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Interesting recipes come from variety of sources

This week's recipes include Panic Casserole, Ranch Roasted Potatoes, and Crockpot Apple Crisp
From the Kitchen by Joyce Walter

It is difficult to remember the sources of recipe clippings that make their way into scribblers and scrapbooks, or folded to fit into small recipe boxes.

As I looked through a binder of such clippings and scribblings, the following three recipes caught my eye. 

• • •

Panic Casserole

4 onions, sliced
4 potatoes, peeled and sliced
1 lb. lean hamburger, cooked and crumbled
1 cup rice, uncooked
2 cups chopped celery
2 cups diced carrots
2 cans cream of tomato or mushroom soup
2 cups boiling water
salt, pepper and spices to taste

Spray large casserole or roaster with cooking spray. Layer onions, potatoes, cooked hamburger, rice, celery and carrots in the prepared dish.

In a separate bowl mix the soup, water and spices and pour over the vegetables and meat. Cover and bake at 250-350 degrees F for 3-5 hours.

Leftovers may be frozen for later use.

• • •

Ranch Roasted Potatoes

2 lbs. potatoes, unpeeled and cut into small chunks
1/2 cup bottled ranch dressing
1/4 cup shredded cheddar cheese and more for topping
1/4 cup crumbled, cooked bacon
1 tbsp. dill mix
salt and pepper to taste
3 green onions, chopped for topping

Preheat oven to 350 degrees F.

Mix ranch dressing, dill, cheese and bacon. Add potatoes and salt and pepper and toss to coat. Spoon into a greased 9x13 inch dish. Cover with foil and bake for 60 minutes.

At the 30 minute mark, stir gently to rotate potatoes. Remove foil. Raise temperature to 400 degrees F and stir again during the final 30 minutes. Sprinkle on more cheese and bake about 10 minutes longer until it is browned and bubbly. Remove from oven and sprinkle onions on top as a garnish.

• • •

Crockpot Apple Crisp

2-3 apples, peeled and sliced
1/3 cup packed brown sugar
1 tsp. each cinnamon and nutmeg
2 cups oatmeal
4 cups water

Mix apples, sugar and spices and put into the crockpot. Pour the oatmeal over the apples. Then pour in the water. Do not stir. Cook for 8-9 hours on low heat. Do not remove lid for at least three hours into cooking time. Do not stir. 

At the end of the cooking time, turn off heat and let stand about 15 minutes before scooping out servings. Serve with ice cream, whipped cream or caramel topping.

Leftovers may be frozen in single servings.

Joyce Walter can be reached at