1 tablespoon oil
1 onion (chopped)
1 package frozen broccoli (thawed)
1 can cream of mushroom soup
1 cup cheese (I use Velveeta cheese)
1 cup rice (cooked)
Brown onions in oil.
Add thawed broccoli, cream of mushroom soup, cheese, and cooked rice.
Mix well and bake at 350 degrees for 30 minutes.
6 sliced yellow
1 medium onion
2 cups shredded cheese (Velveeta)
1/2 cup milk
1 1/2 sticks margarine
35 soda crackers (crushed)
Slice squash and
Boil together in small amount of water until tender. Drain.
Add 1 cup cheese and eggs and 1/2 stick margarine, milk and half of crushed cracker crumbs.
Salt and pepper to taste.
Put in casserole dish, top with rest of cracker crumbs, cheese, and melted butter (mixed together).
Bake 20 minutes at 300 degrees.
Corn Stuffed Tomatoes
6 large tomatoes
1/2 teaspoon salt
1/2 cupplain or italian-seasoned bread crumbs
2 cups whole kernel corn
2 tablespoons each, chopped green pepper, celery and onion
2 Tablespoons half-and half cream
1 Tablespoon melted margarine
2 tablespoon shredded mozzarella cheese
1/4 cup water
Cut a thin slice off the top of each tomato; scoop out and discard pulp.
Sprinkle salt inside tomato. Invert on paper towel to drain.
Combine bread crumbs, corn, green pepper, celery, onion,cream and butter; spoon into tomatoes.
Place in ungreased 13-in.x 9in.x 2in. baking dish.
Sprinkle with cheese. Pour water into the baking dish.
Bake uncovered at 350 degrees for 30 minutes or until tomatoes are tender.
This is a good, easy, fresh tasting side dish in summer when tomatoes are at their best.
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