Enjoy some old-fashion vegetable casseroles on your dinner table. They are also perfect for pitch-in meals, potlucks, reunions, picnics, etc. For your next occasion choose from Cabbage Casserole, Okra Casserole, or My Favorite Broccoli Casserole. These recipes are from my early years in Southern Indiana. The Broccoli Rice Casserole is especially good; it will always get good comments when shared with others at any occasion.
This recipe is from an old rural newsletter.
1 med head cabbage
1/2 lb bulk pork sausage
1 tbsp onion flakes
1 cup dry bread crumbs
1/4 cup milk
Salt to taste
Pepper to taste
Chop and cook cabbage until tender. Drain. Meanwhile, crumble and fry sausage until browned Drain fat off the sausage. Beat eggs and add milk. Mix onion flakes and bread crumbsinto the egg mixture. Add salt and pepper to suit your taste. Pour into a greased baking dish or pan and bake at 350 degrees for 25 minutes.
This recipe is from a lady who lived in the small rural community where I attended school.
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup margarine
2 tbsp flour
1 tsp salt
1/2 tsp pepper
2 cup chopped tomatoes
1 1/4 cups sliced okra
4 slices American cheese
Preheat oven to 350 degrees. Grease a casserole dish. Set aside.
In a 10-inch skillet, melt the margarine; saute onion and bell pepper until crisp tender. Stir the flour, salt, and pepper into the skillet mixture; blend well. Add the tomatoes and okra; stir to blend well. Spoon mixture into the prepared casserole dish. Top with the cheese. Bake at 350 degrees for 20 to 25 minutes.
MY FAVORITE BROCCOLI RICE CASSEROLE
This is the broccoli casserole that has been popular in my family for many, many years.
1/2 stick oleo, use part to grease 2-qt baking dish
1 small onion, chopped
1 square box frozen chopped broccoli
1 can cream of mushroom soup
2-in square of Velveeta cheese, cubed
1 cup minute rice, cooked according to pkg directions
Bake at 375 degrees.
Melt oleo in pan, add chopped onion. Cook over low heat until onion is transparent. Add the broccoli and continue to cook just until broccoli is separated. Add soup and cheese; mix well. Add the minute rice. Mix well and pour into the prepared baking dish. Bake at 375 degrees for 20 minutes.
Note: This casserole can be made up to a day ahead, refrigerate before baking then add 5 to 10 minutes to the baking time.
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com