Recipes to make in a 9" x 13" pan, to take to your next potluck! Pattern for a quilted casserole carrier available in the November 2005 issue of McCall's Quick Quilts.
Chicken Asparagus Casserole
From Isobel Meeks |
4 boneless chicken breasts
2 cans cream of chicken soup
3 Tbsp. mayo
1-2 Tbsp lemon juice
2 cans asparagus spears*
Seasoned bread crumbs
Parmesan cheese
Boil chicken breasts until tender. Cool, cut into bite sized pieces, and set aside. Mix together 2 cans soup, mayo, and lemon juice. Stir cooked chicken into soup mixture. Lightly grease 9"x 13" pan. Lay asparagus spears in pan; spread chicken sauce over asparagus; sprinkle with seasoned bread crumbs and parmesan cheese. Bake at 350 degrees for 25-30 min. Serve hot with rice.
*2 cans of green beans can be substituted for the asparagus.
Dutch Applesauce Cake
From Lise Neer |
1 C sugar
1/2 C butter
1 egg
1 1/2 C sweetened applesauce
2 T soda in 1/4 C hot water
1 T vanilla
2 C flour
2 t cocoa
1/2 t cloves
pinch of salt
1 T cinnamon
3/4 C nuts
3/4 C raisins
Preheat oven to 350 degrees
Cream sugar & butter, beat in egg. Add applesauce, soda & hot water and vanilla. Sift dry ingredients together—add to sugar, butter, & egg mixture. Mix in nuts & raisins. Bake for 35 min.
Quake Cake
From Sandee Wachal |
This is a recipe mom shared with me several years ago. Its fun because it never turns out the same way twice and the cake top does look like an earth quake hit it. But it's a winner with chocolate lovers!
Prepare 9" x 13" pan with oil spray (Pam). Mix 1 cup chopped nuts with 1 cup flake coconut and spread on bottom of pan. Prepare German chocolate cake mix according to package directions. Pour over nuts/coconut mixture in pan.
Soften and mix together 8 oz. cream cheese and 1 stick of margarine. Add 1 lb. powdered sugar and 1 teaspoon vanilla. Spread over cake mixture (its OK if some of the cake gets mixed together with topping). Bake at 350 degrees for 45-50 minutes. It doesn't require frosting but I've drizzled chocolate syrup and some chopped nuts on top for a fun touch!
Peach Blueberry Crisp
From Isobel Meeks |
6 large peaches
2 cups blueberries
3/4 cup sugar
3 Tbsp. flour + 1 1/2 cups flour
3/4 cup brown sugar
1 1/2 tsp. cinnamon
3/4 cup butter
Peel, core and slice peaches. Place peaches and blueberries in greased 9"x 13" pan. Combine sugar and 3 Tbsp. flour; mix into fruit. In a bowl, mix together rest of flour, brown sugar, and cinnamon. Cut in butter and sprinkle over fruit. Bake at 400 degrees for 30 min.
Joyce's Crab Casserole
From Kathy Patterson |
Here's a recipe my family loves!
Combine in greased 9" x 13" pan:
1 c. mayonnaise
1 T. worchestershire sauce
2 tsp. dried mustard
1 1/2 c. soft bread crumbs
2 lb. crab meat
Bake at 350 for 30 minutes, until bubbly and lightly browned. Serve hot.
Scottish Shortbread
From Isobel Meeks |
2 sticks butter or oleo
1/2 cup sugar
2 cups flour
1 cup cornstarch
Cream butter and sugar. Add flour and cornstarch gradually until mixture is a smooth paste. Press into 9"x 13" pan. Prick with fork, going to the bottom of the pan, and score into bars. Bake in moderate oven (325-350 degrees) until golden—about 30 min. Re-cut while hot and sprinkle with additional sugar.
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