Preheat oven to 350\u00b0. In a large bowl, combine potatoes, soup, onions, 1/2 c. melted butter, sour cream and cheese. Place in a 9-inch x 13-inch casserole dish. top with cornflakes and drizzle with remaining melted butter. Cover with foil and bake on middle rack for 40 minutes. remove foil and bake an additional 20 minutes. Yields 10-12 servings.
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted.
Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted.
Grease casserole dish.
Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.
Bake in 375 degree F (175 degrees C) oven for 20-25 minutes, or until bubbly.
Saute ham and green onions in 3 tablespoons butter in a large skillet until onion is tender.
Add eggs and cook over medium-high heat, stirring to form large, soft curds.
When eggs are set, stir in mushrooms and Cheese Sauce.
Spoon eggs into a greased 13 x 9 x 2-inch baking pan.
Combine 1/4 cup melted butter and crumbs, mixing well.
Spread evenly over egg mixture. Sprinkle with paprika.
Cover and chill casserole overnight.
Uncover and bake at 350\u00b0 for 30 minutes or until heated thoroughly.
In a 7 1/2 x 11 1/2-inch casserole arrange deviled egg halves, filled side up.
In medium saucepan, melt butter; stir in flour. Add milk.
Cook and stir until thick and smooth.
Add soup and blend.
Stir in lemon juice, ham and mushrooms.
Pour over deviled eggs.
Sprinkle with chopped parsley.
Bake for 20 minutes or until bubbly hot at 325\u00b0.
Cook squash and onion in a small amount of boiling water until tender (about 8 to 10 minutes); drain.
Combine squash, onion, Thick White Sauce and eggs; stir well.
Spoon into a lightly greased deep 2 1/2-quart casserole dish.
Combine breadcrumbs and butter; sprinkle over casserole.
Bake at 350\u00b0 for 20 to 25 minutes, or until hot and bubbly.
Garnish with parsley, if desired.
Yield: 8 servings.
o sauce, transfer to a casserole and top with Gruyere cheese
In a large skillet, saute the ham and green onions until onions are tender.
Add eggs and cook over medium-high heat, stirring, to form large, soft curds.
When eggs are set, stir in mushrooms and Cheese Sauce.
Spoon eggs into 9 x 13-inch greased baking dish.
Combine 1/2 stick melted butter with the crumbs. Mix well.
Sprinkle evenly over egg mixture.
Cover and chill overnight.
Uncover and bake at 350\u00b0 for 30 minutes or until thoroughly heated.
Serves 12.
Reheat casserole in microwave oven for about
repared baking dish. Whisk the egg whites, then pour them over
Brown sausage and drain.
Place over bread broken up in casserole dish.
Sprinkle Cheddar cheese over sausage.
Beat eggs and add milk, mustard, seasoned salt and pepper.
Pour egg mixture over rest of casserole and let stand in refrigerator overnight. Bake at 350\u00b0 for 45 minutes.
Serves 6.
egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
In skillet, fry sausage, then drain, running hot water over sausage; let cool.
Butter bread (one side only) using Butter Buds.
Grate Cheddar cheese.
Alternate layers of bread pieces and cheese.
Beat egg whites or Egg Beaters with salt and milk.
Pour over mixture and let cool in refrigerator overnight.
Bake in 350\u00b0 oven for 40 minutes.
Saute onion and zucchini.
Place in bottom of 9-inch casserole.
In separate bowl, mix together egg and grated Parmesan cheese.
Pour on top of zucchini.
Add tomato sauce.
Top with shredded Mozzarella.
Bake at 325\u00b0 for 25 minutes.
Cook frozen beans as directed on package.
Put in buttered, flat casserole.
Arrange deviled egg halves on top of beans. Season eggs well and use enough mayonnaise to moisten well.
Mix cheese, bread and flour.
Add cooked and drained sausage. Put in 9 x 13-inch casserole dish.
Beat eggs; add milk and condiments.
Pour mixture over ingredients in casserole.
Let stand overnight in refrigerator.
Bake at 325\u00b0 for one hour or until set in middle.
Let cool 10 minutes before serving.
Serves 10 to 12.
Preheat oven to 375\u00b0F.
Spread 1 TBS margarine in a casserole dish. (You can always use less, that's just an estimate).
Melt 1 TBS margarine in a skillet and saute the onions and green bell pepper until desired tenderness.
Combine eggs, chicken, cheese, potatoes and seasonings in another bowl.
Transfer to greased casserole dish, top with sauteed onions, green peppers, 1/2 cup cheese and parsley. Bake uncovered for 30 minutes.
:D Enjoy!
In large bowl, beat together eggs, cottage cheese, milk, oregano, garlic powder, salt and pepper.
Squeeze excess moisture from spinach. Stir spinach, Cheddar cheese, patties and onions into egg mixture. Pour into 9 x 13 x 2 inch baking dish, coated with cooking spray. Bake at 325 degrees F for 35 to 40 minutes, or until set. Let stand 10 minutes before serving.
Cut into squares to serve. Garnish with cherry tomatoes and parsley, if desired.
Tear bread into chunks and put into greased casserole.
Melt butter.
Pour over bread. Sprinkle with cheese.
Beat the rest of the ingredients together.
Pour over bread.
Refrigerate overnight.
Bake, covered, in a 325\u00b0 oven for 1 hour.
Uncover and brown.
Preheat oven to 350\u00b0.
Cook noodles according to directions and drain.
Combine 3/4 cup of cubed cheese and ham.
Alternate layers of noodles with ham and cheese in greased 2-quart casserole dish.
Mix soup, milk and curry powder.
Pour over noodle mixture. Press halved eggs on top (yolk side up).
Dot with butter and sprinkle remaining cheese over top.
Bake 30 to 35 minutes or until hot and bubbly.