Main Dish Page 27

CHICKEN CASSEROLE

Cook until tender:

2 large stewing hens (cover with water and boil)
3 stalks celery
2 small onions (cut up)
2 grated carrots
Bay leaf and pepper to taste

Remove chicken from broth; cut meat into small pieces.

Sauce:

6 cups broth
1 cup flour
1 cup milk
1 tsp. celery salt
Cook until thickened

2 cups buttered bread crumbs

In large casserole put layer of chicken, layer of broth, layer of bread crumbs. Repeat until all ingredients are used. Cook 1 1/2 hours.

Arlene Adamson


MASHED POTATO CASSEROLE

Fry 1 lb. hamburger and 1 small onion together in skillet.

Add:
1 can cream of mushroom soup
1 qt. tomato juice
1 can of either corn or peas
Salt and pepper to taste

Cook until thickens. Drop by spoonfuls cooked mashed potatoes; heat and serve.