Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took honorable mention in the State Journal’s not from scratch category in 1974 and was submitted by Mrs. Ruth T. Wahl of Madison.

Make-ahead leftover bake

1 16-ounce can applesauce

1 can condensed cream of mushroom soup

½ of an 8-ounce package of bread stuffing mix

2 to 2 ½ cups cut-up cooked turkey, chicken, or ham

1 10-ounce package frozen chopped spinach, thawed

Paprika

Combine applesauce and soup. Prepare stuffing mix according to package directions. Place half of meat in bottom of 2-quart casserole. Add half of prepared stuffing. Top with all of spinach, then with half of soup mixture. Add layers of remaining meat, stuffing and soup mixture. (If desired, refrigerate at this point.)

Bake in moderate (350 F) oven for 30 to 40 minutes, or until bubbly. Sprinkle generously with paprika.

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