2C short pasta
salt and freshly ground black pepper
3/4 lb mild Italian sausage (or other sausage)
1/4-1/2 medium onion, finely chopped
3 cloves garlic, finely chopped
3 T butter
3 T flour
3 C milk
3 C (12 ounces) sharp cheddar, grated
1 C Parmesan and garlic croutons

Boil pasta in salted water, and cook just shy of al dente, according to package directions. Drain and set aside.

Cook sausage until browned, breaking apart large pieces. Drain and set aside.

Put croutons in a food processor until they resemble medium bread crumbs. Set aside.

Heat olive oil in a skillet over medium heat and add the onions and garlic. Cook until onions are transparent. Add the butter. When the butter melts, whisk in the flour and cook about a minute. Whisk in the milk gradually, and season with salt and ground black pepper, then bring up to a bubble. Turn the burner off and stir in the cheese until it’s all melted.

Combine pasta and sausage in the sauce and mix. Put in baking dish and cook for 30min at 350 degrees. Top with crouton crumbs and bake another 15min until hot and bubbly. It is also good with ham and peas added instead of sausage.

To freeze: Place mixture in 9×13 tin foil casserole dish. Let casserole cool. Put crouton crumbs on top, label and freeze.

To eat: Let thaw in fridge. Bake covered at 350 for 30 min. Bake uncovered for another 10 min. Serve with peas or salad.

Ingredients:

1 lb ground beef
3-4 C mashed potatoes
1 can cream of mushroom soup
3/4 C milk
2/3 C onion, chopped
2 C mixed vegetables
1 C cheese, grated
S & P to taste

Directions:

Cook hamburger with 1/3 C onions until browned. Drain fat. Prepare mashed potatoes or used left over mashed potatoes or use instant potatoes. (I generally used instant potatoes.) Combine Cr of Mushroom soup, remaining 1/3 C onions, milk, mixed veggies, and salt and pepper. Grate cheese. Place in casserole dish in this order; potatoes on the bottom, soup mixture next, hamburger next, and then top with the cheese. Bake at 350 for 40 min until hot and bubbly.

To freeze: prepare casserole in tin foil casserole dishes and let cool completely. Freeze immediately.

To eat: Let thaw in fridge. Bake covered at 350 for 30 min. Remove cover and bake 10 min more.

Ingredients:

1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash – peeled, seeded and cubed
2 Granny Smith apples – peeled, cored and cubed
1/4-1/2 red onion, diced
1 cup shredded sharp Cheddar cheese
4 slices bacon, cooked and crumbled
1/2 cup chicken stock

Directions:

Preheat oven to 350. Spray 9×11 glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add any other spices if desired. Add squash, apples, and onions; shake until lightly dusted.
In glass dish mix squash mixture, bacon, and cheese. Pour 1/2 C chicken stock over top and mix lightly. Cover and bake for 40 min. Sprinkle with extra cheese and bake uncovered for 5 min if desired. Let sit for 5 minutes before serving.

Ingredients:

2 Cans Cream of Potato Soup
1 C Milk
1/4 t Thyme
1/4 t Pepper
4 C Frozen Vegetables
2 C Diced Cooked Chicken
1 pkg Refrigerated Biscuits

Directions:

Combine soup, milk, thyme, pepper, vegetables, and chicken in a 3L shallow baking dish. Bake at 400 degrees F for 20 minutes or until hot. Stir.

Arrange biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

Ingredients:

8 oz Process cheese sauce
1/2 C Sour Cream
1 Can Cr. of Mushroom Soup
3/4 C Milk
1/4 C Butter, melted
1 lb Frozen Hash Browns
1 C Bread Crumbs
S & P to taste

Directions:

Preheat oven to 325 degrees F. Grease a 9×13″ casserole dish.

In a large bowl, mix processed cheese, sour cream, mushroom soup, milk, 1/2 of the margarine and salt and pepper.
Place potatoes in prepared dish, add soup mixture and mix well.

Mix crumbs with remaining melted margarine and sprinkle over top of potato casserole.

Bake at 325 degrees F for 40 to 50 minutes or until crumbs ar lightly browned and casserole is bubbling.

Ingredients:

8 oz Egg Noodles
1/4 C Onion, chopped
1 stalk Celery, chopped
2 C Cheese, grated
2 cans Tuna, drained
1 can Cr. of Mushroom Soup
1/2 C Milk
Salt and Vinegar Chips

Directions:

Cook egg noodles and drain. Combine remaining ingredients except chips and mix with noodles. Pour into a 9″x13″ pan and top with crushed potato chips. Bake at 375 degrees F for 30 minutes.

Ingredients:

1 lb Ground Turkey
1 C Barbeque Sauce
4 oz Black Olives, sliced
12 oz Whole Kernel Corn
1 T Chili Powder
1 C Flour
1/2 C Cornmeal
2T Sugar
1 t Baking Powder
1 t Salt
1/2 C Milk
1/4 C Butter, softened
1 Egg

Directions:

Brown ground turkey. Stir in bbq sauce, olives, corn, chili powder, and salt to taste. In a bowl combine all remaining ingredients.

Spoon filling into a 9×9 pan. Drop crust by spoonfulls over filling. Bake at 400 degrees F for 30 minutes. Top with cheddar cheese and bake for 5 minutes more.