Taken from my “Favorites” folder!

You can make this using boneless chicken breasts but it will not be as good, I recommend using bone-in skin-on chicken for this, do not substitute milk for the buttermilk or the flavor will not be as good

Servings 4

INGREDIENTS:

6 tablespoons cubed cold butter

6 bone-in chicken thighs ( or you may use as many that will fit into the baking dish)

3/4 cup buttermilk

3/4 cup all-purpose flour

1-1/2 teaspoons garlic powder,

1 teaspoon fresh ground black pepper

1 teaspoon seasoning salt

Sauce:

1 cup buttermilk

1 (10 1/2 ounce) can condensed cream of mushroom soup, untiluted

1 teaspoon garlic powder

1/2 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

1 teaspoon onion powder

1/4 teaspoon cayenne, pepper ( or adjust to suit heat level)

2  cups shredded cheddar cheese, divided

An easy little casserole great for beginners!

If using larger frozen veggies such as broccoli make certain to thaw and hand-squeeze out as much excess moisture as possible before adding to the casserole, cooked turkey also works well

Servings 4

INGREDIENTS:

1 (10 3/4 ounces) can condensed cream of mushroom soup, undiluted

1/3 cup light cream (or can use  milk)

2 tablespoons melted butter

1-1/2 teaspoons garlic powder

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 teaspoons cayenne pepper, optional

1  cup frozen mixed vegetables, thawed

2  cups cubed cooked chicken

1 small onion, chopped

3 cups cooked medium egg noodles

1/3 cup freshly grated grated Parmesan cheese

1 cup  shredded cheddar cheese

You will love this and it can be prepared and left in the fridge until ready to bake, can be doubled and baked in a 13 x 9-inch baking dish

Servings 6

INGREDIENTS:

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

3/4 cup mayonnaise (do not use salad dressing)

1/4 cup milk

1/3 cup melted butter

2 tablespoon lemon juice (bottled or fresh)

1 teaspoon garlic powder

1/2 teaspoon seasoned salt and fresh ground black pepper

1 to 2 cans chunk light or white tuna (hand-squeeze out the moisture)

2 cups cooked rice

1 small onion, finely chopped

1 medium celery rib, finely diced

1-1/2 cups shredded cheddar cheese

1/3 cup freshly grated Parmesan cheese

Topping:

20 saltine crackers, crushed

2 tablespoon melted butter

INSTRUCTIONS:——————————————-

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish (can use a 2-1/2-quart casserole).

In a large bowl mix the condensed soup with the next 5 ingredients and the salt and pepper until smooth and well combined.

Mix in the tuna, rice, onion and cheddar cheese.

Transfer to baking dish.

Sprinkle the top with parmesan cheese.

In another bowl combine the crushed cracker crumbs with 3 tablespoons melted butter, then sprinkle over the top.

Bake uncovered for about 35-40 minutes or until hot and bubbly.

You will also find this recipe on www.recipezazz.com

For a main meal add in 2 cups chopped cooked chicken or turkey

Servings 6

INGREDIENTS:

1 medium broccoli head, cut into florets, lightly steamed  then coarsely chopped (or two 10 ounce packages frozen broccoli, thawed

1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted

3/4 cup mayonnaise ( can use 1/2 cup each mayonnaise and sour cream, do not use salad dressing)

1/4 cup sour cream

1 large egg, beaten

1 teaspoon garlic powder

1 teaspoon seasoning salt

1 teaspoon ground black pepper ( or to taste)

1 small onion, chopped

2 cups shredded cheddar cheese

3/4  cup  freshly grated Parmesan cheese

INSTRUCTIONS:——————————————

Pat dry all the broccoli using paper towels to remove as much extra moisture as possible.

Preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9 x 9 or an 11 x 7-inch baking dish.

In a medium bowl combine undiluted soup with mayonnaise, sour cream, egg, garlic powder, seasoned salt and black pepper; whisk until well combined.

Mix in the onion,  grated cheese and broccoli.

Spread into baking dish.

Sprinkle the parmesan cheese on top.

Bake uncovered for about 45 minutes or until hot and bubbly.

You will also find this recipe on www.recipezazz.com

Servings 8-10

INGREDIENTS:

6 large red potatoes, peeled and cut into about 3/4 inch cubes

2 cups finely cubed mozzarella cheese

1 (15 ounce) carton ricotta cheese

1 cup freshly grated parmesan cheese

1 cup sour cream

2 green onions, finely chopped ( can use more)

3 tablespoons chopped fresh parsley

1 teaspoon dried basil

1-1/2 teaspoon garlic powder or 1 tablespoon minced fresh garlic ( or to taste)

1 cup shredded cheddar cheese

2 cups shredded Swiss cheese, divided

salt and fresh ground black pepper to taste (I use seasoned salt)

1/4 teaspoon paprika

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Butter a 13 x 9-inch casserole dish.

Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.

In a large bowl, combine the next 9 ingredients and 1 cup of shredded Swiss cheese.

Fold in the potatoes, then season with salt and pepper.

Spoon into greased baking dish.

Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.

Top with cheddar and remaining Swiss; sprinkle with paprika.

Let stand 5 minutes before serving.

If desired mix in 3/4 pound cooked browned ground beef or bulk Italian sausage meat to the mixture, you can make this up to 24 hours in advance cover and refrigerate until ready to bake, sprinkle the cornflake topping on just before baking

Servings 8

INGREDIENTS:

1  (16-ounce) container sour cream

1  (10 3/4-ounce) can condensed cream of mushroom soup, undiluted

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper, or to taste

1  (32-ounce) package frozen Southern-style hash browns, slightly thawed (such as Ore-Ida Southern Style Hash Browns)

1  small onion, finely chopped

2-1/2  cups shredded cheddar cheese

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

2  cups crushed cornflakes cereal

1/4 cup melted butter

This makes a great dish to serve at a small brunch, if you are serving more than 6 people I recommend to make two separate pans

If you are using frozen thawed broccoli make sure to hand-squeeze out as much moisture as possible before using for the recipe

Servings 6

INGREDIENTS:

4 Italian sausages, casings removed

1  small onion, chopped

3 garlic cloves, minced

2-1/2 to 3 cups fresh broccoli, finely chopped (no need to pre cook it first if you chop it finely)

2 cups shredded three-cheese Cheddar cheese blend, divided (can use more if you like)

8 large eggs, lightly beaten

1 cup ricotta cheese

1/4 cup half and half cream or milk

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned  salt, or to taste

1  plum tomato, thinly sliced

1/4 cup freshly grated Parmesan cheese

Posted on www.recipezazz.com