Marvelous Recipes

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.

Enjoy a hot, comforting bowl of this mushroom-barley soup on a cold blustery winter day for that warm and cozy feeling!

3/4 cup pearl barley
1 tablespoon olive oil
4 onions, chopped
2 celery stalks, chopped
1-1/2 pounds mushrooms, sliced
4 cups low-sodium beef broth
3 carrots, sliced
2 tablespoons tomato paste (no salt added)
1/2 teaspoon salt
Freshly ground black pepper, to taste
Minced parsley

1. In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.

2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6-8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.

3. Add the broth, carrots, tomato paste and barley with it’s liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Stir in the salt and pepper; serve garnished with the parsley.

Per Serving: 182 Calories, 3 g Total Fat, 0 g Saturated Fat, o mg Cholesterol, 264 mg Sodium, 32 g Total Carbohydrate, 7 g Dietary Fiber, 9 g Protein, 42 mg Calcium.

Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat

Points Per Serving: 2.

Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook.

Delicious doesn’t have to mean slaving for hours in the kitchen! Try this slow-cooked, herbed turkey breast and see what I mean!

1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
( Regular or 98% Fat Free)
1/2 cup water
4-1/2 to 5 pound turkey breast*
1 teaspoon poultry seasoning
1 tablespoon chopped fresh parsley
Hot mashed potatoes

1. Stir the soup and water in a 3-1/2 to 6 quart slow cooker. Rinse the turkey with cold water and pat dry. Rub the turkey with the poultry seasoning and place in cooker. Sprinkle with the parsley.

2. Cover and cook on LOW for 8 to 9 hours**. Insert meat thermometer into thickest part of meat, not touching bone, to check for doneness and cook until thermometer reads 170 degrees F. Let the turkey stand 10 minutes before slicing. Serve with the mashed potatoes and your favorite vegetable. Makes 8 servings.

* If using a frozen turkey breast, thaw before cooking.
** Or on HIGH for 4 to 5 hours.

Recipe and photo are from Campbell’s.

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.

A delicious broccoli and rice combination that makes a great side or add cooked chicken, turkey or ham for a complete meal-in-one.

1-1/2 cups water
1/2 cup butter or margarine
1 tablespoon dry minced onion flakes
2 cups uncooked instant rice
1 (16 oz) package frozen chopped broccoli, thawed
1 (10.5 oz) can condensed cream of mushroom soup
1 (10-3/4 oz) can cheddar cheese soup
1 cup French-fried onions, (optional)

1. In a large saucepan, bring water, butter and onion to a boil. Stir in the rice; remove from the heat and let stand 5 minutes or until the water is absorbed.

2. Add the broccoli, cream of mushroom soup and cheddar cheese soup ; stir to blend.

3. Transfer mixture to a greased 11×7-inch baking dish. Bake, uncovered for 30 to 35 minutes or until hot and bubbly. Sprinkle with French-fried onions, (if using); bake an additional 5 minutes. Makes 8 servings.

Tender rotini pasta in a creamy cheesy sauce equals comfort food at it’s very best! A delightful side that goes great with just about any meat you choose!

3 cups rotini pasta, cooked and drained
1 (10-3/4 oz) can condensed cream of mushroom soup
1 cup milk
6 ounces processed cheese spread (Velveeta), cut into small cubes
1/3 cup grated Parmesan cheese
1/4 to 1/2 teaspoon ground black pepper

1. Combine all of the ingredients in a 1-1/2 quart casserole.

2. Bake at 400 degrees F for 20 minutes or until hot. Makes 4 to 6 servings.

Ready for a change of taste? Try this new and delicious way to perk up the flavor of cauliflower!

Cooking Spray
1 (10-3/4 oz) can condensed cream of mushroom soup
1/2 cup milk
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (16-20 oz) bag frozen cauliflower florets, thawed
1 cup finely grated Swiss cheese
1/3 cup cooked crumbled bacon (can use real bacon bits)

1. Preheat oven to 350 degrees F.

2. Spray a 2-qt. casserole with cooking spray. In a large bowl, stir together the soup, milk, garlic, salt, pepper, cauliflower and 1/2 cup of the cheese. Pour into the prepared casserole. Sprinkle with the remaining cheese and the crumbled bacon.

3. Bake, uncovered, for 50 minutes or until the mixture is hot and bubbly and the cauliflower is tender. Makes 6 servings.

Almost anything “potatoes” is a hit with my family. This recipe can be served as a side with any meat choice or it can be a complete meal by adding 2 cups chopped fully cooked ham. Either way, it will be delicious!

1 (10-3/4 oz) can condensed cream of mushroom soup
1 (8 oz) container sour cream
1/2 cup butter or margarine, melted
1 (32 oz) package frozen Southern-style hash brown potatoes
1/2 cup chopped onion
2 cups shredded cheddar cheese
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup French fried onions

1. In a very large mixing bowl, combine all the ingredients except the French fried onions; blend well.

2. Transfer mixture to an ungreased 13×9-inch shallow baking dish.

3. Bake at 350 degrees F for 30 minutes; sprinkle with the French fried onions and bake an additional 15 minutes or until hot and onions are golden brown. Makes 8 servings.