Marvelous Recipes

A rich, hearty and flavorful soup that’s quick, easy and ready to serve your hungry family in just minutes!

1 pound lean ground beef
2 (14 oz) cans beef broth
1 (16 oz) package frozen mixed vegetables
1 (14-1/2 oz) can diced tomatoes, undrained
1-1/2 cups tomato juice
1 cup dried rotini pasta
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

1. In a 4-quart Dutch oven over medium heat, brown the beef; drain well. Return beef to Dutch oven. Stir in the beef broth, mixed vegetables, undrained tomatoes, tomato juice, pasta, Italian seasoning, garlic powder, salt and pepper.

2. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes or until pasta and vegetables are tender, stirring occasionally. Sprinkle individual servings with Parmesan cheese. Makes 6 to 8 servings.

Emily

This quick and easy-to-fix casserole is sure to be a winner at your dinner table!

2 cups chopped cooked chicken
1 (14.5 oz) can diced tomatoes with garlic, onion and oregano, drained
1/4 cup chopped green onions
1 (5 oz) package Italian-seasoned croutons
1 teaspoons dried basil leaves
1/4 cup Italian dressing
1 cup shredded Parmesan cheese

1. In an ungreased 11×7-inch baking dish, layer the chicken, tomatoes, onions and croûtons. Sprinkle with dried basil leaves; drizzle with the Italian dressing.

2. Cover baking dish with aluminum foil and bake at 350 degrees F for 20 minutes. Remove the foil and top with the Parmesan cheese. Bake, uncovered, 10 minutes longer or until cheese is melted and casserole is hot.  Makes 6 servings.

Emily

This spicy delicious casserole will bring a smile to your family’s appetite!

1 (8 oz) package ziti or other tubular pasta
1/2 pound bulk Italian sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 teaspoon garlic powder
2 (15 oz) cans pizza sauce
10 slices bacon, cooked crisp and crumbled
1/2 (3.5 oz) package sliced pepperoni
2 cups shredded Italian cheese blend*

1. Cook pasta according to package directions using minimum cook time; drain and return to saucepan.

2. In a 12-inch skillet over medium-high heat, combine sausage, onion, bell pepper and garlic powder. Cook until sausage is no longer pink and onion is softened; about 7 minutes. Stir in pizza sauce, crumbled bacon and pepperoni. Pour mixture over pasta ; stir to blend. Spoon 1/2 pasta mixture into casserole; sprinkle with 1 cup of the cheese. Spoon remaining pasta mixture on top.

3. Bake at 350 degrees F for 30 minutes; top with the remaining 1 cup of cheese. Bake 5 to 10 minutes or until hot and cheese is melted and bubbly. Makes 8 servings.

* In place of Italian cheese blend, use a mixture of shredded mozzarella, Parmesan and provolone cheeses.

Emily

Tender round steak, succulent potatoes and thick gravy, combine to make this dinner incredibly delicious!

2 pounds boneless beef top round steak
1 (8 oz.) can tomato sauce
2 tablespoons onion soup mix
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon ground oregano
1/4 teaspoon garlic powder
1/2 teaspoon pepper
7-8 medium potatoes
1 tablespoon cornstarch
1 tablespoon cold water

1. Cut steak into serving-size pieces and place in bottom of a 5 quart slow cooker. In a large bowl, combine tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper. Pour over steak in slow cooker.

2. Scrub potatoes and pierce on all sides with a fork; place over meat. Cover and cook on Low for 7 to 7-1/2 hours or until meat and potatoes are tender. Remove meat and potatoes and keep warm.

3. To make gravy, pour cooking juices into a small saucepan; skim fat. In a small bowl, combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil over medium-high heat and cook, stirring constantly, for 2 minutes or until thickened. Serve with the meat and potatoes. Makes 8 servings.