Category: Casseroles

Yield: 3 servings

• 8 oz elbow macaroni
• 2 tbsp butter (plus some to coat the baking dish)
• 2 cups whole milk
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper
• 10 oz cheddar cheese
• breadcrumbs (if you insist…)

1. Preheat oven to 400° F.
2. Cook macaroni al dente.
3. Grate the cheese.
4. Butter a 2-quart baking dish.
5. Microwave milk on high 90 seconds.
6. Melt butter in a medium-large pot over medium-low heat; whisk in flour until smooth. Cook one minute, whisking constantly.
7. Gradually whisk in warm milk and cook until thickened, whisking constantly (about five minutes).
8. Add salt, black pepper, red pepper and cheese, stir to melt and combine, then stir in the macaroni.
9. Spread mixture into buttered dish and top with breadcrumbs (if you must).
10. Bake uncovered 20 minutes or until bubbly throughout.

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• 2 c cooked whole grain rice
• 2 c cooked, diced chicken
• 2 c chopped broccoli
• 1 can cream of mushroom soup
• 1 c shredded cheddar cheese
• 1 1/4 c milk
• 1 t salt
• 1/2 t pepper

Mix together in a large bowl. Pour in a 8×11 or 9×13 pan. Bake at 350° for 20-30 minutes or until heated through and bubbly.

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• 4 skinless, boneless chicken breast halves
• 6 oz egg noodles
• 3/4 c milk
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 1 c sour cream
• 2 garlic cloves
• 2 stalks celery, diced
• 1/2 small onion, diced
• 1/2 t thyme
• salt
• black pepper
• mixed vegetables
• bread crumbs

Poach chicken in large pot (approx 12 min, no pink inside). Remove chicken from water; cut into small pieces.

Cook pasta in the chicken water, then drain.

In a large bowl, combine soups,  sour cream and seasonings, then stir in vegetables, noodles and chicken.

Place in 2 quart baking dish and top with bread crumbs.

Bake at 350° approx. 30 min. or until heated through and browned on top.

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