Marmee's Macaroni and Cheese

This was most often a holiday specialty while I was growing up although we did occasionally get it on a regular night.

1 12 oz can of evaporated milk
1 lb block of sharp cheddar cheese (you may not use the full block)
2 eggs, beaten
Butter
2 cups macaroni
Salt and pepper

1. Cook the macaroni according to package directions. Drain and set aside.
2. While noodles cook, beat the eggs in a large bowl.  Add evaporated milk. Fill can with water and shake to get remaining milk out. Add to egg mixture. Add salt and pepper.
3. Take half the block of cheese and cut into 1 inch cubes. Shred the remaining half.
4. Spray a 9 x 13 pan with Pam and spread cubed cheese in bottom. Pour the noodles over the cheese. Pour the milk solution over this. You may need to take a fork and push the noodles down so they are mostly covered with liquid. They won't be entirely. Sprinkle with salt and pepper followed by the shredded cheese.
5. Bake in a 350 degree over for 45 minutes until cheese is brown and bubbly and a knife comes out relatively clean.

Sweet Potato Souffle

5 medium sweet potatoes

2 large eggs

1 cup granulated sugar

1/2 cup butter, softened

1 1/2 teaspoon vanilla

1/2 cup milk

pinch of salt

Topping

1 cup finely chopped pecans

1 cup brown sugar

1/3 cup all-purpose flour

1/4 cup butter, softened

Preheat oven to 400 degrees.  Grease a 2 1/2 quart baking dish.  Wash the potatoes and prick them with a fork.  Place them on a microwave safe plate and bake them, 2 or 3 at a time, for 10 minutes.  Turn them over and cook for 5 more minutes.  Take out of microwave and cover with a bowl for five more minutes.  {Do this as far ahead of time as possible so the potatoes can cool before peeling.  Otherwise you will burn your finger tips.}  Using a knife, peel the potatoes and place them in a large mixing bowl.  Mash them until they are smooth.  Add the eggs, sugar, butter, vanilla, milk, and salt.  Combine well with electric mixer.  Turn the mixture into the baking dish.  

In a medium bowl, stir together pecans, brown sugar, flour, and butter until thoroughly combined.  Spoon the mixture over the sweet potatoes, making an even layer.  Bake the casserole for 30 minutes or until slightly browned.  Let sit five minutes before serving.

Chicken Broccoli Casserole

2 cups cooked rice (this does not equal two cups of uncooked rice - learned that the hard way)

3 cups cooked, chopped broccoli

1 cup sour cream

1/2 cup mayo

1 tablespoon lemon juice

1 10 ounce can cream of chicken soup

10 ounces cheddar cheese, grated

1/2 teaspoon salt

1/4 teaspoon pepper

4 chicken breasts, cooked and shredded

Preheat oven to 350 degrees.  Grease a 9 x 13 x 2 inch baking dish.  Spread the rice in an even layer.  Make a second layer with the broccoli.  In a large bowl, mix the sour cream, mayo, lemon juice, soup, half the cheese, salt, pepper, and chicken.  Pour this mixture over the broccoli.  Top with the remaining cheese.  Bake for 40 minutes.  Let stand five minutes before serving.

Chicken Pot Pie, Hold the Veggies

3 cups cooked, shredded chicken

2 cups chicken broth

1 10 ounce can cream of chicken soup

1 cup self-rising flour

1/2 teaspoon pepper

1/2 cup butter, melted

1 cup buttermilk, well shaken

Preheat oven to 425 degrees.  Put the chicken in a 2 quart casserole dish.  Combine the broth and soup in a medium saucepan and bring to a boil.  Pour the broth mixture over the chicken.  

In a separate medium bowl, mix the flour with the pepper.  Stir in the melted butter and buttermilk.  Pour mixture over the casserole.  Smooth the top but do not stir.  Bake for 45 minutes, or until the crust is brown and filling is hot and bubbly.