nacho casserole

Nacho Casserole

Source: San Jose Mercury circa 1965

Serving size: 4

1 pound lean ground beef
1 large onion, chopped
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, drained
1 cup shredded Cheddar cheese
1 1/2 cups shredded Monterey jack cheese
1 cup taco sauce
1/4 cup chopped green onions including tops
1 (4 ounce) can chopped ripe olives, drained
1 ripe avocado, mashed
1 cup sour cream
Tortilla chips

Brown beef and crumble in a large skillet. Add onions and cook until translucent. Season to taste with salt and pepper.

Spread refried beans in the bottom of a 9 x 13-inch baking dish; top with meat mixture. Sprinkle chiles, then cheeses, then taco sauce over all. Bake at 400 degrees F for 20 minutes.

Remove from oven and sprinkle green onions and olives over all. Mound mashed avocado in the center; top with sour cream.

Serve with chips.

Nonsense and noise will oft prevail, when honour and affection fail. — William Lloyd

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chicken and dressing casserole

Chicken and Dressing Casserole

2 quarts bread, crumbled
1/2 cup melted butter, divided
1/4 cup cooked, diced carrots
1/2 cup celery, finely cut
1 cup cooked, diced potatoes, salted
1 whole cooked chicken, cut into small pieces
3 eggs, beaten
2 cups milk
Salt and pepper to taste
1/4 cup parsley, finely cut

Brown bread in butter in skillet, turn often. Remove from heat. Mix in carrots, celery, potatoes and chicken.

Beat eggs; add milk, salt and pepper and mix together. Put 1/4 cup butter in baking pan; brown. Pour dressing in. Bake at 350 degrees F to 375 degrees F until browned all over.

Journalism largely consists of saying Lord Jones is Dead to people who never knew that Lord Jones was alive. — G. K. Chesterton

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