Community Cookbook - Side Dishes

Baked Macaroni & Cheese

You know those community cookbooks that your church or the local rotary club sells? I have many, many recipes that evolved from recipes found in those such books.  The recipes on their own aren't necessarily worthy of their own blog post, but I'd like to record them somewhere for reference so I'm going to do a series of blog posts that include them.

This one is going to be on side dishes.  And I should mention that I cook this Brown Rice at least twice a month.  I LOVE IT.

Other posts from this series:

Dips & Spreads

Salads

Baked  Macaroni & Cheese

Hooker Catlin’s Recipe

1 12-oz. box elbow macaroni

1 stick (½ cup) butter

1 cup cottage cheese

1 cup sour cream

1 egg

1 ½ teaspoons salt

1 ½ teaspoons pepper

24 oz. shredded cheddar cheese, divided

Cook elbow macaroni per package instructions for ad dente preparation (salting the water liberally).  Drain pasta thoroughly then add back to pot.  Mix in butter and stir until butter is melted and thoroughly incorporated.

In a large mixing bowl combine cottage cheese, sour cream, egg, salt and pepper and mix well.  Fold in all but about 2 cups of cheddar cheese and mix well.  Fold in cooked elbow macaroni and stir until all ingredients are thoroughly incorporated.

Pour mixture into a 13x9 baking dish and top with remaining shredded cheddar cheese.

Bake at 350 degrees for 30-40 minutes or until cheese is bubbly and starting to brown.

Hash Brown Casserole

2 16-oz. containers sour cream

2 packages ranch dressing mix (not dip)

3 cups shredded cheddar cheese

1 30-oz. bag frozen shredded hash browns

1/4 cup butter

Combine sour cream and ranch dressing mix in a large bowl.  Add cheddar cheese and hash browns and stir to combine.

Spray a 13x9 baking dish with cooking spray then add hash brown mixture.  Top mixture with pats of butter.

Bake at 400 degrees for 45-55 minutes or until golden brown and bubbly.

Brown Rice

1/4 cup butter

1 onion, diced

1 cup uncooked rice

2 cans beef consommé

Melt butter in a large skillet.  Add onions and rice and sauté over medium-high heat, stirring constantly for about 7-8 minutes or until rice has browned.

Add rice mixture and beef consommé to a 1.5-quart casserole dish and cover.  Bake at 375 degrees for one hour or microwave on high for five minutes then continue microwaving for 15 minutes at 50% power.

Keep covered until ready to serve then fluff with a fork before serving.

Squash Casserole

3 pounds squash, washed and sliced

Salt & pepper

1 medium onion, grated

1 large carrot, grated

1 can cream of chicken soup

1 cup sour cream

1/4 cup butter, softened

1 14-oz. bag Pepperidge Farm Herb stuffing

Boil squash with salt and pepper until tender then drain well and add to a large bowl.  Add onion, carrot, cream of chicken soup, sour cream and butter and mix well.  Fold in all but 1 cup of the stuffing mix.

Add mixture to a 2-quart baking dish then top with remaining stuffing.  Bake at 350 degrees for 30-40 minutes or until golden brown and bubbly.

Cowboy Beans

1 pound ground beef

1 onion, diced

Salt & Pepper

2 32-ounce cans pork n’ beans

1/2 cup brown sugar

1/2 cup barbeque sauce

1/2 cup ketchup

Brown ground beef and onion in a large skillet.  Season meat with salt and pepper to taste and continue to cook until meat crumbles and is done.  Drain fat; add meat to a slow-cooker.

Pour beans in a colander to drain (do not rinse).  Add beans, brown sugar, barbeque sauce and ketchup to the slow cooker and stir well. Cover and cook on low for 6 hours.

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