#3778 - BBQ Beef Casserole

(by Shirley McNevich)

1/2lb. ground chuck
4 slices bacon (cut into small pieces)
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/2 cup Domino's dark brown sugar (packed)
1/2 cup Heinz ketchup
1 TBSP French's yellow mustard
1 TBSP cider vinegar
16oz. Bush's regular baked beans
8oz. cut green beans (drained)
5 deli slices American cheese
3/4 cup crushed Fritos

In a skillet over medium heat add ground chuck, bacon pieces, salt, pepper and chopped onions--cook/stir until beef is browned, then drain off the grease. In a large bowl add brown sugar, ketchup, mustard and cider vinegar--stir until mixed. Add baked beans, drained green beans and the drained beef mixture--stir well. Spread the mixture in a greased 2 qt. casserole dish. Bake at 350 degrees 25-30 minutes or until hot and bubbling. Remove from oven--cover the top of the casserole with the crushed Fritos, then place the cheese slices over the top. Return to oven and bake until cheese melts (about 4-6 minutes).

#2830 - Pizza Sloppy Joes

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
oregano (your choice of amount)
1 onion (chopped)
1 jar of your favorite pizza sauce
8 slices of American cheese
pepperoni slices
8 hamburger rolls
butter

Open each hamburger roll, butter both top and bottom half of each roll, and place them close together (butter side up) on a cookie sheet. In skillet add ground chuck, salt, pepper, oregano and chopped onions--cook/stir over medium heat until meat is browned. Drain any fat off of the ground chuck mixture. Spoon the ground chuck mixture on the bottom half of each hamburger roll. Spoon pizza sauce, pepperoni slices and one slice of cheese on top of the ground chuck mixture on each roll. Bake at 350 degrees for 8-10 minutes.

#2370 - Noodle Perogies

(by Shirley McNevich)

1 lb. extra wide egg noodles
1 - 12 serving size box mashed potato mix (or make your own)
1 stick butter (melted)
3/4 lb. American cheese (slices)
1 small onion (chopped)

Cook noodles according to bag directions--drain but do NOT rinse. Grease a 9 x 13 glass baking dish. Prepare mashed potato mix (or make your own). Place all of the noodles on the bottom of the baking dish. Spread all of the mashed potatoes over the noodles. Layer the cheese on top of the mashed potatoes. In a skillet add the butter and the chopped onions--cook/stir over medium heat until onions are soft. Spread the buttered onion mixture over the cheese. Bake at 325 degrees for 30 minutes or until bubbling hot.

#2022 - Cheesy Rice

(by Shirley McNevich)

2 cups water
2 cups original Minute rice (raw)
8 slices American cheese (sandwich size)

In a pot add water--bring water to a boil. Break the cheese slices into bite sized pieces. Add Minute rice and cheese pieces to boiling water--stir/cook until cheese melts. Remove from heat--cover the pot and let stand 5-7 minutes. Remove lid--stir. Taste--if flat add a little salt and stir again.

#1836 - Flu-Flu

(by Aunt Dot [McNevich] Worhach)

1lb. ground chuck
1 medium onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 1lb. 10oz. jar pasta sauce
1 box elbow macaroni (cooked and drained according to box directions with 1 tsp. salt)
6 slices American cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until browned, then drain off any fat. Cook/drain macaroni according to box directions (do NOT rinse). In a large pot add meat mixture, cooked/drained pasta and pasta sauce--cook/stir until mixed and hot. Add cheese slices to the top and warm until cheese melts before serving.

#1575 - Quick Cracker Appetizers

good quality crackers
slices of American cheese
pizza seasoning OR oregano

Place crackers on a cookie sheet. Break cheese slices into small squares and place one square on each cracker. Sprinkle pizza seasoning or oregano all over the crackers. Bake at 350 degrees just until cheese melts. Do not overbake.

#1562 - Corned Beef Casserole

(by Shirley McNevich)

1 cup any shape pasta (cooked and drained according to box directions)
1 - 12oz. can corned beef
1/4lb. American cheese (cut into bite sized pieces)
1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of mushroom soup
1 cup milk
3 slices buttered bread (cut into bite sized pieces)

Chop corned beef and American cheese into bite sized pieces. In a bowl add both soups and milk--stir. Add cooked/drained pasta, corned beef pieces, and cheese pieces--stir. Pour whole mixture into a greased 2 qt. casserole dish. Spread the buttered bread pieces all over the top. Bake at 350 degrees for 30-40 minutes or until heated through.

#1426 - Cream Cheese Potatoes

(by Shirley McNevich)

5 cups cooked/sliced red potatoes (add 1 tsp. salt when cooking)
1 package frozen peas with pearl onions (thawed)
2 slices American cheese (cut into strips)
1 - 10.75oz. can Campbell's cream of celery soup
1 - 3oz. Philadelphia cream cheese (softened)
1/3 cup milk

Cook and slice red potatoes. Spray a 2 qt. casserole dish with Pam. In a bowl add potato slices, peas/onions, and half of the cheese strips--stir. Pour the potato mixture into the prepared casserole dish. In a saucepan over low heat add cream of celery soup, cream cheese and milk--cook and stir until hot and smooth. Pour the soup mixture over the potatoes--stir gently. Place remaining cheese strips over the top. Cover with foil and leave it on the counter until room temperature, then refrigerate overnight. The next day, place it (uncovered) in a cold oven. Turn heat to 350 degrees and bake for 45 minutes or until hot.

#1213 - Zucchini Quiche

(by Shirley McNevich)

3 cups grated zucchini
1 cup Bisquick
4 beaten eggs
1/2 cup canola oil
1/4 cup chopped onion
1 cup milk
salt and pepper to taste
1/2 cup Parmesan cheese
slices of American cheese
1 or 2 TBSP butter

Grease a 2 qt. baking dish--set aside. In a skillet over medium low heat add butter and grated zucchini--cook zucchini until tender, then drain. Spread drained grated zucchini in the baking dish. In a separate bowl add Bisquick, beaten eggs and canola oil--stir until mixed. Add milk, salt, pepper, chopped onion and Parmesan cheese--stir until mixed. Pour the mixture over the chopped zucchini in the baking dish. Place enough American cheese slices to cover the entire top, overlapping them where necessary. Bake at 350 degrees for 30-40 minutes.

#458 - Cabbage Casserole

(by Pat Klase - friend)

1 large head cabbage (shredded--approximately 12 cups)
1 medium chopped onion
6 TBSP butter or margarine
1 - 14.75oz. can Campbell's mushroom soup (undiluted)
8oz. cubed American cheese
1 tsp. salt
1/2 tsp. pepper
3/4 cup dry bread crumbs

In a saucepan, add the cabbage, cover cabbage with water, and add 1 tsp. salt. Bring to a boil and cook until tender. Drain the cabbage. In a large skillet, saute the chopped onion and 3 TBSP butter/margarine until onion is tender. Add the mushroom soup to the chopped onion--stir until mixed well. Add the cubed American cheese to the soup and cook everything on low heat--stir and cook until cheese is melted. Remove from heat and stir in the cabbage with the soup. Add 1/2 tsp. pepper and stir. In a 2 qt. greased baking dish, pour entire mixture into the baking dish. Melt the remaining 3 TBSP butter in the microwave. Put the bread crumbs and melted butter in a skillet--cook until lightly browned. Spread the bread crumbs on top of the cabbage mixture in the baking dish. Bake uncovered at 350 degrees for 20-30 minutes or until heated through.

#382 - Broccoli and Chicken Casserole

(by Shirley McNevich)

1 - 12oz. box elbow macaroni
1lb. cubed American cheese
1 1/2 cups milk
1/2 tsp. garlic powder
3 cups cubed cooked chicken
2 - 10oz. packages frozen chopped broccoli (thawed and drained)
salt and pepper to taste
bread crumbs--3 slices of bread broken into small pieces

Grease a 3qt. casserole dish. Cook and drain macaroni according to package directions. In a saucepan over medium heat, combine cheese, milk, and garlic powder--cook and stir until cheese is melted and sauce is smooth. Stir in the hot macaroni with the sauce, and add chicken, broccoli, and salt and pepper to your taste. Spoon into casserole dish and cover--add bread crumbs if you wish. Bake at 375 degrees for 20-25 minutes or until hot and bubbly--if you use bread crumbs, remove lid when 10 minutes left so bread crumbs brown.