Broccoli Casserole

1 cup chopped green onions
2 to 3 packages frozen chopped broccoli
1/2 stick butter or margarine
1 can cream of mushroom soup
1 teaspoon Worcestershire
1 6 ounce roll garlic cheese
bread crumbs
1/4 teaspoon cayenne pepper (red pepper)

Cook broccoli according to package directions, drain well. Sauté green onions in butter on medium heat. Add mushroom soup, Worcestershire sauce and red pepper, mix well. Cut and add garlic cheese rounds to mixture and cook until melted and blended. Put broccoli in casserole dish and pour sauce mixture over broccoli, mix well. Sprinkle bread crumbs on top. Dot with butter and cook at 375 degrees for 30 minutes.

Sausage Roll

1 roll of sausage (regular)
2 pkgs. of crescent rolls
1/4 c. of chopped celery
1/4 c. of chopped onion
1/4 c. of chopped green pepper
5 pieces of sliced American cheese

* Preheat your oven to the setting to cook the crescent rolls. Chop up all of the vegetables and saute in a pan. Add your roll of sausage to the pan with the vegetables and cook until the sausage is done. Add the cheese to the sausage ( I usually tear it into little pieces) and mix until the cheese is melted. Spray a cookie sheet with Pam and lay out the crescent rolls; one package for each side of the cookie sheet and make sure that you smooth out the preforated edges. Pour the sausage and smooth it out; then fold the edges over the top. Cook for the same amount of time on the package of crescent rolls (16 - 18 min.).

Special Chicken Potpie

1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered

4 cups water

4 teaspoons chicken bouillon granules

3 carrots, halved crosswise

2 medium onions

1 bay leaf

1/2 pound fresh mushrooms, quartered

2 celery ribs, halved crosswise

3 tablespoons butter or margarine

5 tablespoons all purpose flour

1/2 cup whipping cream

1 teaspoon poultry seasoning

1 teaspoon salt

1/4 teaspoon pepper

1 cup frozen peas

BISCUITS:

1-1/2 cups all purpose flour

2 teaspoons baking powder

1-1/4 teaspoons sugar

1/4 teaspoon salt

5 tablespoons shortening

1/2 cup milk

DIRECTIONS:

In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain both; reserving 2 cups. (Discard remaining broth or save for another use.) Melt butter in a saucepan; stir in flour until smooth. Cook and stir over edium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2-qt. round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to 1/2 in. thickness. Cut with a 2 in biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400 for 20 minutes or until biscuits are golden brown.

Yields 6-8 servings

Veg-All Casserole

I fix this every Christmas and Thanksgiving. But I must confess that I use a lot more cheese. LOL Everything tastes better with cheese. :D

1 large can vegall, drained
1 can water chestnut drained and sliced
1 can cream of chicken
1/2 cup mayonaise
1 small onion, diced
1 cup grated cheese
1 cup Ritz crackers
1/3 cup melted margarine
Combine 1st five ingredients. Pour into greased dish. Top with cheese and crackers. Pour on melted buter. Bake at 350* for 20 minutes or until bubbly.

Hashbrown Casserole

I got this recipe from a homeschool recipe swap years ago. It's good< color="#cc9933">1 to 2 lbs frozen hashbrowns
8 strips of bacon - cooked and crumbled
1 can cream of celery soup
2 cups grated cheddar cheese
1 stick of butter, melted
1 tsp salt
1 TBS minced onion
1/2 tsp pepper
1 1/2 TBS minced parsley
Thaw hashbrowns. Combine all ingredients except hashbrowns. Then stir in just enouth hasbrowns to make the mixture look even. Too many hashbrowns will make it dry. Not enough will make it runny. 1 to 1 1/2 lbs is usually just right. Bake in greased casserole dish at 350* for 1 hour.