#3798 - Chicken Mac and Cheese

(by Shirley McNevich)

3 cups raw elbow macaroni
2 TBSP olive oil
salt
pepper
1lb. boneless/skinless chicken breasts
11oz. frozen mixed vegetables (thawed and drained; your choice of type of vegetable mixture)
3 TBSP butter
3 TBSP butter
2 cups milk
1 1/2 tsp. onion salt
3 cups shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of chicken soup
1/2 tsp. garlic salt
1/2 tsp. fresh ground black pepper
4-5 slices buttered bread

Cook macaroni in salted water according to box directions--drain but DO NOT rinse. Spread the drained macaroni evenly in the bottom of a greased 9 x 13 glass baking dish. Salt and pepper both sides of the chicken, then cut it into bite sized pieces. In a skillet over medium heat add the olive oil and chicken pieces--cook/stir until chicken is browned and no longer pink. Spread the cooked chicken pieces over the drained macaroni. Spread the thawed/drained vegetables over the chicken. In the skillet you used for the chicken add 3 TBSP butter--melt over medium heat. Slowly add the flour while whisking--whisk until mixed with the melted butter. Slowly add milk while whisking. Add onion salt, 2 cups of the shredded cheese and the soup--whisk over medium heat until mixed and smooth. Evenly pour the hot cheese mixture over the vegetables/chicken. Sprinkle 1 cup shredded cheddar cheese over the top. Sprinkle the garlic salt and pepper over the cheese. Cut the buttered bread into 1" pieces and spread them all over the cheese (if you don't have enough, butter extra bread and cut into 1" pieces--enough so the whole top is covered). Bake at 375 degrees 30-35 minutes or until heated through and bread pieces are nice and brown.

#3698 - Cracker Barrel Macaroni and Cheese

(by Shirley McNevich)

2 - 8oz. blocks Cracker Barrel sharp yellow cheddar cheese
1 - 16oz. box raw elbow macaroni
3 TBSP butter
1 onion (chopped fine)
3 TBSP flour
1/2 tsp. fresh ground black pepper
2 cups milk
4-6 slices buttered bread (torn into bite sized pieces)

Shred both blocks of cheese. Prepare macaroni in salted water according to box directions--drain but DO NOT RINSE. In a skillet over medium low heat add butter and chopped onions--cook/stir until onions are tender. Add the flour and black pepper (while stirring). Cook/stir for 1 more minute. Slowly add the milk (while stirring), then cook/stir until mixture starts to thicken. Add all of the shredded cheese--cook/stir until all cheese is melted and sauce is a nice, thick cheese sauce. In a large bowl add drained macaroni and cheese sauce--stir to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. Sprinkle all of the torn buttered bread all over the top. Bake uncovered at 375 degrees for 30 minutes or until bread on top is brown and crispy. Cool slightly before serving.

#3269 - Baked Linguine

(by Shirley McNevich)

8oz. raw linguine
1 tsp. salt
2 cups bite sized cooked ham pieces (more if you wish)
1 - 10.75oz. can Campbell's cream of mushroom soup
2 1/2 cups shredded Swiss cheese
8oz. Breakstone's sour cream
1 onion (chopped)
2 TBSP melted butter
4 slices buttered bread (broken into bite sized pieces)
ground black pepper (optional)

Break linguine in half, then cook it according to box directions with the 1 tsp. salt. Drain the linguine but DO NOT rinse. In a bowl add ham pieces, cream of mushroom soup, 2 cups shredded Swiss cheese, sour cream, chopped onions and melted butter--stir to mix. Optional--add ground black pepper to your taste--stir to mix. Add drained linguine--stir to mix. Spread the mixture into a greased 9 x 13 glass baking dish. Cover the dish with foil and bake at 350 degrees for 35-40 minutes. Remove from oven and take off/discard the foil. Spread the last 1/2 cup of shredded Swiss cheese over the top. Place the buttered bread pieces all over the top. Return to oven uncovered and bake until buttered bread is browned and crispy.

#3257 - Red Salmon Casserole

(by Shirley McNevich)

15oz. canned red salmon (drained well and broken into small pieces)
2 cups uncooked pasta (your choice of shape)
2 cups shredded Monterey jack cheese
4 TBSP butter
1/2 cup chopped onions
2 TBSP flour
2 cups milk
2 TBSP lemon juice (OPTIONAL)
2 TBSP chopped parsley
3-4 slices buttered bread (cut into small pieces)

Cook pasta in salted water according to box directions--drain but do NOT rinse. In a skillet over medium heat add butter and chopped onions--cook/stir until onions are tender. Slowly add flour while stirring. Turn heat back to medium low--slowly add milk to onions--cook/stir until mixture thickens. Add lemon juice and chopped parsley--stir to mix, then remove from heat. Grease a casserole dish and spread drained pasta into the bottom. Arrange salmon pieces over the pasta. Sprinkle half of the cheese over the salmon. Pour all of the onion mixture over the cheese. Spread the rest of the cheese over the top. Bake at 375 degrees for 20 minutes, then remove from oven and arrange buttered bread pieces over the whole top. Return to oven and bake until buttered bread pieces are brown and crispy.

#2912 - Ham Vegetable Casserole

(by Shirley McNevich)

2 cups cooked mixed vegetables (drained)
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1 1/2 cups cooked ham pieces (bite sized)
2-3 slices buttered bread (cut into bite sized pieces)

Cook mixed vegetables in boiling water with 1 tsp. salt--cook until tender, then drain them. In a bowl add drained mixed vegetables, ham pieces and soup--stir until mixed. Pour the mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top, return to oven and bake 10 minutes longer or until bread is browned and crispy.

#2909 - Ham and Potato Casserole

(by Shirley McNevich)

1 1/2 cups cooked ham (bite sized pieces)
5 medium red potatoes (washed, cooked with 1 tsp. salt until tender and sliced)
3 hard boiled eggs (peeled and sliced)
1 1/2 cups Breakstone's sour cream
salt and pepper to your taste
3 slices buttered bread (cut into bite sized pieces)
diced chives (your choice of amount)
shredded cheddar cheese

In a bowl add sour cream, salt, pepper and chives--stir until mixed. Grease a 2 qt. casserole dish. Make layers: 1/3 of the sliced potatoes, all of the sliced hard boiled eggs, 1/2 of the sour cream sauce, another 1/3 of the sliced potatoes, all of the ham pieces, the remaining sliced potatoes, and the remaining sour cream sauce on top. Bake at 350 degrees for 20 minutes, remove from oven, spread some shredded cheddar cheese over the top, spread the buttered bread pieces all over the top of the cheese, return to oven and bake 10-15 minutes longer or until bread on top is browned and crispy.

#2907 - Creamy Mac and Cheese

(by Shirley McNevich)

white sauce made from the following ingredients: (4 TBSP butter; 4 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 2 cups milk)
8oz. raw elbow macaroni
2 cups Velveeta cheese (cubed)
1 tsp. salt
1/4 tsp. peppper
3-4 slices buttered bread (cut into bite sized pieces)

Cook macaroni according to box directions, then drain but do NOT rinse. White sauce: in a saucepan over low heat add butter--melt. Add 1/4 tsp. salt and 1/8 tsp. pepper--stir. Slowly blend in flour--stir. Slowly blend in milk--stir until mixed, then cook/stir until boiling. Once boiling, cook/stir for 1 minute longer. Add cubed cheese to white sauce--cook/stir until melted and smooth. Add 1 tsp. salt and 1/4 tsp. pepper--stir well. Add drained macaroni--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top and return to oven for 15-20 minutes longer until well heated and bread is browned and crispy.

#2906 - Quick Macaroni and Cheese

(by Shirley McNevich)

1 cup uncooked macaroni
1 - 10.75oz. can Campbell's cheddar cheese soup
1 tsp. salt
2 slices buttered bread (cut into bite sized pieces)

In a pot add water and salt--bring to a boil. Add macaroni--cook for 12 minutes or until tender. Drain the macaroni--do NOT rinse. Return the drained macaroni to the pot you cooked it in and add the undiluted cheddar cheese soup--stir gently until mixed. Pour the mixture into a greased 1 qt. casserole dish. Bake at 350 degrees for 10 minutes, remove from oven, spread the buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer or until mixture is hot and bread is browned and crunchy.

#2892 - Cheesy Zucchini

(by Shirley McNevich)

1 large zucchini (washed, peeled and cut into slices)
2 large tomatoes (washed and sliced same thickness as zucchini)
1 large onion (peeled and chopped)
1 cup shredded sharp cheddar cheese
1 cup shredded swiss cheese
4 slices of buttered bread (cut into bite sized pieces--enough to cover the whole top)

In a greased 9 x13 glass baking dish keep making alternating layers of zucchini, tomatoes and chopped onions. Continue making layers until all of the vegetables are used up. Bake at 350 degrees for 45 minutes (or until zucchini is tender). In a bowl add the two cheeses--toss to mix. Remove dish from oven, sprinkle all of the cheese over the top and return to oven and bake until cheese is melted. Once cheese is melted, remove from oven and add the pieces of buttered bread all over the top. Return to oven and bake until bread pieces are golden brown and crispy.

#2820 - Baked Mac and Cheese Casserole

(by Shirley McNevich)

1 1/2 cups raw elbow macaroni
1 onion (chopped)
1 - 28oz. can diced tomatoes
1 cup shredded sharp cheddar cheese
1 cup water
1 tsp. salt
1/2 tsp. pepper
3 slices buttered bread (cut into bite sized pieces)
In a bowl add raw macaroni, chopped onions, diced tomatoes, shredded cheese, water, salt and pepper--stir to mix. Pour the mixture into a greased 2 qt. casserole dish. Place the lid on the casserole dish--bake at 350 degrees for 1 hour, stirring after the first 30 minutes of baking. When there are 15 minutes left, remove from oven, remove the lid, place the buttered bread pieces all over the top, return to oven WITHOUT the lid and bake for the last 15 minutes uncovered or until buttered bread pieces are browned.

#2680 - Scalloped Cheese Cabbage

(by Cousin Cathy [Minier] Ulrich)

Sauce: 1 TBSP butter; 1 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup milk
1/4 lb. sharp cheddar cheese (grated)
1 head cabbage (shredded)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan add shredded cabbage and 1 tsp. salt--cover the cabbage with water--cook/stir over medium heat until cabbage is tender. Remove from heat--drain the cabbage and set aside. In a heavy saucepan over low heat add butter--melt. Add flour, salt and pepper--stir. Cook over low heat and stir until smooth and bubbling hot. Remove from heat--add milk--stir. Return to stove top--stir and bring to a boil. Once boiling, cook for 1 minute. Remove from heat--add grated sharp cheddar cheese--stir until mixed. Add sauce mixture to drained cabbage--stir until well mixed. Pour the cabbage mixture into a greased 2 qt. casserole dish. Cover with foil and bake at 350 degrees for 20-25 minutes, then remove foil, place buttered bread pieces all over the top, return to oven and bake until bread pieces are browned and crispy.

#2468 - Baked Tuna

(by Shirley McNevich)

2 cups small pasta shells (cooked and drained according to box directions)
2 - 6oz. cans tuna (drained and flaked)
1/2 cup chopped celery
1/2 cup mayo
1/2 cup milk
1/2 cup chopped parsley
2/3 cup chopped green onions
2-3 slices buttered bread (cut into bite sized pieces)

Cook/drain pasta according to box directions. In a bowl add flaked tuna, drained pasta and celery--stir. In a blender add mayo, milk, chopped parsley and chopped green onions--beat until smooth. Pour the molk mixture into the pasta mixture--stir until mixed. Pour the whole mixture into a greased 2 qt. casserole dish. Arrange buttered bread pieces over the top. Bake at 400 degrees for 15 minutes or until hot throughout.

#2382 - Scalloped Corn and Broccoli

(by Shirley McNevich)

1/2 cup chopped onions
1 tsp. butter
2 cups broccoli florets (cooked and drained)
1 - 14.75oz. can cream style corn
1 beaten egg
1/3 cup milk
2 slices buttered bread (cut into bite sizes pieces)

In a skillet over medium heat add butter and chopped onions--cook/stir until onions are tender. Add drained broccoli--stir. Pour the mixture into a greased casserole dish. In a bowl add creamed corn, beaten egg and milk--stir. Pour the corn mixture over the broccoli mixture. Spread the buttered bread pieces over the top. Bake at 350 degrees for 20-25 minutes or until hot.

#2216 - Baked Macaroni and Cheese

(by Billie [Gheen] Kline - friend)

1 stick butter
3 cups shredded cheese (your choice of type)
2 cups uncooked macaroni
1 quart of milk
1 tsp. salt
1/2 tsp. pepper
4 slices buttered bread (cut into bite sized pieces)

Preheat oven to 350 degrees. Melt the butter and pour it into the bottom of a greased 9 x 13 glass baking dish. Spread shredded cheese evenly over the butter. Spread the uncooked macaroni evenly over the shredded cheese. In a bowl add milk, salt and pepper--stir to mix. Slowly pour the milk mixture over the uncooked macaroni. Bake at 350 degrees for 45 minutes, remove from oven, spread buttered bread pieces all over the top and return to oven for 15 more minutes. If bread pieces are not golden brown, bake a few minutes longer.

#2183 - Potato Broccoli Bake

(by Dorothy [Renn] Hafer - friend)

2 TBSP butter
2 TBSP flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
2 cups milk
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup shredded cheddar cheese
16oz. hash brown potatoes (thawed)
1 - 10oz. box frozen chopped broccoli (cooked and drained according to box directions)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan over medium heat add butter--melt. Add salt, pepper and nutmeg--stir. Add flour--stir. Slowly add milk while stirring--cook/stir until it starts to bubble. Add shredded cheddar cheese and cream cheese--cook/stir until cheese is melted. Add thawed hash brown potatoes--cook/stir until hot. Remove from heat--pour half of the hash brown mixture into a greased 2 qt. casserole dish. Spread the drained broccoli over the hash brown mixture. Spread the rest of the hash brown mixture over the broccoli. Spread buttered bread pieces all over the top. Bake at 350 degrees (covered) for 35 minutes, then remove cover and bake 10-15 minutes longer.

#2161 - Cake Pan Macaroni and Cheese

(by Shirley McNevich)

4 TBSP butter
4 TBSP flour
2 cups milk
salt and pepper (if you wish)
1 1/2 cups Velveeta cheese (cubed)
1 - 1lb. box elbow macaroni
6-8 slices buttered bread (cut into bite sized pieces)

Cook macaroni according to box directions (with 1 tsp. salt)--drain. In a microwave safe bowl add butter--cover with Saran wrap and microwave on high until butter melts. Remove Saran wrap--add flour--stir until mixed and smooth. Add milk, salt and pepper--stir. Return to microwave covered with Saran wrap and microwave on high for :30 seconds at a time until mixture thickens. Pull back wrap--add Velveeta cheese--put wrap back on and microwave on high until cheese melts. Stir mixture until smooth. Add drained macaroni--stir until mixed. Pour mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer or until bread pieces are brown and crispy.

#2160 - Baked String Bean Casserole

(by Shirley McNevich)

1 onion (grated)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of water (use empty soup can to measure)
1 quart string beans (drained)
salt
pepper
garlic powder
3 slices buttered bread (cut into bite sized pieces)

In a large bowl add soup and water--stir to mix. Add salt, pepper, and garlic powder to your taste--stir. Add grated onions--stir. Add string beans--stir. Pour mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, place buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer.

#2150 - Scalloped Cabbage

(by Shirley McNevich)

Sauce: 1 TBSP butter; 1 TBSP flour; 1/4 tsp. salt; 1/8 tsp. pepper; 1 cup milk
1 head of cabbage (shredded)
3 slices buttered bread (cut into bite sized pieces)
paprika (for sprinkling)

In a heavy saucepan over low heat add butter--melt. Add flour, salt and pepper--stir. Cook over low heat and stir until smooth and bubbling hot. Remove from heat--add milk--stir. Return to stove top--stir and bring to a boil. Once boiling, cook for 1 minute. Grease a 2 qt. casserole dish. Place half of the shredded cabbage into the dish. Spread half of the sauce over the cabbage. Place the other half of the cabbage over the top. Spread the rest of the sauce over the cabbage. Spread buttered bread pieces all over the top. Sprinkle paprika over the bread pieces. Cover with foil and bake at 350 degrees for 25 minutes, remove foil and bake 10 minutes longer or until bread pieces are brown and crispy.

#2116 - Broccoli and Onion Casserole

(by Shirley McNevich)

2 - 10oz. boxes frozen chopped broccoli
1/2 cup mayo
1 - 8oz. sharp cheese (shredded)
2 slices buttered bread (cut into bite sized pieces)
1 beaten egg
1 small onion (chopped)
1/2 cup Parmesan cheese

Remove broccoli from boxes and place it in a microwave safe dish--microwave on high until tender. Remove from microwave--drain broccoli. In a bowl add mayo, shredded sharp cheese, beaten egg--stir. Add chopped onions--stir. Add drained broccoli--stir. Pour mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 30 minutes, remove from oven, place buttered bread pieces and Parmesan cheese on top. Return to oven and bake 15 minutes longer.

#2111 - Baked Corn and Broccoli

(by Shirley McNevich)

1 - 15oz. can cream style corn
1/2 cup milk
2 TBSP white sugar
1 - 10oz. box frozen chopped broccoli (thawed and drained)
1 small onion (chopped)
2 beaten eggs
2 TBSP flour
1/2 tsp. salt
2 slices buttered bread (broken into bite sized pieces)

In a bowl add milk, white sugar, flour, beaten eggs and salt--stir. Cook the broccoli according to box directions--drain. Grease a 2qt. casserole dish. Add corn to the greased dish. Add broccoli and chopped onions to corn--stir to mix. Add egg mixture to corn mixture--stir. Bake at 350 degrees for 30 minutes. Remove from oven, place buttered bread pieces over the top, return to oven and bake 30 minutes longer.