Ground Beef Stroganoff Casserole

cooked by Carole

Ingredients:1 (8 oz.) pkg. medium egg noodles, cooked
1/2 cup chopped onion
1 lb. hamburger
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon. black pepper
1 garlic clove, pressed
1/4 teaspoon paprika
1/2 cup diced mushrooms-fresh or canned-drained
1 (10oz.) can cream of mushroom soup
1 soup can water
1 cup sour cream
parsley to garnish

Assembly:
In skillet heat hamburger and onion until no longer pink. Drain grease from pan. Add flour, salt, black pepper, garlic, paprika, mushrooms, soup and can of water. Mix well and simmer 10 minutes. Remove from heat stir in 1 cup sour cream.

To Cook day of:
In a 2 quart casserole dish put in noodles and top with beef mixtures. Garnish with parsley. Bake at 350 degrees for 30-40 minutes until bubbly.

To freeze:
Pour noodles in a square foil pan. Top with beef mixture. Garnish with parsley. Freeze.

To Serve:
Thaw completely and uncover. Bake at 350 degrees for 30-40 minutes until bubbly.

Yield: 8 servings.

Cheesy Chicken Penne

Cooked by Emily

(this is the recipe to serve 5 families!)

Saute 1 cup chopped onion in 1 stick of butter.
Add:
1 cup milk
4 cans cream of chicken soup
4 cups chopped cooked chicken
16 oz of shredded cheese

Stir until smooth. Add chicken mixture to cooked penne. (I used two 1 lb. boxes)

Include a pint sized ziplock bag of buttered bread crumbs.

After thawing, pour into a baking dish and sprinkle buttered bread crumbs on top. Bake at 350 for 30 minutes or until bubbly.

Somethin' Different Chicken

Cooked by Mary

Ingredients:
4-6 large chicken breasts
1 bottle Russian dressing
1 jar apricot preserves
1 pkg onion soup mix

Instructions:
Whisk ingredients well in baking dish.  Add chicken and bake 1 hour at 350 degrees.
Serve over rice.

If frozen, thaw completely and reheat. 

Greek Lemon Rice Chicken Soup

Cooked by Carrie

Ingredients:
2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1/4 cup lemon juice (1-2 lemons)
1 tablespoon dried parsley
1 garlic clove, pressed
1 can (10 3/4 oz) cream of chicken soup
3 cans (14 1/2 oz each) chicken broth
1/4 teaspoon ground black pepper
2/3 cup uncooked long-grain white rice

Assembly:
Chop chicken, carrots and onion. Put carrots and onions in pan on stove or in microwave, adding enough water to just covered. Cook until softened (about 7 minutes in microwave).
Pour carrots and onions into mixing bowl. Add garlic, chicken, lemon juice, soup, chicken broth, black pepper and parsley to bowl. Pour into gallon size Ziploc bag. In a sandwich size Ziploc bag, pour in rice. You may put both bags into another gallon size Ziploc to keep together.

Serving Day: Thaw completely. Bring mix to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender.