Quick Antique Broccoli
2 (12-oz.) pkgs. frozen broccoli florets
1 (16-oz.) pkg. sliced carrots
1 (24-oz.) bottle Cheddar cheese sauce
1 1/4 cups soft whole wheat bread crumbs (3 slices bread)
1/4 cup melted butter
Preheat oven to 350. Microwave the broccoli and carrots according to package directions, a few minutes less than the directed time. Drain well.
Combine in 13 x 9 glass baking dish. Add cheese sauce and mix well.
In small bowl, combine bread crumbs and butter; toss to coat. Sprinkle bread crumbs over casserole.
Bake for 30-35 minutes or until casserole is bubbly and bread crumbs are browned and crisp. Serves 6-8.
1 (20-oz.) can unsweetened pineapple chunks
3 Tbsp. white sugar
6 Tbsp. butter, melted
3 Tbsp. all-purpose flour
5 oz. shredded Cheddar cheese
25 buttery round crackers, crumbled
Dried cranberries, optional
Chopped pecans, optional
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Add cranberries, if desired. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs and pecans if using.
Bake at 350 for 30 minutes, or until bubbly. Makes 6 servings.
2 eggs, beaten
1 (14-oz.) can whole kernel corn, do not drain
1 (14-oz.) can cream-style corn
1/4 cup margarine, melted
1 box Jiffy cornbread mix
Mix first 3 ingredients together.
Add margarine and Jiffy corn bread mix. Pour into well greased 8 x 8 casserole dish.
Bake for 1 hour at 375. Makes 8-10 servings.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.