Overnight Scalloped Chicken Casserole

Eva Myers (2002)

2 cans (10 3/4 ounces each) of cream of mushroom soup, undiluted
2 1/2 cups of milk
1/2 processed American cheese
4 cups of chopped cooked chicken or turkey
1 box of macaroni
3 hard cooked eggs
1/2 cup of butter or margarine, melted
1 1/2 cups of soft bread crumbs

In a large bowl, combine soup, milk, and cheese.  Add chicken or turkey, macaroni, and eggs.  Stir in 1/4 cup of melted butter.  Transfer to a greased 13x9x2 inch baking dish.  Cover and refrigerate for 8 hours or overnight.  Toss the bread crumbs with the remaining butter.  Sprinkle over casserole.  Bake, uncovered, at 350 degrees for 60-65 minutes or until bubbly and golden brown.

Cheesy Scalloped Potatoes and Carrots

Provided by Eva Myers (1991)

2 tsp salt
5 cups of potatoes, pared and thinly sliced
1 1/2 cups of onions, sliced
1 cup of carrots, pared, and sliced diagonally

Cheese Sauce:

3 tbs of butter or margarine
2 tbs of flour
1 tsp salt
1/8 tsp pepper
dash of cayenne pepper
1 1/2 cups of milk
1 1/2 cups of shredded sharp cheddar cheese

Preheat oven to 375 degrees.

Cook potatoes, carrots, and onions in the salt and 2 cups of boiling water for 5 minutes.

Make cheese sauce:  Melt butter, stir in flour, salt, pepper, and cayenne pepper.  Add milk, and continue cooking until thick.  Stir in 1 cup of cheese until melted.  Place half of potato mixture in a greased casserole dish.  Top with half the cheese sauce.  Repeat with other half of the potato mixture and cheese sauce.  Bake, covered with foil, for 30 minutes or until potatoes are tender.  Uncover, and bake for 10 minutes until brown.