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.

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

No matter what the weather is outside, my hubby enjoys a hearty and tasty dinner when he comes home from a strenuous day at work. This thick robust turkey chili from Taste of Home is the perfect recipe to satisfy his “hungry man” appetite!

1 pound lean ground turkey
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1 (28 ounce) can diced tomatoes, undrained
1 (26 ounce jar meatless spaghetti sauce
1 (15-1/2) ounce can hot chili beans
1-1/2 cups water
1/2 cup frozen corn
2 tablespoons chili powder
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce)can pinto beans, rinsed and drained
Sour cream (optional)

1. In a large nonstick skillet over medium heat, cook the turkey, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Transfer to a 5-quart slow cooker.

2. Stir in the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on High for 1 hour.

3. Reduce the heat to Low and cook for 5 to 6 hours. Add the kidney beans and pinto beans; cook for an additional 30 minutes. Garnish with the sour cream, if desired. Makes 12 servings.

Emily

Sometimes the simple things in life turn out to be the best. Such is the case with this simple easy-to-make dinner from Better Homes and Gardens.

1 (17 ounces) package refrigerated cooked beef tips with gravy
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
1 (10.75 ounces) can condensed golden mushroom soup
1/2 cup beef broth
1-1/2 cups sliced fresh mushrooms
1 cup peeled baby carrots, halved lengthwise
1 cup loose-pack frozen small whole onions
12 ounces dried wide egg noodles

1. In a large saucepan, combine beef tips with gravy, the basil and pepper. Stir in the soup and beef broth; bring to a boil. Add mushrooms, carrots and onions. Return to a boil; reduce heat to Low. Cover and simmer 20 to 25 minutes or until the vegetables are tender, stirring frequently.

2. Meanwhile, cook the noodles according to the package directions; drain. Spoon the meat mixture over the noodles to serve. Makes 6 servings.

Emily

Transform ordinary corn into an extraordinary dish that will have your family requesting this recipe again and again! Goes great with chicken, pork or beef.

1 (10-3/4 ounces) can condensed cheddar cheese soup
1/4 cup milk
1 tablespoon butter, melted
1/8 teaspoon ground red pepper
1 (16 ounces) package frozen whole kernel corn, thawed
1 (4 ounces) can diced green chilies
1-1/3 cups French fried onions

1. Stir together the soup, milk, butter, pepper, corn, chilies and 2/3 cup of the French fried onions in a 1-1/2 quart casserole.

2. Bake at 350 degrees F. for 25 minutes; stir.

3. Sprinkle the vegetable mixture with the remaining French fried onions; bake 5 minutes longer or until the onions are golden brown. Makes 6 servings.

Emily

A wonderfully yummy side dish that goes great with practically any meat entrée! If your family likes onions, they are sure to enjoy this delicious casserole.

1/2 cup butter
6 to 8 medium Vidalia (or other sweet) onions, sliced, separated into rings (about 12 cups)
2 cups butter flavor crackers (I used Ritz)
1 cup grated Parmesan cheese
2 cups shredded Colby Monterey Jack or cheddar cheese

1. Melt the butter in a large skillet over medium heat. Add the onion rings and sauté until tender.

2. Place 1/2 the onions in a 2-quart baking dish; sprinkle 1 cup of the crackers, 1/2 cup of the Parmesan cheese and 1 cup of the shredded cheese. Repeat the layers.

3. Bake, uncovered, at 325 degrees F. for 20 minutes or until golden brown. Makes 8 servings.

Emily

These tender pork chops and creamy potatoes are extra easy to assemble. French-fried onions add a flavorful touch to this all-in-one dinner.

6 bone-in pork chops (1/2 inch thick)
1 tablespoon canola oil
1 (30 oz) package frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded cheddar cheese, divided
1 (10-3/4 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 (2.8 oz) French-fried onions, divided

1. In a large skillet over medium-high heat, brown chops in oil on both sides; set aside and keep warm. In a large bowl, combine the potatoes, 1 cup cheese, soup, milk, sour cream, seasoned salt and pepper. Stir in 1/2 of the onions.

2. Transfer to a greased 5 quart slow cooker; top with the pork chops. Cover and cook on high for 2-1/2 to 3 hours or until meat juices run clear. Sprinkle with remaining cheese and onions. Cover and cook 10 minutes or until cheese is melted. Yields 6 servings.