Recipe: Creative Casseroles #1 (beef or pork, Family Circle magazine, 1976)

CREATIVE CASSEROLES#1 (BEEF OR PORK)

"Casseroles can be yours by the dozens. Follow this chart for a multitude of appealing combinations."

Select one ingredient from each category, then follow the preparation instructions below:

COOKED BEEF OR PORK:
- 2 cups diced roast beef
- 8 to 12 slices cooked meatloaf
- 2 cups diced cooked pork
- 12 slices roast pork loin
STARCH/FILLER:
- 2 cups mashed potatoes
- 2 cans (1 pound each) kidney beans, drained
- 3 cups cooked kasha or bulgur wheat
VEGETABLES (FRESH OR FROZEN):
- 9 ounces frozen green beans with mushrooms, cooked, drained
- 2 cups sliced carrots, cooked
- 1 large onion, thinly sliced (or to taste)
SAUCES AND SEASONINGS:
- 1 (10 3/4 ounce) can condensed cream of onion soup plus 1/2 cup milk and 1 tsp leaf thyme, crumbled
- 2 envelopes (1 ounce each) brown gravy mix prepared as directed on package (plus 2 tablespoons dry red wine, optional)
- 2 cups bottled BBQ sauce
CASSEROLE TOPPINGS:
- thick tomato slices topped with grated Romano cheese, and oregano
- crushed cracker crumbs
- packaged herb-flavored croutons tossed with melted butter or margarine

PREPARATION INSTRUCTIONS:
Take one ingredient from each CATEGORY and combine them with each other in an 8-cup casserole. Bake in moderate oven (375 degrees F) for 35 minutes, or until bubbly.

Makes 4 to 6 servings
Adapted from source: Family Circle magazine, January, 1976