Sunday Suppers Recipes

Thank you for volunteering to make casseroles for Sunday Suppers.

Please use the recipe that has been assigned to your group. Everyone in your group should use the same recipe so that all of our guests are served the same food.

On Sunday, casseroles need to arrive at 3:30pm through the Edward Street door in order to have enough time to prepare for serving. 

Chicken Casserole

3 cups grated cheddar
1 cooked BBQ chicken (Deli)
900g bag frozen, mixed vegetables
1 1/2 cups milk
3 cans mushroom soup
6 cups uncooked macaroni
1 cup light mayonnaise
1 cup bread crumbs

De-bone chicken and chop. In large bowl mix soup, milk, and mayonnaise, stirring well. Add chicken meat, cooked macaroni, cheese, and vegetables (no need to cook the vegetables). Place in greased roaster, sprinkle with bread crumbs. Bake at 350 for 1 hour.
Remember to bring it hot!

Cottage Cheese Beef Bake

1 large pkg. noodles (900g)-boil & drain
2 15 oz. cans tomato sauce
5 lb. ground beef, browned & drained
1 cup chopped onion, browned with meat
750 gram bag of frozen veggies
1 tsp. marjoram or savoury
1/2 tsp. each salt and pepper
3 cups cream style cottage cheese
1/2 cup Parmesan
250 grams (1 cup) cream cheese, softened
2 eggs, beaten

Saute browned meat with onion and green pepper. Stir in spices and tomato sauce. Add cooked noodles. Place half meat/sauce/noodle mixture in large (greased) foil roasting pan. Combine cottage cheese, cream cheese and eggs in a small bowl then spread over meat mixture. Top with remaining meat mixture. Sprinkle with Parmesan. Bake uncovered at 350 degrees for 45 minutes.
Remember to bring it hot!

Ham & Vegetable Bake

4 cups dry white rice
1 large onion, chopped
900gm/1kg package of frozen vegetables
1 kg fully cooked ham, cubed (about 6 cups)
225 g cheddar cheese, shredded (about 2 cups)
2 (10 oz / 284 ml) cans cream of celery soup
2 (10 oz / 284 ml) cans cream of mushroom soup
2 soup cans 2% milk
1 tbsp Worcestershire sauce

Cook rice (yields about 8 – 10 cups total). Chop onion. Place cooked rice in a large, greased foil casserole. In a large bowl, whisk together the soup, milk and Worcestershire sauce. Add the remaining ingredients and mix well. No need to cook vegetables. Pour ham and vegetable mixture on top of rice. [If you’re making this ahead, stop here and chill.] Bake, covered, at 350°F for 1 hour [longer if it’s been chilled].
Remember to bring it hot!


4 kg lean meat (2 large family packs)
1 1/2 cups oatmeal
2 cups Italian tomato sauce
2 eggs
1 cup fine ground breadcrumbs
2 packages dried Lipton onion soup mix
1 tbsp. salt
4 tbsp. Worcestershire sauce

Mix all ingredients together well. In a foil roaster form into large flat loaf. Bake in 350 oven for 1 hour.
Remember to bring it hot!

Pineapple Chicken Bake

1 cooked deli chicken, deboned
4 (10 oz / 284 ml) cans cream of mushroom soup
1 soup can water
2 (10 oz / 284 ml) cans sliced mushrooms, liquid from 1 can
1 (14 oz / 398 ml) can pineapple tidbits, liquid included
2 large onions, chopped
3 stalks celery, chopped
1 (750 g) bag frozen peas
2 Tbsp soy sauce
2 packages chow mein noodles (11-14 oz.)

Combine all of the ingredients, except the chow mein noodles (no need to pre-cook vegetables). Fold in half of the chow mein noodles and place into roasting pan. Shake the remainder of the noodles on top. Cover and bake at 350 for an hour. Remove foil and bake 30 min longer, until hot and bubbly.
Remember to bring it hot!

Shepherd's Pie

5 lb. ground beef
1kg frozen mixed vegetables
2 envelopes onion soup mix
3 cups milk
10 lbs potatoes
1 cup milk butter to taste salt and pepper

In a large pan, brown ground beef. Drain excess fat and return to heat. Add onion soup mix and 3 cups milk. Add salt & pepper to taste. Stir in frozen vegetables. Place meat mixture in large foil casserole pan, lightly greased. Boil potatoes and mash with milk, butter and salt/pepper until smooth. Spread over meat mixture and dot with butter or cheese. Place in oven at 350 until potatoes are lightly browned on top or gravy begins to bubble through.
Remember to bring it hot!

Spaghetti Pie

1 large (900 g) package spaghetti 
1/2 cup non-hydrogenated margarine (eg. Becel)
3 beaten eggs
1/2 cup light Parmesan cheese
1.5 kg extra lean ground beef
2 onions, chopped
1 green pepper, chopped
2 large (680 ml) cans tomato sauce
1 large (13 oz / 369 ml) can tomato paste
1 tsp garlic powder
1 tbsp sugar
1 tbsp oregano
3 cups 1% cream style cottage cheese
1 cup grated Mozzarella cheese

Cook and drain spaghetti. Mix in margarine, beaten eggs and Parmesan cheese. Brown meat and onions; add green pepper when nearly done. (Drain fat if necessary – retain juices.) Stir in tomato sauce, tomato paste, sugar and spices. Pour half of spaghetti mixture into a large, greased roaster. Spread half the cottage cheese over the spaghetti mixture. Pour half the meat mixture over all. Repeat layers: spaghetti, cottage cheese and meat. [If you’re making this ahead, stop here and chill.] Bake at 350 for 1 hour [longer if it’s been chilled] Sprinkle with Mozzarella cheese after the casserole is fully cooked.
Remember to bring it hot!