Marvelous 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.

Looking for an economical dinner to satisfy your hungry family? This tasty and filling casserole is just the thing! Makes a great breakfast too!

1 pound bulk pork sausage
1 (15-1/2 oz) can white hominy, drained
12 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces process cheese spread (Velveeta), sliced

Brown the sausage in a large skillet, drain and crumble; return to skillet. Add hominy; stir until heated through, about 5 minutes.

In a large bowl, whisk together the eggs, milk, salt and pepper. Stir into hominy mixture; cook until eggs are set, stirring frequently.

Pour into a 2-quart baking dish; top with cheese slices. Place under broiler until the cheese is melted. Makes 8 servings.

A hearty, hunger-satisfying casserole your family is sure to enjoy!

3 cups uncooked rotini pasta
1 pound bulk Italian sausage
1 (28 oz) can crushed tomatoes
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups sliced fresh mushrooms
1 (7 oz) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese

1. Cook and drain the pasta as directed on the package, using minimum cooking time.

2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink, 5 to 7 minutes; drain.

3. In a small bowl, combine the tomatoes, garlic, basil, salt and pepper; mix well.

4. In a 13×9-inch baking dish sprayed with cooking spray, layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese. Repeat layers with remaining ingredients.

5. Bake at 375 degrees F for 35 to 40 minutes or until cheese is golden brown and casserole is hot. Makes 8 servings.

A hearty and delicious dish for breakfast, brunch or even dinner!

4 cups frozen southern-style hash brown potatoes
1 can (15 oz) black beans, rinsed and drained
1 cup Green Giant Niblets frozen corn
1 cup frozen stir-fry bell peppers and onions (from 16 oz bag)*
2 cups shredded Colby-Monterey Jack cheese (8 oz)
2 tablespoons chopped fresh cilantro
8 large eggs
1-1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)

1. Spray 13×9-inch (3-quart) baking dish with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro.

2. Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover; refrigerate at least 2 hours but no longer than 24 hours.

3. Heat oven to 350 degrees F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Makes 6 to 8 servings.

* Frozen stir-fry bell peppers and onions is a time saving product, but if it is unavailable, substitute 1/2 cup each chopped onion and bell pepper.

Recipe and photo are from Betty Crocker.

A cheesy, delicious all-in-one dinner your family will gladly come to the table to enjoy!

1 (24 oz) bag Green Giant frozen broccoli, carrots, cauliflower & cheese flavored sauce
2 cups diced cooked chicken*
4 medium green onions, chopped (1/4 cup)
4 cups frozen potato nuggets (from 2-lb bag)
1/2cup finely shredded cheddar cheese (2 oz)

1.Heat oven to 375 degrees F. In ungreased 11×7-inch (2-quart) baking dish, place broccoli, carrots, cauliflower and cheese sauce. Microwave uncovered on High  3 to 5 minutes, stirring once, until thawed. Stir well until cheese sauce is melted.

2. Stir chicken and 3 tablespoons of the onions into vegetable-cheese mixture. Top with frozen potato nuggets.

3. Bake 40 to 45 minutes or until bubbly around edges and potato nuggets are golden brown. Sprinkle with cheese and remaining 1 tablespoon onion. Bake 5 to 10 minutes longer or until cheese is melted. Makes 6 servings.

* Cooked turkey can be used in place of chicken and mozzarella cheese instead of cheddar.

The recipe and picture are from Betty Crocker.