*Recipes for both these sauces are in this cookbook.
Combine rice and broth in 3-quart micro-proof casserole. Cover with casserole lid and cook on High 10 minutes.
Stir in Oriental vegetables, mushrooms, onions, butter and soy sauce; cover and cook on High 4 to 5 minutes or until hot, stirring once. Yield:
4 servings.
nto 1 1/2-quart casserole.
Cover. Refrigerate up to
Cook, skin, bone and cut the chicken into bite size pieces. Place chicken, pimento, seasonings and vegetables in a large casserole dish. Mix and spread the next 4 ingredients evenly before topping with the bread crumbs. Serve over a bed of rice.
Cook chicken in 2-quart microwavesafe casserole 3 to 7 minutes, breaking up chicken after 3 minutes. Mix in remaining ingredients, but only use 1 cup water. Cook 7 minutes. Let stand 2 minutes. Stir and serve.
Cut steak in thin slices and brown. In a 2 qt. casserole put your pea pods, mushrooms, celery, onions and meat after browning. Take what you browned meat in and add brown gravy mix and water, cornstarch, soy sauce and ginger root. When thickened pour over vegetables and meat.
Bake at 350 degrees for 50-60 minutes. Serve over noodles or rice.
Brown meat and onion together.
Drain well.
Into a 1 3/4-quart casserole dish, mix beef mixture, soup, Chinese vegetables, soy sauce, salt and pepper.
Bake in oven for 30 minutes. Sprinkle Chinese noodles on top of casserole.
Cook for 10 more minutes or until noodles are browned.
Serve as is or over cooked rice.
Mix together and put in a flat greased casserole dish.
Bake 30 minutes at 350\u00b0 or until you see the casserole bubbling all over.
Remove from oven; then prepare topping.
Prepare chicken and mix it with chicken broth, cream of celery and cream of chicken soup.
Steam vegetables until barely cooked; add salt.
In large casserole dish, alternate layers of vegetables, chicken mixture, mushrooms and bread crumbs twice. Sprinkle very lightly with curry powder.
Bake at 350\u00b0 for 25 minutes.
Dice pork chops and saute in shortening.
Drain fat.
Set meat aside.
Grease 1 1/2-quart casserole dish.
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
Saute onion, mushrooms, celery and water chestnuts in oil and soy sauce.
Drain the veggies on paper towel.
Place in large bowl.
Add grated cheese to veggies.
Add drained green beans.
Mix with soup mixture.
Just before baking, stir in the crispy chinese noodles.
Place in casserole sprayed with non-stick spray.
Bake at 350 for 1 hour or until the liquid has been absorbed and the cheese is melted with casserole bubbly.
nd serve with warm Oriental Sauce.
FOR ORIENTAL SAUCE:
Combine
Crunch one roll of Ritz crackers and cover bottom of casserole dish.
Mix all other ingredients and spread on top of crackers. Crunch second roll of Ritz crackers and use for topping.
Place small amounts of butter on top if desired.
Vary quantities of ingredients to suit personal tastes.
Bake at 325\u00b0 until cheese melts, approximately 25 minutes.
urn into a 2-quart casserole. Bake, covered, in a 400
Preheat oven to 350\u00b0.
Cook vegetables until tender-crisp; drain.
Drain corn.
Gently mix and place in greased casserole. Mix soup, milk (or half and half) and seasonings.
Pour over vegetables; stir gently.
If desired, sprinkle top with grated cheese (Cheddar, Swiss or Parmesan) and paprika.
Bake for 30 minutes or until bubbly.
Fry in oil, cut into walnut size pieces.
Add the onion and celery, cook until all vegetables are clear.
Add the soups.
Mix all in casserole, top with chow mein noodles.
Bake at 350\u00b0 until it bubbles through.
Brown onion, meat and salt; pour in casserole.
Place celery and peas over meat.
Mix mushroom soup with small amount of milk; add soy sauce.
Pour over mixture and cover with Chinese noodles. Bake at 350\u00b0 until hot and bubbly.
Serves 4.
Put 1 cup noodles in bottom of ungreased casserole.
Mix other ingredients; put on top of noodles.
Cover with remaining noodles. Bake at 350\u00b0 for 45 minutes.
Combine peas, mushrooms, bean sprouts and water chestnuts and put in 9-inch casserole.
Pour heated soup over vegetables.
Grate cheese over top.
Bake for 30 minutes.
Remove.
Put onion rings on top and put back in oven for 15 minutes longer, until brown.
Serve as a vegetable or you can add chicken, turkey, tuna or 1 pound of hamburger, browned.
Serve with hot buttered garlic bread.