Hagemann Family Cookbook


Corn Casserole

Molly Anderson


1 box Jiffy Mix corn muffin mix

3 eggs

1 can whole corn (juice and all)

1 can cram corn

8 oz. sour cream

1 stick melted butter


Mix together and pour into a greased bake @ 350 1 hour.

Fried Green Beans



1 large can of green beans (keep juice in case you need it)

Hormel Baco Bits (about ½ jar)

Chopped onion

Garlic salt

3-4 tablespoons of oil


Cook onion 1 to 2 minutes, add beans and garlic.


Pour Baco Bits into mixture while cooking. 


Serve hot.




Joan Clevenger – the best cook around! 


1 lb. bulk pork sausage (I use mild) 

1 medium onion, chopped 

1 clove garlic, minced (I use garlic powder; between 1/4 and 1/2 teaspoon) 

2 16 ounce cans black eyed peas (un-drained) 

1 16-ounce can tomatoes (I get chopped tomatoes) 

1/4-cup water 

1-teaspoon chili powder 

1/4-teaspoon pepper 


Crumble sausage in a skillet, and cook until done. Drain well. Stir onion and garlic into sausage and sauté 3 to 5 minutes. Add remaining ingredients; simmer mixture for 1 hour stirring occasionally. *I make this in a Dutch oven, so I just fry the sausage in the Dutch oven, drain and return it to the same pot. It saves washing the skillet. You can add more seasonings if you like, and hot sausage would give it more bite, if you like it hotter. Sometimes the peas have enough liquid in them that I don't add the 1/4-cup of water. Make it like the recipe first, and then you can make it your own recipe after that. Enjoy. 

Green Bean Bundles




Canned Whole Green Beans

Wrap ½ strip of bacon around 7-8 whole green beans.


Combine and melt the following in the microwave:

1 stick butter

1/3 cup brown sugar

1/8 tsp. garlic


Pour mixture over the wrapped green beans.

Bake at 350 for 20 minutes.

Turn over and broil for another 7 minutes.

Grandma Edith’s Squash Dressing


2 lbs. Yellow squash

1/4 cup of water

16oz. Package of cornbread mix (bake as directed)

2 cups milk

1/2 cup chopped celery

1/2 cup chopped onion

2 tablespoons Margarine

1 tsp. black pepper

(1)  10 oz. Can cream of chicken soup

2 tsp. poultry seasoning


Preheat oven to 350 degrees.  Cook squash in water in covered saucepan until tender.  Drain and mash.  Crumble bread into milk.  Set aside.  Sauté celery and onion in margarine until tender.   Add pepper soup poultry seasoning and squash.  Stir in cornbread mixture.  Pour ingredients into a 2-quart casserole.

Joan’s Broccoli and Rice Casserole

Joan Clevenger


1/2 cup chopped celery

1 medium onion (chopped)

1 package frozen broccoli

2 tbl. Oil

1-cup minute rice (cooked)

1 cup milk

1 can celery or mushroom soup

1 medium jar Cheese Whiz


Sauté 1/2 cup chopped celery and 1 medium onion... chopped...1 package chopped frozen broccoli in 2 tbl. Oil for 10 minutes...add 1 cup minute rice, cooked, 1 cup milk, 1 can celery or mushroom soup and 1 medium jar cheese whiz.  Mix and place in casserole and bake in 350 oven for 30 minutes.

Pickled Okra

PaPa (HB Ward)


Cut tips off okra and wash

Have jars clean - place in jar:

     1 tsp. Dill seed

     1 tsp. salt

     1 clove pealed garlic

     1 slice onion

     1 hot pepper

Boil water - cook okra 1 1/2 minutes

Place in jars to top

Pour boiling vinegar and water solution (1-cup water to 1-cup vinegar) over okra

Seal with "hot" lids.

Grandma's Cornbread Dressing


2 packages Cornkits - cooked

2 cans biscuits + 5 little ones - cooked

  (I usually cook the cornbread and biscuits a day ahead and store in a paper sack)

8 eggs

Several cans of chicken broth


1 tbl. fresh Sage

1/2 cup onions - sautéed in grease

1/2 cup celery - sautéed in grease


Crumble biscuits and cornbread.  Add 8 eggs to the cornbread/biscuit mix.  Stir together with a little chicken broth, black pepper and 1 tablespoon sage (do not add salt!).  Add more broth until very moist.  Add sautéed onions and celery and butter (crumble up) to dressing. 


Place dressing in a well greased pan.  Cook at 350-400 for 1 hour until brown.

Potato Casserole


This was a recipe Dayna found on the back of a hash brown bag.  I quickly became a family favorite for both Dayna’s and Kelly’s families!


32 oz. bag hash browns (thawed)

1 stick butter (melted)

1 can cream of mushroom soup

16 oz. sour cream

10 oz. grated cheddar cheese

Salt, pepper and dried onion to taste


Corn flakes


Mix all ingredients (except corn flakes) and put in 9x13 pan.  Crunch up corn flakes and cover top.  Cook 45 minutes at 350 degrees.


Western Bean Bake

Kelly/Cathy Ruiz


½ lb. ground beef

½ lb. diced bacon

1 died onion


Brown above – drain well



¼ cup ketchup

¼ cup BBQ sauce

2 tbl. molasses

2 tbl. yellow mustard

½ tsp. salt

¼ tsp. pepper

½ tsp. chili powder (I use more)


Mix above ingredients together and add to the beef mixture.



1 – 16 oz. Pork and Beans

1 – 16 oz. kidney beans

1 – 16 oz. butter beans


Don’t drain the beans.


Bake uncovered for 1 hour at 350.