Macaroni, Sausage, and Broccoli Bake

1 (7 1/4-oz.) pkg. Kraft macaroni and cheese

1 10-oz. pkg. frozen broccoli spears, thawed and drained

1 lb. smoked sausage

1 can cream of celery soup

1/4 c. green onion slices (optional)

Prepare macaroni and cheese dinner as directed on package. Cut broccoli into 1-inch pieces. Add broccoli and remaining ingredients to dinner. Mix well. Bake in a 2-quart casserole for 45 minutes at 350.

Mrs. Loris (Betty) Rich

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Macaroni-Sausage Casserole

2 c. macaroni

1/2 lb. stuffed sausage

1 green pepper

3 T. butter

3 T. flour

1 1/2 c. milk

1/2 lb. cheese

Salt and pepper

Boil macaroni and salt. Drain and rinse with hot water. Cut sausage into small pieces and fry until browned. Clean green pepper and fry till tender in sausage drippings. Arrange macaroni, sausage, and fried peppers in greased casserole. Fix white sauce as follows: Melt butter, remove from heat and blend in flour. Gradually blend in the milk, stirring occasionally until thickened. Shred the cheese and reserve 1/2 cup for topping. Add the remaining cheese to the cream sauce and stir till cheese is melted. Season to taste with salt and pepper. Pour over mixture. Top the casserole with remaining green pepper and fried whole sausage. Bake for 20 minutes in a 350 oven and add 1/2 cup cheese and return to oven till melted, around 10 minutes.

Mrs. Miz (Pauline) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Italian Zucchini Fondue

1 lb. bulk Italian sausage

4 med. (1 1/2 lbs.) zucchini

1/2 c. grated Parmesan cheese

1/2 c. fine dry bread crumbs

1 T. snipped parsley

1/2 tsp. salt

1/2 tsp. pepper

3 egg yolks

2 T. water

3 egg whites

Brown sausage; drain off excess fat. (I sometimes use American sausage and add Italian seasoning.) Remove ends from zucchini. Cook zucchini in small amount of boiling water for about 8 minutes. Cut 5 thin slices zucchini; set aside. Finely chop remaining zucchini. In large bowl, combine cheese and bread crumbs; reserve 2 tablespoons crumb mixture and set aside. To remaining crumbs, add sausage, chopped zucchini, parsley, salt and pepper; toss together. Beat egg yolks and water until blended; stir into sausage mixture. Turn into ungreased 1 1/2-quart casserole. Sprinkle with reserved crumb mixture and paprika. Bake uncovered in 325 oven for 50 minutes, or till set. Garnish with reserved slices of zucchini, either before or after baking.

Mrs. Kent (Lillian) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Zucchini Casserole

6 to 8 c. sliced zucchini

1 onion, chopped

1 1/2 to 2 lbs. hamburger

1/2 tsp. garlic powder

1 tsp. oregano

1 can condensed cream of mushroom soup

1/2 soup can milk

1 3/4 c. Minute Rice

2 c. cottage cheese

1 c. sharp cheese, grated

Cook zucchini in salted water till tender, drain.  Fry hamburger with onion and seasonings; drain.  Mix soup and milk with hamburger.  Put in casserole in layers; zucchini, rice, meat mixture, cottage cheese, grated cheese. Repeat so there are 2 layers of everything. Bake uncovered in a flat 9x9-inch, or a 9x12-inch baking dish for 45 minutes at 350. Makes 6 to 8 servings. May be microwaved on normal for 18 to 20 minutes. Turn dish 1/2 turn in middle of cooking time.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Zucchini Casserole

1 box cornmeal Stove Top stuffing

1/2 c. melted oleo

4 1/2 c. chopped zucchini

1 lg. onion, chopped

1 c. sour cream

1 can cream of chicken soup

Mix oleo and stuffing mix together (herbs included). Cook zucchini and onion together in boiling water, drain well. Mix sour cream and cream of chicken soup together. Layer zucchini and onion over 1/2 stuffing mixture in casserole, then sour cream mixture. Top with stuffing mix. Bake in 9x13-inch pan for 30 minutes at 350. Serves 6.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Zucchini Casserole

8 c. zucchini

1 c. carrots

1/2 c. onion

1 pkg. chicken Stove Top dressing

1 c. sour cream

1 stick butter, melted

Cheese

Parboil zucchini, carrots and onion. Add rest of ingredients. Top with cheese. Bake for 15 to 20 minutes at 350.

Mrs. Bert (Sue) Carlson

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Mom's Hot Dog Casserole

4 servings potato buds

1/4 c. sweet pickle relish, drained

2 T. mayonnaise or salad dressing

2 T. minced onion

2 tsp. prepared mustard

4 to 6 frankfurters

Heat oven to 350. Prepare potato buds for 4 servings as directed on package. Stir in relish, mayonnaise, onion and mustard. Spoon into well greased 1-quart casserole. Cut frankfurters lengthwise, then crosswise. Insert around edge of mashed potatoes. Bake uncovered for 25 to 30 minutes at 350. Serves 4.

Mrs. Bill (Barb) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Bean and Tomato Sauce

1 T. corn or safflower oil

1 T. instant minced onion

1 c. hot water

1/8 tsp. black pepper

1/2 c. tomato catsup

1 T. prepared mustard

1/4 c. brown sugar
2 T. white sugar

1 T. vinegar

1 lb. frankfurters or wieners

2 1-lb. cans beans in tomato sauce

Heat oil and onions to boiling temperature in heavy saucepan. Stir. Add hot water when onions begin to brown. Add all other ingredients, except meat and beans. Stir. Cut meat into 1/4-inch pieces. Add to sauce in pan. Stir. Add beans in tomato sauce (or pork and beans), stir and bring to full rolling boil. Serve with rice. This sauce is similar to baked beans, but thinner. It is even better when heated the second time, so I prepare it a meal before serving it, heating it again just before serving. Makes 6 servings.

Anna V. Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Calico Beans

1 lg. can pork and beans

1 can kidney beans

1 can lima beans

1/4 to 1/2 lb. bacon, cut up

1 lb. ground beef

1 med. onion, chopped

1/2 c. brown sugar

1/2 c. catsup

2 T. vinegar

1/2 tsp. salt

Drain kidney beans and lima beans, save liquid. In skillet brown bacon, ground beef and onion. Combine all 3 beans with browned ingredients and arrange in a greased 9x12x2-inch baking dish. Combine brown sugar, catsup, vinegar and salt in pan and heat to boiling. Pour over ingredients in baking dish. If too dry add some reserved liquid from beans. Bake at 350 for 1 hour.

Mrs. Ben (Eleanor) Jones

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Pizza Buns

1 med. onion, chopped fine

1/2 lb. grated cheese

1 c. catsup or tomato soup

1/3 c. oil

1 can sliced mushrooms

1/2 tsp. oregano

1/2 tsp. chili powder

1/2 tsp. salt

Dash of pepper

1 lb. bacon or hamburger, browned

Diced salami

Mix together thoroughly. Spread of halves of buns. Broil until bubbly. Makes 20 halves.

Mrs. Neill (Edith) Von Gunten

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Eat Pizza

2 (6 1/2 oz.) pizza crust mix

1 15-oz. can pizza sauce

1 4-oz. can sliced mushrooms

2 3-oz. pkg. Eckrich smoked ham, cut in pieces

1/2 lb. hamburger

1 pkg. pepperoni

1/2 pkg. smokie links

3 c. Mozzarella cheese

Preheat oven to 400. Follow directions on pizza crust mix. Spread dough on greased pizza pan or cookie sheet. Cook hamburger till it changes color and no pink shows. Pour pizza sauce on crust. Spread rest of ingredients on pizza, then put cheese over all. Bake in a 12-inch pizza pan for 15 to 20 minutes at 400. Serves 6. If any pizza is left, save it and eat as a bedtime snack or for breakfast.

Mrs. Ernest (Eileen) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Pizza PDQ

8 oz. tomato sauce

1 T. vegetable oil

1/2 tsp. salt

1/4 c. water

1 tsp. oregano

1 French bread loaf, split lengthwise

1 pkg. (3 to 4 oz.) sliced pepperoni

4 oz. or more Mozzarella cheese, shredded

2 oz. Parmesan cheese

Bring the tomato sauce, vegetable oil, salt, water and oregano to a boil in saucepan. Spread on cut sides of split French bread loaf, both on top and bottom. Put pepperoni slices on top. Sprinkle Mozzarella cheese on, then Parmesan cheese. Bake on foil covered cookie sheet at 400 for 15 minutes. Serves 6.

Mrs. Ted (Judy) Moser

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Pizza Loaves

2 mini French bread loaves

1 lb. hamburger

1/2 T. minced onion

8-oz. can tomato sauce

1/8 tsp. pepper

1/2 c. Parmesan cheese

1 1/2 tsp. salt

Margarine

Mozzarella cheese

Fry hamburger, then add minced onion, tomato sauce, pepper, Parmesan cheese and salt. Spread mini loaves with margarine. Toast. Spoon on hamburger mixture and bake. Remove from oven and top with Mozzarella cheese. Bake for 20 to 25 minutes at 350.

Mrs. Jeff (Becky) Bryan

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Easy Tacos

1 lb. hamburger, drained

1 pkg. taco seasoning mix (reserve 1 T. for dressing)

1 sm. can chili beans

1 head lettuce, broken

2 lg. tomatoes, diced

1 cucumber, diced

1 onion, chopped

1 lg. avocado, diced (optional)

8 oz. sharp cheese, grated

Taco chips

Mix taco seasoning into prepared hamburger. Blend beans in blender with some liquid. Heat. These 2 items are placed hot in serving bowls. Each prepared vegetable is served in separate dishes. Let each person help himself. Place taco chips on plate, top with beef, then beans and then accompaniments. Top with choice of dressing. Some ideas: No. 1. 8 ounces Thousand Island dressing, sugar to suit taste, and 1 tablespoon taco seasoning mix. No. 2. Sour cream, add vinegar, seasoning and some Tabasco sauce to suit taste. Serves 4 main dish servings.

Vernelle Yoder

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Irish Tacos

Baked potatoes (lg.)

Taco-style ground beef

Grated cheese

Chopped tomatoes

Chopped onions

Croutons

Chopped lettuce

Sliced mushrooms

Refried beans

Hot taco sauce

Yogurt or sour cream

Top the baked potatoes (cut in half) with salt, pepper, butter and a little salad dressing (optional). Then top with any of the above condiments which are set out in individual bowls. This is a complete meal in itself. Serve with dinner rolls if desired.

Mrs. Tad (Barb) Wulliman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Crispy Enchilada Casserole

2 c. sharp Cheddar cheese, grated

1 can (15-oz.) chili with beans

1 sm. can tomato paste

1/2 c. water

2 T. minced onion

1 pkg. (8-oz.) Doritos

1 c. sour cream

1 can (1 2/3 c.) hot enchilada sauce

Combine 1 1/2 cups grated cheese, enchilada sauce, chili, tomato paste, water, onion and all but 1 cup of the Doritos. Pour into lightly greased, oblong 2-quart baking dish. Bake uncovered at 375 for 30 minutes. Spread sour cream over top. Sprinkle with 1/2 cup of cheese. Make a circle of the remaining Doritos around the edge. Bake an additional 5 minutes. Serves 6.

Mrs. Rick (June) Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Taco Casserole

1 8-oz. pkg. corn muffin mix

1 1/2 lbs. ground beef

3.4 pkg. taco seasoning mix

1 lg. can tomatoes, drained

4 oz. shredded taco or Cheddar cheese

Brown beef and drain grease. Add seasoning mix, chopped tomatoes, and a small amount of the juice. Simmer for 10 to 15 minutes. Prepare corn muffin mix. Pour into a 9x9-inch baking pan. Spoon mixture over batter. Top with cheese. Pass sour cream and taco sauce when served. Bake for 25 minutes at 400.

Taco Sauce:

1/2 c. catsup

1/2 tsp. chili powder

1/2 tsp. Tabasco sauce

Mix well.

Mrs. Calvin (Henrietta) Nussbaum

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Taco Bake

2 lbs. ground beef

1 1/2 c. chopped onions

1 (15-oz.) jar tomato sauce

1 (15-oz.) can red kidney beans, drained

2 tsp. chili powder

1 1/2 tsp. salt

1/2 tsp. pepper

1 (5-oz.) pkg. taco shells (12)

1 c. grated Jack cheese

1 c. grated Cheddar cheese

Cook meat an onion. Stir in tomato sauce, kidney beans, chili powder, salt and pepper. Break each taco shell in half at fold. Arrange on the bottom and sides of a 13x9x2-inch casserole. Spoon meat mixture over taco shells. Sprinkle with cheese. Bake for 15 to 20 minutes at 350. Serves 6 to 8.

Mrs. Elmer (Vera) Graber

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Ground Beef and Tater Casserole

1 lb. ground beef

1 9-oz. pkg. frozen cut green beans

1 (10 3/4-oz.) can condensed tomato soup

1/4 c. water

1/2 tsp. salt

1/8 tsp. pepper

2 c. cooked mashed potatoes

1 (2.8-oz.) can Durkee French fried onions

1/2 c. (2 oz.) shredded Cheddar Cheese

Cook and drain beans. Brown beef and drain. Combine beef, beans, soup, water, salt and pepper. Pour into a 1 1/2-quart casserole. Combine potatoes and 1/2 can onions. Spoon potato mixture into a mounded ring around top outer edge of casserole. Bake uncovered at 350 for 25 minutes. Top potatoes with remaining onions and cheese, and bake 5 minutes longer. Serves 6.

Mrs. Harry (Romona) Schwartz

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Casserole: Hearty Casserole

1 lb. ground beef

1/2 c. chopped onion

1 c. fresh or canned mushrooms

1 pkg. brown gravy mix

3/4 c. water

1 tsp. salt

1/2 tsp. pepper

1/2 c. sour cream

1 T. catsup

2 c. prepared mashed potatoes

Brown the beef, onion and sliced mushrooms. Drain off the fat and add gravy mix, water, salt and pepper. Simmer for 4 to 5 minutes. Remove from the stove and add the castup and sour cream. Place in a 1 1/2-quart casserole. Top with potatoes. If using fresh mushrooms, heat and saute them first in a skillet, remove and put aside until the ground beef and onion are browned. Bake for 45 minutes at 350. Makes 4 to 5 servings.

Mrs. Dale (Maxiene) Lantz

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987