PROTEIN USE 1 1/2 TO 2 CUPS Canned ham, chopped Cooked chicken/turkey,chop Canned luncheon meat Cooked beef, veal, lamb or pork Hard cooked eggs Frankfurters Cheese Canned tuna OR salmon

SAUCE 1 CAN CONDENSED SOUP AND 1/2 CUP LIQUID Cream of Celery soup & milk Cream of chicken soup and buttermilk Cream of potato soup and sour cream Cream of mushroom soup and cream Tomato juice Cheddar cheese soup and vegetable juice Tomato soup and water

COOKED VEGETABLES/1 1/2 CUP Sauteed onions, green pepper and celery Cooked or canned green beans Cooked or canned peas Cooked or canned carrots Cooked or canned asparagus Cooked shredded cabbage Cooked broccoli

COOKED STARCH/1 1/2 TO 2 CUP Noodles Macaroni Rice Potatoes Spaghetti Corn Sweet potatoes

TOPPING 1/3 TO 3/4 CUP Crushed potato chips Fresh bread crumbs mixed with melted butter French=fried onion rings Crushed cornflakes Grated cheese Slightly crushed potato sticks Slivered almonds Cracker crumbs

OPTIONAL Salt and pepper to taste Other seasonins to taste SOURCE: Mennonite Country Style Recipes & Kitchen Secrets by Esther H. Shank, copyright 1987, ISBN #0 8361 3697 7. MM format by Ursula R. Taylor who got this from Sherry Pinamonti in the Feb. 1996 cookbook swap. This recipe was adapted by permission from The Richmond/Va./News Leader. With a variety of canned and packaged foods and a few leftovers in your refrigerator, you can create a casserole in minutes. Mix and match one ingredient from each category to suit your taste and supplies you have on hand. Choose selections that enhance each other. Layer all ingredients except topping in a greased 2 quart casserole dish, adding salt and other seasonings to taste. Bake at 350~ until hot thorugh for 20 to 25 minutes. Sprinkle on topping and bake until slightly browned another 10 to 15 minutes longer.