Hash Brown Casserole

½ Cup margarine-melted
1 tsp. salt
½ tsp. black pepper
¼ cup finely chopped onion
1 can cream of chicken soup
8 oz Colby cheese – grated
1 lb. frozen shredded hash browns

Spray a 9×13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onion, and cheese. Gently mix in the potatoes and pour into prepared pane. Bake in 350 degree oven for 35 to 40 minutes.
Serves 8

Beef Stroganoff

2 lbs stew beef
2 cans “Campbell’s” cream of mushroom soup
3 Tbs. Cooking sherry
2 Tbs. Worst. Sauce
1/2 package dry onion soup mix

Place beef on bottom. Combine the rest of the ingredients, mix well and pour over beef. Cover casserole or roaster with aluminum foil then cover with lid. Cook at 250 Degrees for 5 hours. No Peeking. Stir well before serving. Serve over mashed potatoes, rice, or noodles

Chicken and Rice

Cut up chicken
1/4 lb. butter
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 can of water
1 and 1/2 cups of rice (not instant)

Melt butter in large saucepan; mix all soups and water in with butter. Spread rice on bottom of ungreased casserole dish. 13X9 is a good size. Pour approximately half of the soup mixture over rice and stir. Lay chicken pieces on top of rice. Cover with remaining soup mixture. Bake uncovered at 275 for 3 hours.

Sweet Potato Souffle

3-6 cups of sweet potatoes mashed
1 cup sugar (or less)
1/4 cup of evaporated milk
2 eggs
1/2 stick margarine
1 teaspoon vanilla

Mix with mixer.

Spoon over dish to form the top crust:
1/2 teaspoon cinnamon
1 stick butter(room temp)
1 cup brown sugar
1 cup chopped nuts
1/3 cups of flour

Bake at 350 degrees for 30 minutes