Page 29 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women

White Springs United Methodist Church Cook Book (2017) United Methodist Women

ASPARAGUS MUSHROOM CASSEROLE JAl? SPANDAU

1 can asparagus (cut)
1 can mushroom soup
4 hard boiled eggs
1 cup of Cheddar cheese grated
saltires

Drain asparagus, put in 9 x 9 dish, put 1/2 liquid from
soup, slice eggs over asparagus, sprinkle cheese over eggs,
pour remaining soup over cheese, top with slightly crushed
crackers, bake at 375 degrees for 30 minutes.

MIXED VEGETABLE CASSEROLE JAN SPANDAU

1 12 oz can white Shoepeg corn, drained
1 16 oz can french cut green beans, drained
1/2 cup each celery and onions, chopped
1/2 tsp salt and pepper
1 2 oz jar pimentos
1/2 cup Cheddar cheese, grated
1/2 cup sour cream
1 can celery soup

Mix all ingredients and place in casserole dish. Top
with mixture of 1 cup Ritz cracker crumbs, 1/2 stick of
margarine (melted) and 1/2 cup slivered almonds. Bake at
350 degrees for 45 minutes.

BROCCOLI CASSEROLE GINNY MILLER
VIRGINIA DANIEL GRANDDAUGHTER

2 boxes broccoli (cook 5 minutes, drain and chop)
1 can mushroom soup
3/4 cup mayonnaise
1 cup sharp cheese grated
2 beaten eggs
2 tablespoons minced onions

Mix ingredients, top with crushed Ritz crackers (corn
flakes or saltines can be substituted for Ritz), dot with
butter. Bake 350 degrees for 40 minutes

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