Cook macaroni in boiling salted water as package directs. Drain and set aside.
In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.
Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.
1 (8 ounce) package wide noodles, cooked and drained
1 (3 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup shredded cheddar cheese
Melt margarine. Brown meat with onion, green pepper, salt, pepper, and sugar until done, Add tomato sauce and bring to a boil. Remove from heat. Stir together cream cheese and sour cream. Add to drained noodles and mix well. Make a layer of the noodle mixture in a greased 13X9 pan. Then add a layer of the meat mixture. Repeat layers, top with cheddar cheese. Cover with foil and bake in a preheated 350 degree oven for 45 to 50 minutes.
Preheat oven to 350 degrees. Combine tuna with cooked noodles. Blend in sour cream, mustard, mayo, thyme parsley and salt. Spoon 1/2 of the mixture into a greased 2 quart casserole dish. Top with 1/2 of the sliced zucchini. Repeat the layers. Sprinkle on the cheese. Top with the chopped tomato. Bake for 30 minutes or until hot and bubbly.
This recipe was given to me by a friend. Best to make this in the summer or fall when the zucchini and tomatoes are plentiful. Very good.
From A Taste of Heaven Cookbook, First United Methodist Church, O’Fallon Illinois.
2 cups cooked diced chicken
1 cup cooked rice
1 (4 ounce) can mushrooms (do not drain)
1 tablespoon lemon juice
1 cup celery, chopped
1 tablespoon onion, chopped
1/4 cup mayonnaise
1 can cream of mushroom soup
1/2 cup shredded almonds
1 cup bread crumbs
Pan spray (such as Pam)
Mix diced chicken, rice, mushrooms, salt, lemon juice, celery, onion, mayonnaise, soup and almonds. Place in a greased casserole dish. Cover with the bread crumbs and spray with the pan spray. Bake uncovered in a preheated 350 degree oven for 30 minutes.
Preheat oven to 350 degrees. Fry onion in butter until soft; add uncooked rice, cream of celery soup, milk, Cheese Whiz and the package of frozen chopped broccoli. Bake 30 – 35 minutes until browned on top.