Zucchini Varieties Casseroles

---------------------------------VEGETABLES---------------------------------
1 c Peas & Celery
1 c Peas & Mushrooms
1 c Tomatoes & Mushrooms
1 c Tomatoes & Eggplant
1 c Tomatoes & Corn
1 c Tomatoes & Green Peppers
1 c Summer Squash & Celery
1 c Green Peppers & Carrots
1 c Green peppers & Celery
1 c Green Peppers & Mushrooms

--------------------------------MEATS COOKED--------------------------------
1/2 lb Chicken, chopped
1/2 lb Lamb, ground
1/2 lb Turkey, chopped
1/2 lb Pork, ground
1/2 lb Ham, chopped
1/2 lb Bacon, crumbled
1/2 lb Beef, ground
1/2 lb Veal, ground
1/2 lb Sweet Pork Sausage
1/2 lb Italian Pork Sausage
2 cn Tuna

-----------------------------------SAUCES-----------------------------------
1 c Bechamel, (White Sauce)
1 c Tomato, fresh
1 c Tomato-Cheese
1 c Sour Cream
1 c Sour Cream-Tomato
1 c Chicken Veloute
1 c Cheese
1 c Mornay
1 c Custard
1 c Mayonnaise

-------------------------------BOTTOM COOKED-------------------------------
1 c Spaghetti Squash
1 c Rice, White or Brown
1 c Barley
1 c Noodles
1 c Macroni
1 c Spaghetti
1 c Green Noodles
1 c Squash, any variety
1 c Shaped Pasta, any variety
1 c Wild Rice

----------------------------------TOPPINGS----------------------------------
1/2 c Bread Crumbs
1/2 c Bread Crumbs & Cheese
1/2 c Potato Chips, crushed
1/2 c Cracker Crumbs
1/2 c Crushed Cereal,any kind
1/2 c Swiss Cheese, grated
1/2 c Parmesan Cheese, grated
1/2 c Romano Cheese, grated
1/2 c Mozzarella Cheese, grated
1/2 c Cheddar Cheese, grated
1/2 c Gruyere Cheese, grated

Saute starting ingredients til soft. Make a selection from each catagory.
Mix and place in casserole dish or scooped out squash shells, cover with
chosen topping, and bake at 350'F about 30 minuets.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Mar 04,
1998