CASSEROLE DISHES ZUCCHINI CASSEROLE 3c. diced squash 2 carrots, shredded 1 sm. onion, minced 1 can cream of chicken soup, undiluted 1/2 pkg. seasoned herb stuffing 1/3 c. melted butter Cut unpeeled squash in bite size pieces. Lightly cook and drain. Mix Squash carrots, and onions together. Mix soup, sour cream, stuffing, and butter together to make a dressing. Pour dressing over vegetable and mix well. Fold into casserole dish and bake at 350* for 25 minutes or until brown and bubbly. BROCCOLI CASSEROLE 20 oz. pkg. frozen chopped broccoli 2c. cooked rice 2c. shredded sharp Cheddar cheese 4 eggs, slightly beaten 47. margarine lc. milk 41. chopped onion 2 tsp. salt Cook broccoli according to package directions. Drain. Combine xemaining ingredients over moderate heat. Place broccoli in greased shallow 1 qt. casserole dish. Pour sauce over broccoli. Bake at 350* for 20 - 25 minutes or until set. serves 8. LIMA BEAN CASSEROLE 37. butter 1/2 ¢. chopped onion 1/2 c. chopped green pepper - 1 clove garlic, chopped 20 oz. pkg. baby limas, cooked 1/2 tsp. Worcestershire sauce 1/2 tsp. salt dash pepper 6 T. Parmesan cheese 17. butter 10 oz. tomato puree 1/3 c. bread crumbs 1 T. butter, melted Melt butter and add onions, pepper, and garlic. Cool until done. add beans, puree, Worcestershire sauce, salt, and pepper. Combine 2 T. of the cheese with 1 T. melted butter and bread crumbs. Set aside for topping. Put in greased 1 gt. casserole dish, making layers of the bean mixture and remaining cheese. Put crumbs on top. Bake 20 minutes until hot and brown. Serves 6.CEREALS PARTY MIX Combine all: 1b. box Wheat Chex Ib. box Rice Chex 1b. box Corn Chex 1b. box Cherrios med. size box pretzels ib. butter OR margarine 1b. mixed nuts OR pecans T. celery salt T, onion salt @. garlic salt Place ingredients on cookie sheets and put in oven for 2 hours at 250*, stir well every half hour. E. BI 6 c. old-fashion oats 3/4 c. wheat germ 1/2 ¢. coconut 1/3 ¢. sunflower seeds OR almonds 1/2 ¢. nuts 1/2 ¢. raisins OR other dried fruit chopped fine 1/2. oil 1/2 c. honey, or can leave out so it is not so sweet 11/2 tsp. vanilla little salt Heat oats at 350* for 10 minutes. Mix other ingredients together except raisins and add to oats and mix well. Bake on trays at 250+ for 30 minutes, stirring every 5 minutes until evenly brown. add the raisins after the first 15 minutes. Take from oven and put in a large bowl. Cook 1c. honey to medium soft ball, add vanilla. Pour over mixture and stir well. Pack firmly into trays and return to oven for 10 minutes. DARLENE _SHEAR'S GRANOLA 4G. quick cooking oatmeal OR 13 oz. Maypole 2 1/2/c. wheat germ 1c. coconut 1 tsp. cinnamon 2°T. brown sugar 1/2 ¢. honey 1/3 ¢. salad oil 1 tsp. vanilla 1/2 ¢. slivered almonds OR chopped pecans 1/2 ¢. sunflower seeds Mix all together and spread 1/2 inch thick on cookie sheets. Bake slow at 300* for 20 - 30 minutes or until all is toasted. Stir every 5 - 10 minutes.CEREALS GOOD SNACK 2 pkg. oyster crackers 2 pkg. Hidden Valley dressing 1c. oil Put oil on first and then add the rest. Put in oven for a short time.