CHICKEN ‘N’ SQUASH CASSEROLE

From Cheryl Scott of Dinwiddie

INGREDIENTS:

	2 lbs. cooked squash
	4 carrots, cooked
	1 onion, chopped
	1 stick butter, softened
	8 oz. sour cream
	1 cup Pepperidge Farm dressing
	1 can cream of chicken soup
	2 cups cooked chicken, shredded
	Salt and pepper to taste

DIRECTIONS: Combine all ingredients and spoon into a 9x13-inch baking dish. Bake at 325° approximately 20 minutes.

SUMMER VEG CASSEROLE

From Patricia Harbin of Louisa

INGREDIENTS:

	2 T olive oil
	3 cups cherry or grape tomatoes
	3 cloves garlic, chopped
	12 oz. ricotta cheese
	6 oz. feta cheese
	1⁄2 cup milk
	12 oz. penne pasta, cooked
	2 medium zucchini, cut into thin strips
	1⁄2 cup fresh basil, chopped
	1⁄2 cup cracker crumbs
	1 T cold butter, chopped
	Parmesan cheese, optional

DIRECTIONS: Preheat oven to 350°. Heat oil in large skillet. Add tomatoes, sauté over medium heat until browned. Add garlic, cook 1 minute. Combine ricotta, feta and milk in large mixing bowl; stir well. Add cooked pasta, tomatoes, zuccchini, cheese mixture and basil; stir gently. Spray 2-qt. casserole; spoon in vegetable mixture. Top with cracker crumbs, sprinkle butter evenly over top. Sprinkle with Parmesan, if desired. Cover and bake 30-40 minutes until bubbly.

FRIDAY NIGHT SPAGHETTI CASSEROLE

From Nicole White of Chester Gap

INGREDIENTS:

	1 lb. ground meat
	Dash of salt and pepper
	1 jar favorite marinara sauce (approximately 16-20 oz.)
	1⁄2 of 12-oz. bag fine egg noodles
	1 T olive oil
	8 oz. sour cream
	10-oz. can of cream of mushroom soup
	1 1⁄2 cups shredded cheese blend (I prefer cheddar blend, but mozzarella is fine too)

DIRECTIONS: Preheat oven to 350°. Brown ground meat in a large skillet with salt and pepper to taste. Cook completely and drain any excess fat. Add marinara sauce and warm, covered, on low heat. In a separate pot, boil egg noodles to “al dente,” about 3 minutes. Drain, return to pot, and toss gently with olive oil. In a mixing bowl, combine sour cream and soup, stirring gently to blend. In an 8x8-inch casserole dish, layer as follows: cooked noodles on bottom, creamy mixture, meat sauce, and top with shredded cheese. Bake uncovered for 30-40 minutes, or until bubbly. If cheese browns too quickly, cover with foil.

MEX­RICE CASSEROLE

From Regina Knicely of Gladys

INGREDIENTS:

	1⁄2 lb. ground beef
	1 cup chopped celery
	1⁄2 cup chopped onion
	1 cup chopped green pepper
	1 garlic clove, minced
	2 cups cooked rice
	15-oz. can chili con carne with beans
	2⁄3 cup mayonnaise
	1⁄2 t salt
	14 1⁄2-oz. can  Mexican stewed tomatoes
	2 cups shredded cheddar cheese
	4 cups crushed Nacho Cheese Doritos

DIRECTIONS: Fry beef and vegetables together; drain. Stir in everything else except cheese and chips. Pour into a 21⁄2-qt. casserole. Bake at 350° for 30-45 minutes. Top with cheese and chips; bake 5 more minutes.

GERTRUDE’S BRUSCHETTA CHICKEN BAKE

From Margie Mills of Amelia

INGREDIENTS:

	14 ½-oz. can diced tomatoes, undrained
	2 cloves garlic, minced
	1 box Stove Top stuffing for chicken
	1⁄2 cup water
	1 1⁄2 lbs. boneless chicken breast, cut into bite-sized pieces
	1 t dried basil leaves
	1 cup shredded Mozzarella cheese

DIRECTIONS: Preheat oven to 400°. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water and mix until stuffing is moist; set asside. Place chicken in a 9x13-inch baking dish. Sprinkle with basil and cheese. Top with stuffing mixture; bake 40 minutes. 

SHRIMP SOUFFLÉ

From Milly Casey of Gasburg

INGREDIENTS:

	4 ½-oz. can shrimp
	3 T butter or margarine
	3 T flour
	1 cup milk
	3 large eggs, separated
	¼ t salt
	1⁄8 t white pepper
	Cayenne pepper to taste
	1 t lemon juice
	1 t finely grated onion

DIRECTIONS: Drain and rinse shrimp; chop coarsely. Melt butter in saucepan over low heat; stir in flour. Add milk; cook, stirring constantly, over moderately low heat until thickened and bubbly. Remove from heat. Gradually stir this hot sauce into slightly beaten egg yolks; stir in salt, pepper cayenne, lemon juice, onion and shrimp. Beat egg whites until they hold peaks; fold in shrimp mixture. Turn into an ungreased 1-quart soufflé dish. Bake at 325° for 45 minutes. Serve at once. Yield: 4 servings.