Turkey & Corn Casserole

1 Tbsp. Margarine or Butter
1 Onion, chopped
1 can {16 oz.} Cream-Style Corn
4 lg Eggs
1/2 C. Evaporated Milk
1/3 C. All-Purpose Flour
Salt and Black Pepper to taste
2 C. cooked Turkey, chopped
1 C. shredded Cheddar Cheese, sharp or mild

DIRECTIONS:
In large skillet, melt margarine over medium heat. Add chopped onion; cook about 5 minutes, stirring often, until softened. Transfer to medium-sized mixing bowl. Whisk cream corn, eggs, evaporated milk, flour, salt and pepper into onions. Stir in chopped turkey. Transfer to lightly greased crockpot. Cover and cook on High 2 1/2 to 3 hours or until knife inserted comes out clean. Sprinkle top of casserole with cheese; cover and cook until cheese is melted, about 15 minutes.

Spaghetti & Corn Bake

1 can whole kernel corn,undrained
1 can creamed corn
1 stick butter or margarine,melted
1 cup shredded cheddar cheese
1 cup broken spaghetti,uncooked
salt and pepper to taste
DIRECTIONS:
Mix all ingredients together. Put in a greased 9x13-inch baking pan. Bake at 350 degrees for 30 minutes or till bubbling.

Unbelievable Gourmet Brunch Casserole

3 T. butter
3/4 cup grated Parmesan cheese, divided
3 cups day old French bread
1 1/2 to 2 cups cubed ham
1 16oz box pasteurized process cheese, cubed
2 cups shredded cheddar cheese
10 eggs
2 cups milk
2 cups half and half
1/2 t. dry mustard
1/2 t. onion powder
1/8 t. cayenne pepper
Freshly ground pepper to taste
Optional but recommended ingredients: Green chiles, Green bell peppers, Red bell peppers, Bacon, Mushrooms

DIRECTIONS:
Melt butter in 13x9 inch casserole dish. Sprinkle with 1/4 sup Parmesan cheese. Arrange bread cubes in dish and sprinkle with additional 1/4 cup Parmesan cheese. Place ham cubes and process cheese cubes among bread. Sprinkle with cheddar cheese, then the final 1/4 cup Parmesan cheese on top. Beat together next 6 ingredients and pour evenly over cheese, bread and ham. Sprinkle with your choice of optional ingredients. Chill overnight!! Preheat oven at 350 degrees. Bake casserole uncovered until set, about 1 hour. Tent with foil if top begins to over-brown.

Beef Fiesta Casserole
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1 pound lean ground beef
salt & pepper, to taste
4 ounces cheddar cheese, shredded
1 cup dairy sour cream
2/3 cup mayonnaise or Salad Dressing
2 teaspoons onion, finely chopped
2 cup Bisquick baking Mix
1/2 cup water
2-3 ripe tomatoes, thinly sliced
3/4 cup green bell pepper,chopped
paprika

DIRECTIONS:
Heat the oven to 375 degrees. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased 9x13 baking pan, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, then tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares.
Yield: 6 servings

Cheesy Broccoli Casserole
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1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup minced onion (optional)
3 (10 ounce) packages frozen chopped broccoli
1 small jar chopped pimento
8 ounces shredded sharp Cheddar cheese
salt & pepper to taste
2 pinches paprika

DIRECTIONS:
Preheat oven to 350 degrees. Butter a 13x9x2 inch baking dish. In a medium mixing bowl, whisk together condensed soup, mayonnaise, beaten egg, and, if desired, chopped onion. Place frozen broccoli in a very large mixing bowl and break up the pieces. Pour soup-mayonnaise mixture on top of broccoli and mix well. Add pimento and cheese, mix well. Pour mixture into prepared baking dish and smooth top of casserole using a spatula. Sprinkle lightly with paprika plus salt & pepper if desired. Bake at 350 degrees for 45 minutes to 1 hour. Serve hot.
Yield: 6-8 Servings

Tater Casserole
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2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped
Toppings
2 cups crushed potato chips
1/2 cup melted butter

DIRECTIONS:
Defrost potatoes. Combine melted butter, salt, pepper, soup and sour cream. Mix hash browns with onion, celery and cheese. Mix in soup mixture. Pour into a greased 9x12 inch casserole dish. For Topping: Mix butter and chips. Sprinkle on top of casserole. Bake in a 350 degree oven for 45 minutes or until topping is golden brown.
Yield: 16 Servings

Creamy Bow Ties with Sausage & Tomatoes
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2 tablespoons Olive oil
1 pound Sweet Italian sausage, crumbled
1/2 teaspoon Dried red pepper flakes
1/2 cup Diced onions
3 cloves Garlic, minced
1 can Italian plum tomatoes, Drained and coarsely chopped
1 1/2 cup Whipping cream
1/2 teaspoons Salt
12 ounce Bow tie pasta
3 tablespoons Minced fresh parsley
Freshly grated Parmesan Cheese
Fresh parsley

DIRECTIONS:
Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serve on a plate or flat bowl with cream mixture. Top with fresh grated parmesan and parelsy.
Yield: 4 Servings