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Hashbrown Casserole

Serves 25

  • 2 (2 pound) packages frozen hash brown potatoes, thawed
  • 2 cups melted butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 16 ounce container sour cream
  • 1 cup chopped onions
  • 4 cups shredded Cheddar cheese
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 4 cups crushed cornflakes cereal
  • ½ cup melted butter


STEP 1: Preheat oven to 350 degrees

STEP 2: In a large bowl, combine hash browns, 2 cups melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a large foil pan.

STEP 3: In a medium saucepan over medium heat, sauté cornflakes in 1/2 cup melted butter, and sprinkle the mixture over the top of the casserole.

STEP 4: Bake covered in preheated oven for 40 minutes.

Mac and Cheese

50 servings

  • ½ cup butter
  • ¾ cup flour
  • 5 pounds elbow macaroni
  • 10 cups milk, divided
  • 2 pounds Colby cheese, shredded
  • 2 pounds sharp Cheddar cheese, shredded
  • 1 teaspoon salt
  • ½ teaspoon white pepper (or black pepper)
  • 1 cup seasoned bread crumbs or crumbled buttery crackers
  • ½ cup melted butter


STEP 1: Preheat oven to 350 degrees.

STEP 2: Make a roux by melting butter, add flour and stir, then cook over low heat for 2-3 minutes while stirring constantly.  Set aside to cool.

STEP 3: Cook macaroni according to package directions.  Drain and put into a disposable foil pan.

STEP 4: While macaroni is cooking, heat 8 cups of milk, add the Colby and Cheddar cheeses and cook over medium heat while stirring to melt cheese.

STEP 5: Add the salt and pepper to the cheese mixture.  Add the roux and stir until well thickened.  Add this cheese sauce to the cooked macaroni and mix well to coat macaroni.  Pour in the remaining 2 cups of milk.

STEP 6: Combine the bread crumbs or cracker crumbs with the melted butter and sprinkle over the top of the macaroni.

STEP 7: Bake at 350 for about 30-45 minutes or until bubbly in the middle.

Baked Beans

Serves 50

  • 1 ½ can (1 gallon size) pork and beans
  • ¾ pound brown sugar
  • ¾ bottle (32 ounce) ketchup
  • ¼ pint prepared mustard
  • ¼ pound bacon, chopped
  • ¼ package (16 ounce size) frozen chopped onions
  • Salt and pepper to taste


STEP 1: Preheat the oven to 350 degrees.

STEP 2: Combine all the ingredients and mix well to dissolve the brown sugar.  Pour into disposable foil pan.

STEP 3: Place the pan in the oven and bake at 350 degrees for 1.5 hours

Fruit Salad

Serves 25

  • 3 cups red seedless grapes
  • 3 cups green seedless grapes
  • 2 cups cubed pineapple
  • 2 cups cubed cantaloupe
  • 3 cups quartered strawberries (caps removed)
  • 2 pints blueberries
  • 1.5 cups orange juice
  • ½ cup honey
  • 2 teaspoons cinnamon


STEP 1: Wash grapes, strawberries and blueberries, set aside to drain

STEP 2: Place all fruit in a large tin foil pan

STEP 3: In a medium size bowl, whisk orange juice, honey and cinnamon until thoroughly combined.  Pour dressing over fruit and gently toss with large spoon.  Cover fruit with plastic wrap and place in refrigerator until ready to serve.

Honey Butter Skillet Corn

Serves 25

  • 1 stick butter
  • 8 tablespoons of honey
  • 4 (16 ounce) bags frozen corn
  • 1 (8 ounce) brick cream cheese cut into chunks
  • 1 teaspoon salt
  • ½ teaspoon black pepper


STEP 1: In a skillet pan, over medium-high heat, melt the butter and honey.  Once melted, add the frozen corn and cook 5-8 minutes, stirring occasionally, until cooked through.

STEP 2: Add cream cheese, salt, and pepper.  Stir together and let it cook, about 3-5 minutes, while stirring occasionally.

STEP 3: Be sure to store in a well-covered container in the refrigerator.

Cookies & Cupcakes

Please feel free to make your favorite recipe!

Thank you for volunteering to make a side dish or dessert!

This page contains all side dish recipes, so please scroll down the page to find the recipe you signed up to make. 

Remember to use a foil pan to deliver your food. We will supply the serving utensils.

Deliver your food to the cafeteria on Sunday, August 6,  between 8:00 am – 11:30 am