#3804 - Bacon and Onion Potatoes

(by Shirley McNevich)

2-3 cups prepared mashed potatoes (more if you wish)
1/4 to 1/2 cup bite sized cooked ham pieces
1 - 11oz. can whole kernel corn (well drained)
1/2 cup shredded sharp cheddar cheese
1 cup French's french fried onions
4-6 slices cooked bacon (crumbled)

In a bowl add mashed potatoes, ham pieces and drained corn--stir to mix. Spread half of the potato mixture into a greased 2qt. casserole dish. Sprinkle half of the cheese and half of the french fried onions over the potatoes. Spread remaining potatoes over the top. Sprinkle crumbled bacon, remaining cheese and remaining french fried onions over the top. Bake at 350 degrees 20-30 minutes or until heated through. Note: if using cold (leftover) mashed potatoes, you'll have to bake it longer.

#3311 - Ground Beef Casserole

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
9oz. green beans (cooked and drained)
1 - 10.75oz. can Campbell's tomato soup
1/4 cup water
2 cups prepared mashed potatoes
1 can French's french fried onions
1/2 cup shredded sharp cheddar cheese

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned, then drain off any grease. Add cooked green beans, tomato soup and water--stir to mix. Pour the whole mixture into a greased 2 qt. casserole dish. In a bowl add the prepared mashed potatoes and 1/2 of the can of french fried onions--stir to mix. Spread the mashed potato mixture over the top of the beef mixture. Bake uncovered at 350 degrees for 25 minutes, remove from oven, spread the other 1/2 can of french fried onions and cheese all over the top. Return to oven and bake 10 minutes longer or until heated through and cheese is melted.

#3164 - Green Bean Bacon Casserole

(by Shirley McNevich)

2 - 28oz. cans green beans (drained)
3 TBSP flour
2 TBSP Breakstone's sour cream
1 can French's french fried onions
6-8 bacon strips
1 cup milk
1/2 cup shredded cheddar cheese (more if you wish)

In a skillet over medium heat fry the bacon until crisp, then place the bacon on paper towels to drain. To the hot bacon grease carefully add the flour--mix with a whisk until dissolved. Slowly add milk and sour cream to bacon grease--mix with a whisk until combined. Crumble the bacon and add it to the bacon grease mixture--cook/stir over medium heat until mixture thickens into a gravy. In a large bowl add the green beans and the bacon gravy--stir to coat. Spread the green bean mixture evenly into a greased glass 9 x 13 baking dish. Bake at 350 degrees for 20 minutes, remove from oven, sprinkle french fried onions and shredded cheddar cheese all over the top, return to oven and bake 10 minutes longer or until heated through.

#3072 - Microwave Green Bean Casserole

(by Becky Lynn Mohr - friend)

2 - 10oz. packs frozen french cut green beans (thawed, rinsed in hot water and drained)
1 - 10.75oz. can Campbell's cream of mushroom soup1 can French's french fried onion rings

Grease a microwave safe casserole dish. Put the drained green beans in the casserole dish. Pour the mushroom soup over the green beans. Sprinkle the french fried onion rings all over the top. Cover with wax paper and cook on high for 5-8 minutes or until hot.

#2977 - Potatoes and Hash Browns

(by Shirley McNevich)

2lbs. frozen nugget sized hash browns
1 - 12oz. can Carnation evaporated milk (NOT condensed)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 stick butter (melted)
1 tsp. salt
1/2 tsp. pepper
1 can French's French Fried Onions (more if you wish)

In a large bowl add add evaporated milk, mushroom soup, salt and pepper--stir until mixed. In a separate bowl add hash brown nuggets and melted butter--stir to coat. Add hash brown mixture to soup mixture--stir to combine. Pour the whole mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle the french fried onions all over the top, return to oven and bake 30 minutes longer.

#2094 - Cream of Broccoli Casserole

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of broccoli soup
1/2 cup milk
1 tsp. soy sauce
a dash of pepper
1 - 2.8oz. can French's french fried onions
2 - 10oz. boxes frozen broccoli spears (cooked according to box directions)

Cook broccoli according to box directions--drain. In a bowl add soup, milk, soy sauce and pepper--stir until mixed. Grease a 2qt. casserole dish. Layer half of the drained broccoli on the bottom of the casserole. Pour half of the soup mixture over the broccoli. Sprinkle half of the french fried onions over the soup. Repeat layers with the rest of the broccoli, soup and french fried onions. Bake at 350 degrees for 25 minutes or until hot.

#1702 - French Fried Onion Casserole

(by Shirley McNevich)

1 1/2 cups bite sized cooked chicken pieces
1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of celery soup
1 can French's french fried onion rings
1 small box Minute Rice
1/2 tsp. pepper

Cook the box of rice according to box directions. In a large bowl add both soups and pepper--stir. Add chicken and cooked rice--stir. Pour mixture into a greased casserole dish. Pour the french fried onions rings all over the top. Bake at 350 degrees for 15-20 minutes or until hot.

#1298 - Chicken and Vegetable Casserole

(by Shirley McNevich)

2 cups cooked chicken (bite sized pieces)
2 cups fresh cut green beans
2 cups bite sized celery pieces
1 1/2 cups sliced fresh carrots
1/4 to 1/2 cup chopped onion
3/4 cup green bell pepper (bite sized pieces)
1 - 14.5oz. can diced tomatoes (do NOT drain)
1/4 cup melted butter
3 TBSP Minute brand quick cooking tapioca
2 tsp. white sugar
1 tsp. salt
1/2 tsp. pepper
1 - 2.8oz. can French's french fried onions

In a large bowl add green beans, celery, carrots, chopped onions, green peppers, chicken pieces and diced tomatoes/juice. Add melted butter, quick tapioca, white sugar, salt and pepper--use a wooden spoon to mix carefully. Pour everything into a greased glass baking dish (about 2 1/2 quart size). Cover with foil and bake at 350 degrees for 50 minutes. Remove from oven, remove foil, sprinkle french fried onions over the top--return to oven and bake uncovered 20 minutes longer or until vegetables are tender.

#817 - Ground Beef and Potato Casserole

(by Aunt Eileen [Knouse] Carter)

1lb. ground chuck
1 - 9oz. bag frozen green beans (cooked according to package directions and DRAINED)
1 - 10.75oz. can Campbell's condensed tomato soup
1/4 cup water
2 tsp. salt
1/2 tsp. pepper
2 cups prepared mashed potatoes
1 - 2.8oz. can Durkee or French's french fried onions
1/2 cup shredded cheddar cheese
1 chopped onion

Cook string beans with 1 tsp. salt--drain and set aside. In a skillet, brown the ground chuck with 1 tsp. salt, pepper and chopped onion--drain but keep it in the skillet. Turn heat to medium. Add the tomato soup and water to the drained beef--stir. Add string beans to the beef mixture--stir. Grease a 2 qt. casserole dish. In a bowl add mashed potatoes and half of the can of french fried onions--stir. Spoon the potato mixture in the bottom and up the sides of the casserole to make a well in the center. Scoop the beef mixture into the center well of the mashed potatoes. Bake uncovered at 350 degrees for 25 minutes. Remove from oven, sprinkle shredded cheddar cheese and the other half can of french fried onions rings on top--return to oven for 5 minutes longer or until cheese is melted.

#792 - Turkey Bake

(by Shirley McNevich)

1 stick butter
1 1/4 cups water
3 1/2 cups seasoned stuffing crumbs
1 - 2.8oz. can french fried onions (French's or Durkee's)
1 - 10.75oz. Campbell's condensed cream of celery soup
3/4 cup milk
1 1/2 cups cooked turkey (cut into bite sized pieces--leftovers can be used)
1 - 10oz. frozen peas (thawed and drained)

In a saucepan add water--bring to a boil. Remove saucepan from heat, add butter and stir until it melts. In a bowl add stuffing crumbs--pour butter/water mixture over the crumbs--stir and add 1/2 of the can of french fried onions--stir. Grease a casserole dish--spoon the stuffing mixture into the greased casserole--make sure you cover the bottom and the sides. In a separate bowl add the soup and milk--stir. Add turkey and peas to the soup--stir. Pour the turkey/soup mixture into the stuffing shell that you created in the casserole dish. Bake covered at 350 degrees for 30 minutes. Remove from oven, sprinkle the rest of the french fried onions over the top, return to oven and bake uncovered for 5-10 more minutes.

#754 - Sour Cream Potato Casserole

(by Shirley McNevich)

3-4 red potatoes (washed, peeled and thinly sliced)
1 cup sour cream
1/4 cup milk
1 - 2.8oz. can French's french fried onions
1/2 cup chopped onions
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese

In a bowl add milk, sour cream, salt, pepper and chopped onions--stir. Add sliced potatoes--stir. Spray a casserole dish with Pam. Spoon half of the potato mixture into the casserole dish. Sprinkle half the the french fried onions and half of the cheese on top of the potato mixture. Spoon the rest of the potato mixture as the next layer. Bake covered at 350 degrees for 45 minutes or until potatoes are done. Remove from oven and sprinkle the rest of the french fried onions and shredded cheddar cheese on top. Return to oven and bake uncovered 5 minutes longer or until cheese is melted.

#482 - Crescent Roll Quiche

(by Ginny Ridsdale - friend)

1 package Pillsbury crescent rolls
1 cup bacon bits OR 3 slices of diced cooked ham
1 1/2 cups grated Swiss cheese
1/3 can French's french fried onion rings
2 eggs
1 1/2 cups milk
1 dash Worcestershire sauce
1 dash nutmeg
salt and pepper to taste

Grease a 9" cake pan. Open rolls, separate the rolls, and place them on the bottom of the cake pan like a crust. Spread ham OR bacon on top of crust, then the same with the Swiss cheese. Sprinkle onion rings on top of cheese. In a bowl, beat the eggs, milk, Worcestershire sauce, nutmeg, and salt and pepper (to taste). Pour the liquid mixture evenly over the top of the onion rings. Bake at 350 degrees for 40 minutes or until firm.