Drain beans.Layer 1 can of beans in a casserole dish. Sprinkle on some croutons and cheese.Then add the second can of beans, next spread soup over top.Poke holes with fork; then add another layer of ...
Combine all ingredients in a 13 x 9-inch greased casserole dish.Chill 8 to 12 hours.Cook in a 350\u00b0 oven for 40 minutes. ...
Cook broccoli and cauliflower until crisp-tender.Drain. Open soup and stir in can until smooth.(Do not add any liquid to soup.)In large casserole dish, layer vegetables, 1/2 can of the soup and 1/2 ...
Layer ingredients in a 2 quart casserole in this order: rice, corn and its liquid, 1 teaspoon of salt, pepper, 1/2 can of tomato sauce, 1/2 cup of water, onion, raw ground beef, 1/2 teaspoon of salt ...
Combine vinegar, dillweed and sweet-n-low with beet juice. Layer beets & sliced onion in jar and pour beet juice over to cover.Keep in refrigerator.Good with everything, including sandwiches.Doubles ...
Mix sauce ingredients together.Add broccoli.Pour into a greased baking dish and top with crumbled cheese and crackers. Bake at 350\u00b0 for 30 to 40 minutes. ...
Melt 2 Tbsp butter or shortening in skillet.Add onions, celery and bell pepper.Saute until slightly browned.Set aside.Boil eggplant until tender.Peel and mash.Add tomatoes and 3 - 4 crackers and egg ...
Layer in 1 1/2-quart casserole 1/2 cup crumbs, zucchini, onion, tomatoes, salt, pepper, oregano each layer and repeat.Put 1/2 cup crumbs on top with butter. Bake, uncovered, at 350\u00b0 for 1 to 1 ...
Combine ingredients in Ziploc bag. Refrigerate 2 hours or up to 1 month. Serve at room temperature. Great appetizer! ...
Mix all ingredients together, except chicken, and reserving 1/2 can of mushroom soup.Place in large casserole dish.Top with chicken; salt and pepper chicken to taste.Add the remaining 1/2 can of mus ...