On Fri, 15 Mar 2013 19:29:43 -0400, jmcquown >
wrote:

>On 3/15/2013 7:15 PM, sf wrote:
>> On Fri, 15 Mar 2013 18:50:15 -0400, jmcquown >
>> wrote:
>>
>>> I do love flipping through these old cookbooks from the 'Recipes on
>>> Parade' series, circa the 1960's. In the recent chili thread there was
>>> discussion of chili-mac and beefaroni-type dishes. I chuckled when I
>>> read the ingredients in this. (Recipe courtesy of Mrs. June Stoddard,
>>> Erie Army Depot, Port Clinton, Ohio. Hoo-yeah, you just know this is a
>>> Midwest USA thing!)
>>>
>>> Beef and Noodle Casserole
>>
>> That turned my stomach just to read the ingredients. It wasn't a
>> midwest thing where I lived and I left Michigan in 1965.
>>
>Of course I mentioned the midwest because it does seem to be casserole
>(hot dish) country. I can't say I ever ate a lot of casseroles even
>though Mom was from Ohio.
>
>Jill
Not all casseroles are noodle or rice based. Think of casserole as
the container the food is baked in and you'll see what I mean. No one
has a problem with putting an assortment of ingredients into a slow
cooker and eating the result, how is a casserole any different? Not
everything is tuna casserole.
Janet US