Creative casseroles #3

4 Servings

Ingredients

Quantity Ingredient
2 cups Diced port butt
12 Sliced baked ham
1 pounds Frankfurters; scored
4 Knockwurst; sliced
2 cans (1 lb ea) dried lima beans; drained
1 pounds French fries; frozen, crinkle cut
3 cups Spaghetti; cooked
2 Zucchini; diced, cooked
1 can (12 or 16 oz) whole-kernel corn; drained
2 larges Peppers; red or green, chopped and sautéed
1 can Condensed cheddar cheese soup plus (1/2 c. beer and; 1 tbl prepared mustard)
1 Envelope spaghetti sauce mix; cooked
9 ounces (small) onions with cream sauce; frozen, plus (1 tbl chopped parsley)
Shredded process American or muenster cheese
Crushed corn chips with sliced; pitted ripe olives, and chopped onion
Wheat germ tossed with melted butter; or margarine, chopped parsley and green onions

Directions

COOKED HAM OR SAUSAGE

POTATOES-PASTA-RICE-BEANS

VEGETABLES - FRESH OR FROZEN

SAUCES & 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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