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Veggies and Sides

Bean and Corn Casserole

1 can french-style green beans, drained
1 can cut corn, drained
1 small can cream of celery soup
1 small carton of sour cream
1 small onion, chopped
black pepper to taste
1 stick butter, melted
1 stack of Ritz crackers, crushed

Spread beans on bottom of glass casserole dish. Put corn on top of beans. Combine soup, sour cream, onion
and pepper and spread on top of corn.
Combine butter and crackers and spread on top of casserole.
Microwave on high for 5 minutes and check. Cook an additional 7 minutes until bubbly.

~ from Vickie Butler,
Director of Development, Carson-Newman College

Broccoli Casserole

1 lb. bag frozen chopped broccoli
salt and pepper to taste
1 egg, lightly beaten
2 - 1/2 Tbsp. grated onion (or frozen chopped onion)
1/2 cup Hellmann's light mayo
1/2 cup cream of mushroom soup, undiluted
1/2 cup cheddar cheese, grated
cornflake crumbs ~ or crushed potato chips, in which case use less salt

Cook broccoli about 5 minutes; drain well. In separate bowl, mix all ingredients except crumbs.
Pour in oven-proof dish that has been sprayed with Pam. Sprinkle crumbs on top. Bake at 350 degrees
for about 30 minutes till bubbly hot. Freezes well. (I freeze before baking.)

~ from Carolyn Springer Harding

Carrot Casserole

2 cups sliced raw carrots
4 oz. butter
1/2 cup milk
3 eggs, beaten
2 cups grated Cheddar cheese

Cook carrots in salted water until tender. Drain and mash. Add butter, milk and eggs. Fold in grated cheese last.
Bake in buttered casserole at 350 degrees for 45 minutes.

~ from Mary Shipp Harding

Cheese Cracker Casserole

1/2 cup chopped celery
1/2 cup chopped onions
1 cup cheddar cheese, cubed (or slightly more if shredded)
1 can cream of celery soup
1 can shoepeg corn
1 can French style green beans
1 stick butter
cheese crackers, crushed

Mix together. Pour in buttered oven-proof dish. Cover with cheese crackers. Melt butter and drizzle
over top of casserole. Bake 45 minutes at 400 degrees.

~ from Jean Bowman

Green Bean Casserole

(This is great for any occasion. Because the amount of each ingredient used varies according to the number of people,
I have not listed amounts. It is easy to have all ingredients on hand to get it ready quickly to take to a home
where a death has occurred.)

canned French-style green beans
canned sliced mushrooms (optional)
canned sliced water chestnuts
salt and pepper
sliced almonds - toast under broiler
cream of mushroom soup - do not dilute
French-fried onions

Place large colander in sink. Empty the green beans, mushrooms and water chestnuts into the colander together
and let drain long enough to be really dry. Place all in very large mixing bowl and toss. Add salt and
plenty of pepper, tossing again. Toast almonds on foil on a cookie sheet under broiler. Watch carefully so as not
to burn, but let toast long enough to release taste and aroma for the casserole. Add to mixture and toss again.
Add a little cream of mushroom soup at a time, mixing well; do not add so much that it becomes too moist.
I never use a whole can. Place into baking dish of appropriate size. Bake on middle oven rack about 30 minutes
at 350 degrees. When you see it bubbling hot, crumble the onions on top and run under broiler
until golden brown. Watch carefully.

Note: More often than not, I take this dish to someone's home. Then I will use a disposable aluminum baking dish
so it does not have to be returned. For a large family group, I may use as many as 5 cans of the green beans,
and then appropriate amounts of everything else.

~ from Carolyn Springer Harding

Green Vegetable Casserole

1 green pepper, chopped
1 can of green beans
1 can of lima beans
1 can of french-style green beans
1/2 cup whipping cream
1 cup of mayonnaise
1 tsp. of Worcestershire Sauce
1 cup parmesan cheese
1 small can mushrooms
salt and pepper

Drain all cans of vegetables thoroughly. Mix green vegetables, including green pepper. Mix whipping cream,
mayonnaise and Worcestershire Sauce with the mixed vegetables. Add salt and pepper. Put in casserole dish,
add parmesan cheese as a topping. Bake at 350 degrees for 20 to 25 minutes.

~ from Vickie Butler,
Director of Development, Carson-Newman College

Mixed Vegetable Casserole

2 - 16 oz. cans mixed vegetables, drained
1/2 cup mayonnaise
1 cup medium Cheddar cheese, grated
1 pkg. Ritz crackers, crushed
1 stick margarine, melted

Combine vegetables, mayo and cheese and put in greased oven-proof casserole dish. Sprinkle crackers on top.
Pour melted margarine over cracker crumbs. Bake in 350 degree oven for 30 minutes. Serves 8.

~ from Mattie Carroll Mullins

Mixed Vegetable Casserole #2

16 oz. bag frozen mixed veggies
1 cup mild/medium Cheddar cheese, shredded
1 small onion, chopped
1 cup celery, chopped
1 cup Hellmann's Light mayo
1 stack Ritz crackers, crushed
1 stick butter, melted

Preheat oven to 350 degrees. Cook frozen veggies until barely done, but not mushy. Drain well. Mix with cheese,
onion, celery and mayo. Put in greased casserole dish and bake till bubbly hot, about 25 min.
Meanwhile, melt butter and mix with crushed crackers. When casserole hot, top with cracker mixture
and sprinkle on top. Bake about 10 min. longer.

~ from Peggy Morgan

Noodle Kugel

8 oz. pkg. broad noodles, cooked
16 oz. sour cream
12 oz. cottage cheese
1 stick butter, melted
4 eggs, beaten
12 oz. apricot preserves

Blend all ingredients together.
Put in oven-proof glass dish. 
Bake at 350 for one hour or until ligtly browned.

~ from Faye Chellman

Pineapple Casserole

1 can chunk pineapple, drained, reserve liquid
3/4 cup sugar
4 Tbsp. flour
1 cup American cheese, grated
14 Ritz Crackers, crushed
2 Tbsp. butter, melted

Mix first 4 ingredients together and place in oven-proof casserole.
Cover top with the crushed crackers.
Mix butter and about 2 Tbsp. of the pineapple juice and drizzle over top.
Bake 1 hour at 350 degrees.

Good with ham or pork. Serves about 4. For larger group, double recipe.

~ from Jean Bowman

Pineapple Casserole #2
(usually doubled unless for 2 to 4 people)

20 oz. can, pineapple chunks, drained, reserve 3 Tbsp. juice
1/2 cup sugar
3 Tbsp. flour or corn starch
1 cup sharp cheddar cheese, shredded
1/2 cup Ritz crackers, crumbled
1 stick margarine, melted

Combine sugar, pineapple juice and flour or corn starch.
Combine pineapple with cheese.
Place pineapple-cheese mixture in bottom of greased oven-proof dish.
Pour sugar mixture over this.
Combine crackers with butter and sprinkle on top of casserole.
Bake at 300 degrees for 30 minutes.

~ from Marian Mason Bibb

Potato Casserole

          2 lb. (or 30 oz.) bag frozen country style shredded hash brown potatoes, thawed
          1 can cream of chicken soup
          1/2 cup butter, melted (1 stick)
          salt and pepper to taste
          1 pint sour cream
          2 cups grated cheese, any kind

          1/2 cup onion, chopped fine

                 Preheat oven to 350 degrees

            Mix all ingredients together and place in casserole that has been sprayed.
          Pour melted butter evenly over the top
          Bake for about 60 minutes.

~ from Carolyn Springer Harding

Squash Casserole

yellow summer squash, 3 lbs., washed, cut up,
boiled just long enough to soften, drained well, mashed
(could use frozen)
onion, 1/2 cup, chopped
cracker or bread crumbs, 1/2 cup
eggs, 2, beaten
butter, 1 stick, melted
sugar, 1 Tbsp.
salt, 1 tsp.
black pepper, 1/2 tsp.
cheese, optional, 1/2 cup, finely shredded

Preheat oven to 375 degrees
spray rectangular baking dish with Pam

Mix all ingredients in order given, reserving part of the cracker/bread crumbs
and 1/2 of the butter for topping

Place in baking dish. Sprinkle optional cheese on top, if desired.
Sprinkle crumbs evenly on top. Spoon butter on top.

Bake for about one hour at 375 degrees. Top will be brown.

~ from Carolyn Springer Harding

Stewed Tomatoes

1 - 14 1/2 oz. can whole tomatoes
2 slices white bread
6 Tbsp. sugar
2 to 3 Tbsp. butter, melted

In mixing bowl put tomatoes with juice. Mash with your hands to quarter size pieces.
Break up bread in bits and add to tomatoes. Add sugar and butter. Stir well.
Pour mixture into greased glass oven-proof dish.
Bake uncovered at 325 degrees for 1 1/2 hours.
Serves 2 or 3. Double for larger group.

~ from Brenda Hankins Callis

Zucchini Pie

3 cups thinly sliced Zucchini (do not peel)
1 small onion, chopped
1 cup Bisquick mix
1/2 cup shredded Cheddar cheese (I used 50% less works)
4 eggs
1/3 cup canola oil (I used a little less)
1 tsp. parsley flakes
1/4 teaspoon salt

Grease a 10" Pyrex pie pan.  Be sure to include the rim.
Mix all ingredients except zucchini together until mixture is smooth. Last of all, add the zucchini.
Be sure all slices are coated with the mixture.   Pour into pie pan. Bake at 350 degrees for 45 minutes.  
Let cool for 4 - 5 minutes before serving.  

~ from Johnny Thompson (husband of Nancy Myers Thompson)

Zucchini-Tomato Parmesan

4 small zucchini, sliced
1 celery stalk, chopped
1 medium onion, sliced
1 Tbsp. Italian seasoning
1 tsp. salt
1/4 tsp. pepper
2 medium tomatoes, sliced
1/4 cup parmesan cheese
1 - 8-oz. can tomato sauce
6 oz. mozzarella cheese

Layer ingredients in order given, topping with mozzarella cheese.
Cover and bake 1 1/2 hours at 350 degrees.

~ from Vickie Butler
Director of Development, Carson-Newman College


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