Marvelous Recipes

1 (10-3/4 ounces) can condensed cream of chicken with herbs soup
1/2 cup milk
1 tablespoon lemon juice
1 (16 ounces) bag frozen broccoli cuts, thawed
1-1/3 cups French fried onions

1. Combine the soup, milk, lemon juice, broccoli and 2/3 cup of the onions in a 1-1/2-quart casserole; stir and cover.

2. Bake at 350 degrees for 25 minutes or until the broccoli is tender; stir.

3. Sprinkle the remaining onions over the broccoli mixture; bake 5 more minutes or until the onions are golden brown. Makes 6 servings.

Emily

My family enjoys cabbage most any way I fix it but this is one of their favorite recipes (mine too)! It goes great with beef, pork or chicken.

1 medium head of cabbage, core removed and cut into wedges
1large onion, peeled and cut into wedges
1/2 cup melted butter
1/4 cup all-purpose flour
1 cup crushed saltine crackers
2 cups shredded cheddar cheese
2 cups milk

1. Place the cabbage and onion wedges in a large pot; cover with water. Bring to a boil over medium-high heat. Cook until tender; drain.

2. Add the remaining ingredients to the drained cooked cabbage; stir to blend. Pour into a buttered 13×9-inch casserole. Bake at 350 degrees F. for 25 to 30 minutes or until lightly browned on top and sauce is thickened. Makes 8 servings.

Emily

Your family and guests alike will enjoy this hearty and delicious casserole. And you will love how little time it takes to prepare!

1 (30 ounce) package frozen extra-spicy and crispy potato wedges
2 cups chopped fully cooked ham
8 slices bacon, cooked crisp and crumbled
1/2 cup chopped red bell pepper
1 cup chopped green onions
1 (15 ounce) jar cheese dip
1/2 cup sour cream

1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Arrange the potato wedges in the baking dish; bake for 10 to 15 minutes or until thawed and beginning to brown. Top with half each of the ham, bacon, bell pepper and green onions. Spread cheese dip on top; sprinkle with the remaining ham, bacon and bell pepper.

3. Bake for 20 to 30 minutes or until the cheese dip is melted and the potatoes are tender. Top with dollops of sour cream and the remaining green onions. Makes 8 servings.

Emily

A delicious alternative to the usual baked potato!

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

1. Preheat the oven to 425 degrees F. Pierce the potatoes several times with a fork; place on a baking sheet. Wrap the garlic bulb in aluminum foil and place alongside the potatoes. Bake for 50 to 60 minutes or until the potatoes are tender and the garlic is softened and browned. Allow the garlic and potatoes to cool for 15 minutes or until comfortable to handle.

2. Cut the potatoes in half lengthwise. Leaving the skins intact, scoop the pulp into a large bowl. Slice the garlic bulb in half; squeeze out the pulp and add it to the potato pulp. Add the chicken broth, sour cream and pepper, stirring and mashing with a fork until the desired texture. Spoon the mixture into the potato skins; sprinkle with the Parmesan cheese and paprika.

3. Place potatoes back on the baking sheet; bake 15 minutes or until the potatoes are heated through and lightly browned. Makes 8 servings.

Emily

We love these cheesy potatoes with just about any main dish I serve whether it’s beef, chicken or pork.

1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
10 cups thinly sliced (1/8-inch thick) all-purpose potatoes
1-1/2 cups shredded Parmesan cheese
1-1/2 cups shredded Mexican blend cheese

1. Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Melt the butter in a 2-quart saucepan over medium heat; stir in the flour using a wire whisk until smooth. Gradually stir in the milk; heat to boiling. Reduce the heat to Low; cook, stirring frequently, until sauce is slightly thickened, about 5 minutes. Stir in the Dijon mustard and salt.

3. Spread 1/2 the potato slices on bottom of baking dish; top with 1/2 of the sauce and 1/2 of each of the cheeses. Repeat the layers. Cover with aluminum foil.

4. Bake 50 minutes; remove the foil and bake an additional 15 to 20 minutes or until the potatoes are tender and the top is golden brown. Makes 12 servings*.

* This recipe can easily be reduced by half if desired.

Emily

A super easy way to enhance the flavor of ordinary cooked broccoli!

1 (10-3/4 ounces) can condensed cheddar cheese soup
1/4 cup milk
4 cups frozen broccoli florets

1. Stir the soup and milk in a 2-quart microwavable casserole; add the broccoli. Cover the dish with plastic wrap.

2. Microwave on High for 8 minutes or until the broccoli is crisp-tender, stirring once halfway through cooking time. Makes 6 servings.

Emily

Incredibly easy-to-make, this delicious hash brown recipe will definitely become a family favorite. I know it is at my house!

1 (32 ounces) package frozen Southern-style hash brown potatoes
1 (10-3/4 ounces) can condensed cream of potato soup, undiluted
1 (8 ounces) package shredded Colby-Monterey Jack cheese
1 (8 ounces) container sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 ounces) container spreadable onion and chive cream cheese

1. Place potatoes in a lightly greased 3-quart slow cooker. In a medium bowl, combine the soup, cheese, sour cream,salt and pepper; pour over the potatoes and stir together.

2. Cover and cook on Low for 3-1/2 to 4 hours or until the potatoes are tender. Stir in the cream cheese. Makes 10 to 12 servings.

Emily

Transform ordinary corn into an extraordinary dish that will have your family requesting this recipe again and again! Goes great with chicken, pork or beef.

1 (10-3/4 ounces) can condensed cheddar cheese soup
1/4 cup milk
1 tablespoon butter, melted
1/8 teaspoon ground red pepper
1 (16 ounces) package frozen whole kernel corn, thawed
1 (4 ounces) can diced green chilies
1-1/3 cups French fried onions

1. Stir together the soup, milk, butter, pepper, corn, chilies and 2/3 cup of the French fried onions in a 1-1/2 quart casserole.

2. Bake at 350 degrees F. for 25 minutes; stir.

3. Sprinkle the vegetable mixture with the remaining French fried onions; bake 5 minutes longer or until the onions are golden brown. Makes 6 servings.

Emily