Hamburger Hot Dish (1954)

1/2 lb. hamburger
2 C. each potatoes and carrots
1/2 C. rice, uncooked
1 1/2 C. tomatoes
1 onion
1 C. celery

Brown hamburger. Add onion, potatoes, carrots and celery which has been cut in small pieces. Add rice and tomatoes and season to taste. Bake 1 hour at 350 degrees.

Creamed Chicken with Macaroni (1940)

This recipe comes from the Culinary Arts Institute’s “250 Ways to Prepare Poultry and Game Birds”. (1940)

3 T. butter
1 T. flour
3 oz. cream cheese
1 small pimiento, chopped
1 t. salt
dash of pepper
1 C. milk
1 C. chicken broth
2 C. diced cooked chicken
1 1/2 C. cooked macaroni

Melt butter, add flour, cream cheese, pimiento and seasonings. Blend. Combine milk and chicken broth and add gradually to first mixture, stirring constantly. Heat to boiling and cook for 3 minutes. Add chicken and macaroni and pile into greased baking dish and bake in moderate oven (350 degrees) for 25-30 minutes. Serves 8.

Macaroni and Meat Casserole (1966)

1 lb. ground beef
1 small onion, chopped
1 stalk celery, chopped
1 t. salt
1 t. Worcestershire sauce
1/2 t. pepper
2 cans tomato soup
1 can tomatoes
1/2 lb. cook elbow macaroni
Sliced cheese

Fry hamburger with onions and celery. Add all other ingredients, except cheese. Put in a casserole dish. Arrange cheese slices on top and bake at 350 degrees for 20-30 minutes. 8 servings

Flossie’s Hotdish (1950’s)

This recipe is from my aunt Jinny. She first tried it at a bridal shower in the 1950’s.

1 1/2 lbs. ground beef
2 (8 oz.)cans tomato sauce
1 pkg. wide egg noodles, cooked, rinsed in cold water and drained.
Mix together:
1 C. creamed cottage cheese with chives
1 sm. pkg. Philadelphia cream cheese
3/4 C. sour cream
1/4 C. diced green pepper
1/4 C. diced onion

Brown ground beef. Season with salt and pepper and 1 clove of garlic. Add tomato sauce. Mix together cottage cheese, cream cheese, sour cream green peppers and onion. Put noodles in bottom of buttered baking dish. Pour on cheese mixture. Over cheese mixture pour on meat mixture. Bake for 1 hour at 325 degrees.

From the kitchen of Virginia Twite

Corned Beef Hotdish II (1963)

1 pkg. (7-8 oz.) elbow macaroni, cooked according to directions
1 can corned beef
1 can cream of chicken soup
1 sm. pkg. Velveeta cheese (cheese may be slivered and stirred into soup)

Mix well. Bake at 350 degrees for 30-35 minutes.

Ground Beef–Grand Style (1963)

1 1/2 lbs. ground beef
1/2 C. chopped onion
1 pkg. Philadelphia Cream Cheese
1 can cream of mushroom or cream of chicken soup
1/4 C. milk
1 t. salt
1/4 C. catsup
1/3 C. sliced stuffed olives

Brown beef and onions, drain. Combine softened cream cheese, soup and milk. Add salt, catsup, olives and cooked beef. Pour into 2 quart casserole. Bake at 375 degrees for 10 minutes. Top with baking powder biscuits. Bake at 375 degrees for 15 or 20 minutes or until the biscuits are golden brown. Makes 5 or 6 servings.