Great Casserole Recipes from Sunset Magazine!

If you're in search of some great casserole recipes, look no further than this Sunset Magazine cookbook from 1965! These tempting vegetable casseroles are sure to complement a variety of main dishes. The Sunset Casserole Book (1965) https://ebay.us/JkCUNz Country Festival 1 quart casserole dish https://ebay.us/AodINz Floral Bouquet 1 quart casserole dish https://ebay.us/oJ78Fc Blue Cornflower 1 quart casserole dish https://ebay.us/oBuKSi Sunset Magaine article https://stanfordmag.org/contents/the-legend-of-the-almost-lost ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ GREEN BEANS WITH SWISS CHEESE SAUCE (pg 60) 1 Tbsp butter, melted 1 Tbsp flour 1/2 tsp salt 1/2 tsp sugar 1/8 tsp pepper 1/4c milk 1/2 tsp grated onion 1/2c sour cream 2 cans (I used 14.5 oz cans) small whole green beans 1 1/2c shredded Swiss cheese 1/3c cornflake crumbs combined with 1 Tbsp melted butter In a small pan, blend thoroughly with melted butter the flour, salt sugar, and pepper; cook, stirring, until bubbly. Blend in milk. Remove from heat and stir in onion and sour cream until well mixed. Combine sauce with green beans and cheese and turn into a buttered 1 1/2qt casserole. Spread buttered cornflake crumbs on top. Bake, uncovered, in hot oven (400 degrees) for about 20 minutes. SPINACH BAKE (pg 75) 3 slices bacon, cut in small pieces 1 small onion, minced 2c chopped uncooked spinach (approx. 1lb) or 2 packages (10oz each) frozen chopped spinach 1c shredded cheddar cheese 2 eggs 1/2 tsp salt Dash of pepper 3 Tbsp fine dry bread crumbs Cook bacon until lightly browned; drain on paper towels. Pour off all but 2 Tbsp bacon drippings, add onion and cook until limp. Combine chipped spinach, cheese, and cooked onion. Beat eggs with the salt and pepper and stir into the spinach mixture. Turn into shallow, greased 1 quart baking dish. Spinkle with bread crumbs and bacon pieces. Bake, uncovered, in moderate oven (350 degrees) for 40 minute or until spinach mixture is set. SCALLOPED FRESH CORN (pg 69) 3c fresh corn cut from the cob 1/2c sliced ripe olives 1/2 to 3/4 diced mozzarella cheese 3/4 tsp salt 1/4 tsp pepper 1 1/2 Tbsp butter Combine corn with olives, cheese, salt, and pepper. Pour into a shallow 1 1/2 to 2 quart casserole. Dot with butter. Bake, uncovered, in a moderate oven (350 degrees) for 25 minutes or until cheese is melted and bubbling. ------------------------------ TIMESTAMPS 0:00 Intro 0:44 Green Beans with Swiss Cheese Sauce 7:44 Spinach Bake 13:40 Scalloped Fresh Corn 17:24 Cookbook Chat - The Sunset Casserole Book (1965) ------------------------------ DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.