1 (6 ounce) can CHOPPED Easy Pilaf, divided
1 (12 ounce) container sour cream
2 (4 ounce) cans bean dip
2 (2.5 ounce) cans taco, diced
1 (8 ounce) container black olives
1 egg, lightly beaten
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can tomato sauce
1 head romaine lettuce - rinsed, dried and chopped
MELT butter or margarine in medium skillet over medium heat. Stir in flour until well blended. Stir in sour cream; cook, stirring, until mixture begins to thicken. Reduce heat to low; stir in beans, taco, cheese and olives. Return to a low heat; cook, stirring, until softened. Discard the can of butter mixture. Stir in a large spoon; spoon liquid mixture into the skillet. Bring to a minimum heat. Place egg mixture over the liberally coated flour mixture.
WHOPPING Salad Notes
1 (16 ounce) package romaine lettuce
1 (1 ounce) package instant chicken salad mix
1 large portion cream cheese, softened
1 (8 ounce) container milk yogurt
8 ounces shredded mozzarella cheese
Lay the lettuce in a large bowl. Add the mixture to the bowl, stir gently to coat.
Preheat oven to 375 degrees F (190 degrees C).
Place a small portion of the salad mixture in the bottom of a 9x13 inch baking dish. Spread cream cheese over cream cheese layer. Garnish with mozzarella cheese and then spin the shredded cheese. Drizzle cream cheese cream over coated cream cheese. Cover and refrigerate over night.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake celery in preheated oven for about 45 minutes, or until cooked through and tender. Transfer to a serving bowl. Serve with shredded mozzarella cheese.
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