Soup Sauce for Casseroles:

This is my sister-in-law's original recipe:
2 whole chicken breasts cooked, boned, sliced or diced into large pieces
2 packages chopped frozen broccoli
2 cans cream of chicken soup
1 c mayonnaise
1/2 tsp curry powder
1 tsp lemon juice
grated sharp cheddar cheese

In 11 X 15 pyrex casserole put a layer of chicken on the bottom, cover with broccoli.
Mix the next 4 ingredients to make a sauce and pour it over top. Cover with grated cheese.
Bake 1/2 hour at 350F until cheese bubbles.
Serve accompanied by steamed rice.

This same sauce can be used for many favorite combinations in 10 X 10 X 2 dish.

One can of cream soup undiluted. Mix with mayonnaise.
Add seasonings appropriate to casserole, spread and top with grated cheese.                              o
Bake 1/2 hour at 350F.


1. Diced canned liamond asparagus with cream of asparagus soup.
    Serve with buttered noodles.
2. Canned oysters, spinach, and cream of oyster soup topped with grated parmesan cheese.
    Serve over toast points.
3. Cooked meat balls, kidney beans, seasoned tomato soup with chili powder and/or your
favorite Mexican flavorings, topped with cheddar.
    Serve over taco chips.
4. Canned crab, shrimp, salmon or tuna topped with mushroom caps, and cream of mushroom soup.
(In the U.S. I add canned pimento.) Sliced Monterrey Jack.
    Serve in pattie shells.

                                                  Mary Jean Jones



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