Witches' Hat Casserole
|Instant minced onion||2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Flour||3⁄4 Cup (12 tbs)|
|Crushed rosemary||1⁄4 Teaspoon|
|Chicken broth||2 Cup (32 tbs)|
|Cream||2 Cup (32 tbs)|
|Coarsely diced cooked chicken/Three cans of 7 ounce each tuna, drained and separated in pieces||3 Cup (48 tbs)|
|Canned green beans||8 Ounce, drained|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Chopped pimiento||2 Tablespoon|
|Parmesan pastry cutouts||1 Cup (16 tbs) (Use As Much As Required)|
Add water to onion; let stand a few minutes.
Heat butter in a large saucepan.
Add onion, celery, green pepper, and garlic powder.
Cook until vegetables are tender, stirring occasionally.
Blend in flour, salt, and rosemary.
Heat until bubbly.
Gradually add the broth and cream, blending well.
Stirring constantly, cook until mixture is thickened and smooth, about 8 minutes.
Mix in chicken, beans, olives, and pimiento.
Turn into a 2-quart casserole.
Sprinkle with shredded Parmesan cheese.
Heat in a 400Â°F oven about 10 minutes, or until mixture is bubbly.
Arrange Parmesan Pastry Cut outs on top.