Casserole: Cheddarburger Skillet

1 or 1 1/2 lbs. ground beef

1 tsp. minced onion

1 can cream of mushroom soup

1 can Cheddar cheese soup

1/4 c. water

4 or 5 sliced raw potatoes

1 1/2 c. sliced raw carrots

Cook potatoes and carrots together until tender.  Drain.  Use some of the potato water for the 1/4 cup water.  Brown beef and minced onion.  Stir to separate.  Pour off fat.  Stir in the soups, water, potatoes and carrots.  Put in a large 9x13-inch baking dish.  Cover with foil and bake at 350 for 1 hour.

Mrs. Iola Taylor

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Stuff

1 lb. ground beef, browned and drained

3 carrots, sliced thin

1 or 2 onions, sliced

1/4 to 1/2 head of cabbage, chopped

2 or 3 potatoes, sliced

Salt to taste

1 can mushroom stems and pieces

Pour into greased pan.  Top with cream of mushroom or celery soup.  Bake at 350 for 1 to 1 1/2 hours.  Top with Colby sliced cheese last 10 minutes.  (I usually double all these ingredients and put into a 13x9-inch pan.)

Mrs. Don (Connie) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Beef and Spinach Casserole

1 lb. ground beef

1 med. onion

1/4 c. chopped celery

8 oz. shell macaroni, cooked and drained

1/2 c. shredded Swiss cheese

10 oz. frozen spinach

1 can mushroom soup

Cook beef, onion and celery in large skillet until meat is brown and vegetables are tender.  In large bowl combine meat mixture and remaining ingredients.  Turn into 2-quart casserole.  Cover and bake for 30 minutes at 350.  Makes 8 to 10 servings.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Golden Meatball Casserole

1 lb. ground beef

1/2 c. cracker crumbs

1 egg

1 tsp. salt

2 c. water

1 c. uncooked Minute Rice

2 or 4 carrots

1/2 c. green pepper

1/4 c. onion

1/2 lb. Velveeta cheese

Combine first 4 ingredients; mix lightly.  Shape into 18 to 20 meatballs; brown in small amount of oil on all sides in large skillet.  Drain.  Add water, rice, carrots, green pepper and onion.  Cover and simmer for 25 minutes.  Add Velveeta; heat until cheese melts.  Serves 4 to 6.

Mrs. Greg (Sara) Meyer

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Italian Dish

1 lb. hamburger

1 tsp. salt

2 c. tomato juice

1 pkg. (10-oz.) Italian frozen vegetables

1 c. Minute Rice

Brown hamburger; pour off fat.  Add salt, tomato juice and frozen vegetables.  Bring to a boil; separate vegetables with a fork.  Cover and simmer in a 1 1/2-quart pan for 5 to 6 minutes.  Add rice and remove from heat.  Let stand for 8 to 10 minutes.  Sprinkle with Parmesan cheese before servings.  Makes 6 to 8 servings.

Dorcas Habegger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Hamburger Rice Casserole

1 lb. hamburger

Onion

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/2 c. water

1 c. reg. rice

Brown hamburger and onion in skillet.  Mix in soups.  Add water.  Mix and add rice.  Bake for 1 hour at 350.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Ground Beef Sauce with Rice

1 T. corn or safflower oil

1 lb. ground chuck roast

1 tsp. seasoned salt

1/8 tsp. black pepper

1 T. instant minced onion

1 c. hot water

1/2 c. tomato catsup

1 T. prepared mustard

1/4 c. brown sugar

2 T. white sugar

1 T. vinegar

2 1-lb. cans peas (not drained)

1/4 c. cold water

3 T. cornstarch

Brown meat with salt and pepper in oil at frying temperature in heavy 4-quart saucepan, stirring often.  Reduce heat to boil.  Add onions and stir.  Add all other ingredients, except cold water and cornstarch.  Stir well.  Bring to full rolling boil.  Reduce heat to simmer.  Mix cold water and cornstarch, and add to sauce in pan, stirring and simmering until thickened.  Serve with rice.  This sauce is even better when heated the second time, so I often prepare it a meal before serving it, adding thickening at time of second heating.  Serves 6.

Anna V. Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Wonder Ful

1 lb. ground beef

1 can cream of mushroom soup

1 can cream of chicken soup

1 4-oz. can of mushrooms

1 box Uncle Ben's wild and white rice and seasonings

Brown ground beef.  Cook rice with seasoning as directed on package.  Combine meat and rice.  Add undiluted soup and mushrooms.  Put in a 9x13-inch casserole and sprinkle with Parmesan cheese.  Bake for 1 hour at 325.

Mrs. Bob (Betty) Reinhard

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Wild Rice Casserole

1 lb. hamburger

1 can mushroom soup

1 can chicken rice soup

4 T. soy sauce

1 box Uncle Ben's long grain and wild rice

1 c. diced celery

1/2 c. diced onion

Cook rice, celery, and onion following directions on rice package.  Brown hamburger in soy sauce.  Mix rice mixture, hamburger and soups together.  Bake in a 3-quart casserole for 1 hour at 350.  Makes 6 servings.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Rice and Mushroom Casserole

1 stick melted oleo

1 can Liechty's beef broth

1 c. uncooked rice

1 can cream of onion soup

1 4-oz. can mushrooms

Mix together and bake in a 2-quart casserole for 1 hour at 350.

Mrs. Dan (Barb) Dawson

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: All-Day Beef Stew

1 lb. lean beef stew meat, cubed

4 carrots, cut in chunks

2 onions, cut in chunks

2 stalks celery, cut in chunks

1 can (15-oz.) whole tomatoes, undrained

1/4 c. Minute Tapioca (important)

Dash of thyme or oregano

Salt to taste

1 heaping tsp. instant coffee

1 beef bouillon cube or 1 tsp. instant bouillon

Preheat oven to 250.  Dump all ingredients into large ovenproof pan and cover.  Cook in preheated oven for 7 hours or for 5 hours in 300 oven.  Stir a couple of times during cooking if you get a chance.  Makes 2 or 3 servings.

Mrs. Arvilla Martin

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Beef Stew

2 lbs. stew meat

Lg. onion

1 clove garlic

4 c. boiling water

1 T. salt

6 carrots

6 potatoes

1/2 c. cold water

1/4 c. flour

1 T. lemon juice

1 tsp. sugar

1 tsp. Worcestershire sauce

1/2 tsp. pepper

1/2 tsp. paprika

1 or 2 bay leaves

Dash of allspice

Heat 2 tablespoons fat in large kettle.  Cut meat in  1 1/2-inch cubes.  Brown meat for about 20 minutes.  Slice onion and add garlic to meat.  Pour in boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and allspice.  Simmer for 2 hours.  Add carrots and potatoes.  Simmer 30 minutes more.  Put cold water in a shaker and add flour.  Shake up, then add to stew and stir in.  Cook and stir till gravy thickens and boils.  Cook gently a few minutes.

Mrs. Joe (Julie) Adams

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Beef-Onion Bake

2 T. margarine

2 T. flour

Dash of pepper

1 c. water

1/4 c. red wine vinegar

1 tsp. instant beef bouillon granules

1 lb. beef stew meat, cut in 1-in. cubes

1/4 tsp. Kitchen Bouquet

2 lg. onions, cut in wedges

4 slices thin French bread, toasted

1/3 c. Swiss cheese (shredded)

2 T. Parmesan cheese

In a medium saucepan melt the margarine.  Stir in the flour and pepper.  Add water, vinegar, and bouillon to saucepan.  Cook and stir until thickened.  Remove from heat and stir in meat and Kitchen Bouquet.  Place onion wedges in a 1 1/2-quart casserole, spoon meat mixture on top.  Cover and bake at 375 for 1 3/4 to 2 hours, until meat is tender.  Arrange bread on top.  Sprinkle with cheeses.  Return to oven and bake 5 minutes more.  Makes 4 servings.

Mrs. Steven L. (Nicki) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Beef Connecticut

2 T. shortening

2 lbs. stew meat, 1-in. cubes

2 onions, sliced

1 c. water

2 lg. potatoes, sliced

1 can cream of mushroom soup

1 4-oz. can of mushrooms

1 c. sour cream

1 1/4 c. milk

1 tsp. salt

1/4 tsp. pepper

1 c. grated Cheddar cheese mixed with 1 1/2 c. crushed Wheaties

Brown meat and onion in melted shortening.  Add water and heat to boiling.  Reduce heat, cover, simmer for 50 minutes.  Pour meat into ungreased 13x9-inch baking dish.  Arrange potato slices on top of meat.  Mix together soup, sour cream, milk, drained mushrooms, salt and pepper, and pour over potatoes.  Sprinkle with cheese and Wheaties mixture.  Bake covered, for 1 1/2 hours.  Uncover last 10 minutes.  Bake at 350.

Mrs. Jim (Carol) Buckingham

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987