|Farm Journal's Country Cookbook|
|by Farm Journal|
Come on Home to the Wholesome Delights of Traditional American Cooking!-- Buckwheat Cakes ---- Idaho Lentil Soup ---- Sweet Potato Biscuits ---- C...
1 - 10 of 30 for casserole pepperidge farm croutons
Result Page: 1
Boil zucchini just ... half of the croutons and mix until ... or until hot. My 4 cups of zucchini were generous (on the heaping side) and it works fine.
Melt butter in ... Place seafood in casserole. Pour sauce ... approximately 1/2 cup croutons. Mix remaining ... Bake at 350 degrees for 30 minutes, covered.
First slice yellow ... cream, chicken soup, butter, 1 1/2 cups croutons. Mix and put in casserole. Top with 1/2 cup croutons. Bake 35 minutes at 350 degrees.
Butter 9 x ... bread. For topping, use 1 sack croutons. Dot with butter, refrigerate 24 hours. Bake at 350 degrees for 1 hour and 10 minutes in glass pan.
Cook broccoli. Cook rice. Mix all ingredients except croutons in casserole dish. Top with ... at 375 degrees for approximately 45 minutes or until bubbly.
Spread croutons in a lightly ... uncovered at 325 degrees for 50 to 55 minutes. Sprinkle cheese over top and bake an additional 5 minutes or until cheese melts.
Combine broccoli, mayonnaise, ... Pour into greased casserole dish. Top with ... 1/2 package of Pepperidge Farm dressing, add croutons. Spread over ... 6 to 8 servings.
Place vegetables in casserole. In pan ... over vegetables. Sprinkle croutons on top. Melt ... sprinkle on top. Bake at 350 degrees approximately 30 minutes.
Preheat oven to ... and onion in bowl. Add croutons and drained zucchini. Pour in well greased 2 quart casserole; bake 30 minutes. Makes 8 to 10 servings.
Mix first 7 ingredients. Mix flour and croutons - stir into beef mixture. Put in greased casserole. Bake covered at 300 degrees for 3 hours.
Result Page: 1
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