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Chinese Noodle Casserole
Chinese Noodle
casserole
1/3 3oz. can Chow Mein
noodles
1/2 cup chopped celery (nuts)
1/2 can tuna (nuts)
1/4 can bean sprouts
(drained)
1/2 can mushroom soup
2 tablespoons water & bean
liquid 1/4 cup chopped onion
Card 1 Back:
Saute onion and celery in
1 tablespoon butter (do not
brown) add the bean
liquid, can and simmer
until celery is done 5 min.
add other ingredients and
put in greased casserole.
small * Bake 20-30 min.
at 375
---
# Chinese Noodle Casserole
## Ingredients
- 1/3 of a 3 oz. can chow mein noodles
- 1/2 cup chopped celery
- 1/2 can tuna
- 1/4 can bean sprouts, drained
- 1/2 can mushroom soup
- 2 tablespoons water and bean liquid combined
- 1/4 cup chopped onion
- 1 Tbsp butter
## Instructions
1. Sauté onion and celery in 1 Tbsp butter (do not brown).
2. Add the bean liquid and the can of mushroom soup; simmer until celery is done, about 5 minutes.
3. Add other ingredients and put in a greased small casserole dish.
4. Bake 20–30 minutes at 375°F. -
Casserole for Luncheon
Casserole for Luncheon
6 Slices bread - diced Dice 2 slices bread in greased
2 cups chicken, turkey baking dish(size for cake mix).
or ham - diced Mix turkey, chicken or ham,
1/2 cup ea.onion, celery onion, celery, gr.papper &
& green pepper diced mayonaisse and spoon over
1/2 cup mayonaisse bread cubes.
3/4 tsp. salt
1-1/2 cups milk Put remaining diced bread next.
2 eggs Beat eggs, add milk and pour over
1 can mushroom soup casserole.
1 cup grated sharp cheese. Spoon mushroom soup and spread it
out.
Refrigerate over night.
Bake 325 until firm (about 1/2 hour). Sprinkle cheese
over top and bake until brown(about 20 min).
Serves 8 ladies.
Back: blank
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# Casserole for Luncheon
## Ingredients
- 6 slices bread, diced
- 2 cups chicken, turkey, or ham, diced
- 1/2 cup each: onion, celery, and green pepper, diced
- 1/2 cup mayonnaise
- 3/4 tsp salt
- 1-1/2 cups milk
- 2 eggs
- 1 can mushroom soup
- 1 cup grated sharp cheese
## Instructions (Partially Inferred)
1. Dice 2 slices of bread into a greased baking dish (size for cake mix).
2. Mix turkey, chicken, or ham with onion, celery, green pepper, and mayonnaise and spoon over bread cubes. Note: Meat should be pre-cooked; recipe designed as a leftover/make-ahead dish.
3. Put remaining diced bread on top as the next layer.
4. Beat eggs, add milk, and pour over casserole.
5. Spoon mushroom soup over the top and spread it out.
6. Refrigerate overnight.
7. Bake at 325°F until firm, about 1/2 hour.
8. Sprinkle cheese over top and bake until brown, about 20 minutes.
Serves 8. -
Zucchini Casserole
Zucchini Casserole
4 med Zucchini
3/4 c Shredded Carrots
1/2 c Chopped Onions
6 T Margarine
2 1/2 c Stuffing Mix
1 can Cream of Mushroom Soup
1/2 c Sour Cream
1/2 c Cheddar Cheese
Cook Zucchini until barely
Back:
Tender. Saute carrots & onions
in 3T Margarine then mix with
1 c Stuffing mix, mushroom soup
& Sour Cream. Fold in Zucchini.
Melt remaining butter & mix in
Remaining Stuffing mix for
Topping.
Bake at 350° for 30'
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# Zucchini Casserole
## Ingredients
- 4 medium zucchini
- 3/4 cup shredded carrots
- 1/2 cup chopped onions
- 6 Tbsp margarine
- 2 1/2 cups stuffing mix
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
## Instructions
1. Cook zucchini until barely tender.
2. Sauté carrots and onions in 3 Tbsp margarine.
3. Mix in 1 cup stuffing mix, mushroom soup, and sour cream.
4. Fold in zucchini.
5. Melt remaining butter and mix in remaining stuffing mix for topping.
6. Bake at 350° for 30 minutes.