Title: Create Your Own Casserole
Categories: Casseroles, Main dish, Vegetables
Yield: 1 casserole
---------------PROTEIN -USE 1 1/2 TO 2 CUPS---------------
Canned ham, chopped
Cooked chicken/turkey,chop
Canned luncheon meat
Cooked beef, veal, lamb or
-pork
Hard cooked eggs
Frankfurters
Cheese
Canned tuna OR salmon
---------------SAUCE - 1 CAN CONDENSED SOUP---------------
-AND 1/2 CUP LIQUID
Cream of Celery soup & milk
Cream of chicken soup and
-buttermilk
Cream of potato soup and
-sour cream
Cream of mushroom soup and
-cream
Tomato juice
Cheddar cheese soup and
-vegetable juice
Tomato soup and water
----------------COOKED VEGETABLES/1 1/2 CUP----------------
Sauteed onions, green pepper
-and celery
Cooked or canned green beans
Cooked or canned peas
Cooked or canned carrots
Cooked or canned asparagus
Cooked shredded cabbage
Cooked broccoli
-------------------------OPTIONAL-------------------------
Salt and pepper to taste
Other seasonins to taste
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.
