SIMPLE HAMBURGER HOT DISH

This recipe is from a American Legion Wisconsin Chapter cookbook from the 1960’s

INGREDIENTS

1 pound hamburger

1 can tomato soup, undiluted

1/2 can milk

1 egg, beaten

1 can French style green beans, undrained

6 servings prepared instant mashed potatoes

DIRECTIONS

Brown the hamburger and season to taste, skim off fat.

Add  tomato soup, milk, egg and beans

Put mixture into casserole, and top with instant potatoes.

Bake, uncovered at 350 degrees for one hour

CHICKEN AND BISCUITS

This recipe is from the 1960’s and was created by the makers of Campbell’s Soup.

INGREDIENTS

10.5 ounce can cream of chicken soup

½ cup water

2 teaspoons minced onion

1/8 teaspoon poultry seasoning

1 cup cubed cooked chicken

½ cup cooked carrot strips

½ cup cooked peas

½ cup cooked potatoes, diced

1 cup packaged biscuit mix

1/3 cup milk

DIRECTIONS

In 1.5 quart casserole dish, blend soup, water ,onion and seasonings.

Add chicken and vegetables.

Bake at 450 degrees for 15 minutes.

Combine biscuit mix and milk.

Spoon 8 biscuits around edge of casserole and bake for 15 minutes more.

Makes 3 to 4 servings

CHICKEN AND BISCUITS

 

This recipe is from the 1960’s and was created by the makers of Campbell’s Soup.

INGREDIENTS

10.5 ounce can cream of chicken soup

½ cup water

2 teaspoons minced onion

1/8 teaspoon poultry seasoning

1 cup cubed cooked chicken

½ cup cooked carrot strips

½ cup cooked peas

½ cup cooked potatoes, diced

1 cup packaged biscuit mix

1/3 cup milk

DIRECTIONS

In 1.5 quart casserole dish, blend soup, water ,onion and seasonings.

Add chicken and vegetables.

Bake at 450 degrees for 15 minutes.

Combine biscuit mix and milk.

Spoon 8 biscuits around edge of casserole and bake for 15 minutes more.

Makes 3 to 4 servings