BROCCOLI-RICE
CASSEROLE c=cup; tsp=teaspoon; tbs=tablespoon; in=inch; oz=ounces; lb(s)=pound(s)
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BROCCOLI-RICE
CASSEROLE
10oz pack chop broccoli
1/4c butter
2c instant rice
1 can cream mushroom soup
1 soup can of water
1 small jar processed cheese spread
Mix all together, pour into a greased baking dish. And back for
45 minutes at 350F
BAKED CORN
CASSEROLE
1/4c flour
3 well beaten eggs
2tsp instant minced onion
2 cans cream corn
1c grated cheddar cheese
1c soft bread cubes
Beat eggs, flour and onion together, mix in the corn, cheese and
bread cubes.
Pour into a greased 2 quart casserole dish. Back for 1 hour at
350F.
CARROT SOUFFLE
1 lb cooked carrots
3 eggs
1/2c sugar
3tbs flour
1tsp baking powder
1tsp vanilla
1/2c melted butter
In a blender, blend all the ingredients. Pour into a slightly
greased, 1/12 quart casserole dish.
Topping
1/4c cornflake crumbs
2tbs melted butter
3tbs brown sugar
1/4c chopped nuts
1/8 tsp cinnamon
Mix and sprinkle on the carrot mixture and bake for 45 minutes at
350F.