Marvelous Recipes

A delicious change-of-pace from traditional baked potatoes!

4 baking potatoes
1 can (10-3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
(Regular or 98% Fat-Free)
1/2 cup milk
2 cups frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese (4 ounces)

1. Bake the potatoes in a 400 degree F. oven for 45 minutes or until the potatoes are fork-tender. Cut the potatoes lengthwise into quarters.

2. Arrange the potato pieces in a 13×9x2-inch shallow baking dish. Stir the soup, milk, broccoli and 1/2 cup of the cheese in a medium bowl. Pour the soup mixture over the potatoes. Cover the dish with foil.

3. Bake at 400 degrees F. for 30 minutes or until hot and bubbly. Top with the remaining cheese. Makes 8 servings.

Recipe and photo are from Campbell’s.

If your family likes baked potatoes, they will enjoy these meltingly lush, fragrant with garlic, twice-baked potatoes!

4 large baking potatoes, scrubbed
1 garlic bulb
1/2 cup low-sodium chicken broth
1/2 cup nonfat sour cream
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
Paprika

1. Preheat the oven to 425 degrees. F.

2. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake until the potatoes are tender and the garlic is browned and softened, 50-60 minutes. Let the potatoes and garlic cool until comfortable to handle, about 15 minutes.

3. Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact. Cut the garlic bulb in half; squeeze out the pulp and add to the potato. Add the broth, sour cream and pepper; stir and mash with a fork to the desired texture. Spoon the stuffing back into the potato skins; sprinkle with the cheese and paprika.

4. Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.

Per Serving: 153 Calories, 1 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 73 mg Sodium, 31 g Total Carbohydrate, 3 g Dietary Fiber, 5 g Protein, 73 mg Calcium.

Serving Provides: 1 Bread

Points Per Serving: 3.

Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook.

1 can (10-3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/4 cup milk
1 tablespoon butter, melted
Dash ground red pepper
1 bag (16 ounces) frozen whole kernel corn, thawed* (about 3 cups)
1 can (4 ounces) Pace Diced Green Chiles
1 can (2.8 ounces) French fried onions (1-1/3 cups)

1. Stir the soup, milk, butter, pepper, corn, chilies and 2/3 cup onions in a 1-1/2-quart casserole.
2. Bake at 350 degrees F. for 25 minutes. Stir the vegetable mixture.
3. Sprinkle the remaining onions over the vegetable mixture. Bake for 5 minutes more or until the onions are golden brown. Makes 6 servings.

* To thaw the corn quickly, cut off 1 corner on bag, microwave on HIGH for 3 minutes.

Recipe and photo are from Campbell’s.

A quick and easy way to perk up the taste of asparagus! Your family will love the creamy sauce!

1 can (10-3/4 ounces) Campbell’s Cream of Asparagus Soup
2 tablespoons milk
1-1/2 pounds asparagus, trimmed, cut into 1-inch pieces (about 3 cups)
or 2 packages (10 ounces each) frozen asparagus cuts

1. Stir the soup and milk in a 2-quart saucepan over medium heat to a boil, stirring occasionally.
2. Add the asparagus. Reduce the heat to low. Cover and cook for 10 minutes or until the asparagus is tender, stirring occasionally. Makes 6 servings.

Recipe and photo are from Campbell’s.

My best friend Judi shared this recipe with me and it has become a family favorite.

1 (32 oz) package frozen hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 (10.5 oz) can condensed cream of celery soup
1 (16 oz) carton sour cream
1/2 cup chopped onion
1/2 cup melted butter or margarine
1-1/4 teaspoons salt
1/2 teaspoon pepper

1. Arrange the thawed hash brown potatoes in bottom of a 13×9-inch baking dish sprayed with cooking spray. Sprinkle the cheddar cheese over the potatoes.

2. In a medium bowl, combine the remaining ingredients; stir into the potato mixture.

3. Bake at 350 degrees F for 1 hour or until hot and bubbly. Makes 8 servings.

You’ll love the beautiful colors as well as the delicious flavor of this delightful vegetable and pasta dish!

2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
3 tablespoons olive oil
1 cup chopped onion (1 large)
1 cup sliced carrots
2 medium stalks celery, sliced (1 cup)
1 medium green bell pepper, chopped
1 medium zucchini or summer squash, quartered lengthwise and sliced
2 cloves garlic, chopped
2 cans (15 oz each) red kidney beans, drained, rinsed
1 can (15 oz) diced tomatoes with Italian herbs, undrained
1/2 cup finely shredded Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup refrigerated basil pesto

1. Heat oven to 350 degrees F. Cook and drain pasta as directed on package using minimum cook time.

2. Meanwhile, in a 10-inch skillet, heat oil over medium heat. Add onion, carrots, celery and bell pepper; cover and cook 5 to 8 minutes, stirring occasionally, until carrots are just tender. Uncover; stir in zucchini and garlic. Cook and stir 1 minute longer.

3. Place pasta in ungreased 2-1/2-quart casserole. Stir in carrot mixture, beans, tomatoes, 1/4 cup of the cheese, the salt, pepper and pesto. Cover casserole. Bake 40 to 50 minutes or until hot in center. Top each serving with remaining cheese. Makes 6 servings.

Recipe and photo are from Betty crocker.

This delightful creamy corn casserole will truly “spice-up” your dinner entrée! And it’s so simple and easy to make!

Cooking Spray
1 (10-3/4 oz) can condensed cheddar cheese soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1 (10 oz) can diced tomatoes and green chilies
1 (16 oz) bag frozen whole kernel corn, thawed
1 cup coarsely crushed tortilla chips or 1 cup French-fried onions

1. Spray an 11×7-inch (2 quart) casserole with cooking spray.

2. In a large bowl, combine the soup, diced tomatoes and green chilies and corn. Pour into prepared casserole. Sprinkle crushed tortilla chips over the corn mixture.

3. Bake at 350 degrees F for 30 minutes or until hot and bubbly. Makes 6 servings.

Potatoes are always a welcome addition to dinner. Here’s a delicious new way to serve them!

1-1/4 pounds potatoes (about 4 medium), sliced 1/4-inch thick
1 teaspoon dried thyme leaves
1/2 teaspoon (or to taste) ground black pepper
3 tablespoons canola oil
1 (10-1/2 oz) can cream of chicken soup
1/2 cup water
1-1/3 cups French fried onions

1. In a 13×9x2-inch baking dish, stir together the potatoes, thyme, pepper and oil; spread into a single layer.

2. Bake at 400 degrees F for 20 minutes; stir. Bake an additional 15 minutes or until the potatoes are fork tender.

3. Remove from the oven; reduce oven temperature to 350 degrees F. In a small bowl, combine the soup and water until smooth; pour over the potatoes. Sprinkle top with French fried onions. Bake 15 minutes more or until hot and bubbly. Serve while hot. Makes 4 servings.