INGREDIENTS:

• 3 cups cooked chicken, chopped
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1 cup cashews
• 1 cup mayonnaise
• 1 T. lemon juice
• 1/2 tsp. nutmeg
• grated cheddar cheese
• crushed potato chips

DIRECTIONS:

1. Combine chicken, celery, onion, cashews, mayonnaise, lemon juice, and nutmeg.
2. Put in 8 x 12 casserole dish.
3. Refrigerate overnight (or several hours).
4. Top with grated cheddar cheese and crushed potato chips.
5. Bake at 350 degrees for 30 minutes.

I saw on television recently that tater tots were better for you than french fries because they are baked, not fried.  So, I thought I’d include a recipe that includes a favorite of kids and since it’s so easy to make, the kids can help you with dinner!

INGREDIENTS:

• 2 lbs. ground beef
• 1 family size cream of mushroom soup
• 16 oz. cheddar cheese, shredded
• 1 bag tater tots

INGREDIENTS:

1. Brown and drain ground beef.
2. Mix soup with ground beef and put in a 9 x 13 baking dish.
3. Sprinkle shredded cheese over meat mixture.
4. Put a single layer of tater tots over cheese. 
5. Bake at 425 degrees for 17 – 20 minutes.

INGREDIENTS:

• 2 (20 oz.) can chunk pineapple, drained
• 1 cup sugar
• 6 T. flour
• 2 cups shredded cheese
• 1 sleeve Ritz crackers
• 1/2 cup margarine, melted

DIRECTIONS:

1. Mix together pineapple, sugar, flour, and cheese.
2. Place in greased casserole dish.
3. Top with Ritz cracker crumbs.
4. Pour melted margarine over crackers.
5. Bake at 375 degrees for 30 minutes.

This is a little different version than the Company potatoes; it adds meat to the meal.

INGREDIENTS:

• 1 pkg. 32 ounce frozen hash brown potatoes, thawed slightly
• 1/2 cup butter or margarine, melted
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• 2 cups shredded cheddar cheese
• 1 can SPAM luncheon meat, cubed
• 1 can cream of chicken soup
• 1-1/2 cups sour cream
• ½ cup milk
• ½ cup chopped onion
• ¼ cup CHI-CHI’s diced green chilies, drained
• 2 cups crushed potato chips 

DIRECTIONS:

1. Heat oven to 350′F.
2. In large bowl, combine potatoes, melted butter, salt, pepper, and garlic powder.
3. In another bowl, combine cheese, SPAM, soup, sour cream, milk, onion, and green chilies.
4. Add SPAM mixture to potato mixture; mix well.
5. Pour into 2-quart baking dish.
6. Sprinkle with potato chips.
7. Bake 45-60 minutes or until thoroughly heated.

 SERVES:  8

Enchilada Casserole

INGREDIENTS:

• 1 1/2 lbs. ground beef
• 1/2 c. chopped green onion
• 1 lg. clove garlic, crushed
• 1 tsp. chili powder
• 1/2 tsp. seasoned salt
• 1/2 tsp. pepper
• 1 can Hunts’ Manwhich sandwich sauce
• 1 c. water
• 6 corn tortillas
• 2 1/2 c. shredded Cheddar cheese

DIRECTIONS:

Saute ground beef, onion and garlic in 10 inch skillet until beef looses redness; drain fat. Add seasonings, Manwhich and water; simmer 3 to 5 minutes.

In a 2 quart casserole, arrange alternate layers of tortillas, meat sauce and cheese until all used up.

Bake at 350 degrees, 20 to 25 minutes.

Serves 6 – 8

4 cups cubed firm white bread (8 slices)
2 cups shredded sharp cheddar cheese
8 to 12 ounces fully-cooked diced ham
10 large eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon onion powder

1 teaspoon salt
Freshly ground pepper

Paprika for sprinkling

Preparation:

1. Generously butter a 13 x 9 x 2-inch glass baking dish. Arrange bread cubes on bottom. Sprinkle with meat, then with cheese.
2. Beat together milk, eggs, mustard, onion powder, salt, and pepper. Sprinkle with paprika.
3. Bake at 300*F (150*C) for 1 hour.

Makes 12 servings.

* Or substitute cooked and crumbled sausage or cooked and crumbled bacon.