Cheesy Green Bean Casserole Topped With Stuffing

Cheesy Green Bean Casserole Topped With Stuffing
  • 1 cup chopped onion
  • 2 cans Campbell's condensed cream of mushroom soup
  • 1 cup of milk
  • 4 cans french style green beans, drained
  • ¼ tsp of pepper
  • ½ lb Velveeta, cut into small cubes
Stuffing Topping
  • 1½ cups water
  • ¼ cup butter
  • 1 6 oz pack of cornbread stuffing mix, savory herbs or chicken
  1. Preheat oven to 350 degrees.
  2. Butter a 9 x 13 pan and set it aside.
  3. In a saucepan heat the water and butter at medium heat until water is hot and butter is melted, remove from heat.
  4. Add the stuffing mix and stir just until moistened
  5. Let stand for a minute and then fluff it up with a fork.
  6. In another saucepan add the onion with a little oil and saute until soft.
  7. Add the mushroom soup and milk and heat over medium low heat.
  8. Stir in the green beans and pepper until mixed thoroughly and it is warmed throughout.
  9. Pour the mixture into the preped pan and top with the small cubes of Velveeta.
  10. Spread the stuffing over the casserole and bake for 35 to 40 minutes or until the stuffing is lightly browned and casserole is bubbling.

Chocolate Eclair Pie

Chocolate Eclair Pie
  • 2½ wrapped packages of graham crackers
  • 2 4-serving packs of French Vanilla instant pudding mix
  • 3 cups of milk
  • 4 oz of Cool Whip, thawed
Chocolate Topping
  • ¼ cup cocoa
  • ⅔ cup sugar
  • ¼ cup milk
  • 1 tablespoon vanilla
  • 1 tablespoon butter
  1. Beat the pudding mix with the milk until it thickens in a mixing bowl and let set for 5 mins.
  2. Fold in the Cool Whip.
  3. In a 9 x 13 pan layer the graham crackers and pudding filling starting and ending with the graham crackers and ending with them to make 5 total layers, 3 graham cracker layers and 2 pudding layers.
  4. In a sauce pan mix the sugar, cocoa, and milk over medium heat to a boil.
  5. Boil for 1 min then remove from heat and stir in the butter and vanilla, let set for 5 mins.
  6. Spread the chocolate topping over the top layer of graham crackers and refrigerate for at least 3 hours.


Blueberry Delight Pie

Blueberry Delight Pie
  • 2 cans of blueberries in light syrup
  • ¼ cup of sugar
  • 3 tbsp of cornstarch
  • 2 tbsp of lemon juice
  • 1 tbsp of unsalted butter
  • 2 cups of crushed graham crackers
  • ½ cup of powdered sugar
  • ½ cup of unsalted butter
Cream Cheese Filling
  • 8 oz of cream cheese
  • 1 cup of sugar
  • 2 large eggs, beaten
  • 2 cups of heavy whipping cream
  • ½ cup of powdered sugar
  1. Preheat the oven to 350 degrees.
  2. Add the JUICE of one can of berries into a saucepan and discard the other can's juices.
  3. Add the cornstarch and half of the sugar into the blueberry syrup.
  4. Cook over medium heat stirring constantly until thick.
  5. Stir in the remaining sugar, drained blueberries from both cans, butter, and lemon juice and set aside to cool.
  6. Mix together the graham cracker crumbs and powdered sugar then stir in the butter.
  7. Press into a 13 x 9 pan and set aside.
  8. Cream together the cream cheese and sugar then add the eggs mixing until smooth throughout, pour evenly over the crust.
  9. Bake for about 20 minutes and let it cool.
  10. Spread the pie filling over the top as the 3rd layer.
  11. With an electric mixer, whip the heavy cream and powdered sugar until you get stiff peaks.
  12. Spread over the top of the pie filling as the 4th layer.
  13. Cover and refrigerate for at least 4 hours.


Pasta Salad

Pasta Salad
  • 1 – 12 oz box of tricolor rotini pasta
  • 1 – 7.5 oz jar of marinated quartered artichokes
  • 8 oz cubed cheddar cheese, small cubes
  • 1 pint of grape tomatoes
  • 2 stalks of celery, chopped
  • 3 oz carrots, julianne
  • 1 – 11 oz can of mexicorn
  • 1 – 2.25 oz can of black olives, sliced
  • 1 seeded sliced cucumber
  • 1 packets of Good Seasons Italian Dressing mix, made into dressing with vinegar and olive oil.
  • Salt, Red Pepper Flakes, Tonys to taste
  1. Boil pasta according to directions.
  2. Drain pasta and let cool.
  3. Add chopped vegetables to the pasta in a large container.
  4. Add the dressing and seasonings and toss.
  5. Cover and refrigerate until chilled.


Potato Salad

Potato Salad
  • 6 Eggs
  • 7 Potatoes
  • 9 Gherkin Pickles, chopped
  • ½ cup Mustard
  • 1¾ cup Mayo
  • Tonys to taste
  • Salt to taste
  • Garlic Powder to taste
  1. Peel potatoes and cut in one inch cubes.
  2. Boil eggs and potatoes together in large pot covered with water till fork tender.
  3. Drain water.
  4. Chop up pickles.
  5. Peel and chop eggs.
  6. Put all ingredients in large container including mayo, mustard, and seasoning, stir to combine.
  7. Cover and refrigerate for at least 3 hours or until cold throughout.