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.

Crockpot Macaroni and Cheese

Provided by Carol Myers

8 ounces of macaroni, cooked
2 tbs oil
13 ounces of evaporated milk (fat free is ok)
1 1/2 cups of milk
1 tsp salt
3 cups of shredded cheese (cheddar, american, Velveeta, or a combination)
3 tbs melted butter
2 tbs onion, chopped fine
4 hot dogs (optional)

In slow cooker, toss cooked macaroni in oil.  Stir in remaining ingredients except hot dogs.  Cover and cook on low for 2 to 3 hours.  Add hot dogs if desired, and cook for another hour.

Beans and Franks

Provided by Mary Phillips (2002)

1 tbs oil
1 onion, chopped
1/4 tsp garlic powder
1 green bell pepper chopped
1 16 ounce can of baked beans
1 16 ounce can of butter beans
1 16 ounce can of kidney beans
1/2 cup of ketchup
1/2 cup of brown sugar
2 tbs vinegar
1 tbs mustard
6 hot dogs sliced

Preheat oven to 350 degrees.  Heat oil in large saucepan.  Add onion, garlic, and peppers.  Cook until soft.  Stir in beans, ketchup, brown sugar, mustard, and vinegar.  Bring to a boil.  Stir in hot dogs.  Transfer to 2 quart casserole dish.  Bake for 45 minutes

Beef Bar-B-Que

Provided by Carol Myers

Makes 24 servings - great for picnics

4 1/2 pounds of ground chuck roast (can also use chicken, pork, ham, etc), roasted
1 stick of butter or margarine
2 stalks of celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato soup
1 cup ketchup
1 cup of beef broth (from the meat drippings)
1/4 cup of brown sugar
1 tsp salt
1 tsp pepper
2 tbs oregano
1 tbs worcestershire sauce
1 tbs white vinegar

Melt butter, and saute together celery, onion, and green pepper.

Make sauce by combining remaining ingredients and stirring well.  Mix in sauteed vegetables.

Slice or shred meat finely and add to sauce

Heat in an oven or crock pot at low temperature for 2 to 3 hours

Serve on rolls.

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.

Italian Rice Bake

Provided by Marie Scheurich (my mom - 2000)

3/4 lb Italian Sausage (beef, chicken, etc)
1 clove of garlic, minced
1 jar of spaghetti sauce
6 ounces of shredded mozzarella cheese
1/2 cup of chopped onion
1 package of chicken flavored rice-a-roni
2lb zucchini in 1/4 inch slices

Preheat oven to 350 degrees.  Remove sausage from casing and crumble.  Brown sausage and onion, and drain.  Reserve 1 tablespoon of drippings from the sausage and onion mixture and set it aside.  Add zucchini and garlic to skillet and cook over low heat for approximately two minutes or until tender.  Prepare rice-a-roni according to instructions.  Combine prepared rice, sausage mixture, 1 1/2 cups of spaghetti sauce.  Spread in a 9x13 inch baking dish.  Sprinkle with 1/2 cup of cheese and top with zucchini.  Pour remaining sauce on top and sprinkle with remaining cheese.  Bake 25 to 30 minutes.  Let stand for 5 minutes before serving.

Cherry Hill Chicken

Provided by Linda George (2000)

8 boneless chicken breasts, cooked and cut in half
2 5 ounce cans of water chestnuts
1 can of undiluted cream of mushroom soup
1 1/2 cups of chopped celery
1 cup mayonnaise
1 pkg Pepperidge Farm Corn bread stuffing mix
3/4 cup melted butter

Mix soup and mayonnaise.  In a greased 13x9 inch pan, mix chicken, celery, and water chestnuts.  Pour soup mixture over the chicken mixture.  Mix melted butter and stuffing mix, and sprinkle over the casserole.  Bake at 350 degrees for 30 to 45 minutes