Arrival of fall marks casserole weather

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

Autumn is here! The days are getting shorter and darkness comes earlier.

Some of the trees are turning colors already. I love the brilliant colors. I can only hope that our winter will be like the one we had last year. I’ve been sitting outdoors a lot as I know we will be cooped up when winter comes.

I’ve put some casserole recipes in this week for you to try. You can put them together before you go to work or the night before. When you get home you can pop them in your oven, then make a veggie and salad for an easy meal. You’ll have more time to spend with your family.

You can make casseroles out of your leftovers of meat, veggies, and cream soups. I just made a casserole out of elbow macaroni, chicken, sweet frozen peas, cream of chicken soup, and chicken gravy. It was very good.

I tend to use macaroni, kluski noodles, or spaghetti instead of regular noodles, which get too soft for me, especially when reheated or cooked too long. I always use kluski noodles in my soups because they hold up longer. Homemade noodles are the best and these kluski noodles taste so much like homemade!

I’ll also be putting some soup recipes in upcoming columns, as there’s nothing better than hot soup during cold months. Until next time, enjoy these recipes.

Easy Casserole

• 3 lbs. hamburger

• 9 slices bacon

• 3 onions

• 3 cups potatoes

• 3 cups celery

• 3 cups carrots

• 3 cans peas

• 2 cans cream of mushroom soup

• 3 cups spaghetti

• 1 quart tomato juice

• 1 lb. cheese

Brown hamburger and onion in pan. Pour into roaster and add cooked carrots, celery, potatoes, peas, and spaghetti. Pour mushroom soup over top. Fry bacon and lay over top. Pour tomato juice over this (may be mixed). Add cheese over top. Bake 1 1/2 hours in 350 degree oven.

6 Layer Dinner

• 2 cups sliced raw potatoes

• 2 cups sliced raw carrots

• 1/2 cup sliced onions

• 1 cup chopped celery

• 2 cups raw hamburger

• 2 tsp. salt

• 1/4 tsp. pepper

• 1 can tomato soup

Place in buttered casserole dish in order given. Bake one hour at 350 to 375 degrees.

Corned Beef Hot Dish

Cook 3 cups macaroni. Mix in 1 can corned beef, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1/4 lb. of diced cheese, and 1/4 cup chopped onions. Mix together and bake on 350 degrees until done.

Chicken and Rice Hot Dish

Preheat oven 350 degrees. Butter a 9×13-inch baking dish. Sprinkle 1 1/2 cups minute rice on bottom of baking dish. Mix together 1 can each cream of chicken soup and cream of celery soup, 1 cup milk. Pour mixture over rice. Lay pieces of washed chicken over soup mixture. Sprinkle with onion and soup mix. Seal with foil. Bake two hours.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at

Penny’s Pantry Penny Case’s Pantry Penny Case