Creamy Cucumber Casserole
Vintage Recipe Box 150 Overview
These recipe binders were purchased on eBay from a seller located in Valley Springs, South Dakota. There are two small binders that go into the green storage case that was created by “The Recipe Collector.”
The original owner was JoAnne A. GRIM from Merchantville, Camden County, New Jersey and since she is still alive, we will not publish further information at this time.
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Recipe Card Details
Creamy Cucumber Casserole Recipe Card Front
Front of the recipe card for Creamy Cucumber Casserole.
Vintage Kitchen Tools, Dishes, and Cookbooks
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Creamy Cucumber Casserole Recipe
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- 4 large cucumbers ( about 2 1/2 pounds )
- 1 cup of chopped celery ( about 2 stalks )
- 1/3 cup of milk
- 1/4 teaspoon dried dill weed
- 1 can of condensed cream of celery soup
- 1 jar of diced pimientos, drained
- 1/4 cup of firm margarine or butter
- 1 cup of Bisquick baking mix
- Cut cucumbers lengthwise into halves and remove seeds
- Cut each half crosswise into 1/2 inch slices
- Mix celery, milk, dill weed, soup and pimientos in ungreased 2 quart casserole; stir in cucumbers
- Cut margarine into baking mix until crumbly; sprinkle over cucumber mixture
- Bake uncovered in 400 degree F. oven until hot and bubbly and topping is light brown ( about 50 minutes )