(From Recipezaar.)

Ingredients

• 8 ounces elbow macaroni
• 2 cups cottage cheese
• 1 cup sour cream (or substitute all or half with French Onion Dip)
• 3/4 teaspoon salt
• 2 cups shredded sharp cheddar cheese
• 1-2 teaspoon paprika

Directions

1. Cook macaroni until just al dente. You don't want it mushy! Drain and rinse.

2. Combine cottage cheese, sour cream, salt, cheese, and macaroni. Mix well.

3. Pour into 2-quart casserole dish. Sprinkle with paprika.
   Bake at 350 for 45 minutes.

Ingredients:

• CRUST:
• 1/2 cup butter, softened
• 1 cup (8 ounces) sour cream
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon dried sage
• FILLING:
• 1/2 cup each chopped carrots, green pepper, sweet red pepper and onion
• 1/2 cup sliced fresh mushrooms
• 2 tablespoons butter
• 2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup shredded cheddar cheese

Directions:

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 1/4 cup butter or margarine
• 1/2 cup all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 4 cups chicken broth
• 1 package (10 ounces) frozen green peas
• 4 cups cubed cooked chicken
• DUMPLINGS:
• 2 cups buttermilk biscuit mix
• 2 teaspoons dried basil
• 2/3 cup milk

Directions:

• 1 celery rib, sliced
• 3 tablespoons butter, divided
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons dried minced onion
• 3 cups cubed cooked chicken
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 2/3 cup shredded Swiss cheese
• 1 tube (8 ounces) refrigerated crescent rolls
• 1/2 cup sliced almonds

Directions:

Ingredients:

• 2 boneless skinless chicken breast halves, cut into bite-size pieces
• 1 tablespoon butter or margarine
• 1 cup sliced fresh mushrooms
• 3 green onions, sliced
• 1 garlic clove, minced
• 1 package (3 ounces) cream cheese
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (5 ounces) evaporated milk
• 1 package (10 ounces) frozen chopped asparagus or broccoli
• Hot cooked rice, optional

Directions:

Ingredients:

• 1/2 pound uncooked wagon wheel pasta
• 1 pound ground beef
• 1/2 cup chopped onion
• 1-3/4 cups water
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1 envelope spaghetti sauce mix
• 1/8 teaspoon pepper
• 4 ounces sliced Colby cheese, cut into strips

Directions:

Ingredients:

• 1 package (16 ounces) rigatoni or large tube pasta
• 1 jar (28 ounces) spaghetti sauce
• 1 package (3-1/2 ounces) sliced pepperoni, halved
• 2 cups (8 ounces) shredded Monterey Jack cheese

Directions:

Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers.
    Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 egg, beaten
• 1/4 cup finely chopped onion
• 3 (10 ounce) packages frozen chopped broccoli
• 8 ounces shredded sharp Cheddar cheese
• salt to taste
• ground black pepper to taste
• 2 pinches paprika

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion.  Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika. Bake for 45 minutes to 1 hour in the preheated oven.

• 2 pounds skinless, boneless chicken breast halves - cooked and diced
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can enchilada sauce
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 1 (4 ounce) can diced green chiles
• 1 onion, chopped
• 1 pinch garlic powder
• 1 cup chicken broth
• 1 teaspoon chili powder
• 16 ounces processed cheese spread
• 10 (6 inch) corn tortillas

• 2 (16 ounce) packages wide egg noodles
• 1/2 cup butter or margarine
• 1/4 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 5 cups milk
• 2 pounds process cheese (Velveeta), cubed
• TOPPING:
• 1/2 cup dry bread crumbs
• 2 tablespoons butter or margarine, melted

In a bowl, combine the first eight ingredients. Transfer to a greased 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350 degrees F for 45-50 minutes or until heated though.

(It sounds weird, but tastes good.)

• 1 pound ground beef
• 1 large onion, chopped
• 1/4 cup chopped green pepper
• 1 can (14-1/2 ounces) whole tomatoes, chopped and drained
• 1 can (10 ounces) enchilada sauce
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 teaspoon salt
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 cup (8 ounces) 4% cottage cheese
• 1 egg, beaten
• 1 package (10 ounces) corn tortillas (6 inches), torn into pieces

Directions:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 green onions, sliced
• 1/4 teaspoon dried basil
• 1/2 teaspoon ground mustard
• 2 teaspoons minced garlic
• 1 (17-ounce) can whole kernel corn, drained
• 1 (11-ounce) can condensed tomato  soup, undiluted
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 2-1/2 cups hot mashed potatoes
• 6 slices process cheese

In a skillet, brown ground beef; drain. Add the onion; saute until transparent. Stir in basil, mustard, garlic, corn and tomato soup; simmer for 10 to 15 minutes. Add salt, pepper and cheese. Spoon into a 13-in. x 9-in. x 2-in. baking dish. Top with mashed potatoes; cover with cheese slices. Bake at 275°, uncovered, for 40 minutes.

• 1 celery rib, sliced
• 3 tablespoons butter, divided
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons dried minced onion
• 3 cups cubed cooked chicken
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 2/3 cup shredded Swiss cheese
• 1 tube (8 ounces) refrigerated crescent rolls
• 1/2 cup sliced almonds

In a large saucepan, saute celery in 1 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, water chestnuts and mushrooms. Cook and stir over medium heat just until mixture begins to boil. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese.
    Unroll crescent roll dough into a rectangle; seal seams and perforations. Place over cheese. Melt the remaining butter; toss with nuts and sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Yield: 8-10 servings.

(I am including this because it is one of my husband's favorites.)

Ingredients
1 pound frozen hashbrowns
2 cups sour cream
1 1/2 cups shredded cheddar cheese
1/2 can cream of celery soup (or more to taste)
1/4 stick butter (optional-just as yummy without it)
1/4 cup onion, diced
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups cornflakes
about 1/4 cup melted butter

Directions
Preheat oven to 350F degrees. In a large bowl, mix everything except cornflakes and 1/4 melted butter. Spread ingredients into a glass baking dish. In a separate bowl, melt butter and mix a little at a time into cornflakes until cornflakes are just moist, but not soaked. Cover hash brown mixture with this mix. Pop it in the oven for 30 to 45 minute