Chicken-Corn-Noodle Casserole

3 cups of cooked noodles
1 to 2 cups of cooked chicken
2 cups of uncooked corn
3/4 cup of Velveeta Cheese (cubed)
1 egg, beaten
1/2 cup melted butter
1 tsp salt
pepper to taste
buttered bread crumbs for topping

Cook noodles and drain.  Mix with chicken, corn, cheese, egg, butter, salt and pepper.  Pour into greased casserole.  Top with buttered bread crumbs.  Bake at 350 degrees for 35 to 45 minutes.

Zucchini in Cream

Provided by Debbie Fritchman (2000)

6 small zucchini, sliced in half inch pieces (do not pare)
2/3 cups of sour cream
4 tbs butter
2/3 cups grated cheddar cheese
1 tsp salt
6 tbs parmesan cheese
1/4 cup of fresh bread crumbs

Simmer squash for about 10 minutes, drain, and place in an 8 inch pie pan.  Combine sour cream, butter, salt, and half of the cheddar cheese in a small saucepan.  Heat while stirring until blended.  Pour over the top of the zucchini, and top with bread crumbs and parmesan cheese.  Dot with cheddar cheese and butter.  Preheat oven to 375 degrees and bake for 10 to 15 minutes.