|The Indian Vegetarian|
|by Shelly Rothschild-Sherwin|
The Indian Vegetarian features more than 300 recipes of the zesty meatless dishes Neelam Batra has cooked all her life.
1 - 10 of 31,730 for casseroles for 100 servings
Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes.
Combine green beans, ... Bake at 350°F for 25 minutes. Top ... Note: *May substitute 18 ounces frozen cut green beans, thawed and drained. Serving Size: 6
This recipe for homemade soup mix ... moisture from the air readily. Low sodium soup base is available at most restaurant supply stores and online in flavors.
Mix the cans ... in any combination (for example: 2 cans ... boil, lower the setting or meat will become dry and tough. Check your manual for best results!
In 5-quart saucepot, ... Makes 6 accompaniment servings. In 1-quart ... stir in milk; cook, stirring constantly, until sauce boils and thickens slightly.
Combine all ingredients ... Bake at 350°F for 1 hour. Remove ... and 1 can of Cream of Celery. Turkey may be substituted for chicken. Makes 4-6 servings.
Preheat oven to 350°F. Grease a 11x13 baking pan. Combine all ingredients. Bake for 45-60 minutes.
Brown sausage,onions and bell peppers in heavy skillet. Drain. Line a baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. ...
Cook and stir ... in 350°F oven for 30 minutes; stir. ... in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired.
Mix together sour ... more than called for if desired). Spread ... slightly longer if you use a metal pan. Mixture should be set well when removed from oven.
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