Southern Style Macaroni and Cheese

1 teaspoon of salt
1 tablespoon of dry mustard
1 teaspoon of black pepper
1 egg
3 cups of milk
2 sticks of butter
1 can of cream of chicken soup
32oz of Velveeta
2 cups sour cream
2 lbs small elbow macaroni
1/2 cup Parmesan cheese
2 lbs of cheddar cheese ( I use sharp cheese but sometimes when it is on sale)

Preheat oven to 400F.

In a large glass bowl cut up Velveeta cheese into 1 inch cubes, also cut one stick of butter into 4 pieces, pour in 2 cups of the milk, and add the salt and pepper. Place plastic wrap over the top and microwave for 5 or more minutes depending on your microwaves power. You want the cheese to be completely melted but you have to stir it frequently or the cheese will burn.

While you are working on the cheese, start boiling and follow the instructions on the package for the macaroni. The key here is that right after the macaroni is done you want to put all your ingredients in while hot.

Grate your 2 lbs of cheddar cheese and set 1 half pound for the topping. Now stir your last 1 cup of milk, one egg, cream of chicken soup, and your sour cream together.

When you have drained the macaroni, while it is still hot start stirring in your sour cream mixer, your Velveeta mixer, and you 1 1/2 lb of cheddar cheese and 1/2 cup of Parmesan. Now melt the last stick of butter and last cup of milk together.

Pour macaroni into a large baking dish, then pour milk and butter over the entire casserole let it seep in. Now you can spread the last 1/2 lb of cheddar over the top of the dish. Cover and put into oven and cook for 45 minutes. If you want this more creamy and more milk. About 15 minutes before its ready uncover.

You can top this with crushed potato chips or crushed Ritz crackers. Bon Appetite !

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Southern Style Squash Casserole

2 pounds squash
2 eggs
1/2 medium onion, chopped
6 tablespoons margarine or butter
1/2 cup milk
3 tablespoons brown sugar
1 teaspoon sale
1 1/2 cups shredded cheddar cheese
Ritz crackers 10 per layer
Butter or margarine

Cook squash in small amount of water until tender. Drain well and mash.

In a separate bowl beat eggs. Saute onion in margarine. Add squash,
eggs, milk, brown sugar, and salt to onions. Mix well. In a buttered 2-
quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture,
and 1 layer of cheese. Repeat the 3 layers; top with cracker crumbs
and dots of butter. Bake, uncovered, at 350° for 45 minutes. Can be frozen.
Yield: 8 to 10 servings.
Bon Appetite !

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Mississippi Best Cabbage Casserole

1 lb of ground beef

1 lb bulk seasoned sausage
1 medium onion
1 medium bell pepper ( I used a red bell pepper )
1 stalk of celery thinly sliced
2 cloves of garlic crushed
1 cup rice
1/4 cup of water
2 ( 10 ounce ) cans of Rotel tomatoes with Green Chile's ( To spice it up use one can of hot Rotel )
1 medium head of cabbage, coarsely shredded
16 oz Velveeta Cheese
2 cups shredded cheddar cheese
1/2 stick of butter
1 TB flour
1 cup of milk

Brown meat and sausage in dutch oven. Drain fat; add onion, pepper, celery, garlic, and rice. Cook for 5 minutes. Add water, tomatoes, and cabbage cook for 10 minutes.


Pour into a 9 x 13 baking dish. In a separate bowl, microwave cheese and butter till melted. Stir in milk and flour. Pour over mixture.
 
With  fork  push  cheese  around   to  get  it  down  into  the  casserole.  Do  not  stir,  just  push   fork  in   and  move  back  and  forth.  Bake  at  350f  for  45  minutes  covered.  Uncover,  cover  in cheddar  cheese  and  bake  for  15  minutes.  Let  sit  for 15  minutes,  then  serve.   Great  with  cornbread,   it  also  freezes  well. 
 
  Bon  Appetite !
 
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Bayou Sausage Royale

1/2 lb good smoke sausage, cut in 1/2 inch thick rounds ( you can use any sausage you like)

1 small onion, chopped
1 small bell pepper, chopped (I used a orange bell pepper)
1 stalk celery, chopped
1 cup of raw rice
1 tsp. salt
2 cups water
 
Fry sausage rounds, in own fat, over low heat, until slightly browned. Drain sausage on paper towels. Pour all fat from sausage from saucepan except 3 tablespoons. Saute' onion, celery, bell pepper in same pan until wilted, not brown. Add 2 cups water and one teaspoon of salt. Bring to a boil and cook for two minutes. Remove from fire, add sausage and raw rice. Now pour all into a greased casserole with a tight lid, cover and bake at 350F for 45 minutes.


Bon Appetite !

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Cajun Chicken Cheesy Casserole

6 boneless skinless chicken breasts or thighs

1 10 oz can of cream of chicken soup

1 lb of grated Colby jack cheese  (you can use sharp cheese)

16oz of Velveeta Cheese

3 cups of milk

1/2 cup of sour cream

17 oz of spaghetti noodles

2 Tbs of Cajun seasoning

First, for the Cajun seasoning pick the one that you like the flavor of from your market. Place chicken and Cajun seasoning in a bowl and toss to coat. Heat your grill or  in a large skillet with olive oil over medium heat until chicken is no longer pink. Remove chicken and cut into bit size pieces.

Bring a large pot of lightly salted water to a boil. Add spaghetti pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a mixing bowl, combine half of Colby cheese, Velveeta cheese, chicken soup, milk, 2 Tbs of Cajun seasoning, and the sour cream in a glass bowl and microwave for 6 minutes or until cheese is melted.

Preheat oven to 350 F. In a large bowl combine and toss the pasta, chicken, and the bowl of melted cheeses. Pour into a 10 x 13 baking dish. Top with the rest of the Colby cheese, bake for 30 minutes. Remove and let stand for 15 minutes.  

Bon Appetite !

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