Marvelous Recipes

For a delicious comfort food dinner, you can’t go wrong with this flavorful, yummy recipe. Simply “marvelous”!

12 ounces uncooked wide egg noodles
1 (10-1/2 ounce) can cream of chicken soup
1 (10-1/2 ounce) can cream of mushroom soup
1 cup sour cream
1/3 cup milk
2 cups cubed cooked chicken
8 ounces Velveeta, cubed
1 medium onion, chopped
3/4 cup roasted red bell peppers (from jar)
1 (2.25 ounce) can sliced ripe olives
1 (6 ounce) package French fried onions

1. Cook the noodles according to the package directions; drain. In a very large bowl, combine the soups, sour cream and milk. Stir in the noodles, chicken, cheese, onion, red bell peppers and olives.

2. Pour into a greased 3-quart baking dish.* Sprinkle with the French fried onions. Bake at 350 degrees F. for 30 to 35 minutes or until hot and bubbly. Makes 8 servings.

* This recipe makes a lot so I divide it between two 8×8-inch baking dishes. I serve one and freeze the other for later use.

This recipe turned out wonderful. I was a little unsure of it’s success while I was putting it together but was truly delighted with the way it turned out. So was my hubby and son!

2 cups Radiatore (or other small pasta)
1 (14 ounce) package frozen broccoli cuts, thawed
3 cups cubed cooked chicken
1 (10.5 ounce) can cream of mushroom soup
2 (10.5 ounce) cans cream of chicken soup
1 (14 ounce) can chicken broth
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1 teaspoon ground cumin
1 teaspoon curry powder
2 (6 ounces each) boxes chicken flavor stuffing mix

1.Cook the pasta according to the package directions using the minimum cook time; drain. Pour into bottom of a buttered 13×9-inch baking dish. Sprinkle thawed broccoli cuts over the pasta. Sprinkle cubed chicken over the broccoli.

2. In a large bowl, combine the remaining ingredients except the stuffing; pour over the chicken.

3. Prepare stuffing mix according to the package directions; spoon evenly over top of the soup mixture. Bake, uncovered, at 350 degrees F. for 30 minutes or until hot and bubbly. Makes 8 servings.

Emily

After a hard day on the job, my hubby really enjoys this hearty satisfying dinner!

1 pound lean ground beef
1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (26 ounce) jar spaghetti sauce (tomato, garlic & onion)
1 (14 ounce) jar pizza sauce
1 (2.25 ounce) can sliced ripe olives
1 (3.5 ounce) package sliced pepperoni
1-1/2 cups shredded cheddar cheese
2 cups cooked wide egg noodles

1. In a large skillet, cook ground beef, sausage, onion and bell pepper until the meat is no longer pink and the vegetables are tender; drain.

2. Stir in the spaghetti sauce and pizza sauce. Stir in the olives, pepperoni, cheese and noodles. Cover and simmer 10 minutes or until cheese is melted. Makes 6 servings.

Emily

A super easy and quick-to-fix-meal that will have dinner on the table in a jiffy! Hubby declared it was “really good”.

1 pound lean ground beef
1 (10-1/2 oz.) can condensed French onion soup, undiluted
1 (10-1/2 oz) can beef gravy
1 (4 oz) can mushroom stems and pieces, drained
1/4 teaspoon black pepper
2 tablespoons corn starch
2 tablespoons water
Hot cooked noodles

In a large skillet over medium heat, cook the ground beef until meat is no longer pink; drain. Add the soup, gravy, mushrooms and black pepper. Bring to a boil; reduce heat, cover and simmer for 5 minutes.

In a small bowl, combine the corn starch and water until smooth; stir into beef mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve over hot cooked noodles. Makes 4 servings.

Emily

You’ll love how easy this dinner is to make; even more enjoyable will be the fantastic taste!

6 to 8 medium carrots, coarsely chopped
4 medium potatoes, peeled and cut into cubes
4 boneless pork loin chops (3/4 inch thick)
1 large onion, sliced
1 envelope onion soup mix, dry
2 (10-3/4 oz.) cans condensed cream of mushroom soup

1. Spray a 3 quart slow cooker with cooking spray. Place carrots and potatoes in bottom of slow cooker. Top with the pork chops and onion.

2. In a small bowl, combine dry soup mix with cream of mushroom soup until well blended. Pour over all. Cover and cook on Low for 6 to 8 hours or until meat and vegetables are tender. Makes 4 servings.