Vegetable And Cheese Casserole Recipe
Ingredients
| 1 cupful cooked or canned vegetable | ||
| 1 1/2 tablespoonfuls chopped onion | ||
| 1 1/2 cupfuls scalding milk | ||
| 1 1/2 cupfuls American cheese | ||
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Salt | 3/8 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Pepper | 1/8 Teaspoon | |
| Dash paprika | ||
| Chopped | 2 , chopped | |
| Eggs | 3 | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Pour the scalding milk over the bread crumbs.
Add butter, pimientoes, parsley, onion, grated cheese, and seasonings.
Then add the well beaten eggs.
Put the vegetables in a well greased loaf pan, and pour the milk and cheese mixture over them.
Bake about 50 min. in a slow oven of 350° F. until the loaf is firm.
Add butter, pimientoes, parsley, onion, grated cheese, and seasonings.
Then add the well beaten eggs.
Put the vegetables in a well greased loaf pan, and pour the milk and cheese mixture over them.
Bake about 50 min. in a slow oven of 350° F. until the loaf is firm.
Chef
