Marvelous Recipes

For a delicious comfort food dinner, you can’t go wrong with this flavorful, yummy recipe. Simply “marvelous”!

12 ounces uncooked wide egg noodles
1 (10-1/2 ounce) can cream of chicken soup
1 (10-1/2 ounce) can cream of mushroom soup
1 cup sour cream
1/3 cup milk
2 cups cubed cooked chicken
8 ounces Velveeta, cubed
1 medium onion, chopped
3/4 cup roasted red bell peppers (from jar)
1 (2.25 ounce) can sliced ripe olives
1 (6 ounce) package French fried onions

1. Cook the noodles according to the package directions; drain. In a very large bowl, combine the soups, sour cream and milk. Stir in the noodles, chicken, cheese, onion, red bell peppers and olives.

2. Pour into a greased 3-quart baking dish.* Sprinkle with the French fried onions. Bake at 350 degrees F. for 30 to 35 minutes or until hot and bubbly. Makes 8 servings.

* This recipe makes a lot so I divide it between two 8×8-inch baking dishes. I serve one and freeze the other for later use.

Flaky bites of tuna, tender pasta and vegetables in a rich creamy Alfredo sauce. Yum!

2 cups uncooked fusilli pasta
1 (16 ounce) jar Alfredo pasta sauce
1/2 cup chicken broth
1 teaspoon Italian seasoning
1 teaspoon grated lemon peel
2 (5 ounces each) solid white albacore tuna in water, drained
1 (9 ounce) box frozen sugar snap peas, thawed, drained
1 (4.5 ounce) jar whole mushrooms, drained
1/2 cup dry plain bread crumbs
2 tablespoons butter, melted

1. Heat the oven to 375 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.

2. Cook the pasta according to the package directions using minimum cooking time: drain. In a large bowl, combine the Alfredo sauce, chicken broth, Italian seasoning, lemon peel, tuna, peas, mushrooms and pasta; spoon into the baking dish.

3. In a small bowl, blend the bread crumbs and melted butter; sprinkle over the pasta mixture.

4. Bake for 25 to 30 minutes or until hot and bubbly and the topping is golden brown. Makes 6 servings.

Emily

Totally delicious and satisfying! That’s what my family said when they tried this yummy casserole for dinner last night! Hope you enjoy it as much as we did!!

8 ounces wide egg noodles, uncooked
1/2 pound fresh mushrooms, sliced
1 small onion, chopped (1/2 cup)
2 tablespoons butter
2 cups chicken broth
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup half-and-half
1/2 cup shredded cheddar cheese
2 cups cooked chicken, cubed
1/4 cup grated Parmesan cheese

1. Cook noodles according to package directions; drain. In a large saucepan, sauté mushrooms and onion in butter until tender; stir in the broth.

2. Combine cornstarch, salt, pepper and half-and-half until smooth; stir into mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in the cheddar cheese until melted. Add chicken and cooked noodles; blend.

3. Transfer mixture to a greased 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F. for 25 to 30 minutes or until lightly browned. Makes 4 to 6 servings.

Emily

A super easy and quick-to-fix-meal that will have dinner on the table in a jiffy! Hubby declared it was “really good”.

1 pound lean ground beef
1 (10-1/2 oz.) can condensed French onion soup, undiluted
1 (10-1/2 oz) can beef gravy
1 (4 oz) can mushroom stems and pieces, drained
1/4 teaspoon black pepper
2 tablespoons corn starch
2 tablespoons water
Hot cooked noodles

In a large skillet over medium heat, cook the ground beef until meat is no longer pink; drain. Add the soup, gravy, mushrooms and black pepper. Bring to a boil; reduce heat, cover and simmer for 5 minutes.

In a small bowl, combine the corn starch and water until smooth; stir into beef mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve over hot cooked noodles. Makes 4 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