#3246 - Pimento Dip

(by Shirley McNevich)

8oz. shredded yellow sharp cheddar cheese
8oz. shredded white cheddar cheese
1 cup chopped pimentos
1/2 cup mayo
1/2 tsp. celery salt
1 box Ritz roasted vegetable crackers

In a bowl add shredded yellow sharp cheese, shredded white cheddar cheese, chopped pimentos, mayo and celery salt--stir until well mixed. Serve with Ritz roasted vegetable crackers.

#2435 - Ham and Egg Casserole

(by Shirley McNevich)

3 cups frozen shredded or cubed hash browns
1 cup shredded sharp cheese
1 cup diced cooked ham
4 eggs
1 1/2 cups milk
1/4 tsp. pepper

Spread the frozen hash browns in the bottom of a greased 8 x 8 baking dish. Sprinkle the cheese and ham over the hash browns. In a bowl add eggs--beat with a whisk. Add milk and pepper to eggs--beat with a whisk. Pour the egg mixture over the ham and cheese. Cover the baking dish and refrigerate overnight. The next day, set the casserole on your counter for 30 minutes to thaw. Remove the cover and bake at 350 degrees for 55-60 minutes or until inserted knife comes out clean.

#2185 - Sharp Cheese Sausage Casserole

(by Shirley McNevich)

1 1/2 lbs. smoked sausage (removed from casings OR cut into bite sized pieces after browning)
1 - 8oz. sharp cheese (shredded)
1 cup sour cream
1/2 of a small onion (grated)
1 or 2 TBSP chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
6 medium red potatoes (washed, peeled, cooked until tender, cooled and cut into bite sized pieces)
milk (if necessary)

Cut the sausage into coin shaped pieces. In a skillet over medium heat add sausage and a little water--cook/stir until browned, then drain the sausage and cut into bite sized pieces. In a large bowl add drained sausage, shredded sharp cheese, sour cream, grated onions, parsley, salt and pepper--stir to mix. If it seems too thick add a little milk and stir again. In a greased casserole dish make multiple layers of the sausage mixture and the potato pieces. Bake (covered) at 350 degrees for 40 minutes. Stir well before serving.

#2124 - Sharp Cheese Potatoes

(by Shirley McNevich)

6 red potatoes
1/4 cup butter + 2 TBSP butter
1/4 cup finely chopped onions (more if you wish)
1/2 tsp. pepper
1/2 tsp. salt
paprika for sprinkling
2 cups shredded sharp cheese
1 1/2 cups Breakstone's sour cream

In a pot add potatoes--cover them with water. Bring to a boil, then cook until potatoes are tender (about 20 minutes). Drain potatoes and cool them. Remove skins from potatoes. Shred the potatoes into a bowl. In a saucepan over low heat add 1/4 cup butter and shredded cheese--cook/stir until melted and smooth. Remove from heat--add sour cream, grated onions, salt and pepper--stir. Pour cheese mixture over shredded potatoes--stir until mixed. Scoop the whole mixture into a greased casserole dish. Dot the 2 TBSP butter over the top. Sprinkle paprika over the top of the potato mixture. Bake at 350 degrees for 30 minutes.

#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.

#1919 - Pepperoni Dip

(by Shirley McNevich)

2 cups mayo
2 cups shredded sharp cheese
2 cups shredded mozzarella cheese
1 onion (chopped)--less if you wish
1 bag sliced pepperoni

In a bowl add mayo, sharp cheese, mozzarella cheese and chopped onions--stir. Cut a few slices of the pepperoni into small pieces and add to the mayo mixture--stir. Grease a jelly roll pan--spread the mixture on to the pan. Spread the remaining pepperoni slices evenly over the top. Bake at 350 degrees for 20-30 minutes or until hot and bubbling. Serve immediately with tortilla scoop chips or good quality crackers.

#1766 - Foil Potatoes

(by Shirley McNevich)

1 glass baking dish
1 sheet of foil
4 or 5 medium red potatoes (washed and sliced--do not peel)
ground black pepper and salt to your taste
5 slices of bacon
1 large onion (chopped)
1/2 lb. shredded sharp cheese
1 stick butter

Cook bacon--drain and crumble it--set aside. Place a large sheet of foil in a rectangular baking dish. Spray the foil with Pam. Spread the sliced potatoes on the foil. Salt and pepper to your taste. Sprinkle the bacon on top of the potatoes. Sprinkle the chopped onions over the bacon. Cut the butter into small pieces and place them all over the top of the onions. Sprinkle the cheese over the whole top. Fold up the foil but do not press it against the cheese--you should end up with a sealed foil packet--use a second piece of foil on top if necessary. Bake at 350 degrees for 45 to 60 minutes or until potatoes are tender.

#1492 - Macaroni and Cheese Tomato Casserole

(by Shirley McNevich)

1 cup uncooked pasta (cooked according to box directions)
2 TBSP butter
1 TBSP flour
1 - 10.75oz. can Campbell's condensed tomato soup
1 beaten egg
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup shredded sharp cheese
2 slices buttered bread

Cook pasta according to box directions--drain but do not rinse. In a large saucepan over low heat add butter--melt. Add flour--stir until smooth. Add tomato soup (do NOT add water)--stir and cook until it thickens. Remove saucepan from heat. Add beaten egg--stir. Add salt and pepper--stir. Add shredded cheese--stir. Add drained pasta--stir. Pour mixture into a greased casserole dish. Cut buttered bread into bite sized pieces and sprinkle them over the top of the casserole. Bake at 350 degrees for 25-30 minutes or until heated through and bread pieces are browned and crispy. If you wish, you can sprinkle more shredded cheese on top before adding the bread pieces.

#1431 -Chicken Pasta Salad

(by Shirley McNevich)

1 - 12oz. box any shape pasta (cooked according to box directions and drained)
2 cups cooked chicken (cut into bite sized pieces)
1 or 2 carrots (shredded)
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 of a medium red onion (shredded)
1/2 cup chopped celery
1/2 cup (or more) honey mustard salad dressing
1 tomato (chopped)
4oz. shredded sharp cheese

In a large bowl add drained pasta, cooked chicken pieces, shredded carrots, chopped red pepper, chopped yellow pepper, shredded onion, chopped celery, chopped tomato, and shredded sharp cheese--stir. Add 1/2 cup honey mustard salad dressing--toss until coated. If too dry, add a little more honey mustard salad dressing. Refrigerate until cold.

#1425 - Spinach Pasta Salad

(by Shirley McNevich)

3 cups bowtie pasta (cooked and drained according to box directions)
2 cups fresh baby spinach (washed and drained)
1 cup shredded sharp cheese
1 cup cherry tomatoes (each sliced in half)
3/4 cup drained chick peas
1/2 cup Italian dressing
1/4 to 1/2 cup drained sliced olives

In a bowl add drained pasta, spinach, chick peas, and sliced olives--toss until mixed. Add sliced cherry tomatoes, Italian dressing, and shredded cheese--toss. If too dry add a little more Italian dressing.

#934 - Shrimp Casserole

(by Shirley McNevich)

6 slices of bread
1 lb. cooked/peeled shrimp
1/2 lb. shredded sharp cheese
1/4 cup butter OR Parkay margarine (melted)
1/2 tsp. French's mustard
3 beaten eggs
2 cups milk
salt and pepper to taste
Old Bay Seasoning (optional)

In a bowl beat the eggs--add the mustard, milk, salt and pepper to your taste, and Old Bay to your taste--stir. Break bread into bite sized pieces. Grease a 2 qt. casserole. Making layers, add shrimp, bread crumbs and cheese to the greased casserole dish. As you finish each layer pour a little of the milk mixture on each layer. Keep alternating layers and adding milk mixture until bread crumbs are the last layer on top. Slowly pour melted butter over the top of the bread crumbs. Cover and bake at 350 degrees for 50 minutes--remove from oven, uncover, return to oven for 10 more minutes or until bread crumbs are browned.

#620 - Western Skillet Rice

(by Shirley McNevich)

1 lb. ground chuck
1 envelope Lipton onion soup mix
1 1/2 cups water
3/4 cup uncooked Carolina white rice
2 cups chopped tomatoes
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup cooked peas
1 cup shredded sharp cheese

Brown the ground chuck in a skillet and in a separate pot cook the peas. Turn heat to medium on the ground chuck and stir in soup mix, water, rice, tomatoes and pepper--bring mixture to a boil. Add a lid, turn heat back to low (simmer) for 25 minutes, stirring once every few minutes. After 25 minutes drain the cooked peas, add them to the skillet and stir. When peas are warm, scoop mixture into your serving bowl and top with the shredded cheese.

#492 - Baked Beef Goulash

(by Barbara Debo - friend)

1lb. dry macaroni
1lb. ground beef
1 diced onion
1 tsp. salt
1/2 tsp. pepper
2 - 10.75oz. cans Campbell's tomato soup
1 small can tomato paste
1 can water (use empty tomato paste can)
1 - 8oz. package shredded sharp cheese
1 envelope Spatini spaghetti sauce (NOTE: Spatini has been discontinued and has now been replaced with Lawry's Original Style Spaghetti Sauce)

Cook macaroni according to box directions. In a skillet, brown ground beef with salt, pepper and onion. Add the tomato soup, tomato paste, water, Spatini sauce mix to the beef and stir. Add the cooked macaroni and stir. Pour everything into a greased 3 quart baking dish. Bake at 325 degrees for 20-30 minutes. Remove from oven and sprinkle sharp cheese over the top--return to oven until cheese melts.