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Ingredients Jump to Instructions ↓

  1. 2 cans Tuna; (abt 7 oz ea)

  2. 1 can Salmon; (1 lb)

  3. 2 cans Minced clams; (8 oz ea)

  4. 2 cans Shrimp; (5 1/2 oz ea)

  5. 1 pack Chicken flavored rice mix; cooked, (7 oz)

  6. 1 pack Frozen macaroni and cheese; thawed, (1 lb)

  7. 3 cups Cooked potatoes; diced

  8. 2 larges Cucumbers; pared, cubed and cooked

  9. 5 min.

  10. 1 pack (9 oz) frozen Italian green beans; thawed

  11. 2 cups Broccoli; diced

  12. 1 pack (8 oz) frozen peas with cream sauce; cooked

  13. 2 Envelopes (cup-size) instant lobster bisque plus; (1 c boiling water, 2 tbl dry sherry, 1 cup sour cream, and 1/2 cup milk)

  14. Buttered popcorn tossed with seasoned salt and seasoned pepper

  15. Frozen French fried onion rings or potatoes sprinkled with herb-seasoned salt

  16. Toasted slivered almonds

Instructions Jump to Ingredients ↑

  1. FISH OR SHELLFISH POTATOES-PASTA-RICE-BEANS VEGETABLES - FRESH OR FROZEN SAUCES AND SEASONINGS CASSEROLE TOPPINGS Casseroles can be yours by the dozens. Follow this chart for a multitude of appealing combinations.

  2. Source: Family Circle 1/76 INSTRUCTIONS: Take one ingredient from each CATEGORY and combine them with each other in an 8-cup casserole. Bake in moderate oven, 375-F, for 35 minutes, or until bubbly. Makes 4 to 6 servings.

  3. Recipe by: Marie T. Walsh & Joseph Taveroni Recipe by Vegetarian site* Posted to MC-Recipe Digest by "Mega-bytes" on Feb 20, 1998

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