Recipes taken from “The Wooden Spoon,” a collection of reader-submitted recipes published by The Daily Leader.

 

Bit’s Eggplant Casserole With Shrimp

4 lg. eggplants                    

1/4 cup olive oil

¾ c. each bell pepper, celery and onions, chopped fine

½ c. green onions, chopped fine

1 c. Parmesan cheese        

5 lbs. peeled shrimp

2 c. seasoned bread crumbs    

butter

salt and pepper to taste           

cooking spray

Boil eggplants that have been chopped and peeled until tender. Drain well. Sauté seasoning, salt and pepper in the olive oil until tender but not brown. Add drained eggplant. Sauté 10 minutes. Add shrimp. Sauté until shrimp is pink. Add bread crumbs and cheese. Mix well. Place into two 4×13-loaf pans that have been sprayed with cooking spray. Top with bread crumbs. Dot with butter. Bake at 350 degrees for 1 hour.

Dorothey Malone, Brookhaven

 

Beef Bean Casserole

1 lb. ground beef              

1 t. salt.

2 T. brown sugar       

1 16-oz. can pork and beans

¾ c. barbecue sauce        

1 T. minced onion

1 can refrigerated flaky biscuits

½ to 1 c. shredded cheddar, optional

Preheat oven to 375 degrees. Brown ground beef; drain. Stir in next 5 ingredients; heat until bubbly. Pour into 2-quart casserole dish. Cut biscuits in halves to form 20 half circles. Place cut side down around edge of casserole, two half circles in center. Sprinkle with cheese. Bake at 375 degrees for 25 to 30 minutes or until biscuits are golden brown. Serves 4 to 6. Refrigerate any leftovers.

Pamela Allen, Brookhaven

 

 

Italian Casserole

1 ½ lb. ground chuck     

1 lb. jar spaghetti sauce

1 onion, chopped     

1 pkg. crescent dinner rolls

2 T. oleo, melted        

1/3 c. Parmesan cheese

8-oz. sour cream 

8-oz. mozzarella cheese, grated

Brown meat with onion. Drain. Add spaghetti sauce and simmer for 10 minutes. Grease 9×13 baking dish. Spread meat mixture in bottom. Mix mozzarella cheese with sour cream and spread over meat. Unroll crescents into a rectangle and lay on top to form crust. Brush with melted butter and sprinkle with Parmesan cheese. Bake at 350 degrees from 18 to 20 minutes or until golden brown.

Debbie Lagrone, Brookhaven

 

Shrimp Casserole

1/3 c. chopped green pepper       

2 T. flour

¼ c. chopped onion                         

¼ c. butter

½ t. salt                                                 

pepper to taste

1 16-oz. can of petite diced tomatoes

1 ½ c. shredded cheese        

1 sm. can green peas

2 c. shrimp, cooked and shelled

Cook green pepper and onion in butter until tender. Blend in flour, salt and pepper. Add tomatoes and stir until thick. Add cheese and stir until melted. Add shrimp and drained peas. Pour into buttered casserole dish. Bake at 450 degrees for 15 to 20 minutes until bubbly. Serve over rice. Serves 8.

Cindy Ratcliff, Brookhaven

 

 

Pork Chops-n-Rice Casserole

1 8-count pkg. pork chops

2 c. instant rice

2 cans cream of mushroom soup

1 med. onion, diced

2 stalks celery, sliced

1 c. water

Place pork chops in 13x9x2 baking pan. Take onion and celery sprinkle on top of chops. Pour water into pan. Cover, bake 1 hour at 375 degrees. Take rice; mix cream of mushroom soup together. Cover, bake 30 minutes until rice is tender. Serves 6 to 8.

Terry Duke, Wesson

 

Green Bean and Chicken Casserole

1 box fried rice, cook as directed

1 stick margarine                         

1 c. mayonnaise

½ c. each onion, bell pepper, celery, all chopped and sauté until tender                        

1 jar processed cheese

1 can cream of chicken or mushroom soup

2 cans French-style green beans, drained

1 fryer, boiled and deboned

salt, pepper, garlic powder and salt-free, all-purpose seasoning to taste

3-4 c. crushed corn cereal, reserved

Mix all ingredients together and put into a 9×13 inch casserole dish. Cover with the 3-4 cups of crushed corn cereal. Cut thin slices of margarine and place on top. Bake at 350 degrees until bubbly.

Juda Givens, Bogue Chitto

 

Spinach and Cheese Casserole

2 10-oz. pkgs. frozen spinach, thawed       

1 onion, chopped                  

2 cloves garlic, minced                    

16-oz. ctn. cottage cheese                              

2 T. all-purpose flour            

1 lb. sharp cheddar cheese, grated              

6 eggs, beaten                                                    

salt and pepper                      

8 T. melted butter

Preheat oven to 350 degrees. Lightly grease a 13×9 baking dish. Drain spinach well. Sauté onions and garlic in 2 tablespoons of butter. Mix spinach with eggs, cottage cheese and cheddar cheese, flour and remaining butter. Add onions and garlic. Season with salt and pepper. Pour into prepared dish and bake 1 hour. Service 8 to 10.

Carolyn McInnis, Wesson