repared baking dish. Whisk the egg whites, then pour them over
Tear bread into chunks and put into greased casserole.
Melt butter.
Pour over bread. Sprinkle with cheese.
Beat the rest of the ingredients together.
Pour over bread.
Refrigerate overnight.
Bake, covered, in a 325\u00b0 oven for 1 hour.
Uncover and brown.
ompletely or refrigerate for assembling casserole later.
TO ASSEMBLE
Spray a medium casserole dish with Pam. Saute onion, garlic and celery in butter. Do not brown. Stir in frozen spinach. Cook until tender. Remove from heat. Stir in sour cream and add beaten egg and seasonings. Place in casserole. Sprinkle with seasoned bread crumbs, if desired. Bake at 350\u00b0 until set, about 30 minutes.
Preheat oven to 425\u00b0.
Grease a 1 1/2-quart casserole.
In a mixing bowl, combine all ingredients except mayonnaise and egg yolks.
Mix well.
Turn into casserole.
In a small bowl, blend mayonnaise and egg yolks.
Spread on crab mixture.
Bake in preheated 425\u00b0 oven for 15 minutes or until golden brown.
Cook broccoli according to package; drain and cool.
Use some of the oil to grease casserole dish; put the rest on the bread crumbs.
Arrange cooked broccoli in dish.
Mix soup, milk, cheese, beaten egg and margarine and pour over broccoli.
Top with oiled bread crumbs and bake in a 350\u00b0 oven for 45 minutes.
Cook ham in oil until it sizzles. Add pepper, onion and mushrooms. Season to taste. Saute until tender.
Beat eggs and milk in a medium bowl.
Spray 13 X 9\" casserole with Pam. Line with 1/3 bread; sprinkle with 1/2 ham mixture and 1/2 cup cheese. Repeat. Top with bread.
Pour egg mixture over layers and top with cheese.
Refrigerate 1-24 hours.
Bake uncovered at 350 for 1 hour or until set.
Combine the flour, sugar, egg and pineapple and bake in a casserole for 20 minutes at 400\u00b0.
While this bakes, brown the cubed bread in the butter.
Add the buttered bread to the casserole and bake for about 30 minutes or until golden brown. Recipe may be doubled.
Combine cooked squash, margarine, onions, crushed crackers, beaten egg mixed with milk, salt, pepper and 1/4 cup of cheese. Pour into buttered casserole and top with remaining cheese.
Bake at 350\u00b0 fo 40 minutes.
Grease 13 x 9-inch glass casserole dish.
Crumble French bread in dish.
Sprinkle Cheddar cheese over bread.
Beat eggs and combine with milk, salt, dry mustard and any or all of other desired ingredients.
Pour into casserole dish.
Refrigerate up to 24 hours or overnight.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Slice and boil squash until tender; drain well.
While hot, stir in butter or margarine, onion, soup, sugar, pimentos and egg. Place in a large casserole dish and top with corn flake crumbs. Bake at 350\u00b0 for 30 to 35 minutes.
Combine the 2 cans of corn in a large bowl; add the green pepper, milk, and 1 beaten egg.
Next put the cracker crumbs, melted butter, sugar, and pepper into the corn mixture; mix well and put into a 2-quart buttered casserole.
Bake at 350 degrees for 1 hour.
ozzarella, 1/4 cup parmesan, egg beaters, parsley, and pepper. Beat
Cook onion, celery
and
pepper
in water until tender. Drain. Mix all ingredients with squash and bake at 400\u00b0 until firm and slightly
brown.
Put
cheese
evenly
across
top of squash and cover casserole
with
lid to melt cheese.
(Do not return to oven.)
Chop onion, pepper and pimentos.
Combine with the other ingredients in the order given.
Mix well.
Pour into a greased casserole dish and bake at 350\u00b0 for 45 minutes.
Mix all ingredients together well.
Pour into a 2-quart buttered casserole dish. Bake for 1 hour in a 350\u00b0 oven.
Drain water from one can of squash.
Add one well beaten egg, diced onion, melted butter and stuffing mix.
Salt and pepper to taste.
Mix well.
Put in casserole and bake in moderate oven, 325\u00b0, until light brown and firm, approximately 20 to 30 minutes.
Cover squash with 1/2 cup water.
Cook with onion until tender.
Drain.
Combine squash, onion, egg and bread.
Place in casserole.
Spread with slices of cheese.
Bake at 350\u00b0 until cheese is brown.
Slice squash in half inch pieces.
Boil 3 minutes or until tender.
Add onion, eggs and seasonings.
Mix well.
Pour into one quart casserole.
Mix butter and crumbs and sprinkle over squash. Bake at 350\u00b0 for 35-40 minutes until brown.
Serves 6.
Combine ingredients to mix.
Pour into buttered 2-quart casserole; bake at 350\u00b0 for 1 hour.