Marvelous Recipes

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

A spicy and delicious chicken casserole that’s quick and easy to put together.

1/4 cup chopped onion
1 tablespoon canola oil
3 cups cooked chicken, cut into bite-size pieces
2 cups shredded sharp Cheddar cheese
1 (10 oz) can diced tomatoes and green chilies
1 (10 3/4 oz) can cream of mushroom soup
10-12 (9-inch) flour tortillas

1.In a medium skillet over medium-high heat, cook onion in oil until tender: about 3 minutes. Transfer to a large bowl.

2.Add chicken, 1-1/2 cups of the cheese, diced tomatoes and green chilies and soup; stir to blend well.

3. Cut each tortilla into quarters; place 1/2 of the quarters in bottom of a well-greased 13×9-inch baking dish.

4. Spoon 1/2 the chicken mixture over tortilla quarters. Repeat layers with remaining tortilla quarters and remaining chicken mixture. Sprinkle top with remaining 1/2 cup cheese.

5. Bake at 350 degrees F for 40 to 45 minutes or until hot and cheese is melted and lightly browned. Let stand 10 minutes before cutting and serving. Makes 6 servings.

Emily

A rich comforting chicken dinner that is so easy to make. Spoon it over rice and add your favorite vegetable, for a meal you’ll be glad to come home to!

4 boneless skinless chicken breast halves
1 (12 oz) can mushroom gravy
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) can mushroom stems and pieces, drained
1 (4 oz) can chopped green chilies
1 envelope Italian salad dressing mix
1 (8 oz) package cream cheese, cut into cubes

1. In a 3 quart slow cooker or crock pot, combine chicken, gravy, milk, salt, pepper, mushrooms, chilies and dressing mix.

2. Cover and cook on Low for 4 to 5 hours or until chicken juices run clear.

3. Stir in cream cheese, cover and cook 15 minutes longer or until cheese is melted. Serves 4.

Tender round steak smothered in  rich creamy gravy served over hot cooked noodles; yummy comfort food!

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 pounds boneless beef round steak, cut into serving size portions
2 tablespoons butter or margarine
1/2 cup chopped onion
2 (10-3/4 oz.) cans condensed cream of mushroom soup, undiluted
1 cup water
Hot cooked noodles

1. In a shallow dish, combine flour, salt and pepper; dredge the beef.

2. In a large skillet over medium-high heat, brown beef  in butter or margarine, on both sides. Transfer to a 3 quart slow cooker; top with the onion. In a medium bowl, combine the soup and water until well blended and smooth; pour over the onion.

3. Cover and cook on Low for 8 to 9 hours or until meat is tender. Serve over hot cooked noodles. Makes 8 servings.