3-3/4 qt. canned baked beans
6 t. pineapple syrup
12 t. brown sugar
6 t. catsup
1/2 t. prepared mustard
25 pineapple slices

procedure:

1. combine pineapple syrup, brown sugar, catsup and mustard  in bowl.
2. mix well.
3. pour mixture into each pan of beans,
4. mix well,
5. place pineapples on top of beans,
6. bake in 400 degree oven for 45 minutes.

Source: KJFSC

Note: This was listed as a vegetable in the source, but would work as a side dish or a vegetarian casserole.
 

6 c. chic peas
4 garlic cloves
to taste salt and pepper
1/4-1/2 cup olive oil (optional)

procedure:

1. cover peas with water; bring to a boil; add garlic; and simmer about 4b minutes, until tender.
2. drain the liquid off of the peas and mash, (if using optional olive oil, add before mashing)
3. salt and pepper to taste.
4. serve cold on two slices of whole-wheat bread with mayonnaise and tomato slices.

source KJFSC

48 slices whole-wheat bread, toasted
8 t. vegetable oil
8 t. unbleached white flour
4 c. non-fat dry milk, reconstituted
4-6 0z. cans canned whole tomatoes, chopped
4-4 oz. cans canned mushroom slices
to taste salt and pepper
*plus—any additional available vegetables

procedure:
1. heat oil and blend in flour until smooth and bubbly.
2. remove from heat and stir in milk.
3. heat to boiling, stirring constantly. boil and stir one minute,
4. stir in tomatoes and mushrooms (plus any additional available vegetables), simmer until vegetables are tender.
5. salt and pepper to taste.
6. pour hot mixture over two slices of whole-wheat toast, open-faced.

Source: KJFSC

3 lbs Rice
2 tsp salt
3 quarts water
2 lb 8 oz peas
1 lb 8 oz carrots
2 oz butter
1 and 1/2 large onions, diced
3 lb cheese, grated
2 lb eggs, beaten
1 lb non-fat dry milk
3 qts plus 3 cups water
1 tbsp black pepper

Procedures

1) cook the rice (with salt) in 3 quarts of water.
2) if using fresh peas and carrots, first cook the chopped carrots in boiling water for 5 minutes. Add the peas for one minute more, drain. If using frozen peas and carrots, skip this step.
3) sautee the onion in the butter
4) combine the cheese, onion, peas, carrots and rice in a large mixing bowl.
5) separately combine the eggs, dried milk, water (or substitute an equal amount of milk), and pepper. Add this to the vegetable/cheese combinatin and mix throughougly.
6) spread into greased casserole pans, bake at 350 degrees (f) for 40-50 minutes.

Source: KJFSC