Tater Tot Casserole
1 lb. hamburger
1 can cheddar cheese soup
1 can Rotel
1 pkg. tater tots
1 (8 oz.) pkg. cheddar cheese, shredded
Mix all ingredients except cheese. Pour mixture into 9x13 pan, bake at 350° for 25-30 minutes. (Top with cheese.)
Squash And Tomato Cassoulet
1 tbsp. olive oil
6 small yellow squash, sliced
1 medium onion, minced
2 garlic cloves, minced
2 tbsp. chopped parsley
Fresh ground pepper, to taste
2 medium tomatoes, sliced
1 cup egg substitute
1 cup evaporated fat-free milk
Preheat oven to 350°. Heat oil in large skillet over medium heat, add squash, onion and garlic, saute for 5 minutes. Add parsley and pepper. Layer squash mixture and tomatoes in a casserole dish, combine egg substitute with milk, blending well, pour over vegetables. Bake 20-25 minutes or until custard is set. Remove from oven and cool.
Strawberry Pretzel Dessert
2 cups crushed pretzels
3 tbsp. sugar
1 stick butter
1 (8 oz.) pkg. cream cheese, room temperature
1 cup sugar (powdered or regular)
12 oz. Cool Whip
2 cups boiling water
2 (3 oz.) pkgs. strawberry Jello
2 (10 oz.) pkgs. frozen strawberries
Mix crushed pretzels with sugar and butter. Press into 9x13 pan. Bake at 350° for 10 minutes. Cool.
Mix cream cheese and sugar. Fold in Cool Whip. Spread over pretzel mixture.
Add frozen strawberries to hot Jello (Jello and water). Stir until strawberries thaw and Jello starts to thicken. Pour on top of rest of dessert.
To share recipes with The Prospect-News readers mail to P.O. Box 367, Doniphan, MO 63935 or call Laura Sue at home 573-996-5455.