Ingredients

• 1 1/2 pounds cooked ham (cubed)
• 1/4 cup chopped dill pickle
• 2 cups of medium thick gravy or seasoned white sauce
• paprika
• 1 minced onion
• 2 beaten eggs
• 1 cup milk
• 1 can (15 ounce) corn niblets
• 2 tablespoons margarine (melted)
• 1 cup pancake mix

Directions

Grease a 2 quart casserole dish. Combine ham, gravy,
and onion. Spread in casserole. In a bowl, stir the
eggs, milk, corn, pepper, and margarine. Beat in
pancake mix and dill pickles. Pour over meat mixture.
Sprinkle with paprika and bake at 400 degrees F. for
30 to 35 minutes. Serves 4.

Ingredients

• 4 cups green cabbage, sliced
• 4 - 6 carrots, sliced thin
• 2 onions, sliced
• 2 cups bread crumbs
• 1/4 cup sesame seeds
• 2 Tbsp. oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. nutritional yeast

Directions

Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil a deep-sided casserole dish.

Tofu Sour Cream:
2 cups firm/x-tra firm tofu
1/4 cup oil
3 Tbsp. lemon juice
1/2 tsp. salt
1 tsp. sugar

Blend sour cream until smooth. Mix half the tofu sour cream into the cabbage mixture and fill the casserole dish. Add the nutritional yeast to the remaining tofu. Place this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned.

Ingredients

• 1 (14 1/2 ounce) can cut asparagus spears
• 1 (10 1/2 ounce) can cream of mushroom soup
• 4 ounces or more Cheez-It snack crackers

Directions

Heat oven to 350 degrees F. Spray a 1-quart casserole dish with nonstick spray.

Partially drain the asparagus. Put a thin layer of asparagus (about 1/3 of the can) on the bottom of the casserole. Sprinkle about 1/3 of the soup mix on top and crumble enough Cheez-Its to layer over the soup. Repeat the layers ending with a generous topping of crushed cheese crackers. Bake 30 minutes or until bubbly.

Ingredients

• 3 cups cooked and mashed parsnips
• 1 cup cubed cooked ham
• 1 cup canned mushrooms, drained
• 1 cup shredded sharp cheese
• 1/2 cup crushed corn flakes or Rice Krispies (crushed Ritz Crackers make a nice alternative)

Directions

Season hot parsnips with salt, pepper or seasoned salt to taste.
Combine ham, mushrooms and cheese.
Alternate layers of parsnips and ham mixture in a lightly greased 2 quart casserole.
Sprinkle top with crumbs.
Bake at 350 degrees for 25 minutes.
Makes 6 servings.
Suggestion. Instead of crumbs, bake without any topping and then add strips of crisp bacon on top.

Ingredients

• 20 Crackers crushed
• 1 cn Clams & juice
• 1 c Milk
• 1/4 c Melted margarine
• 1 Onion chopped
• 2 Eggs

Directions

mix all ingredients to-gether and let sit for 5-10 minutes. Pour into greased casserole and bake for 35 - 45 minutes. Oven 350 F.

Ingredients

• 1 Qt. clams, shucked
• 1/4 tb Curry powder
• 1/4 c Flour
• 6 Potatoes, boiled, sliced
• 1 ds Pepper
• 4 tb Parmesan cheese, grated
• 1 1/2 c Clam liquid & milk mixed
• 1 lg Onion chopped
• Paprika
• 1 Stick butter or margarine
• 1 1/2 ts Salt

Directions

Drain juice from clams and save liquid. Chop clams. Melt butter. Blend in flour and seasonings. Mix clam juice with milk to make 1 1/2 cups. Add to flour blend slowly while cooking over low heat. Stir constantly until mixture is thick and smooth. Add clams. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes.

Ingredients

• 1lb. Shrimp or Crawfish
• 1 Small Bottle Pimento
• 1 Cream of Mushroom Soup
• 1 Cup Onion, chopped
• 1 Can Mushrooms - stems & pieces
• 1 Cup Celery, chopped
• 1/3 Cup Onion Tops
• 2 Cups Cooked Rice
• 1 Cup Bellpepper, chopped
• 1/4 Cup Bread Crumbs
• 1 Stick Margarine
• 1 Cheddar Cheese Soup

Directions

Saute’ onions, bellpepper, celery in margarine. Add everything except rice, shrimp and onion tops. Simmer for 15 minutes; add rice, shrimp and onion tops, turn into casserole dish; cover with bread crumbs, and bake for 25 to 30 minutes.

Servings: 4

Ingredients

• Bass fillets (enough to cover the bottom of a flat, 2-qt. casserole)
• 1 small bell pepper, minced
• Flour
• ¼ cup celery, minced
• 1 10 oz can Cream of Shrimp and Cream of Mushroom soup
• 2 Tablespoons green onions, minced (use tops and bottoms)
• Shrimp - fresh peeled or 1 small can, drained and washed (optional) *
• 1 Tablespoon parsley, minced
• Mushrooms - fresh or canned, chopped (optional)
• Salt and Red Pepper, to taste
• 1 stick butter
• Worcestershire sauce, to taste
• ½ cup milk
• Juice of 1 small lemon

Directions

* If using fresh shrimp, use small shrimp or coarsely chop large or medium shrimp.

Soak fillets in milk for 2 to 3 hours, shake off excess milk and season fish. Dip fillets in flour to lightly coat. Melt butter in a skillet over medium heat and lightly brown the fish. As they are finished frying, transfer the fish to a lightly greased Pyrex casserole dish. Add the bell pepper, celery and green onions to the skillet and sauté in the remaining butter until just tender. In a bowl combine the soups, milk, lemon juice and Worcestershire sauce. Stir in the shrimp, mushrooms and parsley and season to taste. Pour the soup mixture over the fish and bake at 350 degrees for 30 to 40 minutes, depending on the thickness of the fillets. The fillets will flake easily with a fork when done.

Servings: 6

Ingredients

• 1 pound Crab meat
• 1/4 lb Velveeta cheese, shredded
• 4 ozs Shrimp, boiled and finely chopped
• 1/2 tsp. white pepper
• 1 can evaporated milk
• 1 stick margarine
• 1/2 cup water
• 1 egg yolk
• 1/2 tsp. red pepper
• 1/4 cup flour
• 1/2 cup Italian bread crumbs
• 1 onion, chopped

Directions

Saute onions in maragine until soft. Add flour and stir. Mix milk, water, and egg yolk, add slowly. Add white and red pepper. Cook 12 minutes, stirring frequently. Add crab and shrimp. Put into 13 by 9 inch greased casserole dish. Top with chesse. Bake 15 minutes at 350 degress. Sprinkle with bread crumbs, and bake 5 minutes.

Servings: 2

Ingredients

• 1 cn Refried beans
• 12 oz Block Monterey Jack Cheese, grated
• 1 cn Chopped green chilis (unless cheese is the kind with Jalapenos)
• 1 sm Can Hunts tomato sauce
• ½ Bag (approx 5 or 6) flour tortillas
• approx 1 lb ground beef, browned, with onion & garlic. Drain fat well.

Directions

Mix tomato sauce with browned hamburg & onions, set aside.soften tortillas in microwave. spread first tortilla with refried beans, sprinkle heavily with grated cheese, put in bottom of round 1 ½ qt. casserole. Spread 2 nd tortilla with thin layer of beans, place on top of first layer, spread generously with meat mixture, add a generous sprinkling of peppers and a scant sprinkling of cheese. Continue layering tortillas with the emphasis alternating between bean & cheese combo and meat and pepper combination. reserve enough of the beans to spread a thin layer on the top tortilla, and cover it with a THICK layer of cheese.
cover with saran wrap, heat on Medium in microwave for approximately 10 minutes until heated through. Serve with salsa and sour cream on the side. A salad and/or quacamole works well with this.
serves 4 generously.