Title: Creative Casseroles #5
Categories: Casseroles
Yield: 4 Servings

-----------------------------FISH OR SHELLFISH-----------------------------
2 cn Tuna; (abt 7 oz ea)
1 cn Salmon; (1 lb)
2 cn Minced clams; (8 oz ea)
2 cn Shrimp; (5 1/2 oz ea)

-------------------------POTATOES-PASTA-RICE-BEANS-------------------------
1 pk Chicken flavored rice mix;
-cooked, (7 oz)
1 pk Frozen macaroni and cheese;
-thawed, (1 lb)
3 c Cooked potatoes; diced

------------------------VEGETABLES - FRESH OR FROZEN------------------------
2 lg Cucumbers; pared, cubed and
-cooked 5 min.
1 pk (9 oz) frozen Italian green
-beans; thawed
2 c Broccoli; diced

---------------------------SAUCES AND SEASONINGS---------------------------
1 pk (8 oz) frozen peas with
-cream sauce; cooked
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)

-----------------------------CASSEROLE TOPPINGS-----------------------------
Buttered popcorn tossed with
-seasoned salt and seasoned
-pepper
Frozen French fried onion
-rings or potatoes sprinkled
-with herb-seasoned salt
Toasted slivered almonds

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