bake recipes

- 1 (15.25 ounce) can whole kernel corn
- 1 (15 ounce) can cream-style corn
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 2 tablespoons canned green chile peppers, chopped
- 1 (4 ounce) jar chopped mushrooms, drained
- 1/4 teaspoon salt
- 1/2 cup egg substitute
- 1 (8.5 ounce) package corn bread mix
- 1 (8 ounce) package Monterey Jack cheese, shredded
- 1/4 teaspoon ground black pepper
- 1 1/2 cups nonfat sour cream
- 1 onion, finely chopped
- 2 1/3 cups chopped cooked chicken breast
- 1/2 cup margarine

- 2 pounds bulk pork sausage
- 1 1/2 cups crushed saltines
- 1 cup finely chopped peeled tart apple
- 2 eggs
- 1/4 cup finely chopped onion
- 1/2 cup milk

- 1/2 cup all-purpose flour
- 3 cups shredded mozzarella cheese
- 1/2 teaspoon dried basil
- 1 (4.5 ounce) jar sliced mushrooms, drained
- 1 3/4 cups milk
- 1/2 cup chopped sweet red pepper
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh parsley
- 8 eggs
- 1/3 cup sliced green onions
- 2 cups diced fully cooked ham
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine
- 3 cups shredded Cheddar cheese

- 1 (8 ounce) can mushroom stems and pieces, drained
- 5 cups cubed cooked chicken
- 3 tablespoons chopped almonds
- 1 medium onion, chopped
- 1/4 cup butter or margarine
- 1 (5 ounce) can evaporated milk
- 2 tablespoons chopped pimientos
- 2 cups shredded Cheddar cheese
- 2 teaspoons soy sauce
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1/2 teaspoon pepper
- 1 (10 ounce) package frozen cut asparagus, thawed
- 1/4 teaspoon hot pepper sauce

- 1 medium onion, chopped
- 2/3 cup mayonnaise*
- 1 cup shredded Cheddar cheese
- 1 teaspoon salt
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1/2 cup sour cream
- 2 eggs
- 2 teaspoons celery seed
- 4 cups cubed cooked chicken
- 3 cups cooked chopped broccoli
- 2 (12 ounce) packages refrigerated buttermilk biscuits
- 2 teaspoons Worcestershire sauce

- 4 cups cubed cooked chicken
- 1/2 cup diced pimientos
- 1/2 cup uncooked instant rice
- 1 1/2 teaspoons salt
- 9 slices day-old bread, cubed
- 4 eggs, beaten
- 3 cups chicken broth
- 2 tablespoons minced fresh parsley

- 1 (3 pound) broiler-fryer chicken, cut up
- 1 pound red potatoes, cut into chunks
- 1/2 cup prepared Italian dressing
- 1 tablespoon Italian seasoning
- 1/2 cup grated Parmesan cheese

- 2 cups fresh broccoli florets, cooked
- 2 cups cubed cooked chicken breast
- 2 celery ribs, finely chopped
- 1 cup milk
- 1 (6 ounce) package stuffing mix
- 1 1/2 cups shredded Swiss cheese, divided
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 2 cups shredded Cheddar cheese, divided
- 12 corn tortillas
- 3 cups shredded cooked chicken
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 cup chicken broth
- 2 (4 ounce) cans chopped green chilies
- 1 small onion, finely chopped

- 1 cup shredded Cheddar cheese
- 1 cup shredded Swiss cheese
- 1 (8 ounce) package imitation crabmeat, chopped
- 1/2 cup chopped green onions
- 1 cup soft bread crumbs
- 1 teaspoon salt
- 8 eggs, beaten
- 1/2 teaspoon pepper
- 1 large sweet red pepper, chopped
- 2 cups half-and-half cream