CASSEROLE OF. LEFT-OVER VEGETA : BLES

2 tbsp. butter 2c. cooked vegetables -
1 tbsp. flour (any veg, or combi netion
1/2 tsp. salt Kor veretables) | :
1/8 tsp. pepper 1/2 c. soft bread crumbs
1 Ce milk ‘Grated cheese
Asparagus tips

Make a white sauce of butter, flour, ies 8 epper
and milk.

Put the vesetables and Sia crumbs in 4 sreased
bakine dish and add the white sauce. Arrange aspfrarsus
tips on top and sprinkle with grated cheese or paprika.
Cover and place in refrirerator until menl time. Then
breke in 2 moderate oven (350 deg.) about 20 or 30
minutes or until thorovshly heated through.

Mrs. J. Pressman,

CANNED SALMON CASSEROLE

1 can salmon (or tuna) 1 can Mushroom soup
1c. peas f 1-SM...onion, if desired
Green pepper. | 7 | |

Hest mushroom soup, add onion and sreen pepper.
Fleke salmon and .dd peas. Simmer a few minutes.
Turn into 2 casserole and top with baking powder
biscuits.

Jean Robinson.

RICE AND SALMON CASSEROLE

3/h, c. rice, cooked in salted water

» tin mushroom SOUD....«. "1 small tin salmon
1/h c. milk es 1/2 c. grated cheese
1 onion |

Put cooked rice in greased casserole. Mix
salmon, soup, milk and ‘onion and pour over rice in
casserole. Cover with grated cheese. Bake at 350
deg. for 1/2 hour.

Margaret Cumming,

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