It’s called “carefree” for a reason: It’s likely that all of the ingredients are already in your cupboard or refrigerator, and you can easily have it ready in less than 30 minutes. It was originally featured in the August 1980 issue of The State.
casseroles
Turkey Rice Casserole
This simple but satisfying turkey rice casserole from the November 1978 issue of The State is sure to become a favorite weeknight meal that your whole family will enjoy.
Deviled Egg and Crabmeat Casserole
It might seem like an unusual combination, but this casserole from the March 1963 issue of The State is definitely worth a try if you’re looking to impress your friends at the next potluck dinner.
Beans Mexicana Casserole
This Mexican-inspired casserole calls for Ann Page beans, a popular brand when this recipe was published in the January 1951 issue of The State. We suggest whipping up this easy dish using any bean of your liking.
Sweet Potato and Orange Casserole
The State’s first official published casserole dish in December 1942, this sweet and zesty casserole could easily be dinner’s side dish or even dessert.
Creole Eggplant Casserole
This hearty recipe wasn’t labeled as a casserole when it was published in The State in 1941, but it’s baked in a classic casserole dish and calls for ingredients you’d find in many casseroles, such as diced vegetables, breadcrumbs, and of course, grated cheese.
Mrs. Deberry’s Butter Bean Casserole
Do you love butter beans? Try Mrs. Deberry's Butter Bean Casserole from St. James United Methodist Church's cookbook.
Vidalia Onion Casserole
This casserole recipe comes from Memories of Food, People, & Places.
