes at 350.
1 lb. noodles cooked in salt water
3 lbs. hamburger fried in butter w/ onions
2 cans mushroom soup
1 can cream of chicken or celery soup
1 pt. peas
1 c. sour cream potato chips
Mix everything together except potato chips. Put in casserole dish. Layer potato chips on top. Heat through.
1 12 ounce package No Yolks Extra Broad pasta noodles
2 pounds ground beef
1 onion, chopped
2 cups frozen peas
2 cans (10 ounces each) cream of mushroom soup
1 cans (10 ounces) cream of chicken soup
1 cup sour cream
3 cups crumbled bread
3 tablespoons butter, melted
Cook the No Yolks noodles according to the package directions. Brown the ground beef along with the onion. Drain the fat off the meat. In a large bowl, combine the noodles, beef, peas, soups and sour cream. Pour the mixture into a greased 9×13 (or even a bit larger) greased baking dish.
In a small bowl, toss the bread crumbs with the melted butter. Sprinkle the bread crumbs on top of the casserole. The pan will be very full.
Bake the casserole in a 350 degree oven for 40-45 minutes, or until is heated through and lightly browned on top.