Title: Creative Casseroles #3
Categories: Casseroles
Yield: 4 Servings

---------------------------COOKED HAM OR SAUSAGE---------------------------
2 c Diced port butt
12 Sliced baked ham
1 lb Frankfurters; scored
4 Knockwurst; sliced

-------------------------POTATOES-PASTA-RICE-BEANS-------------------------
2 cn (1 lb ea) dried lima beans;
-drained
1 lb French fries; frozen,
-crinkle cut
3 c Spaghetti; cooked

------------------------VEGETABLES - FRESH OR FROZEN------------------------
2 Zucchini; diced, cooked
1 cn (12 or 16 oz) whole-kernel
-corn; drained
2 lg Peppers; red or green,
-chopped and sautéed

----------------------------SAUCES & SEASONINGS----------------------------
1 cn Condensed cheddar cheese
-soup plus (1/2 c. beer and;
-1 tbl prepared mustard)
1 Envelope spaghetti sauce
-mix; cooked
9 oz (small) onions with cream
-sauce; frozen, plus (1 tbl
-chopped parsley)

-----------------------------CASSEROLE TOPPINGS-----------------------------
Shredded process American or
-muenster cheese
Crushed corn chips with
-sliced; pitted ripe olives,
-and chopped onion
Wheat germ tossed with
-melted butter; or
-margarine, chopped parsley
-and green onions

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