Yield: 4 Servings
Measure | Ingredient |
---|---|
8 \N | Hard cooked eggs; sliced |
2 cups | Cheddar cheese; diced |
8 ounces | Swiss cheese; sliced |
2 cups | Gruyere cheese; shredded |
3 cups | Brown rice; cooked |
2 cups | Boiled potatoes; peeled, sliced |
3 cups | Cooked ziti; rotelle, or elbow macaroni |
10 ounces | Frozen chopped spinach; thawed |
2 larges | Onions; (2 cups), shopped and sautéed |
2 cups | Frozen carrots; cooked |
1 can | (1 lb) tomatoes; stewed |
¾ cup | Mayonnaise or salad dressing plus; (1/ c. milk & 2 tbl lemon juice) |
1 \N | Envelope (1 oz) onion sauce e mix; cooked plus, (1/2 tsp. leaf savory, crumbled) |
\N \N | Canned French fried potato sticks |
\N \N | Solf white bread crumbs; tossed in butter or margarine, and grated parmesan cheese |
\N \N | Buttered cherry tomato slices; with mixed Italian herbs |
EGGS OR CHEESE
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