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.

Crispy Macaroni & Cheese

From: Campbell’s Kitchen

Prep Time: 20 minutes

Bake Time: 20 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1/2 tsp. prepared mustard

Generous dash ground black pepper

3 cups hot cooked elbow pasta

2 cups shredded Cheddar cheese

1 can (2.8 oz.) French fried onions

Directions:

MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in 1 1/2-qt. casserole.
BAKE at 400°F. for 20 min. or until hot. STIR . Sprinkle with onions and remaining cheese. Bake 1 min. more
or until onions are golden.

TIP: Recipe may be doubled. Double all ingredients and use 3-qt. shallow baking dish.
Serves 8 as a main dish or 12 as a side dish.

Aussie Chicken

INGREDIENTS:

* 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness

* 2 teaspoons seasoning salt

* 6 slices bacon, cut in half

* 1/2 cup prepared mustard

* 1/2 cup honey

* 1/4 cup light corn syrup

* 1/4 cup mayonnaise

* 1 tablespoon dried onion flakes

* 1 tablespoon vegetable oil

* 1 cup sliced fresh mushrooms

* 2 cups shredded Colby-Monterey Jack cheese

* 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Alfredo Blue Pasta

Ingredients

1 pound fettuccini pasta

1 Tbsp. olive oil

1 clove garlic, minced

4 oz. blue cheese, crumbled

1/4 cup grated Parmesan cheese

2 cup heavy cream

1 Tbsp. Italian seasoning

salt and pepper to taste

Preparation

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, saute garlic in olive oil in a small skillet over medium heat until golden. Set aside. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese and cream. Stir until cheeses are melted and thoroughly combined. Stir in the oil from the garlic pan (but not the garlic pieces), the Italian seasoning and the salt and pepper. Toss sauce with hot pasta and let stand 5 minutes before serving. Makes 6 servings.

A few years ago I discovered this recipe over at Kraft. It is so easy and tasty.  I also season to mine and my husbands tastes.

Prep Time: 10 min

Total Time: 40 min

Makes: 6 servings,
1 cup each

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water
2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing
mix is moistened. Set aside. PLACE chicken in 13×9-inch baking dish; sprinkle with the basil and cheese.
Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.

KRAFT KITCHENS TIPS

Serving Suggestion

Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute

Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

This recipe was from Wimberly House. Dad made it for dinner and it was quite tasty. In fact it was so tasty my hubby asked to have me make it for breakfast Sunday morning. You should bake your pie crust according to the package directions before you add the rest of the ingredients.

1 deep pie crust

4 tomatoes, peeled and sliced salt and pepper

8 pieces of bacon, cooked and crumbled

3 TBSP of fresh basil

3 TBSP of fresh parsley

1/2 cup of parmesan cheese

1/4 cup of mozzarella cheese, grated

3/4 cup mayonnaise

1 cup of Ritz crackers crushed

Line pie crust with fresh sliced tomatoes.

Add crumbled bacon. Add half of basil and parsley.

Repeat layers. Mix mayonnaise and cheeses together.

Coat top of pie with cheese mixture.

Top with Ritz crackers. Bake at 350 for 20-25 minutes.