Main Courses

Breakfast Casserole

Submission by: Diane Kemper

Cook 2lbs. sausage (1lb. hot, 1lb. mild) and 2 small onions diced.  Drain

In a large mixing bowl, mix 4 eggs slightly beaten, (1) can cream of mushroom soup, (2) cans cream of celery soup, (1) small jar of sliced mushrooms, and (1/4) cup milk.

Add (1) large package of Ore-Ida shredded potatoes, (2) 8 oz. packages of sharp cheddar cheese, and (4) cups rice crispies cereal.

Pour into two 9 x 13 pans and sprinkle with paprika.  Bake at 350 for 40 minutes.

Correll Chicken-Noodle Soup

Submission by: Helen-Grace Ryan


1 package of boneless skinless chicken breasts
1/3 stick of butter
2 chicken bouillon cubes
1 can cream of mushroom soup
1 can of cream of chicken soup
1 can of peas
2 Tablespoons of Parsley
Pepper to taste (I like a couple tablespoons)
1/2 cup sour cream
1/2 jar of sliced mushrooms (optional)
3/4 bag of wide egg noodles (no-yolks work well)


Using a large soup pot, fill a little more than half way with water, add the bouillon cubes, butter and chicken. Boil chicken breasts until done (about 40 minutes), shred chicken into bit sized pieces. Strain any chicken fat off the top of the stock. Add all other ingredients except the egg noodles to the stock and bring back to a boil. Once at a boil, add the egg noodles and stir. Decrease heat and wait about 15 minutes for the egg noodles to cook. Great served with Ritz crackers.

Fiesta White Chicken Chili

Submission by: Martha Strobel with credit to Butterfly Garden Cafe

48 oz jar of Great Northern beans
16 oz jar salsa, hot or mild (I used medium)
8 oz package shredded pepper jack cheese (I sliced up a block of pepper jack cheese)
1 medium onion, chopped (I sautéed the onion in one cup of the chicken broth first)
4 C cooked and shredded chicken, from about 4 boneless skinless breasts
4 C chicken broth
Salt & pepper to taste

  1. Combine all of the ingredients in a large stockpot over medium heat. Heat until warm, about 30 minutes.
  2. If desired, serve with sour cream, cheese, and tortilla chips.

What makes the difference (to me) is that I slow cook a whole fryer the day before (or earlier the same day) and use all the meat as well as the juices produced when it cooked. Watch out for small bones!

Hot Brown Casserole

Submission by: Debbie Femi

2 cups toasted bread cubes, ideally from a high-quality bakery-style bread
2 cups diced, cooked turkey breast
1 cup butter (2 sticks)
2/3 cup flour
Salt and pepper to taste
1 1/2 cups half-and-half
1 1/2 cups heavy whipping cream
1 cup milk
1 1/4 cups shredded Parmesan cheese
1 1/4 cups shredded cheddar cheese
1/2 cup cooked bacon, chopped
1/2 cup diced tomatoes
1/2 cup shredded Parmesan cheese
Heat oven to 350 degrees. Place bread cubes in the bottom of a 2-quart casserole. Top with diced turkey. Set aside.
To make sauce: Melt butter in a large stockpot set over medium-low heat. Whisk in the flour, salt and pepper. Whisk hard to create a smooth, lump-free paste. Continue to cook and stir for about 5 minutes, or until flour barely begins to brown.
Slowly whisk in half-and-half. Slowly whisk in heavy whipping cream. Slowly whisk in milk. Use a whisk if mixture begins to separate. Continue to cook and stir until mixture bubbles.
Add cheese; remove from heat and stir until cheese is melted and mixture is smooth.
Pour sauce over bread and turkey. Add topping before baking.
To make topping: Sprinkle bacon and tomatoes on top of sauce. Top with shredded Parmesan cheese.
Bake 20 to 25 minutes, or until the casserole is hot and bubbly.
Serves 8.

Mexican Chicken

Submission by: Debie Femi

4 to 6 chicken breasts  (I use about 2-3lbs)
8oz box spaghetti
1 onion – chopped
½ green pepper – chopped
2 cans cream of mushroom soup
2 cans Rotel – 1 original and 1 mild Mexican
1lb Velveeta Cheese – cubed
1 small jar pimento(I chop these a little finer) – drained

Boil chicken for about 20 – 25 minutes – Don’t drain water
Cook spaghetti in chicken water

Cut chicken, combine with other ingredients including spaghetti.
Cover and bake @ 350 for 30 minutes – uncover, stir, cover and cook
an additional 15 or 20 minutes.

Skinny Minnie Tortilla Soup

Submission by: Nettie Wilson

1 can (16 oz.) refried beans
1 can (14.5 oz.) chicken broth
2 cooked chicken breast
1 can (11 oz.) whole kernel corn, w/ liquid
2 cups shredded cheese 3/4 cup chunky salsa
Low fat tortilla chips
Combine first six ingredients in 3 quart pot. Bring to boil, stir until refried beans are completely mixed with other ingredients. Turn down heat and simmer 20 minutes. Add 1 cup cheese and stir until melted.
Ladle soup and sprinkle with cheese and chips Serve with chips instead of crackers.

Sqaghetti Casserole

Submission by: Cheryl Love

8 oz thin spaghetti
1 green bell pepper
1 medium onion
1/2 lb American cheese
5 slices bacon (not cooked)
1 can Campbell’s tomato soup

Cook spaghetti and drain. Chop green pepper, onion, cheese, and bacon.
Add these to spaghetti, mix in the tomato soup. Put in large casserole dish.

Bake in 350 degree oven for 45 min.

Serves about 12 people.

Spaghetti Pizza Deluxe

Submission by: Marla Smith

1 16 oz package spaghetti, uncooked
1 cup skim milk
2 eggs, beaten
Vegetable cooking spray
1 can Hunts spaghetti sauce (I use the mushroom flavor)

1 pound Italian sausage
1 medium onion chopped
1 medium green pepper, chopped
2 cloves garlic, minced (I used the dried minced garlic – 1/2 tsp.)
1 can Hunts spaghetti sauce
1 tsp. Italian seasoning

1 can mushroom pieces
2 cups shredded mozzarella cheese

Prepare spaghetti as package directs; drain.  In large bowl blend milk, egg and 1 can spaghetti sauce – pour in spaghetti and mix evenly.  Spray 15 x 10 inch jellyrool pan with vegetable cooking spray.  Spread spaghetti mixture evenly in prepared pan.  In large skillet, cook sausage, onion, green pepper and garlic until sausage is no longer pink, drain.  Add the other can of spaghetti sauce and simmer 5 minutes.  Spoon meat mixture evenly over spaghetti.  Top with mushrooms and cheese.  Bake in 350 oven for 20 minutes.  Let stand 5 minutes before cutting.  Refrigerate leftovers.