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I’m glad that January has come to an end! That means there are only about three months until the calendar says it’s spring. I won’t talk about how cold it has been as you already know that. All I know is it’s time for making casseroles, soup, cookies, bars, cake, etc.

Today I chose oven recipes to warm the kitchen

This is a casserole you can get ready in a short amount of time.

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BAKED TUNA AND CHEESE

1 – 10 oz. pkg. frozen chopped broccoli
2 – 9 oz. cans flaked tuna, drained
1 can cream of mushroom soup, undiluted
1/4 c. milk
1/2 c. small cubed, sharp processed or sharp cheddar cheese
1 c. soft bread crumbs
1 T. butter or margarine, melted

 Cook broccoli according to pkg. directions, omitting salt in cooking water; drain Arrange in a 8 x  or  9 x 9-in. baking dish. Place tuna over broccoli. Combine soup, milk and cheese in a small saucepan over medium heat until cheese is melted.. Pour over tuna. In a small bowl, combine crumbs and butter, mixing lightly. Sprinkle over top.  Bake at 350 degrees for 20-25 minutes or until bubbly.  Makes 4-6 servings.



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CHEDDAR-MACARONI CASSEROLE

 1-1/2 c. corkscrew macaroni
 2 T. flour
 1/4 t. dry mustard
 1/4 t. salt
 Dash pepper
1/4 c. pimiento-stuffed green olives minced
1-3/4 c. milk
1-1/2 c. sharp process American cheese, shredded
1/2 t. Worcestershire sauce
1 c. soft bread crumbs
2 T. melted butter

 In a saucepan, cook macaroni according to pkg. directions; drain. Combine flour, mustard, salt, pepper and olives. Turn into a 1-qt. casserole. In a saucepan, combine milk, cheese and Worcestershire sauce; heat until cheese melts, stirring constantly. Pour over macaroni mixture; mix well. In a small bowl, combine butter and bread crumbs; sprinkle over macaroni. Bake at 350 degrees for 40 minutes or until hot.   Makes four servings.

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CHOCOLATE CHERRY BARS
Bars
1 regular size fudge cake mix
1 – 21 oz. can cherry pie filling
1 t. almond flavoring
2 eggs, beaten
 
Glaze:
1 c. sugar
5 T. butter (not margarine)
1/3 c. milk
 1 c. chocolate chips

Grease and flour (no oil) a 9 x 13-in. baking pan In a large mixing bowl, combine cake mix, pie filling, almond flavoring and eggs. Stir by hand until well mixed. Pour into pan; bake 25-30 minutes. Remove to cake rack to cool. Prepare glaze; in a medium sauce pan, combine butter, sugar and milk; bring to a boil, mixing until butter melts. Bring to a boil; 30 seconds uncovered and 30 seconds covered. Remove from heat; stir in chips, stirring until melted. Cool to spreading consistency. Spread over bars; cool until glaze is set.  Makes 24 bars. Note: When I make the glaze, I melt the butter first, then stir in sugar and milk. It takes a lot of stirring to get all of the chips melted so I use my hand electric mixer to make the glaze smooth.

Thought for the Day: What can I say… “Baby it’s cold outside!” 

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