Weekly Recipe: Cheesy Scalloped Potatoes

A delicious, made from scratch casserole!

Ingredients:
10-12 red potatoes
3 c. milk
1/4 c. butter
1/4 c. flour
1 sliced onion
16oz. shredded cheese
Salt and pepper; to taste





Instructions:
Preheat oven to 375.  Butter large casserole dish.

Peel and thinly slice potatoes. Place in casserole dish. Top potatoes with sliced onions.  

Melt 1/4 cup butter in large saucepan on low heat.  Stir flour into butter and then add milk.  Stir mixture constantly until it thickens.  Add 1/2 of the cheddar cheese and stir until melted.  

Pour the mixture over the potatoes and onions, mix and top with remaining cheese. Salt and pepper to taste.  

Bake for one hour or until potatoes are tender.

Weekly Recipe: Broccoli Cheese Bake

This yummy dish is always requested for our family potluck and holiday dinners.
Bake it and just watch it disappear! -Mary from Old Hickory, TN

Ingredients:
1 small pkg. frozen broccoli (flowerettes) steamed & drained
1/2 c. low fat mayo
1/2 can light cream of mushroom soup
1/2 c. chopped onion
1/2 c. low fat sharp grated cheese
1 egg slightly beaten or  egg substitute
Dash of salt and pepper
Small box of "crushed" cheese crackers
1 stick of light margarine

Instructions:
Mix first 7 ingredients together and spread into a casserole dish sprayed with a non stick spray.  Top the dish with crushed cheese crackers.  Dot all over the top with margarine

Bake at 350 degrees for about 20 minutes.  Casserole will be bubbly and golden brown.  Watch carefully, crackers will burn!!

-Variations-
For a heartier meal I sometimes add a cup of "leftover" turkey or chicken chopped.
Try using a different soup and crackers like cream of chicken soup and Chicken in a Biskit® crackers.

Servings:
This recipe bakes up a quart casserole or can be doubled for a larger crowd.