Bisquick Pot pie casserole

2 cans cream of chicken soup
1-2 Pkg Frozen mixed vegetables
2 Cups Diced Chicken
1 Cup Milk
2 eggs
2 cups Bisquick mix

Mix milk, eggs, bisquick and pour over soup and veggies (after you mix them together) in a glass baking dish.

Bake 350 for 30 minutes.

You can top with some mild cheddar cheese for a little more flavor or stir a little chopped green onion into the bisquick mixture.

Night before French Toast Casserole

Recipe By:Claudia Witt

Ingredients
1 10 oz long thin French toast bread, sliced
1/3 tsp Salt
8 large Eggs
1 T Vanilla
3 Cups Milk
4 tsp Sugar
Cinnamon & Sugar Mix

Directions
Grease 9 x 13 baking pan with butter. Arrange bread slices in one layer in pan. Beat together eggs, milk, sugar, salt and vanilla; pour over bread. Cover and refrigerate overnight.
To Bake, Remove cover, dot with butter and sprinkle with cinnamon and sugar. Bake in preheated 350 degree oven for 45-50 minutes. Or until bread is bubbly and browned
Remove from oven and let stand 5 minutes. Serve with syrup, yogurt or sour cream and fresh fruit!

Funeral Potatoes or Party Potatoes

Recipe By: Wendy Connors

Ingredients
1 bag frozen hash browns (cheddar are best)
1 1/2 cups Cheddar cheese
1/4 Cup Butter
1 can cream of chicken soup
1/2 pint sour cream
2 T Melted Butter
1/3 cup chopped green onions

1/3 Cup Crushed Corn Flakes (My family doesn't like these on top so I leave them off)

Directions
Preheat oven to 350 degrees. Grease 9 inch glass baking dish.
Melt Butter and soup until well blended. Add Sour Cream, onions, cheese and mix well. Mix with potatoes and place in glass baking dish.
Combine Cornflakes and melted butter sprinkle to the top of potatoes in pan and Bake for 40-45 minutes.