On Tue, 29 Dec 2009 07:44:52 -0700, "Janet Bostwick"
> wrote:

>
>"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
>
Another outhouse express user who can't quote. Pathetic.

Lou