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Side Dishes

Mom?s Creamed Spinach (frozen)

Joan Kelley, Hamilton

1 (10-ounce) package chopped spinach, cook in microwave

Press out excess liquid. In heavy skillet, saute onion. Add a dash of nutmeg and salt. Stir until melted, 3 ounces cream cheese. Stir in spinach.

Baked Garlic Cheese Grits

Wanda Miller, Middletown

2 cups uncooked grits

2 eggs beaten

6-ounce roll garlic cheese

1 teaspoon Tabasco

1/4 teaspoon Worcestershire sauce

1/2 cup butter

Dash paprika

Cook grits as directed. Add other ingredients except paprika and mix. Pour into large shallow casserole. Sprinkle with paprika. Bake at 350 degrees Fahrenheit for 30 minutes. Serves 8.

Broccoli Rice Casserole

Jane Burnette, Indian Springs

2 boxes frozen chopped broccoli, cooked and drained

2 cans Cheddar cheese soup

1 onion, chopped

1 stick margarine

2 cups cooked rice

Salt and pepper

Mix cooked rice and broccoli with other ingredients in casserole dish. Bake at 350 degrees Fahrenheit until hot and bubbly (approximately 30 minutes).

Twice Baked Potatoes

Marilyn Carbone, Fairfield

4 large baking potatoes

1/4 cup milk

Salt to taste

1/2 tablespoon butter

1-1/4 cups shredded Cheddar cheese

Preheat oven to 350 degrees Fahrenheit (175 degrees C). Clean and scrub baking potatoes. Pierce skin with a fork once or twice on the top . Bake at 350 degrees Fahrenheit (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees Fahrenheit (175 degrees C) for 15 minutes or until cheese is melted and bubbly.

Hawaiian Rice

Ronald Koski, New Miami

3/4 stick butter

2 boxes Uncle Bens Long Grain and Wild Rice with seasoning packets

2 cans beef consommé

1 medium chopped onion

2 (4-ounce) cans sliced mushrooms

2 teaspoons Worcestershire sauce

Melt butter and sauté onion in the butter. Add rice with seasoning packets and coat with butter. Add 1 can consommé, mushrooms, Worcestershire sauce; mix well. Once everything is mixed well, add the second can of beef consommé; mix. Pour everything into a 13x9-inch or a 12x12-inch casserole; cover casserole and bake at 325 degrees Fahrenheit for 1 hour or until all the water is absorbed by the rice. Bake longer if needed. Note: It is not done if there is still liquid that has not been absorbed by the rice. Note: When making a double batch, use a larger glass casserole and bake, covered, for about 1-1/2 hours. Note: If using fresh sliced mushrooms (8 to 10 ounces), put mushrooms in skillet as directed above but let mushrooms heat up in skillet for about 10 minutes before putting in the casserole.

Corn Pudding

Rita MacDonald, Centerville

2 cups canned whole kernel corn, drain

1 cup milk

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground allspice

2 eggs, well beaten

Vegetable cooking spray

Combine first 7 ingredients in a medium bowl, stirring well. Spoon mixture into a 1-quart casserole coated with cooking spray. Bake at 350 degrees Fahrenheit for 60 to 70 minutes or until knife inserted into center of pudding comes out clean. Serve warm. Yield: 8 servings.

Baked Broccoli

Ellen Howe, Fairfield

1 (10-ounce) box of chopped broccoli (thawed and drained well)

1/2 cup chopped onion

1/2 cup diced green pepper

1 cup of shredded Cheddar cheese

3 eggs (beaten)

3/4 cup Bisquick

1-1/2 cups milk

salt and pepper to taste

Preheat oven to 375 degrees Fahrenheit. Combine broccoli, onion, green pepper, and cheddar cheese and place in a greased casserole dish. Mix together eggs, Bisquick, milk and salt and pepper. Pour over broccoli. Bake for 35 to 40 minutes.

Cinnamon Sweet Potato Slices

Marilyn Carbone, Fairfield

4 medium sweet potatoes, peeled and sliced 1/2-inch thick

1/4 cup butter, melted

2 tablespoons sugar

1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees Fahrenheit (175 degrees C). Spray a baking sheet with cooking spray. Arrange sweet potato slices on the baking sheet. Brush with 1/2 the butter. Mix the sugar and cinnamon in a small bowl, and sprinkle 1/2 over the potatoes. Bake 15 minutes in the preheated oven. Turn, brush with remaining butter, and sprinkle with remaining cinnamon and sugar. Continue baking 15 minutes, or until tender.

Zucchini Squash Casserole

Wanda Miller, Middletown

2 pounds zucchini squash cut in 50-cent size pieces, parboiled for 5 minutes

Sauté 1 large Vidalia onion and 1 red pepper

1 large raw grated carrot

1 box seasoned stuffing mix

Mix together 1 can cream of chicken soup and 3/4 cup sour cream, and mix with vegetables. Mix 1/2 the stuffing mix with 3/4 cup water and 1/4 stick butter. Grease a 9x9-inch baking dish and spread stuffing. Add all other ingredients on top of stuffing. Top with remainder of dry seasoned stuffing mix. Bake at 350 degrees Fahrenheit for 45 minutes. (Double recipe for 9x12-inch pan and bake for 55 minutes.)

Indian Green Beans

Doreen Schowalter, Mason

2 pounds green beans (cut into small pieces)

3 tablespoons vegetable oil

1 large finely chopped onion

1 teaspoon Garam Masala

1 teaspoon cumin powder

1/2 teaspoon curry powder

1/2 teaspoon mustard seeds

1/4 teaspoon turmeric powder

1/2 teaspoon sugar

1/2 cup chopped cilantro

Salt and pepper to taste

In a medium sized pot, heat oil and add mustard seeds until they make a cracking sound. Add chopped onions and all the spices, and saute for 5 minutes. Add green beans and a little water and cook until done (approximately 12 minutes). Sprinkle in sugar and stir. Top with cilantro leaves. Serve with Indian Nan (Indian flat bread) or basmati rice.

Sweet Potato Casserole

Shirley Chaputa, Middletown

3 cups yams

1 stick butter (softened)

1 cup white sugar

Topping:

1 stick butter

1 cup light brown sugar

1/2 cup flour

1 bag pecan halves

Cream first 3 ingredients together and put in a greased casserole dish. Mix topping and cream. Cream all 3 ingredients together on stove top. Then spread on top of yam mixture. Top with pecans. Bake at 350 degrees Fahrenheit for 45 minutes or until it bubbles.

Acorn Squash

Wanda Miller, Middletown

1 acorn squash

2 teaspoons butter

2 tablespoons brown sugar

Dash Parmesan cheese

Cut slit in squash with knife tip. Microwave acorn squash on high for 3 minutes. Check for doneness. Cut in half and scoop out seeds. Place in pie plate and let 1 teaspoon butter melt inside each half and smooth around; add teaspoon brown sugar and do same. Sprinkle with Parmesan cheese. Broil until bubbly and serve.

Sweet Potato Casserole

Betty Banks, Franklin

1 (18-ounce) can sweet potatoes, drained and mashed

1 cup sugar

2 eggs

1/2 cup milk

1/2 teaspoon salt

1/3 stick butter or oleo, melted

1 teaspoon vanilla

Mix well. Pour into buttered pan.

Topping:

1 cup brown sugar

1/2 cup flour

1/3 cup butter or oleo, melted

1 cup chopped pecans

Crumble topping over potato mixture. Bake at 350 degrees Fahrenheit for 45 minutes, uncovered.

Amish Potato Salad

Sandy Kehl, West Chester

3 hard boiled eggs, chopped

3 cups cooked, diced, potatoes

3/4 cup Miracle Whip

1-1/2 teaspoons yellow mustard

2 tablespoons brown vinegar

1/4 cup onion

1/2 cup celery

2 tablespoons milk

1/2 to 3/4 cup sugar, taste before adding so much sugar

1 teaspoon salt

Mix all. Serves 6.

Refrigerator Mashed Potatoes

Bunny Kiep, Hamilton

5 lbs. potatoes (9 lge.)

2-3 oz. cream cheese

1 cup sour cream

2 tsp. onion salt

1 tsp. salt

1/4 tsp. pepper

2 tbsp. butter or margarine

paprika

Peel and cook potatoes. Mash until smooth, add milk to mash potatoes easier. Add remaining ingredients. Put into 13x9 greased casserole and cool. Place in refrigerator. When ready to use, dot with butter and paprika. Bake for 30 minutes at 350 degrees. Serves 10-12.

Mashed Potato Timbales

Ruth A. Shupert, Franklin

2 1/2 lbs. potatoes, peeled and cubed

1 tbsp. butter or margarine

1 tbsp. grated onion

1 carton (8 oz.) reduced fat ricotta cheese

1 cup (8 oz.) redeuced fat sour cream

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. dried rosemary, crushed

1/4 tsp. pepper

2 egg whites

2 tbsp. dry bread crumbs

Place potatoes in a sauce pan and cover with water; bring to a boil. Reduce heat and cook until tender. Drain. Mash potatoes with butter and onion until small lumps remain. Set aside. In a mixing bowl beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy, fold into cheese mixture. Fold into potato mixture. Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops. Bake uncovered at 425 degrees for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups. Yield 12 servings.

Twice Baked Acorn Squash

Ruth A. Shupert, Franklin

2 med. acorn squash

1 (10 oz.) pkg chopped frozen spinach, thawed and squeezed dry

2 bacon strips, cooked and crumbled

10 tbsp. shredded Parmesan cheese, divided

2 tbsp. green onion, thinly sliced

1 tbsp. butter or margarine, softened

1/4 tsp. salt

dash to 1/8 tsp. cayenne pepper

Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with nonstick cooking spray. Bake 350 degrees for 50-55 minutes or until tender. Scoop out squash, leaving 1/4? shell. In a bowl, combine squash pulp, spinach, bacon, 6 tbsp. Parmesan cheese, green onion, butter, salt and cayenne; spoon into shells. Sprinkle with remaining Parmesan cheese. Bake for 25-30 minute or until heated through and top is golden brown. Yield 4 servings.

Potato Casserole

Lois Brewer, Fairfield

2 pounds O?Brian hash potatoes

1-1/2 teaspoons salt

1/2 teaspoon pepper

Can cream of mushroom soup

1/2 pint sour cream

8 ounces grated sharp Cheddar cheese

1 stick melted margarine, melted

3 to 4 cups cornflakes, crushed

Spread thawed potatoes in bottom of 13x9-inch pan. Sprinkle with salt and pepper. Mix soup and sour cream, then layer over potatoes, then layer cheese. Melt margarine and mix with crushed cornflakes. Spread on top. Bake uncovered at 350 degrees Fahrenheit for 45 minutes.

Rice, Corn, and Cheese Casserole

Wanda Miller, Middletown

3 cups cooked brown rice

1 (10-ounce) package frozen corn

1 small onion, chopped

2 cups sharp Cheddar, grated

1-1/2 cup milk

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper or to taste

Paprika

In a large mixing bowl, combine all the ingredients but the paprika and mix well. Poured into a greased, 2-quart casserole. Sprinkle with the paprika and bake at 350 degrees Fahrenheit for approximately 40-45 minutes. That's it. You're done! Though you might want to throw a little jalapeno into the mix if you like things spicy.

Corn Casserole

Brenda Thomas, Trenton

1 (15-ounce) can kernel corn (drained)

1 (15-ounce) can creamed corn

1 box Jiffy Cornbread Mix

2 eggs

3/4 cup vegetable oil

3/4 cup shredded Cheddar Cheese

Pour all the ingredients right in your 2-1/2 quart casserole dish and mix well. Bake at 350 degrees Fahrenheit for 45 minutes.

Boston Baked Beans

Wanda Miller, Middletown

6 pounds cans pork and beans (or 6 cans combination navy, kidney, garbanzo, pinto, great northern and pork and beans)

1/4 pound bacon fried and crumbled

1 large onion sautéed in bacon fat

1/2 cup tomato catsup

1/2 cup packed brown sugar

Mix all together and put in 2-quart baking dish and bake at 350 degrees Fahrenheit for 45 minutes. Makes 12 servings.

Mary F.'s Chicken Broccoli Casserole

Nancy J. Meiser, Middletown

4 to 6 chicken breasts, cooked and cubed

1 (16-ounce) bag broccoli, cooked and drained

2 cans cream of chicken soup

1 box Chicken Stove Top

1 stick butter

16 ounces cheese

2 tablespoons lemon juice

1 tablespoon mayonnaise

Cut cooked chicken in a sprayed pan. Lay cooked broccoli on chicken. Salt and pepper and some of the seasoning with the salt and pepper. Half of cheese in broccoli. Mix soup, mayonnaise, lemon juice. Spread over cheese. Sprinkle half cheese that's left. Melt butter, half seasoning in package, add croutons, and mix well; butter and seasoning on top. Cook at 350 degrees Fahrenheit for 30 minutes. I serve garlic bread with this.

Cousin Sheila's Potato Casserole

Nancy J. Meiser, Middletown

2 pounds hash browns, thawed (I prefer shredded.)

1/2 cup chopped onion

1 (16-ounce) pint sour cream

1 can cream of chicken soup

2 cups Cheddar cheese, shredded

1 stick melted butter

Mix all together. Put in 9x13-inch casserole pan. Crush 1 package of Ritz crackers. Mix with 1/2 stick melted butter and spread on top. Bake 1 hour at 350 degrees Fahrenheit. Cover part way through with foil, to prevent from getting too brown. Double recipe for a crowd and put in a lasagna pan.

Stuffed Green Peppers

Ellen Howe, Fairfield

4 to 6 green peppers

1-1/4 pounds of hamburger

1/4 cup chopped onion

1/4 cup diced celery

2 cups of rice (cooked)

l can of tomato soup

Preheat oven to 400 degrees Fahrenheit. Slice tops off of green peppers and remove seeds. Pre-cook fresh green peppers in boiling water until tender, but still firm. Drain and place peppers into a buttered casserole dish. Brown hamburger, onion and celery together. Drain. Cook rice according to directions. Combine hamburger, rice and tomato soup. Salt and pepper to taste. Mix well. Fill peppers with rice mixture. Spoon leftover rice mixture around stuffed peppers. Sprinkle with Parmesan cheese. Bake 20 to 30 minutes.

Stuffed Cranberry Sauce

Faye Wolke, Hamilton

1 (8-ounce) package cream cheese, softened

2 tablespoons good quality mayonnaise (Hellman's)

1/4 to 1/2 cup chopped pecans

1 (16-ounce) can jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refrigerator until time to serve. Usually makes 6 or 7 sandwiches, depends on width cut. For easy removal from can, run a butter knife around the jellied cranberry and tap on your cutting board. Will come out in seconds. These cranberry rounds are beautiful placed on red leaf lettuce.

Sweet Potato Surprise

Rita A. MacDonald, Centerville

1 (18-ounce) can vacuum-pack sweet potatoes

1 tablespoon packed brown sugar

6 large marshmallows

1 tablespoon butter or margarine, melted

1/3 cup cornflake crumbs

Heat oven to 450 degrees Fahrenheit. Grease bottom and sides of square pan, 8x8x2-inch, with shortening. Mash sweet potatoes and brown sugar. Shape 1/3 cup potato mixture around each marshmallow into a ball. Brush 1 sweet potato ball at a time with butter; roll in cornflake crumbs to coat. Place in pan. Bake uncovered 8 to 10 minutes or until coating is light brown. Yield: 6 servings.

Sour Cream Scalloped Potatoes

Pearl Dalton, Springboro

1 (32-ounce) bag of frozen hash brown potato cubes

2 cups sour cream (16 ounces)

1 can cream of chicken soup (undiluted)

1 cup shredded Cheddar cheese

1/2 cup melted butter or margarine

1/2 cup chopped onion

1 teaspoon salt

1/2 teaspoon pepper

1 cup french fried onions

Combine first 8 ingredients. Pour into ungreased baking dish. Bake uncovered at 350 degrees Fahrenheit for 1 hour. Sprinkle with french fried onions and bake for 10 more minute or until onions are golden brown.

Macaroni and Cheese

Faye Wolke, Hamilton

1/2 pound macaroni

8 ounces canned or jarred Cheddar cheese sauce

2 tablespoons butter, cut into pieces

8 ounces shredded Cheddar

1-1/2 cups whole milk

Bake in oven at 375 degrees Fahrenheit. Spray 2 1/2-quart pan or casserole with vegetable oil spray. Cook macaroni in boiling salted water until cooked, but still firm, approximately 5 minutes. Spoon cheese sauce into large bowl and add butter. Drain macaroni well and pour into bowl while still hot. Stir until noodles are coated well with cheese sauce. Add shredded Cheddar and continue to stir until butter melts completely. Add milk a little at a time and stir until well incorporated. Pour mixture into casserole dish and level mixture evenly with back of spoon. Place in oven and bake for 30 to 35 minutes until top begins to turn brown and crispy. Remove from oven and serve. Makes 6 to 8 servings.

Green Bean Casserole

Nancy L. Kellum, Hamilton

1 (28-ounce) can Allens Italian Green Beans, drained

1 (10 3/4-ounce) can condensed cream of mushroom soup

3/4 cup milk

1/8 teaspoon ground black pepper

1 (2.8-ounce) can fried onion rings

Preheat oven to 350 degrees Fahrenheit. Combine all ingredients, reserving half the onion rings. Pour into 1 1/2-quart baking dish. Bake uncovered for 30 minutes. Top with reserved onion rings and bake 5 minutes longer or until browned. Makes 6 to 8 servings. Microwave method: Empty contents into a microwave-safe dish. Cover and heat 5 to 6 minutes. Season to taste. Sit and serve.

Yummy Potatoes

Ellen Howe, Fairfield

10 medium potatoes (peeled)

1/2 cup of chopped onion

1/2 cup butter (melted)

1 pound Velveeta cheese (cut into chunks)

2 slices of bread (cubed)

1-1/2 cups milk

Salt and pepper to taste

Topping:

3 cups corn flakes

1/2 cup butter (melted)

Preheat oven to 350 degrees Fahrenheit. Cook potatoes until tender. Cool and dice into large cubes. In mixing bowl, add potatoes, onion, butter, Velveeta cheese, bread, milk, salt and pepper. Place into greased casserole. Mix corn flakes and butter together and top potato mixture. Bake for 1 hour.

Broccoli and Rice

Kathy Donthnier, Gratis

2 (10-ounce) packages frozen chopped broccoli

1 (6-ounce) box long grain wild rice

1 can cream of chicken soup

1 (8-ounce) jar cheese whiz

Cook broccoli and rice according to package directions. Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees Fahrenheit for 30 minutes.

Pickled Beets

Wanda Miller, Middletown

4 dozen small red beets

1 lemon thinly sliced

2 cups cider vinegar

4 cups water

3 cups sugar

2 sticks cinnamon

1 teaspoon whole cloves

1 teaspoon allspice

Cook beets, then drain and peel. Make a syrup of vinegar, water, sugar, lemon and spices. Simmer 15 minutes. Place beets in jars. Pour hot syrup over beets to within 1/2 inch of top of jars. Hot water bath 45 mins.

Cheesy Creamed Corn

Jackie Sullivan, Franklin

4 (8-ounce) pkgs. frozen corn

1 (8-ounce) cream cheese, diced

1 (3-ounce) cream cheese, diced

1/4 cup butter

3 tablespoons water

3 tablespoons milk

2 tablespoons sugar

6 slices American cheese, small pieces

Combine all together in slow cooker or crock pot. Cook on low for 4 hours. Serves 12-15.

Penne with Spring Vegetables

Marilyn Carbone, Fairfield

1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces

1 (8-ounce) package sugar snap peas, trimmed

1 (8-ounce) package dry penne pasta

3 tablespoons olive oil

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain. Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper. This can be used as a nice side dish with your holiday dinner or make it your main course for a family dinner and serve a nice salad and Italian bread.

House of Blues Corn Bread Stuffing

Marilyn Carbone, Fairfield

1 cup onions, 1/8-inch diced

4 cups celery, 1/8-inch diced

1 tablespoon garlic, minced

9 cups jalapeño cornbread, 1-inch cubes

7 cups french bread, 1-inch cubes

1 tablespoon salt

1/2 teaspoon white pepper

2 teaspoons poultry seasoning

2 cups vegetable stock

4 eggs

1 cup olive oil

Sauté onions and celery and garlic in olive oil until translucent. Add cornbread and french bread cubes. Mix with seasoning. Add stock and eggs and salt and pepper. Remove from heat and put into pan. Bake in oven at 325 degrees Fahrenheit for 20 minutes. Remove from oven and serve hot. Servings: 12.

Cranberry Chutney

Jeane Mountsier, Fairfield

2 cups water

3 cups sugar

2 unpeeled oranges, diced, seeded and finely chopped in a blender

1- to 2-inch pieces fresh ginger, peeled and cut into thin slices

4 cups cranberries

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup raisins

Combine the water and sugar in a deep saucepan and bring to a boil, stirring. Add the oranges and ginger; reduce heat and simmer, uncovered, for 20 minutes. Add the cranberries, cinnamon and cloves and cook, uncovered, until thickened, about 15 minutes. Stir in raisins and cook until big bubbles appear (about 7 minutes). Pour into bowl and let cool. Good with a holiday turkey.

Scalloped Apples

Marilyn Carbone, Fairfield

10 cups of sliced peeled tart apples (Granny Smith work well)

1/3 cup sugar

2 tablespoons of corn starch or arrow root

1/2 teaspoon of cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons butter

Place apples in 2-quart microwave safe bowl. Combine the sugar, cornstarch, cinnamon, and nutmeg: sprinkle over apples and toss to coat. Dot with butter. Cover and microwave on high for 15 minutes or until apples are tender, stirring every 5 minutes.

Macaroni and Cheese

Jackie Sullivan, Franklin

1 lb. pkg. macaroni, cooked according to pkg. for 2/3 of cooking time. Drain and stir in melted Velveeta cheese.

8 oz. Velveeta cheese

cup butter

Using a 9x13 baking dish cut up Velveeta cheese and butter, place in 250 degree oven allow to melt. Add 2 cups milk or more, 2 cups shredded cheddar cheese, 2 cups of mozzarella cheese and salt and pepper to taste. Reserve of each cheese. Stir remaining into mixture. Mix well, top with rest of cheese. Bake 350 degree about 30 to 35 minutes. Can use more milk if you don't like it to be dry.

Creamy Vegetable Casserole

Frances Stoutenborough, Middletown

1 pkg. (16 oz.) frozen broccoli, carrots and cauliflower

1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted

1 carton (8 oz.) spreadable garden vegetable cream cheese

1/2 to 1 cup seasoned croutons

Prepare vegetables according to package directions; drain and place in large bowl. Mix soup and cream cheese and add to vegetable stirring to mix. Transfer to greased 1 qt. baking dish. Sprinkle with croutons. Bake uncovered at 375 degrees for 25 minutes or until bubbly. Serves 6.