#3805 - Baked Ham Pasta

(by Shirley McNevich)

1/2 cup butter
1/2 cup flour
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper (optional)
2 cups Half 'n Half
2 cups whole milk
1lb. shredded Swiss cheese
2/3 cup shredded Parmesan cheese
1lb. bowtie pasta
2 cups cooked bite sized ham pieces
1 1/2 cups frozen baby sweet peas (thawed and drained)
Crunchy Topping: 1 cup Marzetti sea salt/cracked pepper croutons; 2/3 cup shredded Parmesan cheese; 1 TBSP butter (melted)

Cook bowtie pasta in salted water according to box directions--drain but DO NOT rinse. In a Dutch oven over medium heat and 1/2 cup butter--melt. While whisking, slowly add the flour and whisk until smooth. While whisking add dry mustard, salt, pepper and cayenne pepper. While whisking add half 'n half and milk--whisk for about 10 minutes or until thickened. While stirring with a spoon add all of the shredded Swiss cheese and 2/3 cup of the shredded Parmesan cheese--stir until mixed. Remove from heat--add drained pasta, ham pieces and drained peas-- toss with a spoon to mix. Pour the whole mixture into a greased 9 x 13 glass baking dish. Place the croutons into a Ziploc bag--close the bag and crush the croutons with a rolling pin until finely ground. In a bowl add ground croutons, 2/3 cup shredded Parmesan cheese and the melted butter--stir to mix. Sprinkle the crouton mixture evenly over the pasta mixture. Bake at 350 degrees 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

#3759 - Bacon Tomato Cups

(by Shirley McNevich)

8 slices bacon (fried and crumbled)
1 tomato (chopped)
1/2 of an onion (chopped)
3oz. shredded Swiss cheese
1/2 cup mayo
1 tsp. dried basil
1 - 16oz. can refrigerated buttermilk biscuit dough

Grease a mini muffin tin. In a bowl add crumbled bacon, chopped tomatoes, chopped onions, shredded Swiss cheese, mayo and basil--stir to mix. Open the biscuit dough and separate the biscuits. Use a very sharp knife to cut each biscuit (horizontally) into two pieces. Repeat with all biscuit dough. Place one cut biscuit dough into each of the mini muffin tin cups. Fill each with the bacon mixture. Bake at 375 degrees 10-13 minutes or until golden brown.

#3758 - Ritzy Ham Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2/3 cup mayo
1 1/2 cups bite sized cooked ham pieces
4oz. shredded Swiss cheese
1 TBSP finely chopped green bell pepper
1 TBSP Gulden's spicy brown mustard
3/4 cup crushed Ritz crackers
2 TBSP butter (melted)
extra Ritz crackers for dipping

In a bowl add cream cheese and mayo--beat until smooth. Add ham pieces, shredded Swiss cheese, chopped green bell pepper and spicy brown mustard--stir to mix. Spread the mixture into a 9" glass pie plate. In a bowl add crushed Ritz crackers and melted butter--stir to mix. Spread the cracker mixture evenly over the top. Bake at 400 degrees 13-15 minutes or until hot. Serve hot with Ritz crackers.

#3546 - Italian Salami Casserole

(by Shirley McNevich)

2 cups uncooked penne pasta OR ziti pasta
1 onion (chopped)
1 garlic clove (minced)
3 TBSP olive oil
1 - 14oz. can Italian style diced tomatoes
2 TBSP Hunt's tomato paste
salt and pepper (to your taste)
1 green bell pepper (chopped)
1/3 to 1/2lb. deli salami (cubed)
1 - 4oz. can sliced black olives (drained)
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese

Cook/drain penne pasta according to box directions but do NOT drain. In a skillet over medium heat add olive oil, chopped onions and minced garlic--cook/stir until tender. Add diced tomatoes, tomato paste, green bell peppers, cubed salami, drained olives, salt and pepper--cook/stir until hot. Remove from heat--add drained pasta--stir to mix. Spread 1/2 of the pasta mixture into a greased 2qt. casserole dish. Sprinkle 1/2 of the Swiss cheese and 1/2 of the cheddar cheese over the top. Spread remaining pasta mixture over the cheese. Spread remaining Swiss cheese and cheddar cheese over the top. Bake at 350 degrees for 20-25 minutes or until bubbling hot. Let it rest a few minutes before serving.

#3457 - Sweet Onion Casserole

(by Shirley McNevich)

3 TBSP butter
3 large sweet onions
2 cups shredded Swiss cheese
1 - 10.75oz. can Campbell's cream of chicken soup
2/3 cup milk
1 tsp. soy sauce
1 loaf of French bread

Peel, wash and slice the onions. In a skillet over medium heat add butter--melt. Add sliced onions--cook/stir until onions are translucent and tender. Remove from heat. Grease a 2 quart casserole dish. Using the onions and 1 1/2 cups of the Swiss cheese, start with some of the onions, then some of the cheese, and keep making layers (3 layers of each is fine). You should end up with cheese on the top. In a saucepan over medium heat add the cream of chicken soup, milk and soy sauce--cook/stir until hot. Carefully pour the hot soup mixture over the top of the casserole. Slice the French bread and cover the whole top of the casserole with French bread slices. Bake at 350 degrees for 15 minutes or until the bread is nicely toasted. Remove from oven, sprinkle remaining 1/2 cup shredded Swiss cheese over the top, return to oven and bake just until cheese is melted.

#3358 - Corned Beef and Sauerkraut Casserole

(by Shirley McNevich)

1 3/4 cups sauerkraut (well drained)
1/2 lb. sliced corned beef (diced)
2 cups shredded Swiss cheese
1/4 cup Thousand Island dressing
2 tomatoes (washed and sliced)
2 TBSP butter + 4 TBSP butter
1 cup crushed seasoned rye crackers (coarsely crushed)

Grease a 2 qt. casserole dish. Layer 1/2 of the sauerkraut in the bottom of the dish, then 1/2 of the corned beef pieces, then 1/2 of the shredded Swiss cheese, then remaining sauerkraut, then remaining corned beef pieces, then remaining shredded Swiss cheese. Drop spoonfuls of Thousand Island dressing evenly over the shredded Swiss cheese. Spread all of the tomato slices over the top. Dot 2 TBSP butter over the tomato slices. In a bowl add 4 TBSP butter--melt in the microwave. Add crushed crackers to the melted butter--stir to mix. Spread the cracker mixture all over the top of the tomatoes. Bake at 400 degrees for 25-35 minutes or until bubbling hot.

#3321 - Swiss Broccoli

(by Shirley McNevich)

8 cups frozen broccoli
1/2 cup butter
2 TBSP flour
1/2 of an onion (chopped)
1 1/4 cups milk
4 cups shredded Swiss cheese
2 beaten eggs
1 tsp. salt plus salt and pepper (to your taste)
crushed Ritz crackers (optional)

Cook broccoli according to box directions with 1 tsp. salt until tender--drain the broccoli. In a saucepan over medium heat add butter--melt. Add flour--cook/stir until smooth. Add chopped onions--stir. Slowly add milk while stirring--cook/stir until mixture is boiling, then cook for 1 more minute. Remove from heat--add salt and pepper--stir well. Add shredded Swiss cheese and beaten eggs--stir well. In a bowl add drained broccoli and the cheese mixture--toss to coat. Pour the whole mixture into a greased 9 x 13 glass baking dish. Bake at 325 degrees for 20-30 minutes or until heated through. Remove from oven and cool slightly before serving. Optional--sprinkle crushed Ritz crackers all over the top during the last 10 minutes of baking time.

#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.

#3268 - Swiss Chicken

(by Shirley McNevich)

4 cups cooked bite sized chicken pieces
1 1/2 cups shredded Swiss cheese
2 cups croutons (your choice of flavor)
2/3 cup mayo
1/2 cup milk
2-4 ribs celery (chopped)
1/4 cup chopped onions (more if you wish)

In a large bowl add shredded Swiss cheese, croutons, mayo, milk, celery and onions--stir well. Add chicken pieces--stir to coat. Spread the mixture into a greased 2 quart casserole dish. Bake at 350 degrees for 35-40 minutes or until chicken is hot. Optional: if using large croutons, you can break them into smaller pieces.

#3067 - Crockpot Reuben Casserole

(by Aunt Eileen [Knouse] Carter)

2 lbs. deli sliced corned beef
2 cups shredded cheddar cheese
1 cup Hellmann's mayo
16oz. sauerkraut (well drained)
2 cups shredded Swiss cheese

Cut all of the corned beef slices into bite sized pieces. In a crockpot layer some corned beef, then some mayo, then some shredded cheddar cheese, then some sauerkraut, then some shredded Swiss cheese. Keep repeating the layers until you run out of ingredients. Cover and cook on high for 2 hours. Serve the mixture over toast slices.

#2932 - Ranch Omelettes

(by Shirley McNevich)

2 TBSP Parkay margarine
1/2 cup finely chopped red bell peppers
1/4 cup chopped onions
8 beaten eggs
1 cup prepared Hidden Valley Ranch milk recipe ranch salad dressing
2 TBSP flour
a pinch of baking soda
3/4 cup shredded Swiss cheese

In a bowl add beaten eggs, ranch dressing, flour, baking soda and Swiss cheese--beat with a whisk until mixed. In a nonstick skillet over medium heat add margarine, chopped red bell peppers and chopped onions--cook/stir over medium heat until peppers are tender. Pour the egg mixture into the skillet--reduce heat to low. Cover with a lid and cook until eggs are no longer runny. Slide the whole mixture on to a serving plate, add salt and pepper as desired, and cut into pie shaped wedges to serve.

#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.

#2191 - Hamburg Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
6 medium red potatoes (washed, peeled and sliced)
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 qt. of tomato juice
4 TBSP white sugar
shredded Swiss cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Pour meat mixture into a Dutch oven. Add sliced potatoes, tomato juice and white sugar--stir until mixed. Put lid on Dutch oven and bake at 350 degrees for 1 hour or until potatoes are tender. Remove from oven, spread as much shredded Swiss cheese over the top as you wish and return to oven uncovered just until cheese melts.

#1493 - French Onion Soup

(by Shirley McNevich)

6 large yellow onions (washed, peeled and sliced)
12 beef bullion cubes
1/2 tsp. salt
1 cup Parkay margarine
8 cups hot water
2 TBSP Worcestershire sauce
1 loaf French bread
shredded Swiss cheese

In a frying pan over medium heat add Parkay and sliced onions--stir and cook until onions are caramelized. In a crockpot add hot water and bullion cubes--stir until cubes dissolve. Add salt and Worcestershire sauce--stir. Empty contents of the frying pan (onions and margarine) into the crockpot--stir. Put lid on crockpot--set heat to medium low and cook for 4 to 6 hours--stir occasionally. You can serve soup as is--if you wish, scoop soup into serving crocks, slice bread into bite sized pieces. Sprinkle bread pieces on top of soup in each bowl--sprinkle shredded Swiss cheese on top of each bowl of soup. Bake at 350 degrees until cheese is melted.

#1480 - Ham and Broccoli Pie

(by Shirley McNevich)

1 unbaked 10" deep dish pie dough
1 - 10oz. frozen broccoli (cooked and drained according to package directions)
2 cups cooked/cubed ham
1/2 to 1 onion (chopped)
2 cups shredded Swiss cheese
1 1/4 cups half and half
3 beaten eggs
salt and pepper to your taste

In a bowl add cooked/drained broccoli, cubed ham, chopped onions and shredded Swiss cheese--stir to mix. Salt and pepper mixture to your taste--stir again, then set aside. In a saucepan over medium heat add half and half--heat until hot but not boiling. When hot, remove half and half from heat--add beaten eggs and stir. Pour the half and half mixture over ham mixture--stir. Spray a deep dish pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Pour the whole ham mixture into the pie dough. Place pie plate on a cookie sheet (to catch drips) and bake at 350 degrees for 45 minutes or until top is brown and pie is heated through.

#1468 - Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough
2 cups leftover mashed potatoes (warmed slightly)
3/4 cup cottage cheese (cream style)
1/2 cup Breakstone's sour cream
2 eggs
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1 1/2 cups shredded Swiss cheese
1/2 cup finely chopped onions
8oz. bacon (fried, drained and crumbled)

Grease a deep dish pie plate with Pam--add unbaked crust and spray the inside of the crust with Pam and flute the edges. Place another pie plate in the crust to keep it flat during baking. Bake at 450 degrees until crust is nearly done (about 12 minutes). Remove from oven, remove second pie plate. In a mixer add mashed potatoes--beat. Add cottage cheese, sour cream and eggs--beat. Add cayenne pepper, black pepper and garlic powder--beat. Remove bowl from mixer--add Swiss cheese, chopped onions and crumbled bacon--stir. Pour mixture into baked pie crust. Bake at 425 degrees for 30-40 minutes or until top is golden brown.

#1248 - Cheesy Green Beans

(by Shirley McNevich)

1 TBSP (or more) grated onion
2 TBSP Parkay margarine
2 TBSP flour
1/2 tsp. white sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup milk
1/2 cup Breakstone's sour cream
32oz. cut green beans (fresh, canned or frozen-thawed and drained)
Shredded Swiss cheese (as much as you like)
1/2 cup or more Italian bread crumbs

In a skillet over medium heat add Parkay--melt. Add grated onion and cook until caramelized. Add flour, white sugar, salt and pepper--stir. Add milk--stir and cook until hot and thick. Remove skillet from heat--add drained green beans--stir. Add sour cream--stir. Spray a 2 qt. casserole dish with Pam. Make five layers in the dish--green bean mixture, shredded Swiss cheese, green bean mixture, shredded Swiss cheese, green beans. Sprinkle the bread crumbs on top of the last layer of green beans. Bake uncovered at 375 degrees for 20-30 minutes or until hot enough to serve.