1 can French-style green beans, drained

1 cup celery, chopped

1/2 cup sour cream

1 can cream of celery soup

1 can shoe peg corn, drained

1 cup green pepper, chopped

1/2 cup cheddar cheese, grated (or more)

Topping:

1 stack Ritz crackers, crushed

1/4 cup almonds, chopped

1 stick butter or margarine, melted

Combine first 7 ingredients and put in a greased casserole dish. Mix topping

ingredients together well and sprinkle evenly over vegetable mixture. Bake

at 350F for 45 minutes.

2 lbs. sweet potatoes, boiled, peeled and mashed

2 eggs, beaten

2 oz. margarine, melted

1/2 cup brown sugar

1 cup buttermilk

1/4 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Preheat oven to 350F. Combine all ingredients and mix well.

It will be very soupy. Bake at 350F for 1 hour.

    2 quarts oysters

    1/4 pound (1 stick) butter

    3 whole scallions, chopped

    1 green or red bell pepper, seeded, deribbed, and chopped

    1/2 pound mushrooms, sliced

    1/4 cup flour

    1 cup heavy cream

    1/4 cup grated imported Parmesan cheese

    Freshly grated nutmeg

    1/2 teaspoon paprika

    Salt

    Freshly ground black pepper

    1/2 cup bread crumbs

  Preheat the broiler. Grease a 9×13-inch ovenproof serving dish or

 spray it with nonstick spray.

  Drain the oysters and set aside. Melt 2 tablespoons of the butter in

 a heavy casserole. Add the scallions and pepper and saute until the

 onion is soft, about 5 minutes. Add the mushrooms and oysters and

 saute for 5 minutes. In a separate pan, melt 2 tablespoons of the

 remaining butter. Stir in the flour. When smooth, add the cream, and

 stir until boiling and thick. Add the cheese. Stir this cheese sauce

 into the oyster mixture and season with nutmeg, paprika, salt, and

 pepper. The casserole may be made ahead to this point and refrigerated

 overnight. Return it to the simmer on top of the stove before

 proceeding.

  Pour the mixture into the prepared dish and top with the bread crumbs

 and dot with the remaining butter. Place under the broiler until

 browned and bubbling—about 10 minutes, depending on the depth of the

 casserole. Makes 10 to 20 servings as a starter.

3 pounds potatoes, peeled & quartered

1 cup butter

2 (3oz) pkg cream cheese, softened

1 cup Cheddar cheese, shredded

1 (2oz) jar pimiento, drained

1 small green pepper, finely chopped

1 bunch green onions, finely chopped

1/2 cup Parmesan cheese

1/4 cup milk

1 teaspoon salt

Cook potatoes in boiling water to cover 15 minutes or until tender; drain and

mash. Add butter and cream cheese; beat at medium speed with and electric

mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon

into lightly buttered 11x7x1 1/2 inch baking dish. Bake at 350F for 30 to 40 minutes,

or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until

cheese melts.

You may prepare the night before (except for cheese topping) and refrigerate,

covered, overnight. Let stand at room temperature 30 minutes before baking.

1 can cream of mushroom soup, 10 3/4 ounce

4 cups cooked green beans

1/8 teaspoon pepper

3/4 cup milk

1 1/3 cups fried onions

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and

2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top

with the remaining 2/3 cup fried onions and bake about 5 more minutes, until

onions are lightly browned.

1 stick butter (4oz), melted

1 large onion, chopped

1 small green bell pepper, chopped

1 small red bell pepper, chopped

3 eggs

1 cup sour cream

1 can (16oz) creamed corn

1/3 cup yellow cornmeal

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup cheddar cheese, shredded

In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add

onion and peppers and cook until softened, stirring occasionally. Remove

from heat.

Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl.

Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in

cheese and onion-pepper mixture.

Turn into a 2-quart buttered baking dish. Bake in a preheated 350 degree F. oven

for 30 to 35 minutes, until puffed and golden.

    2 (10 ounce) packages frozen broccoli

    2 (10 ounce) cans condensed cream of mushroom soup

    2 cups minute rice

    3/4 cup chopped onion

    1/4 cup butter or margarine

    1 (16 ounce) jar pasteurized processed cheese sauce

    salt and ground black pepper

  Cook rice as directed on box. Saute onions in butter

 until golden. Cook broccoli as directed on package and drain.

 Mix together broccoli, soup, rice, onion, butter, and cheese.

 Season with salt and pepper to taste. Place in a 9 by 13 inch

 oven proof dish. Bake for 30 to 40 minutes at 350 degrees.

• 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.

• 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.

• 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.