Grandma Carols Macaroni Casserole Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
• Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
• Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
• Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
• Bake casserole in preheated oven until topping is golden brown, about 30 minutes.

Steps:

• 1. Cook macaroni as directed on package.
• 2. Combine soup, milk, green pepper, onion and pepper.
• 3. Place over low heat.
• 4. Add cheese and stir occasionally until cheese is melted, then mix cooked macaroni and the cubed Spam with cheese sauce.
• 5. Pour mixture into a 1 1/2 quart casserole dish.
• 6. Place in oven at 350* degrees for about 30 minutes or until sauce is bubbly.

Steps:

• Preheat oven to 350.
• Cook macaroni noodles and place into a casserole dish.
• In saucepan, melt butter then add milk, flour and cheese. Cook until thick; add worcestershire.
• Pour over cooked macaroni and mix thoroughly.
• Top with buttered bread crumbs. Bake for 30 minutes.

Steps:

• Cook the macaroni as directed on package.
• Cook bacon until crisp.
• Add onion and ground beef to skillet & cook until meat is browned. Drain fat.
• Add cooked ground beef, cream of mushroom soup, & tomato soup to macaroni. Mix well.
• Place mixture in 3 1/2 quart casserole dish.
• Top with shredded cheese.
• Bake at 350 degrees for 30 to 45 minutes.

Steps:

• Boil macaroni according to package directions until almost al dente. Meanwhile, slice the onions into about 1/4 inch thick slices.
• Drain macaroni and rinse under hot water.
• Spread a layer of macaroni about 1/2 inch deep in the bottom of a large, deep casserole dish with a lid. I've found that glass, stoneware or Corningware works best.
• Lay cheese slices evenly on top of macaroni, tearing slices to fill in holes as necessary. If you like this really cheesy, repeat this layer.
• Spread onion slices one layer thick over cheese.
• Slice tomatoes in half lengthwise and place cut side down onto onion layer.
• Sprinkle salt and pepper sparingly on tomatoes.
• Place small, thin pats of butter or margarine on tomatoes. I don't have an exact amount because I just "eyeball" it.
• Repeat all layers beginning with the macaroni.
• When your casserole dish is almost full or you are out of ingredients pour about 1/3 to 1/2 cup (depending on how much liquid you want in the end) of the juice from the tomato cans evenly over casserole.
• Cover casserole dish and put in the oven pre-heated to 350 degrees.
• Bake 2 hours, or until onions look done and cheese is melted (here's where the transparent casserole dish comes in handy!).
• Remove from oven, let stand about 5 minutes and enjoy!
• NOTE: This casserole has a bad habit of bubbling over in the oven. To contain the mess I either put the dish on an old aluminum foil lined cookie sheet, or I put the foil lined cookie sheet under the casserole dish on the rack below it.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix sour cream, cream cheese, and onion in a bowl.
• Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
• Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

Steps:

• NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed.
• INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil.
• ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again.
• IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
• RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes.
• STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free.
• POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese).
• SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes.
• BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving.
• SERVE and enjoy.

Steps:

• Grease casserole dish. Cook macaroni (according to the box), drain and cover bottom of casserole dish with macaroni.
• Make white sauce. In a small saucepan stir Argo Starch and milk* until smooth. Add butter, salt, pepper and dry mustard. Stirring constantly, bring to a boil over medium heat. Boil for 1 minute. Take off heat and slowly stir in cheese.
• Finish casserole. Pour white sauce over macaroni, and then pass (sprinkle) last 1/2 cup of cheese and paprika on top. Preheat oven for 350 degrees and cook for 25 to 30 minutes.