"Jo Wolf" > wrote in message
...
The old One Cup Casserole lends itself to either Golden Mushroom Soup or
Cream of Mushroom Soup. That was a church supper/ potluck favorite many
moons ago...... I used to alternate the soups....... talkin' the 1960s
here.... when it was mandatory to use canned soups in casseroles unless
you were a big name Chef. It's probably been 30+ years since I made
this, and will be another 30+ before I make it again. But in the day, I
probably made this at least bi-monthly for Some gathering.

One Cup Casserole

1 C chopped onion
1 C chopped celery
1 C chopped green or red bell pepper
1 stick butter or margarine (!!!!!! eek!!!!!!)
1 can Le Seuer peas, drained
1 can, undiluted, concentrated Cream of Mushroom soup or concentrated
Goldden Mushroom soup
1 C crushed Ritz crackers or Pepperidge Farm stuffing mix

Saute fresh vegetables in melted butter in skillet, pour into casserole.
Stir in all but crisp topping. Scatter topping over ingredients. Bake
at 350°F for 1 hour. (Or do it the quicker and easier way and heat
all to near boiling in skillet, pour into serving dish and top with
crisp stuff.)

Am I missing something? I was expecting some sort of meat and starch in
this casserole. Like a pound of ground beef and some raw rice.
Janet B

Jo Wolf
Martinez, Georgia