Casseroles

Rice Casserole

4 cups rice, cooked
1 stick butter
4 green onions, chopped
2 cans cream of mushroom soup
4 ounce jar sliced mushrooms, undrained
1 cup slivered almonds
10 ounces shredded cheddar cheese

Cook rice according to directions on package.

Melt butter and sauté green onions. Add soup. Stir well.

Pour mixture over rice and add mushrooms and almonds. Mix well.

Put half of mixture in a 1-1/2 quart casserole. Cover with half the cheese; then add the rest of the mixture and top with the rest of the cheese.

Bake at 350° for 20 minutes or until cheese is melted on top.

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Rice Delicious
Mabel Atkinson

1/4 cup butter
1 can water chestnuts, sliced
2 ounce jar sliced mushrooms, drained
1 cup uncooked rice
1 can onion soup

Sauté water chestnuts and mushrooms in butter. Add rice (uncooked) and onion soup.

Bake in a 1-1/2 quart casserole at 300° for one hour.

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Broccoli Casserole

3 10 ounce boxes frozen broccoli, chopped
1 can cream of mushroom soup
1/2 cup mayonnaise
one onion
4 Tablespoons margarine
breadcrumbs

Cook broccoli according to directions on box.

Sauté onion in margarine. Mix with cooked broccoli, mushroom soup, and mayonnaise. Top with breadcrumbs. Heat at 350° for 40 minutes.

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Cheese Grits Casserole
It's true: grits, that famous Southern dish made from ground hominy, are too bland to enjoy by themselves.
But see what happens when they are mixed with more intensely flavored ingredients,
such as ham with red-eye gravy; spicy pork sausage; or this delicious sharp Cheddar cheese casserole.

1 cup "Quick" grits
1/2 pound grated sharp Cheddar cheese
8 Tablespoons butter
2 eggs, beaten
1/2 cup milk

Cook grits according to instructions on box, salting lightly. Remove from heat.
Stir in cheese, butter, eggs, and milk. Pour into a greased casserole.

Bake 45 minutes (or until set) at 350°.

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Sweet Potato Casserole

3 cups cooked, mashed sweet potatoes
1 cup sugar
1/2 cup butter, melted
2 eggs
1 Tablespoon vanilla
1 cup raisins

Topping:
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup butter, melted

Mix first six ingredients and spread into baking dish. Cover with topping.

Bake at 350° for 20 minutes.

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Vegetable Lasagna

9 lasagna noodles
2 eight ounce cans tomato sauce
1 clove garlic, minced
1/4 teaspoon dried oregano
10 ounces frozen chopped broccoli, thawed and drained
1 cup shredded carrot
16 ounces ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Cook noodles according to package directions, omitting salt.

Preheat oven to 350°. Spray a 13 x 9 inch baking dish with Pam spray.

Combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan. Mix well.

Drain noodles. Spread 1/2 cup of tomato sauce in bottom of baking dish. Place 3 noodles on top of sauce. Spread half of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce over broccoli. Place 3 noodles on top. Spread with remaining broccoli mixture. Top with 1/2 cup of tomato sauce.

Top with remaining noodles and tomato sauce. Sprinkle mozzarella over top. Bake 45 minutes at 350°. Place on a wire rack and cool for 15 minutes.

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Zucchini Layered Casserole

1 zucchini, thin sliced
1 onion, thin sliced (Vidalia or Walla Walla if possible)
1 tomato, thin sliced
margarine
Italian bread crumbs
Grated Parmesan or Mozzarella cheese

Layer sliced vegetables in a baking dish. Dot with margarine. Cover with breadcrumbs. Cover and bake 50 minutes at 350°. Sprinkle grated cheese on top and bake uncovered for another 10 minutes.

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