#3689 - Dutch Cheeseburger Noodles

(by Shirley McNevich)

12oz. medium egg noodles
1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 15oz. can diced tomatoes
2 1/2 cups water
1 TBSP French's yellow mustard
8oz. Velveeta cheese (cubed)

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Drain off any grease. Add diced tomatoes, water and yellow mustard to the ground beef in the skillet--cook/stir until bubbling hot. Add the egg noodles--stir. Turn heat back to simmer--simmer, stirring often, until noodles are done to your liking and most of the liquid has evaporated. Add cubed Velveeta cheese--cook/stir until cheese is melted. Serve right away.

#3605 - Crockpot Broccoli Cheese Soup

(by Shirley McNevich)

1/4 cup butter
1 large onion (chopped)
1/4 cup flour
1 - 12oz. can Carnation evaporated milk
4 cups chicken broth
1- 14oz. bag frozen baby broccoli florets (thawed and WELL DRAINED)
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
8oz. Velveeta cheese (cubed)
1 1/2 cups shredded EXTRA sharp cheddar cheese
1 cup fresh grated Parmesan cheese

Spray the inside of the crockpot with Pam. In a skillet over medium low heat add butter--melt. Add chopped onions--cook/stir until tender. Add flour while stirring--stir quickly for 1 minute. Slowly add evaporated milk--stir well. Pour the mixture into the crockpot. Add chicken broth, drained broccoli, salt and pepper--stir to mix. Place the lid on the crockpot and cook on low heat for 4 hours or until soup starts to bubble. Add the cubed Velveeta--stir until cheese melts. Add the shredded sharp cheddar cheese and Parmesan cheese--stir until melted and smooth. Optional: if you don't like whole broccoli pieces in your soup, chop the drained broccoli before adding it.

#3515 - Cider Vinegar Vegetable Salad

 (by Pat Klase - friend)

4 carrots (peeled and diced)
1/2 tsp. salt
2 green bell peppers (diced)
1/4 lb. Velveeta cheese (diced)
3 celery ribs (diced)
2 hard boiled eggs (chopped)
Dressing: 2 beaten eggs; 1 1/2 TBSP flour; 1/2 cup white sugar; 1/4 tsp. salt; 1/4 cup cider vinegar; 1/2 cup cold water

In a pot add the carrots and 1/2 tsp. salt--cover them with water, bring to a boil over medium heat and cook until carrots are tender. Drain the carrots. In a bowl add diced green bell peppers, diced cheese, diced celery, drained carrots and chopped eggs--cover and refrigerate. In a small saucepan add the beaten eggs, white sugar, 1/4 tsp. salt--stir to mix. Slowly add the flour--stir. Slowly add the cider vinegar and water--stir to mix. Place the saucepan over medium heat--cook/stir until boiling. Once boiling, remove from heat and cool to room temperature. 1 hour before serving, pour the dressing mixture over the vegetable mixture--toss to coat. Cover and refrigerate until you are ready to serve.

#3513 - Quick Stovetop Mac and Cheese

(by Shirley McNevich)

2 cups rotelle pasta (the kind shaped like wagon wheels)
2 TBSP butter
2 TBSP flour
1 1/2 cups Half 'N Half
3/4 lb. Velveeta cheese (cubed)

Cook the rotelle pasta according to box directions--drain but do NOT rinse. In a non-stick skillet over medium heat add butter--cook/stir until butter is melted. Sprinkle the flour over the butter--quickly stir with a whisk until smooth. Slowly add Half 'N Half while whisking--cook/whisk for 2-3 minutes or until mixture thickens. Turn heat back to low--add cubed cheese--cook/stir until cheese is melted. Add the drained rotelle pasta--cook/stir until mixture is hot and thick.

#3314 - Pork and Noodle Casserole

(by Shirley McNevich)

2lbs. pork steak (cubed)
water (if necessary)
2 cups chopped celery
1 medium onion (chopped)
2 -10.75oz. cans Campbell's cream of mushroom soup
salt
pepper
1 - 16oz. bag egg noodles
Velveeta cheese slices
crushed potato chips

In a skillet over medium heat add cubed pork steak, chopped celery and chopped onions--salt and pepper it to your taste, then cook/stir until meat is browned and vegetables are tender (adding a little water if necessary). Add both cans of mushroom soup--stir, turn heat back to simmer, and simmer while cooking the egg noodles. Cook egg noodles according to bag directions in salted water, then drain but do NOT rinse. Add the drained egg noodles to the pork mixture--stir. Pour the whole mixture into a Dutch oven and bake at 350 degrees for 1 hour or until meat is well cooked. When meat is done remove from oven, lay Velveeta cheese slices all over the top and spread crushed potato chips all over the top. Return to oven and bake just until cheese is melted.

#3309 - Ritzy Mac and Cheese

(by Shirley McNevich)

8oz. raw elbow macaroni
8oz. Velveeta cheese (cubed)
1 - 10.75oz. can Campbell's condensed cheddar cheese soup
1/2 to 1 cup Breakstone's sour cream (use the full 1 cup if you love sour cream)
1/4 cup shredded fresh Parmesan cheese (NOT pre-grated Parmesan cheese)
1/2 cup milk
1/2 cup crushed Ritz crackers
2 TBSP butter (melted)
salt (to your taste)
pepper (to your taste)

Cook macaroni in salted water according to box directions to "al dente". Drain the macaroni but DO NOT rinse. In a large bowl add drained macaroni, Velveeta cubes, cheddar cheese soup, sour cream, shredded Parmesan cheese, milk, salt and pepper--stir carefully to mix. Pour the mixture into a greased glass baking dish. In a separate bowl add the crushed Ritz crackers and melted butter--stir to mix. Sprinkle the cracker mixture all over the top of the macaroni mixture. Cover the dish with foil and bake at 350 degrees for 30 minutes, remove the foil, and bake 10-15 minutes longer or until the top is golden brown. Remove from oven and let it sit a few minutes before serving.

#3029 - Velveeta Cheese Soup

(by Shirley McNevich)

1/2 cup diced carrots
1/2 cup chopped onions
1/2 cup diced celery
1/2 cup chopped fresh parsley
3 TBSP chicken bouillon cubes
1 cup diced red potatoes
1 cup chopped cooked ham
1 tsp. salt
1/2 tsp. pepper
1 quart water
1 quart whole milk
3/4 cup flour mixed with 3/4 cup milk
1 cup Velveeta cheese (melted)

In a Dutch oven add diced carrots, diced celery, chopped onions, chopped parsley, chicken bouillon cubes, red potatoes, cooked ham, salt, pepper and the water--cook/stir over medium heat until vegetables and potatoes are tender. Add the 1 quart of milk--stir until mixed, then turn heat to simmer. In a bowl add the flour and the 3/4 cup milk--stir until smooth. Pour the flour mixture into the soup mixture--cook/stir until hot and soup thickens. Once thickened, add the melted Velveeta cheese--cook/stir until hot and smooth.

#3006 - Horseradish Dip

(by Shirley McNevich)

2lbs. Velveeta cheese
2 cups Miracle Whip salad dressing (mayo)
5oz. horseradish
10 drops Tabasco sauce
good quality crackers for dipping

Cube the cheese. In a microwave safe bowl add the cheese cubes--microwave on high until melted and smooth. Add the horseradish and Tabasco--stir until mixed. Cool to room temperature. Stir well before serving with crackers.

#2976 - Cheesy Potato Casserole

(by Shirley McNevich)

1 1/4 sticks butter
8oz. Velveeta cheese (cubed)
1 small onion (finely chopped)
1 - 10.75oz. can Campbell's cream of chicken soup
8oz. Breakstone's sour cream
1 - 30oz. bag Ore Ida frozen shredded hash brown potatoes
a heaping handful of salted potato chips (crushed)
black pepper

In a saucepan over low heat add 1 stick butter and the Velveeta cheese cubes--cook/stir until melted and smooth. Remove from heat and pour cheese mixture into a large bowl--add chopped onions and the cream of chicken soup--stir until mixed. Add sour cream--stir until mixed. Add the hash brown potatoes--stir until all hash browns are coated. Melt the 1/4 stick of butter and add the crushed potato chips to the melted butter--stir to coat. Scoop the hash brown mixture into a greased 9 x 13 glass baking dish. Sprinkle some black pepper over the top if you wish. Spread the potato chip mixture over the whole top. Bake at 350 degrees for 40-45 minutes.

#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.

#2751 - Cheeseburger Dip

(by Shirley McNevich)

1lb. Velveeta cheese (cubed)
1 - 10oz. can Rotel diced tomatoes with green chilies
1 cup shredded mozzarella cheese
1/2lb. ground beef
1 tsp. salt
1/2 tsp. pepper
1/2 cup diced onions

In a skillet over medium heat add ground beef, salt, pepper and diced onions--cook/stir until meat is browned. Scoop the beef mixture into a crockpot and add the Rotel, mozarella cheese and Velveeta cubes--stir. Place the lid on the crockpot--cook on low (simmer) for 2 hours. When ready to serve, stir first, then place some of the mixture into a serving bowl (keeping the rest warming in the crockpot). Serve with tortilla chips or Italian bread pieces.

#2342 - Cheeseburger Soup

(by Shirley McNevich)

1/2 lb. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried parsley flakes
4 TBSP butter
3 cups chicken broth
4 cups diced red potatoes (wash and peel before dicing)
1/4 cup flour
8oz. Velveeta cheese (cubed)
1 1/2 cups milk
1/4 cup Breakstone's sour cream

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until browned, then set aside. In a separate skillet add 1 TBSP butter, shredded carrots, diced celery and parsley flakes--saute until carrots are tender. In a Dutch oven add the beef mixture, the carrot mixture, chicken broth, diced potatoes--cook/stir until boiling. Reduce heat to simmer--simmer until potatoes are tender. In a skillet add 2 TBSP butter--melt. Add flour--cook and stir until bubbling. Add flour mixture to soup--stir until mixed. With heat still on simmer add cubed cheese and milk to the Dutch oven--cook/stir until cheese is melted. Remove from heat--add sour cream--stir until mixed. Add extra salt and pepper to your taste if necessary.

#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.

#2117 - Ground Chuck Macaroni and Cheese

(by Shirley McNevich)

1lb. ground chuck
1 small onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 box Velveeta Cheese and Shells (dinner kit)
8oz. Velveeta cheese (sliced and cut into bite sized pieces)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned and fully cooked. Drain off any grease. Cook the shells kit according to box directions BUT don't add the cheese packet. Add cooked shells to meat mixture in the skillet--stir. Add cheese packet and cheese pieces--cook/stir until mixture is hot and cheese is melted.

#1551 - Baked Vegetable Casserole

(by Shirley McNevich)

1 onion (chopped)
1 green bell pepper (chopped)
2 TBSP butter
1 cup canned whole tomatoes
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1 - 15.5oz. can butter beans (drained)
1 1/2 cup grated Velveeta cheese
2 slices buttered bread (cut into bite sized pieces)

In a skillet add butter, chopped onions and chopped green peppers--cook and stir over medium heat until tender. Add tomatoes, Worcestershire sauce, salt and pepper--stir, then turn heat to simmer and cook for 10 minutes. Add butter beans--stir and cook until beans are hot. Make layers of the bean mixture and layers of cheese in a greased 2 qt. casserole dish. Place buttered bread pieces all over the top. Bake at 350 degrees for 30-35 minutes or until hot.

#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.

#1347 - Macaroni and Cheese Soup

(by Shirley McNevich)

3 quarts chicken broth
1 1/2 cups sliced carrots (coin shaped pieces)
1 1/2 cups chopped celery
1 chopped onion
1 chopped green pepper
1lb. shell shaped pasta
1 tsp. salt
1/2 tsp. pepper
1/4 cup butter
1/4 cup flour
6 cups milk
1lb. cubed Velveeta cheese
1 tsp. dry mustard

In a large pot add chicken broth over medium heat--add celery, carrots, chopped onions and chopped green peppers. Cook and stir until carrots are tender--it should be boiling at this point. Add pasta shells, salt and pepper and cook for 4 minutes, then remove from heat. Place a lid on the pot and let stand until pasta is done (about 10 minutes). In a saucepan over low heat add butter--melt. Add flour--stir until smooth. Add milk slowly--stir. Add dry mustard--stir. Add cubed cheese--stir and cook until cheese is melted and mixture is smooth. Remove saucepan from heat and add the cheese mixture to the pasta mixture--stir. If not hot enough, simmer for a few minutes and stir again.

#1306 - Baked Chicken and Broccoli

(by Shirley McNevich)

4 boneless/skinless chicken breast halves (cooked and cut into bite sized pieces)
canola oil for frying (about 2 TBSP)
salt and pepper to your taste
1 1/2 cups uncooked instant rice
1 1/4 cups milk
1 - 10oz. box frozen chopped broccoli (thawed and drained)
8oz. Velveeta cheese (cubed)
1/2 cup Miracle Whip salad dressing
3 or 4 slices buttered bread

Place raw chicken breasts on a cutting board one at a time--salt and pepper each side, then pound it with a meat tenderizer. Repeat with all chicken breasts. In a skillet over medium heat add a little canola oil--cook chicken on each side until center is no longer pink. Remove chicken pieces from skillet and cut each breast into bite sized pieces. In a bowl add chicken pieces, rice, milk, chopped broccoli, cubed cheese and Miracle Whip--stir with a spoon. Pour mixture into a greased 9 x 13 baking dish evenly. Break buttered bread into bite sized pieces and place them evenly over the top of the broccoli mixture. Bake uncovered at 350 degrees for 30-40 minutes or until center is hot.

#1158 - Cheesy Vegetable Dip

(by Shirley McNevich)

1lb. Velveeta cheese (cubed)
1 1/3 cups Breakstone's sour cream
4 TBSP chopped green pepper (finely chopped)
4 TBSP chopped onion (finely chopped)
4 TBSP chopped pimentos (finely chopped)

Drain pimentos and place them on paper towels to soak up extra water--chop the pimentos, green pepper and onions--set aside. In a saucepan over low heat add cheese cubes and sour cream--cook and stir until melted and smooth. Remove saucepan from heat--add chopped pimentos, chopped green pepper, and chopped onions--stir. Cool to room temperature, then refrigerate. Serve it as a dip with chopped fresh vegetables.

#1135 - Cream Cheese Carrots

(by Shirley McNevich)

2 lbs. carrots
2 cubes of chicken bouillon (2 tsp.)
1 - 8oz. Velveeta cheese (cubed)
2 TBSP butter
1 - 8oz. Philadelphia cream cheese (cubed)
4 chopped green onions OR 1/2 of a medium onion (chopped)
1/2 tsp. pepper
1/2 tsp. salt

Wash and peel carrots--cut carrots into coin shaped pieces. In a saucepan over medium heat add an inch of water--add carrots and chicken bouillon and bring to a boil while stirring. Cover and cook until the carrots are slightly tender. Drain the carrots--set aside. In a separate saucepan over low heat add butter, cubed Velveeta--cook and stir until melted and smooth. Add cream cheese cubes, chopped onions, salt and pepper--stir. Cook until melted and smooth. Add the drained carrots to the cream cheese mixture--stir. Pour entire mixture into a 2 qt. greased casserole. Cover the casserole and bake at 350 degrees for 25-30 minutes or until hot enough to serve.