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Grains, Eggs, Vegetables English Casserole 16 Servings

INGREDIENTS

2 10-oz frozen cut green
beans
2 10-oz frozen baby Lima
beans
2 10-oz frozen English peas
1 1/2 c Mayonnaise
3 Hard-boiled eggs, finely
chopped
1 Onion, finely chopped
1 t Prepared mustard
1 t Worcestershire sauce
4 T Vegetable oil
1 ds Tabasco
2 8.5-oz water chestnuts
drained and sliced
2 4-oz sliced mushrooms
drained
Buttered bread crumbs
16 rvings.

INSTRUCTIONS

Cook the green beans, lima beans and peas according to package
directions, being careful not to overcook. Make a sauce mixing
mayonnaise, eggs, onion, mustard, Worcestershire sauce, oil and
Tabasco. Combine cooked vegetables, water chestnuts, mushrooms and
sauce. Let stand overnight in refrigerator. Top casserole with
buttered bread crumbs. Bake in a 9x13 pyrex dish at 350ø for 30
minutes. The casserole should just come to a bubbling stage. Yield:
COTSY CHENAULT (MRS. HARRY)  From <Traditions: A Taste of the Good
Life>, by the Little Rock (AR)  Junior League.  Downloaded from Glen's
MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 202
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 45.5mg
Sodium: 324.2mg
Potassium: 232.7mg
Carbohydrates: 18g
Fiber: 4.6g
Sugar: 2.1g
Protein: 6.1g


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