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Today it's about ground meats again used in casserole cooking. Casseroles are as popular today as when the pioneers wrapped the dish in gingham and brough them to barn raisings. The blends of favorite flavors are easy to put together, can be made ahead of time and make great leftover meals, if there are leftovers. Some of my best casserole meals come from the tried and true "real cookbooks" put together by cooks who contribute their recipes to churches, clubs, hospital auxiliaries and other organizations. These people spend hours and hours gathering, organizing and typing recipes for people like you and me. Speaking of hospitals, our own Fairview Lakes Auxiliary put out a "Cooking, Baking and Medicine Making" cookbook that is fantastic! It was printed in Oct. 2007 and I'm not sure if it's still available. You could call Carla Norelius at Fairview and I'm sure she could tell you.

This recipe comes from Auxiliary cookbook and if you like salmon, this is great.

SALMON NOODLE

CASSEROLE

1-8 oz. pkg. medium noodles

2 T. butter

2 T. flour

2 t. mustard

salt and pepper to taste

1/8 t. nutmeg

2 c. milk

1-16 oz. can salmon, drained and flaked

2 T. lemon juice

1/4 c. snipped parsley

1 T. butter

1/2 c. dry bread crumbs

In a large saucepan, cook noodles according to pkg. directions; set aside. Melt butter in medium saucepan. Add next 5 ingredients, stirring to combine. Gradually stir in milk. Bring to a boil over medium-high heat stirring constantly. Cook for 1 minute. Stir noodles and sauce; add salmon, lemon juice and parsley. Turn into greased 2 qt. casserole dish. In a small bowl, combine butter and bread crumbs. Sprinkle on top. Bake at 350 degrees for 20-30 minutes or until hot.

Makes 6 servings.

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WILD RICE-PORK

CASSEROLE

1-6 oz. pkg. long grain and wild rice mix

1 lb. ground pork (not pork sausage)

1/2 c. each, chopped celery and chopped onion

1 clove garlic, minced

1-10 oz. can condensed cheddar cheese soup

1/2 c. sour cream

1/2 t. ground sage

1/4 c. snipped parsley or toasted slivered almonds

Prepare rice mix according to package directions. Meanwhile, in a large skillet, over medium-high heat, cook next 4 ingredients till meat is browned and veggies are tender, about 10 minutes, stirring often. Drain off fat. Stir in next 3 ingredients. Combine meat mixture and cooked rice. Turn into a 2 qt. casserole dish. Bake, uncovered, at 350 degrees for 35-40 minutes. Stir before serving; garnish with parsley or almonds.

Makes 6 servings.

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CHEESY BEEF-RICE

CASSEROLE

1 lb. ground beef

1 clove garlic, minced

1 c. long grain rice

2 T. butter or margarine

3 c. water

1 c. shredded carrots

2 t. beef bouillon granules

1 T. fresh snipped parsley or 1 t. dried parsley flakes

1 T. minced onion

1/4 t. salt

1/2 t. dried basil leaves, crushed

1/2 c. shredded cheddar cheese

In a large saucepan, cook ground beef and garlic over medium heat till meat is browned; drain off fat. Remove from pan and set aside on a dinner plate. In same saucepan cook rice in butter till golden, stirring often. Stir in water and next 6 ingredients. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in meat mixture.

Turn into a 1-1/2 qt. casserole dish. Cover and bake at 350 degrees for 30 minutes, stirring twice. Sprinkle with shredded cheese. Bake, uncovered about 5 minutes or till cheese melts.

Makes 6 servings.

TFD: When you have accumulated sufficient knowledge to get by, you're too old to remember it!

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