May 1, 2008 by Tarrant Figlio
I love spinach. I love spinach casserole. Unfortunately, dietary restrictions keep me from my favorite vegetable. My great-grandmother thought this recipe was good-the hard-boiled eggs in casseroles never did anything for me though.
2 pkgs chopped spinach (10 oz pkgs) cooked and drained
4 hard-boiled eggs, chopped
1 can cream of chicken soup (or cream of asparagus/cream of celery)
Grated sharp cheese
Mix all together. Top with breadcrumbs and cheese. Bake at 375 until firm.
Category Casseroles, Recipes, retro food, Vegetables | Tags: casserole,retro | 6 Comments
March 3, 2008 by Tarrant Figlio
Ok, this one is one of those retro recispes that you have to have developed a taste for as a child. Otherwise, it just won’t fly. However, if your mama made it–I bet you have a fondness for it still…or an instinctual gag reflex. It has all the retro standbys-Bisquick, hamburger, instant onion, MSG, mayo and processed cheese! (and yes, the instant minced onion does make 3 appearances in the recipe)
1 tablespoon instant minced onion
2/3 cup milk
2 cups packaged biscuit mix
1 lb ground beef
1 tablespoon instant onion
1 cup sharp process cheese
1/4 cup mayonnaise
3 tablespoons snipped parsley
1 tablespoon butter, melted
1 teaspoon instant minced onion
***
Vegetable Sauce
1 can condensed cream of mushroom soup
1/3 cup milk
1/4 teaspoon monosodium glutamate
Soak 1 tablespoon instant minced onion in 2/3 cup milk. Prepare biscuit mix according to package directions for rolled biscuits, using milk-onion mixture for the liquid. Roll in two 8-inch circles about 1/4 inch thick. Press one circle into well-greased 8-inch shallow round baking dish.
Brown ground beef in skillet; spoon off excess fat. Stir in 1 tablespoon instant minced onion. Add cheese, mayonnaise and parsley. Spread over biscuit in baking dish. Top with second biscuit. Flute edge.
Bake at 375 15-20 minutes. Drizzle melted butter over top; sprinkle with 1 teaspoon instant minced onion. Bake 2 minutes or until onion is toasty. Cut in wedges. Pass Vegetable sauce. Makes 5 or 6 servings
Vegetable sauce: Mix soup, milk and msg. Heat.
From the Better Homes and Gardens Casserole Cookbook, 1961
Category Casseroles, Meat, Recipes, retro food | Tags: casserole,hamburger,retro | 1 Comment
February 5, 2008 by Tarrant Figlio
A different retro tuna casserole this week…this one with cream cheese and corn flakes!
4 ounces (1 cup) 7-minute macaroni
1 3-ounce package cream cheese
1 can condensed cream of mushroom soup
1 9 1/4 oz (1 1/2 cup) can tuna, drained and flaked
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 cup milk
1/2 cup corn-flake crumbs
Cook macaroni; drain. Soften cream cheese; blend in shoup, using electric or rotary beater. Stir in tuna, vegetables, mustard, salt, milk and macaroni; turn into 1 1/2 qt casserole. Sprinkle crumbs atop. Bake at 375 20-25 minutes or till bubbly. Serves 4 to 6. Better Homes and Gardens Casserole Cook Book, 1961.
Category Casseroles, Fish, Recipes, retro food | Tags: casserole,recipe,retro,tuna | 6 Comments
January 22, 2008 by Tarrant Figlio
This is as much a retro classic as meatloaf. I rarely ate tuna casserole growing up. My mother had burned out on it long before I was born. This meant neither of my parents would eat tuna. My older sister made it sometimes-she puts peas in hers. Friends parents also made it, so I didn’t grow up totally deprived, and most folks would say I grew up blessed by the lack of tuna casserole in my life. I also never make it. In any case, it is a classic and it is a nice thrifty way to feed a family.
This recipe is from the Better Homes and Gardens Casserole Cook Book, 1961. As usual, I would use real cheddar instead of the processed cheese.
6 ounces (about 3 cups) medium noodles
1 6 to 9 oz can tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup diced green pepper
1/4 cup chopped pimiento
1/2 teaspoon salt
…
1 can cream of celery soup
1/2 cup milk
1 cup (1/4 pound) shredded sharp process cheese
…
1/2 cup slivered blanched almonds, toasted (optional)
Cook noodles in boiling salted water till tender; drain. Combine noodles, tuna, mayonnaise, vegetables, and salt.
Blend together soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture.
Turn into ungreased 2-qt casserole. Sprinkle with toasted almonds. Bake uncovered in hot oven (425) about 20 minutes or till bubbly. Makes 6 servings.
Category Casseroles, Fish, Recipes, retro food | Tags: casserole,recipe,retro,tuna | 7 Comments
