from www.campbellskitchen.com
Tried on 11/27/07 Kids devoured it. Little R had second helping.
1 lb ground beef
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup (Regular or 25% Less Sodium)
1/4 cup water
1 T Worchestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked corkscrew pasta or elbow pasta
Cook beef and onion in skillet until browned. Pour off fat.
Add soup, water, Worchestershire, cheese and pasta and heat through.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Friday, April 10, 2009
Tuesday, March 24, 2009
Over the Rainbow Mac and Cheese
Oprah's website, a Patty LaBelle recipe
1 T vegetable oil
1 pound elbow macaroni
9 T butter
1/2 cup (2 oz.) shredded Muenster cheese
1/2 cup (2 oz.) shredded mild cheddar
1/2 cup (2 oz.) shredded sharp Cheddar
1/2 cup (2 oz.) shredded Monterey Jack
2 cups half & half
1 cup (8 oz.) Velveeta, cut into small pieces
2 large eggs, lightly beaten
1/4 t seasoned salt
1/8 t freshly ground black pepper
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
1 T vegetable oil
1 pound elbow macaroni
9 T butter
1/2 cup (2 oz.) shredded Muenster cheese
1/2 cup (2 oz.) shredded mild cheddar
1/2 cup (2 oz.) shredded sharp Cheddar
1/2 cup (2 oz.) shredded Monterey Jack
2 cups half & half
1 cup (8 oz.) Velveeta, cut into small pieces
2 large eggs, lightly beaten
1/4 t seasoned salt
1/8 t freshly ground black pepper
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Easy Chicken & Biscuits
www.campbellskitchen.com
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 t. dried thyme leaves, crushed
1/4 t. ground black pepper
4 cups cooked cut-up vegetables *
2 cups cubed cooked chicken
1 pkg. (about 7 oz.) refrigerated buttermilk biscuits (10)
1. MIX soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
2. BAKE at 400°F. for 15 minutes. Stir. CUT each biscuit into quarters. ARRANGE cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.
3. Serves 5.
4. TIP: *Use a combination of broccoli flowerets, cauliflower flowerets and carrots.
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 t. dried thyme leaves, crushed
1/4 t. ground black pepper
4 cups cooked cut-up vegetables *
2 cups cubed cooked chicken
1 pkg. (about 7 oz.) refrigerated buttermilk biscuits (10)
1. MIX soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
2. BAKE at 400°F. for 15 minutes. Stir. CUT each biscuit into quarters. ARRANGE cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.
3. Serves 5.
4. TIP: *Use a combination of broccoli flowerets, cauliflower flowerets and carrots.
Monday, March 2, 2009
Chicken and Stuffing Skillet
www.campbellskitchen.com
1 T butter or margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm ONe Step Suffing Chicken Mix
1 can (10 3/4 oz.) Campbells Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minutes or until no longer pink. Remove chicken.
Prepare stuffing in skillet according to package dierctions, except let stand 2 minutes.
Return chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
1 T butter or margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm ONe Step Suffing Chicken Mix
1 can (10 3/4 oz.) Campbells Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minutes or until no longer pink. Remove chicken.
Prepare stuffing in skillet according to package dierctions, except let stand 2 minutes.
Return chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
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