Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

BROCCOLI PUFF

1/2 c. chopped onions

2 tbsp. butter or margarine

1 (10 3/4 oz.) can condensed cream of mushroom soup 2 c. cooked rice

1 (10 oz.) pkg. frozen chopped broccoli, cooked and well drained 1 tsp. Worcestershire sauce

1/2 tsp. thyme

2 c. grated Cheddar cheese

4 eggs, separated

Sautee’ onions in butter until tender. Stir in soup, rice, broccoli and seasonings. Turn into a greased shallow 2 qt casserole. Bake at 400 degrees for 20 minutes. Beat egg yolks until thick and lemon colored; add cheese. Beat egg whites until soft peaks form; fold in egg yolk mixture. Remove casserole from oven; stir. Spread egg mixture over top. Bake 15 minutes longer or until golden brown. Makes 4 servings.

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EGGPLANT CASSEROLE

1 lg. eggplant cubed and cooked until tender

1 egg

2 or 3 slices day old bread, broken in sm. pieces

Grated Cheddar cheese

Salt and pepper

Drain eggplant - add bread, eggs and seasoning and stir together. Place 1/2 in greased casserole. Sprinkle with half of cheese. Add 1/2 can of mushroom soup. Put rest of eggplant mixture into casserole and add balance of mushroom soup and cheese. Bake at 325 degrees for 20 to 30 minutes.

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SWEET POTATO CASSEROLE

--POTATO MIXTURE--

3 c. cooked sweet potatoes

1 c. sugar

2 eggs

1/2 tsp. salt

1/2 c. evaporated milk

1/2 stick softened margarine

--TOPPING--

1/3 c. butter

1/3 c. brown sugar

1/2 c. coconut

1/3 c. chopped nuts

1/2 c. flour

Mash sweet potatoes and margarine together. Beat eggs, add milk, salt and sugar to egg mixture. Beat again. Fold egg mixture into potatoes. Mix topping ingredients together and crumble over sweet potato mixture. Bake at 350 degrees for 30 minutes.

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SQUASH CASSEROLE

6 yellow squash

1 tsp. salt

3 tbsp. margarine

1 c. grated sharp cheese

1 egg, beaten

1/4 c. chopped onion

1/2 c. milk

1 c. Ritz crackers, crumbled

Cook squash, drain, mash. Add margarine, cheese, egg, onion, milk. Put half of the crumbs in buttered dish. Cover with remaining crumbs. Bake at 425 degrees for 20 to 25 minutes.

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ASPARAGUS CASSEROLE

4 whole chicken breasts, or 1 chicken

2 cans asparagus (or 1 fresh bunch)

2 cans cream of chicken soup

1 tbsp. lemon juice

1/2 c. chicken broth

1 c. mayonnaise

1 c. grated sharp Cheddar cheese

1 c. bread crumbs

Boil chicken until tender; debone meat and hold out broth. Grease casserole; put asparagus on bottom and chicken on top. Mix soup, lemon juice, mayonnaise and chicken broth and pour over chicken. Sprinkle cheese, then bread crumbs. Bake at 350 degrees for 30 to 40 minutes.