Update my dinner status, I'm making this tonight.
60 chefs marked this as Favorite
14 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
CHOOSE ONE SAUCE MAKER
- 1 cn (10 3/4-oz) cream of
- 1 cn (10 3/4-oz) cream of celery
- 1 cn (10 3/4-oz) cream of chicken
- 1 cn (10 3/4-oz) Cheddar cheese
- 2 cn (14 1/2-oz) diced tomatoes
CHOOSE ONE VEGETABLE
- 1 cn (14 1/2-oz) cut green
- 1 cn (15 1/4-oz) sweet peas,
- 1 cn (10 1/2-oz) asparagus cuts
- 1 cn (15 1/4-oz) whole kernel
- 1 cn (13 1/2-oz) chopped spinach
CHOOSE ONE PASTA/RICE
- 2 c Uncooked elbow macaroni
- 1 c Uncooked regular rice
- 4 c Uncooked wide egg noodles
- 3 c Uncooked small pasta shells
- CHOOSE ONE
- 2 cn (6-oz) solid white tuna in
- 2 c Chopped cooked chicken
- 2 c Chopped cooked ham
- 2 c Chopped cooked turkey
- 1 lb Ground beef, browned and
- CHOOSE ONE OR MORE EXTRAS
- 1 cn (3-oz) sliced mushrooms,
- 1/4 c Sliced ripe olives
- 1/4 c Chopped red or green bell
- 1 cn (4.5-oz) chopped green
- 1 cn (1 1/4-oz) envelope taco
CHOOSE ONE OR TWO TOPPINGS
Preparation
Combine 1 (8-ounce) container sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt, and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes. http://southern-living.com Posted to MM-Recipes Digest by Julie Bertholf on Apr 05, 1998
