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Show SECOND DAY CASSEROLE MAKES TASTY USE OF LEFTOVER HAM ' , s What to do with leftovers? Nothing solves the question quite so tastily as the ever-convenient casserole. Keeping a file of handy casserole recipes and having a stock of quick convenience food items on the shelf and in the freezer, will help make "leftovers "left-overs night" menus deliciously satisfying and pleasantly simple. Use leftover ham, celery, and green beans from the freezer in this savory Second Day Casserole. Smooth, delicious canned mushroom gravy, that good, well-seasoned gravy shelf ready for so many handy uses, sauces the casserole and adds deep mushroom flavor. A topping of mashed sweet potatoes completes com-pletes the "total look" and adds heartiness to this easy meal-in-a-dish. Great served with hot cheese biscuits and a refreshing molded fruit salad. Second Day Casserole 1 cups cubed cooked ham 1 package (9 ounces) frozen cup sliced celery cut green beans, cooked 1 teaspoon dry mustard and drained 2 tablespoons butter or 1 cup mashed sweet margarine potatoes 1 can (10 ounces) mush- 2 tablespoons butter or room gravy margarine 1 teaspoon grated lemon rind In saucepan, brown ham and cook celery and mustard In butter until celery is tender. Add gravy and beans. Pour into 1-quart casserole. Combine potatoes, butter, and lemon; spoon around edge of casserole. Bake at 350F. for 30 minutes or untU hot Makes 4 servings. I I |