1 (9 1/2 oz.) can tuna (water-pack), drained
6 T. flour
3 c. milk
2-3 c. broccoli florets, blanched and drained (or thawed and drained)
1 tsp. dry mustard
2 tsp. Worcertershire
1 1/2 c. sharp Cheddar, grated
1 sm. onion, finely chopped
Salt and pepper
6 T. butter
Paprika
Parsley

In buttered casserole place broccoli, tuna. Melt butter in pan, saute onions, till transparent, add flour and cook thoroughly, add milk slowly stirring continuously, then rest of ingredients and cook till thick. Pour over tuna and broccoli, sprinkle with paprika. Bake at 350 degrees until bubbly.

2 c. spaghetti, broken into 3-inch pieces
1 c. breadcrumbs
5 T. butter
2 c. chicken breast, cut in in julienne strips
1/4 c. flour
Salt and pepper
1 c. sliced mushrooms-or more
2 c. milk
Pimiento, chopped
1/4 c. dry white wine
1/3 c. Parmesan

Cook and drain spaghetti, set aside. Make a white sauce with last five ingredients, add chicken, spaghetti, mushrooms, pimento. Pour into buttered casserole, cover with cheese, breadcrumbs, dot with butter. Bake at 425 degrees for 15 minutes.

8 oz. noodles
1 c. cream style cottage cheese
1 can condensed mushroom soup
1/2 c. stuffed green olives, sliced
2/3 c. milk
1/2 tsp. salt
1/3 c. onion, chopped
1/2 tsp. poultry seasoning
1/4 c. parsley, minced
2 pkgs. (3 oz.) cream cheese, softened
3 c. cooked chicken, diced
1 1/2 c. buttered soft bread crumbs

Cook noodles; rinse in cold water. Mix soup, milk, salt and poultry seasoning; heat. Beat cheeses together. Stir in olives, onion and parsley. Place half the noodles in a 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Spread with half the cheese mixture, half the chicken, half the soup mixture. Repeat layers. Top with crumbs. Bake in moderate oven (375 degrees) about 30 minutes or until heated through.

1 pkg (5 1/2 oz.) Betty Crocker noodles Romanoff
2 c. cooked chicken, cut in good size pieces
2 T. butter
Pimento, chopped for color, about 2 T.
1 c. chicken broth
1 can cream of mushroom soup
1/3 c. slivered almonds
1 pkg. frozen chopped broccoli

Cook noodles as package directs. Stir in butter, broth, mushroom soup, and sour cream-cheese mix inside package. Let broccoli defrost so it can be separated, but do not cook. Mix all ingredients together and put in casserole. Bake covered for 25 minutes at 350 degrees. Serves 8.

1 pkg. fritos
1 c. tomatoes, chopped
1 1/2 lbs. ground beef
1 1/2 c. lettuce, chopped
1 c. onion, chopped
1/2 c. chopped olives
1-2 cans chili with beans
3/4 c. Monterey Jack, grated
1 can taco sauce

Cover bottom of large casserole with Fritos and bake at 200° for 6 minutes. Brown beef, drain, add onions and saute, add chili and sauce. Put beef mixture and remaining ingredients in casserole ending with cheese. place under broiler until cheese melts.

1 (8 oz.) pkg. spaghetti
1/2 lb. Cheddar, shredded
2 T. butter
1 1/2 T. Worcestershire
2/3 c. onion, finely chopped
2 drops Tabasco
2 lbs. lean ground beef
1 tsp. sugar
2 tsp. salt and 1/2 tsp. pepper
1 (7 oz.) can salted mixed nuts, coarsely chopped
1 can tomato soup
1 can sliced mushrooms

Cook and drain spaghetti. Saute onions in butter (using a large saucepan) then brown meat til crumbly. Add salt and pepper, soup and one can of water, mushrooms, two-thirds of the cheese, seasonings, spaghetti. Stir, cover, simmer 15 minutes. Transfer to greased casserole, sprinkle nuts over and press them into the mixture, sprinkle remaining cheese, and bake at 350 degrees for 30 minutes. Serves 8 to 10.

A mule can't pull while kicking; neither can you.

Salt and pepper
1 c. each: beans, peas, carrots, celery and onions, diced
1/3 c. tomato juice
Water to nearly cover
2 T. tapioca
1 to 1 1/2 lbs. round steak cut in cubes

Mix ingredients, cover and bake 1 1/2 to 2 hours at 350 degrees. If no tapioca, thicken with 2 T. flour dissolved in water. Serve with shoestring potatoes or chips. This casserole may be made the day before and reheated.

1 1/2 c. grits
Few dashes Tabasco
6 c. water
1 1b. sharp Cheddar (grated)
1/4 lb. butter
1 T. salt
3 large eggs (well beaten)

Bring water and salt to a boil. Add grits, butter, grated cheese and Tabasco and cook for 5 minutes. (This part can be made ahead.)

Add eggs, stir together. Bake 1 1/4 hours at 350 degrees. This recipe serves 6 amply, 8 skimpily. Good with marinated and barbecued pork or beef.

3 to 4 medium size zucchini (6 to 8 inches long)
Onion
Cheddar cheese
8 oz. can tomato sauce
Garlic (minced)
Salt and pepper

Slice zucchini 1/4 inch thick and cook in a small amount of water 10 to 15 minutes.

Arrange slices in layers in a casserole, grating some onion and cheese over each layer, adding a little tomato sauce and seasonings as you go, topping with some cheese. Put casserole into 350 degree oven till cheese melts, 1/2 hour or so.
6 servings. Preparation time: 1 hour.

1 eggplant (peeled)
1/2 c. grated Parmesan cheese
1/2 c. flour
1/2 c. Swiss cheese (cut in strips)
1 tsp. oregano
1 tsp. thyme
Thick tomato sauce or tomato paste
Vegetable oil
1/2 c. Mozzarella cheese (cut in strips)
Fresh solid tomatoes (sliced) or canned plum tomatoes

Slice eggplant 3/8 inch thick. Salt each slice. Stack in flat glass pan and let stand for at least 2 hours. Pour off brown juice, pat slices dry with paper towels. Make seasoned flour by adding herbs above to the 1/2 c. flour. Heat oil 1/2 inch deep in skillet to 350 to 400 degrees. Dip slices in flour; fry a light brown. Drain on brown paper.

Put casserole together starting with layer of eggplant, covered with a slice of tomato, then strips of Mozzarella and Swiss, alternately, then tomato sauce. Repeat for second layer; do not make more than 2 layers deep. Sprinkle with grated Parmesan. Bake 15 minutes at 350 degrees. Serve hot or cold.