a variety of scrumptious casseroles - Mer

Baked Carrots Casserole
2 cups mashed carrots (8-12 minutes cooked) I guess you don't have to mash them
1/2 c. margarine - add to carrots while hot
3 eggs, beaten
dash of cinnamon
combine and add last: 1 cup sugar, 3 tbsp. flour, 3 tsp. baking powder

Combine all ingredients. Pour in 2 quart casserole. Bake at 400 degrees for 15 minutes

Cascade Potato Casserole

1 tbsp. butter or margarine
1 (10-3/4 oz) can condensed cream of celery soup
1 (3 oz) package cream cheese at room temperature
4 cups frozen hash brown potatoes (not the thinly sliced, the bigger wedges)
1 cup (4 oz) shredded sharp cheddar cheese
1/2 cup chopped onion
1/4 tsp. pepper
1/2 tsp. salt

In a skillet melt butter, add onion, and cook until onion is tender. In a large bowl, beat undiluted soup and cheese together until smooth; stir in salt, pepper, onion and potatoes. Turn into 1-1/2 quart baking dish. Top with shredded cheese. Bake in 350 degree oven for 1 hour.

Asparagus Casserole

1 can asparagus, drained
2 hard cooked eggs, sliced
cheese
white sauce (recipe below)

White sauce: 3 tbsp. margarine, 1/4 tsp. salt, 1 cup milk, 4 tbsp. flour, dash pepper
Melt margarine over low heat, blend in flour and stir until smooth. Add milk, stirring constantly until thick, add salt and pepper to taste.

Add chopped eggs to sauce. Layer asparagus and white sauce. Top with cheese. Bake in 350 degree oven until cheese melts.

Squash Casserole

3 lbs. squash
2 large carrots
2 med. onions
2 cans cream of chicken soup
1 stick of margarine
1 (8 oz) carton sour cream
1 large jar pimentos
1 pkg. Pepperidge Farm bread stuffing

Cook veggies in salted water, drain. Mix together. Add other ingredients except margarine and crumbs. Grease casserole dish. Melt margarine, add bread crumbs. Put half in mixture, rest on top. Bake at 350 degrees for 45 minutes.