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Category:Vegetables - Author:N/A- Contributor:
Broccoli and Rice Au Gratin
Ingredient:


  • 1 medium onion, chopped
  • 1 cup raw mushrooms, sliced
  • 1 tablespoon butter, melted
  • 1 can Cheddar cheese soup
  • 6 ounces process cheese, sliced
  • 1 teaspoon garlic powder
  • One 10-ounce package frozen broccoli, chopped
  • 3 cups cooked rice
  • 2 cups diced, cooked ham
  • 2 ounces pimientos, drained and diced
  • 1 can fried onion rings



Direction:

Preheat oven to 350F. Saute onions and mushrooms in butter until clear. Add soup, cheese and garlic powder, stirring until cheese melts.


Add broccoli, rice and ham, and mix well. Gently stir in pimientos and spoon mixture into greased baking dish. Cover and chill for 8 hours.


To bake, remove from refrigerator and let stand for 30 minutes. Bake covered at 350F for 40 minutes. Sprinkle onion rings over casserole and bake 5 minutes.


Serves 8-10.

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Pick of the Week
Title:Tuna Vegetable Pasta Salad - Author: N/A - Contributor:
Ingredient:

  • 1/2 lb uncooked rotini
  • 1 12-1/2 oz can tuna, drained and flaked
  • 2 cups thinly sliced cucumbers
  • 1 tomato, chopped
  • 1/2 cup sliced celery
  • 1/4 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 1 cup Italian dressing
  • 1/4 cup mayonnaise
  • 1 T. prepared mustard
  • 1 tsp dill weed
  • 1 tsp salt
  • 1/8 tsp ground black pepper


Direction:
Prepare rotini according to package directions; drain. In a large bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper, and onions. In a small bowl blend Italian dressing, mayonnaise, mustard, and seasonings. Add to salad mixture; toss to coat. Cover and chill.
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