| | EGGS OR CHEESE |
| 8 | | Hard cooked eggs; sliced |
| 2 | c | Cheddar cheese; diced |
| 8 | oz | Swiss cheese; sliced |
| 2 | c | Gruyere cheese; shredded |
| | POTATOES-PASTA-RICE-BEANS |
| 3 | c | Brown rice; cooked |
| 2 | c | Boiled potatoes; peeled, sliced |
| 3 | c | Cooked ziti; rotelle, or elbow macaroni |
| | VEGETABLES - FRESH OR FROZEN |
| 10 | oz | Frozen chopped spinach; thawed |
| 2 | lg | Onions; (2 cups), shopped and saut?ed |
| 2 | c | Frozen carrots; cooked |
| | SAUCES AND SEASONINGS |
| 1 | cn | (1 lb) tomatoes; stewed |
| 3/4 | c | Mayonnaise or salad dressing plus; (1/ c. milk & 2 tbl lemon juice) |
| 1 | | Envelope (1 oz) onion sauce e mix; cooked plus, (1/2 tsp. leaf savory, crumbled) |
| | CASSEROLE TOPPINGS |
| | Canned French fried potato sticks |
| | Solf white bread crumbs; tossed in butter or margarine, and grated parmesan cheese |
| | Buttered cherry tomato slices; with mixed Italian herbs |
