Egg Casserole

9 eggs, slightly beaten

6 slices bread, cubed

1 lb. cooked breakfast sausage, cut bite-sized

1-1/2 tsp dry mustard

1 tsp. salt

½ tsp. pepper

8-12 oz. shredded cheddar cheese

3 c. milk


Mix and let sit in fridge for 8-12 hours (overnight is fine). 

Bake in shallow greased casserole pan at 350 degrees for about 1 hour. 


*Bring to church or to PADS already cooked*


<<-- Note:  If you signed up for the vegetarian casserole, omit the sausage and add spinach, peppers, and/or other veggies.

P.A.D.S. Recipes

Cheesy Chicken & Potato Casserole

*Please Bring Already Baked for us to Reheat*


1 pkg. (28 oz.) hash brown potatoes w/ onions & peppers (Potatoes O’Brien), thawed

1 can cream of chicken soup

1 cup sour cream

2 cups cheddar or Colby jack cheese, divided

½ cup milk

½ tsp. garlic powder

¼ tsp. ground black pepper

3 cups cooked chicken, shredded or cubed (seasoned as desired)


  • Heat oven to 375 degrees. Grease a 9”x13” pan.  Season the potatoes as desired.

  • Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in         medium bowl.

  • Spread the potatoes in the pan.  Top with the chicken.  Spread the soup mixture over the chicken.  Cover the pan.

  • Bake for about 50 minutes or until the potatoes are tender and the mixture is hot and bubbling.  Uncover the baking dish. Sprinkle with the remaining cheese.

  • Bake, uncovered for 5 minutes or until the cheese is melted.

Chicken and Noodles

12 oz. broad egg noodles.  Cook noodles and drain. 

Stir in 2 cans cream of chicken soup and 1 can milk. 

Stir in 4 cups cooked, diced chicken. 

Put in enough butter dabs to equal ½ stick. 

Add 1/8 c. parsley and mix all. 


Put in 9” x 13” pan. 

Sprinkle buttered bread crumbs on top. 

Bake at 350 degrees for 30-40 minutes.

Crazy Good Casserole

4-5 boneless, skinless chicken breasts            2 cups shredded Monterrey Jack cheese

6-10 strips bacon                                                    16 oz. spiral pasta

2 cans cream of chicken soup                            1 Tablespoon garlic powder


Cook and crumble bacon.  While bacon is cooking, cut chicken into bite sized chunks.  Set cooked bacon aside for later.  In the same pan, cook chicken in the bacon drippings.  Add garlic powder and salt and pepper to taste.  While chicken is cooking, prepare the pasta.


Drain pasta, return to pot.  Add the chicken, both cans cream of chicken soup, and 1 cup of the cheese and stir to mix well.  Then pour into a greased 9”x13” pan.  Top with crumbled bacon and remaining cheese.

**Volunteers should bring the casseroles to church just like this** and we will then bake it at 400 degrees for about 20 minutes, just until cheese is melted and beginning to brown on top.

Stained Glass Fruit Salad

2 – 11 oz. cans mandarin oranges, drained

1 -16 oz. can pineapple chunks in its own juice, drained

1- 10 oz. pkg frozen sliced strawberries, thawed but not drained

1 – 20 oz. can peach pie filling

3-4 sliced bananas

Mix all ingredients together & refrigerate. 

Sloppy Joes

2 lbs ground beef

1 c. chopped onion (optional)

1-½ c. catsup

¼ c. brown sugar

¼ c. lemon juice

1 Tblsp. Worcestershire sauce

2 tsp. dry mustard

1 tsp. salt

¼ tsp. pepper

Brown the ground beef and pour off the fat.  Add the rest of the ingredients and simmer until well-blended.

Tater Tot Casserole

2 lbs. ground beef

1 (32 oz.) bag frozen tater tots

1 large onion, chopped

Salt and pepper to taste

1 can cream of mushroom soup

1 cup sour cream

2 cups shredded cheddar cheese


  • Preheat oven to 375 degrees. Spray a 9”x13” pan with cooking spray.

  • Brown ground beef. Season with salt and pepper while browning. Drain.

  • Add chopped onion, cook until tender.

  • Whisk together soup and sour cream, combine with ground beef mixture, and spread in the pan.

  • Top mixture with tater tots.

  • Bake, uncovered, for 30-40 minutes till bubbly and tots are golden brown.

  • Remove from oven and top with cheese, return to oven until melted.

Watergate Salad  

2 pkgs. pistachio instant pudding (4 serving size)

1 c. chopped nuts (any kind)

2 c. miniature marshmallows

2 large cans crushed pineapple (in its own juice)

8 oz carton Cool Whip


Empty crushed pineapple with juice into bowl.  Sprinkle

dry pudding mix into pineapple and mix well (will get

thick).  Add other ingredients at once and mix well.

Fold in Cool Whip.  Store in refrigerator.

Cherry Crisp

2 cans cherry pie filling                                  

1 box yellow cake mix

1 c. melted butter

1 c. chopped pecans


Put the cherry filling in a 9”x13” pan. 

Sprinkle cake mix over pie filling.

Drizzle melted butter over cake mix.

Top with chopped pecans.

Bake 45-55 minutes at 350 degrees.