Delores Hansen, Chappell, Neb.
3 c. Herb Croutons
2-1/2 c. American Cheese, shredded
1-1/2 lb. Link Sausage, cut in thirds
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
Drain and cut bacon into small pieces.
Add soup, cheese, and garlic powder.
Heat until cheese is melted.
Pour in casserole and add mushroom sauce.
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.