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.



Baked Pineapple



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.



Corn(bread) Casserole



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.