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 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
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 Everybody loves mac & cheese and this recipe is especially good! At least my family thinks so! Try it tonight and watch how fast it disappears from your dinner table!
1 (10-3/4 ounces) can cheddar cheese soup
1/2 cup milk
1/4 teaspoon black pepper (or to taste)
1/2 cup shredded cheddar cheese
1-1/2 cups rotini pasta, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
1. Stir the soup, milk, pepper, cheddar cheese and pasta in a 1-1/2-quart baking dish.
2. Mix the bread crumbs and melted butter in a small bowl; sprinkle over the pasta mixture.
3. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 5 servings.
Emily
Emily's Favorite Recipes:
 Fire-Roasted pasta sauce and smoked sausage give this delightful dish a unique flavor that is sure to please family and guests alike!
1 (8 ounces) package ziti or small tube pasta
1 (28 ounces) can diced tomatoes with basil, garlic and oregano, undrained
1 (26 ounces) jar fire-roasted tomato and garlic spaghetti sauce*
1 teaspoon Italian seasoning
1 (16 ounces) package smoked sausage, sliced
2 cups shredded mozzarella cheese, divided
1 cup 4% cottage cheese
1. In a large saucepan, cook the pasta according to the package directions: drain and return to the pan. Stir in the tomatoes, spaghetti sauce, Italian seasoning and smoked sausage; heat through.
2. Stir in 1 cup of the mozzarella cheese and the cottage cheese; top with the remaining mozzarella cheese. Cover and heat over medium heat about 5 minutes or until the mozzarella cheese is melted. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 Delicious, creamy comfort in every bite! This easy-to-make, all-in-one dinner is sure to be a winner!
2-1/2 cups uncooked spiral pasta
1 pound lean ground beef
1/4 cup chopped onion
3/4 cup roasted red bell peppers,( from jar), drained and chopped
2 tablespoons butter or margarine, cubed
2 tablespoons all-purpose flour
1 (1.25 oz) envelope taco seasoning
1/4 teaspoon black pepper
2 cups milk
1-1/2 cups shredded Mexican blend or cheddar cheese
1 cup coarsely crushed tortilla chips
1. Cook the spiral pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook the ground beef and onion until the meat is no longer pink; drain.
2. Add the roasted red bell peppers, butter, flour, taco seasoning and pepper; blend well. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese until melted.
3. Add the cooked and drained pasta to the beef mixture; stir to coat. Sprinkle with tortilla chips. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 A simple, easy-to-make, great tasting casserole you and your family will want to enjoy again and again!
3 cups uncooked rotini pasta
2 pounds lean ground beef
1 medium onion, chopped
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 cups beef broth*
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon dried crushed oregano
2 cups shredded Colby Monterey Jack cheese
1. Cook the pasta according to the package directions; drain. Meanwhile, cook the beef and onion in a large skillet over medium heat until the meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, beef broth, salt, pepper and oregano.
2. Add the drained pasta to the meat mixture; transfer to a greased 13×9-inch baking dish;** sprinkle with the cheese. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly and the cheese is melted. Makes 8 servings.
* 2 beef bouillon cubes dissolved in 2 cups of boiling water may be used in place of the beef broth.
** This recipe may be divided between two greased 8×8-inch baking dishes; bake one for immediate use and freeze one for later use.
Emily
 Another delicious dinner I came up with by using what I had available! My hubby really liked this one!
2 cups Radiatore (or other small) pasta
1 medium onion, chopped
1 (14 oz) package Kielbasa sausage, sliced
2 (4 oz each) cans mushroom stems and pieces, drained
1 (16 oz) jar double cheddar cheese sauce (I use Ragu)
1 (10.5 oz) can cream of mushroom soup
1 cup small frozen peas, thawed
1. Cook the pasta according to package directions; drain. Meanwhile, in a medium skillet over medium-high heat, cook the onion until tender. Add the Kielbasa sausage and mushrooms; cook until heated through.
2. Transfer mixture to a 13×9-inch baking dish sprayed with cooking spray. Stir in the cooked pasta, cheese sauce, cream of mushroom soup and peas. Bake, uncovered, at 350 degrees F for 20 to 25 minutes. Makes 8 servings.
Emily
 Simple, easy and delicious comfort food!
2 cups rotini pasta
1 pound lean ground beef
1 (26 oz) jar spaghetti sauce (your choice)
1 cup sour cream
1 (10 oz) package frozen spinach, thawed & drained*
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
1 cup shredded cheddar cheese
1. Cook the rotini pasta according to package directions; drain. In a large skillet, cook the ground beef over medium-high heat until the meat is no longer pink; drain and return to the skillet.
2. Stir in the cooked pasta, spaghetti sauce, sour cream, spinach, Parmesan cheese and Italian seasoning. Spoon into a 13×9-inch casserole dish sprayed with cooking spray. Top with the cheddar cheese.
3. Bake at 350 degrees F for 25 to 30 minutes or until bubbly and cheese is melted. Makes 8 to 10 servings.
* You may substitute 1 (10 oz) package frozen broccoli, thawed, for the spinach, if desired.
Emily
 Simple, easy and delicious! A wonderful dinner for those busy workday evenings!
1 pound boneless, skinless chicken breasts, cut into cubes
1 tablespoon canola or vegetable oil
1 (10-3/4 oz) can condensed cream of chicken soup
2-1/4 cups water
2 teaspoons curry powder
2 cups frozen chopped broccoli, thawed
2 cups uncooked rotini pasta*
In a large skillet, cook the chicken in hot oil over medium-high heat until meat is no longer pink. Stir in the soup, water, curry powder, and broccoli. Bring to a boil.
Add the uncooked pasta; cook over medium heat for 10 to 15 minutes or until the pasta is done, stirring often.
*Basically any type pasta will work with this recipe. I used rotini because it was what I had on hand.
Emily
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