Recipe: Creative Casseroles #3 (ham or sausage, Family Circle magazine, 1976)

CREATIVE CASSEROLES #3 (HAM OR SAUSAGE)

"Casseroles can be yours by the dozens. Follow this chart for a multitude of appealing combinations."

Select one ingredient from each category, then follow the preparation instructions below:

COOKED HAM OR SAUSAGE:
2 cups diced cooked pork butt
12 sliced baked ham
1 pound frankfurters, scored
4 knockwurst, sliced
STARCH/FILLER:
- 2 cans (1 pound each) lima beans, drained
- 1 pound crinkle cut frozen, French fries, thawed
- 3 cups cooked spaghetti
VEGETABLES (FRESH OR FROZEN):
- 2 zucchini, diced, cooked
- 1 (12 or 16 ounce) can whole-kernel corn, drained
- 2 large red or green bell peppers, chopped and sauteed
SAUCES AND SEASONINGS:
- 1 (10 3/4 ounce) can condensed cheddar cheese soup plus 1/2 cup water or beer and 1 tablespoon prepared mustard
- 1 envelope spaghetti sauce mix, cooked according to package directions
- 9 ounces frozen (small) onions with cream sauce plus 1 tablespoon chopped parsley)
CASSEROLE TOPPINGS:
- 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

INSTRUCTIONS:
Take one ingredient from each CATEGORY and combine them with each other in an 8-cup casserole. Bake in moderate oven (375 degrees F) for 35 minutes, or until bubbly.

Makes 4 to 6 servings
Adapted from source: Family Circle magazine, January, 1976