Here's the basic measurements for the sauce. I would make 1/2 a recipe...you may still have some leftover. Should be enough for 2 casseroles....2 pounds of pasta. For a funeral lunch, I figure 20 servings per casserole....I served the same thing to a younger group...at lunch and 21 people ate almost all of 2 casseroles!....go figure. For one casserole, I figure 1 pound of fusilli cooked and 3 1/2 cups of cooked chicken, cut up....and 2 to 3 cups of "other stuff"...last time I did it I used carrot buttons steamed to be partly cooked, sauteed celery and sauteed sweet onion and frozen peas....just dumped out of the bag. You could use frozen broccoli and canned mushrooms too. Mix the cooked pasta with the sauce...add cooked chicken and veggies....top with toasted bread crumbs or crushed corn flakes...sprinkle with grated parmesan cheese and cover with foil and bake 350 until heated through. I use an instant read and make sure it's heated to 160. Cream sauce using 1 cup butter, 1 cup flour, 4 cups chicken broth, 3 cups of milk and 1 pound of cream cheese, some ( 2 T?) dry parsley, some (2 T?) wÂshire Some pepper ( 2 teaspoons?) melt butter in large heavy pan....add flour and cook 1 minute or 2...whisk in the chicken broth and cook about 3 to 5 minutes until thickened....cut up cream cheese and add....stir until melted...add milk and heat. Season with salt to taste, 2 T dry parsley, 2 teasspoons worchestershire and pepper to taste. Linda C

Linda, that's a very interesting recipe. I still have some rice leftover. I was trying to figure out what to do. I may give your recipe a try. I might substitude sausage instead of bacon. I have been eating a lot of bacon lately. Thanks for posting. dcarch

This was a hit at a baby shower I attended and I asked for the recipe. Later, I made it for a baby shower I hosted. Afterward I was asked for the recipe, and then asked to take it to another event. It's a tried and true hit. Broccoli Supreme Casserole * 2 (10 oz.) packages frozen chopped broccoli * 3 C cottage cheese (1 large container is perfect) * 3 eggs * 6 Tbsp. butter * 1/3 C flour * 1/4 C finely minced onion (I use 1 small onion) * 1 (8 oz.) can whole kernel corn, drained * 1/2 pound cheddar or swiss cheese, diced (I use cheddar) * 1/2 tsp. salt * 1/4 tsp. pepper * few drops hot pepper sauce * 2 slices bread (white or wheat) * 1/2 C crumbled bacon (optional) Cook broccoli according to package directions and drain. Combine cottage cheese, eggs, 4 Tbsp. butter and flour in flood processor or blender. Blend until cottage cheese mixture is smooth and creamy; pour into large bowl. Fold in broccoli, onion, corn (drained), cheese, salt, pepper, and hot pepper sauce. Pour into a greased, deep 2-1/2 quart casserole. Make soft bread crumbs by tearing 1 bread slice into blender container and blending on low speed until soft crumbs have formed. Repeat with remaining bread slice. Melt remaining 2 Tbsp. butter in skillet. Add crumbs and saute until golden brown (over just above medium heat, this takes about 15 minutes). Sprinkle buttered bread crumbs and bacon over cottage cheese mixture. Bake at 350F for 1 hour or until mixture is set. Makes 8-12 servings.

Back home, for a bit. Here is the Zucchini Soup recipe. Zucchini Soup Yields 12 cups I pound Italian sausage, bulk or remove casings, crumbled 2 pounds zucchini, ends cut off and coarsely chopped 2 cups chopped celery 2 green bell peppers, chopped 1 cup chopped onion 42 ounces canned diced tomatoes 1 (10 oz) can tomatoes with green chiles 2 teaspoons salt 1 teaspoon Italian seasoning 1 teaspoon oregano 1 teaspoon sugar 1 teaspoon minced garlic 1/2 teaspoon basil Grated Parmesan cheese for garnish Brown the sausage in a skillet. Drain. reserving a small amount of fat. Saute the zucchini, celery, bell peppers, and onion in the same skillet until tender. Combine sausage, zucchini mixture, undrained tomatoes, and remaining ingredients, except Parm, in a stockpot or dutch oven. Simmer for 1 hour covered, stirring occasionally. Do not be alarmed if soup appears too thick. Liquid will form as the soup simmers. Ladle into bowls. Garnish with Parm. Freezes well. bbstx's notes: I used sweet Italian sausage. I used a scant 2 cups of celery. It can overpower other flavors so easily. I was careful to choose small zucchinis with smooth, tender skin, so I did not peel the zucchini. I used Original flavor Rotel tomatoes for the tomatoes with green chiles. Bon appetit!