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 If your family is like mine, pasta of any kind is always welcome at the dinner table. This creamy, cheesy, easy-to-make recipe is no exception!
1 (10-3/4 ounces) can condensed cream of mushroom soup
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon black pepper
3 cups rotini pasta, cooked and drained
1. In a 1-1/2-quart casserole, combine the soup, cheeses, milk and pepper; stir in the cooked pasta.
2. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 4 servings.
Emily
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 Tender pork chops, potatoes and onions in a rich, creamy, mushroom sauce will make your family glad they came home for dinner!
6 pork chops*
2 tablespoons cooking oil
6 medium potatoes, peeled & thinly sliced
1 large onion, sliced
Salt & Pepper (to taste)
1 cup milk
1 teaspoon Worcestershire sauce
1 (10.5 ounce) can cream of mushroom soup
1. In a large skillet over medium-high heat, brown the chops in the oil; set aside. In bottom of a buttered 13×9-inch casserole arrange the potato slices; top with the onion slices. Season with the salt and pepper.
2. In a small bowl, combine the milk, Worcestershire sauce and soup. Pour 1/2 the milk mixture over the potatoes and onions; top with the pork chops and pour remaining milk mixture over the chops. Cover casserole with aluminum foil; bake at 350 degrees F. for 1 hour or until the chops and potatoes are tender. Makes 6 servings.
* You may use either bone-in or boneless pork chops. I used bone-in chops but I cut out the bones and removed the excess fat before using.
Emily
Emily's Favorite Recipes:
 As the title of this recipe suggests, I threw in a “little of this & a little of that” and came up with this better than expected skillet dinner. Hubby declared it a “keeper” and asked me to repeat it later in the week!
2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (14 ounces) jar pizza sauce
1 (15 ounces) can tomato sauce
1 (6.5 ounces) can mushroom pieces & stems, drained
1 (2.25 ounces) can sliced black olives, drained
2 tablespoons Italian seasoning
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1-1/2 cups pasta (your choice)
1/2 cup sour cream
1 cup shredded cheddar cheese
1. In a large skillet over medium-high heat cook ground beef, onion and green bell pepper until the meat is no longer pink and the vegetables are tender; drain well.
2. Stir in the next 8 ingredients; reduce the heat to medium and cook until the pasta is tender, about 15 minutes.
3. Stir in the sour cream; top with the cheddar cheese. Cover and simmer until heated through and the cheese is melted, about 5 minutes. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 Welcome your family home for dinner with this delicious full-flavored beef stew! You won’t have to heat up the house because it all cooks in your slow cooker! Ummmm!
1-1/2 pounds boneless beef bottom round, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tablespoons cooking oil
1 (10-1/2 ounces) can condensed French onion soup
1 cup dry red wine
2 garlic cloves, minced
1 teaspoon dried Italian seasoning, crushed
3 cups mushrooms, cut in half
3 medium carrots, cut into 2-inch pieces
1 cup frozen small whole white onions
1/4 cup water
1. Sprinkle the beef with the black pepper and coat with 2 tablespoons of the flour. Heat the oil in a large skillet over medium-high heat; add the beef and cook until browned, stirring often. Transfer cooked beef to a 3-1/2-quart slow cooker.
2. Add the soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions. Cover and cook on Low for 10 to 12 hours or on High for 4 to 5 hours or until the meat is fork-tender.
3. In a small bowl, combine the remaining flour and water until smooth; stir into the beef mixture in slow cooker. Turn heat to High; cover and cook for 15 minutes or until slightly thickened. Makes 6 servings.
Emily
Emily's Favorite Recipes:
This wonderful all-in-one make-ahead breakfast recipe from Betty Crocker is so good you’ll be surprised at how quickly it disappears!
1 pound bacon, cut into 1-inch pieces
1/2 cup chopped onion
3/4 cup chopped red bell pepper
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 (2 pound) package frozen hash browns, thawed
2 cups shredded Cheddar cheese
1. In a 12-inch skillet, cook bacon until crisp; transfer to a small bowl. Cover and refrigerate. Drain the drippings, reserving 1 tablespoon in the skillet. Add the onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in the mustard, salt and pepper. In a large bowl, beat the milk and eggs with a wire whisk.
2. Spray a 9×13-inch baking dish with cooking spray. Spread 1/2 of the hash browns in baking dish. Spread the onion mixture evenly over the top. Sprinkle with 1 cup of the cheese. Spread the remaining hash browns over the top. Pour egg mixture over top. Cover and refrigerate 8 hours or overnight.
3. Heat oven to 325 degrees F. Remove cover; bake for 50 to 60 minutes or until thermometer inserted in center reads 160 degrees F. Sprinkle with the remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes. Makes 12 servings.
 Creamy, satisfying comfort food that’s quick and easy to make!
1-1/2 cups Radiatore pasta, uncooked
4 boneless, skinless chicken breast halves, cut into bite-size pieces
2 tablespoons butter
1 (10-3/4 ounces) can condensed cream of mushroom soup, undiluted
1 cup sour cream
1 (4 ounces) can mushroom stems & pieces
1 cup shredded cheddar cheese
1 cup French-fried onions
1. Cook the pasta according to the package directions; drain and transfer to an 11×7-inch baking dish sprayed with cooking spray.
2. In a large skillet, cook the chicken in the butter until meat is no longer pink. Stir in the remaining ingredients. Pour mixture over pasta in baking dish. Top with cheddar cheese and French-fried onions.
3. Bake at 350 degrees F. for 20 to 25 minutes or until hot and bubbly, cheese is melted and onions are golden brown. Makes 4 servings.
Emily
 Serve these savory and flavorful meatballs over hot cooked noodles for an awesome dinner your family will rave about!
2 slices bread, torn
2 tablespoons milk
1 large egg, lightly beaten
1/4 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 (10-1/2 oz) can beef consommé
2 (4 oz) cans mushroom stems and pieces, drained
1 tablespoon dried parsley flakes
2 teaspoons Worcestershire sauce
2 teaspoons beef bouillon granules
1/2 cup sour cream
Minced fresh parsley
Hot cooked noodles
1. Combine the bread and milk in a large bowl. Add the egg, onion, salt and pepper. Crumble the ground beef over the mixture and mix together well.
2. Shape into 1-inch balls. In a large skillet over medium heat, brown meatballs in small batches until meat is no longer pink; drain on paper towels.
3. In a large saucepan, melt the butter or margarine; stir in flour until smooth. Gradually add the consommé and bring to a boil. Cook and stir until thickened; about 2 minutes.
4. Reduce heat; add mushrooms, parsley flakes, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally.
5. Remove from the heat and stir in sour cream; sprinkle with fresh minced parsley. Serve over hot cooked noodles. Makes 6 to 8 servings.
Emily
 A delightful mushroom and noodle combination. Makes a great main dish or a hearty side!
3 tablespoons butter or margarine
2 (10 oz) packages mushrooms, halved
1 envelope onion soup mix
1 cup water
1-1/2 tablespoons balsamic vinegar
1/2 teaspoon crushed dried basil leaves
8 ounces medium egg noodles
1/3 cup grated Parmesan cheese
1. In a 12-inch skillet over medium-high heat, melt butter or margarine; add mushrooms and cook, stirring occasionally, until slightly softened, about 3 minutes.
2. In a small bowl, combine soup mix, water, vinegar and basil; blend well. Stir into mushrooms in skillet; bring to a boil. Reduce the heat to low and simmer uncovered until mushrooms are tender and sauce is thickened; about 10 minutes.
3. Cook noodles according to package directions; drain. Add to mushroom mixture in skillet and toss to combine. Sprinkle with grated Parmesan cheese. Makes 6 servings.
Emily
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