Neshoba County Fair Recipes from Brock’s selections

The Neshoba County Fair, which is a time for relatives and friends to come together, is known as Mississippi’s “Giant House Party”. Right outside Philadelphia, Mississippi, rustic cabins are prepped for all these relatives and friends to get together, and the food abounds.

The fair begins the last week of July and lasts for an entire week. I have had the privilege to have some great friends who invite me each year to the fair and to their cabin, and we all enjoy some of the finest food , as well as share some tasty recipes with each other. This week, I am providing you three terrific recipes that you might want to try out if you are cooking at the fair this year.

The first recipe is a super Mexican-themed casserole that will surely leave your guests wanting seconds and thirds. It is super cheesy, rich and is great served with a green salad and hot garlic bread. Secondly, my Dorito Casserole recipe! It is a tried and true favorite for all my friends. It is rich, delicious and so cheesy. Everyone loves it—kids, teenagers, and even the old folks who are young at heart. And my third recipe is my famous “Neshoba County Fair Mac and Cheese” recipe, which dozens of people have asked me about and wanted me to reprint for them in the Journal. And the fair is coming up. Dozens of folks who have prepared this have said they enjoyed this recipe so much and that it was the best recipe EVER!!! Try it out, and you’ll agree! Cut these recipes out for the fair, readers! You will not be disappointed in them. Here’s to good southern food! Enjoy, readers!!!

“Neshoba County Fair” Mexican Delight 

Note: A “Mexican Casserole for a Crowd”, this delightful casserole will feed 12-15 or more people and is one of my picks to prepare or take to the Neshoba County Fair this year!

2 lbs. ground beef

1 lg. onion, chopped

1 lg. green bell pepper, chopped

2 small jars mild taco sauce

1 can cream of mushroom soup

1 can cream of chicken soup

8 oz. sour cream

16 oz. grated cheddar cheese, divided

Chili cheese flavored Fritos (for bottom)

Brown meat with onion and bell pepper. Drain and add taco sauce, soups, sour cream and 8 oz. cheese. Mix well. Line a greased large oversized casserole dish (larger than 13×9) with Chili cheese flavored brand Fritos. Pour mixture on top of Fritos. Top with remaining cheese, cover with foil, and bake at 350 for about 45 min or until cheese is fully melted on the top, and the casserole is heated through. You may top individual servings with more Fritos, sour cream and diced green onions. Half this recipe for a smaller casserole. If you prepare as a smaller casserole, you can put it in a small casserole dish.

“Neshoba County Fair” Dorito Casserole

Note: I prepared this for the Neshoba County Fair a couple years ago, and my close friends had a fit over it. It was so easy to prepare and delicious, and if you are preparing this for a very large crowd, you may double the recipe! Good stuff!!!

2 lbs. fresh ground chuck

1 large onion, chopped

1 lg. jar mild taco sauce

16 oz. sour cream

3 Tbsp. butter

16 oz. grated cheddar cheese,

Nacho cheese Doritos

Cook meat with onion and drain. Return to stove and add taco sauce and sour cream. Add butter, and heat through. Pour into a greased 13×9 casserole dish. Top with cheese and crushed Doritos. Line the sides of the dish with some uncrushed Doritos. Bake at 350 for 40 min lightly covered or until cheese is bubbly and heated all the way through.

“Neshoba County Fair” Macaroni and Cheese

Note: I prepared this for some of my dear friends at the Neshoba County Fair several years back, where we had a delicious supper, and it was inhaled instantaneously by everyone! It is the best macaroni and cheese dish I have ever tried! The secret to this awesome recipe is the addition of sour cream and heavy cream! So delicious and so creamy—and this feeds about 20-25 guests!!! I have been asked for this recipe more than any other that I have ever shared. So here it is again for those who didn’t get a copy last time! Enjoy!

2 lb. elbow macaroni

2 lb. block Velveeta cheese, melted w/3 Tbsp. milk

2 cups whipping cream

2 sticks Land O’Lakes butter, melted

16 oz. sour cream

1 tsp. lemon pepper seasoning

1 tsp. salt

1 tsp. black pepper

2 tsp. ground mustard

3-4 cups freshly grated mild cheddar cheese (for top)

Boil macaroni and drain. Transfer to large mixing bowl. Cut up cheese and melt in separate microwavable bowl with milk in microwave. Cook until smooth and melted, stirring every 30 sec so it won’t burn. Pour into cooked macaroni. Fold in cream, butter, sour cream, and seasonings until well incorporated. Transfer to large deep greased aluminum roasting pan. This makes a generous helping. Grate 3-4 cups of cheddar cheese all over top. Bake at 350 degrees uncovered for about 45 min or until bubbly and heated through. Add more salt and pepper on top depending on your preference for seasoning. Simply divine!!! This dish will feed 20 people.

Editor’s note: Brock W. Rogers, an experienced Southern food writer, overseas traveler, educator, and passionate student of the culinary & pastry arts, resides in Louisville. E-mail him at or find him on Facebook (Brock’s Southern Tidbits-Recipes).