Casserole: Tater Tot Casserole

1 pkg. Tater Tots

2 lb. hamburger

3 cans cream of chicken soup

Sm. onion

Fry the meat with the onion, then drain excess fat. Put into large 13x9-inch Pyrex dish and pour 3 cans of cream of chicken soup on the meat. Arrange the Tater Tots on top of this. Bake for 40 to 45 minutes at 350. Serves 12.

Mrs. Kathryn E. Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Hamburger Casserole

1 lb. hamburger

2 cans cream of celery soup

Tater Tots (for top)

Place 1 pound hamburger in bottom of casserole. Spoon the celery soup on top. Place as many tater tots on top as you want. Casserole is done when hamburger is cooked. Bake at 325 for 1 hour.

Mrs. Harry (Hazel) Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Tater-Tot Casserole

1 lb. ground beef

1 can cream of mushroom soup

1/2 can cream of celery soup

1/2 c. milk

1 lb. Tater Tots

1/2 c. chopped onion

Brown ground beef and onion. Mix soups and milk in small bowl. Put browned meat and onion in bottom of 8-inch square baking dish. Pour soup mixture over and arrange Tater Tots on top. Bake at 350 for 45 minutes. Note: Recipe can be doubled for a 13x9-inch pan.

Mrs. Margaret Baumgartner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Chili Loaf

1 c. peas

1 c. bread crumbs

1 egg

1/2 lb. ground beef

1 onion, minced

1 T. melted butter

1/2 tsp. chili powder

1 tsp. salt

1 green pepper, chopped

Combine all ingredients. Form into loaf. Bake in a small loaf pan at 375 for 1 hour. Note: Chili powder can be omitted. Serves 6.

Mrs. Delbert (Irene) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Vegetarian Lasagna

1 can (1-lb.) tomatoes

1 can (8-oz.) tomato sauce

1/4 tsp. leaf oregano

1/4 tsp. leaf basil

1/8 tsp. pepper

1 c. onion, chopped

1 sm. garlic clove, minced

1 1/2 T. olive oil

1/4 lb. mushrooms, chopped

1 sm. carrot

1 sm. green pepper, chopped

1/2 pkg. (8-oz.) lasagna noodles

5 oz. (1 1/2 c.) Parmesan cheese

6 oz. Mozzarella cheese

1 lb. Ricotta cheese, or drained cottage cheese

Combine first 5 ingredients in saucepan. Bring to boil, then cover and simmer for 10 minutes. Saute onions and garlic in oil until onions are tender. Stir in mushrooms, carrot and green pepper. Saute over high heat to evaporate liquid quickly. Add vegetables to tomato mixture and simmer for 15 minutes. While sauce cooks, cook lasagna noodles according following label directions till almost done. Spoon a thin layer of sauce in bottom of 12x8x2-inch baking dish. Arrange a single layer of noodles, overlapping slightly. Spread with half the Parmesan, Mozzarella, and Ricotta; top with another layer of noodles. Spread with remaining Ricotta, Parmesan, and remaining noodles. Spoon remaining sauce over; layer remaining Mozzarella on top. Bake for 1 hour at 400. Serves 8.

Mrs. Roy (Carol) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Lazy Day Lasagne

1 12-oz. container cottage cheese

2 c. shredded Mozzarella cheese

2 eggs

1/3 tsp. chopped parsley

1 tsp. onion powder

1/2 tsp. dried basil leaves

1/8 tsp. pepper

1 32-oz. jar spaghetti sauce

3/4 lbs. cooked ground beef

9 uncooked lasagna noodles

1/4 c. water

Grated Parmesan cheese

In large bowl, mix first 7 ingredients until well blended; set aside. In medium bowl, mix together spaghetti sauce and cooked ground beef. In 12x8x2-inch baking dish, spread 3/4 cup meat sauce. Layer 3 uncooked noodles on top of meta sauce. Spread with half of the cottage cheese mixture and 1 1/2 cups meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cottage cheese mixture. Top with remaining 3 uncooked noodles and remaining meat sauce. Pour water around edges of casserole. Cover tightly with foil. Bake at 375 for 1 hour. Serves 6.

Mrs. LeRoy (Barbara) Yoder

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Cavatini

2 c. assorted pasta (1/2 c. each: wheels, shells, elbows, and spirals)

1 lb. tomatoes

1/2 c. Mozzarella cheese

1/2 lb. hamburger

1/2 lb. sausage

1/3 c. mushrooms

1 c. onions

1/3 c. pepperoni

1 sm. can pizza sauce

1/4 tsp. salt

Cook pasta; drain. Brown hamburger, sausage and onion. When meat is almost brown, add mushrooms and pepperoni. Drain excess grease off and add pizza sauce and tomatoes, and bring to a boil. Reduce heat to simmer and add salt. Add 1 tablespoon sugar and combine all ingredients in an 8x10-inch casserole dish and top with cheese. Bake at 350 for 1/2 hour, or if refrigerated, bake for 1 hour.

Mrs. Stan (Dianne) Von Gunten

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Spaghetti Pie

6 oz. spaghetti

2 T. margarine

1/3 c. grated Parmesan cheese

2 well-beaten eggs

1 lb. ground beef

1/2 c. chopped onion

1/4 c. chopped green pepper

1 8-oz. can tomatoes

1 6-oz. can tomato paste

1 tsp. sugar

1 tsp. dried oregano

1/2 tsp. garlic salt

1 c. cottage cheese

1/2 c. shredded Mozzarella

Cook spaghetti, drain. Stir margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. In skillet, cook beef, onion and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt.  Heat through. Spread cottage cheese over bottom of spaghetti "crust." Fill pie with tomato mixture. Bake, uncovered, in 350 oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes longer, or till cheese melts.

Mrs. Jim (Nancy) Boyles

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Baked Spaghetti

1 7-oz. box spaghetti

1 lb. hamburger

1 onion, chopped

1 qt. tomato juice

1 pt. whole tomatoes (drained)

1 c. grated Cheddar or colby cheese

1 c. Mozzarella cheese

1 pkg. spaghetti seasoning mix

1 green pepper, chopped

1 can mushrooms

1 tsp. oregano

1/2 tsp. garlic salt

Dash of pepper

Parmesan cheese

Cook spaghetti according to directions on the package. Brown hamburger and onion, and drain. Stir in seasoning mix, tomato juice, drained tomatoes, mushrooms and green peppers. Season with oregano, garlic salt and pepper. Mix. Combine spaghetti, meat mixture and Cheddar or colby cheese into a 13x9-inch pan. Bake for 35 minutes at 350, then add Mozzarella cheese and Parmesan cheese on top. Bake another 10 to 15 minutes at 350, or until cheese melts. Serves 6 to 8.

Mrs. Don (Gail) Kuhn

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Sour Cream Noodle Bake

1 8-oz. pkg. noodles

2 T. butter

1 lb. hamburger

1 8-oz. can tomato sauce

1 tsp. salt

1/4 tsp. garlic salt

1/2 tsp. pepper

1 c. chopped green onions

3/4 c. shredded cheese

4 oz. sour cream

1 c. cottage cheese

Cook and drain noodles. Melt butter in skillet and add meat, cook until it is no longer pink. Add tomato sauce, salt, garlic salt and pepper. Cover and simmer for 5 minutes. Fold noodles, cottage cheese, sour cream and onions together. Spoon 1/2 of mixture into a 2 1/2-quart casserole, cover with meat, then remaining noodles.  Top with cheese. Bake for 25 to 30 minutes at 350.

Mrs. Randy (Jill) Coffin

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

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