Hot Vegetable Dishes

Hashbrown Surprise
(Pat)

1 Bag frozen hashbrowns.
1 C. crushed "Special K"
1 sm. jar cheese whiz
1/2 pint IMO
1/2 or 1 C. melted margarine
Salt and pepper

Butter 9 x 13 pan, dump in hashbrowns, then onions on top. Add salt and pepper. Pour part of the melted butter or margarine over the potatoes. Mix IMO and cheese whiz together 'til creamy, pour over the mixture in pan. Then stir crushed Special K in the remaining butter, sprinkle on top. Bake covered with foil for 45 min. at 350 degrees. Remove foil for last 15 minutes.

Easy Scalloped Potatoes
(Arlie)

4 med. peeled and sliced potatoes
1 T. flour
1 t. salt
1/3 C. finely chopped onions
1 1/2 C. milk
1T. butter
paprika or parsley

In 2 1/2 qt. glass buttered casserole dish arrange sliced potatoes. Sprinkle flour, salt and onion, and mix lightly. Stir in milk and dot with butter. Cook covered, 15-18 min. stirring every 4 mins. Rest covered, 5 min. Garnish with paprika or parsley. Serves 4-5. Sprinkle grated cheese on top after cooking. Note: These potatoes have a tendency to boil over if they are not in a container large enough for the milk to boil. The container should be approx. twice as large as the amount of food.

Broccoli Casserole
(Clara)

2 pkg. frozen broccoli (thawed). Stand bunches in 1 inch water, cover and boil 10 min.
1 C. uncooked rice. Cook in chicken broth
1 C. undiluted cream chicken soup
1/3 C. sliced nuts
1/2 C. cheese whiz
1/3 C. chicken broth
1/3 C. bread crumbs
parsley to taste

While rice and broccoli are cooking chop onion, slice nuts. Mix cooked rice with onion, nuts, chicken soup, and chicken broth. Leave broccoli raw if tender and small.

Place broccoli on bottom of casserole and spoon rice mixture over this. Dot with cheese whiz, sprinkle with parsley, bread crumbs and paprika. Bake 350 degrees for 30 min., or until golden brown. Garnish. Serves 6-8.

Zucchini Bake
(Merla)

6 Med. zucchinin
1/2 C. chopped onion
2 T. margarine
1 C. chopped tomatoes
1 t. salt
1 t. poultry seasoning (or seasoning salt
1/4 t. pepper
1 C. shredded sharp cheddar cheese
(One person added green pepper, celery, hamburger, and carrots

Parboil zucchinin, 5 minutes in salted water. Trim ends; cut in half lengthwise. Scoop out center of each; chop. Cook onion in margarine until tender; combine with chopped zucchini, tomatoes, seasonings and cheese. Fill zucchini. Arrange in 9x13 baking dish. Bake at 350 degrees 30 minutes.