I remember my mother talking about casseroles her mother Grace would bake. At that time, post-World War Two, most Americans were in recovery mode. Victory Gardens were still thriving. The mindset of “scrimping and saving” still had a stronghold.
Casseroles in the oven meant company were coming. You really “put on the dog” for company!
Wait! Just as a quick side note… I just want to thank the folks who have called me, talked to me on the street or in the grocery store, sent me notes or letters about my little column here in the Edgerton Enterprise. I especially enjoy comments like “I don’t cook or bake, but I sure like to read your column.”
My favorite part of writing is sharing my curiosity about life. The fun part is in telling you how I explore and weave in different facets of cooking and baking. Thanks again for your readership! Enjoy these nostalgic, heartwarming casserole recipes.
Ah… the casserole
Corned beef always made my stomach turn. The one casserole I dreaded the most was corned beef casserole! My mother took pride in torturing us kids with this steaming, noodly pot of hot, corned beef. BLECH! Corned beef casserole, hotdish, or hash. Enjoy!
Corned Beef Casserole- Carolyn Dykstra
I can’t tell you what church group published this recipe. I’m going to place my bets it was from Iowa- Boyden or Sheldon area. This cookbook was well-loved. The cover is missing, greasy spots everywhere. At some point, it must’ve got laid on the stove. Some of the pages are well browned.
- 12 oz. can corn beef (broken)
- 1/4 cheese (chopped, 1 cup)
- 10 1/2 oz. Cream of Chicken soup
- 1 c. milk
- 1/2 c. chopped onion
Combine the above ingredients and place in a greased baking dish with an 8 oz. package of noodles (cooked and drained). Top with 3/4 cup buttered crumbs or other. Bake 375° for 30 to 40 minutes.
Corned Beef Hot Dish- Mrs. Peter Holwerda and Mrs. Robert Ling
- 2 cups macaroni (DO NOT SALT!)
- 2-No. 2 cans of asparagus, here. This link will translate can size for you. 8oz. is the size, if you don’t have time to read.
- 1 large can corn beef (cut fine)
- 3 tbsp. butter
- 3 tbsp. flour
- 3 c. milk
- 1 can Cream of Mushroom soup
- 1/2. pound cheese – See?! There is redemption here… cheese-M
Cook and drain macaroni. Drain asparagus and corned beef. Place half of the macaroni into a 9×13 inch pan followed by half of the asparagus and half of the corned beef. Repeat the layers. Cook together butter, flour, and milk. Then add a can of Cream of Mushroom soup and cheese, stirring well till cheese is melted. Pour sauce over the macaroni mixture, and bake at 350° for 40 to 50 minutes. Serves 10-12 people. Freezes well.
Corned Beef Hash- Mrs. Clarence Victoria
- 2-3 pounds corned beef (cooked)
- 4 good sized potatoes
- 1 large onion, chopped fine
- Salt and pepper to taste
- Nutmeg to taste – ??-M
Chop the beef coarsely. Boil the potatoes in their skins till they can be pierced with a fork. Drain, cool and remove skins, and then chop. Chop the beef with the onions, and potatoes till well blended. BUT DON’T chop too fine. Season.
Melt butter in a skillet. Add to that the hash and press down firmly. Cook until brown on the bottom, then dot with butter and put under the broiler for a few minutes to brown the top. Serve.
What is corned beef?
Corned beef originated in Ireland and the United Kingdom as “salted beef”. The brisket part of the cow is used to make corned beef. Through the magic of “pickling”, the brisket is pickled in salt, brown sugar, and various spices. Pickled beef could be stored for months without refrigeration. Bonus!
The United Kingdom and Ireland serve corned beef on Saint Patrick’s Day, as well as other holidays. It is served cold with cabbage and potatoes.
But corned beef was first made in New York, by Irish immigrants looking to recreate some of their favorite holiday traditions. Since they could not afford the high price of bacon they searched for the cheapest meat and found cow brisket.
And now you know the story of corned beef! Till next time. Here is to good food, good friends and a good life!
Michele Bruxvoort is sure to draw you in with her delightful sense of humor and love for living life. She enjoys reading, repurposing, as well as remodeling the family home with her husband. Drawing from her life experience as wife, mom, and follower of Jesus, Michele brings you a very honest and real perspective on life. When you don’t find her writing, you can find her mowing lawns, stocking shelves, taking care of her grandbaby and tackling her latest life adventure.
Wisconsin native and empty-nester, she now makes her home with her husband of 27 years in the South West Prairie plains of Minnesota.