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March 25, 2013
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Plains Edition Recipes 3-23-13

Crunchy Tuna Casserole

Kay Bedlan, Lewellen, Neb.

1 (6-1/2 oz) can Tuna, drained

1 (10-3/4 oz) Cream of Mushroom Soup

3/4 c. Milk

1 c. Potato Chips, crushed

Break chunks of tuna into a bowl. Stir in soup and milk. Add 3/4 cup crushed potato chips. Mix well. Pour mixture into a well greased baking dish. Sprinkle the remaining chips over top. Bake.

Rice Casserole

Chris Bryant, Johnson City, Tenn.

1/4 c. Butter or Margarine

1 c. Onion, chopped

4 c. Cooked Rice

2 c. Sour Cream

1 Bay Leaf

1/2 t. Salt

1/2 t. Pepper

Crushed Red Pepper, to taste

2 c. Cheddar Cheese, grated

Parsley, chopped

Sauté onion in butter until translucent. Remove from heat. To the cooked rice, add sour cream, bay leaf, salt, pepper and crushed red pepper. Mix well. Layer rice and cheese and repeat in casserole. Top with cheese. Bake at 350 degrees for 25 minutes until bubbly. Sprinkle with parsley.

Crockpot Polish Supper

Joann Parker, Cozad, Neb.

1 (14 oz) can Sauerkraut Caraway Seeds

1 lb. Fully Cooked Polish Sausage, cut into 2-inch pieces

3 Apples, peeled and cut into 8ths

1/2 c Brown Sugar

3/4 c. Apple Juice

Place 1/2 of the sauerkraut in an ungreased crock pot. Top with sausage, apples and brown sugar. Top with remaining sauerkraut. Peel apple juice over top. Cover and cook on low 4 to 5 hours.

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The Fence Post Updated Oct 17, 2013 09:47AM Published Apr 29, 2013 10:07AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.