Casseroles for St. John's Hospice
Drop off third Monday of each month at 213 Cliveden Avenue, Glenside, PA, before 10am
Please freeze and put your Name - Parish - Month & Year on top of pan
Call if any questions - Mary Fran McNamara - 215-886-9649
Pans can be picked up at any time in the rear of church.
1. HOT DOGS & BAKED BEANS CASSEROLE
2 cups diced celery
2 cups diced onions
1 can stewed tomatoes 16 oz
1 large can baked beans (3lb-4oz)
8 to 12 hot dogs, cut penny size
1 cup diced American cheese
Combine all ingredients in pan, sprinkle with parsley.
Will be baked at St. John's.
2. TUNA CASSEROLE
2-1/2 cups cut up celery
2 cans cream of mushroom soup (10-l/2oz)
1 cup minced onions
1/2 cup of water (more if needed)
1 cup diced cheese
1 cup milk
2 to 3 cans chunk tuna (6-1/2oz) or 1 large can tuna (13oz)
1/2 tsp pepper
2 cans Chow Mein Noodles or 1 lb cooked wide noodles or 1 lb cooked elbow macaroni
Combine all ingredients and pour into ungreased casserole.
Sprinkle with parsley.
Will be baked at St. John's.
3. RANCH STYLE BAKED BEAN CASSEROLE
1 lb ground beef
1 envelope onion soup mix
1/2 cup water
1 cup catsup
2 tbsp prepared mustard
2 tsp vinegar
2 one lb cans pork & beans in tomato sauce
2 one lb cans kidney beans (drained)
Brown beef in skillet then pour all ingredients into greased casserole.
Baking will be done at St. John's.
4. SPANISH NOODLES
8 or 10 oz pkg wide noodles
4 tsp sugar
2 tsp salt
2 one lb cans tomatoes
20 to 24 frankfurters (cut into small pieces)
4 tbsp butter
2 cups diced celery
2 onions, sliced thin
1 cup strong American cheese (grated)
Pepper
Boil noodles for 3 minutes in salted water. Drain. Allow cold water to run over noodles to separate them.
Add sugar and salt to tomatoes. Arrange half the sliced franks in bottom of buttered casserole. Cover with half the noodles, celery, onions, and cheese. Add remaining ingredients in the same way. Pour
tomatoes over all. sprinkle with a little salt and pepper.
Baking will be done at St. John's.
5. CORNED BEEF CASSEROLE
1 lb noodles
3 qts boiling water
3 tsps salt
2 cans (10-1/2oz) condensed cream of chicken soup
2 cups milk
2 cans (12oz) corned beef (Spam, etc.) cut into small pieces
1/2 of American cheese, cubed (about 2 cups)
1/2 cup minced onion
1 cup fine, dried bread crumbs
2 tbsp melted butter
Cook noodles in boiling, salted water until tender; drain, but do not rinse. Combine soup and milk. Arrange beef, cheese, onions, noodles, and soup mixture in layers in greased casserole. Sprinkle with buttered bread crumbs,
Baking will be done at St John's.
St. Luke the Evangelist Roman Catholic Church.
St. Luke Rectory, 2316 Fairhill Ave., Glenside, PA 19038 215-572-0128 StLukeRC@aol.com