Pass the Casserole

casserole cookbook

Better Homes and Garden
All Time Favorite Casserole Recipes
1977

The lowly casserole (aka hotdish for my friends in Minnesota) has once again graced our website. This is a staple of Midwest. I know this because many of my friends from other parts of the country have said “You have got to be kidding” when sharing my family’s tuna casserole recipe. They just never understood the power of a can of Cream of Mushroom soup.

Fellow Midwesterners, be sure to note the fancy Highbrow Haddock recipe (last image). Go ahead and substitute potato chips for the bread crumbs. I won’t tell. Believe it or not, this book boasts 4 different hot dog creations: Frank Tamale Pie, Franks and Vegetables, Frankfurter cheese, and Frank Stuffed tomatoes. The variety of the hot dog creations probably should be noted for a new edition of the Hotdog Cookbook.

Happy Eating!

Mary

frank tomale pie salmon macaroni pie

servings for 1 or 2.

highbrow haddock

22 comments

  1. “the power of a can of Cream of Mushroom soup”

    Campbell’s now frankly admits that there are some soups that no one eats as soup. They’re now marketing them as “cooking soups,” and the lineup includes Mushroom and Cream of Bacon.

    1. Really! I grew up eating Campbell’s mushroom soup and have continued to eat mushroom soup as an adult, though not that brand. But Cream of Bacon soup? Never encountered that, but would have bought it in a trice! I wonder if the new category mandates shelving them away from the “eating” soups?

    1. What even is a 15-oz can of macaroni in cheese sauce, and why on earth would you want to pair that with salmon? (And then add even more American cheese to that….) *shudder*

  2. I have a strange feeling that I have seen this one and *maybe* made the hotdog tamale pie. Hot dogs were cheap “meat” back in the day, so I am not at all surprised to see so many recipes. and “tamale” meant “add a can of corn”, right?

  3. Is salmon in macaroni really that much stranger than chopping up hot d — I mean, frankfurters, and putting them in macaroni?

    “Highbrow” and “American cheese” never belong in the same sentence together.

  4. Easy peasy comfort food. I don’t understand why casseroles earn so much sneering.
    BTW, this California native learned to crumble potato chips on tuna casserole in Home Ec, circa 1972. Midwesterners don’t get to take all the credit! (But what I wouldn’t give to be at one of your hotdish suppers right about now.)

  5. So that’s what “hotdish” means. I always wondered, thought it was some exotic Scandinavian ethnic food…

  6. Cream of mushroom soup is a godsend to the busy cook, and I will not hear otherwise. You could cut up mushrooms (fiddly, expensive) and make a sauce, or you could open a can of Campbell’s (easy, cheap).

    Casseroles, if done well, are a great way to get a kind-of balanced meal on the table in reasonable time.

    I learned to put potato chips atop them in home ec in a Rocky Mountain state in 1974, too. I didn’t have tater chips last time I made tuna noodle casserole (thanks for the idea some months back, Mary!) but I did have the remnants of a bag of tortilla chips. Still better than bread crumbs.

    Nevertheless, even in the 70s, that salmon/macaroni thing was an abomination.

  7. I think why not casseroles or stews? Apart from the hot dogs, where’s the beef or chicken or duck? And these noodle pies, aren’t they just frittatas? I suppose if it fills you up then it’s a winner.
    Then I think of the short film La ricotta (“The Ricotta”, a curd cheese) written and directed by Pier Paolo Pasolini in 1962 ,part of the omnibus film Ro.Go.Pa.G https://en.wikipedia.org/wiki/La_ricotta

    Betterer Homes and Gardens: All Time Favoritest Casserole Recipes

    Comfort with carbs, yes, but where’s the nutrition?
    From Southern Living: Just as Southerners hold casserole near and dear to our hearts, Julia Child celebrated the cassoulet as a perfectly humble dish of beans and meat. This must be one of our all-time favorite Child quotes: “Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.” Here’s Child’s quite involved take on cassoulet (but you might be better off making a classic Southern casserole).
    https://www.southernliving.com/recipes/julia-child-recipes

  8. If Julia said this, YOW! that’s gotta hurt:
    A cookbook is only as good as its poorest recipe. — Julia Child

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