April Recipes of the Month Several of us were at a Chrisman retreat in March and we always come home with wonderful new recipes. This asparagus casserole is relatively fast and really yummy and of course Mac and Cheese is always a comfort food and this one is soooo good!!! The third is an old treat that still scores high with my grandkids.
4 oz. medium noodles (precooked) 1 C. mayo
2 C. cooked chicken 1 C. slivered almonds, toasted
1 can Cream of Chicken soup 1 C. raw asparagus, cut up
1 can mushrooms, drained ½ lb. grated sharp Cheddar Cheese
1 can Cream of Mushroom soup Small green pepper, chopped
Small jar pimentos
Heat soup and add all ingredients except asparagus, half the cheese and half the almonds. Layer pan with asparagus, then the soup mixture and top with ½ the cheese and the rest of the almonds. Bake 1 hour at 350. Can be assembled ahead and refrigerated.
2 C. uncooked elbow macaroni
1 stick butter
12 oz. Cheddar cheese
4 oz. Mozzarella cheese
5 C. milk
salt and pepper to taste
Preheat oven to 350. Layer uncooked macaroni, butter and cheeses in the order given in a 9 X 13 dish. Pour milk over the top and bake 1 hour. Do not cover.
4 C. Chinese noodles
4 C/ miniature Marshmallows
1 C. Butterscotch chips
1 C. Semisweet Chocolate chips
1 C. Peanut Butter
Mix noodles and marshmallows together. Melt chips in double boiler over hot water. Stir in peanut butter. Mix the chocolate mixture with the noodles. Drop by teaspoon onto waxed paper. Refrigerate until firm.