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July 1, 2013
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Plains Edition 06-29-13


Sausage Casserole

Delores Hansen, Chappell, Neb.

3 c. Herb Croutons

2-1/2 c. American Cheese, shredded

1-1/2 lb. Link Sausage, cut in thirds

4 Eggs

2-1/2 c. Milk

3/4 t. Dry Mustard

1/2 can Cream of Mushroom Soup

1/2 can Golden Mushroom Soup

1/2 coup can Milk

Place croutons in bottom of a greased 13-by-9-by-2-inch pan.

Sprinkle cheese over croutons.

Brown sausage, drain and put on top of cheese.

Beat eggs with 2-1/2 cups milk.

Add dry mustard.

Pour milk-egg mixture over all ingredients in pan.

Cover and refrigerate overnight.

Next day, just before putting in oven, dilute soups with 1/2 soup can milk and pour over casserole.

Bake uncovered at 300 degrees for 1-1/2 hours.

French Green Bean Casserole

Cassidy Robinson, Mustang, Okla.

2 cans Green Beans, drained

1 can Cream of Mushroom Soup

1/4 lbs. Velveeta Cheese

Garlic Powder, to taste

Sliced Almonds, optional

2 slices Bacon

Brown bacon.

Drain and cut bacon into small pieces.

Add soup, cheese, and garlic powder.

Heat until cheese is melted.

Add beans.

Pour in casserole and add mushroom sauce.

Mix together.

Bake for 30 minutes at 350 degrees.

Pork Chop Casserole

Sharon Raasch, Imperial, Neb.

1/2 c. All-Purpose Flour

6 Thick Pork Chops, rinsed and left damp

3 Tbsp. Vegetable Oil

1-3/4 c. Beef Broth

1 (10-3/4 oz) can Condensed Golden Mushroom Soup

1 (6 oz) pkg. Long Grain and Wild Rice Mix

1 c. Water

Preheat oven to 350 degrees.

Place flour in a shallow dish.

Add pork chops and turn to coat completely with flour.

In a large skillet, heat oil over medium heat.

Brown pork chops in batches for 5 to 6 minutes per side.

Meanwhile, combine remaining ingredients in a 9-by-13-inch baking dish; mix well.

Place browned pork chops over rice mixture.

Cover casserole dish with aluminum foil and bake 1 hour, or until no pink remains in pork.




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The Fence Post Updated Oct 17, 2013 09:48AM Published Jul 30, 2013 11:45AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.