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.

Tender noodles, colorful broccoli and creamy sauce make this a winning dish!

3 cups uncooked medium egg noodles
2 cups broccoli flowerets
1 can (10-3/4 ounces) Campbell’s Condensed Cream of Chicken Soup
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper

1. Prepare the noodles according to the package directions in a 4-quart saucepan. Add the broccoli during the last 5 minutes of the cooking time. Drain the noodles and broccoli well in a colander and return them to the saucepan.

2. Stir the soup, sour cream, cheese and black pepper into the noodles and broccoli. Cook and stir over medium heat until hot.

3. Top with additional cheese before serving. Makes 5 servings.

Recipe and photo are from Campbell’s.

A delicious broccoli and rice combination that makes a great side or add cooked chicken, turkey or ham for a complete meal-in-one.

1-1/2 cups water
1/2 cup butter or margarine
1 tablespoon dry minced onion flakes
2 cups uncooked instant rice
1 (16 oz) package frozen chopped broccoli, thawed
1 (10.5 oz) can condensed cream of mushroom soup
1 (10-3/4 oz) can cheddar cheese soup
1 cup French-fried onions, (optional)

1. In a large saucepan, bring water, butter and onion to a boil. Stir in the rice; remove from the heat and let stand 5 minutes or until the water is absorbed.

2. Add the broccoli, cream of mushroom soup and cheddar cheese soup ; stir to blend.

3. Transfer mixture to a greased 11×7-inch baking dish. Bake, uncovered for 30 to 35 minutes or until hot and bubbly. Sprinkle with French-fried onions, (if using); bake an additional 5 minutes. Makes 8 servings.

Simple, easy-to-make and lip-smacking good! A great busy day recipe!

1 (10-3/4 oz) can cream of chicken soup*
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup frozen broccoli florets, thawed
2 cups cooked chicken, cubed**
2 cups hot cooked wide egg noodles
1/2 cup grated Parmesan cheese

In a large mixer bowl, combine the soup, milk, butter, pepper, salt, broccoli, chicken and noodles. Pour mixture into a 2-quart baking dish.

Bake for 20 minutes or until hot and bubbly. Stir; sprinkle with cheese and bake 5 minutes longer. Makes 4 servings.

* You can substitute cream of mushroom soup for the cream of chicken soup, if desired.

** I like to cook chicken in large quantities, cube it and freeze it in 1 cup portion sizes. When I need cooked chicken for a recipe all I have to do is thaw the amount I need. This saves a lot of time and allows me to serve my family a delicious dinner without spending a lot of time in the kitchen on those really busy days.

Simple, easy and delicious! A wonderful dinner for those busy workday evenings!

1 pound boneless, skinless chicken breasts, cut into cubes
1 tablespoon canola or vegetable oil
1 (10-3/4 oz) can condensed cream of chicken soup
2-1/4 cups water
2 teaspoons curry powder
2 cups frozen chopped broccoli, thawed
2 cups uncooked rotini pasta*

In a large skillet, cook the chicken in hot oil over medium-high heat until meat is no longer pink. Stir in the soup, water, curry powder, and broccoli. Bring to a boil.

Add the uncooked pasta; cook over medium heat for 10 to 15 minutes or until the pasta is done, stirring often.

*Basically any type pasta will work with this recipe. I used rotini because it was what I had on hand.

Simple and delicious, this is pure comfort food! For a heartier dish, stir in a can of black or chili hot beans when adding the last 4 ingredients.

1 pound lean ground beef
1 (12 oz) package macaroni & cheese dinner mix
2 cups water
1-1/4 cups salsa
1 (10 oz) package frozen broccoli cuts, thawed
2 teaspoons chili powder
1/4 teaspoon salt

Cook beef in a large skillet over medium heat until no longer pink; drain. Set aside the cheese packet from the dinner mix. Add the macaroni and water to the skillet. Bring to a boil; cover and simmer for 10 to 12 minutes or until the macaroni is tender.

Stir in the salsa, broccoli, chili powder and salt. Cover and simmer 5 to 8 minutes or until the broccoli is tender-crisp. Add the contents of the cheese sauce packet. Remove from the heat; cover and let stand 5 minutes. Makes 6 servings.

A super easy, totally delicious casserole* to quickly appease your family’s hunger!

2 cups fresh broccoli florets
2 cans (5 oz each) tuna in water, drained
2 cups shredded cheddar cheese (8 oz)
3/4 cup Original Bisquick mix
3/4 cup sour cream
3/4 cup milk
3  eggs

1. Heat oven to 350 degrees F. Spray 8-inch square (2-quart) baking dish with cooking spray.

2. Sprinkle broccoli, tuna and 1-1/2 cups of the cheese in baking dish.

3. In large bowl, stir Bisquick mix, sour cream, milk and eggs with wire whisk or fork until blended. Pour into baking dish.

4. Bake 30 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Makes 6 servings.

*Recipe and photo are from Betty Crocker.

A delicious chicken dinner that’s ready in minutes. You’ll love the cheesy flavor, and with everything cooked in one pan, cleanup is a breeze!

2 tablespoons butter or margarine
4 boneless, skinless chicken breast halves, cut into bite size chunks
1- (14-1/2 oz) can chicken broth
1-3/4 cups small shell pasta, uncooked
12 ounces Velveeta, cubed
1- (10 ounce) package frozen chopped broccoli, thawed*

1. In a large skillet over medium-high heat, melt butter or margarine. Add chicken chunks and cook about 2 minutes or until chicken is no longer pink, stirring occasionally.

2. Stir in chicken broth and bring to a boil. Add shells and reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until shells are tender.Add cheddar cheese and broccoli. Stir until cheese is melted. Makes 6 servings.

* The broccoli will be crisp tender. If you prefer a softer texture, precook the broccoli before adding it to the skillet.