Page 31 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women

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

Spinach Casserole Shirley Harrison

1 Box Frozen Spinach Salt and Pepper to Taste
1 Can Cream of Mushroom Soup Garlic to Taste
¥2 Cup Raw Rice 1 ¥2 Cup Grated Cheese

Mix some of the cheese with above ingredients and sprinkle remaining on top.
Bake at 350 for 1 hour.

Veg-All Casserole Evelyn Altman

2 (15 oz.) cans Veg-All 1 cup chopped water chestnuts
1 cup grated cheese Ritz Crackers
1 small onion, diced % cup melted butter
1 cup mayonnaise

Drain Veg-All and water chestnuts. Mix all together well. Crush Ritz crackers and mix
with A cup melted butter. Sprinkle on top of mixture.

Bake at 350 for about 45 minutes.

Eggplant Company Casserole Evelyn Altman

1 large eggplant, peeled and cubed % cup herb-seasoned stuffing mix
(about 4 cups) 2 tablespoons melted butter
1 egg, slightly beaten 1 cup (1/4 lb.) shredded Cheddar Cheese
1/3 cup milk ¥2 cup herb-seasoned stuffing mix, crashed
¥2 cup chopped onion
1 (10 3Zt-oz.) can cream of mushroom soup, undiluted

Cook eggplant in boiling salted water about 7 minutes or until tender; drain.
Combine egg, milk, onion, soup, and % -cup stuffing mix; stir until blended.
Stir in eggplant and spoon into greased 1 A-quart casserole. Combine remaining
ingredients; sprinkle over casserole.
Bake at 375 about 30 minutes or until golden brown. Yield: about 6 servings.

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