Casserole: Spaghetti Casserole

1 lb. hamburger

Sm. onion, chopped

Sm. green pepper, chopped

8 oz. spaghetti

1 8 oz. tomato sauce

1 15-oz. jar pizza sauce

2 c. Mozzarella cheese

Garlic salt

Oregano

Brown hamburger, onion, and pepper. Drain off grease. Cook spaghetti until tender and drain. Add hamburger, spaghetti, tomato sauce, pizza sauce and 1 cup of cheese. Season with garlic salt and oregano. Put in 9x9-inch casserole dish and sprinkle remaining cheese on top. Bake for 30 minutes at 350. Serves 4 to 5.

Mrs. Rick (Sharon) Neuenschwander

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Italian Delight

1/2 lb. noodles

2 lbs. ground beef

1 box frozen peas

1 can cream of chicken soup

1 can chicken noodle soup

1 can cream of mushroom soup

1 16.-oz can corn

Sprinkle Accent, salt and pepper to taste

2 c. cubed Velveeta cheese

Cook noodles, peas and drain. Brown ground beef. Mix all ingredients and top with buttered bread crumbs. Bake for 45 minutes at 350. Yields 4 quarts.

Mrs. Howard (Bernice) Flueckiger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: French Beef

1 1/2 lbs. ground beef, browned and drained

1 sm. onion

3 cans. (8-oz.) tomato sauce

8 oz. flat wide noodles

8 oz. sour cream

Mix ground beef, onion and tomato sauce. Set aside. Cook noodles, drain. Mix noodles with sour cream. Place coated noodles in bottom of 9x13-inch pan. Top with meat sauce. Sprinkle with grated Cheddar cheese, then with Parmesan cheese and then with a generous layer of Italian bread crumbs. Bake for 1/2 hour at 350. Serves 8 to 10.

Mrs. Phil (Leona) Neuenschwander

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Hamburger Casserole

1 to 1 1/2 lbs. ground beef

8 oz. wide noodles

1 pt. tomato juice

2 cans tomato soup

1/2 c. catsup

1 scant T. chili powder

Onion salt to season

Salt to season

Brown hamburger; drain off grease. Cook noodles. Combine all ingredients. May be put in two 1 1/2-quart casserole dishes. Bake at 350 for 30 to 45 minutes.

Mrs. Gary (Connie) Yoder

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Meat Cornbread Pie

1 lb. hamburger

1 onion, chopped

3 T. Chili powder

1 c. tomato juice

1 c. water

1 c. whole kernel corn

3/4 c. yellow cornmeal

2 T. flour

2 T. sugar

1 1/2 tsp. baking powder

1 egg

1/3 c. milk

1 T. shortening

Brown the hamburger, chopped onion and chili powder until the meat is cooked. Add the tomato juice, water and whole kernel corn. Simmer for 10 minutes and then put in a casserole dish. Mix the remaining ingredients to make a cornbread topping. Spread the cornbread mixture on the casserole and bake at 375 for 20 minutes.

Mrs. Dennis (Ronda) Stutzman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Quick Casserole

1 lb. hamburger

1 1/2 c. narrow noodles, uncooked

2 cans cream of chicken soup

1 16-oz. can whole kernel corn, undrained

1 c. shredded Cheddar cheese

Brown hamburger. In large bowl, mix together all of the above ingredients. Bake in an 8x12 inch dish for 45 minutes at 350, stirring occasionally.

Mrs. Fred (Janet) Bixler

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Hamburger Corn Casserole

1 1/2 lbs. hamburger

1 c. onion

12-oz. can corn (whole kernel)

1 can cream of chicken soup

1 can mushroom soup

1 c. sour cream

1/4 c. pimento

3/4 tsp. salt

1/2 tsp. Accent

1/4 tsp. pepper

3 c. noodles

Lightly brown ground beef. Add chopped onion, cook until tender but not brown. Add drained corn, chicken soup, mushroom soup, sour cream, chopped pimento, salt, Accent and pepper. Mix well. Stir in noodles, cooked and drained. Pour into a 2-quart casserole. Mix 1 cup soft bread crumbs and 3 tablespoons melted butter; sprinkle over top. Bake in moderate oven at 350 for 30 minutes, or until hot. Makes 8 to 10 servings.

Mrs. Fred (Sonia) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Hamburger Noodle Vegetable Casserole

2 lbs. cooked hamburger

1 lb. noodles (thin cut)

2 cans mixed vegetables

1 can cream of mushroom soup

1 can cream of celery soup

Onion rings

Cook noodles and drain. Brown hamburger, drain and salt. Mix all ingredients. Put into large baking dish. Cover with onion rings. Bake at 325 until bubbly. Serves 8 to 10.

Mrs. Al (Mabel) Neuenschwander

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Hamburger Stroganoff

1 1/2 lb. ground beef

1/2 c. chopped onion

1/4 c. flour

2 tsp. salt

1/2 tsp. pepper

1 can cream of chicken soup

1 can cream of mushroom soup

1 tsp. Worcestershire sauce

1/2 c. sour cream

Brown beef with onion, stir in flour. Add soups and sauce. Simmer for 10 minutes. Stir in sour cream and heat to serving temperature. Serve over noodles, spaghetti, rice, or chow mein noodles.

Mrs. Otis (Betty) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Four Layered Casserole

3 to 4 sliced potatoes

1 lb. ground beef

1 sm. onion

1 tsp. salt

Dash pepper

1 pt. green beans, 1-in. pieces

1 can cream of mushroom soup

1 c. or more shredded brick cheese

Brown meat with onion. Add salt and pepper. Cook potatoes in salt water for 10 minutes. Place potatoes in casserole. Add meat, string beans, and mushroom soup in that order. Bake at 375 for 45 minutes or after 10 minutes reduce heat to 250 or 225, and bake covered for 1 1/2 hours. Spread cheese on casserole before serving.

Mrs. Harvey (Prudence) Birky

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987