Recipe: Creative Casseroles #4 (eggs or cheese, Family Circle magazine, 1976)

CREATIVE 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