Asparagus and Cheese Casserole

1 (10 to 12 ounce) package frozen asparagus cut into 1-inch pieces
    and cooked in 1/4 cup hot water with 1/2 teaspoon salt just
    until tender, 7 to 8 minutes
2 cups soft white bread crumbs
1/4 pound coarse shredded cheddar cheese
2 tablespoons pimento, cut into 1/2-inch strips
1 teaspoon salt
1 teaspoon dried basil, crushed
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1/2 teaspoon monosodium glutamate
1 (12 ounce) can MILNOT combined with 2 tablespoons butter
3 well-beaten egg yolks
3 egg whites, beaten stiff

In large bowl blend drained asparagus, bread crumbs, shredded cheese, pimento and seasonings.

Heat MILNOT and butter, and add to beaten yolks. Blend well with vegetable mixture.

Fold in beaten egg whites. Bake in well-buttered casserole placed in pan of hot water at 375 degrees F about 40 to 50 minutes, or until blade of knife comes out clean.

Garnish top with flowers made of extra cooked asparagus tips with pimento centers.

Yield: 6 to 8 servings

Spinach Artichoke Casserole

1 onion, chopped
1/4 cup (1/2 stick) butter
8 ounces fresh mushrooms, sliced
2 packages frozen spinach
8 ounces sour cream
1 (14 ounce) can artichoke hearts, quartered
1/2 cup Parmesan

Saut? onion in butter. Add mushrooms and saut? until wilted. Squeeze the water out of thawed spinach.

Mix spinach, onion and mushrooms, sour cream, and artichoke hearts in a casserole dish. Top with Parmesan cheese and bake at 350 degrees F for 30 to 60 minutes (until warmed through and cheese is melted).

Black Bean Casserole Ole

Yield: 6 servings

1 cup chopped onions
3/4 cup yellow cornmeal
2 teaspoons chili powder
1 cup evaporated skim milk
1/4 cup water
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can stewed tomatoes
1 (4 ounce) can diced mild green chiles

Preheat oven to 350 degrees F. Lightly spray an 8-inch square baking pan with non-stick spray.

In a large bowl, combine all ingredients. Mix well. Place in prepared pan. Bake uncovered for 45 minutes.

Eggplant Casserole

1 (1 1/2 pound) eggplant
6 tablespoons butter
2 onions, sliced
3 sliced tomatoes (fresh) or 1 1/2 cups canned tomatoes
1 cup grated cheese
1 teaspoon salt
Pepper, to taste
1 cup finely crushed bread crumbs
Mushrooms (optional)

Slice the eggplant about 1/2 inch thick. Skin and dice. Makes about 5 cups.

Saut? the eggplant for about 5 minutes in the butter. Place in a buttered casserole, alternate layers, with the sliced onion, the tomatoes and the grated cheese. Season each layer. Top with bread crumbs and remaining cheese. Bake at 375 degrees F for about 35 minutes.

Carrot Stuffing Casserole

4 cups sliced, cooked and drained carrots
1 can cream celery soup
1 chopped onion
1/2 cup (1 stick) melted margarine
1 cup sharp shredded Cheddar cheese, divided
1 box chicken flavored stuffing mix

Mix together carrots, soup, onion, margarine, 1/2 cup of the Cheddar cheese and stuffing mix. Put into greased 2-quart casserole. Top with remaining 1/2 cup Cheddar cheese. Cover and bake at 350 degrees F for about 30 minutes.

French Quarter Green Beans

3 (9 ounce) package frozen French-style green beans
3 tablespoons butter or margarine
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
3 ounces cream cheese, softened
1 teaspoon dried onion flakes
1 (8 ounce) can sliced water chestnuts, drained
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded Cheddar cheese
1 (2 1/2 ounce) package slivered almonds
Paprika

Cook green beans according to package directions; drain.

Melt butter in a Dutch oven; add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat; stir in green beans, onion flakes, water chestnuts, garlic salt, pepper, and shredded Cheddar cheese. Spoon mixture into a lightly greased 1 3/4-quart casserole. Top with almonds; sprinkle with paprika. Bake, uncovered, at 375 degrees F for 45 minutes.

Makes 8 servings

Spinach Lasagna Casserole

4 (13 1/2 ounce) cans chopped spinach, drained well
2 (10 3/4 ounce) cans cream of mushroom soup
Lasagna noodles
1 pound Provolone cheese
1 bag grated mozzarella cheese
Salt and pepper to taste
Olive oil

Coat an 8 x 12-inch casserole dish with a light coating of olive oil. Layer lasagna noodles, spinach, cream of mushroom soup, Provolone cheese and mozzarella cheese. Repeat layering until casserole is filled.

Bake in preheated 375 degree F oven for 45 minutes until bubbly and cooked through.