Cooking with Barbara
Vegetable Casserole
By Barbara Walker-Huff

I have been writing about recipes of the 40's and the 50's. Those were the " Best of Times and the Worst of Times". A quote from the beginning of Dicken's " Tale of Two Cities" which my grand daughter had to read while we were in Italy last year.

The War had ended " Hallelujah" and no more rationing. The sadness however that many of our boys from our town did not make it home was a reality.

We still remember the happy times at the U.S.O. dances. I was working at the Naval Air Station in Atlanta, and at that time wanted to become a "WAVE".

My father flatly refused to allow it. I had loved the uniform, but alas I was bound for college to major in Home Economics. In a funny twist of events I

failed Chemistry after several

Cooking

attempts and three courses were

required so I changed my major to Elementary Education, where I taught for thirty-five years. So I guess a little failure changed mu destiny.

Just a memory from the Naval Air Station days. While working there I had the great opportunity to share an elevator with Tyron Powers of the movies, and even got his autograph. Back then that was a big thing.

During those years, money was tight so we cooked lots and lots of casseroles. Here is a similar recipe like the Green Bean Casserole we all grew to love and still share.

1 package frozen vegetables, cook 5 minutes.

1 can condensed Cream of Broccoli soup

1/3 cup of milk or Cream of Mushroom Soup

1 1/2 cups French Onion Rings

Combine vegetables, soup, milk and 2/3 cup onions. Place in a buttered casserole dish, sprinkle rest of onions on top. Bake at 350 degrees for 20 minutes.

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