12 red or new potatoes
3 c. grated sharp Cheddar cheese
8 strips cooked bacon, crumbled
1/2 c. butter, melted
1/2 c. chopped onion
Boil potatoes with skins on until done; drain and cool. Slice unpeeled potatoes, then butter bottom of 9×12-inch baking dish. Layer 1/2 of potatoes, salt and pepper, onion, 1/2 of cheese and 1/2 of bacon in casserole. Dribble 1/2 of butter over the layer. Repeat layer. Bake, uncovered, at 350° until bubbling hot, about 15 minutes. Yields about 8 servings.
Jane Shephard
1 1/2 lb. ground beef
1 (10 oz.) pkg. frozen vegetables
1 (12 oz.) can cream of mushroom soup
1 (12 oz.) can Cheddar cheese soup
1 c. milk
1 (16 to 20 oz.) pkg. tater tots
1/4 c. diced onion
Salt & pepper, to taste
Brown ground beef and onion. In Dutch oven, layer ground beef, frozen vegetables and tater tots. Mix soup and milk together; add salt and pepper to taste, and pour over layers. Bake at 350° for 1 1/2 hours.
Michelle Tibert
1 (2 lb.) pkg. frozen hash browns, thawed
1/2 c. chopped onion
1 can cream of mushroom soup
1 (10 oz.) pkg. grated cheese
1/2 c. melted margarine or butter
1/4 tsp. pepper
1 (12 oz.) ctn. sour cream
Mix all together in a large bowl. Place in 9×13-inch pan. Bake, uncovered, 40 to 45 minutes at 350°.
Mrs. Hiladore Osowski
6 boneless pork chops
Vegetable oil
Seasoned salt
1 (10 3/4 oz.) can cream of celery salt
1/2 c. milk
1/2 c. sour cream
1/4 tsp. pepper
1 (24 oz.) pkg. hash brown potatoes, thawed
1 c. Cheddar cheese
1 (2.8 oz.) can Durkee French-fried onions
Brown pork chops in lightly-greased skillet. Sprinkle with seasoned salt; set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1 /2 cup cheese and 1/2 can French-fried onions. Spoon mixture into 9×13-inch baking dish. Arrange pork chops over potatoes. Bake, covered, at 350° for 45 minutes. Top with remaining cheese and onions. Bake, uncovered, for 10 minutes longer. Makes 6 servings.
Deb Solem
1/2 c. margarine
1/4 c. chopped onion
1 c. milk
6 lg. potatoes, pared & sliced
Salt & pepper, to taste
3 to 4 slices Velveeta cheese
Melt margarine in skillet; add onions and brown. Add potatoes, salt, pepper and milk. Cook, covered, until potatoes are tender, stirring occasionally, about 20 minutes. Place cheese slices on top, cover and cook until it melts. Stir gently; serve. Makes 6 to 8 servings.
Marlys Dotzenrod
3/4 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
4 c. peeled, sliced potatoes
1 c. shredded Cheddar cheese
1/4 c. chopped onion
Salt & pepper, to taste
Gradually stir milk into soup in greased 2-quart casserole. Stir is potatoes, cheese, onion, salt and pepper. Cover, and cook on HIGH for 10 minutes; stir. Cover, and cook until potatoes are tender, 10 to 15 minutes longer; stir.
Variation: Can sprinkle with Parmesan cheese, before serving.
Marlys Dotzenrod
8 potatoes, sliced
1 c. sour cream
1 c. mushroom soup
1 c. Cheddar cheese, shredded
1 c. chopped onions
6 slices ham, cut in pieces
Mix sour cream and soup together. Slice potatoes in casserole; add onions, ham and cheese. Mix well. Bake for 2 hours at 325°.
Fern Bunde
4 to 5 raw potatoes, sliced
2 lb. hamburger
Lawry’s seasoned salt & pepper
1 can vegetable beef soup
1 can cream of mushroom salt
Place potatoes on bottom of greased 2-quart casserole, add seasoned salt and pepper. Break up hamburger on top of potatoes; add soups. Cover, and bake at 325° for 2 hours, or until potatoes are done.
Ruth Kasowski
1 lb. hamburger
5 lg. potatoes (5 c. sliced)
1 can cream of chicken, mushroom, or celery soup
Milk
1 chopped onion
Brown hamburger, onion, salt and pepper, to taste. Pour soup over hamburger and mix. Place a layer of sliced raw potatoes in greased casserole. Add a layer of hamburger. Add another layer of potatoes and hamburger. Pour milk over the whole thing until you can see it at the sides of the casserole. Bake at 350° for about 1 hour. Serves 4 to 6.
Jean Hapka
3 eggs
1 tsp. baking soda
1 1/4 tsp. salt
1 T. sugar
1 1/2 c. flour
1 1/2 c. beer
1 tsp. baking powder
1 c. instant potato flakes
Combine all ingredients. Dip fish in batter and deep-fry. Variation: May add 1 envelope onion soup mix for a different flavor.
Robyn Carlson