Recipe: Creative Casseroles #4 (eggs or cheese, Family Circle magazine, 1976)
Main Dishes - CasserolesCREATIVE CASSEROLES #4 (EGGS OR CHEESE)
"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:
EGGS OR CHEESE:
- 8 hard cooked eggs, sliced
- 2 cups diced cheddar cheese
- 8 ounces Swiss cheese, sliced
- 2 cups shredded Gruyere cheese
STARCH/FILLER:
3 cups cooked brown rice
2 cups boiled potatoes, peeled, sliced
3 cups cooked ziti, rotelle, or elbow macaroni
VEGETABLES (FRESH OR FROZEN):
- 10 ounces frozen chopped spinach, thawed, squeezed dry
- 2 large onions (2 cups), chopped and sauteed
- 2 cups frozen carrots, cooked
SAUCES AND SEASONINGS:
- 1 (1 lb) stewed can tomatoes
- 3/4 cup mayonnaise or salad dressing plus 1/4 cup milk and 2 tablespoons lemon juice)
- 1 envelope (1 oz) onion sauce e mix, cooked according to package directions plus 1/2 teaspoon leaf savory, crumbled)
CASSEROLE TOPPINGS:
- canned French fried potato sticks
- soft white bread crumbs tossed in butter or margarine, and grated parmesan cheese
- buttered cherry tomato slices with mixed Italian herbs
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
"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:
EGGS OR CHEESE:
- 8 hard cooked eggs, sliced
- 2 cups diced cheddar cheese
- 8 ounces Swiss cheese, sliced
- 2 cups shredded Gruyere cheese
STARCH/FILLER:
3 cups cooked brown rice
2 cups boiled potatoes, peeled, sliced
3 cups cooked ziti, rotelle, or elbow macaroni
VEGETABLES (FRESH OR FROZEN):
- 10 ounces frozen chopped spinach, thawed, squeezed dry
- 2 large onions (2 cups), chopped and sauteed
- 2 cups frozen carrots, cooked
SAUCES AND SEASONINGS:
- 1 (1 lb) stewed can tomatoes
- 3/4 cup mayonnaise or salad dressing plus 1/4 cup milk and 2 tablespoons lemon juice)
- 1 envelope (1 oz) onion sauce e mix, cooked according to package directions plus 1/2 teaspoon leaf savory, crumbled)
CASSEROLE TOPPINGS:
- canned French fried potato sticks
- soft white bread crumbs tossed in butter or margarine, and grated parmesan cheese
- buttered cherry tomato slices with mixed Italian herbs
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
MsgID: 018532
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Creative Casseroles #1 (beef or pork, Fa...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Creative Casseroles #1 (beef or pork, Fa...
Board: Vintage Recipes at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Creative Casseroles #1 (beef or pork, Family Circle magazine, 1976) |
Betsy at Recipelink.com | |
2 | Recipe: Creative Casseroles #2 (chicken or lamb, Family Circle magazine, 1976) |
Betsy at Recipelink.com | |
3 | Recipe: Creative Casseroles #3 (ham or sausage, Family Circle magazine, 1976) |
Betsy at Recipelink.com | |
4 | Recipe: Creative Casseroles #4 (eggs or cheese, Family Circle magazine, 1976) |
Betsy at Recipelink.com | |
5 | Recipe: Creative Casseroles #5 (fish or shellfish, Family Circle magazine, 1976) |
Betsy at Recipelink.com |
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