Creative casseroles #4

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

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