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.
from ‘A Taste of Heaven’ cookbook First United Methodist Church O’Fallon, Illinois.
2 lb. pork sausage, browned and drained well
2 cups shredded cheddar cheese, divided use
1 can cream of chicken soup
1 cup sour cream
1 8 ounce carton French onion dip
1 cup chopped onion
1/2 cup red or green bell pepper chopped
1 30 ounce package frozen hash browns, thawed
Mix all of the ingredients together, saving 1 cup of the shredded cheese. Pour into a well greased 9X13 pan. Top with the remaining cheese. Bake in a 350 degree pre-heated oven for 50 – 60 minutes until casserole is golden brown.
2 cups sour cream
1 can (10 3/4 oz) cream of mushroom soup
2 cups Velveeta cheese, shredded or cubed
1/2 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon pepper
2 pounds frozen hash brown potatoes In a large bowl, combine sour cream, soup, pepper, cheese, onions, salt and pepper; gently stir in potatoes. Spoon mixture into lightly buttered slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 1/2 hours longer.
WELL HERE IT IS LANCASHIRE HOT POT MADE WITH LAMB, THIS IS NOT A PICTURE OF ONE I COOKED. BUT HERE GOES WITH MY WAY OF DOING IT.
PLACE 1LB OF CUBED LAMB (may use leftover cooked lamb) INTO A CASSEROLE DISH, ADD 2 ONIONS, RED OR WHITE, DICED, AND 2 CHOPPED CARROTS – THEN CRUMBLE 2 LAMB STOCK CUBES ( will try chicken cubes) OVER AND ADD ABOUT 1 PINT OF WATER – BRING TO THE BOIL ABOUT 3LBS OF POTATOES IN A SAUCEPAN (until almost tender) , STRAIN, AND CUT INTO SLICES, PLACE THESE ON TOP OF THE LAMB AND VEG IN CASSEROLE DISH – PUT LID ON AND PUT IN OVEN GAS MARK 4 (350 degrees) FOR ABOUT 90MINS, THEN REMOVE LID TURN UP TO MARK 5 (375 degrees) AND BROWN POTATOES FOR ABOUT 30 MINS. SOMETIMES I ADD DICED CELERY OR SWEDE OR GARLIC TO THE MIX. WELL FOLKS HOPE YOU ACHIEVE AND ENJOY, MY COOKING IS VERY SIMPLE AND BASIC.