Shrimp Dip

Two cans of shrimp (tiny or broken)
One cup of Mayonnaise
One tablespoon of lemon juice
One package of cream cheese, softened
Minced onion, salt, and pepper to taste

Blend all ingredients in a bowl and chill overnight.

Reuben Casserole

• 2 cups sauerkraut, rinsed and drained
• 1/2 teaspoon caraway seed
• 1 pound corned beef, sliced into bite size pieces
• 1 cup mayonnaise
• 1 cup Thousand Island dressing
• 2 large tomatoes, sliced thin
• 3 cups Swiss cheese, shredded
• 8 slices dark rye bread, crumbled
• 4 tablespoons butter, melted

Spread sauerkraut in bottom of buttered casserole dish. Sprinkle half of caraway seed over sauerkraut. Layer corned beef over sauerkraut and drizzle dressing mixture over all. Layer tomato slices and cheese over dressing. Toss bread crumbs and remaining caraway seed with butter and spread over cheese layer. Bake at 400° for 25 minutes.

Pizza Casserole

• 24 ounces elbow macaroni
• 2 pounds ground beef
• 2 large cans (or 4 small) pizza sauce
• 2 cans cheddar cheese soup
• 1 can mushrooms (optional)
• 2 bags shredded mozzarella cheese

Cook and drain noodles. Add pizza sauce and cheddar cheese soup to ground beef. Add noodles and mushrooms. Pour into a 9×13 pan. Cover with foil and bake at 350° for 1 hour. Remove from oven and sprinkle shredded cheese on top. Return to oven, uncovered until cheese melts.