Category	Title	Author	Ingredients	Directions	Notes
VEGGIES	Broccoli Casserole	Maleah Rowe	2 tbsp. oleo 1/2 c. onion, chopped 1/2 c. celery, chopped 1 pkg. frozen chopped broccoli 1 can cream of chicken soup 3/4 c. milk 1 c. water 1 c. instant rice 1 sm. jar cheese whiz	Brown onion and celery in oleo. Add water when hot. Add broccoli after it thaws.Cover and let it steam for 10 minutes over low heat. Add remaining ingredients. Season to taste. Bring to a boil then spread in a buttered casserole dish. Bake at 350 for 20 - 30 minutes. Add more rice if desired.
	Asparagus Casserole	Karie Apel	1 tube Ritz crackers, crushed 1 stick margarine, melted 2-4 cans asparagus, drained (more is better) ½ c. slivered almonds Sauce: 1/4 c. butter 3/4 c. milk 3 T. flour 1/4 t. salt 1 jar Old English cheese, or ½ lb. Velveeta, melted	Mix melted butter with cracker crumbs. Spread 1/3 of the mixture into casserole dish (9x13) Put asparagus on top and sprinkle with almonds. Pour sauce over top of asparagus. Top with remaining crumb mixture. Bake at 375 degrees for 15 minutes.
	Asparagus Spears	Brenda Neundorf	Fresh asparagus spears olive oil proscuetto ham coarse salt	Dip asparagus in olive oil, wrap in ham, sprinkle with salt and heat at 325 degrees for 20 minutes.
	Asparagus Spears	Brenda Neundorf	Fresh asparagus spears olive oil proscuetto ham coarse salt	Dip asparagus in olive oil, wrap in ham, sprinkle with salt and heat at 325 degrees for 20 minutes.
	Baked Cabbage	Kerry Robinson	2 T. butter or margarine 2 T. flour 1 1/2 c. milk 4-5 c. cut cabbage 1 1/2 t. salt 1/2 lb. grated cheddar cheese 1/2 c. cornflakes (crumbled)	Salt and cook cabbage until tender. Drain, Grease baking dish and add cabbage, cheese and white sauce, Sprinkle corn flakes over top and bake at 350 until golden brown.
	Baked Corn Casserole	Charlotte Apel	1 can cream style corn 1 can whole kernel corn, drain ½ onion, chopped 1 can green chilies, chopped 1 sm. jar pimentos, diced 2/3 c. milk 1 egg, well beaten 1 c. saltine cracker crumbs 1 c. American cheese, grated 1/4 c. margarine, melted 2 T. sugar 1/4 t. black pepper 1/8 t. red pepper 1 t. salt	Combine all ingredients and mix well. Pour in square casserole dish. Bake one hour at 350 degrees.	This is an awesome pot luck casserole. It travels well and everyone loves it.
	Basil Potatoes	Karie Apel	1 T. olive oil ½ c. dry sherry 1 small onion, chopped 2 shallots, chopped 3 cloves garlic, chopped 5 med. thinly sliced potatoes (Yukon Gold) 2 T. Basil leaves (roll up leaves like cigar to jullienne) 1 c. whipping cream ½ c. fresh parmesan cheese, grated	Saute onion, shallots, and garlic in oil until you can smell aroma. Add sherry and reduce by half. Layer in baking dish...three layers each in this order: potatoes, saute mixture, cream, basil, and parmesan cheese. Bake 40 minutes or until potatoes are tender at 375 degrees. Usually takes 50 min.- 1 hour.	Great when you want a lighter potato dish.
	Carrots Supreme	Tiffany Holden	1 Tablespoon butter or margerine 1 can corn 1 can mushroom stems and pieces ½ c grated parmesan 1 c soft bread crumbs.	Cook until carrots are tender. About 30-35 minutes at 350.
	Cheesy Rice & Corn Casserole	Tiffany Johnston	½ cup cream cheese – chive & onion 1 egg, beaten 2 cups cooked minute rice 1 can (15 ¼ oz) corn with red & green peppers, drained 1 cup 4 cheese Mexican style shredded cheese, divided 2 Tbsp chopped fresh cilantro	Preheat oven to 375 F. Mix cream cheese & egg in large bowl until well blended. Stir in rice, corn, ¾ cup of the cheese and cilantro. Pour mixture into greased 1 ½ qt baking dish. Sprinkle with remaining ¼ cup cheese. Bake 20 to 25 min or until cheese on top is melted and lightly browned.
	Corn And Broccoli Pudding	Barbara Holden	3 cups fresh or frozen broccoli florets 1 T unsalted butter 5 scallions, white and green parts, chopped 1 can (14 3/4oz) creamed corn 2 large eggs, slightly beaten 2 cups frozen yellow corn, thawed 6 large basil leaves, cut crosswise into fine strips, OR 1 tsp dried basil 1 tsp sugar 1/2 tsp salt freshly ground black peppercorns 1/8 tsp turmeric 2 slices firm white bread, crusts removed, cut in 1/2 inch cubes Parmesan	Place rack in center of oven and preheat to 350 degrees. Coat 1 1/2 quart baking dish with cooking spray. Steam broccoli until tender, drain. Melt butter and stir in scallions sauteing until onion is soft. In bowl, beat eggs and mix in sauteed scallions. Add creamed corn, corn kernels, broccoli,basil, sugar, salt, pepper to tast and turmeric. Pour all into dish and top with cubed bread. Bake 40 minutes until center feels springy and an inserted knife comes out clean. Let pudding sit 15 minutes before serving and sprinkle with parmesan cheese.	Makes 6 servings
	Corn Casserole	Maleah Rowe	1 can cream style corn 1 can whole kernel corn 1 c. sour cream 2 eggs 1 stick melted butter 1 box jiffy corn muffin mix	Mix all. Pour in ungreased pan (3 quart casserole dish). 350 degrees. 50-55 minutes. Should be golden brown, oulling away from sides slightly
	Corn Casserole	Kathi Morrison	1 (15-ounce) can cream-style corn 1 (11-ounce) can whole niblet-style corn 2 eggs 1 cup sour cream 1 (8.5-ounce) pkg dry corn bread mix ½ cup butter, melted 1 cup shredded Cheddar cheese	Preheat oven to 350 degrees. Grease a 8 X 12 inch casserole dish. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm. **Can also be served cold!	Prep Time: 15 minutes Cook Time: 45 minutes Yield: 4 servings Serve with BBQ Roast Beef Sandwiches
	Corn Casserole	Leah Kennedy	1 can cream style corn 1 can whole kernel corn (drained) 1/2 C. chopped onion 1 can green chiles (can use 1/2 c. chopped green pepper) Small jar chopped pimento, opt. 2/3 C. milk 1 C. cracker crumbs 1/4 C. melted oleo 1 egg, well beaten 1 C. grated cheese 2 T. sugar Salt & pepper to taste	Combine all ingredients. Pour into buttered 2 Qt. casserole. Top with paprika. Bake at 350 for 1 hr.
	Corn Casserolef	Kristi Herd	1 can Cream style corn 1 can whole kernel corn, drained 1 box Jiffy corn muffin mix 1/3 c. oil 1/2 c. sour cream 1/2 c. cheddar cheese, grated 2 eggs	Mix and bake at 375 degrees for 35-40 minutes. Top with 1/2 c. more cheese. Bake 10 minutes.	This is good leftover and cold.
	Crispy Topped Creamy Spinach	Tiffany Johnston	2 pkg (10oz each) frozen chopped spinach, thawed, well drained 1 container (8oz) cream cheese – chive & onion ½ cup ranch dressing 2 eggs, lightly beaten 1 ½ cups shredded cheddar cheese, divided 1 cup crushed ritz crackers, divided	Preheat oven to 375 F. Mix spinach, cream cheese, dressing, eggs and ¾ cup of the cheese in large bowl. Stir in ½ cup of the crackers. Spoon spinach mixture evenly into greased 2 qt casserole dish. Sprinkle with remaining ½ c crushed crackers and remaining ¾ c cheese. Bake 20-25 min or until heated through and cheese on top is melted.
	Crock-pot Creamed Corn	Maleah Rowe	2(10 oz.) pkg. frozen corn 1/8 c. sugar 1/2 stick oleo 1(8 oz.) pkg. cream cheese 6 Tbsp. water	Put all ingredients in crock-pot and set on low for 4 hours. Stir occasionally.
	Garlic Parsley Potatoes	Tiffany Holden	3 lbs medium-red potatoes; unpeeled and sliced ¼ c olive oil 6 cloves minced garlic 1 t salt ½ t freshly ground pepper 2 T chopped parsley; divided	Combine potatoes, oil, garlic and spices. Toss to coat well. Layer half in a lightly buttered 12X8 dish. Sprinkle ½ of the parsley and then layer remaining potato mixture. Cover and bake for 45 minutes at 350 (make sure tender). Uncover and sprinkle remaining parsley over potatoes.
	Green Bean Casserole	Kristi Herd	2 cubes margarine 2 pkg. Club crackers, crushed 1 can Cream of Chicken soup small can evaporated milk 1 T. minced onion 1 can water chestnuts, sliced and drained 4 hard boiled eggs, sliced 3-4 cans cut green beans, drained mushrooms, sliced, optional	Melt butter and add crackers. Line a 9x13 dish with crumb mixture; reserve a little bit for the top. Mix and pour the remaining ingredients over crust. Top with reserved crumbs. Bake at 350 degrees until hot through.
	Green Bean Casserole	Kathi Morrison	2 TBSP melted butter 2 TBSP flour 1 tsp salt ½ tsp pepper 1 tsp sugar ½ finely chopped white onion 1 cup sour cream 2 cans French style Green Beans - drained ½ pound grated Cheddar cheese ½ cup Corn Flake crumbs	Preheat oven to 350 degrees. Melt butter in saucepan, add flour and cook gently. Stir in seasonings and sour cream. Fold in French style Green Beans. Place in 2 quart casserole dish, cover with cheese, then top with the Corn Flake crumbs. Bake uncovered for 30 minutes.	Prep Time: 15 minutes Cook Time: 30 minutes Yields: 5 to 6 servings (Can be easily doubled) Serve with Lasagna Pasta Toss *This recipe has always been a staple in my family, especially for holiday meals. I always double the recipe and use 5 cans of green beans.
	Green Bean Casserole	Leah Kennedy	2 sticks margarine 2 sticks Club crackers, crushed 1 can Cream of chicken or mushroom soup small can evaporated milk 2 T. minced onion small can mushrooms, optional small can sliced water chestnuts 3 or 4 boiled eggs, chopped 3 - 4 cans cut green beans, drained	Melt margarine and mix with cracker crumbs. Line 9 x 13 dish with cracker mixture; reserving small amount for topping. Combine remaining ingredients; pour over crumbs. Top with reserved crumbs. Bake at 350 degrees til hot and bubbly.	I use 4 cans green beans.
	Green Bean Casserole	Maleah Rowe	1 can condensed cream of mushroom soup 1/3 c. skim milk 1 pound green beans 4 small, chopped, white onions 2 sliced green peppers 1/2 tsp. paprika 4 tsp. bread crumbs salt and pepper to taste 1 tsp. parmesan cheese	Heat condensed soup and milk in pan. In an oiled baking dish, place alternating layers of veggies, topping each layer w/ 1/3 of warmed mushroom sauce, paprika, and bread crumbs. Salt and pepper to taste. Top with cheese and remaining bread crumbs.
	Green Bean Casserole	Tiffany Johnston	1 can (10 ¾ oz) cream of mushroom soup or 98% fat free cream of mushroom soup ½ cup milk 1 tsp soy sauce Dash pepper 4 cups cooked cut green beans 1-1/3 cups French fried onions	Mix soup, milk, soy, pepper, beans and 2/3 cup onions in ½ qt casserole Bake at 350 F for 25 min or until hot. Stir and then sprinkle with remaining onions. Bake 5 min.
	Green Beans And Carrots Parmesan	Barbara Holden	4 med carrots, cut into 3" matchsticks 1 pkg (8-10 oz) frozen whole green beans 1 T Canola oil 2 T grated Parmesan cheese	Place steamer basket in large pot with 2 inches of water. Bring to a boil over high heat. Place carrots and beans in basket and steam about 10 mins. Drain and toss with oil. Place in serving dish and sprinkle with cheese.	Makes 4 servings.
	Hash Brown Casserole	Suzi Rosenhamer	2 bags hash brown potatoes, thawed 16 oz. Velveeta, cubed 8 oz. sour cream 16 oz. Hellman’s mayo 8 oz. shredded mozzarella cheese Bacon Bits Paprika Parsley	Combine mayo and sour cream. Stir in cubed Velveeta and potatoes. Spread in 9 x 13 pan. Sprinkle with mozzarella, bacon bits, parsley, and paprika. Bake at 400 degrees for one hour. For a one pan meal, you can add cubed ham or browned hamburger meat that has been drained.
	Hominy Casserole	Charlotte Apel	2 cans hominy, drain 1 can Cream of Mushroom soup 1 can Rotel 6 oz. Velveeta, cubed	Combine all ingredients. Pour in casserole dish. Bake 30 minutes at 350 degrees. Stir well before serving.
	I Am What I Yam!	Suzi Rosenhamer	2 lg. cans yams, drain 1 1/4 c. sugar ½ c. margarine 2 eggs 1 c. milk ½ t. cinnamon ½ t. nutmeg Topping: 1 c. Frosted Flakes, crushed 1 c. nuts, chopped ½ stick margarine, melted	Mash yams in 9 x 13 glass cooking dish. Mix all ingredients and pour over yams. Bake at 400 degrees for 20 minutes. Topping: Combine all ingredients. Spread evenly over yams and bake for 10 minutes.
	Jalapeno Corn	Tiffany Johnston	2 3 oz pkg cream cheese 2 tsp oleo ¼ cup milk 2 cans white corn Drained, sliced jalapeno peppers (amount depends on personal preference) Dried bread crumbs Paprika	Melt cream cheese, oleo & milk in baking dish in microwave. Drain corn and add to mixture, coating thoroughly. Smooth out in casserole dish. Top with jalapeno slices. Sprinkle first with bread crumbs, then lightly with paprika. Bake at 350 F for 30 min.
	Linda's Hominy	Kristi Herd	4 cans hominy, drained(I use 2 white and 2 yellow) 1 can Cream of Mushroom soup 2 cans chopped green chilies mushrooms, fresh and sliced 1/2 stick butter or margarine 1 lb. velveeta, sliced jalepenos, chopped 8 oz. sour cream	Combine all of the ingredients except sour cream. Bake at 350 degrees for one hour. Before serving, add sour cream. I put it all in my crock pot. Still add sour cream before serving.	This is my sister-in-law, Linda's recipe, that is why I call it Linda's hominy.
	Marjoram Potatoes	Michelle Montgomery	4 medium potatoes, thickly sliced 2 medium onions, thickly sliced 2 t. marjoram leaves 1 1/2 t. salt 1/4 c. butter	Preheat oven to 400 degrees. In a 9 x9-inch baking pan, layer potatoes, then onions. Top with marjoram leaves and salt. Dot butter over potatoes. Cover pan, bake 40 minutes or until vegetables are tender.
	Mexican Rice	Charlotte Apel	6 c. minute rice, cooked 2 cans Rotel 1 lb. Monterrey Jack cheese, grated 16 oz. sour cream 1 can (7 oz.) green chilies, chopped 1/4 t. garlic salt 1/4 t. onion salt	Combine rice and rotel; add seasonings. Combine in a separate bowl the sour cream and green chilies. Put ½ rice mixture in round casserole dish. Cover with the grated cheese. Spread the sour cream mixture over cheese. Top with remaining rice mixture. Bake 20 minutes at 350 degrees or til hot and bubbly.
	Peas And Orzo	Tiffany Holden	1 c chicken broth ¼ c heavy cream 2 10 oz bags frozen peas 1 c orzo pasta, cooked and drained ¼ c grated parmesan	Heat broth and cream in sauce pan over med-high heat. Bring to boil and add peas and cook 3 minutes. Stir in cooked orzo and sprinkle cheese over top.
	Pineapple Casserole	Leah Kennedy	2 - 20 oz. cans crushed pineapple, drained 1/2 c. sugar 3 T. flour 3 T. pineapple juice 2 c. grated cheese 1 1/2 c. Ritz crackers, crushed 1 stick margarine	Combine sugar, flour, pineapple juice and crushed pineapple. Pour into greased 8 x 8 casserole dish. Top with cheese, then crackers. Melt margarine and drizzle over top. Bake 30 minutes at 350 degrees.
	Potato Casserole	Maleah Rowe	2 lbs. frozen hash browns 1/2 cup melted oleo 1 tsp. salt 1/2 tsp pepper 2 tbs dry diced onions 1 can chopped green chilies 1/2 pint sour cream 2 c. grated cheese 1/4 c. oleo 2 c. crushed corn flakes	Thaw potatoes. Combine first 8 ingredients in a 9 by 13 casserole dish. Mix 1/2 c. oleo and corn flakes. Put over top. Bake 45 minutes to an hour at 350 degrees. Serves 15
	Pronto Pasta Bake	Maleah Rowe	12 oz. rotini pasta, uncooked 2 med. zucchini, coursely chopped 2 garlic cloves pressed 1 jar (48 0z) spaghetti sauce 1 tsp. dried basil leaves 2 oz. fresh parmesaon grated (1/2 cup) 2 cups (8 0z) shredded mozzarella cheese	Pre heat oven to 375. Cook pastaa to pachage directions; drain. Chop > zucchinini, press garlic and put into bowl ,add spagetti sauce and basil. > Grate Parmesan cheese. In a 9X13 layter 1/3 of spaghetti mixture, half of > the pasta, and 1/3 of the spaghettie sauce mixture and half of each of the > cheeses. Repeat layers with remaining pasta,sauce and cheses. Cover with > foil and bake 45:00. Serve with garlic bread if desired.
	Sam & Kim’s Au Gratin Potatoes	Karie Apel	3-6 medium potatoes, about 2 pounds 1/4 c. butter ½ medium onion, chopped 2-3 T. flour 1 t. salt 1/4 t. pepper 2 c. milk 2 c. shredded sharp Cheddar cheese (8 oz.) 1/4 c. dry bread crumbs paprika	Heat oven to 375 degrees. Prepare potatoes as directed.(peel and slice) Cut into enough thin slices to measure about 4 cups. Heat butter in 2 qt. saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook stirring constantly, until bubbly; remove from heat. Stir in milk and 1 ½ c. cheese. Heat to boiling, stirring constantly. Boil and stir one minute. Spread potatoes in ungreased 1 ½ qt. casserole dish. Pour cheese sauce over potatoes. Bake uncovered one hour. Mix remaining cheese and bread crumbs. Sprinkle over potatoes; sprinkle with paprika. Bake 15-20 minutes longer or until top is brown and bubbly. **Do not double–potatoes will not cook. Best if you let it set up for 15-20 minutes before serving.	These are the best au gratin potatoes ever!
	Scalloped Corn	Tiffany Holden	4 c fresh or frozen corn 3 eggs, beaten 1 c milk 10 saltines, crushed 3 T. butter melter 1 T sugar 1 T finely chopped onion	Combine in large bowl. Bake at 325 for 1 hour.
	Scalloped Pineapple	Maleah Rowe	8 slices white bread; crust removed and cubed 2 c. sugar 3 beaten eggs 2 sticks butter melted 2 cans chunk pineapple drained 1/2 c. milk	Mix, and bake at 350 degrees. 1 hour, watch at end for top burning. Dip out excess butter on top if needed.
	Scalloped Potatoes	Michelle Montgomery	2 Tbsp. Butter 2 Tbsp. Flour 1 Cup Milk ¾ Cup Velveeta Cheese 4 potatoes, peeled and sliced thinly 1 onion, finely chopped	In medium saucepan, combine butter, flour, and milk to create a white sauce. Add cheese; heat until cheese is melted. Place potatoes and onion in casserole dish (13x9x2 dish works well). Pour sauce over potatoes. Cover and bake for 1 hour at 350 degrees.
	Scalloped Potatoes	Jennie Robinson	1/4 cup chopped onion 1/4 cup butter 1/4 cup flour 21/2 cups milk 5 large potatoes (scalloped) 3/4 cup sharp cheddar cheese	Sauce: Melt butter, add onion and cook till translucent. Stir in flour, 11/2 teas.salt, 1/8 teas. pepper. Add milk and cook till sauce has thickened. Add 3/4 cup grated sharp cheddar cheese and melt. Layer sprayed pan, potatoes, sauce, potatoes,sauce etc. Cook covered dish at 350 degrees for 45 minutes. Uncover and cook for another 30 minutes.
	Spinach Supreme Squares	Tiffany Holden	1 cup bisquick ¼ cup milk 4 eggs, divided ½ cup chopped onion 1 10-oz pkg frozen chopped spinach, thawed and drained ½ cup Parmesan cheese 4 oz shredded cheddar cheese 12 oz cottage cheese ½ t salt 2 cloves, crushed garlic	Mix mix, milk, 2 eggs and onion; beat vigorously. Spread in greased 12X7 ½ dish. Mix remaining ingredients and spread evenly over batter. Bake 30 minutes at 375. Let stand about 5 minutes before serving. Sprinkle with shredded cheese prior to serving.
	Squash Casserole	Robyn Stapleton	4-5 yellow squash, diced 4 green onions, chopped with tops Salt/pepper Velveeta cheese	Cook diced squash in salted water until slightly tender. Do not over cook. Drain, mix in green onions and toss, add salt and pepper. Put in casserole and 4-5 T. butter. Bake in oven at 350 degrees for about 10-15 minutes. Put cheese on top continue to bake until thoroughly melted.
	Sweet Potato Casserole	Karie Apel	4 large sweet potatoes, peeled and thinly sliced 1 T. olive oil 6 oz. pancetta, diced 1 med. onion, diced 3 cloves garlic, chopped 3 shallots, chopped 2 red bell pepper, julienned 1 c. dry sherry salt and black pepper to taste ½ c. fresh Parmesan cheese, grated 1 c. grated Gouda cheese	Preheat oven to 375 degrees. Place potatoes in water to cover, and set aside. In a medium size saute pan, heat olive oil until hot. Add pancetta and cook until crisp and brown. Add onion, garlic, shallots and peppers and cook until you can smell the aroma, about 2 minutes. Add sherry and boil over high heat until reduced by about half, 3-4 minutes. Season with salt and pepper and allow to cool. Grease a 2 quart baking dish with a bit of olive oil or cooking spray. Line bottom of pan with a layer of potatoes. Top the first layer with one third of the onion mixture, then one third of each of the cheeses. Repeat the two more layers. Cover with foil and bake for 30 minutes. Remove foil and cook until potatoes are fork tender about 15 more minutes. Remove from the oven and allow to cool for 2 minutes before cutting into pieces. Serve hot.	This is Charlotte’s special request every year for the Apel Christmas dinner!! Super Yummy!!!
	Sweet Potato Casserole	Michelle Montgomery	2 29 oz. Cans sweet potatoes 1 cup sugar 1 Tbsp. Vanilla 1 stick margarine 2 tsp. Almond extract 2 eggs Topping: 1 cup brown sugar 1 stick margarine ½ cup self-rising flour ½ cup chopped pecans	Drain yams. Mash in bowl. Add remaining ingredients. Spread into 13 x 9-inch casserole dish. Topping: Mix all ingredients and spread over sweet potato mixture. Bake at 350 degrees for 30 minutes or until top in browned.
	“good” Rice	Robyn Stapleton	2 c. rice (long grain-not instant) 3 c. beef bouillion 1 med. onion, chopped ½ c. water 1 t. oregano ½ stick margarine 1 can mushrooms	Heat broth and water. Add to other ingredients in a 2 quart baking dish. Bake at 400 degrees about 40 minutes.

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Charlotte has compiled this list of recipes from friends and family for your pleasure. There are more to come!