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Have you put up or taken out your 2021 calendars yet? I always put the “new” calendar under last year’s so I’m good to go when the next year comes around. Now, if I remember to put the right date in my checkbook, I’ll be doing good!

Now that the holidays are past, and it’s been so cold, it’s time for oven meals to grace the table. Casseroles are as popular today as when the pioneers wrapped them in gingham and brought them to barn raisings. The satisfying blends of favorite flavors are easily put together, can be made ahead and make great encore meals (you won’t call them leftovers any more). And yes, it’s hearty and satisfying casserole meals today.

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VEGETABLE 
BEEF CASSEROLE
1-1/2 lb. ground beef
2 c. frozen green beans, thawed or 1-15 oz. can green beans, drained
1 can tomato soup, undiluted
1-15 oz. can corn, drained or 2 c. frozen corn, thawed
3/4 c. water
1 t. Worcestershire sauce
1-12 oz. tube refrigerated buttermilk biscuits
1 c. (4 oz.) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in first five ingredients. Bring to a boil; cook and stir for three minutes or until heated through. Cover and keep warm. Separate biscuits and cut into quarters; place on ungreased baking sheet. Bake at 400 degrees for five minutes. Meanwhile, transfer beef mixture to a greased three quart or 9x13 baking dish. Top with biscuits and cheese. Bake for 8-10 minutes or until biscuits are golden brown.

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WILD RICE AND 
VEGGIE CASSEROLE
1-6 oz. pkg. wild rice, cooked according to package
1-10 oz. pkg. frozen chopped broccoli, thawed
1-1/2 c. cooked cubed chicken or turkey
1 c. cubed ham
1 c. (4 oz.) shredded cheddar cheese
1-4 oz. can mushrooms, drained
1 c. mayonnaise
1 t. prepared mustard
1/2 t. curry powder - optional
1 can cream of mushroom or chicken soup, undiluted
1/4 c. grated Parmesan

In a greased two quart casserole, layer first six ingredients in order given. In a bowl, combine next four ingredients. Spread over casserole. Bake at 350 degrees for 25 minutes. Sprinkle with Parmesan cheese. Bake additional for 20-25 minutes or until top is light golden brown. Makes eight servings.

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CREAMY CHICKEN CASSEROLE
1 c. uncooked medium egg noodles
2 c. cooked, cubed chicken
2 c. frozen peas and carrots
1 c. milk
1 can each, cream of celery and cream of chicken soup, undiluted
1/2 c. diced onion
1 T. butter
1/4 t. each, salt and pepper

Cook egg noodles according to package directions. Meanwhile, in a medium bowl, combine remaining ingredients. Drain noodles (do not rinse in cold water). Transfer to eight inch square or 1-1/2 quart casserole dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Makes five servings.

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WESTERN BEEF AND CORN CASSEROLE
Filling:
1 lb. ground beef
1/2 t. chili powder
1 c. shredded cheddar or American cheese
1/2 c. hickory smoked or your favorite BBQ sauce
1-1/2 c. canned Mexicorn whole kernel corn
1-8 oz. can tomato sauce
Crust:
1 c. flour
1/2 c. yellow corn meal
2 T. sugar
1/2 t. salt
1 t. baking powder
1/4 c. butter or margarine
1 c. shredded cheddar or American cheese, divided
1/2 c. milk
1 beaten egg

In a large skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside. For curst, stir together first five ingredients in a medium bowl; cut in butter. Blend remaining crust ingredients, except 1/2 c. of cheese. Spread crust mixture over bottom and up sides of a greased (not oiled) nine-inch square baking pan. Pour filling into crust. Bake at 400 degrees for 25-30 minutes; sprinkle with remaining cheese during last five minutes of baking. Makes six to eight servings.

Thought for the Day: Chill airs and wintery winds! My ear has grown familiar with your song; I hear it in the opening year, I listen, and it cheers me along.... Longfellow.

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