Creative casseroles #2

4 Servings

Ingredients

Quantity Ingredient
2 cups Chicken diced
12 slices Roast turkey
2 cups Lamb shoulder; diced
12 slices Roast leg of lamb
6 ounces Stuffing mix; chicken-flavored, cooked
3 cups Noodles; cooked
3 cups White rice; cooked
6 ounces Mushrooms; canned or 1/2 lb fresh
2 cups Celery; sliced, cooked
10 ounces Frozen peas; cooked
10 ounces Frozen broccoli spears; cooked, with hollandaise sauce
2 Envelopes (1 oz) white sauce mix; cooked plus, (1 tsp curry powder and 1/4 c. raisins)
1 can (11 oz) chicken gravy
Chinese noodles and sliced water chestnuts
Dry bread crumbs tossed with; melted butter or margarine, and lemon-pepper
Crushed corn flakes; tossed in butter or margarine, with chopped chives

Directions

COOKED CHICKEN OR LAMB

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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