---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Create Your Own Casserole
  Categories: Casseroles, Main dish, Vegetables
       Yield: 1 casserole
  
 ---------------PROTEIN -USE 1 1/2 TO 2 CUPS---------------
            Canned ham, chopped
            Cooked chicken/turkey,chop
            Canned luncheon meat
            Cooked beef, veal, lamb or
            -pork
            Hard cooked eggs
            Frankfurters
            Cheese
            Canned tuna OR salmon
 
 ---------------SAUCE - 1 CAN CONDENSED SOUP---------------
            -AND 1/2 CUP LIQUID
            Cream of Celery soup & milk
            Cream of chicken soup and
            -buttermilk
            Cream of potato soup and
            -sour cream
            Cream of mushroom soup and
            -cream
            Tomato juice
            Cheddar cheese soup and
            -vegetable juice
            Tomato soup and water
 
 ----------------COOKED VEGETABLES/1 1/2 CUP----------------
            Sauteed onions, green pepper
            -and celery
            Cooked or canned green beans
            Cooked or canned peas
            Cooked or canned carrots
            Cooked or canned asparagus
            Cooked shredded cabbage
            Cooked broccoli
 
 ---------------COOKED STARCH/1 1/2 TO 2 CUP---------------
            Noodles
            Macaroni
            Rice
            Potatoes
            Spaghetti
            Corn
            Sweet potatoes
 
 -----------------TOPPING - 1/3 TO 3/4 CUP-----------------
            Crushed potato chips
            Fresh bread crumbs mixed
            -with melted butter
            French=fried onion rings
            Crushed cornflakes
            Grated cheese
            Slightly crushed potato
            -sticks
            Slivered almonds
            Cracker crumbs
 
 -------------------------OPTIONAL-------------------------
            Salt and pepper to taste
            Other seasonins to taste
  
     SOURCE:  Mennonite Country-Style Recipes & Kitchen
   Secrets by Esther H. Shank, copyright 1987, ISBN
   #0-8361-3697-7. MM format by Ursula R. Taylor who got
   this from Sherry Pinamonti in the Feb. 1996 cookbook
   swap. This recipe was adapted by permission from The
   Richmond/Va./News Leader.
     With a variety of canned and packaged foods and a
   few leftovers in your refrigerator, you can create a
   casserole in minutes. Mix and match one ingredient
   from each category to suit your taste and supplies you
   have on hand.  Choose selections that enhance each
   other.
     Layer all ingredients except topping in a greased 2
   quart casserole dish, adding salt and other seasonings
   to taste. Bake at 350~ until hot thorugh for 20 to 25
   minutes. Sprinkle on topping and bake until slightly
   browned - another 10 to 15 minutes longer.
  
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