Chicken Casserol

1 lg. Chicken breast (cooked and cubed)
¾ bag wide noodles
½ lb mushrooms (chopped)
¼ lb Velveeta cheese
1 can mushroom soup
½ can evaporated milk
1 cup chicken broth
½ green pepper (chopped
½ red pepper (chopped)
1 tsp. flour
1 tbsp onion (chopped)
2 tbsp. sherry

Directions:
Sauté mushrooms in butter. Add flour, broth, and stir until thick. Add soup, milk, cheese, and cook until cheese is melted. Add onion, peppers, sherry, and chicken. Cook noodles as directed. In 2 qt casserole. Layer noodles and chicken. Bake at 350˚F for 35 minutes.

Steve’s Cheeseburger Pie

1 lb ground beef
1 cup chopped onion
½ tsp salt
1 ½ cup shredded cheddar
1 cup milk
½ cup bisquick
2 eggs
9” pie plate (greased)

Heat oven at 400˚F. Bake for 25 minutes.

November First Casserole

Serves 8
2 lbs. ground beef
1 tsp. salt
1 tsp. sugar
½ tsp. pepper
2 15 oz. cans of tomato sauce
12 oz. very small noodles
6 scallion
2 cups sour cream
1 3 oz packages cream cheese
2 cups shredded cheese (sharp cheddar)

Directions:
Brown beef. Pour off fat. Add sauce and seasonings. Simmer about 15 minutes. Cook noodles. Drain. Finely chop scallions (including tops). Mix with cream cheese and sour cream. In a buttered 13x9x2” casserole dish (or 2 smaller ones), layer noodles, meat sauce, sour cream mixture, and cheddar cheese. Repeat layers ending with cheese. Bake 350˚F for 30 minutes.

Jenny’s Rotelle and Sausage Casserole/Salad

1 lb. rotelle (corkscrew) pasta
½ cup salad oil
2-3 cloves of crushed garlic
2 tsp dry basil leaves
1 lg. can (30 oz) tomato sauce
2-3 small zucchini cut in small pieces
1 pkg. frozen peas – thawed
1 can artichoke hearts cut up (save juice)
1 pt. cherry tomatoes
8 oz. mozzarella cheese cut in cubes
½ cup of parmesan cheese
1 lb sausage cut in small pieces or slices (any kind of precooked sausage)

Directions:
Cook pasta. Drain and toss with oil. In pan, stir garlic, basil, tomato sauce, and artichoke juice. Boil then simmer 2-3 minutes. Cool a bit. In large bowl, toss pasta, zucchini, peas, artichoke hearts, tomatoes, cheeses, and sausage. Add tomato sauce mixture. Serve warm or chilled. Serves a crowd!

Jenny’s Tuna Casserol

1 8 oz. can of tuna
Chopped Celery, onions, and mushrooms
2 tbsp butter
2 tbsp flour
1 cup milk
2 tbsp parmesan cheese
½ tsp. marjoram
Bread crumb
Tomatoes
Salt and pepper to taste

Directions:
Make a sauce, melting butter, blending flour, milk and seasonings. Stir in tuna and mushrooms, onions, and celery. Turn into buttered casserole. Cover with tomatoes, bread crumbs, and cheese. Bake at 350˚F for 20 minutes.

Summer Squash and Carrot Casserole

Serves 10
2 lbs yellow squash or zucchini sliced
¼ cup onion chopped
1 can (10 oz) of cream of mushroom soup
1 cup of sour cream
1 cup of carrots shredded
1 8 pkg. herb seasoned stuffing mix
½ cup melted butter

Directions: Cook squash and onion in boiling salted water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing and butter. Spread half of stuffing in bottom of a 9 by 13 inch pan. Spoon squash mixture on top of stuffing. Sprinkle rest of stuffing on top. Bake at 350˚ uncovered for 25 to 30 minutes.

Tomato Goop

3 lg. cans Hunts Tomato Sauce
1 cup of bread crumbs (or more if desired)
½ stick of butter, melted
¾ cup of brown sugar
1 tsp. of salt

Mix together, pour into buttered casserole. Bake for 45 minutes to 1 hour at 350˚F.

Egg and Sausage Breakfast Casserole

8 slice of white bread, buttered and cubed
2 cups grated sharp cheddar cheese
1lb linked sausage (sliced in one inch pieces) or ground sausage browned 
These three item go in a 9" by 13" dish.
The next 4 items, combine and pour over the bread, sausage, and cheese mixture
4 eggs, well beaten
2 1/2 cups whole milk
1/2 teaspoon salt
1 teaspoon dry mustard
Refrigerate overnight.  Before baking, add 2 cans of mushroom soup and 1 cup of milk and 1/2 lb of sauteed fresh mushrooms.
Bake at 300 for 1 1/2 hours
Make sure that the dish you use can go from the refrigerator to the oven.