Side Pannel
Creative Casseroles #2
Ingredients List
- ---------------------------COOKED CHICKEN OR LAMB---------------------------
- 2 c Chicken diced
- 12 sl Roast turkey
- 2 c Lamb shoulder; diced
- 12 sl Roast leg of lamb
Directions
POTATOES-PASTA-RICE-BEANS
6 oz Stuffing mix;
-chicken-flavored, cooked
3 c Noodles; cooked
3 c White rice; cooked
VEGETABLES - FRESH OR FROZEN
6 oz Mushrooms; canned or 1/2 lb
-fresh
2 c Celery; sliced, cooked
10 oz Frozen peas; cooked
SAUCES AND SEASONINGS
10 oz 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 cn (11 oz) chicken gravy
CASSEROLE TOPPINGS
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
Casseroles can be yours by the dozens. Follow this chart for a multitude of
appealing combinations.
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.
6 oz Stuffing mix;
-chicken-flavored, cooked
3 c Noodles; cooked
3 c White rice; cooked
VEGETABLES - FRESH OR FROZEN
6 oz Mushrooms; canned or 1/2 lb
-fresh
2 c Celery; sliced, cooked
10 oz Frozen peas; cooked
SAUCES AND SEASONINGS
10 oz 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 cn (11 oz) chicken gravy
CASSEROLE TOPPINGS
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
Casseroles can be yours by the dozens. Follow this chart for a multitude of
appealing combinations.
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.
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