This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

FRANKLY MACARONI CASSEROLE

Saute 1/2 cup chopped onion and 1/2 cup chopped green pepper in 2 tablespoons PARKAY Margarine. Add 1/2 lb. cubed VELVEETA Pasteurized Process Cheese Spread and 1/4 cup milk; stir until process cheese spread is melted. Add six sliced frankfurters, 2 cups (8 ozs.) MUELLER’S Elbow Macaroni, cooked and drained, 2 tablespoons chopped pimiento and 1 teaspoon KRAFT Pure Prepared Mustard; mix lightly. Spoon into 1 1/2-quart casserole; top with two frankfurters, halved and split lengthwise. Cover; bake at 350°, 20 minutes or until thoroughly heated. Top with 1/4 lb. VELVEETA Pasteurized Process Cheese Spread, sliced and cut in half diagonally; continue baking until process cheese spread begins to melt. 6 servings.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Creamy Chicken ‘N Broccoli

1 package (6 oz.) stuffing mix
1 can (2.8 oz.) Durkee French Fried Onions
1 package (10 oz.) frozen broccoli spears, thawed and drained
1 package (1 1/8 oz.) Durkee Cheese Sauce Mix
1 1/4 cups milk
1/2 cup sour cream
2 cups (10 oz.) cubed, cooked chicken or turkey

Prepare stuffing mix according to package directions; stir in 1/2 can French Fried Onions. Spread stuffing over bottom of greased 9-inch round shallow casserole dish (about 1 3/4 quarts). Arrange broccoli spears with flowerets around the outer edge of dish. Prepare cheese sauce mix according to package directions, using 1 1/4 cups milk; stir in sour cream. Combine chicken and cheese sauce; mix well. Pour mixture over broccoli stalks. Bake, covered, at 350° for 30 minutes. Sprinkle remaining onions over chicken and bake, uncovered, 5 minutes longer.

MAKES 4 to 6 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

One Dish Meal

Two cups diced carrots
One and one-half cups diced celery
Six medium potatoes, sliced
Three tbsps. butter
Two tbsps. flour
Two cups milk
One tsp. salt
One cup meat stock, or one cup bouillon made with bouillon cube
Three tbsps. diced onion
One cup canned peas, drained
One and one-half to two cups diced leftover meat (chicken, beef, etc.)

Cook carrots, celery and potatoes separately in boiling salted water until tender. Drain. Melt butter, blend in flour, add milk and meat stock. Cook until thick, stirring constantly; add salt. Combine sauce with remaining ingredients. Pour into two-quart casserole. Bake in 350-degree oven 35 minutes.

–Yields six servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Scalloped Potatoe-Sausage Bake

Three medium potatoes (1 lb.)
Two tbsps. butter or margarine
One-half cup chopped onions (fresh is best)
One-fourth cup chopped green pepper
One-half lb. Polish sausage, sliced
One cup grated Parmesan cheese
Four eggs
One and one-half cups milk
One-half tsp. salt
One-half tsp. dried leaf basil
One-eighth tsp. Tabasco

Cook potatoes, covered, in boiling salted water 35 to 40 minutes, until tender but not soft. Drain and cool. Remove skin; cut into one-eighth inch slices.

Melt butter in large skillet; add onion and green pepper; cook until tender. In greased 2-quart casserole or baking dish, layer potatoes, sausage, cheese and onion mixture, ending with layer of potatoes.

In bowl, beaten eggs, milk, salt, basil and Tabasco. Pour over potato mixture. Bake in preheated 375-degree oven 30 minutes or until custard is set. Let stand about five minutes before serving.

–Yields 6-8 servings.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

TWO-CHEESE NOODLE BAKE

Bake at 350° for 30 minutes.
Makes 6 main course servings at 229 calories each or 14 side-dish servings at 98 calories each.

5 ounces medium-size egg noodles
1 can (4 ounces) mushroom stems and pieces
Water
1/3 cup nonfat dry milk powder
1 tablespoon cornstarch
1 small onion, finely chopped (1/4 cup)
1/2 teaspoon dry mustard
1 teaspoon salt
Pinch of pepper
1 1/2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1 pound low-fat cottage cheese
3/4 cup shredded extra-sharp process American cheese

1. Cook egg noodles in boiling salted water 7 minutes, or until tender. Drain.
2. Drain liquid from mushrooms into a measuring cup. Add water to make 3/4 cup liquid. Combine nonfat dry milk and cornstarch in saucepan; stir in mushroom liquid. Cook, stirring constantly, over medium heat until sauce thickens and bubbles. Add onion, mustard, salt, pepper, lemon juice, Worcestershire sauce and mushrooms.
3. Combine noodles and cottage cheese in a shallow 6-cup baking dish. Pour over sauce; toss gently to mix. Sprinkle with American cheese.
4. Bake in moderate oven (350°) 30 minutes, or until bubbly.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CREAMY CHICKEN CASSEROLE

1 (7 oz.) package Creamettes Elbow Macaroni, 2 cups uncooked
2 tbsp. butter or margarine
1 cup sliced, fresh mushrooms
1/4 cup minced onion
1 can (11 oz.) Campbell’s Condensed Cheddar Cheese Soup
1 can (10 3/4 oz.) Campbell’s Condensed Cream of Chicken Soup
1/2 cup milk
2 cups diced, cooked chicken or turkey
1 cup frozen peas, thawed
1 jar (2 oz.) chopped pimiento, drained
1 teaspoon tarragon leaves
1/8 teaspoon white pepper
1/4 cup buttered bread crumbs

Prepare Creamettes Elbow Macaroni according to package directions. Drain. Meanwhile, prepare sauce. In 2-quart saucepan over medium heat, in hot butter, cook mushrooms and onions until tender. Do not brown. Stir in remaining ingredients except macaroni and bread crumbs. Heat through. In 2 1/2-quart baking dish, combine sauce and macaroni; toss to coat evenly. Bake at 350°F. for 30 minutes; stir. Top with bread crumbs. Bake 10 minutes more. Makes 6 to 8 servings.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

HAM-NOODLE MOLD: Heat 1 1/2 c. milk; stir in 2 tbsp. butter or margarine, 1 c. soft bread crumbs, 1/2 tsp. salt, 1/4 tsp. pepper, 3 beaten eggs. Add 1/4 lb. noodles, cooked; 1 c. diced, cooked ham; 1 c. cooked prunes, pitted. Turn onto ham slices in 8 x 8 x 2″ buttered pan. Bake in slow oven (325°F.) about 1 hour till inserted knife comes out clean.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Ham-Noodle Casserole

1 cup medium noodles
2 cups boiled ham strips (about 1/2 pound)
1/4 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon oil
1/4 cup milk
2 10 ounce packages Birds Eye peas and pearl onions with cheese sauce, slightly thawed
Crunchy Cereal Topping

Cook noodles as directed on package; drain. Saute ham, celery and green pepper in oil in skillet. Add milk and vegetables and bring just to a boil. Add noodles, pour into greased 1 1/2 quart casserole and sprinkle Crunchy Cereal Topping around edge. Bake at 350° for about 15 minutes or until hot and bubbly. Makes about 4 cups or 4 servings.

Crunchy Cereal Topping. Saute 1/2 cup Post 40% bran flakes in 1 teaspoon butter or margarine in small skillet. Remove from heat; mix in 1/4 cup shredded process American cheese (optional).