I found this recipe in an old Justin Wilson cookbook my dad gave me. So tonight I thought that I would try it out. You can buy the canned Artichokes already quartered.
4 cans artichoke hearts, drained
½ c. dry white wine
¼ c. olive oil
1 c. parmesan cheese
2 c. seasoned bread crumbs
1 t. onion powder
½ t. garlic powder
Cayenne pepper, to taste

Grease casserole dish
Quarter artichoke hearts
Combine everything but bread crumbs
Put in dish and top with bread crumbs
Bake 30 minutes at 350 degrees

When I was growing up my grandmother would make this squash casserole.   The recipe came from the lady who was my sister’s babysitter before I came along.   It is one of my favorites now
MRS. FREEMAN’S SQUASH CASSEROLE  (Serves 8-10)

2 cups cooked squash
1 stick butter
2 eggs
1 tsp. salt
1/2 tsp. pepper
1 cup chopped onion
1 cup shredded cheese
1 cup evaporated milk
2 cups cracker crumbs

Mash cooked squash.   Add other ingredients and mix well.   Pour into greased baking dish and bake at 375 degrees for 35-40 minutes.

(Note:  Reserve enough cheese & crackers for topping.   I use only 1 egg, but egg substitute may be used)

When Making this I would put the olives on the side so those that do not like Olives like me could have the dish without the olives. 

Taco Casserole

Ingredients

1 large package corn tortillas
1 can refried beans
1 can enchilada sauce
1 can black olives (optional)
1 pound ground beef
1 package taco season
1 can green chilies
1 jar taco sauce (liquid)
4 cups shredded cheese
Salsa

Preparation

In a large saucepan, brown the ground beef. Combine olives, taco season, green chilies,
and half jar of taco sauce with ground beef. Simmer for 5 minutes. In 9 by 13 pan layer bottom
with corn tortillas, add with meat mixture on top followed by salsa, and cheese.
Next layer the tortillas, beans, salsa and cheese. Top with tortillas, cheese and salsa (or taco sauce).
Cook for 35 minutes at 350 degrees.

I found this recipe from my local newspaper a few years ago.   I did not have pimentos nor do  I like them so I just omitted them from the recipe.

Main Dishes:
Crabmeat Casserole

Ingredients
1-1/2 tablespoons butter
4 tablespoons shredded cheese (your choice)
2 tablespoons flour
1 dash salt
1 dash pepper
1-1/2 cups whole milk
1 pimiento, chopped
1 can (4 ounces) mushroom pieces, sauteed in small amount of butter
1/2 pound imitation crabmeat, cut up
1 sealed package of saltine cracker crumbs
3 tablespoons butter or margarine, for topping

Instructions
In 2-quart saucepan, blend 1-1/2 tablespoons butter, cheese, flour, salt and pepper.
Add milk and cook over low heat to form sauce.
Saute mushrooms in small amount of butter.
Add the pimientos, mushrooms and crabmeat to the sauce.
Place mixture in a buttered 2-quart casserole.
Top with cracker crumbs (thick layer) and dot with 3 tablespoons butter.
Bake at 350 degrees until butter is melted and cracker crumbs browned.

This recipe belongs to one of my aunt’s on my moms side of the family.  I always liked making this during the thanksgiving or Christmas.   It can be made anytime but I think of it as a holiday dish.

Aunt Nona’s Vegetable Casserole

Serves 6

Ingredients

2 cans Veg-All (drained)

1 cup chopped water chestnuts

1 cup chopped onions

1 cup grated cheddar cheese

3/4 cup mayo

1 stack of Ritz crackers

1 stick of butter (melted)

Directions

Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over
vegetables. Bake @ 350 degrees for 30 minutes.

I got this recipe from my sister. We made it for christmas day dinner and it was very tasty

8 baking potatoes.
1 cup sour cream
8 oz package cream cheese, softened
4 tablespoons butter
1/3 cup chopped chives
Salt

Peel potatoes, quarter and boil until tender. Drain water, add butter, mash potatoes until smooth.
Blend in mixer, sour cream and cream cheese until smooth. Combine mixture with mashed potatoes. Add chopped chives. Add Salt and pepper to taste. Put in 2 quart casserole dish greased with butter. Sprinkle paprika on top. Bake at 350 degrees for 25 minutes.
Tip: once mixed together, check consistency. If too dry, add more sour cream until smooth and creamy.