>> Cathy Callahan is a crafter and window dresser who draws inspiration from vintage crafts. She blogs about 60s and 70s crafts at cathyofcalifornia.typepad.com.
Casseroles were a staple when I was growing up in suburban Southern California during the 60s and 70s. They were touted in recipe books and women’s magazines as an easy and economical way to make dinner for your family. My mom would always rather craft than cook, so making casseroles was a way she could use her crafty skills to whip up a quick dinner.
In my mom’s 1971 Betty Crocker’s Recipe Card Library (housed in a beautiful avocado and lime-green box) are 27 casserole recipes for such delights as Hamburger Pie, Garden Supper Casserole, Dinner in a Dish, Frank-Bean Bake, and Zippy Beef Casserole.
There is a basic formula to making a casserole that you can rework in countless combinations. Most recipes call for some type of meat combined with noodles, rice, or vegetables, which can be compared to your favorite craft supplies such as felt, pompoms, rickrack, etc. You’ll need some kind of “glue” to hold it all together, like soup, ketchup, or sour cream. I like to think of the crunchy top (like bread crumbs, crispy onions, or chow mein noodles) as the glitter.
I felt drawn to the Zippy Beef Casserole recipe because it’s made from many of the same ingredients my mom liked to use: ground beef, elbow macaroni, cream of mushroom soup, ketchup, cheddar cheese, green pepper, instant minced onion, and crushed potato chips. But I updated the recipe with healthier ingredients (well, except the corn chips). And just as you might do while following the directions for a craft project, feel free to increase or decrease ingredients to suit your taste, or add whatever else you think sounds good. ×
RECIPE
1lb Soyrizo, crumbled and browned
8oz cooked organic macaroni
Two 15oz cans organic tomato sauce
½c chopped red onion
½c chopped bell pepper
1c shredded soy cheese
1c crushed corn chips
Preheat oven to 350°. Mix all ingredients
(except corn chips) in an ungreased 2-quart
casserole dish. Cover and bake for 40 minutes.
Uncover, sprinkle with corn chips, and bake
5 minutes longer. Makes 4 to 6 servings.
Make sure to save some leftovers for lunch the next day so you’ll have even more time to craft!
Photograph by Cathy Callahan
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