Creative casseroles #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Diced port butt |
| 12 | Sliced baked ham | |
| 1 | pounds | Frankfurters; scored |
| 4 | Knockwurst; sliced | |
| 2 | cans | (1 lb ea) dried lima beans; drained |
| 1 | pounds | French fries; frozen, crinkle cut |
| 3 | cups | Spaghetti; cooked |
| 2 | Zucchini; diced, cooked | |
| 1 | can | (12 or 16 oz) whole-kernel corn; drained |
| 2 | larges | Peppers; red or green, chopped and sautéed |
| 1 | can | Condensed cheddar cheese soup plus (1/2 c. beer and; 1 tbl prepared mustard) |
| 1 | Envelope spaghetti sauce mix; cooked | |
| 9 | ounces | (small) onions with cream sauce; frozen, plus (1 tbl chopped parsley) |
| Shredded process American or muenster cheese | ||
| Crushed corn chips with sliced; pitted ripe olives, and chopped onion | ||
| Wheat germ tossed with melted butter; or margarine, chopped parsley and green onions | ||
Directions
COOKED HAM OR SAUSAGE
POTATOES-PASTA-RICE-BEANS
VEGETABLES - FRESH OR FROZEN
SAUCES & 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