Creative casseroles #5

Yield: 4 Servings

Measure Ingredient
2 cans Tuna; (abt 7 oz ea)
1 can Salmon; (1 lb)
2 cans Minced clams; (8 oz ea)
2 cans Shrimp; (5 1/2 oz ea)
1 pack Chicken flavored rice mix; cooked, (7 oz)
1 pack Frozen macaroni and cheese; thawed, (1 lb)
3 cups Cooked potatoes; diced
2 larges Cucumbers; pared, cubed and cooked 5 min.
1 pack (9 oz) frozen Italian green beans; thawed
2 cups Broccoli; diced
1 pack (8 oz) frozen peas with cream sauce; cooked
2 \N Envelopes (cup-size) instant lobster bisque plus; (1 c boiling water, 2 tbl dry sherry, 1 cup sour cream, and 1/2 cup milk)
\N \N Buttered popcorn tossed with seasoned salt and seasoned pepper
\N \N Frozen French fried onion rings or potatoes sprinkled with herb-seasoned salt
\N \N Toasted slivered almonds

FISH OR SHELLFISH

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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