Chicken Divan

10 oz. cooked Broccoli spears

2 boneless skinless chicken breasts, boiled and cubed

1 can cream of chicken soup

½ cup mayo

2 T. melted butter

½ t. lemon juice

½ t. curry powder

½ c. shredded cheese

¼ c. bread crumbs

Arrange cooked chicken and broccoli in the bottom of a casserole dish. Mix soup, mayo, lemon juice, and curry and pour on top of chicken and broccoli. Sprinkle with cheese. Sauté bread crumbs in butter, place on top of cheese.

Bake at 350 degrees for 25 minutes.

Macaroni & Cheese

(courtesy of Amy Lister) 

4 cups macaroni                    4 T butter (cut into pieces)

2 cups grated cheese             1/2 tsp.  salt

3 eggs beaten                       1 cup milk

1/2 cup sour cream               black pepper to taste

Preheat oven to 350 degrees.  Boil macaroni, drain and add cheese while still hot.  Combine remaining ingredients and add to mixture.  Pour into casserole dish and bake covered for 40-45 minutes. Bake for an additional 5 minutes uncovered until slightly browned.

Squash Casserole

8 medium summer squash (or 12 small)
1 medium sweet onion
1 T. olive oil
1 egg
1 1/2 cups shredded sharp cheddar cheese
1/2 c. milk
4 T margarine
1 1/2 stacks Ritz crackers
1/2 t. salt
1/4 t. pepper
Sautee sliced summer squash and onion in 1 T. olive oil until tender.
(Hint: Slice squash at least 1/2″ thick…they cook down a lot.)
Mix egg, 1 cup of cheese, milk, melted margarine, salt, pepper, and 1 stack of crushed Ritz in a bowl.
Spread this mixture in the bottom of an 8x8 casserole dish.
Drain squash and onions, and gently place on top of “crust.”
Sprinkle with 1/2 cup of cheese and 1/2 stack of crushed Ritz.
Bake at 375 degrees for about 30 minutes until casserole is bubbly and Ritz on top are golden brown.
*As pictured, recipe is doubled and in a 11x15 dish.

Very Sweet Sweet Potato Souffle

(courtesy of Pam Jones)

3 c. mashed sweet potatoes
1 c. sugar
1 tsp. vanilla
1/4 c. butter

Topping:
1 c. brown sugar
1 c. chopped nuts
1/3 c. flour
1/4 c. butter, softened

Mix above ingredients until smooth.
Place in souffle dish and sprinkle with topping.
Bake at 350 for 30 minutes.

Pineapple Casserole

(courtesy of Paula Dean)
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Directions
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Spinach Casserole

one 10 oz package of chopped spinach, drained.
one can of cream of mushroom
one stick of butter
one cup of stuffing mix (or bread crumbs)
one and a half cups of grated sharp cheddar cheese
one half of an onion, chopped and sauteed.
Mix the spinach and onions.
In a separate bowl, mix the melted butter and stuffing crumbs so that the crumbs are saturated. Spoon this into the spinach and onions mixture.
Mix in the cream of mushroom and grated cheese. Spread into a casserole dish and top with more stuffing crumbs.
Heat at 325 degrees until top is browned.

Chicken Pot Pie

This is amazing.
Chicken Pot Pie
3 boneless skinless chicken breasts (cooked)
(I cook them all day on low in a crock pot with 1 can cream of chicken soup, but you could just boil the chicken if you wanted to.)
1 small can peas & carrots
1 small can cut green beans
1/2 can Del Monte Summer Crisp Corn
1 can diced potatoes
½ chopped sweet onion
2 T. butter + 1 T. butter
2 T. all purpose flour
pepper to taste
About ¾ cup Chicken Broth
1 can Cream of Chicken soup

Mix chicken and (drained) canned vegetables in 2 quart casserole dish. Sautee onions in 2 T. butter until translucent. Add remaining 1 T. of butter. When that butter is melted, stir in 2 T. flour. When flour has cooked in a little, slowly stir in broth, making a roux. Stir and cook until thick. Add soup and pepper, stir until smooth. Cook over low heat for 5 minutes. Pour over chicken and vegetables; mix well. Set aside; make crust.

Crust:
1 cup self-rising flour
5 tbsp butter
milk - about 1/3 cup

Cut butter into flour. Add milk a little at a time until dough leaves sides of bowl. Cover dough with a little flour and place on waxed paper. Roll out about 1/4 inch thick on floured waxed paper. Move crust to pie, sealing edges. Cut crust to fit and use the extra pieces to seal edges to dish. Cut slits for steam, brush with milk. Bake at 350 until crust is brown and pie is bubbly, about 40 minutes.