Dougherty Family Recipe Box

Category: Casserole

  • Rhubarb Crisp

    Ingredients

    • 4 cups diced rhubarb
    • 1/2 cup white sugar
    • 2 tablespoons butter
    • 1/4 cup all-purpose flour
    • 1/3 cup brown sugar
    • 3/4 cup rolled oats

    Method

    1. Preheat oven to 350°F.
    2. Mix rhubarb with sugar and put in bottom of baking dish.
    3. Mix together other ingredients and spread over top of rhubarb.
    4. Bake until rhubarb is tender (about 45 minutes).

    Source

    Barkley family recipe.

  • Tuna Noodle Casserole

    Ingredients

    • 1 1/2 cups dry uncooked egg noodles
    • salt
    • 3/4 cup sour cream
    • 1 egg
    • 2 teaspoons cornstarch
    • ground black pepper
    • 2 tablespoons lemon juice divided
    • 1 (12 ounce) can tuna drained and broken into chunks
    • 1 cup frozen peas
    • 1/4 cup fresh parsley chopped
    • 1/2 cup crushed potato chips

    Method

    1. In a large skillet, pour in egg noodles and cover with water by 1 inch.
    2. Lightly salt the water.
    3. Bring to boil over high heat and cook.
    4. Drain all but 1 cup of water.
    5. Return to heat and simmer until water is almost entirely gone.
    6. In a separate bowl, beat together cream, egg, cornstarch, and half the lemon juice.
    7. Add cream sauce to noodles, stirring constantly until sauce thickens and coats noodles.
    8. Season with salt and pepper.
    9. Remove from heat.
    10. Fold in tuna, peas, parsley, and lemon juice until warmed through.
    11. Sprinkle top with crushed potato chips.
    12. Serve immediately.

    Source

  • Scalloped Potatoes

    Ingredients

    • 2 pounds white potatoes peeled and sliced thin
    • 1 clove garlic minced
    • 4 tablespoons butter
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 cup swiss cheese coarsely grated
    • 1 cup boiling milk

    Method

    1. Preheat oven to 425°F.
    2. Smear the inside of an oven safe baking dish with 1 tablespoon butter and minced garlic.
    3. Spread half of the potatoes over the bottom of the dish.
    4. Cover with half of the remaining butter, salt, pepper, and cheese.
    5. Arrange remaining potatoes over top.
    6. Cover with remaining butter, salt, pepper, and cheese.
    7. Pour on the boiling milk.
    8. Put dish in oven.
    9. Bake until potatoes are tender, milk is absorbed, and top is browned (about 30 minutes).
    10. Remove from oven and serve hot.

    Source

  • Rice Carrot Casserole

    Ingredients

    • 2 eggs well beaten
    • 1 1/4 cups milk
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 tablespoon melted butter
    • 2 cups shredded carrots
    • 1/2 pound cheddar cheese coarsely grated
    • 2 cups cooked rice

    Method

    1. Preheat oven to 350°F.
    2. Mix liquids and spices together in a large bowl.
    3. Stir in carrots, cheese, and rice.
    4. Pour into deep casserole dish.
    5. Cover and bake 20 minutes.
    6. Uncover and bake 40 minutes longer.
    7. Remove from oven and let stand 10 minutes before serving.

    Source

    Barkley family recipe.