"Janet Bostwick" > wrote in message
...

> Not all casseroles are noodle or rice based. Think of casserole as
> the container the food is baked in and you'll see what I mean. No one
> has a problem with putting an assortment of ingredients into a slow
> cooker and eating the result, how is a casserole any different? Not
> everything is tuna casserole.
> Janet US


I agree. I consider this a casserole:

Corned Beef Casserole

1 med. head cabbage
3/4 c. boiling water
1/2 tsp. caraway seed
10 1/2 oz. cream of mushroom soup
2 tbsp. oleo
12 oz. can corned beef, crumbled
1/4 c. minced parsley
1/4 c. diced pimento

Oven at 425 degrees for 20-25 minutes. Cook cabbage 5 minutes in boiling
water. Remove from heat, Do Not Drain. Add caraway seed, soup and oleo to
cabbage and water; mix well. Pour half of mixture into a 2 quart casserole.
Top with half of the corned beef. Repeat with cabbage and corned beef,
pimento and parsley. --

Topping
1 c. Bisquick
1/2 c. corn meal
1/2 c. melted oleo
1 egg
1/2 c. milk

Combine egg and milk; add to dry ingredients. Knead on floured surface 5-8
times. Roll into a 10 inch square cut into 1/2 inch strips and criss cross
across top