I have been sorting old recipes, those on 3X5 inch cards, various scraps of paper, and clippings from newspapers and magazines. Some of these were clipped and saved, hastily jotted down when I asked someone for a recipe, or sent to me by my mother or sister. Almost all of them have a stain or spatter on them, some used so often they are tattered. I have recently become more aware how much I treasure those that are handwritten. Most of us pass on printed recipes these days. As I handled them, I realized it has been a long while since I cooked many of them. Our family has grown up and started families of their own.I seldom use canned soups and vegetables. I garden more and use more fresh herbs and vegetables than ever before and love the healthy benefit of doing this But I think it will be fun to pick some of these older recipes to try again. This week I made a casserole that a good friend from our early marriage used to make. Thank you, Pat Tarver!
As I assembled this, I did what I almost automatically do these days, a recipe “rehab” that is likely to produce a healthier version, but I cooked it by Pat’s recipe. There are versions of this online today and most advise browning the ground meat prior to assembly. That reduces baking time but baking all the ingredients in one pan means one pan to wash!
1 lb. ground meat
1 can green beans
1 can cream of chicken soup
1 can cream of celery soup
1 bag frozen Tater Tots
1 Tablespoon onion flakes
salt and pepper to taste
Press the ground meat into a pyrex baking dish. Sprinkle with onion flakes. Drain green beans and pour on top of meat layer. Spread one can cream of chicken soup over beans.
Spread frozen Tater Tots for the next layer and cover with Cream of Celery Soup, smoothing over the tops of the Tater Tots. Bake at 325 degrees for 1 1/2 hours.