Creative casseroles #4
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 | Envelope (1 oz) onion sauce e mix; cooked plus, (1/2 tsp. leaf savory, crumbled) | |
| Canned French fried potato sticks | ||
| Solf white bread crumbs; tossed in butter or margarine, and grated parmesan cheese | ||
| Buttered cherry tomato slices; with mixed Italian herbs | ||
Directions
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