Recipes‎ > ‎

Caseroles - Side Dishes

Cheesy Vegetables
from my Sorority Sister, Pat Boyle

6 Servings

  • 1 16 oz. package frozen vegetables, (California Blend)
  • 1 9 oz. package velveeta cheese, melted
  • 1 stick margarine, melted
  • 30 Ritz crackers, crushed

Combine 1/2 of the margarine with the cheese, and the other 1/2 with the crushed crackers. Place vegetables in a 1 1/2 quart baking dish. Pour cheese mixture over the vegetables. Sprinkle crackers over top. Bake at 300F for 20 to 25 minutes.

Chinese Fried Rice

2 Servings

  • rice, cooked several hours ahead
  • 5 slices bacon
  • 3 whole eggs, slightly beaten
  • 3 green onions including tops, sliced
  • soy sauce, to desired browness

Cook rice several hours ahead. Brown bacon until crisp. Remove from skillet and break apart into little pieces. Add eggs to pan drippings. Scramble the eggs. Add the rice, bacon pieces, and onion. Stir. Add soy sauce. Cook over low heat for about 10 minutes.

Criss-Cross Potatoes
from my cousin, Janet Baird

3 Servings

  • 3 potatoes, (medium)
  • 2 tablespoons butter
  • salt
  • pepper
  • paprika

Cut potatoes in half lengthwise. Make diagonal slashes across potato (without cutting through the bottom), forming a diamond-shaped criss-cross pattern. Brush with butter. Sprinkle with salt and pepper. Arrange potatoes, cut side down on a PAM sprayed baking sheet. Bake at 350F for 1 hour. Turn potatoes over. Sprinkle with paprika. Bake another 15 minutes or until brown on top.

Hash Brown Casserole
from my Sorority Sister, Pat Boyle

8 Servings

  • 1 package froszen hash browns, thawed
  • 1 16 oz. package sour cream
  • 1 10 3/4 ounce can cream of mushroom soup
  • 1/2 teaspoon salt
  • 1 small onion, diced
  • 2 cups velveeta cheese, cubed
  • 1 cup mozzarella cheese, shredded
  • 2 cups corn flakes
  • 1/2 cup butter, melted

Mix first 6 ingredients together and spoon into a greased 9x13 baking dish. Top with mozzarella cheese. Combine corn flakes and butter, sprinkle over cheese. Bake at 350F for 1 hour.

NOTE: This dish can be frozen before it is baked.

Scalloped Potatoes
from My Mom

6 Servings

  • 6 potatoes, sliced very thin
  • milk, scalded
  • 1 clove garlic, minced
  • 2 tablespoons margarine
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Arrange potatoes in greased baking dish. Combine milk (enough to about half cover the potatoes) with garlic, butter, salt, and pepper in saucepan. Bring to simmer. Pour over potatoes. Bake at 400F for 25 to 30 minutes.


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