| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
English |
Casserole |
16 |
Servings |
INGREDIENTS
| 2 |
pk |
(10-oz) frozen cut green beans |
| 2 |
pk |
(10-oz) frozen baby Lima beans |
| 2 |
pk |
(10-oz) frozen English peas |
| 1 1/2 |
c |
Mayonnaise |
| 3 |
|
Hard-boiled eggs; finely chopped |
| 1 |
md |
Onion; finely chopped |
| 1 |
ts |
Prepared mustard |
| 1 |
ts |
Worcestershire sauce |
| 4 |
tb |
Vegetable oil |
| 1 |
ds |
Tabasco |
| 2 |
cn |
(8.5-oz) water chestnuts; drained and sliced |
| 2 |
cn |
(4-oz) sliced mushrooms; drained |
|
|
Buttered bread crumbs |
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 350°
for 30 minutes. The casserole should just come to a bubbling stage. Yield:
16 servings.
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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