• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

create your own casserole

  • 1serving

Add to MenuAdd to Calendar

Source: www.astray.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Canned ham, chopped

  2. Cooked chicken/turkey,choped

  3. Canned luncheon meat

  4. Cooked beef, veal, lamb or pork

  5. Hard cooked eggs

  6. Frankfurters

  7. Cheese

  8. Canned tuna OR salmon AND 1/2 CUP LIQUID

  9. Cream of Celery soup & milk

  10. Cream of chicken soup and buttermilk

  11. Cream of potato soup and sour cream

  12. Cream of mushroom soup and cream

  13. Tomato juice

  14. Cheddar cheese soup and vegetable juice

  15. Tomato soup and water

  16. Sauteed onions, green pepper and celery

  17. Cooked or canned green beans

  18. Cooked or canned peas

  19. Cooked or canned carrots

  20. Cooked or canned asparagus

  21. Cooked shredded cabbage

  22. Cooked broccoli

  23. Noodles

  24. Macaroni

  25. Rice

  26. Potatoes

  27. Spaghetti

  28. Corn

  29. Sweet potatoes

  30. Crushed potato chips

  31. Fresh bread crumbs mixed with melted butter

  32. French

  33. fried onion rings

  34. Crushed cornflakes

  35. Grated cheese

  36. Slightly crushed potato sticks

  37. Slivered almonds

  38. Cracker crumbs

  39. Salt and pepper to taste

  40. Other seasonins to taste

Instructions Jump to Ingredients ↑

  1. PROTEIN -USE 1½ TO 2 CUPS SAUCE - 1 CAN CONDENSED SOUP COOKED VEGETABLES/1 ½ CUP COOKED STARCH/1 ½ TO 2 CUP TOPPING - ⅓ TO ¾ CUP OPTIONAL 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.

  2. cookbook swap. This recipe was adapted by permission from The Richmond/Va./News Leader.

  3. 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.

  4. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback