DIABETIC RECIPE - 838
LUNCHEON
CASSEROLE
1/2 c. margarine
WHITE
SAUCE:
4 to 6 tbsp. flour
2 c. milk
1 lg. can tuna (crab, salmon, or 3 c. cooked chicken), diced
1 1/2 c. celery, chopped
1 lg. jar pimento
1/2 c. green pepper, chopped
1/2 c. sliced almonds
4 hard boiled eggs
1 tsp. salt
1 box fresh mushrooms
1/2 c. dry bread crumbs
Saute celery and peppers in margarine.
Make white sauce.
Layer fish or chicken, celery, pepper, pimento, nuts, eggs, and mushrooms.
Pour white sauce over top of casserole.
Top with bread crumbs.
Bake in 350 degree oven for 50 minutes.
Yield:
10 generous servings.
DIABETIC RECIPE - 839
REUBEN
CASSEROLE
1 (16 oz.) pkg. sauerkraut from
refrigerator section
2 c. shredded Swiss cheese
1/4 c. Thousand Island dressing
2 med. tomatoes, sliced
1/4 c. dried pumpernickel bread crumbs (2 or 3 slices)
1 (12 oz.) can corn beef, broken into
sm. pieces
1/2 c. lite mayonnaise
1 tsp. Dutch mustard
2 tsp. melted margarine
Place sauerkraut in 1 1/2 quart casserole.
Top with corned beef and then shredded cheese.
Combine mayonnaise and Thousand Island.
Spread over cheese.
Top with tomatoes.
Set aside.
Microwave margarine 1 minute until melted.
Stir bread crumbs into margarine.
Sprinkle buttered crumbs over tomato slices. Microwave on roast to 12 to 14 minutes until heated through.
Let stand 5
minutes before serving.
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