Southern's Chefs Recipes from our kitchens to yours
Casseroles

Cheezy Potato Casserole............................Cary M., Kill Devil Hills, N.C..
2 bags of hash browns shredded or diced
1 can cream of mushroom
1 can cream of chicken
1 large container of Sour Cream
1 package diced ham
1/2 onion chopped
1 stick of butter
4 cups of cheddar cheese
1 teaspoon of salt
1/2 teaspoon of pepper

Sauté onions ham and butter until onions are tender

Mix together potatoes, sour cream, cream of mushroom, salt pepper, and cream of chicken in a large bowl.
Pour in sautéed onions, ham and butter, then mix.
Mix in cheddar cheese.

Pour mixture into a large greased casserole dish and bake at 350 for 1 hour for shredded hash browns
1 1/2 hours for diced has browns.

Great with dinner or breakfast.

Vegetable Beef & Biscuit Casserole.......Joyce Anne B., Mount Olive, N.C..

 1 1/2 lbs. ground beef
1 can cream style corn
1 can Campbell's tomato soup
3/4 cup water
1 can Veg-All, drained
1 Tbsp. Worcestershire sauce
1 pkg. refrigerated biscuits
1/2 cup. shredded cheddar cheese

Brown meat and drain. Stir in soup, corn, mixed vegetables, water, and Worcestershire sauce. Spoon into a 3 quart baking dish. Bake at 400 degrees F for 10 minutes or until hot and bubbly. Meanwhile, cut each biscuit into quarters. Remove dish from oven and stir.Arrange buscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown. Serves 6.
Soup Casserole .............................Carla A., Aulander, N.C..

2 lb. ground beef
1 onion, chopped
1 family sized can vegetable soup
2 cans tomato soup
salt to taste

Directions::
Brown ground beef and onions; add salt. Place meat and soup in casserole dish. Mix well. Bake at 350 degrees for 30 minutes

Breakfast Casserole......................Tonya M., Mount Olive, N.C..

1 can of crescent rolls
2 cups of cheese
1lb of bulk sausage
6 eggs beaten
1 cup of milk

Brown sausage over medium heat until done. Drain grease from sausage. Roll crescent rolls out to one large rectangle to fit the size of your nonstick baking dish or casserole dish. Spread sausage over crescent rolls and sprinkle 1 cup of cheese over sausage. In a separate bowl, mix eggs and milk then pour over
sausage and cheese. Preheat oven at 350 degrees and bake for 30 minutes. Sprinkle the other cup of cheese over top of casserole and bake for an
additional 5-10 minutes.

The ingredients in this recipe can vary. Some people replace crescent rolls with biscuits, sausage with bacon, use fewer eggs, and/or 2 cups of milk.
If preparing for early morning meal, prepare the night before, cover and refrigerate.
The next morning uncover dish and bake as instructed above.

French Toast Casserole ...........................Carla A., Aulander, N.C..
1 loaf Pepperidge Farm Cinnamon Swirl bread, cut into pieces
6 eggs, beaten
3 cups milk
2 Tbsp vanilla extract
confectioner's sugar

Directions:
Place bread crumbs in greased 3-qt. shallow baking dish. Mix eggs, milk, and vanilla. Pour over bread. Cover and refrigerate 1 hour or overnight.
Uncover. Bake at 350 degrees for 50 minutes or until golden brown. Sprinkle with confectioner's sugar. Serve with maple syrup.

Chicken & broccoli casserole .................Jo Ellen S., Deep Run, N.C..

Ingredients:
4 chicken breasts
1 package of frozen broccoli
1 can of Campbell's cream of chicken soup
1 can of Campbell's cheddar cheese soup

Boil 4 chicken breasts until done.
When done remove meat from the bones.
Put the chicken in a long casserole dish.
Boil 1 package of broccoli.
Drain the water from broccoli when done.
Put the can of Campbell's cream of chicken soup on top of chicken.
Put the broccoli on top of that.
Then put Campbell's cheddar cheese soup on top.
Bake in the oven on 350 degrees for about 20 or until it looks blended together.
Pineapple Casserole ..............................Joyce H., Murfreesboro, N.C..

2 cans chunky pineapple, drained
1 cup sugar
6 T flour (plain)
2 cups grated cheese
1 stick butter, melted
Ritz crackers

Combine flour, sugar & cheese
Add drained pineapple
Top with crackers
Pour melted butter over it.
Bake at 350 for 30 min.

Brocolli Casserole.................................................Shirley B., Warsaw, N.C..

2 boxes frozen chopped brocolli, thawed
1 Lg. or 2 small cans cream of mushroom soup
1/4 cup mayonnaise
1 pkg. mild or sharp shredded cheese (any kind)
(Save 1/4 cup of the cheese to sprinkle on top, last 10 minutes of baking)

Mix all ingredients together in a large bowl (except the 1/4 cup of cheese for top).
Spray baking dish with non-stick spray. Spread mixture in baking dish and bake in preheated 350 degree oven for 35 to 45 minutes(until mixture is very bubbly - depending on your oven). The last 10 minutes of baking sprinkle the 1/4 cup shredded cheese on top of the casserole and finish baking until lightly browned. Remove from oven, cover and lit it sit for a few minutes to thicken.

Sweet Potato Casserole ................................................Pat C., Belhaven, N.C.

3 cups mashed sweet potatoes
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1 cup sugar
1 stick margarine
3/4 cup milk

Mix all ingredients and pour into a 12x7x2 buttered baking dish.

Topping:
1/2 stick melted margarine
1 cup flour
1 cup brown sugar
1 cup chopped nuts

Mix flour, sugar, and pecans in a bowl. Add melted margarine and mix until crumbly. Sprinkle over top of casserole and bake about 30 minutes at 375.