Cheesey Chicken & Noodle Casserole

1 can Campbells cream of mushroom soup
1/2 c. Milk
1 c. frozen mixed vegetables
2 c. cooked chicken
2 c. medium egg noodles, cooked and drained
1/4 c. grated parmesan cheese
1/4 tsp. black pepper
1 c. shredded cheddar cheese

1. Stir soup, milk, veggies, chicken, noodles, parmesan cheese, 1/2 c. cheddar cheese, and black pepper in a 1 1/2 qt caserole.
2. Bake at 400 degrees for 25 min. or until ht. Stir.
3. Top with rest of Cheddar cheese.

KayCee Tanner

Baked Ziti

16 oz (or 6 cups uncooked) penne pasta, cooked and cooled
3 jars pasta sauce of choice
15 oz ricotta
16 oz shredded mozzarella
5 oz shredded parmesan

Mix all ingredients together, saving 1/2 of the mozzarella and parmesan to sprinkle on top. Makes two 9x13 pans.

Bake at 350` for 40 minutes covered in foil. Remove foil and cook an additional 10 minutes.

Serve with salad and/or cooked vegetables; and garlic bread.

By. Jen Rich

Noodles with Creamy Red Sauce

16 oz. pasta noodles
8 oz. marinara sauce

Alfredo Sauce:
1 8oz. block cream cheese (I use reduced fat)
1/2 c. butter
1/4 c. + milk
1/2 c. + fresh Parmesan cheese
salt
pepper
garlic salt

Alfredo: In a small saucepan, combine cream cheese and butter until melted.Add milk and stir until mixture becomes smooth. Add Parmesan and seasonings and whisk until cheese melts and becomes combined. Add more milk and/or Parmesan until sauce reaches desired flavor and consistency (ie. thicker, thinner, more cheesy, etc.)

Heat marinara until warm and combine alfredo with as much marinara as desired.

Recipe can be found here at Cooking A'la Mode