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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.
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 Simple, easy and great tasting! Who could ask for a better dinner idea?
1 can (10-3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
1/3 cup milk
1 cup frozen peas (or your family’s favorite frozen vegetable)
2 cans (about 6 ounces each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
1/2 cup shredded cheddar cheese
1. Stir the soup, milk, peas, tuna and noodles in a 1-1/2-quart casserole.
2. Bake at 400 degrees F. for 20 minutes or until hot. Stir.
3. Sprinkle cheese over the tuna mixture. Bake for 2 minutes more or until the cheese melts. Makes 4 servings.
Recipe and photo are from Campbell’s.
Emily's Favorite Recipes:
 Creamy, cold weather comfort in every delicious bite!
2 cups uncooked wide egg noodles
4 (4 ounces each) boneless, skinless chicken breasts cut into 1/2-inch cubes
1/2 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons cornstarch
1 cup milk
2 cups chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded cheddar cheese, divided
1. Cook the egg noodles according to package directions; drain. Meanwhile, in a large skillet over medium-high heat, cook the chicken, celery and onion in the butter until the meat is no longer pink and the vegetables are tender.
2. In a medium bowl, combine the milk, chicken broth, garlic powder, salt and pepper until smooth; add to the meat mixture in skillet. Cook, stirring constantly until slightly thickened; stir in the cooked noodles and 1 cup of the cheese.
3. Pour into an 11×7-inch casserole; top with the remaining 1 cup cheddar cheese. Bake at 350 degrees F for 20 to 25 minutes or until bubbly and cheese is melted. Makes 6 to 8 servings.
Emily's Favorite Recipes:
Great taste and soothing comfort all wrapped up in one delicious casserole! Try it for dinner tonight!
1 pound bulk pork sausage (I use hot)
1 package (8 ounces) sliced mushrooms
2 stalks celery, coarsely chopped (about 1 cup)
1 large red bell pepper, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried marjoram leaves, crushed
1 box (6 ounces) seasoned long-grain and wild rice mix
1-3/4 cups Swanson Chicken Stock
1 can (10-3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1 cup shredded Cheddar cheese (about 4 ounces)
1. Cook the sausage in a 12-inch skillet over medium-high heat until it’s well browned, stirring often to separate meat. Pour off any fat.
2. Add the mushrooms, celery, pepper, onion, thyme, marjoram and the seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.
3. Stir the sausage mixture, stock, soup, rice blend and 1/2 cup cheese in a 3-quart shallow baking dish. Cover the baking dish.
4. Bake at 375 degrees F. for 1 hour or until the sausage is cooked through and the rice is tender. Stir the sausage mixture before serving. Sprinkle with the remaining cheese. Makes 6 servings.
Recipe and photo are from Campbell’s.
Emily's Favorite Recipes:
 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 spicy rub adds the perfect touch to chicken in this full-flavored, easy-to-make casserole.
1-1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) Progresso black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)
1. Heat oven to 375 degrees F. spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch, add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180 degrees F) and sweet potatoes are fork-tender. Sprinkle with green onions. Makes 6 servings.
Recipe and photo are from Betty Crocker.
 Simple and easy-to-make but tastes great. The perfect dinner for guests or family!
1-1/2 lb lean (at least 80%) ground beef
1 package (8oz) sliced mushrooms
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices (1 oz each) provolone cheese
2 tablespoons butter
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, chopped
1 can (16.3 oz) Pillsbury Grands Homestyle original biscuits
1. Heat oven to 350 degrees F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
2. In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
3. In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
4. Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.
5. Bake 35 to 40 minutes or until biscuits are golden brown on top. Makes 8 servings.
Recipe and photo are from Betty Crocker.
 I started throwing ingredients together and this is what I came up with. My family liked it so much, they ate the whole casserole–no leftovers!
2 cups uncooked radiatore pasta
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter or margarine
2 (10-3/4 oz) cans condensed cream of chicken soup
1 cup sour cream
2 (4.5 oz) cans chopped green chilies, undrained
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken
1-1/2 cups shredded Mexican blend or cheddar cheese
1. Cook the pasta according to the package directions; drain and set aside. In a medium skillet over medium-high heat, cook the onion and celery in butter until tender; about 4 minutes.
2. In a large bowl, combine the soup, sour cream, chilies, pepper and chicken. Stir in the cooked pasta. Pour mixture into a 3-quart casserole sprayed with cooking spray. Top with the cheese.
3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.
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