These are the best I’ve tried. They are very thin and delicate. Store in a loosly covered box…if it’s airtight, the cookies will not stay crisp.

These are melt-in-your-mouth good!

There are lots of similar recipes out there for this dip, but this has to be one of the first. I had it at a party in 1972!

My mother used to make this with a vegetarian stroganoff, but it can be used with any sauced dish that uses cooked noodles. Serving this way makes the dish look extra special.

I remember my grandmother making this back in the early 1950’s. I’m sure this is what sparked my love for lemons!

I have changed a couple things from the original recipe…added onions and fresh mushrooms rather than canned. This is very good!
You can also divide the casserole into two smaller dishes and freeze one to bake later.

I found this recipe in 2000. It’s a simple, but good basic sauce. You can always add meat or veggies to it.