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"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

Luncheon Casserole Recipe

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This recipe for Luncheon Casserole is from The Ellinger Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Marion Ellinger Special Recipes Book #1
Ingredients:  
Ingredients:  
3 cups cooked rice
1 can cut asparagus spears (14 ½ oz.)
5 hard cooked eggs, quartered
1 cup cooked ham, diced
8 oz. sliced cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 ¼ cups milk
paprika

(Topping)
2 T. melted butter
¾ cup toasted wheat germ
½ cup chopped pecans
Directions:
Directions:
Place rice in bottom of a greased shallow two-quart casserole. Top with layers of asparagus, eggs, ham and cheese. Blend soups and milk, pour over all. Sprinkle with paprika and mix topping ingredients together and spread over casserole. Bake at 350º for 35 minutes or until hot and bubbly.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Marion added the topping from another recipe on the same page in book and wrote Very Very Good on the recipe.

 

 

 

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