"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Universal Casserole Recipe

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This recipe for Universal Casserole, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tiffany Lichti


1 cup main ingredient
1 cup second ingredient
1-2 cups starchy ingredient
1 1/2 cups binder
1/4 cup goodie

Main Ingredient suggestions: tuna, cubed chicken, turkey, ham, seafood

Second Ingredient suggestions: thinly sliced celery, mushrooms, peas, chopped hard-cooked eggs.

Starchy ingredient suggestions: thinly sliced potatoes (fresh or leftover), cooked noodles, cooked rice

Binder suggestions: cream sauce, sour cream, can of soup

Goodie suggestion: pimento, olives, almonds, water chestnuts

Topping suggestion: potato chips, cheese, bread crumbs, croutons, cracker crumbs

Thoroughly mix your combinations of the above ingredients. If it seems dry add 1/2 cup milk or stock. Place in buttered casserole dish and top with your choice of topping and bake at 350̊ for 30 to 40 minutes.

White Sauce:
3 Tbsp. butter
3 Tbsp. flour
Salt, pepper
1 1/2 cups milk
Combine butter, flour, salt and pepper in a saucepan over low heat, whisking until bubbly. Gradually whisk in milk. Cook over low heat whisking constantly until thickened and smooth. (about 5 minutes)




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