| Yield: 1 casserole | A Different Green Bean Casserole |
| 1 can green beans | Mix green beans, mushroom soup, pimientos, crumbled |
| 1 can crm mushroom soup | bacon, 1/2 can onion rings (crumbled) and place in greased |
| 1 sm jar sliced pimiento | casserole dish. Place cubes of cheese about in dish and |
| 5 slices bacon, fried | bake in 350 degree oven for 30 minutes. Add remaining |
| 6 oz cheddar cheese, cubed | onion rings on top of casserole and cook additional 10 |
| 1 can french fried onion rings | minutes. Serve hot. |
| Yield: 1 casserole | Squash Casserole |
| 2 lbs squash | Boil sliced squash, onion, salt and pepper in a small amount |
| 1 can crm mushroom soup | of water until tender. Drain excess water. Mix with soup. |
| 1c grated cheddar cheese | In a greased casserole dish, alternate layers of the squash |
| 1 medium onion, sliced | mixture, cracker crumbs, and cheese, ending with the |
| Ritz crackers, crushed | cracker crumbs and cheese on the top layer. Bake about |
| salt & pepper to taste | 45 minutes in a 350 degree oven. |
| Yield: 1 casserole | Hash Brown Potato Casserole |
| 2lbs frozen hash browns | Thaw hash browns until they will just break apart. Mix all |
| 1/2c chopped onion | other ingredients except corn flakes and 1/4c melted butter. |
| 1can crm chicken soup | Add hash browns to above mixture. Top with cornflakes |
| 10 oz grated sharp cheddar | coated with reserved butter. Bake at 350 degrees for 45 |
| 16 oz sour cream | minutes. |
| 1/2c butter, melted | |
| 1t salt | |
| 1t pepper | |
| 2c corn flakes | |
| 1/4c butter, melted | |
| Yield: 3-4 servings | Mushroom Chicken |
| 1 med chicken, cut up | In a large non-stick frying pan, heat extra oil to fry the |
| 1 can crm mushroom soup | chicken in. Thoroughly rinse the chicken pieces, and dredge |
| 1/4t poultry seasoning | (or coat) them with the flour. Salt and pepper can be added |
| 1/4c chopped onion | to season the chicken. When the oil is heated, fry the |
| 1c sliced carrots | chicken until done. Mix the soup, seasoning, onion, carrot, |
| 2T cooking oil | and 2T oil in a bowl and set aside. When all of the chicken |
| flour to dredge chicken in | is done, drain the grease out of the pan (do not clean out |
| extra oil to fry chicken | bottom of the pan) and place chicken back into the pan. |
| Pour the soup mixture over every piece of chicken. Cover | |
| and simmer for 45 minutes. Check and move the chicken | |
| every 15-20 minutes to make sure it doesn't stick. | |
