Creative casseroles #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken diced |
| 12 | slices | Roast turkey |
| 2 | cups | Lamb shoulder; diced |
| 12 | slices | Roast leg of lamb |
| 6 | ounces | Stuffing mix; chicken-flavored, cooked |
| 3 | cups | Noodles; cooked |
| 3 | cups | White rice; cooked |
| 6 | ounces | Mushrooms; canned or 1/2 lb fresh |
| 2 | cups | Celery; sliced, cooked |
| 10 | ounces | Frozen peas; cooked |
| 10 | ounces | Frozen broccoli spears; cooked, with hollandaise sauce |
| 2 | Envelopes (1 oz) white sauce mix; cooked plus, (1 tsp curry powder and 1/4 c. raisins) | |
| 1 | can | (11 oz) chicken gravy |
| Chinese noodles and sliced water chestnuts | ||
| Dry bread crumbs tossed with; melted butter or margarine, and lemon-pepper | ||
| Crushed corn flakes; tossed in butter or margarine, with chopped chives | ||
Directions
COOKED CHICKEN OR LAMB
POTATOES-PASTA-RICE-BEANS
VEGETABLES - FRESH OR FROZEN
SAUCES AND SEASONINGS
CASSEROLE TOPPINGS
Casseroles can be yours by the dozens. Follow this chart for a multitude of appealing combinations.
Source: Family Circle 1/76
INSTRUCTIONS: Take one ingredient from each CATEGORY and combine them with each other in an 8-cup casserole. Bake in moderate oven, 375-F, for 35 minutes, or until bubbly. Makes 4 to 6 servings.
Recipe by: Marie T. Walsh & Joseph Taveroni Recipe by Vegetarian site* Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 20, 1998