Pennys Potluck Casserole Food

PENNY CASSEROLE

Penny Casserole image

You save both time and money with this flavorful economical casserole.-Janet Ware Novotny, Grand Island, Nebraska

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1-1/4 pounds red potatoes, cubed
10 hot dogs (1 pound), sliced
2 tablespoons diced onion
1 cup frozen peas, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 tablespoons butter, melted
1 tablespoon prepared mustard
1/8 teaspoon pepper

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , In a greased 2-1/2-qt. baking dish, combine the potatoes, hot dogs, onion and peas. Combine the soup, butter, mustard and pepper; gently stir into potato mixture. , Bake, uncovered, at 350° for 25 minutes or until heated through.

Nutrition Facts : Calories 319 calories, Fat 23g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 933mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

PENNY'S POTLUCK CASSEROLE

Penny's Potluck Casserole image

I asked for this recipe at a church potluck a long time ago. all I wrote on it was pennys potluck casserole. I don't know if it has a real name, that would be great to know. or maybe name this dish. anyone know what it is. wonderful dish. xoxox

Provided by Laura Spencer-Whitacre

Categories Side Casseroles

Time 12h40m

Number Of Ingredients 4

Ingredients

2 can(s) artichoke hearts, rough chop
3 pkg spinach, frozen, thawed and drained overnight
1 pt sour cream
1 pkg onion soup mix

Steps:

1. Mix the sour cream and onion soup mix together and let blend overnight. Drain the spinich overnight in a strainer
2. Heat oven to 350* Line bottom of 9x13 pan with artichokes. Mix sour cream and soup mixture with spinich. Pour over artichokes.
3. Bake at 350* for about 40 minutes. that was easy! xoxoxox

PENNY'S BROCCOLI CASSEROLE

Penny's Broccoli Casserole image

I'm submitting this because my kids and my elders love this....I tend to like my broccoli fresh and steamed! I also usually like to use crushed ritz crackers instead of bread crumbs with this, or just leave them off altogether. This recipe came to me through a school cookbook, which was a collection of recipes other people had gathered together....have no idea who Penny is! But the recipe was submitted by Laura Harms. That is all the credit I can give!!!

Provided by breezermom

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 (10 ounce) packages broccoli, frozen, chopped
1/4 cup butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 (3 ounce) package cream cheese, softened
1/2 cup cheddar cheese, shredded (2 oz)
1/2 cup breadcrumbs, fine (I prefer crushed ritz crackers or none at all.)

Steps:

Cook the broccoli according to the package directions; drain well. Place the broccoli in a lightly greased 1 quart casserole; set aside.
Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the salt and pepper; stir well.
Add the cream cheese, stirring until smooth.
Pour the cream cheese sauce over the broccoli in the casserole dish. Stir gently to combine. Sprinkle with the Cheddar cheese.
Melt the remaining 2 tbsp butter in a small saucepan over low heat. remove from heat and stir in breadcrumbs. Sprinkle the breadcrumb mixture over the casserole.
Bake at 350 degrees for 40 minutes.

POTLUCK CASSEROLE

Potluck Casserole image

This recipe is from the early 1960's and is among the first comfort foods which I prepared as a young inexperienced cook. Cooked green beans may be substituted for the corn. I do not remember where I found the recipe. At that time, I was very proud of preparing such a tasteful dish. I have not used the recipe for several decades. I am posting in Zaar in order to prevent losing it.

Provided by MrsJ492

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 small onion, chopped
1 cup cheddar cheese, shredded
1 (10 3/4 ounce) can condensed tomato soup
2 cups cooked elbow macaroni
1 cup frozen corn kernels
1/4 cup water
2 teaspoons mustard
1 teaspoon salt

Steps:

In a saucepan brown beef and cook onion until tender.
Pour off fat.
Stir in 3/4 cup of the cheese and all other remaining ingredients.
Spoon into 1 1/2 quart casserole.
Top with remaining cheese.
Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 561.5, Fat 27.9, SaturatedFat 13, Cholesterol 106.8, Sodium 1282.8, Carbohydrate 43.3, Fiber 3.4, Sugar 7.5, Protein 34.9

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