Stroganoff Casserole

For chicken or tuna.

Here’s the other side of the recipe. Sorry I couldn’t flatten it more–I was already risking it crumbling further under my fingers and I thought it was as unfolded as I felt comfortable without doing harm to the paper.

This was an important clue in figuring out exactly who owned this box, and it’s nice that it also gives us a date for the recipe. Here’s another 1966 variation on stroganoff from the December 8, 1966 edition of the Hurst (Texas) Mid-Cities Daily News from an article titled “Glamour on Ground Beef Budget:”

Speedy Stroganoff

1 pound ground beef
1 can (10-3/4 oz.) cream of vegetable soup
1 cup dairy sour cream, at room temperature
1 can (4 oz.) sliced mushrooms, drained
Hot cooked buttered noodles or rice

In a 10-inch skillet brown ground beef, pour off excess drippings. In a bowl combine soup and sour cream; blend thoroughly. Add soup mixture and mushrooms to ground beef; heat to serving temperature. Serve immediately on noodles or rice. Makes 4-6 servings.

From the box of L.R. from Winston-Salem, North Carolina.

Stroganoff Casserole

1 can cream of celery or chicken soup
1/2 c. sour cream
1/2 or 3/4 c. milk
1 cup cooked cubed chicken or 7 oz. can tuna, drained, flaked
2 Tablespoons chopped parsley
2 Tablespoons chopped pimento
1/2 teaspoon salt, dash pepper
2 c. cooked medium noodles
2 Tablespoons buttered bread crumbs

Blend soup and sour cream. Stir in milk. Add chicken or tuna, parsley, pimento, seasonings and noodles. Pour into 1-1/2 gal. shallow baking dish. Top with crumbs. Bake at 350 for 30 minutes.

3 or 4 servings.

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