The Kwixland Cookbook


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"Colorful 2 Cheese Squash Casserole"

2 lbs. yellow squash, sliced
2 lbs. green squash, sliced
1/2 c. onion, chopped
1 c. shredded cheddar cheese
1/2 c. chopped fresh chive
1, 8 oz. container sour cream
1 tsp. garlic salt
1 tsp. ground pepper
2 large eggs, lightly beaten
2 1/2 c. bread crumbs, divided
1 1/4 c. shredded parmesean, divided
2 T. butter, melted

Preheat oven to 350. Cook the yellow and green squash and onion in boiling water until tender, then drain well. Combine the squash mixture with the cheddar cheese and next five ingredients. Add 1 cup bread crumbs and 3/4 cup of parmesean. Spoon into a lightly greased 13 by 9 baking dish. Stir together the melted butter and the remaining bread crumbs and parmesean. Take that and sprinkle the mixture over the casserole. Bake at 350 for 35-40 minutes or until done.

Rhonda Acton, Moberly
Southern Living Cookbook


"Dorito Chicken Cheese Casserole"

preheat oven to 350
grease a 9 by 13 dish

3 c., about 3 skinless, boneless chicken breasts, cooked (either shread or cube after cooked)
1 c. sour cream
1 can cream of chicken soup
1 can of drained corn
1/4 c. minced onion
2 c. shredded cheddar cheese, divided
1/2 tsp. each salt, pepper and garlic powder
1, 11 oz. bag nacho cheese flavored Doritos (crush them by hand)

Spread half of the chips on the bottom of the pan. Mix all the ingredients except 1 cup of cheese. Spoon over the chips. Top with the rest of the chips and cheese. Bake for 30 minutes.

Marian Embree, Moberly


tried a couple things with the Apple Walnut Squares given last week:

used pecans and toasted them before putting in
sprinkled some cinnamon sugar on top after taking out of the oven

Janet Westhoff, Glasgow


(request) stuffing for turkey, without sage

-thyme and rosemary taste a lot like sage, also parsley
-just leave out
-poultry seasoning

Chicken Dressing Casserole coming NEXT WEEK

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Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).