#1660 - Turkey Macaroni Casserole

(by Shirley McNevich)

2 cups raw macaroni
1/2 lb. turkey (cut into bite sized pieces)
1 cup shredded cheddar cheese
3 hard boiled eggs (peeled and chopped)
2 cups milk
2 - 10.75oz. cans Campbell's cream of chicken soup
3 to 4 slices buttered bread (cut into bite sized pieces)

In a bowl add macaroni, turkey, shredded cheddar cheese, chopped eggs--stir until mixed. In a separate bowl add milk and both cans of soup--stir. Pour the soup mixture into the macaroni mixture--stir. Pour the whole mixture into a greased 9 x 13 glass baking dish--salt and pepper the top to your taste. Cover the dish with foil and refrigerate overnight. The next day place the dish in a cold oven, turn oven to 350 degrees and bake uncovered for 30 minutes. Remove from oven and sprinkle the buttered bread pieces all over the top. Return to oven and bake for 30 minutes longer or until well heated.

#1546 - Overnight Mushroom Casserole

(by Shirley McNevich)

1 3/4 cups elbow macaroni (raw)
1 1/2 cups milk
2 - 10.75oz. cans Campbell's condensed cream of mushroom soup
1/2 tsp. salt
1/2 tsp. pepper
2 cups bite sized cooked chicken pieces
1/2lb. diced Velveeta cheese
2 slices buttered bread (cut into bite sized pieces)

In a large bowl add salt, pepper, both cans of soup and the milk--stir until mixed. In a greased 2qt. casserole dish add raw macaroni, cooked chicken pieces, and diced cheese--pour the soup mixture over the top and stir just a little until mixed. Cover the casserole dish and refrigerator overnight. The next day, place the casserole into a cold oven. Turn heat to 350 degrees and bake for 45 minutes--remove from oven, stir the whole casserole mixture, spread buttered bread pieces on top, return to oven and bake for 30 minutes longer or until hot.

#1185 - Mushroom Macaroni and Cheese

(by Aunt Janie [McNevich] Baronowski)

2 cups raw macaroni
2 cups milk
2 cups cubed cheddar cheese
1/4 of one onion (chopped very fine)
1 - 10.75oz. can Campbell's cream of mushroom soup

In a large bowl add raw macaroni, mushroom soup and milk--stir. Add cubed cheddar cheese and onion--stir. Pour mixture into a greased casserole dish. Bake uncovered at 350 degrees for 30 minutes--remove from oven, stir, and bake for 30 minutes more. Stir before serving.

#1075 - Crockpot Macaroni and Cheese

(by Shirley McNevich)

1 - 8oz. box raw macaroni
2 TBSP canola oil
1 - 13oz. can Carnation evaporated milk (NOT condensed)
1 1/2 cups regular milk
1 tsp. salt
3-5 cups shredded cheddar cheese
1/4 cup melted butter

Add macaroni and 1 tsp. salt to boiling water--cook for 6-7 minutes, then drain. In a large bowl add cooked macaroni and canola oil--stir. Add evaporated milk, regular milk, shredded cheddar cheese and melted butter--stir. Grease the inside of a crockpot with Pam. Pour macaroni mixture into the greased crockpot. Cook on low 3-4 hours--stir occasionally while cooking.