Page 48 - By His Hands We Shall Be Fed Test 2

VEGETABLE CASSEROLE

Rita Metz

Cracker crumbs Milk Cheddar cheese, sliced

Bell pepper rings 1 can mushroom soup

Irosh potatoes, sliced 1 ms. can evaporated milk

Onions, sliced 1 stick margarine

Squash, sliced

Butter a casserole dish. Sprinkle cracker crumbs on bottom of dish. Layer vegetables

in dish. Pour soup diluted with milk over vegetables and cheese layers. Sprinkle cracker

crumbs on top. Bake in 250° oven for 2 hours.

VEG-ALL CASSEROLE

Cheryl Simpson

3 cans Veg-all, drained 1 C. Cheddar cheese, grated

1 med. onion, chopped 1/2 sm. pkg. Velvita cheese

1 1/4 to 1 1/2 C. mayonnaise

Mix together with spoon and pour into a greased 12x12 or 9x13” casserole dish. Top

with Ritz crackers, crumbled, and slice butter over top. Bake at 350° for 40 minutes.

CORN CASSEROLE

Amanda Burdette

1 can cream-style corn 1 C. sour cream

1 can whole kernel corn 1 bx. Jiffy cornbread mix

1 stick butter

Mix all ingredients and pour into 9x13” pan. Bake at 350° for 1 hour.

CABBAGE CASSEROLE

Jean Young

1 lg. head cabbage 1 C. milk

1 stick margarine 1/2 C. mayonnaise

2 C. corn flakes 2 eggs
1 can cream of celery soup 1 C. grated Cheddar cheese

Cut up cabbage coarsely and cook about half done; drain well. Melt margarine in

13x9” pan. Sprinkle 1 cup corn flakes over margarine. In a saucepan, mix celery soup, milk,

mayonnaise and beaten eggs. Spread cabbage over corn flakes, pour soup mixture over all.

Top with grated cheese and other cup of corn flakes. Bake at 350° for 30 minutes.