Quick Beef Casserole

1/2 lb lean ground beef
1 C onion, chopped
1 C celery, chopped
1 C green pepper, cubed
3 1/2 C tomatoes, diced
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
1 C frozen peas
2 small carrots, diced
1 C uncooked rice
1 1/2 C water

Eggs, Zucchini, & Mushroom Casserole

cooking spray
1 1/2 cups zucchini, sliced
1 1/2 cups mushrooms, sliced
1/2 cup sweet red peppers, diced
1/4 cup onion, chopped
6 eggs, separated
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cup milk, heated
1/2 cup cheddar cheese, grated
parsley sprigs (optional)

Preheat oven at 375° degrees F. Evenly coat a 10 inch skillet with spray. Add zucchini,
mushrooms, peppers and onion. Cover and cook over medium heat until peppers are crisptender.
Set aside. Meanwhile, evenly coat 15 x 10 inch jelly roll pan with spray. Line with wax
paper and spray again. Set aside.

Eggs, Bell Pepper, & Sausage Casserole

1 pound sausage, cooked and drained
12 eggs
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
6 slices bread, cut into pieces
2 cups cheddar cheese, shredded
1/4 cup green (bell) pepper, diced
1/2 cup onions, diced

Preheat oven to 350° degrees F.

Eggs, Hash Browns, & Ham Casserole

12 large eggs
1 cup cream
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil
1/2 teaspoon butter flavoring
2 cups hash brown potatoes, shredded, frozen, thawed
1 pound sliced ham, chopped
1/4 cup onion, chopped
1 cup sharp cheddar cheese, grated

Nadine's Potato Casserole

Ingredients:

• 32 ounce (2 pounds, 900 gr) package of frozen hashbrowns ("Orieda" brand)
• 1 pint (½ liter) sour cream
• 1 can "Cream of Chicken" soup
• 1/3 cup (80 ml) dry minced onions
• 1½ cups (360 ml) shredded cheese
• 2 cups (½ liter) crushed cereal ("Total" brand)
• 2-3 tablespoons melted butter

Instructions:

Pumpkin Damper

Serves 8

Method:
Preheat oven to 190 C.
Place flour and salt in a large bowl and rub in the margarine
until mixture resembles fine breadcrumbs.
Add remaining ingredients, except cheese.
Mix to a soft, but not sticky, dough.
Knead gently on a lightly floured breadboard. Place on a
large non-stick baking or pizza tray.
Pat out to a large round, about 23 cm in diameter, mark 8
wedges, cutting half way through. Sprinkle cheese on
top. Bake for 20-25 minutes, until well risen and golden.

Tip:
This is great served with soup or a casserole.


Ingredients: