Subj : White Russian Casserole
To   : Ben Collver
From : Dave Drum
Date : Mon Apr 03 2023 07:28:00

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: White Russian Casserole
 BC>  Categories: Casseroles, Main dishes
 BC>       Yield: 1 servings

 BC>      10    Maine potatoes

So I went at looked at Olga's http://www.ruscuisine.com website for a
truly Russian casserole. I found a link to a non-Russian site for "White"
Russian Casserole. Which makes sense - because 'Russian' dressing is 
*not* Russian - beyond being from the Russian River region of Californica.

And I'm not sure if Provelone cheese is available there, either.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: White Russian Casserole
 Categories: Breads, Cheese, Pork, Poultry, Sauces
      Yield: 5 servings

      6 tb Butter; melted
     10 sl Rye bread; in 1" pcs
      6 sl Provolone cheese; in 1" pcs
      8 oz Deli-sliced ham; in 1' pcs
      8 oz Deli-sliced turkey; in 1"
           - pieccs
      1 lb Bacon; cooked, diced
      6 sl Ementhal cheese; in 1' pcs
           Russian Dressing

  Set your oven @ 400ºF/205ºC. 

  Brush the bottom of a 12" X 9" casserole dish with the
  melted butter. Layer half the bread on the bottom of the
  dish, brush with butter. 

  Layer the Provolone cheese on top of the bread, followed
  by ham, then turkey, bacon, and Swiss cheese. Drizzle
  Russian dressing over the entire casserole (amount to
  your preference).

  Top with the remaining rye bread, brush with butter.
  Cover the casserole with aluminum foil.

  Bake, covered, for 20 minutes. Remove the foil and bake
  for an additional 5-8 minutes, until top layer of bread
  is toasted golden.

  Yield: One 12 x 9 Casserole, 4-6 servings

  RECIPE FROM: http://www.ruscuisine.com and
               http://www.broadandhill.com

  Uncle Dirty Dave's Archives

MMMMM

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