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April 22, 2014
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Plains Edition Recipes 4-19-14

Easy Potato Casserole
Diane Frerichs, Coleridge, Neb.
1 (32 oz) bag Frozen hash brown potatoes
2 c. Sour cream
1 can Cream of onion soup
2 c. Cheddar cheese, shredded
1 stick Butter, melted
Mix all ingredients together and press into a 9-by-13-inch pan. Bake at 350 degrees for 1 hour.

Hamburger Casserole
Kay Bedlan, Lewellen, Neb.
1-1/2 to 2 lbs. Ground beef
1 medium Onion, chopped
1 Tbsp. Vegetable oil
2 cans Cream of mushroom soup
1 soup can Milk
1 (4 oz) can Diced green chilies
20 Corn tortillas
1-1/2 c. Cheddar cheese, shredded
Brown ground beef and onion in vegetable oil and drain. Add soup, milk and chilies. Mix well. Cut tortillas into 1-inch squares. Place a layer in the bottom of a 9-by-13-inch pan then a layer of hamburger. Top with cheese and repeat for remaining ingredients, ending with cheese. Bake at 325 degrees for 20-35 minutes.

Calico Beans
Chris Bryant, Johnson City, Tenn.
1 lb. Hamburger
1/2 c. Ketchup
1/2 c. Brown sugar
1 medium Onion, chopped
1 can Mexican beans
1 can Pork and beans
1 can Lima beans
1 can Kidney beans
1 can Butter beans
Brown hamburger and onion and drain. Add ketchup, brown sugar and beans. Pour into in casserole dish. Bake at 350 degrees for 30-40 minutes or until hot and bubbly.

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The Fence Post Updated Apr 22, 2014 01:27PM Published Jul 28, 2014 02:44PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.