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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Broccoli Casserole

20 ounces thawed and drained frozen broccoli (or 4 cups chopped fresh broccoli)
1/3 cup chopped onion
1 cup shredded cheddar cheese
16 ounces cottage cheese
2 beaten eggs
1 cup chopped mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in bowl. Spoon into greased 2 1/2 quart casserole dish. Bake, uncovered, at 325 degrees for 35 minutes.

May substitute spinach for broccoli (I did half broccoli, half spinach).
8 servings 204 calories each