Plan ahead there is a 4 hour chilling time before serving

Servings 12-14

INGREDIENTS:

1 pound uncooked elbow macaroni

12  hard-cooked eggs (chop 6 eggs, then slice the remaining 6 to place on top of the prepared salad)

fully cooked ham, cubed (use as much ham as you like)

1 cup frozen peas, thawed

1 celery stalk, diced

1/2 green bell pepper, chopped

6-8 large green onions, chopped

1/2 (4 ounce) jar diced pimientos, drained

2 cups Hellman’s mayonnaise

1 teaspoon garlic powder

dry Hidden Valley Ranch seasoning mix, to taste, start with 1 tablespoon

seasoned salt and fresh ground black pepper, to taste

Servings 4-6

INGREDIENTS:

Make certain to drain the canned tomatoes very well before using, if your not a lover of tomatoes you may omit, adding in some cooked chopped chicken makes this a complete meal

1-2/3 cups uncooked elbow macaroni

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

1 cup light cream OR milk

1/2 teaspoon ground mustard powder

1 teaspoon garlic powder

1 teaspoon hot pepper sauce, or to taste

6 ounces shredded cheddar cheese

1/4 cup finely chopped yellow onion

1 (14 ounce) can diced tomatoes, very well drained

6 tablespoons dry bread crumbs

2-1/2 tablespoons melted butter

To freeze casserole; prepare recipe as stated but do not bake,  cover with plastic wrap then freeze until frozen then wrap completely in foil, when ready to use thaw in refrigerator overnight, remove all wrapping then bake 350 degrees F for 25-35 minutes or until hot

Servings 8-10

INGREDIENTS:

(10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)

4 cups cooked and cooled white OR brown rice

1/3 cup melted butter

2-1/2 cups shredded cheddar cheese OR Swiss cheese

3/4 cup fresh grated Parmesan cheese, or to taste, more to sprinkle on top before baking)

1/3 cup finely chopped chopped yellow onion (or 1 small onion)

2 garlic cloves, minced OR 1 to 1-1/2 teaspoons garlic powder

4 large eggs, lightly beaten

1-1/4 cups milk (or can use light cream)

1/2 teaspoon cayenne pepper, optional or adjust to taste

salt and fresh ground black pepper, to taste

shredded mozzarella cheese, optional  and to add on the last 5 minutes of baking

INSTRUCTIONS:—————————————————-

Set oven to 350 degrees F.

Generously grease a 13 x 9-inch baking dish.

In a large bowl combine all ingredients with a wooden spoon, mixing very well to combine.

Season with salt, pepper and cayenne to taste.

Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.

Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).

If desired immediately top with mozzarella cheese and allow to melt.

You will also find this recipe on Recipezazz.com

These freeze wonderful but the potatoes must be baked firstly cooled completely before freezing don’t think about freezing them before cooking or you will have a watery filling!

The potatoes may be served right away or frozen and the directions include method for both, purchase only russet potatoes for this and the largest you can find,  for more flavor add in 1/2 cup freshly grated Parmesan cheese if desired

Servings 14

INGREDIENTS:

7 jumbo russet potatoes (skins rinsed and scrubbed)

1/2 cup heavy whipping cream (33-35%)

3/4 cup butter, cut into cubes (no substitutes)

2 egg yolks

1/8 teaspoon ground nutmeg

1 cup shredded cheddar cheese

6 green onions, finely chopped (or to taste)

2 teaspoons salt, or to taste

fresh ground black pepper, or to taste

shredded cheddar cheese (to sprinkle on top of the hot potatoes after baking)

INSTRUCTIONS:——————————————————

Prick a few holes in each potato with a fork.

Bake potatoes in a preheated 350 degree  F oven until tender and a knife slides in the potato easily (jumbo potatoes could take over an hour).

Let cool for about 20-30 minutes then slice in half.

Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.

Place the pulp into a large bowl.

In a saucepan heat the whipping cream with butter over low heat until the butter has melted; cool for about 15 minutes, then pour over the potato pulp.

Add the egg yolks  and nutmeg; beat using an electric mixer on medium speed until  smooth.

Mix in 1 cup cheddar cheese and finely chopped green onions.

Season with  salt then black pepper to taste.

Fill each potato shell with the mashed potato mixture.

Place on a baking sheet,

Sprinkle the tops with a small amount parmesan cheese.

Bake in a preheated 350 degree F oven for about 25 minutes or until the tops are golden brown and the filling is set.

If serving right away sprinkle the tops of each hot potato with cheddar cheese and allow to melt.

To freeze; omit the cheddar cheese on top, cool completely then freeze on a tray, when completely frozen wrap each potato in foil to prevent freezer odors and freezer burn.

A day before serving remove potato/s from freezer and thaw the potatoes in the refrigerator overnight.

Heat in a preheated 300 degree F oven until hot.

Remove from oven then sprinkle with grated cheddar cheese and allow to melt.

You will also find this recipe on Recipezazz.com

Servings 6

INGREDIENTS:

1/4 cup butter, softened

1 (8-ounce) package cream cheese, very soft

2 large eggs (or can use 3 large egg whites)

1 teaspoon garlic powder

1 teaspoon cumin

1 (4 ounce) can green chilies, undrained

1/2 cup finely chopped yellow onion(or can use 2 green onions, chopped)

1/2 cup finely chopped red bell pepper

chopped pickled jalapenos (optional use as much as you like)

1 (15 1/4-ounce) can whole-kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)

1/2 teaspoon black pepper

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Grease an 11 x 7-inch baking dish.

Combine first 5 ingredients in a large bowl until smooth.

Stir in next 6 ingredients; mix until well combined.

Add muffin mix and black pepper, stirring until well combined.

Pour into  baking dish.

Bake or 50 minutes or until a wooden pick inserted in center comes out clean.

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Servings 6

INGREDIENTS:

2 -1/2 pounds cooked cubed potatoes OR 3 cups cooked macaroni or small shell pasta, drained

1 cup frozen peas, thawed

1 small celery ribs, finely diced

4 green onions, finely chopped

1 1/2 cups finely cubed cheddar cheese

4 -5 hard-boiled eggs, chopped ( more eggs sliced in wedges to garnish around the bowl if desired)

1/2 cup chopped sweet pickles ( optional, or sliced sweet sandwich pickles)

Dressing:

6 tablespoons sweet pickle relish

3/4 cup prepared ranch salad dressing

3/4 cup mayonnaise  OR  use 1/4 cup each mayonnaise and sour cream, OR 1/2 cup salad dressing 1/4 cup each mayonnaise and sour cream,

1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder

1/2-1 teaspoon garlic powder ( optional but good to add in)

salt & freshly ground black pepper ( to taste, I use seasoned salt)

INSTRUCTIONS:———————————————

In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.

In a small bowl, combine relish, ranch salad dressing , mayonnaise, mustard and garlic powder;mix well then add to macaroni mixture; toss to coat then season with salt and pepper.

Mix in chopped sweet pickles.

Season with more salt and black pepper to taste.

Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better).

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Servings 10-12

INGREDIENTS:

1 (12-ounce) package wide egg noodles, uncooked

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container sour cream

1 to 1-1/2 cups sugar

4 large eggs

1 (20-ounce) can crushed pineapple in juice, drained

1/2 cup butter or margarine, melted and divided

3 cups Kellogg’s Frosted Flakes cereal, coarsely crushed

1-1/2 teaspoons ground cinnamon

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Cook egg noodles according to package directions; drain and set aside.

Using an electric mixer mix cream cheese and next 3 ingredients until smooth and well combined (start with 1 cup of sugar).

Stir in pineapple (add in more sugar is needed).

Stir together the cooked egg noodles with 1/4 cup melted butter, and cream cheese mixture.

Transfer into baking dish.

Stir together cereal, cinnamon, and remaining 1/4 cup melted butter; sprinkle over noodle mixture.

Bake at 45 to 50 minutes or just until set.

You will also find this recipe on Recipezazz.com