• 1 medium size onion diced
• 2 tsp salt
• 2 cups sour cream
• 1- 16 oz container of cottage cheese

Top with 2 cups of grated cheddar cheese.  Bake at 350 degrees 45 to 60 minutes.

• 2 TBL butter
• 2 TBL flour
• 1/2 teaspoon salt
• 1 cup of milk
• 8 ounces of fine egg noodles, cooked and drained
• 1/2 lb of cooked ham, cubed
• 8 ounces of shredded cheese

Make a roux of the butter and flour in a skillet.  Add the cup of milk and the salt.  Stir constantly over medium heat until it starts to thicken.  Use a round casserole dish that you have sprayed with a cooking spray.  Put in layers of noodles, ham  and cheese.  Pour sauce over all and bake in a preheated 350 degree oven for 30 minutes or until the top starts to brown.

• 1 and 1/2 pound sausage (cooked and drained)
• 9 eggs
• 3 cups of milk
• 1 tablespoon mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 (20 oz. each) refrigerated shredded hash browns
• 2 cups (8 oz) shredded cheese
• 1/2 cup diced sweet red pepper
• 1/3 cup of diced onions

Brown the sausage and drain on paper towel.  In a large bowl, combine the eggs, milk, mustard and salt and pepper.  Add the hash browns, sausage, cheese, red pepper and onions.  Mix well.  Pour into a greased 13X9 baking dish.  Cover and refrigerate overnight.

Remove from the refrigerator 1/2 hour before baking.  Preheat oven to 350 degrees.  Bake uncovered for 65 - 70 minutes or until set and golden brown.  Let stand 10 minutes before serving.

• 1 lb. lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 (10 & 3/4 ounce) can condensed chicken gumbo soup
• 1 (10 & 3/4 ounce) can condensed tomato soup
• 2 tablespoons mustard
• 1 tablespoon worcestershire  sauce
• 1 (12 ounce) can of biscuits

Preheat oven to 375 degrees.  Cook beef, onion and celery until beef is cooked.  Drain.  Stir in remaining ingredients except biscuits.  Cook an additional 2 or 3 minutes until everything is thoroughly mixed.  Spoon mixture into ungreased 8" square pan.  Top with biscuits that have been cut in half, placed cut side down.  Cook about 30 minutes until biscuit topping is golden brown.

• 1 (12 ounce) package home style frozen egg noodles
• 1 can cream of mushroom soup
• 1/2 cup of milk
• 1/2 cup of water
• 2 cups shredded cheddar cheese
• 1 and 1/2 cups, cooked, diced turkey
• 1 and 1/2 cups frozen mixed vegatables, thawed
• 1/4 cup seasoned bread crumbs
• 2 tablespoons grated parmesan cheese

Cook noodles in boiling water for 20 minutes.  Drain.  Combine soup, milk, water and cheddar cheese in 3 quart saucepan.  Cook over medium heat, stirring until cheese melts and sauce is hot.  Stir in cooked noodles, turkey and vegetables.  Spoon into greased casserole dish.  Combine crumbs and grated parmesan cheese and sprinkle over top of casserole.  Bake uncovered in a 375 degree preheated oven for 30 - 45 minutes.

• 7 slices white bread (cubed)
• 1  can (20 ounces) pineapple undrained
• 1 cup sugar
• 1 stick margarine or butter 

Melt margarine, mix with the other ingredients.  (Day old bread works fine)  Bake in round casserole dish in preheated 350 degree oven for 30 minutes.

• 8 ounce package medium size noodles (cooked and drained)
• 6 & 1/2 ounce can good quality tuna (drained)
• 8 ounces of canned peas (do not drain)
• 1 can cream of mushroom soup
• measure milk into soup can until half full (about 1/2 cup)
• 8 ounce package shredded cheddar cheese
• 1/2 teaspoon SeasonAll Salt
• Crushed potatato chips or buttered bread crumbs for topping

Cook noodles according to package directions until done.  Drain.  Add the tuna, peas, cream of mushroom soup, milk and cheddar cheese.  Stir until thoroughly mixed.  Put in round casserole dish sprayed with cooking spray.  Top with crushed potato chips.  Bake in 350 degree preheated oven until top is bubbly and nice and brown.  When I make this I usually have enough extra to put in a very small casserole dish to freeze.  

• 6 eggs
• 2 cups of milk
• 1 teaspoon of dry mustard
• 1 teaspoon salt
• dash of pepper

Pour over mixture in baking dish.  Bake in 350 degree preheated oven for 35 to 40 minutes.  The cheese will rise to the top during baking.