VEGETABLE RECIPE - 795
SQUASH CASSEROLE
6 yellow squash
1 tsp. salt
3 tbsp. margarine
1 c. grated sharp cheese
1 egg, beaten
1/4 c. chopped onion
1/2 c. milk
1 c. Ritz crackers, crumbled
Cook squash, drain, mash.
Add margarine, cheese, egg, onion, milk.
Put half of the crumbs in buttered dish.
Cover with remaining crumbs.
Bake at 425 degrees for 20 to 25 minutes.
VEGETABLE RECIPE - 796
ASPARAGUS
CASSEROLE
4 whole chicken breasts, or 1
chicken
2 cans asparagus (or 1 fresh bunch)
2 cans cream of chicken soup
1 tbsp. lemon juice
1/2 c. chicken broth
1 c. mayonnaise
1 c. grated sharp Cheddar cheese
1 c. bread crumbs
Boil chicken until tender; debone meat and hold out broth.
Grease casserole; put asparagus on bottom and chicken on top.
Mix soup, lemon juice, mayonnaise and chicken broth and pour over chicken.
Sprinkle cheese, then bread crumbs. Bake at 350 degrees for 30 to 40 minutes.
VEGETABLE RECIPE - 796
ASPARAGUS
CASSEROLE
4 whole chicken breasts, or 1
chicken
2 cans asparagus (or 1 fresh bunch)
2 cans cream of chicken soup
1 tbsp. lemon juice
1/2 c. chicken broth
1 c. mayonnaise
1 c. grated sharp Cheddar cheese
1 c. bread crumbs
Boil chicken until tender; debone meat and hold out broth.
Grease casserole; put asparagus on bottom and chicken on top.
Mix soup, lemon juice, mayonnaise and chicken broth and pour over chicken.
Sprinkle cheese, then bread crumbs. Bake at 350 degrees for 30 to 40 minutes.
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