Vegetable Casserole

Louise Suggs

Newport Smoky Mountain Farmers Co-op ___________________________

• 2 (14.5-oz.) cans mixed vegetables, drained • 2 (8-oz.) cans water chestnuts, drained • 1 medium onion, diced • 1 (10.5-oz.) can cream of chicken soup • 1 cup mayonnaise • 1 (8.5-oz.) can peas, drained • 1 (8.75-oz.) can whole kernel corn, drained • 2 sleeves Ritz crackers, crushed • 1 stick butter, melted Stir together first 7 ingredients, place in a 9x13 greased baking dish. Mix the crackers and melted butter and sprinkle on top. Bake at 350° for 40-45 minutes.

Pizza Casserole

Debra Shelton Eagleville Rutherford Farmers Co-op ___________________________

• 1 (4-oz.) package pepperoni • 1 (6-oz.) package spaghetti • ½ stick butter • Parmesan cheese • 1 medium onion • 1 lb. ground beef • 2 (8-oz.) cans tomato sauce • ½ tsp. basil • ½ tsp. oregano • 1 (4-oz.) can mushrooms, drained • 2 cups grated mozzarella cheese • 1 pkg. sliced mozzarella cheese Boil pepperoni for 5 minutes, drain on paper towel. Cook and drain spaghetti, then add butter and a generous amount of Parmesan cheese to spaghetti, stir to mix. Cook onion and ground beef until beef is browned, drain off grease. Add tomato sauce and seasonings to meat, cover, and simmer for 20 minutes. Add mushrooms to meat sauce after the 20 minutes of simmering. Layer in a 9x13 baking dish in this order: spaghetti, grated mozzarella, pepperoni, meat sauce, and sliced mozzarella. Bake, uncovered, at 350° for 20 minutes.

Mexican Noodle Casserole

Jean Lewis Oneida Scott Morgan Farmers Co-op ___________________________

• 1 (8-oz.) pkg. egg noodles • 1 cup sour cream • 1 (3-oz.) pkg. cream cheese, softened • ¾ cup shredded cheddar cheese • ¼ cup scallions, sliced • 1 egg, beaten • 1 tsp. Worcestershire sauce Filling ingredients • 1½ lbs. ground beef • 1 can corn, drained • 1 medium onion, chopped • 1 tsp. garlic powder • 1 pkg. taco seasoning • 1 (8-oz.) can tomato sauce • 1 small can Ro-Tel, drained • 1½ cups shredded cheddar cheese Cook noodles as directed. Drain and put aside in bowl. Combine all 6 remaining CRUST ingredients and fold into cooked noodles. Mix well and spoon into 11x7 casserole dish. Using the back of a large spoon, press the noodle mixture into the bottom and sides of the casserole to form a “crust.” Cook beef until brown and add corn and onion. Cook until onion is tender. Drain off excess fat. Mix in garlic, taco seasoning, tomato sauce, and Ro-Tel. Heat to simmer, and spoon into noodle “crust.” Top with cheddar cheese and bake at 350° for 30 minutes. Can be prepared ahead and frozen if you wish, just reheat and serve. Serves approximately 6.

Farmer’s Casserole

Wanda Spivey Orlinda Robertson Cheatham Farmers Co-op ___________________________

• 3 cups frozen, shredded hashbrowns • 1 cup shredded cheddar cheese • 1 cup shredded Monterey Jack cheese • 1 cup ham, fully cooked, diced (deli meat is fine) • ¼ cup onion, chopped • 4 eggs • 1 (12-oz.) can evaporated milk • ¼ tsp. black pepper • ⅛ tsp. salt Place hashbrowns in greased, 8x8 dish. Sprinkle with cheese, ham, and onions. Beat together eggs, milk, pepper, and salt, pour over all. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake uncovered at 350° for 55 minutes.

Fresh Vegetable Casserole with Shrimp

Mary Elizabeth Bell Martin Weakley Farmers Co-op ___________________________

• 8 small new potatoes, thinly sliced • 8 baby carrots, chopped • 1 sm. head cauliflower, broken into florets • 4 stalks celery, cut into 1-inch pieces • 3 tbsps. butter • 3 tbsps. all-purpose flour • 2 cups milk • ¾ cup shredded cheddar cheese • 12 cocktail shrimp, cut in half • Salt, black pepper, and chopped parsley to taste Steam potatoes, carrots, cauliflower, and celery until crisp-tender. Arrange vegetables in greased, 2-quart casserole dish (8x8 or 9x9). Melt butter in medium saucepan and stir in flour until smooth. Gradually stir in milk and bring to a boil. Cook, stirring, 2 minutes or until bubbly and thick. Season with salt and pepper and add cheese, stirring until cheese is melted. Pour sauce over vegetables and sprinkle with parsley. Bake at 350° for 15 minutes until heated through. Garnish with shrimp. Serves 6-8.

Summer Squash Casserole

Dorothy Hawk Blountville Washington Farmers Co-op ___________________________

• 1½ lb. yellow squash • 2 large carrots, grated • 1 small onion, grated • 1 tsp. salt • 1 cup sour cream or plain yogurt • 1 can cream of chicken soup • 1 stick butter • ½ small pkg. Pepperidge Farm stuffing Slice squash and cook with carrots, onion, and salt until tender. Watch to check that it still keeps its shape but not mushy. Add sour cream and chicken soup. Mix well. Put in an 8x8 pan or glass dish. Mix butter and stuffing and put on top of mixture. Bake at 350° for 30 minutes or until brown. This freezes well and is good thawed and microwaved.