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 I discovered this recipe in an old church cookbook and decided to try it. I made a few minor modifications that I thought would make it even better than it sounded. This recipe makes a lot, so I divided it into two casseroles and shared one with my son Jason and his wife Christy. I got raving reviews from both of them as well as my husband Ralph. Looks like this one will be a family favorite! (I wish I knew how this recipe got it’s name)!
6 ounces wide egg noodles (1/2 of a 12 ounce package)
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell peppers
3/4 cup chopped celery
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1-1/4 cups beef broth (can be made from bouillon)
1 (6 ounce) can tomato paste
1 (15.5 ounce) can black beans, rinsed and drained
2 (2.25 ounce each) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1. Cook the noodles according to the package directions; drain.
2. Meanwhile,in a large skillet over medium-high heat, cook the beef, onion, bell pepper and celery until the meat is browned and the vegetables are tender (about 15 minutes); drain. Stir in the tomatoes and green chilies, beef broth, tomato paste, beans, olives and 3/4 cup of the cheese.
3. Transfer mixture to a 9 x 13-inch baking dish or two (8 x 8-inch each) baking dishes. Sprinkle the remaining 3/4 cup of the cheese on top of the larger casserole or divided between the two smaller casseroles. Cover with foil and bake at 350 degrees F. for 50 minutes or until hot and bubbly. The 9 x 13-inch casserole makes 8 to 10 servings, each 8 x 8-inch casserole makes 4 to 5 servings.
Emily
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 A wonderful down-home recipe that will have a delicious dinner on the table in a hurry!
1 (10-3/4 ounces) can condensed cream of mushroom soup
1-1/2 cups milk
3/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 (6 ounces each) cans tuna, drained*
4 ounces (about 1 cup) sliced American cheese, cut up
3/4 cup uncooked regular long-grain white rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1. Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9-inch square baking dish; cover with aluminum foil.
2. Bake at 350 degrees F. for 30 minutes; uncover and stir.
3. In a small bowl, combine the bread crumbs and melted butter; sprinkle over the tuna mixture. Bake 20 minutes longer or until hot and bubbly and the rice is tender. Makes 4 servings.
* If your family is not partial to tuna, you can substitute an equal amount of canned chicken for the tuna.
Emily
Emily's Favorite Recipes:
 A wonderfully yummy side dish that goes great with practically any meat entrée! If your family likes onions, they are sure to enjoy this delicious casserole.
1/2 cup butter
6 to 8 medium Vidalia (or other sweet) onions, sliced, separated into rings (about 12 cups)
2 cups butter flavor crackers (I used Ritz)
1 cup grated Parmesan cheese
2 cups shredded Colby Monterey Jack or cheddar cheese
Melt the butter in a large skillet over medium heat. Add the onion rings and sauté until tender.
Place 1/2 the onions in a 2-quart baking dish; sprinkle 1 cup of the crackers, 1/2 cup of the Parmesan cheese and 1 cup of the shredded cheese. Repeat the layers.
Bake, uncovered, at 325 degrees F. for 20 minutes or until golden brown. Makes 8 servings.
This post is linked to Dining with Debbie & Tempt My Tummy Tuesday. Be sure to check out all the great recipes!
Emily
Emily's Favorite Recipes:
 This is one of those wonderful recipes that is so easy-to-make but tastes so good your family will request it again and again!
8 cups frozen broccoli flowerets, thawed
8 skinless, boneless chicken breast halves
2 (26 ounce) cans cream of chicken soup
3/4 cup milk
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese
1/2 cup dry bread crumbs
3 tablespoons butter, melted
1. Arrange the broccoli and chicken in a 14×10x2-inch shallow baking dish.
2. Stir the soup, milk, pepper, curry powder and garlic powder in a small bowl; pour over the broccoli and chicken.
3. Sprinkle the cheese over the soup mixture. Combine the bread crumbs and melted butter; sprinkle over the cheese.
4. Bake at 350 degrees F. for 45 minutes or until chicken is cooked through. Makes 8 servings.
I am linking this recipe to Meal Planning with Connie for her Finger Lickin’ Good Friday Recipes. Stop by and pay her a visit! 
Emily
Emily's Favorite Recipes:
 This recipe has been one of my family’s favorites for many years. Even those who don’t normally like cabbage really go for this cheesy casserole!
1 large head cabbage
8 ounces process cheese spread (Velveeta), cubed
2 cups milk
1/4 cup butter, cubed
30 saltine crackers, crushed
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese
1. Cut the cabbage head into several large chunks; place in a large pot and cover with water. Bring to a boil and continue boiling until the cabbage is tender; drain well. Transfer to a 9-inch x 13-inch x 2-inch baking dish.
2. Stir all the remaining ingredients, except the Parmesan cheese, into the cabbage; blend well. Cover and bake at 350 degrees F. for 20 minutes or until hot and bubbly.
3. Remove cover and sprinkle with Parmesan cheese; bake, uncovered, for 5 to 10 minutes longer or until Parmesan cheese is lightly browned. Makes 8 servings.
Emily
 Totally delicious and satisfying! That’s what my family said when they tried this yummy casserole for dinner last night! Hope you enjoy it as much as we did!!
8 ounces wide egg noodles, uncooked
1/2 pound fresh mushrooms, sliced
1 small onion, chopped (1/2 cup)
2 tablespoons butter
2 cups chicken broth
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup half-and-half
1/2 cup shredded cheddar cheese
2 cups cooked chicken, cubed
1/4 cup grated Parmesan cheese
1. Cook noodles according to package directions; drain. In a large saucepan, sauté mushrooms and onion in butter until tender; stir in the broth.
2. Combine cornstarch, salt, pepper and half-and-half until smooth; stir into mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in the cheddar cheese until melted. Add chicken and cooked noodles; blend.
3. Transfer mixture to a greased 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F. for 25 to 30 minutes or until lightly browned. Makes 4 to 6 servings.
Emily
 Creamy comfort in every delicious bite no matter what the weather is like!
2 cups uncooked wide egg noodles
4 (4 ounces each) boneless, skinless chicken breasts cut into 1/2-inch cubes
1/2 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons cornstarch
1 cup milk
2 cups chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded cheddar cheese, divided
1. Cook the egg noodles according to package directions; drain. Meanwhile, in a large skillet over medium-high heat, cook the chicken, celery and onion in the butter until the meat is no longer pink and the vegetables are tender.
2. In a medium bowl, combine the milk, chicken broth, garlic powder, salt and pepper until smooth; add to the meat mixture in skillet. Cook, stirring constantly until slightly thickened; stir in the cooked noodles and 1 cup of the cheese.
3. Pour into an 11×7-inch casserole; top with the remaining 1 cup cheddar cheese. Bake at 350 degrees F for 20 to 25 minutes or until bubbly and cheese is melted. Makes 6 to 8 servings.
Emily
 I started throwing ingredients together and this is what I came up with. My family liked it so much, they ate the whole casserole–no leftovers!
2 cups uncooked radiatore pasta
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter or margarine
2 (10-3/4 oz) cans condensed cream of chicken soup
1 cup sour cream
2 (4.5 oz) cans chopped green chilies, undrained
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken
1-1/2 cups shredded Mexican blend or cheddar cheese
1. Cook the pasta according to the package directions; drain and set aside. In a medium skillet over medium-high heat, cook the onion and celery in butter until tender; about 4 minutes.
2. In a large bowl, combine the soup, sour cream, chilies, pepper and chicken. Stir in the cooked pasta. Pour mixture into a 3-quart casserole sprayed with cooking spray. Top with the cheese.
3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.
Emily
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