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

1 can (10-3/4 ounces) condensed cream of mushroom soup
1/3 cup water
2 teaspoons dried oregano leaves, crushed, divided
4 medium potatoes, cut into quarters
2 cups fresh or frozen baby carrots
4 bone-in chicken breasts
1/2 teaspoon paprika

1. Stir the soup, water, 1 teaspoon of the oregano, potatoes and carrots in a shallow roasting pan.
2. Top with the chicken. Sprinkle with the remaining oregano and paprika.
3. Bake at 400 degrees F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving. Makes: 4 servings.

Emily

1-1/2 cups 2% milk
1-1/2 cups all-purpose flour
1 tablespoon melted butter
1/2 teaspoon salt
3 eggs
1 garlic clove, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley

Preheat the oven to 450 degrees F. In a medium mixer bowl, combine the milk, flour, butter and salt. Beat at medium-high speed of mixer until blended. Add the eggs 1 at a time, beating after each addition, just until smooth.

Stir in the garlic, thyme and parsley. Fill 12 greased muffin cups 3/4 full. Bake for 15 minutes at 450 degrees F. Reduce the heat to 350 degrees F. and bake an additional 15 to 20 minutes or until golden brown. Makes 12 popovers.

Emily