Thread: Cheat Day Recipes Part Ii

Country Casserole

1 pound egg noodles
1 pound ground chuck
1/4 cup butter
2 small chopped onions
2 beaten eggs
1 can cream of celery soup
1 can milk
1/2 cup grated cheddar cheese
bread crumbs
salt, pepper

Cook noodles in salted water. Sauté onions. Brown meat.
Add onions. Arrange layer of noodles in greased 9 x 13 pan.
Top with meat. Use half of the soup, milk mixture. Repeat
ending with noodles. Sprinkle with cheese. Pour egg on top.
Top with bread crumbs. Dot with butter.
Bake at 350 until brown

Macaroni and Chicken Casserole

1 1/4 cups uncooked elbow macaroni
2 tablespoons butter
1/4 cup finely chopped onion
4 ounces mushrooms, sliced
2 TBS chopped green pepper
2 tablespoons chopped pimiento-stuffed olives
4 ounces (1 cup) shredded sharp Cheddar cheese
1 cup sour cream
1 teaspoon seasoned salt
1 teaspoon pepper
1 1/2 cups diced cooked chicken
1/4 cup milk
1/2 cup soft bread crumbs, tossed with a few teaspoons
melted butter - for topping chicken casserole

Cook and drain macaroni, following package directions; place
in a large mixing bowl. In a large skillet, melt butter over medium
low heat. Add chopped onion, mushrooms, and chopped green bell
pepper. Cook, stirring frequently, for 3 to 4 minutes, or until onion is
softened and mushrooms are browned. Add skillet mixture to macaroni
with chopped olives, shredded cheese, sour cream, salt and pepper,
chicken, and milk. Transfer chicken and macaroni mixture to a shallow
1 1/2-quart baking dish. Sprinkle buttered bread crumbs over the top of
macaroni and chicken casserole; bake at 350° for 25 to 35 minutes, or
until chicken casserole is bubbly and breadcrumbs are lightly browned.