Zucchini varieties casseroles

4 Servings

Ingredients

Quantity Ingredient
1 cup Zucchini, sliced OR 1/2 c Celery & 1/2 c Sweet Green Pepper, if zucchini not available
1 Onion, sliced
2 tablespoons Margarine
1 cup Peas & Celery
1 cup Peas & Mushrooms
1 cup Tomatoes & Mushrooms
1 cup Tomatoes & Eggplant
1 cup Tomatoes & Corn
1 cup Tomatoes & Green Peppers
1 cup Summer Squash & Celery
1 cup Green Peppers & Carrots
1 cup Green peppers & Celery
1 cup Green Peppers & Mushrooms
½ pounds Chicken, chopped
½ pounds Lamb, ground
½ pounds Turkey, chopped
½ pounds Pork, ground
½ pounds Ham, chopped
½ pounds Bacon, crumbled
½ pounds Beef, ground
½ pounds Veal, ground
½ pounds Sweet Pork Sausage
½ pounds Italian Pork Sausage
2 cans Tuna
1 cup Bechamel, (White Sauce)
1 cup Tomato, fresh
1 cup Tomato-Cheese
1 cup Sour Cream
1 cup Sour Cream-Tomato
1 cup Chicken Veloute
1 cup Cheese
1 cup Mornay
1 cup Custard
1 cup Mayonnaise
1 cup Spaghetti Squash
1 cup Rice, White or Brown
1 cup Barley
1 cup Noodles
1 cup Macroni
1 cup Spaghetti
1 cup Green Noodles
1 cup Squash, any variety
1 cup Shaped Pasta, any variety
1 cup Wild Rice
½ cup Bread Crumbs
½ cup Bread Crumbs & Cheese
½ cup Potato Chips, crushed
½ cup Cracker Crumbs
½ cup Crushed Cereal,any kind
½ cup Swiss Cheese, grated
½ cup Parmesan Cheese, grated
½ cup Romano Cheese, grated
½ cup Mozzarella Cheese, grated
½ cup Cheddar Cheese, grated
½ cup Gruyere Cheese, grated

Directions

TO START

VEGETABLES

MEATS COOKED

SAUCES

BOTTOM COOKED

TOPPINGS

Saute starting ingredients til soft. Make a selection from each catagory.

Mix and place in casserole dish or scooped out squash shells, cover with chosen topping, and bake at 350'F about 30 minuets.

Posted to recipelu-digest by jeryder@... (Judy E Ryder) on Mar 04, 1998

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