Casserole Recipe
Ingredients
| Cooked meat from a 7- to 8-pound capon, deboned and cut into bite-size chunks | ||
| 3 boxes frozen broccoli, partly cooked | ||
| 1 cup sharp cheese, shredded | ||
| 1 1/2 cups stuffing cubes, seasoned | ||
| Melted butter | 4 Tablespoon | |
| Condensed cream of mushroom soup | 3 Can (10oz) (For Cream sauce:) | |
| Milk | 1/2 Cup (16 tbs) (For Cream sauce:) | |
| Real mayonnaise | 1 Cup (16 tbs) (For Cream sauce:) | |
| Lemon juice | 1 Teaspoon (For Cream sauce:) | |
| Curry powder | 1/2 Teaspoon (For Cream sauce:) | |
| Giblets | 1 Cup (16 tbs), made (For Cream sauce:) | |
Directions
GETTING READY
1) Preheat oven to 350° F before baking.
MAKING
2) To make Cream Sauce, mix together mushroom soup, milk, mayonnaise, lemon juice, curry powder and capon broth and then remove fat.
3) In a casserole, arrange capon pieces and broccoli in layers and spoon over the sauce.
4) Add in cheese, stuffing cubes and melted butter.
5) Using aluminum foil, cover the casserole and bake for 1 hour in preheated oven, taking off the foil after 1/2 hour.
SERVING
6) Serve hot.
1) Preheat oven to 350° F before baking.
MAKING
2) To make Cream Sauce, mix together mushroom soup, milk, mayonnaise, lemon juice, curry powder and capon broth and then remove fat.
3) In a casserole, arrange capon pieces and broccoli in layers and spoon over the sauce.
4) Add in cheese, stuffing cubes and melted butter.
5) Using aluminum foil, cover the casserole and bake for 1 hour in preheated oven, taking off the foil after 1/2 hour.
SERVING
6) Serve hot.
Chef
