Savory Chicken Noodle Bake

• 6 ounces thin egg noodles, cooked, drained
• 6 tablespoons butter
• 6 to 8 ounces sliced mushrooms
• 6 tablespoons flour
• 1 2/3 cups chicken broth
• 1 cup milk
• 1/4 cup pimiento, drained, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups cooked diced chicken
• 1 cup frozen peas, thawed under hot water
• 1/2 cup fresh grated Parmesan cheese , plus more for topping

Preheat oven to 350°. Grease a 2 1/2- to 3-quart baking dish.

In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Serves 8.

Country Corn Bake

1 (15 oz) can cream-style corn
1/2 cup butter
1 (8.5 oz) pkg. dry corn muffin mix
1 (8 oz) pkg. prepared French onion dip
3 eggs, beaten
1 tsp salt
1 tsp celery salt
1 tsp ground black pepper

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole.
2. In a mixing bowl, combine corn, butter, corn muffin mix, French onion dip, eggs, salt, celery, salt and pepper. Transfer the mixture to the prepared casserole dish.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 60 minutes.

French Toast Casserole

10 slices white bread
1/4 lb. soft butter
1/2 c. raisins
2 tsp. cinnamon
3 c. milk
2/3 c. sugar
4 eggs
1 tsp. vanilla

Trim crusts and spread slices generously with butter. Cut each slice into fourths and arrange half on bottom of baking dish. Sprinkle with raisins and 1 teaspoon cinnamon. cover with rest of bread and sprinkle with other teaspoon of cinnamon. Scald milk; remove from heat and stir in sugar until dissolved. Beat eggs thoroughly in a separate bowl. Gradually dribble milk into eggs, beating constantly. Stir in vanilla and pour over bread. Set baking dish in a pan of hot water and bake 40 to 50 minutes at 350 degrees or until knife inserted in center comes out dry. Serve warm with milk for a great breakfast.

My daughters turn up their noses at bread pudding but request French Toast Casserole for breakfast!

American Chop Suey Casserole

1 8 oz. package egg noodles
1 lb. lean ground beef or chuck
1 tsp olive oil
2 onions, finely chopped
3 garlic cloves, finely minced
1 1/2 cups diced celery
1 green bell, finely chopped
salt and pepper, to taste
garlic and onion powder, to taste
1 can Campbell's Tomato Soup
dash teaspoon Worcestershire sauce
1/2 cup grated American cheese

Bring 5-6 quarts water to a boil then add a tablespoon of salt. Boil noodles according to package directions until al denté (slightly firm). Drain.

Brown ground beef or chuck in olive oil with onions, garlic, celery and green pepper, being careful not to allow garlic to brown to avoid a bitter taste. Cook until meat has browned and vegetables are tender. Drain off any excess oil. Season to taste with salt and pepper (and garlic and onion powder, if desired - don't overdo).

In a buttered casserole dish, alternate meat and vegetable mixture, noodles, and grated cheese. Combine soup with Worcestershire sauce and pour over layered casserole. Sprinkle with a layer of cheese.

Bake in a 325°F degree oven for 45 minutes.

Overnight Breakfast Casserole

2-3 slices bread (cut in squares)
1 c. sharp cheese, grated
6 eggs, beaten
Salt
1 lb. bulk sausage
2 c. milk
1/2 tbsp. dry mustard

Place bread pieces in greased casserole. Brown sausage and drain. Spread over bread. Add 1 cup grated cheese. Make mixture of 6 eggs, 2 cups milk, salt and 1/2 tablespoon dry mustard. Pour over above and refrigerate overnight. Bake 1 hour at 350 degrees. Excellent for brunch or breakfast when you have guests.

Hamburger Rice Casserole

1/2 c. rice
2 c. tomato juice, or sauce or puree
1 c. corn, drained
1 c. onions
1 lb. hamburger
Salt and pepper

Mix together in casserole. Bake 1 1/2 hours in moderate oven.

Corn Casserole with Tomatoes and Bacon

6 slices bacon, cut in halves crosswise
2 cups fine dry bread crumbs
1/2 cup chopped green bell pepper, about 1 medium pepper
1 can (approximately 15 ounces) diced tomatoes
2 cups fresh or frozen corn kernels
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon sugar

Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned.
Corn Casserole serves 6.

Mexican Fiesta Casserole

Mexican Fiesta Casserole

1 pound lean ground beef/chicken
salt and black pepper to taste
1 tsp. chili powder
1 cup shredded cheddar cheese
1 cup sour cream
2/3 cup salad dressing/mayonnaise
2 Tbsp onion, minced
2 cups baking mix
1/2 cup water
3 medium tomatoes, sliced thinly
1/2 cup green bell pepper, chopped
1 can ripe olives, drained and sliced

Preheat oven to 375 degrees and grease a 9"x13" baking dish. In a large skillet, over medium high heat, brown beef (or cook chicken). Drain excess fat and season to taste with pepper and salt. Mix together sour cream, cheese, onion, and mayonnaise in a small bowl, and then set aside.

Stir baking mix and water together to worm a soft dough. Place into baking dish about a half inch up the sides, using floured fingers.

Layer meat, tomato, green pepper, and olives over dough. Spoon sour cream and cheese mixture onto top of casserole, then bake until dough is light brown - about half an hour. Allow to rest for five minutes, then cut into squares and serve.

Mexican Casserole with Rice and Tomatoes

Mexican Beef (Chicken) Casserole with Rice and Tomatoes

1/2 onion, chopped
1 can evaporated milk
1 can cheese soup
1 can cream of chicken soup
3 1/2 ounces diced green chili peppers
1 lb ground beef (chicken)
6 tortillas, each torn in 6 pieces
Handful of corn chips
Handful of cheddar cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
oil for greasing

Preheat the oven to 350 F. Cook the chili peppers, onions and beef in a large pan until the beef is browned. Drain the excess fat. Add the soups and evaporated milk and bring to the boil. Grease an 11 x 13 inch casserole dish with cooking oil and layer the ingredients, so you will have a layer of tortillas, cheese, corn chips and beef. Repeat these layers, ending with beef and finish with a sprinkling of cheese. Bake this Mexican casserole recipe for 30 minutes; making sure the cheese on top does not burn.

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