Best Oh Dad Poor Dad Spam Soufflecasserole Recipes

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THE SOLUTION TO CANNED SPINACH



The Solution to Canned Spinach image

My family loves this. It started out in Peg Bracken's "I Hate To Cook Book", but I didn't have any fresh onions one day, and I had everything else. It's easy and fast. Double or treble to serve however many you need to feed. It's always a success at holiday dinners. Leftovers reheat nicely if there's any left.

Provided by Countrywife

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

1 (14 ounce) can spinach
1/2-3/4 cup sour cream
1/2 cup French-fried onions

Steps:

  • Mix well drained spinach (really squeeze liquid out) and sour cream.
  • Bake about 30 minutes at 325F or with roast anything at the temperature your oven is on or microwave until hot.
  • Top with fried onions to serve.

CURRIED CHICKEN (EASY)



Curried Chicken (Easy) image

"I Hate To Cook Book" is a delightful, funny and curious cookbook, copyrighted 1960 and was a girl's best friend. For the women who did it all, and was not predisposed to "liking" cooking to boot. This "Sunday Chicken" adaption is absolutely a lifesaver, for all of us, even now, in todays world. Just takes *chicken* and a couple other ingredients. Please give this your seal of approval--and most of all, *enjoy*.

Provided by Andi Longmeadow Farm

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken pieces
1 tablespoon olive oil
1 teaspoon butter (optional)
1 small apple, chopped fine
1/4 cup onion, chopped fine
1 garlic clove, minced fine
1 teaspoon curry powder
1/4 teaspoon salt (optional)
1/4 teaspoon pepper
1 (10 1/2 ounce) can mushroom soup (I use low sodium)
1/2 cup half-and-half (I use skim)
1 pinch paprika

Steps:

  • Preheat oven to 350 degrees.
  • Spray baking dish with cooking spray.
  • Heat oil, (and butter if using) in a small skillet.
  • *Optional step*~I brown the chicken in this skillet first, on each side.
  • Remove chicken if browning and put in baking dish.
  • Or if you didn't brown chicken, just place salt and peppered chicken pieces in baking dish.
  • Add onion and apple, cook until soft over med/high heat.
  • Add garlic, cooking for 30 seconds.
  • Add curry powder, salt, and pepper.
  • Add soup and half and half, and cook until heated.
  • Ladle sauce over chicken, covering chicken.
  • Place in oven, bake, uncovered~for 1 hour, or until completely done. Chicken temp should be 160 degrees internally.

SKID ROW STROGANOFF



Skid Row Stroganoff image

Make and share this Skid Row Stroganoff recipe from Food.com.

Provided by Zephs Wife

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces uncooked noodles
1 beef bouillon cube
1 garlic clove, minced
1/3 cup chopped onion
2 tablespoons cooking oil
1 lb ground beef
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon paprika
1 (3 ounce) can mushrooms
1 (10 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
chopped parsley (she says this is VERY important-grin)

Steps:

  • Start cooking those noodles, first dropping a bullion cube into the noodle water.
  • Brown the garlic, onion, and crumbled beef in the oil.
  • Add the flour, salt, paprika, and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink.
  • Then add the soup and simmer it--in other words, cook on low flame under boiling point--ten minutes.
  • Now stir in the sour cream--keeping the heat low, so it won't curdle--and let it all heat through.
  • To serve it, pile the noodles on a platter, pile the Stroganoff mix on top of the noodles, and sprinkle chopped parsley around with a lavish hand.
  • I copied it word for word.

Nutrition Facts : Calories 727.3, Fat 42.1, SaturatedFat 16.1, Cholesterol 160.7, Sodium 2049.8, Carbohydrate 53, Fiber 2.5, Sugar 4.8, Protein 33.6

BLINTZ SOUFFLE CASSEROLE



Blintz Souffle Casserole image

Easy to make for breakfast or brunch. From the Kitchen Connection (National Council of Jewish Women, Omaha,NE). I always get rave reviews when I serve it.

Provided by Realst8Ace

Categories     Breakfast

Time 1h50m

Yield 1 Casserole, 10-12 serving(s)

Number Of Ingredients 11

3/4 cup butter, melted
1 cup flour
3 eggs
1/2 cup sugar
1/4 cup milk
3 teaspoons baking powder
1 teaspoon vanilla
2 lbs small curd cottage cheese, blended until smooth
3 eggs
1/4 cup sugar
1 lemon, juice of

Steps:

  • Mix all BATTER ingredients together, set aside. Mix all filling ingredients together, set aside. To assemble casserole, preheat oven to 300 degrees. Butter bottom of a 2-quart casserole dish. Pour half the BATTER in the baking dish. Pour all of the FILLING on top of the BATTER, then cover the Filling with the remaining BATTER. The top BATTER will not evenly cover the top, but that's OK.
  • Bake 1.5 hours at 300 degrees. Serve with Cherry or Blueberry Pie Filling on the side.
  • NOTE: The batter and filling can be made ahead of time and refrigerated separately up to 24 hours before assembly and baking.

Nutrition Facts : Calories 364, Fat 20.9, SaturatedFat 11.4, Cholesterol 164.4, Sodium 605.6, Carbohydrate 28.8, Fiber 0.3, Sugar 17.7, Protein 15.5

CHICKEN - RICE ROGER



Chicken - Rice Roger image

This is a recipe that came from an old 50's cookbook - The I Hate To Cook Book - this is a delicious recipe -

Provided by Chef mariajane

Categories     One Dish Meal

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 9

1/4 cup flour
2 tablespoons vegetable oil
2 1/2 lbs chicken thighs
3/4 cup uncooked rice
salt and pepper
1 tablespoon onion, grated
1/2 garlic clove, minced
1 (6 ounce) can mushrooms
2 chicken bouillon cubes, dissolved in 1 3/4 cups hot water

Steps:

  • Flour then brown chicken in a skillet with a little vegetable oil.
  • While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
  • Pour in the can of mushrooms, juice and all. Arrange chicken artfully on top, then pour bouillon over it. Cover and bake in a 350F oven for 1 hour.

BREAKFAST SOUFFLE (CASSEROLE)



Breakfast Souffle (Casserole) image

Really easy to put together and serves 12. Given to me by my MIL who always made it for brunch and holiday gettogethers!

Provided by Sauce Lover

Categories     Breakfast

Time 45m

Yield 12 squares, 12 serving(s)

Number Of Ingredients 8

10 eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 lb grated cheddar cheese
1 pint small curd cottage cheese
1/2 cup butter, melted
2 (4 ounce) cans diced green chilies

Steps:

  • Beat eggs until frothy. Add all other ingredients to eggs, stir well. Turn into well greased 9x13x2 baking dish. Do not line with foil, it will stick. Bake at 350 for 35 minutes or until set in center. Can be served hot or at room temperature.

Nutrition Facts : Calories 343.2, Fat 26.1, SaturatedFat 15.2, Cholesterol 241.9, Sodium 850.1, Carbohydrate 6.8, Fiber 0.4, Sugar 1.2, Protein 20.1

SHAKER TURNIP SOUFFLE (CASSEROLE)



Shaker Turnip Souffle (Casserole) image

This came from the daily evening fare at the Trustee House at Pleasant Hill. Shakers raised vast gardens and harvested not only the vegetables and fruits, but created different varieties and sold their seeds. The were truly talented at preserving everything and using it to the fullest. I have never tried this recipe, but I know there are a lot of veggie lovers here at Zaar. Maybe one of these days, I'll get brave and try it.

Provided by Redneck Epicurean

Categories     Vegetable

Time 1h

Yield 1 souffle

Number Of Ingredients 9

2 lbs turnips
1 tablespoon sugar
1 onion, sliced
3 tablespoons butter
1 (10 ounce) can cream of mushroom soup
3/4 teaspoon salt
1/2 teaspoon pepper
3 eggs, well beaten
1 cup buttered cracker crumb

Steps:

  • Peel and cut turnips into pieces and boil with onion and sugar until tender. Drain well.
  • Mash the turnip mixture and mix with the remaining ingredients, except the cracker crumbs; sprinkle on top of mix.
  • Place in a buttered dish and bake at 350 degrees for 30 minutes or until firm.

Nutrition Facts : Calories 1559.4, Fat 69.2, SaturatedFat 30.9, Cholesterol 726.1, Sodium 4673.8, Carbohydrate 196.1, Fiber 21.1, Sugar 57.5, Protein 43.8

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