Casseroles and a Little Early Thanksgiving

 Baked Macaroni and Cheese made by Andrea

1 (8 oz) package elbow macaroni
1/4 cup butter
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper
2 cups milk
1 1/2 cup sharp cheddar cheese, grated
1 1/2 cup monterey jack ceese, grated
bread crumbs to cover the top

Preheat oven to 375 degrees.  Cook macaroni according to package directions; drain.  Melt butter in a medium saucepan.  Remove from heat.  Stir in flour, salt, and pepper until smooth.  Gradually stir in the milk.  Bring to a boil, stirring constantly.  Reduce heat and simmer 1 more minute.  Remove from heat.  Stir in cheese and macaroni.  Top with bread crumbs.  Bake for 15 minutes or until golden brown

Spaghetti Pie made by Connie

1 lb. spaghetti
4 strips bacon, chopped
1 large red onion (10 to 12 oz) finely chopped
1 container (15 oz) part-skim ricotta cheese
4 large eggs
2 cups reduced-fat milk (2%)
1/4 tsp. cayenne pepper (ground red)
1 cup freshly grated Parmesan cheese
salt
2 cups frozen pease.

Preheat oven to 350 degrees.  Cook spaghetti according to package directions.  Meanwhile, in a 12 inch skillet, cook bacon on medium for 6-8 minutes until criisp.  With slotted spoon transfer to paper towels to drain.  To the fat in the pan, add onion.  Cook 4 minutes or until tender, stirring occasionally.  While onion cooks, in a very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 tsp. salt.  Drain spaghetti well.  Stir into ricotta mixture along with peas, bacon, and onion.  Spread in even layer in a 3 quart shallow baking dish.  Sprinkle remaining Parmesan on top.  Bake for 30-35 minutes or until set.

 Holiday Potato Bake made by Connie

6 large baking potatoes, peeled and cut
1/4 cup butter
1 cup choppped green onions
4 garlic cloves, minced
2 cups milk
2 cups (8 oz) shredded extra sharp Cheddar cheese, divided
2 tsp. salt
1 (12 oz) jar roasted red bell peppers, drained and finely chopped
4 oz. cream cheese, softened
2 large eggs, lightly beaten

Preheat oven to 385 degrees.  Cook potatoes in boiling water to cover for 15 to 20 mins or until tender.  Drain well.  Meanwhile, melt butter in a large skillet over medium heat, add green onions and garlic.  Saute 5 minutes until tender.  Combine potatoes and green onion mixture using a potato masher.  Add milk, 1 cup cheese, salt, and red peppers and mash.  Spoon into a lightly greased 13 x 9 baking dish.  Top with remaining 1 cup cheese.  Bake at 375 degrees for 45-50 minutes or until brown and bubbly.

 Slow Cooker Chicken, Rice and Broccoli Casserole made by Mary Ann

2 (10-3/4 oz) cans of cream of celery soup, divided
fresh sliced mushrooms
1 bag frozen broccoli
2-3 whole boneless, skinless chicken breasts, uncooked and cubed
1 Tbsp. dry onion soup mix
1/2 soup can water

Spray inside of slow cooker with non-stick cooking spray.  Combine 1 can of soup, mushrooms, and rice in greased slow cooker.  Stir until well blended.  Add frozen broccoli.  Lay chicken on top.  Pour 1 can of soup over all.  Sprinkle with onion soup mix.  Add 1/2 soup can of water.  Cover and cook on low for 4-6 hours or until both chicken and rice are fully cooked, but not dry.

 Sweet Potato Casserole made by Lori

2 cans of sweet potatoes or yams
4 Tbsp. melted butter
1 beaten egg
1 cup dark Karo corn syrup
1 bag mini marshmallows

Drain the fuile off the potatoes and place in a casserole.  Mix the melted butter, beaten egg, and the corn syrup.  Pour over the sweet potatoes and top with the marshmallows.  Bake at 350 degrees for 30 minutes.

 Campbells Tuna and Noodle Casserole made by Sandi

2 (10.75 oz) cans Campbells Cream of Mushroom Soup
1 cup milk
2 cups frozen peas
2 (10 oz) cans tuna, drained
4 cups hot cooked medium egg noodles
2 Tbsp. dry bread crumbs
1 Tbsp. butter, melted

Stir soup, milk, peas, tuna and noodles in a 3 quart casserole.  Bake at 400 degrees for 30 minutes or until hot.  Stir.  Mix bread crumbs with butter in bowl and sprinkle over the tuna mixture.  Bake for 5 minutes more. 

Turkey Cake made by Andrea

1 Chocolate Cake Mix
Chocolate Frosting
1 Package Stella D'Oro Margherite Cookies
1 Package Pepperidge Farm Milano Cookies
1 package Archway Lemon Cookies
1 Stell D'Oro Breakfast Cookie
Confectioners Sugar
Milk
Sprinkles of different colors
Peanut M&M's
Candy Corn for the mouth
Mini M&M for eye
chocolate jimmies for eyelashes
Gummy Worm for Waddle

Make cake mix as directed on box in a round pans.  Save one layer for another cake at another time.  Put cake toward the bottom of a large round serving platter.  Frost with chocolate frosting of your choice (you can make it or buy canned).  Dip the Milano's and Margherite Cookies in a glaze made from Confectioners Sugar and Milk or watered down vanilla frosting.  Dip into sprinkles to coat well.  Let t hem dry a little before assembling the cake.  You can use your imagination on the colors you want the turkey to be.  Place the cookies in a fan shape around the turkey.  The outer layer is the lemon cookies, then the Margherites, and then the Milanos right up to the layer cake.  Put M&M's on the lemon cookies.  For the face use the Breakfast cookie on top of a lemon cookie and again add M&M's (see picture).  Trim the bottom of the cake with more M&M's.  Put a mini M&M for the eye and use the jimmies to make eyelashes.  Place the waddle and then add a piece of candy corn for the mouth.  Now you are ready for lots of oohs and aahs.