Cook of the Week: Donna Johnson recipes

By NEMS Daily Journal

Buffalo Chicken Noodle Bake
1 onion, chopped
2 tablespoons butter
2 cans cream of chicken soup
1⁄4 to 3⁄4 cup hot sauce, to your taste
2 pounds chicken breasts, cooked and cubed
2 cups sour cream
1⁄2 cup ranch dressing
2 cups shredded Mozzarella cheese, divided
Salt, pepper, garlic salt to taste
1 pound penne pasta, cooked and drained
Preheat oven to 350 degrees.
Sauté onion in butter; add soup, hot sauce, chicken, sour cream, ranch dressing and 11⁄2 cups of cheese. Season with salt, pepper and garlic salt. Combine chicken mixture with cooked noodles and pour all into a casserole dish; top with remaining cheese. Bake until bubbly, about 30 minutes.
Makes 8 to 10 servings.

Old-Fashioned Green Beans
4 cans cut green beans, rinsed and drained
4 beef bouillon cubes
4 packets Sweet ‘n Low sugar substitute
4 tablespoons vegetable oil or bacon grease
Combine all ingredients in a large saucepan. Cover with water. Bring to a boil, reduce heat to simmer, cover and let cook until all liquid is gone, 4 to 5 hours.
Note: Donna Johnson got this recipe from her mother-in-law, Mavis Johnson.
Southwestern Cornbread Salad
1 package dry ranch dressing mix
1 cup sour cream
1 cup mayonnaise
1 skillet cornbread, baked using 1 (4-ounce) can diced green chilies
1 can black beans, drained
1 can kidney beans, drained
1 green bell pepper, chopped
1 bunch green onions, chopped
3 large tomatoes, diced
2 cans sweet yellow corn, drained
11⁄2 cups shredded Cheddar cheese
12 slices bacon, cooked and crumbled
Combine dressing mix, sour cream and mayonnaise and refrigerate until chilled.
Crumble half the cornbread and reserve the other half for another use.
In a large bowl, layer ingredients in this order: crumbled cornbread, black beans, kidney beans, green pepper, green onions, half of the dressing, tomatoes, corn, remaining dressing, cheese and bacon. Refrigerate until ready to serve.

Hash Brown Casserole
1 (32-ounce) bag hash brown potatoes, thawed
1 onion, chopped
2 cans cream of chicken or mushroom soup
8 ounces sour cream
2 cups shredded cheese
1 stick butter, melted
1 sleeve Ritz crackers, crushed
Preheat oven to 350 degrees.
Combine potatoes, onion, soups, sour cream and cheese and pour into a greased casserole dish. Combine melted butter and crushed Ritz crackers and sprinkle on top of the casserole. Bake for 45 minutes or until bubbly.

Graham Cracker Eclair Cake
1 box graham crackers
11⁄2 cups cold milk
1 small box instant vanilla pudding mix
8 ounces whipped topping
1 tub chocolate frosting
Arrange 10 graham cracker planks, overlapping slightly, in the bottom of a 9×13-inch pan. Set aside.
Combine milk and pudding mix and beat with a wire whisk for 2 minutes or until well-blended. Let stand 5 minutes to thicken. Gently fold in whipped topping until blended.
Spread half of pudding mixture over graham crackers in pan. Top with 10 more graham cracker planks and the remaining pudding mixture. Cover with 10 more graham cracker planks. Refrigerate at least 3 hours. Spread with chocolate frosting before serving.