This week I'm cooking up some good old fashioned casseroles! If you're curious about cooking in the 50s, let's take a peek into the past via More Casserole Cookery, published in 1952.
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Timestamps
0:00 Intro
0:18 Green Beans & Ham Baked in Cheese Sauce
4:43 Tuna & Spinach in Lemon Sauce
11:01 Potatoes Baked with Sour Cream & Mushrooms
15:26 Book Chat - More Casserole Cookery (1952)
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GREEN BEANS & HAM BAKED IN CHEESE SAUCE (pg 29)
2 - 10z pkg frozen French style green beans
1/2c coarsely cubed ham or 4 sliced diced cooked bacon
1/4c butter
1/4c flour
1c grated Cheddar cheese
1c milk
1/2tsp nutmeg
salt and pepper
Cook the beans according to package directions. Make a sauce by melting the butter and blending in the flour until a smooth paste is formed, then add milk slowly. Cook until thickened. Add seasoning and cheese. Stir over a low flame until cheese is melted. Drain the green beans and mix with the sauce. Turn into a buttered casserole and top with ham or bacon. Bake in a 350 oven for 20 to 25 mins.
TUNA & SPINACH IN LEMON SAUCE (pg 58)
2 can white tuna, drained and separated with a fork
1 pkg frozen chopped spinach, cooked according to directions and drained
1/4c butter
1/4c flour
2c chicken broth
1 egg yolk, beaten
juice of 1 lemon, strained
salt and pepper
Make sauce by melting the butter, rubbing in the flour until smooth, and gradually adding broth. Cook, stirring constantly, until slightly thickened Remove from fire, stir in the beaten egg yolk, the strained lemon juice, salt, and pepper. Mix half the sauce with the cooked spinach and transfer to a shallow buttered casserole. Arrange the flaked tuna on top, and pour over it the balance of the sauce. Sprinkle with buttered breadcrumbs and bake in a 350 degree oven for 25 minutes (I added 10 extra mins to the bake time so that it would brown more on top).
POTATOES BAKED WITH SOUR CREAM AND MUSHROOMS (pg 89)
4 medium potatoes, cut into 1/4" slices and parboiled
1/2lb fresh mushrooms, sliced lengthwise through the caps and stems
1 pint sour cream
1Tbsp grated lemon peel - no juice
salt
lots of freshly ground black pepper
Sauté mushrooms in butter. Arrange a layer of potatoes in a shallow buttered casserole, then a layer of mushrooms, and soon until both these ingredients are used up. The top layer should be mushrooms. Season the sour cream with the salt, pepper, and grated lemon peel. Pour over the potatoes and mushrooms. Bake in a 325 degree oven for 15 to 20 minutes.
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