1960's Side Dishes

1960’s Side Dishes

                                           by Collette

The following side dishes became popular during this decade.

Carrot Casserole

 8 large carrots                                   1 tablespoon prepared mustard

1 cup chopped celery                         ½ cup mayonnaise
1 medium onion, chopped                 salt

Cook the carrots, drain and mash. Add remaining ingredients and mix well. Place in a casserole dish and bake at 350 degrees for about 45 minutes. Serves: 4-6

Rice, Onion, and Mushroom Casserole

1 cup raw, long grain rice                 1 (4 ounce) can mushrooms

¾ stick of butter                                salt and pepper to taste
1 can onion soup                              1 soup can of water

Mix all ingredients together and bake in a covered casserole for one hour at 350 degrees. Serves: 4-6

Celery Casserole

4 cups diced celery                            1 stick butter

1 can sliced water chestnuts              salt and pepper to taste
1 can celery soup                              1 ½ cups of crushed Ritz crackers

Cover celery with water and bring to a boil (do not continue to boil); set aside from heat, then drain. Add the water chestnuts, soup, butter and salt and pepper. Mix and place in a baking dish and cover with the cracker crumbs. Bake at 350 degrees for 30-35 minutes. Serves: 4-6