Marvelous Recipes

This delicious recipe from Campbell’s is a great way to enjoy the wholesome goodness of eggplants and tomatoes fresh from your garden or farmer’s market!

Vegetable cooking spray
1 large eggplant, cut into 1/2-inch thick pieces
1 (10-3/4 ounce)can condensed cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
2 large tomatoes, cut into 1/2-inch slices
1 medium onion, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup Italian seasoned dry bread crumbs
1 tablespoon chopped fresh parsley, optional
1 tablespoon olive oil

1. Heat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Arrange the eggplant on the sheet in a single layer. Bake for 20 minutes or until the eggplant is tender, turning halfway through baking. Spray a 13x9x2-inch shallow baking dish with cooking spray.

2. Stir the soup, milk and cheese in a small bowl. Put 1/2 the eggplant, 1/2 of the tomatoes, 1/2 of the onion, 1/2 the basil and 1/2 the soup mixture in the prepared pan. Repeat the layers. Mix the bread crumbs and parsley with the oil in a small bowl. Sprinkle bread crumb mixture over the soup mixture.

3. Reduce the oven temperature to 400 degrees F. Bake for 25 minutes or until hot and topping is golden brown. Let stand for 10 minutes before serving. Makes 8 servings.

Emily

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.

Emily

One of those great comfort foods just in time for the cold weather season! Totally delicious too!!

1-1/2 cups ziti pasta
1 pound lean ground beef
1 cup chopped onion
2 (15 oz) cans tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Italian seasoning
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

1. Spray a 13×9-inch baking dish with cooking spray; set aside.

2. Cook the ziti pasta according to package directions; drain and set aside.

3. In a large skillet over medium-high heat, cook the ground beef and onion until the meat is no longer pink and the onions are tender; drain well.

4. Stir in the tomato sauce, salt, pepper, Italian seasoning, sour cream and Parmesan cheese; blend well. Add the drained ziti pasta; stir to blend. Pour into prepared baking dish. Sprinkle top with the mozzarella cheese.

5. Bake at 350 degrees F for 15 to 20 minutes or until hot and bubbly and cheese is melted. Makes 8 servings.

Emily

It totally amazes me what wonderful recipes are created by using what’s on hand! This one is even better than I expected!

1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped red or green bell pepper
1 clove garlic, minced
1-1/2 cups spaghetti, broken in half
1 (14 oz) can beef broth
1 (10.5 oz) can beef gravy
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

In a large skillet over medium-high heat, cook ground beef, onion, bell pepper and garlic until meat is browned and vegetables are tender; drain.

Stir in beef broth and beef gravy. Add the spaghetti and cook over medium heat until spaghetti is tender, about 10 minutes. Stir in the sour cream and Parmesan cheese. Cook until heated through.

Top with the mozzarella cheese; remove from heat. Cover and let stand until cheese is melted, about 5 minutes. Makes 6 servings.

Emily

Bring your family to the table with this delicious easy-to-fix dinner with it’s wonderful combination of flavors!

1 tablespoon canola or olive oil
1 cup chopped red bell pepper
1/2 cup chopped onion
3 cups chopped cooked chicken
1 (14 oz) can artichoke hearts in water, drained, chopped*
1 (15 oz) jar Four Cheese Alfredo sauce
1 cup shredded Parmesan cheese
1/2 cup mayonnaise
2 cups cheese and garlic croûtons, coarsely crushed

1.Heat oven to 350 degrees F. Grease or spray with cooking spray, an 11×7-inch (2-quart) baking dish.

2. Heat oil in a small skillet over medium heat; add bell pepper and onion and cook for 2 to 3 minutes, stirring occasionally, until vegetables start to soften. Transfer to a large bowl.

3. Combine bell pepper mixture and all the remaining ingredients except the croûtons. Spoon mixture into baking dish; top with crushed croûtons.

4. Bake for 30 to 35 minutes or until hot and bubbly. Makes 6 servings.

* Use regular canned artichokes, not marinated.

Emily

A delicious twist on traditional macaroni and cheese! Makes a delicious main dish or omit the ham for a hearty side!

1 (16 oz) package ziti or other small pasta
1/2 cup butter or margarine
2 cloves garlic, finely chopped
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
1 teaspoon Dijon mustard
4 cups shredded Colby cheese
8 ounces cooked deli ham, cut into thin strips
1 cup grated Parmesan cheese

Cook and drain pasta as directed on package, using minimum cooking time.

Melt butter or margarine in a 4 quart saucepan over low heat. Add garlic and cook 30 seconds, stirring often. Using a wire whisk, stir in flour, salt and pepper. Increase heat to medium and cook, stirring constantly, until mixture is smooth and bubbly.

Gradually stir in milk; heat to boiling, stirring constantly. Boil and stir for 1 minute. Add mustard and Colby cheese; cook, stirring occasionally, until cheese is melted. Stir in pasta and ham. Pour into an ungreased 13×9-inch baking dish. Sprinkle Parmesan cheese evenly over top.

Bake at 350 degrees F for 20 to 25 minutes or until hot and bubbly. Makes 8 servings.

Emily

This delicious one-dish dinner is sure to please the hungry members of your family. You’ll love how easy it is to make!

2 cups elbow macaroni, uncooked
1 pound bulk Italian sausage
1 cup chopped onion
2 teaspoons canola oil
1 (11 oz.) can condensed cream of tomato bisque soup, undiluted
1/2 cup milk
2/3 cup shredded Parmesan cheese
2 teaspoons Italian seasoning
1 (10 oz.) package frozen broccoli florets, thawed

1. Cook macaroni according to package directions; drain. Meanwhile, heat oil in Dutch oven over medium heat. Add sausage and onion and cook until meat is no longer pink; drain and return to Dutch oven.

2. Stir in the soup, milk, Parmesan cheese and Italian seasoning; blend well. Bring to a boil; reduce heat. Add drained macaroni to the sausage mixture. Stir in broccoli and continue cooking until heated through. Makes 6 servings.