Stuffed Shells\r\n 6 oz. giant shells\r\n10 oz. frozen chopped broccoli\r\n2 tsp. butter\r\n2 medium onions, chopped\r\n1 tsp. basil\r\n1 tsp. oregano\r\n2 cups mushrooms\r\n1\/2 tsp. salt\r\n1 Tbsp. Hudson Cream flour\r\n3\/4 cup milk\r\n1\/2 cup parmesan cheese\r\n1\/2 cup whipping cream\r\n1 cup mozzarella cheese\r\nCook pasta and rinse in cold water. Drain.\r\nCook broccoli and drain.\r\nPreheat oven to 375\u00ba.\r\nHeat butter, and saut\u00e9 onions, mushrooms, add basil, oregano, salt and broccoli. \r\nSprinkle flour over mixture and add milk, whipping cream and 1\/2 of the cheese.\r\nStir until the cheese melts.\r\nRemove from heat and let cool.\r\nFill shells with mixture and placed in a buttered 9 x 13 inch baking dish.\r\nTop with remaining cheese.\r\nBake for approximately 25 minutes.\r\n\r\nChicken and Cheddar Casserole\r\n4 chicken breasts, cooked and diced\r\n1 can mushroom soup\r\n1 can chicken consomm\u00e9\r\n8 oz. cheddar cheese\r\n2 boxes Kellogg\u2019s stuffing crumbs.\r\nMix all ingredients together.\r\nBake in a 9 x 13 inch pan for 30 to 40 minutes at 350\u00ba.