VEGETABLE CASSEROLE

Debbie Dobyns

 

1 No.2 can cut green beans

1-10 oz. pkg. frozen peas

      1-10 oz. pkg. frozen limas

 

Cook until tender in salted water.  Drain. Make a dressing of the following:

 

1 cup mayonnaise               3 grated or chopped,

3 Tbsp. salad oil                hard-boiled eggs

1 tsp. prepared mustard        1 medium onion, grated or

1 tsp. worcestershire sauce      chopped fine 

 

Blend dressing and let stand 1 hour or more. Mix 1/2 dressing with vegetables. Put in casserole and top with other half of dressing. Sprinkle with paprika. Bake at 375

degrees until bubbly. (about 40 mins.) Fresh or canned corn, peas, etc. are good in this dressing also.

 

MACARONI AND CHEESE

Debbie Dobyns

Heat oven to 350 degrees.

 

Prepare 8 oz. pkg. of macaroni as directed on pkg.

 

Combine:

 

                cooked macaroni

                2 Tbs. butter, cut into pieces

                1 1/2 cups cubed sharp cheese

                1 tsp. salt

 

Turn into a greased 2 qt. baking dish.

 

Blend together: 2 eggs, beaten

2 cups milk (may be increased if desired)

Pour milk and egg mixture over macaroni. Bake 40 to 50 mins. Serves 6.

 

RICE CASSEROLE

Gail Moser

5 Tbsp. melted Butter

1 cup uncooked rice

1 can onion soup with beefstock

1 can beef consomme

1 small can mushrooms

 

Bake 1 hr. at 350 degrees, covered. Stir when done.

 

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