Chicken and Vegetable Casserole and Macaroni and Cheese

Chicken and Vegetable Casserole

4 C chicken, cooked and chopped

1 (15 oz) can green beans, drained

1 (15 oz) can corn, drained

1 C frozen peas, thawed

1 C frozen broccoli, thawed

1 onion, diced

1 carrot, grated

1 stalk celery, sliced

4 Tbsp. butter

1 C sour cream

1 C mayonnaise

Seasoning salt

In a large skillet melt the butter and sauté onion, carrot and celery until soft. In a large bowl combine everything and pour into a casserole dish. Bake at 350 degrees for 30-45 minutes or until heated through. 

Macaroni and Cheese

½ lb. elbow macaroni

1 T. butter

1 egg, beaten

1 tsp. salt

1 tsp. dry mustard powder

1 T. hot/ warm water

3 C. grated cheddar cheese

1 C. milk

½ C. seasoned croutons, crushed

Preheat oven to 350 degrees. Cook macaroni according to package directions; drain thoroughly. Stir in butter and egg; mix mustard and salt with water and add to macaroni. Add cheese, reserving enough to sprinkle on the top. Pour into a greased 2 quart casserole dish, add milk…do not stir it in but distribute evenly, sprinkle with cheese and croutons. Bake for about 45 minutes or until set and the top is brown.