Asparagus Casserole

Marcey Dyer • Pierce, Colo.

2 Tbsp. Butter

2 Tbsp. Flour

2 c. Milk

2 (15 oz) cans Asparagus Spears, drained

1 c. Cheddar Cheese, grated

4 Hard-Boiled Eggs, sliced

Salt and Pepper

1 c. Bread Crumbs

To make the sauce, heat the butter in a skillet. Stir in the flour, mixing well, then add the milk all at once. Cook over medium heat, stirring constantly until thick and creamy. Set aside. Arrange half of the asparagus in the bottom of a buttered 2-quart casserole. Top with half of the cheddar cheese and half of the egg slices. Sprinkle with salt and pepper to taste. Pour half of the sauce on top. Repeat the layers, beginning with the remaining asparagus. Top with bread crumbs and bake a 350 degrees for 30 minutes.

Bacon and Broccoli Mac and Cheese

Marlene Maurer • Lakewood, Colo.

3 c. Broccoli Florets

8 oz. Rigatoni, uncooked

1 Tbsp. Butter

1-1/2 Tbsp. All-purpose Flour

1-1/4 c. Milk

2 oz. Processed American Cheese, cut into pieces

1/4 c. Green Onions

1/2 t. Salt

1/4 t. Freshly Ground Black Pepper

2 slices Center-Cut Bacon, cooked and crumbled

2 oz. Extra Sharp Cheddar Cheese, shredded

Thinly slice green onions. Steam broccoli 5 minutes or until crisp-tender and drain. Pat dry and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels and return to medium heat. Melt butter in pan and sprinkle flour over melted butter. Cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick and remove from heat. Add American cheese and stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta. Serve immediately.

3 Vegetable Casserole

Diane Klein • Loveland, Colo.

1 pkg. Broccoli Spears

1 pkg. Cauliflower

1 pkg. Brussels Sprouts

1 jar Cheese Whiz

1 can Cream of Mushroom Soup

Potato Chips, crushed

Put all vegetables in pan and cook until tender. Combine cheese whiz and cream of mushroom soup. Put vegetables in a 9-by-13-inch Pyrex dish and cover with cheese mixture. Top with crushed potato chips. Bake at 350 degrees until bubbly for about 30 minutes. * Be sure to put a pan underneath to catch cheese overflow.

Onions Au Gratin

Helen Druse • Lafayette, Colo.

2 to 3 lbs. Onions, peeled

1 c. Sharp Cheese

1 can Cream of Mushroom Soup

1 Tbsp. Worcestershire Sauce

Dash of Tobasco Sauce

Croutons

Cook onions in boiling water until tender. Drain in colander 30 minutes. Arrange onions in buttered baking dish. Sprinkle with cheese. Mix soup and sauces. Pour over cheese. Top with croutons. Bake at 350 degrees until brown and bubbly.

Fresh Corn Casserole

Sharon Raasch • Imperial, Neb.

1/4 c. Butter

1/4 c. Flour

2 t. Salt

2 Tbsp. Sugar

1/4 t. Nutmeg

1 3/4 c. Milk

3 Eggs

3 c. Fresh Corn

Make a white sauce with the flour, butter and milk. Add salt and nutmeg. Beat eggs slightly. Stir in corn and eggs and sugar in the white sauce. Bake in a buttered shallow 1-1/2-quart casserole. Set in pan of water (about 1-inch). Bake at 350 degrees for 45 minutes or just until set. Makes 6 to 8 servings.

Spaghetti Casserole

Chris Bryant • Johnson City, Tenn.

1 lb. Ground Chuck

1 Onion, chopped

1 can Golden Mushroom Soup

1/2 lb. Sharp Cheddar Cheese, grated

1 Green Pepper, chopped

1 can Tomato Soup

8 oz. Spaghetti

Brown ground chuck and pepper and onion in oil. Drain. Add soups. Simmer 30 minutes. Cook spaghetti until tender and then drain. Alternate layers of ground chuck mixture, cheese and spaghetti in casserole dish, starting and ending with the ground chuck mixture. Cover and bake in a 350 degree oven for 1 hour. *This casserole can be doubled.