Bumpy Mashed Potato Casserole, Layered Zucchini Casserole, Potato and Bacon Casserole, and Broccoli and Potato Casserole:

Good morning to you guys, and welcome back to Miz Judi’s Kitchen. We’re glad to see you all again today, and thanks for stopping back by!

Today we’re going to talk about casseroles, and their ability to supply your family a good nutritious meal for a very reasonable cost. On top of this, casseroles are normally very easy to make, have usually a very short prep time, and most are really tasty to boot.

These same reasons make casseroles very appealing to families today in such uncertain economic times.

Many times both parents are working so this is another draw in regards to casseroles. They can be made up ahead, and kept in the refrigerator, and once arriving home from work, Mom or Dad, either one, can set them in the oven, warm them up, and…dinner’s served!

With the exception of one casserole today, the Potato and Bacon Casserole, all are meatless. But this is a simple enough fix. You could fry up a little hamburger, add it to the casserole mix, and voila…a full meal!

Not only hamburger, but how about a bit of fried up thinly sliced, or diced up sausage? Sounds good to me, how bout you guys. You gotta understand as well, that in regards to casseroles, a little bit of meat, actually goes a long, long way.

So, once again, Deb and I both consider casserole dishes very appealing, both on the pocketbook, AND the belly!

Today’s casserole recipes come from a cookbook we’ve really enjoyed going through… “Mama Dip’s Family Cookbook.” It was written by Mildred Council, who is the founder and cook of Mama Dip’s kitchen in Chapel Hill, North Carolina.

It was published by the University of North Carolina Press.

So, with a quick thank you to Mrs. Council, let’s fire off the cook stove and whip us up a casserole or two…

Bumpy Mashed Potato Casserole:

  • 8 medium potatoes
  • 1 teaspoon salt
  • 1 package (8 oz.) cream cheese
  • 2 eggs, beaten
  • 1 tablespoon flour
  • 2 tablespoons chopped chives

Peel your potatoes and cut into quarters. Cook, covered in water, for about 20 minutes, or until fork tender. Drain, add the salt and cream cheese, and mash.

Blend the eggs in slowly and then add the flour and chives. Spoon into a buttered casserole dish and bake on 350 for 25 minutes, or until hot.

Serves 6 to 8.

Layered Zucchini Casserole:

  • 2 pounds zucchini
  • ¼ cup chopped onion
  • ¼ cup water
  • 1 can (10-1/2 oz.) chicken soup
  • 1 cup sour cream
  • ½ teaspoon salt
  • ½ stick of butter
  • 1 (16 oz.) package of cornbread dressing mix

Wash and slice the zucchini and cook with the onion and water. Stir to cook evenly. Stir in the soup, sour cream, and salt when zucchini is tender. Combine the butter with the cornbread dressing mix.

Put a layer of cornbread dressing in the bottom of a baking dish and then top with a layer of the zucchini mixture. Continue to alternate layers, ending with a layer of the cornbread mixture. Bake on 350 for 30 minutes.

Serves 6 to 8.

Potato and Bacon Casserole:

  • 2 pounds white potatoes peeled, cooked, and drained
  • 2 tablespoons butter
  • 1 cup cheddar cheese, grated
  • 1 cup sour cream
  • 6 slices of bacon, cooked until crisp

Preheat oven to 375. Beat the potatoes with a hand mixer and add the butter, cheese, and sour cream; blend well.

Pour into a greased 2 quart casserole dish and bake for 30 minutes. Remove from the oven and crumble the bacon over the top. Turn off the heat and return the casserole to the turned off oven, letting it set for 10 minutes.

Serves 6 to 8.

Broccoli and Potato Casserole:

  • 1 (16 oz.) package of frozen cut broccoli, thawed
  • 1 can (14-1/2 oz.) chicken broth
  • 2 tablespoons water
  • 1/4 stick of butter
  • 1 jar (8 oz.) Cheese Whiz
  • 1 can (16 oz.) whole white potatoes, drained, rinsed, and sliced

Preheat oven to 350. Squeeze the water from the broccoli and set aside. Heat the chicken broth in a pot Combine the cornstarch with the water and add to the broth. Reduce the heat to low and add the butter and the Cheese Whiz, stirring to melt.

Layer the broccoli and potatoes in a baking dish. Pour the broth mixture over the top and bake for 50 minutes until bubbling hot. Check the broccoli for tenderness. Do not over bake.

Serves 6.

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