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

2 lb. ground beef
1-1/2 large onions, finely cut
2 cloves garlic, minced
2 tsp. salt
1/4 tsp. pepper
2 6-oz. cans tomato paste
1 7-oz. can barbeque sauce
1 No. 2 can tomatoes
3 sm. cans mushrooms, sliced
1 sm. can ripe olives, sliced
2 c. noodles, cooked
1/2 c. Parmesan or yellow cheese
1 c. Chinese noodles (opt)
Potato chips, crushed (opt)

Combine beef, onions, garlic, salt & pepper; brown lightly. Add tomato
paste, barbecue sauce and tomatoes; simmer 20 minutes. Add mushrooms
and olives to beef mixture. Place alternate layers of noodles and beef
mixture in a greased casserole. Top with cheese and noodles or chips.
Bake at 375F 20-25 minutes. Yield: 10 servings
**********
First of all, I've never seen a 7 oz. can of "barbecue" sauce. Must be
for some might small ribs. LOL

I certainly know what Parmesan cheese is but I don't know what "yellow"
cheese she'd like us to use if we don't have any.

Apparently in this dish anything goes. I'm guessing "Chinese noodles"
means those crispy things LaChoy sells in a can, aka "chow mein
noodles". Feel free to use them or crushed potato chips to sprinkle on
the top. What the heck, go wild and use both. LOL

Darn, I missed my chance to make this on "potato chip/pie" day.

Jill

On 3/15/2013 6:56 PM, jay wrote:
> In article >,
> jmcquown > wrote:
>
>> I do love flipping through these old cookbooks from the 'Recipes on
>> Parade' series, circa the 1960's.
>
> We have a friend that does a lot of this kind of cooking. As much as I
> would like to hate the stuff it usually turns out darn good and there is
> never any leftover from a gathering of folks. I don't cook this way
> though. Too many cans to open. No telling what they are calling BBQ
> sauce and I've never seen any in a can that I can remember. (:
>
I haven't seen "barbecue sauce" in a can, either. 7 oz. is a mighty
small can.

Jill

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.

--
Food is an important part of a balanced diet.

On 15/03/2013 6:50 PM, 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!)
>



How old are you Jill? No need to answer. Food trends come and go and
there was a time in the 50-60's <?> when casseroles were the cooking
trend. I never cared much for them. I don't think that I have ever
cooked anything that would be called a casserole, though a lasagna is
pretty close and I have only done that a few times.

On 3/15/2013 7:21 PM, Dave Smith wrote:
> On 15/03/2013 6:50 PM, 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!)
>>
>
> How old are you Jill? No need to answer. Food trends come and go and
> there was a time in the 50-60's <?> when casseroles were the cooking
> trend. I never cared much for them. I don't think that I have ever
> cooked anything that would be called a casserole, though a lasagna is
> pretty close and I have only done that a few times.
>
I'm 52. That would have made me anywhere from zero to six when these
cookbooks were published.

Did you see the recipe I posted (from the same book) called "Four Day
Canadian Spiced Beef"? I still can't figure out why the contributor
called it "Canadian".

Jill

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

On 15/03/2013 7:28 PM, jmcquown wrote:

>>
>> How old are you Jill? No need to answer. Food trends come and go and
>> there was a time in the 50-60's <?> when casseroles were the cooking
>> trend. I never cared much for them. I don't think that I have ever
>> cooked anything that would be called a casserole, though a lasagna is
>> pretty close and I have only done that a few times.
>>
> I'm 52. That would have made me anywhere from zero to six when these
> cookbooks were published.


You didn't have to tell your age. I was just trying to point out that it
was a food fad. Maybe it will come back some time, like fondue, except
that fondue can be good.
>
> Did you see the recipe I posted (from the same book) called "Four Day
> Canadian Spiced Beef"? I still can't figure out why the contributor
> called it "Canadian".


I didn't take notes but I did see it, and I wondered what was Canadian
about it. I am still in the dark about Canadian Bacon, which I have only
seen in stores here once or twice, and it is something I am not at all
used to seeing.

On Mar 15, 6:50*pm, 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
>
> 2 lb. ground beef
> 1-1/2 large onions, finely cut
> 2 cloves garlic, minced
> 2 tsp. salt
> 1/4 tsp. pepper
> 2 6-oz. cans tomato paste
> 1 7-oz. can barbeque sauce
> 1 No. 2 can tomatoes
> 3 sm. cans mushrooms, sliced
> 1 sm. can ripe olives, sliced
> 2 c. noodles, cooked
> 1/2 c. Parmesan or yellow cheese
> 1 c. Chinese noodles (opt)
> Potato chips, crushed (opt)
>
> Combine beef, onions, garlic, salt & pepper; brown lightly. *Add tomato
> paste, barbecue sauce and tomatoes; simmer 20 minutes. *Add mushrooms
> and olives to beef mixture. *Place alternate layers of noodles and beef
> mixture in a greased casserole. *Top with cheese and noodles or chips.
> Bake at 375F 20-25 minutes. *Yield: 10 servings
> **********
> First of all, I've never seen a 7 oz. can of "barbecue" sauce. *Must be
> for some might small ribs. LOL
>
> I certainly know what Parmesan cheese is but I don't know what "yellow"
> cheese she'd like us to use if we don't have any.
>
> Apparently in this dish anything goes. *I'm guessing "Chinese noodles"
> means those crispy things LaChoy sells in a can, aka "chow mein
> noodles". *Feel free to use them or crushed potato chips to sprinkle on
> the top. *What the heck, go wild and use both. LOL
>
> Darn, I missed my chance to make this on "potato chip/pie" day.
>
> Jill

Looks like a beef stretcher for a potlock. Just one more variation on
a beef and starch theme.

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

> Of course I mentioned the midwest because it does seem to be casserole
> (hot dish) country.

Can't say those things were popular where I lived. Tuna noodle
casseroles might have been popular, but I can't say I ever had one
until I was a lot older and cooked it myself. Then I found out why
mom didn't make it. Ugh. That stuff is vile!

> I can't say I ever ate a lot of casseroles even
> though Mom was from Ohio.

Me either. Mom hated that stuff. She mustered up a lamb or beef stew
on occasion, but we ate our meat roasted or broiled and sometimes
sautéed or do you call it pan frying when it's browned in a pan (no
flour or bread crumb coating) and then a gravy is made with the fond?

--
Food is an important part of a balanced diet.

On Mar 15, 7:21*pm, Dave Smith > wrote:
> On 15/03/2013 6:50 PM, 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!)
>
> How old are you Jill? No need to answer. Food trends come and go and
> there was a time in the 50-60's <?> when casseroles were the cooking
> trend. I never cared much for them. *I don't think that I have ever
> cooked anything that would be called a casserole, though a lasagna is
> pretty close *and I have only done that a few times.

My mom has a cookbook that's mostly casseroles plus a chapter on
breads. It was part of a series that included meats, vegetables,
salads and appetizers, foreign foods, quick and easy dishes, and
desserts. The desserts edition has gotten the most wear. They were
published in the early 1960s. There's no pictures. It's just
recipes. Some are very good. Some are not. Here's one such recipe.

Chalupas
1 lb. ground beef
2 tablespoons chil powder
1 small onion, chopped
1 lb. American cheese, grated
1 large can evaporated milk
1 can tomato soup
salt to taste
1 dozen tortillas

Brown beef, chili powder, and onion. Set aside. Combine remaining
ingredients except tortillas. Heat to melt the cheese. Cut tortillas
into strips. Arrange alternating layers of tortillas, meat mixture,
and cheese mixture. Bake at 300° for 40 minutes.

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
>
> 2 lb. ground beef
> 1-1/2 large onions, finely cut
> 2 cloves garlic, minced
> 2 tsp. salt
> 1/4 tsp. pepper
> 2 6-oz. cans tomato paste
> 1 7-oz. can barbeque sauce
> 1 No. 2 can tomatoes
> 3 sm. cans mushrooms, sliced
> 1 sm. can ripe olives, sliced
> 2 c. noodles, cooked
> 1/2 c. Parmesan or yellow cheese
> 1 c. Chinese noodles (opt)
> Potato chips, crushed (opt)
>
> Combine beef, onions, garlic, salt & pepper; brown lightly. Add tomato
> paste, barbecue sauce and tomatoes; simmer 20 minutes. Add mushrooms
> and olives to beef mixture. Place alternate layers of noodles and beef
> mixture in a greased casserole. Top with cheese and noodles or chips.
> Bake at 375F 20-25 minutes. Yield: 10 servings
> **********
> First of all, I've never seen a 7 oz. can of "barbecue" sauce. Must be
> for some might small ribs. LOL
>
> I certainly know what Parmesan cheese is but I don't know what "yellow"
> cheese she'd like us to use if we don't have any.
>
> Apparently in this dish anything goes. I'm guessing "Chinese noodles"
> means those crispy things LaChoy sells in a can, aka "chow mein
> noodles". Feel free to use them or crushed potato chips to sprinkle on
> the top. What the heck, go wild and use both. LOL
>
> Darn, I missed my chance to make this on "potato chip/pie" day.
>
> Jill

No, it doesn't appeal to me. That being said, it is fun to read
such things.

--
Jean B.
PRACTICING LUDDITE

On Mar 15, 6:11*pm, jmcquown > wrote:
> On 3/15/2013 6:56 PM, jay wrote:> In article >,
> > * jmcquown > wrote:
>
> >> I do love flipping through these old cookbooks from the 'Recipes on
> >> Parade' series, circa the 1960's.
>
> > We have a friend that does a lot of this kind of cooking. *As much as I
> > would like to hate the stuff it usually turns out darn good and there is
> > never any leftover from a gathering of folks. *I don't cook this way
> > though. Too many cans to open. No telling what they are calling BBQ
> > sauce and I've never seen any in a can that I can remember. (:
>
> I haven't seen "barbecue sauce" in a can, either. *7 oz. is a mighty
> small can.
>
> Jill

Maybe there was such a thing in the 60s. I have a recipe that calls
for a 7oz. Bottle of 7-Up....haven't seen one of those for a few
decades, either. ;-)

N.

On Mar 15, 6:29*pm, 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

Hot dish is mostly a Minnesota term, as far as I can tell. Here in
Iowa, we have casseroles, but not real often any more. The 60s were
the peak for "one dish meals," or casseroles, because of the huge
influx of mothers joining the workforce and the need to fix something
reasonably quick, nutritious and filling for the family's dinner. At
least, that is what I recall. I was a newly-married working woman in
1962.

N.

On Mar 15, 6:47*pm, Dave Smith > wrote:
> On 15/03/2013 7:28 PM, jmcquown wrote:
>
>
>
> >> How old are you Jill? No need to answer. Food trends come and go and
> >> there was a time in the 50-60's <?> when casseroles were the cooking
> >> trend. I never cared much for them. *I don't think that I have ever
> >> cooked anything that would be called a casserole, though a lasagna is
> >> pretty close *and I have only done that a few times.
>
> > I'm 52. *That would have made me anywhere from zero to six when these
> > cookbooks were published.
>
> You didn't have to tell your age. I was just trying to point out that it
> was a food fad. Maybe it will come back some time, like *fondue, except
> that fondue can be good.

Many casseroles can be very good, even nutritious. Just because they
were popular in the 60s doesn't mean they are generally bad tasting or
bad for you now.

N.

On 15/03/2013 10:49 PM, Nancy2 wrote:

> Maybe there was such a thing in the 60s. I have a recipe that calls
> for a 7oz. Bottle of 7-Up....haven't seen one of those for a few
> decades, either. ;-)
>

I remember the small bottles of coke but I don't remember any other soft
drinks in small bottles.... or cans.

On Mar 15, 7:39*pm, sf > wrote:
> On Fri, 15 Mar 2013 19:29:43 -0400, jmcquown >
> wrote:
>
> > Of course I mentioned the midwest because it does seem to be casserole
> > (hot dish) country.
>
> Can't say those things were popular where I lived. *Tuna noodle
> casseroles might have been popular, but I can't say I ever had one
> until I was a lot older and cooked it myself. *Then I found out why
> mom didn't make it. *Ugh. *That stuff is vile!
>
> > I can't say I ever ate a lot of casseroles even
> > though Mom was from Ohio.
>
> Me either. *Mom hated that stuff. *She mustered up a lamb or beef stew
> on occasion, but we ate our meat roasted or broiled and sometimes
> sautéed or do you call it pan frying when it's browned in a pan (no
> flour or bread crumb coating) and then a gravy is made with the fond?
>
> --
> Food is an important part of a balanced diet.

Why is a tuna and noodle casserole vile? One of my favorite things is
a chicken and rice casserole (without canned soup) and it's really
tasty.

N.

On Fri, 15 Mar 2013 20:05:08 -0700 (PDT), Nancy2
> wrote:

> On Mar 15, 7:39*pm, sf > wrote:
> > On Fri, 15 Mar 2013 19:29:43 -0400, jmcquown >
> > wrote:
> >
> > > Of course I mentioned the midwest because it does seem to be casserole
> > > (hot dish) country.
> >
> > Can't say those things were popular where I lived. *Tuna noodle
> > casseroles might have been popular, but I can't say I ever had one
> > until I was a lot older and cooked it myself. *Then I found out why
> > mom didn't make it. *Ugh. *That stuff is vile!
> >
> > > I can't say I ever ate a lot of casseroles even
> > > though Mom was from Ohio.
> >
> > Me either. *Mom hated that stuff. *She mustered up a lamb or beef stew
> > on occasion, but we ate our meat roasted or broiled and sometimes
> > sautéed or do you call it pan frying when it's browned in a pan (no
> > flour or bread crumb coating) and then a gravy is made with the fond?
> >
> > --
> > Food is an important part of a balanced diet.
>
> Why is a tuna and noodle casserole vile? One of my favorite things is
> a chicken and rice casserole (without canned soup) and it's really
> tasty.
>
Can't tell you "why", I can only say I did the best I could at the
time and it was horrible. I like tuna in a white sauce with peas
served over toasted English muffins... but using the same basic
ingredients in a casserole with noodles made it inedible AFAIWC. I
tried to eat it, but couldn't and I'm getting an upset stomach just
thinking about it.

--
Food is an important part of a balanced diet.

On Fri, 15 Mar 2013 19:49:56 -0700 (PDT), Nancy2
> wrote:

> On Mar 15, 6:11*pm, jmcquown > wrote:
> > On 3/15/2013 6:56 PM, jay wrote:> In article >,
> > > * jmcquown > wrote:
> >
> > >> I do love flipping through these old cookbooks from the 'Recipes on
> > >> Parade' series, circa the 1960's.
> >
> > > We have a friend that does a lot of this kind of cooking. *As much as I
> > > would like to hate the stuff it usually turns out darn good and there is
> > > never any leftover from a gathering of folks. *I don't cook this way
> > > though. Too many cans to open. No telling what they are calling BBQ
> > > sauce and I've never seen any in a can that I can remember. (:
> >
> > I haven't seen "barbecue sauce" in a can, either. *7 oz. is a mighty
> > small can.
> >
> > Jill
>
> Maybe there was such a thing in the 60s. I have a recipe that calls
> for a 7oz. Bottle of 7-Up....haven't seen one of those for a few
> decades, either. ;-)
>
Gone with the 6oz or was that 8oz bottles of Coke. Mom loved those.

--
Food is an important part of a balanced diet.

"jmcquown" > wrote in message
...
>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
>
> 2 lb. ground beef
> 1-1/2 large onions, finely cut
> 2 cloves garlic, minced
> 2 tsp. salt
> 1/4 tsp. pepper
> 2 6-oz. cans tomato paste
> 1 7-oz. can barbeque sauce
> 1 No. 2 can tomatoes
> 3 sm. cans mushrooms, sliced
> 1 sm. can ripe olives, sliced
> 2 c. noodles, cooked
> 1/2 c. Parmesan or yellow cheese
> 1 c. Chinese noodles (opt)
> Potato chips, crushed (opt)
>
> Combine beef, onions, garlic, salt & pepper; brown lightly. Add tomato
> paste, barbecue sauce and tomatoes; simmer 20 minutes. Add mushrooms and
> olives to beef mixture. Place alternate layers of noodles and beef
> mixture in a greased casserole. Top with cheese and noodles or chips.
> Bake at 375F 20-25 minutes. Yield: 10 servings
> **********
> First of all, I've never seen a 7 oz. can of "barbecue" sauce. Must be
> for some might small ribs. LOL
>
> I certainly know what Parmesan cheese is but I don't know what "yellow"
> cheese she'd like us to use if we don't have any.
>
> Apparently in this dish anything goes. I'm guessing "Chinese noodles"
> means those crispy things LaChoy sells in a can, aka "chow mein noodles".
> Feel free to use them or crushed potato chips to sprinkle on the top.
> What the heck, go wild and use both. LOL
>
> Darn, I missed my chance to make this on "potato chip/pie" day.
>
> Jill

Well, I might make a beef and noodle casserole but not quite that. For sure
no BBQ sauce in it. And no olives. Probably wouldn't put the mushrooms
either. Or the cheese. And I dislike those toppings on casseroles.
Especially because if there are leftovers, the toppings get soggy! Although
I might make this with tomato sauce, I would probably be more likely to use
a beef gravy and perhaps some peas. At least it doesn't call for cream of
cack soup!

Nancy2 wrote:
> Maybe there was such a thing in the 60s. I have a recipe that calls
> for a 7oz. Bottle of 7-Up....haven't seen one of those for a few
> decades, either. ;-)
>
> N.

I have one that calls for a 29 cent bag of Doritos.

There were a lot of odd foods available in the 60's. I read somewhere that
they actually had more variety of a lot of different foods than we do now.
I don't think that holds true for things like chips or frozen foods. And
certainly not diet drinks. But I do think there were more packaged cookies
and crackers.

We never had any BBQ sauce in our house because my parents didn't like it.
I only bought some fairly recently because I could get it cheap with a
coupon. But husband and daughter don't usually like it much either. Oddly
enough, daughter likes that Llyods meat stuff and I'm pretty sure that is in
BBQ sauce. She went all wild when she saw something on TV about pulled
pork. I was like... Okay. You like it. You can have it. I just got out
of the habit of buying it because husband won't eat it.

Dave Smith wrote:
> On 15/03/2013 10:49 PM, Nancy2 wrote:
>
>> Maybe there was such a thing in the 60s. I have a recipe that calls
>> for a 7oz. Bottle of 7-Up....haven't seen one of those for a few
>> decades, either. ;-)
>>
>
> I remember the small bottles of coke but I don't remember any other
> soft drinks in small bottles.... or cans.

I have seen plenty of pictures of the small 7 Up bottles but that was
something we rarely had in the house. Mainly only when we were sick. My
dad used to work for RC, so we drank that in Wichita. Then when we moved
here, we drank Shasta. Then when they came out with Tab, I switched to
that. Those bottles were very tall.

Dave Smith wrote:
> On 15/03/2013 10:49 PM, Nancy2 wrote:
>
>> Maybe there was such a thing in the 60s. I have a recipe that calls
>> for a 7oz. Bottle of 7-Up....haven't seen one of those for a few
>> decades, either. ;-)
>>
>
> I remember the small bottles of coke but I don't remember any other
> soft drinks in small bottles.... or cans.

You can get the little skinny cans now. I had quite a lot of those because
some store was giving them out for free when you bought so many of some
other Coke product. I find them to be kind of annoying. Just not quite
enough in there for me.

jmcquown wrote:
> On 3/15/2013 7:15 PM, sf wrote:

> 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.

We ate them a lot and I still make them a lot. Angela loves pretty much
anything with the name casserole to it. I like them because I can assemble
the day before and they are ready to heat through. Although these days I am
likely to nuke them unless they have some sort of uncooked ingredient that
would be better when baked or if they are overly wet because the oven will
dry them out some.

I'm going to make tamale casserole tomorrow. I do that one in the oven. I
think I will bake it tomorrow night so we can eat it on Sun. and Mon. I am
only making it because I found a couple of somewhat old cans of tamales in
the cupboard. I put those in the casserole along with some chopped
tomatoes or salsa, and plenty of onions and peppers. Sometimes I also put
some kind of beans. Bake until the veggies are soft then toss on a bunch of
black olives. So sloppy but so good! I don't make this often though
because it's a PITA to take all the papers off of the tamales. And I prefer
real tamales to these but it makes for a cheap meal.

Nancy2 wrote:
> Why is a tuna and noodle casserole vile? One of my favorite things is
> a chicken and rice casserole (without canned soup) and it's really
> tasty.

That was a favorite food in our house and it is one of Angela's favorites.
My husband doesn't like it so much though.

sf wrote:
> Can't tell you "why", I can only say I did the best I could at the
> time and it was horrible. I like tuna in a white sauce with peas
> served over toasted English muffins... but using the same basic
> ingredients in a casserole with noodles made it inedible AFAIWC. I
> tried to eat it, but couldn't and I'm getting an upset stomach just
> thinking about it.

The only problem I sometimes have with noodle casseroles is when the cook
overcooks the noodles. Since you're baking the thing, you need to get them
just short of al dente. Otherwise you have mush. Good tasting mush but
still mush. And often that's how ours was when I was a kid.

Nancy2 wrote:
=> Hot dish is mostly a Minnesota term, as far as I can tell. Here in
> Iowa, we have casseroles, but not real often any more. The 60s were
> the peak for "one dish meals," or casseroles, because of the huge
> influx of mothers joining the workforce and the need to fix something
> reasonably quick, nutritious and filling for the family's dinner. At
> least, that is what I recall. I was a newly-married working woman in
> 1962.

Yes. I think that's how they came about. I only ever saw the term "hot
dish" fairly recently. Was not something we used in KS.

Dave Smith wrote:
> How old are you Jill? No need to answer. Food trends come and go and
> there was a time in the 50-60's <?> when casseroles were the cooking
> trend. I never cared much for them. I don't think that I have ever
> cooked anything that would be called a casserole, though a lasagna is
> pretty close and I have only done that a few times.

I would consider lasagna to be a casserole as would a Shepard's or cottage
pie. For that matter so would scalloped potatoes or potatoes au gratin.

We had tuna casserole a lot as well as spaghetti red. Then my mom got a
recipe for chicken amandine. We had that a lot. Later, after I moved out,
she started doing something similar with brown rice and pork chops on top.
Really bland stuff. No seasonings to it. Then in the 70's we had the Tater
Tot casserole. I'm a lot more adventurous. I make all sorts of casseroles.

"Nancy2" > wrote in message
...
On Mar 15, 6:47 pm, Dave Smith > wrote:
> On 15/03/2013 7:28 PM, jmcquown wrote:
>
>
>
> >> How old are you Jill? No need to answer. Food trends come and go and
> >> there was a time in the 50-60's <?> when casseroles were the cooking
> >> trend. I never cared much for them. I don't think that I have ever
> >> cooked anything that would be called a casserole, though a lasagna is
> >> pretty close and I have only done that a few times.
>
> > I'm 52. That would have made me anywhere from zero to six when these
> > cookbooks were published.
>
> You didn't have to tell your age. I was just trying to point out that it
> was a food fad. Maybe it will come back some time, like fondue, except
> that fondue can be good.

Many casseroles can be very good, even nutritious. Just because they
were popular in the 60s doesn't mean they are generally bad tasting or
bad for you now.

N.

Nancy2 wrote:


> Many casseroles can be very good, even nutritious. Just because they
> were popular in the 60s doesn't mean they are generally bad tasting or
> bad for you now.
>
> N.

We love casseroles! Although I am not so fond of the ones with the cream
soup but I do make them sometimes for my daughter because she loves them.

I used to do a lot of them with sliced potatoes, ground beef and whatever
veggies I had around. Almost always had celery and onions in there. Maybe
a little gravy if I had it, otherwise moistend with a little broth.

I love all kinds of Mexican type casseroles. My mom made the Dortio one. I
can't remember what all was in it. I have recently seen some for Doritos
but they're not the same. I know that hers had ground beef. Perhaps
tomatoes and cheese. It was very good! I've made them with tortillas. I
like the kind with the cornbread top.

I've done all sorts of Italian ones. Eggplant Rollatine, baked polenta with
red sauce.

Many, many different things. Heck, even some pot pies would be considered
casseroles!

wrote:
> On Mar 15, 7:21 pm, Dave Smith > wrote:
>> On 15/03/2013 6:50 PM, 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!)
>>
>> How old are you Jill? No need to answer. Food trends come and go and
>> there was a time in the 50-60's <?> when casseroles were the cooking
>> trend. I never cared much for them. I don't think that I have ever
>> cooked anything that would be called a casserole, though a lasagna is
>> pretty close and I have only done that a few times.
>
> My mom has a cookbook that's mostly casseroles plus a chapter on
> breads. It was part of a series that included meats, vegetables,
> salads and appetizers, foreign foods, quick and easy dishes, and
> desserts. The desserts edition has gotten the most wear. They were
> published in the early 1960s. There's no pictures. It's just
> recipes. Some are very good. Some are not. Here's one such recipe.
>
> Chalupas
> 1 lb. ground beef
> 2 tablespoons chil powder
> 1 small onion, chopped
> 1 lb. American cheese, grated
> 1 large can evaporated milk
> 1 can tomato soup
> salt to taste
> 1 dozen tortillas
>
> Brown beef, chili powder, and onion. Set aside. Combine remaining
> ingredients except tortillas. Heat to melt the cheese. Cut tortillas
> into strips. Arrange alternating layers of tortillas, meat mixture,
> and cheese mixture. Bake at 300° for 40 minutes.

How very odd that they'd call that Chalupas. Since Chalupas are totally
different.

My tortilla casserole has corn tortillas in it. They are layerd with salsa
or some kind of tomato product. Whatever I have in the house. Chopped
tomatoes, tomato sauce, Rotel... If I am using a bland tomato product, I
might add chiles or chili powder. I also use layers of onions and bell
peppers. Used to use cheese but now I might use creamed corn instead. If I
have it. It's not something I buy all the time. Also layers of cooked
ground beef or chicken and sometimes even some beans. Easy, filling and
quick to make.

sf wrote:
>
> Can't tell you "why", I can only say I did the best I could at the
> time and it was horrible. I like tuna in a white sauce with peas
> served over toasted English muffins... but using the same basic
> ingredients in a casserole with noodles made it inedible AFAIWC. I
> tried to eat it, but couldn't and I'm getting an upset stomach just
> thinking about it.

I only try a tuna casserole maybe once every 10 years. Interestingly, I
enjoy the taste with the original meal but leftovers are not good at all.

Here's a "gasp" for you. I have about 10 cans of tuna here, mostly from my
daughter. Well, I love tuna sandwiches but you can only eat so much. So
this morning, I bought a box of Tuna Helper. heheh It's "Creamy Broccoli"
flavor and I plan to add some more fresh broccoli to it when I make it. It
will probably be the same deal....like it the first plate but leftovers
won't be worth saving.

I only bought this because with coupon, it only cost me 50 cents. I'm also
fairly easy to please food wise.

G.

sf wrote:
>
> Gone with the 6oz or was that 8oz bottles of Coke. Mom loved those.

In my closet, I have 3 OLD bottles of Coke never opened. Two of them are
dated 1976. That was their 75th anniversary edition. The other one is older
but no date anywhere on the bottle. Compared to the other two, I'd guess
it's an 8oz bottle.

I don't think these old bottles have any "antique/collector" value, or very
little. Someday, I'll open one up and see if the flavor and fizz held up
over the years. Or maybe I'll drink a bottle and feel the need to call 911
after 15 minutes.

G.

Julie Bove wrote:
>
> I would consider lasagna to be a casserole as would a Shepard's or cottage
> pie.

I respectfully have to disagree with you there, Julie. I see what you are
saying....all cooked in a deep dish but I would never consider lasagna to be
a casserole. Not even cottage pie.

G.

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

On Fri, 15 Mar 2013 22:54:25 -0700, "Julie Bove"
> wrote:

> sf wrote:
> > Can't tell you "why", I can only say I did the best I could at the
> > time and it was horrible. I like tuna in a white sauce with peas
> > served over toasted English muffins... but using the same basic
> > ingredients in a casserole with noodles made it inedible AFAIWC. I
> > tried to eat it, but couldn't and I'm getting an upset stomach just
> > thinking about it.
>
> The only problem I sometimes have with noodle casseroles is when the cook
> overcooks the noodles. Since you're baking the thing, you need to get them
> just short of al dente. Otherwise you have mush. Good tasting mush but
> still mush. And often that's how ours was when I was a kid.
>
I was an experienced enough cook at the time to take that into
consideration and it wasn't the noodles fault.

--
Food is an important part of a balanced diet.

On Sat, 16 Mar 2013 06:22:51 -0500, Gary > wrote:

> Here's a "gasp" for you. I have about 10 cans of tuna here, mostly from my
> daughter. Well, I love tuna sandwiches but you can only eat so much. So
> this morning, I bought a box of Tuna Helper. heheh It's "Creamy Broccoli"
> flavor and I plan to add some more fresh broccoli to it when I make it. It
> will probably be the same deal....like it the first plate but leftovers
> won't be worth saving.
>
> I only bought this because with coupon, it only cost me 50 cents. I'm also
> fairly easy to please food wise.

Don't overdo the tuna if you're inclined toward gout. I had several
cans of tuna in the cupboard a few years ago and hubby ate through
them in one week making tuna sandwiches every day for his lunch -
which resulted in a major gout attack for him. So be careful.

--
Food is an important part of a balanced diet.

Gary wrote:
> Julie Bove wrote:
>>
>> I would consider lasagna to be a casserole as would a Shepard's or
>> cottage pie.
>
> I respectfully have to disagree with you there, Julie. I see what
> you are saying....all cooked in a deep dish but I would never
> consider lasagna to be a casserole. Not even cottage pie.
>
> G.

I looked up the definition of a casserole awhile back. It said that it
generally contains a starch, a protein and a sauce. So those fit that
definition.

"Gary" > wrote in message ...
> sf wrote:
>>
>> Can't tell you "why", I can only say I did the best I could at the
>> time and it was horrible. I like tuna in a white sauce with peas
>> served over toasted English muffins... but using the same basic
>> ingredients in a casserole with noodles made it inedible AFAIWC. I
>> tried to eat it, but couldn't and I'm getting an upset stomach just
>> thinking about it.
>
> I only try a tuna casserole maybe once every 10 years. Interestingly, I
> enjoy the taste with the original meal but leftovers are not good at all.

Agree with you on that one. The top can get crispy once it sits in the
fridge. And if you top it with chips or crackers, they go soggy. Got to
where when I did make it, I didn't top it and I put the chips on the side
for those who wanted some on theirs. Daughter doesn't mind the leftovers
though.
>
> Here's a "gasp" for you. I have about 10 cans of tuna here, mostly from
> my
> daughter. Well, I love tuna sandwiches but you can only eat so much. So
> this morning, I bought a box of Tuna Helper. heheh It's "Creamy Broccoli"
> flavor and I plan to add some more fresh broccoli to it when I make it.
> It
> will probably be the same deal....like it the first plate but leftovers
> won't be worth saving.
>
> I only bought this because with coupon, it only cost me 50 cents. I'm also
> fairly easy to please food wise.
>
> G.

I discovered that I too have about that many cans. I kept finding good
sales and of course it was Bumble Bee which was recalled. But mine was
fine. I should give a few more to the food bank. Daughter was loving tuna
salad for a while but hasn't asked for any in a while. Or maybe I'll just
get some celery and make a big dish of it. She just might eat it.

I will buy some stuff when it is cheap with a coupon. But I draw the line
when it comes to stuff like that. I do know some people who will get that
stuff when cheap and just use the pasta out of it for something else. But I
can't bring myself to eat the stuff much less donate it to the food bank. I
had to eat far too much of it as a child.

"sf" > wrote in message
...
> On Sat, 16 Mar 2013 06:22:51 -0500, Gary > wrote:
>
>> Here's a "gasp" for you. I have about 10 cans of tuna here, mostly from
>> my
>> daughter. Well, I love tuna sandwiches but you can only eat so much. So
>> this morning, I bought a box of Tuna Helper. heheh It's "Creamy
>> Broccoli"
>> flavor and I plan to add some more fresh broccoli to it when I make it.
>> It
>> will probably be the same deal....like it the first plate but leftovers
>> won't be worth saving.
>>
>> I only bought this because with coupon, it only cost me 50 cents. I'm
>> also
>> fairly easy to please food wise.
>
> Don't overdo the tuna if you're inclined toward gout. I had several
> cans of tuna in the cupboard a few years ago and hubby ate through
> them in one week making tuna sandwiches every day for his lunch -
> which resulted in a major gout attack for him. So be careful.

Yes! Somebody here told me that fish is especially bad. This last time my
husband was home, I tried to serve him mainly eggs and dairy. Didn't go
over so well because he is a huge meat eater. He does love pizza but
someone here told me that tomatoes can be bad as well. I did make 2 pizzas
while he was here. One frozen and one of my own, easy on the sauce. He
would happily eat pizza ever day no matter what the toppings are. But he
still wants meat. He hated the strata that I made and he only finished one
of the quiches. Can't remember which one. I made broccoli and spinach.

On 3/16/2013 11:12 AM, Janet Bostwick wrote:
> 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

I agree not every casserole contains noodles. Someone mentioned au
gratin potatoes and scalloped potatoes. I consider those to be casseroles.

Jill