Create Your Own Casserole
Ingredients| PROTEIN USE 1 1/2 TO 2 CUPS 1 canned ham, chopped 1 cooked chicken/turkey,choped 1 canned luncheon meat 1 cooked beef, veal, lamb or pork 1 hard cooked eggs 1 frankfurters 1 cheese 1 canned tuna or salmon SAUCE 1 CAN CONDENSED SOUP 1 -and 1/2 cup liquid 1 cream of celery soup & milk 1 cream of chicken soup and buttermil, k 1 cream of potato soup and sour cream 1 cream of mushroom soup and cream 1 tomato juice 1 cheddar cheese soup and vegetable j, uice 1 tomato soup and water COOKED VEGETABLES/1 1/2 CUP 1 sauteed onions, green pepper and ce, lery 1 cooked or canned green beans 1 cooked or canned peas 1 cooked or canned carrots 1 cooked or canned asparagus 1 cooked shredded cabbage 1 cooked broccoli COOKED STARCH/1 1/2 TO 2 CUP 1 noodles 1 macaroni 1 rice 1 potatoes 1 spaghetti 1 corn 1 sweet potatoes TOPPING 1/3 TO 3/4 CUP 1 crushed potato chips 1 fresh bread crumbs mixed with melte, d butter 1 french=fried onion rings 1 crushed cornflakes 1 grated cheese 1 slightly crushed potato sticks 1 slivered almonds 1 cracker crumbs OPTIONAL 1 salt and pepper to taste 1 other seasonins to taste |
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SOURCE: Mennonite Country-Style Recipes & Kitchen Secrets by
Esther H. Shank, copyright 1987, ISBN #0-8361-3697-7. MM format by
Ursula R. Taylor who got this from Sherry Pinamonti in the Feb. 1996
cookbook swap. This recipe was adapted by permission from The
Richmond/Va./News Leader.
With a variety of canned and packaged foods and a few leftovers in
your refrigerator, you can create a casserole in minutes. Mix and
match one ingredient from each category to suit your taste and
supplies you have on hand. Choose selections that enhance each other.
Layer all ingredients except topping in a greased 2 quart casserole
dish, adding salt and other seasonings to taste. Bake at 350~ until
hot thorugh for 20 to 25 minutes. Sprinkle on topping and bake until
slightly browned - another 10 to 15 minutes longer.
Servings:
1
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