Title: Creative Casseroles #2
Categories: Casseroles
Yield: 4 Servings

---------------------------COOKED CHICKEN OR LAMB---------------------------
2 c Chicken diced
12 sl Roast turkey
2 c Lamb shoulder; diced
12 sl Roast leg of lamb

-------------------------POTATOES-PASTA-RICE-BEANS-------------------------
6 oz Stuffing mix;
-chicken-flavored, cooked
3 c Noodles; cooked
3 c White rice; cooked

------------------------VEGETABLES - FRESH OR FROZEN------------------------
6 oz Mushrooms; canned or 1/2 lb
-fresh
2 c Celery; sliced, cooked
10 oz Frozen peas; cooked

---------------------------SAUCES AND SEASONINGS---------------------------
10 oz Frozen broccoli spears;
-cooked, with hollandaise
-sauce
2 Envelopes (1 oz) white sauce
-mix; cooked plus, (1 tsp
-curry powder and 1/4 c.
-raisins)
1 cn (11 oz) chicken gravy

-----------------------------CASSEROLE TOPPINGS-----------------------------
Chinese noodles and sliced
-water chestnuts
Dry bread crumbs tossed
-with; melted butter or
-margarine, and lemon-pepper
Crushed corn flakes; tossed
-in butter or margarine,
-with chopped chives

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

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.

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