Annie's
Easy and simple to prepare recipes using Campbell Soup. These
recipes have been collected from friends, cooking class, boxes,
and magazines
HOT
CHEESE DIP
2 cans Campbell's Cheddar soup
2 lb. Velveeta cheese
1 1/2 c. chunky salsa
1 lb. hot Italian sausage
1 lb. hamburger
Cook hamburger, drain. Cook hot Italian sausage, drain. Melt
Cheddar and Velveeta over medium heat, add salsa and cooked
meat. Mix together. Serve hot with tortilla chips.
STUFFED MUSHROOMS
1 lg. bag pre-made stuffed mushrooms
can be purchased at Sam's Warehouse)
1 can Campbell's cheddar cheese soup Place the stuffed mushrooms
into a glass dish and microwave on high for about 3 to 5 minutes
(depending on the microwave power). Heat the cheese soup in a
second microwave safe bowl after the mushrooms are cooked and
cooling. Pour the warm, not hot, cheese over the mushrooms and
serve with those annoying tiny little two pronged forks that
people never know what to do with.
Melt Velveeta in large saucepan. Add soup; stir well. Add salsa,
stir until blended. Serve with nacho or tortilla chips.
ZESTY MEATBALLS
1 can Campbell's zesty tomato soup or sauce
1 1/2 lb. ground beef
1/3 c. dry bread crumbs
1 egg, beaten
1/3 c. minced celery
1/2 tsp. ground ginger
3/4 c. water
1 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. brown sugar
1 clove garlic, minced
In bowl, thoroughly mix 1/4 cup soup,
beef, crumbs, egg, celery and 1/4 teaspoon ginger. Shape into 50
meatballs; arrange in jelly-roll pan. Broil 4 inches from heat
about 10 minutes or until done, turning once. Drain. In skillet,
stir remaining soup, water, soy sauce, vinegar, sugar, garlic
and 1/4 teaspoon ginger. Heat over low heat. Add meatballs; stir
to coat.
Cover; simmer 5 minutes or until hot.
Makes 50 appetizers.
SAUSAGE BALLS
1 can Campbell's cheddar cheese soup
1 lb. hot bulk sausage
3 c. biscuit mix
Brown sausage in frying pan and add cheese. Stir until mixed.
Add to biscuit mix and blend well. form into 1" balls.
Bake on cookie sheet in 450 degree oven
15 to 20 minutes.
Brown hamburger. Mix taco mix with
nacho cheese soup. Melt cheese in crock pot on low, when cheese
is melted, mix all ingredients together.
BROCCOLI CHEESE DIP
1 can Campbell's broccoli cheese soup
1 sm. box Velveeta Hot cheese
1 sm. box Velveeta cheese
1/2 bag frozen broccoli
1/2 c. chopped onion
1/2 c. cheese
Mix all ingredients in saucepan.
RIM TIN-DITEE
1 can Campbell's tomato soup
1 jar Kraft Old English cheese
1 pat butter Premium crackers
Mix together - heat - but do not boil;
stir constantly - takes around 5 minutes.
Serve on a dinner plate. Premium
crackers - spread out - spoon onto crackers. Oh so good!
Serves 4.
COPPER PENNIES
2 lbs. carrots
1 onion, sliced or chopped
1 green pepper, chopped
1 c. sugar
1/4 c. oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 can Campbell's tomato soup
Mix all ingredients together and refrigerate for 1 to 2 hours.
GREEN CHILE PIE
1 can green chile, chopped sm.
1 can Campbell's cream of mushroom soup
1 can Campbell's cream of celery soup
1 can Campbell's cream of chicken soup
1 can Cheddar cheese soup
1 (18 count) pkg. flour tortillas
4 or 5 green onions, chopped
Deep fry tortillas; set aside. Chop green onions. Sauté in large
pot. Mix all soups, green chile, plus 1 can of water into large
pot.
Crumble tortilla chips into 9 x 13 inch
baking dish. Pour soup mix over chips.
Bake at 350 degrees until light brown
on top or heated well
TEXAS CHEESE DIP
1 lg. block Velveeta cheese
1 can Campbell's cheddar cheese soup
1 can Rotel tomatoes, chilies and peppers
1 sm. jar salsa
1 pkg. Jimmy Dean hot sausage (optional)
Cut block of Velveeta cheese into small pieces and melt in
microwave, add Cheddar cheese, Rotel, salsa and sausage. Stir.
Mix well.
Use Tostitos 100% white corn Restaurant
Style (Frito Lay) Tortilla chips to dip.
Soup and Crackers
1 can Campbell's tomato soup
3 slices of cheese
1 tbsp. butter
Cook in pan slowly until cheese is melted. Pour over crackers in
each plate.
EASY BARBECUE SAUCE
1 can Campbell's condensed tomato soup
1/3 c. Worcestershire sauce
3 tbsp. vinegar
2 tbsp. packed brown sugar
1 sm. onion, chopped
In one quart saucepan, combine soup, Worcestershire sauce,
vinegar, sugar and onion over medium heat.
Heat to boiling. Reduce heat to low.
Cook 10 minutes.
Use to baste beef or chicken during
broiling or grilling. Makes 1 3/4 cups sauce.
SHRIMP MOLD
1 (8 oz.) pkg. cream cheese
1 Campbell's tomato soup, undiluted
1 1/2 tbsp. Knox gelatin
2 cans tiny shrimp
1/4 c. liquid from shrimp
1 c. mayonnaise
1/2 c. chopped green onion
3/4 c. chopped celery
Dash Tabasco sauce
Dissolve cream cheese in tomato soup in
top of double boiler.
Let cool. Drain shrimp, reserving 1/4
cup liquid.
Add Knox gelatin to shrimp liquid and
add to cooled tomato soup.
In separate bowl mix shrimp, onion,
celery and mayonnaise. Mix together shrimp mixture and soup
mixture; add few drops of Tabasco sauce (optional).
Lightly grease 6-cup mold with Crisco.
Put mixture into mold and refrigerate for 3-4 hours until set.
Unmold and serve with Ritz crackers.
Brown hamburger; add Mrs. Dash
seasoning by sprinkling on while cooking. Drain grease from
hamburger.
Place hamburger back in skillet on
medium to medium-low heat.
Stir in 1 can of chicken gumbo soup,
3/4 can tomato soup; add dashes of catsup and Worcestershire
sauce.
Let mixture cook until it thickens
slightly, stirring off and on. Add onion only if you prefer it.
Tastes great with pickles and a slice
of cheese melted on top of sloppy Joe mixture. Can double or
triple mixture and place in crock pots on low.
QUICK CHICKEN POT PIES
2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)
1 can chicken broth
2 whole chicken breasts, boned and skinless
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 lg. bag frozen mixed vegetables
1 can Campbell's cream of celery soup
1 can Campbell's cream of chicken soup
1 can Campbell's cream of mushroom soup
Defrost pie shells. Cook chicken
breasts and onion in broth. When tender, drain off broth. In
large bowl, add chicken, onion, parsley, vegetables and soup.
Mix well.
Put half the mixture into one pie
shell. Invert other pie shell to make a top for the pie. Seal
edges with a fork and brush top with beaten egg. Make slits in
top crust. Repeat with other pie shells.
Bake 1 hour or until golden in 350
degree oven. Let pie settle for 15 minutes before serving.
NOTE: Pie wedges can be reheated in
microwave oven for approximately 1-2 minutes.
Yields: 2 pies.
POTATO SKIN NACHOS
2 pkgs. (20 oz. each) frozen potato skins
1 can (11 oz.) Campbell's condensed nacho cheese soup/dip
1/4 c. milk 1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet red pepper or seeded tomato
1/4 c. chopped green onions
Prepare frozen potato skins according
to package directions; keep warm. Meanwhile, in 1 1/2-quart
saucepan over medium heat, combine soup and milk. Heat through,
stirring occasionally. Spoon sauce over prepared potato skins.
Sprinkle with olives, red pepper and green onions. Makes about
24 appetizers.
HOT TACO DIP
3 cans chunky beef soup (Campbell's)
1 lb. hamburger
1 pkg. taco seasoning
4 tbsp. taco sauce
1/4 c. chopped black olives
1/4 c. chopped onion
Grated Cheddar cheese
Tostitos
Brown hamburger and onion. Drain fat.
Remove from heat. Food process soup (or mash with fork or
potato masher) and mix with hamburger. Stir in taco seasoning,
sauce and olives. Pour into 13 x 9 inch pan or two 10 inch pie
plates (one can stay warm until you need it). Top with cheese
and bake at 350 degrees for 30 minutes. Serve with Tostitos.
HOT BEAN DIP
10 1/2 oz. can Campbell's chili beef bean soup
1/2 lb. hot pepper cheese, grated
1 sm. to med. onion, chopped
1/2 green pepper, chopped
1/2 lb. Monterey Jack cheese, grated
Spread in layers in order given in 8 x 8 inch baking dish. Bake
uncovered at 350 degrees for 20 minutes. Should turn a golden
brown. Serve hot from the oven with deli chips or Tostitos
chips. Double recipe for 9 x 13 inch pan.
Press crescent rolls into 10 1/2 x 15
1/2 cookie sheet/jelly roll pan. In large bowl beat eggs; stir
in soup mix, broccoli, mixed vegetables and cottage cheese.
Blend well. Refrigerate 20 minutes. Spoon vegetable mix onto
dough in cookie sheet. Bake in 400 degree oven for 20 minutes;
reduce heat to 350 degrees and cook 20 minutes more, or until
center is set. Cool 10 minutes before cutting.
MEAT LOAF
1 (10 3/4 oz.) can Campbell's condensed tomato soup
2 lbs. ground beef
1 pouch Campbell's dry onion soup and recipe mix
1/2 c. fine dry bread crumbs
1/2 c. finely chopped celery
1 egg, beaten
In large bowl, mix thoroughly 1/2 cup
of tomato soup, beef, onion soup mix, bread crumbs, celery and
egg. In 8x12 inch baking pan, firmly shape meat mixture into 8x4
inch loaf. Bake at 350 degrees for 1 1/4 hours or until done.
Spoon off 2 tablespoons drippings; reserve. In saucepan over
medium heat, heat remaining soup and reserved drippings to
boiling, stirring occasionally. Spoon over meat loaf. Makes 8
servings.
MUSHROOM GRAVY
2 med. onions
2 sweet bell peppers
1 can sliced mushrooms
1/2 tsp. garlic powder
3 beef bouillon cubes, dissolved in 1/2 c. of water
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
1 tbsp. lemon juice
1/8 tsp. season salt
1 can Campbell's Golden Mushroom Soup
Chop onions and pepper. n a small
saucepan saute' onions and peppers with olive oil until tender.
Drain off excess oil. Cook over low heat for 15 minutes. Add
soup and simmer for 15 minutes then it should be ready to serve.
Makes 4 servings. Ideal for steak, baked potato or over toasted
bread.
SURPRISE BURGERS
1 (10 3/4 oz.) can Campbell's tomato
soup
1 1/2 lbs. ground beef
1/4 c. shredded process cheese*
1 tbsp. prepared horseradish
*Or crumbled blue cheese, or drained
pickle relish. Shape ground beef into 8 thin patties. Top each
of 4 patties with either 1 tablespoon cheese or 1 tablespoon
relish. Place remaining patties on top; seal edges well. Brown
in skillet; spoon off fat. Stir in soup and horseradish.
Cover; cook over low heat for 20 minutes. Stir now and then. 4
servings.
NACHO FONDUE
1 can Campbell's nacho cheese soup
1 c. shredded Monterey Jack cheese
1/4 c. milk
1/2 c. salsa
In 1 1/2 quart saucepan, stir in soup.
Stir in cheese and milk. Heat over low heat until cheese is
melted and mixture is smooth and bubbling, stirring constantly.
Stir in salsa, remove from heat. Serve on fondue pot with chips
or fresh vegetables for dipping. Makes 2 1/2 cups.
GREEN BEAN CASSEROLE
1 can (26 oz.) Campbell's condensed
cream of mushroom soup
1 c. milk
2 tsp. soy sauce
1/2 tsp. black pepper
2 pkgs. (16 oz.) each frozen cut green beans, cooked and drained
1 can (6 oz.) or 2 cans (2.8 oz. each) Durkee French fried
onions
1. In 13 x 9 inch baking dish combine soup, milk, soy sauce and
pepper. Stir in green beans and half of the onions. 2. Bake at
350 degrees for 25 minutes or until hot. Stir. Top with
remaining onion. Bake 5 minutes more.
BEAN SOUP
2 cans Trappey's jalapeno beans
2 cans white navy beans
2 cans Campbell's bean & bacon soup
2 c. diced ham
1/2 bell pepper, chopped
1 lg. onion, chopped
1 c. water (if cooking in crock pot), or 3 c. water if cooking
in boiler
Combine all ingredients. If cooking in
crock pot, cook at least 3 hours on high or all day on low. If
cooking in boiler, cook until thick and done.
GREEN BEAN CASSEROLE -
TATOR TOTS
2 cans green beans, drained
1 lb. cooked sausage, drained
2 cans Campbell's cream of mushroom soup
1/2 c. onions
1/2 c. shredded Monterey Jack cheese
1/2 bag Tator Tots
Mix all together. Put in 9x13 casserole
and bake in 350 degree oven for 45 minutes or longer, until
Tator Tots are browned.
BEAN BAKE
1 1/2 lbs. chopped meat
4 potatoes, cubed
1 (16 oz.) can Campbell's Pork & Beans
2 cans tomato soup
Layer above ingredients in large baking dish. Add salt and
pepper.
Bake about 1 1/2 hours at 375 degrees.
SOUPER CORNBREAD
1 can (10 3/4 oz.) Campbell's New
Golden corn soup
2 eggs
1/4 c. milk
1 pkg. (12-14 oz.) corn muffin mix
1/4 lb. bulk pork sausage, cooked & drained
Preheat oven to 400 degrees. Combine soup, eggs and milk. Stir
in muffin mix just until blended. Gently fold in sausage. Into
greased 9 inch square baking pan, pour muffin mixture. Bake 20
minutes or until lightly browned and toothpick inserted in
center comes out clean. 6 servings.
SAUSAGE MUFFINS
1 lb. hot pork sausage
1 can cheddar cheese soup (Campbell's recommended)
1 1/2 cans water 3 c. biscuit mix (Bisquick recommended)
Brown and drain sausage. Mix cheddar soup and water with biscuit
mix and sausage. Drop by teaspoonful into small muffin pans.
Bake at 350 degrees for 12 minutes or until brown. Makes 96
small muffins.
Mix together all of the above; shape lightly with your fingers
into 1 inch balls. Brown on all sides in a lightly greased
skillet. Heat 1 can of consommé and add cooked meatballs. Cover
pot and cook over very low heat 1 1/2 hours. Add extra consommé
or tomato sauce if desired or if meatballs seem to be sticking.
TOMATO SOUP CAKE
2 1/4 c. cake flour or 2 c. all purpose flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice 1 tsp. cinnamon
1/2 tsp. ground cloves
1 (10 3/4 oz.) can Campbell's tomato soup
1/2 c. hydrogenated shortening
2 eggs
1/4 c. water
Preheat oven to 350 degrees. Generously grease and flour two
round layer pans, 8 or 9 inches or 13 x 9 pan. Measure dry
ingredients into large bowl. Add soup and shortening.
Beat at low to medium speed for 2
minutes (300 strokes with a spoon) scraping sides and bottom of
bowl constantly. Add eggs and water. Beat 2 minutes more,
scraping bowl frequently. Pour into pans.
Bake 35 or 40 minutes. Let stand in
pans 10 minutes; remove and cool on rack. Frost with cream
cheese frosting or favorite white frosting
VARIATIONS: For a 9 inch tube pan,
prepare as above; bake 1 hour. Nut or Raisin: After mixing, fold
in 1 cup chopped nuts or raisins. Bake 35 to 40 minutes.
Date and Nut: After mixing, fold in 1
cup chopped walnuts and 1 cup chopped dates. (Use 1 to 2
tablespoons flour to sprinkle over dates while chopping them.)
Bake in 9 inch layers or 13 x 9 inch pan for 40 to 45 minutes.
In large bowl, beat cheese until smooth
with mixer at medium speed. Alternately add sugar and eggs (3
times), beating well after each addition. Beat in soup and
vanilla until well blended.
Mix brownie mix, following package
instructions. Pour batter into greased 13 x 9 inch baking dish.
Slowly pour cheese mixture over brownie base.
Bake in preheated 350 degree oven 45
minutes or until set.
Cool at least 2 hours.
Makes 24 brownies.
TOMATO CAKE
1/2 c. shortening
1 c. sugar
1 can tomato soup (Campbell's!)
2 c. flour
3/4 tsp. baking powder
2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
1 c. chopped pecans or walnuts
1 recipe Cream Cheese Frosting
1 tsp. baking soda
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. water 2 eggs
Mix all ingredients together and bake in moderate oven, 350
degrees, until tests done. Check in 30 to 35 minutes. If you are
in a hurry, just take 1 package spice cake mix. Add:
Combine ingredients and bake as
directed on cake box.
CHEDDAR BAKED POTATO
SLICES
1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into
1/4 in. slices (about 4 c.)
1 c. of shredded cheddar cheese
1. In small bowl, combine soup, paprika, and pepper.
2. In greased 2-quart oblong baking dish, arrange potatoes in
overlapping rows. Sprinkle with cheese; spoon soup mixture over
cheese.
3. Cover with foil; bake at 400 degrees 45 minutes. Uncover,
bake 10 minutes or until potatoes are fork tender.
6 servings.
CHICKEN BROCCOLI ORIENTAL
1 tbsp. vegetable oil
1 lb. boneless, skinless chicken thighs or breasts, cut into
strips
1 sm. onion, cut into 1" squares
1 med. green or sweet red pepper, cut into 1" squares
1 (10 1/4 oz.) can Campbell's cream of broccoli soup
3 tbsp. water
1 tbsp. soy sauce
Hot cooked rice
In 10" skillet over medium-high heat, in hot oil, cook chicken
1/2 at a time until browned. Add onion and peppers. Cook 5
minutes or until vegetables are tender-crisp. Stir in soup,
water and soy sauce. Heat to boiling. Reduce heat to low. Cover,
simmer 5 minutes or until vegetables are tender. Serve over
rice.
4 servings.
CHICKEN CASSEROLE
1/2 c. raw rice
1 pkg. dried onion soup mix
1 (3 or 3 1/2 lb.) chicken, cut up
1 can Campbell's cream of chicken soup and 1 can of milk
Paprika
Butter a 9 x 13 inch pan. Cover bottom
with rice. Sprinkle half a package of onion soup mix over rice.
Place cut up chicken on top then pour chicken soup on top of
this and then sprinkle balance of dried onion soup mix on top.
Sprinkle with paprika. Cover with aluminum foil and bake 1 hour
30 minutes at 350 degrees.
GROUND CHUCK CASSEROLE
1 lb. ground chuck, uncooked
1 (7 to 8 oz.) can kernel corn
1 (10 1/2 oz.) can Campbell's tomato soup
3/4 c. rice, uncooked
1 med. onion, chopped
2 strips bacon, whole or cut up
1 1/4 can (10 1/2 oz.) (soup can) water
Salt, pepper, dash of sweet basil to taste
Place corn (not drained) in 1 1/2 quart casserole dish. Add
uncooked rice, half of the chopped onion. Over this spread 1/2
can of the tomato soup. Then crumble up the ground chuck
(uncooked) and add to dish with the rest of the onion, salt,
pepper and basil. Spread the rest of the tomato soup and pour 1
1/4 cans of water over all. Place 2 strips of bacon over that.
Cover and bake at 350 degrees for 1 1/2 hours. Takes about 15
to 20 minutes to prepare. 4 generous servings.
CHICKEN BROCCOLI DIVAN
1 lb. fresh broccoli or 1 (10 oz.) pkg. frozen broccoli
1 1/2 c. chicken or turkey, cubed & cooked
1 can Campbell's cream of broccoli soup
1/2 c. milk
1/2 c. Cheddar cheese, shredded
1 tbsp. butter
2 tbsp. dry bread crumbs
Preparation : In shallow baking dish,
arrange broccoli and top with chicken. Combine soup and milk and
pour over meat. Sprinkle with cheese. Combine butter and bread
crumbs and sprinkle over cheese. Bake at 450 degrees for 15
minutes or until hot. For microwave oven: Cover with wax paper.
Microwave on High 10 minutes or until hot. Rotate dish half way
through heating. 4 servings.
CHILI
1-/2 lb. ground round
1/2 tsp. salt
10 oz. Campbell's onion soup
12 oz. undrained kidney beans
6 oz. can tomato paste
8 oz. can tomato sauce
1 tbsp. chili powder
2 tsp. cumin powder
Brown beef. Sprinkle with salt. Pack firmly into pot and cover
heat 20 minutes over low heat. Mash beef with fork until fine.
Add soup and simmer 5 minutes. Add spices and stir. Add beans,
paste, and sauce. Stir and heat thoroughly 20 minutes to blend
flavors.
BROCCOLI RICE CASSEROLE
1 tbsp. vegetable oil
1/2 c. chopped celery
1/4 c. chopped onion
1 can (10 3/4 oz.) Campbell's Cream of Broccoli Soup
1/4 c. milk
1 c. diced pasteurized process cheese spread
1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
2 c. cooked rice
1. In saucepan, in hot oil, cook celery and onion until
tender-crisp.
2. Combine soup and milk; stir in celery-onion mixture, cheese,
broccoli and rice. Pour into 10x6 inch baking dish. Sprinkle
with paprika.
3. Conventional: Bake at 350 degrees F. for 30 minutes or until
hot, or microwave: Microwave on high 10 minutes or until hot,
rotating dish halfway through cooking. Serves 8.
GOLDEN PORK CHOPS &
POTATOES
4 pork chops
4 sm. potatoes, sliced thinly
1 sm. onion, sliced thinly
Seasoned salt & pepper
1 can Campbell's golden mushroom soup
Brown pork chops on both sides in large
skillet. Salt and pepper. Pour off grease. Place sliced onions
and potatoes in bottom of skillet. Salt and pepper. Arrange pork
chops on top of potatoes and onions. Pour golden mushroom soup
over top of chops. Cover skillet and simmer 45 minutes to 1
hour (until pork chops are done and potatoes are tender). Once,
during cooking, move pork chops and turn potatoes. Serves 4.
EVERYDAY EASY BROCCOLI
BAKE
1 can Campbell's cream of broccoli soup
1/2 c. milk 1 tsp. soy sauce
Dash pepper
1 pkg. (20 oz.) frozen broccoli cuts or 2 pkgs. (10 oz. each)
frozen broccoli spears, cooked and drained
1 can (2.8 oz.) French fried onions
1. Combine soup, milk, soy sauce and pepper.
2. Combine in 10x6 inch baking dish. Layer 1/2 broccoli, 1/2 of
the soup mixture and 1/2 can of the onions. Top with remaining
broccoli and soup mixture.
3. Bake at 350 degrees F. for 25 minutes. Top with remaining
onions; bake 5 minutes or cover with wax paper, microwave on
High 8 minutes, rotating dish halfway through heating. Top with
remaining onions. Microwave, uncovered, 1 minute. 6 servings.
SAUERKRAUT AND PORK CHOP
CASSEROLE
1/4 c. barley (optional)
1 lg. can sauerkraut
1 sm. onion 5-6 lean pork chops
1 can Golden mushroom soup (Campbell's)
Salt & pepper to taste
Simmer barley. Mix with sauerkraut,
onion and soup. Add 1 can of water. Layer over top of the pork
chops. Preheat oven to 350 degrees. Bake casserole for 45
minutes. Bring pork chops to the top of the casserole and bake
for another 30 minutes until brown.
TUNA CASSEROLE
1 (8 oz.) bag egg noodles
1 can tuna
1 can Campbell's Cream of Mushroom soup
Corn flake crumbs
Butter
Sharp Cheddar cheese
Boil noodles as per directions. Rinse
and drain tuna. Mix noodles, tuna and butter (2 tablespoons)
together. Pour into casserole dish. Top with corn flake crumbs,
butter and finish off with cheese (sliced in squares).
Bake 350 degrees 25-30 minutes or until
bubbly. Serves 4-6. Variation: Use chicken or turkey in
place of tuna.
STEAK CASSEROLE
3 or 4 boneless cube steaks
1 can Campbell's Golden Mushroom Soup
1 can mushrooms (optional)
1 med. onion, sliced
Brown the steaks in a frying pan, then place in the bottom of a
baking dish. Pour the mushroom soup over them, add the can of
mushrooms if you wish. Spread the sliced onions on top and
season with salt, pepper and paprika to taste. Bake for about
35 to 40 minutes at 350 degrees.
Serve with noodles. The gravy may be
spooned over them.
SAUSAGE CASSEROLE
1 lb. sausage
1 can (Campbell's) Cheddar cheese soup
1 can cream of mushroom soup
1 sm. can Pet milk
12 oz. pkg. egg noodles
Medium onion
Brown sausage and onion. Cook noodles; drain. Mix remaining
ingredients together and stir in sausage, onion and noodles to
this mixture.
Bake at 350 degrees for approximately
35 minutes.
FIVE-LAYER CASSEROLE
2 lbs. lean ground beef
1 can Campbell's Golden Mushroom soup
1 pkg. dry onion soup mix
1 pkg. mild Cheddar cheese (shredded)
1 pkg. tater tots
Break ground beef (uncooked) into pieces and place in a 4x9
baking dish. Spread mushroom soup over meat. Sprinkle onion soup
mix over mushroom soup. Sprinkle Cheddar cheese over onion soup
mix. Place tater tots over Cheddar cheese layer.
Bake at 350 degrees for 1 hour.
CORDON BLEU CASSEROLE
1 (10 oz. or larger) frozen cut broccoli
4 slices wheat bread
2 1/2 oz. thinly sliced smoked chicken or turkey (from the deli)
3 oz. fully cooked sliced ham (opt.)
1/4 tsp. onion powder (opt.)
1 can Campbell's cream of chicken, mushroom or chicken/mushroom
soup 1/4 c. or less of white wine (opt.) 6 oz. shredded or
grated Swiss or Provolone cheese Coarse ground pepper
Preparation : Microwave broccoli until
done; drain well. Line bottom of 8"x8"x2" microwave safe baking
dish with the bread. Top it with the chicken, ham and broccoli.
Stir onion powder and wine into soup and pour this over all.
Sprinkle pepper over and then nice layer of cheese on the top.
Can be chilled overnight. To cook, cover dish with lid or wax
paper or Saran Wrap, vented.
Micro-cook on 50% power (medium) 13 to
15 minutes or until heated through.
SUPPER CASSEROLE
1 lb. ground chuck (OR ground beef)
1 lb. onion, finely chopped
1 lb. fresh carrots, pared and sliced
1 lb. green beans (fresh or frozen)
2 cans Campbell's cream of mushroom soup
1 (1 lb.) pkg. of med. egg noodles
Italian bread crumbs
1/4 c. melted margarine
Cook onion slowly with prepared ground
chuck until onions are translucent. Add pepper (1/2 teaspoon or
to taste). Separately cook carrots and green beans together
until almost tender, reserve cooking water. Mix 2 cans of cream
of mushroom soup with 1 1/2 cups of broth from the vegetables
(add water if needed to measure 1 1/2 cups). Cook egg noodles
separately according to package. Layer ingredients in a large
casserole (13 x 9) beginning with meat, then vegetables, noodles
and cover with half of soup.
Next layer; meat, vegetables, and rest
of soup, ending with plain noodles.
For topping mix: 1 1/4 cups bread
crumbs with melted margarine and sprinkle over top of noodles.
Bake at 400 degrees for 20 minutes,
watching so top does not brown too much.
PICANTE CASSEROLE
1 can Campbell's cream of chicken soup
1 c. milk
1 c. picante sauce (hot or mild)
1 lb. hamburger
2 c. Cheddar cheese
1 (8 or 10 oz.) bag corn chips, salted or unsalted
Brown hamburger in skillet. Mix cream
of chicken soup, milk and picante sauce. Pour over hamburger and
heat 5 or 6 minutes.
Layer 10x13 inch cake pan or any
casserole dish with chips, then put cheese over chips. Layer
over that with hamburger mixture. Repeat over that. Sprinkle
cheese over the top. Bake until bubbly, about 25 minutes, at
400 degrees.
MEXICAN CASSEROLE
1 1/2 lbs. ground beef
1 pkg. chili or taco mix
1 c. grated cheese
1/2 c. milk
1 can Campbell's baked beans
1 c. pancake mix
1 egg
1 can tomato soup
Brown and drain ground beef. Add can of beans and liquid, chili
or taco mix (keeping aside 1 teaspoon) and tomato soup. Simmer
5-10 minutes. In another dish mix a cup (plus a little more)
pancake mix with grated cheese, egg, milk and reserved chili or
taco mix, stirring well to make a batter. Place meat mixture in
casserole dish and spread batter mix on top of meat. Sprinkle on
some chopped parsley.
Bake at 350 degrees for 20 minutes.
CRUNCHY TUNA CASSEROLE
1 can of white tuna
8 oz. of medium size noodles
1 can Campbell's mushroom soup
1 c. of milk
1/4 c. of bread crumbs
Start boiling noodles in hot water until they are cooked. Drain.
Take tuna in can and bread up in a square pan. Add 1 cup of milk
with can of mushroom soup. Mix all 3 well. Add drained noodles
into mixture. Mix well and spread noodles into pan. Top with
mixture with bread crumbs.
Bake at about 350 degrees for 1/2 hour
until bread crumbs are toasty on top!
For a larger family, double ingredients
of tuna fish, noodles (more protein), liquids add 1/2 portions.
PORK CHOP CASSEROLE
6-8 center cut pork chops
1 med. onion
6 med. potatoes
2 cans Campbell's creamy chicken mushroom soup
Butter
Salt and pepper to taste
Tenderize pork chops, place in oblong
baking dish. Slice onion and separate into rings. Place onion
rings on top of chops, then quarter potatoes, place potatoes on
chops and around in dish. Top chops with small pats of butter.
Salt and pepper to taste. Mix 2 cans of creamy chicken mushroom
soup and 3/4 can water in bowl and pour over chops and potatoes.
Bake at 350 degrees for about 1 hour.
TATER TOT CASSEROLE
1 lb. hamburger (or more if you prefer)
1 can Campbell's Cream of Chicken Soup
1 can Campbell's Cheddar Cheese Soup
1 sm. can peas
1 sm. can corn (choose other vegetables if you prefer)
1 pkg. tater tots
1 med. onion, chopped (optional)
Cook hamburger and onions. Season hamburger with garlic salt and
pepper. Put layer of meat in bottom of big loaf pan. Layer on
top of meat: cream of chicken soup, Cheddar cheese soup, corn,
peas. Then do another hamburger layer, cream of chicken, Cheddar
cheese soup, corn and peas. This can be prepared ahead of time.
When you are ready to cook it, cover top with frozen tater tots.
Cook in a 350 degree oven 40-50
minutes.
SAVORY SPAGHETTI CASSEROLE
1 lb. lean ground beef
1/2 c. onion, chopped
1/2 c. green pepper, chopped
Pam
1 (10 1/2 oz.) can Campbell's condensed cream of mushroom soup
1 (10 1/2 oz.) can Campbell's tomato soup
1/2 soup can water
1 clove garlic, minced
1 c. sharp Cheddar cheese, shredded
1/2 lb. spaghetti, cooked & drained
Cook beef, onion, and green pepper in pan sprayed with Pam until
meat is browned and vegetables are tender. Drain. Add soups,
water, and garlic; heat. Blend in 1/2 cup cheese. Combine with
spaghetti in a 12 x 9 x 2 inch casserole; top with remaining
cheese. Bake in a 350 degree oven for 30 minutes or until
bubbling and hot.
Serves 4 to 6.
EXTRA HAMBURGER CASSEROLE
1 can Campbell's cheddar cheese soup
2 lbs. hamburger
4 oz. wide egg noodles
1 tsp. oil
2 tsp. salt, or to taste
Boil noodles in 1 teaspoon of salt and oil; warm soup in
saucepan with 1/2 can water. Brown hamburger and drain
drippings. Mix hamburger and soup in noodles (drained) and serve
with green vegetable for color.
Mix all together. Bake at 350 degrees for 30 minutes uncovered
for crispness, cover to make it more moist.
TUNA CASSEROLE
1 lg. can tuna
1 can Campbell's mushroom soup
1 can peas
1 c. milk
1 sm. box macaroni
1 tsp. salt
1 tsp. pepper
Cook macaroni on stove; drain macaroni. Add to macaroni;
mushroom soup, peas, milk, tuna, salt and pepper. Mix all
together.
Cook for 20 minutes.
PORK CHOP CASSEROLE
4 pork chops
1 can Campbell's cream of mushroom soup
1 onion, chopped or sliced
1 green pepper, chopped
Potatoes, sliced (4 lg. depending)
Salt (pinch)
Pepper (pinch)
Brown pork chops to remove fat and grease. In a covered
casserole dish or pan put a layer of potatoes, add some onion
and pepper. Repeat until dish is about full, leaving room for
pork chops to be put on top. Add cream of mushroom soup.
Bake at 350 degrees until potatoes and
pork chops are done. If mushroom soup seems too thin, add
another can of mushroom soup and if soup seems to thicken you
can add a little milk.
BEEF AND BROCCOLI
CASSEROLE (STIR-FRY)
3/4 boneless beef sirloin steak
1 tbsp. vegetable oil
1 clove garlic (or just use some garlic powder)
1 med. onion, minced
1 can Campbell's cream of broccoli soup
1/4 c. water
1 tbsp. soy sauce (or more if you like)
2 c. broccoli, cut into flowerets
Hot cooked noodles or white rice
1. Slice beef very thin strips. Cook beef with garlic until
brown. Add onion and cook 5 minutes.
2. Stir in soup, water and soy sauce.
Heat to boiling. Add broccoli. Reduce heat to low. Cover and
simmer 5-10 minutes.
3. Serve over noodles or rice.
DELICIOUS CASSEROLE DISH
1/2 lb. shell macaroni
2 tbsp. olive oil
4 onions, sliced
2 cloves garlic, sliced
1/2 lb. ground round
1/2 lb. snappy cheese
1 sm. can mushroom sauce
1 can Campbell's tomato soup
1 sm. bottle stuffed olives or 1 sm. can black olives, chopped
Boil macaroni in salted water until tender. Drain. Rinse with
cold water, then just before mixing with sauce, rinse with hot
water. Meanwhile, brown onions and garlic in oil, add ground
meat and brown slightly. Turn off fire. Add cheese. Cut up small
pieces. Add mushroom sauce and soup. Drain olives and add to
mixture. Mix well and put in greased casserole.
Bake in 350 degree oven for 1/2 hour.
Serves 6 generously.
CHOW-CHOW HAMBURGER
CASSEROLE
1 1/2 - 2 lbs. hamburger
1 jar Mrs. Campbell's Chow-chow
1 can tomato soup
4-5 slices American cheese
Mix hamburger with drained chow-chow. Make into a loaf. Pour 1/2
can tomato soup in bottom of casserole dish. Place hamburger
loaf in casserole. Pour remaining tomato soup over top.
Bake at 350-400 degrees until done.
Just prior to removing from oven, place cheese slices over top
until melted.
GOLDEN PORK CHOP CASSEROLE
6 pork chops,
about 1 1/2 lbs.
2 tbsp. salad oil
1/2 c. celery, sliced
1 med. clove garlic, minced
2 cans Campbell's Golden Mushroom soup
1 1/3 c. water
1 1/3 c. Minute Rice
1/2 c. chopped canned or fresh tomato
1/4 tsp. sage
Dash of pepper
Brown chops in oil in skillet. Remove chops from skillet; pour
off excess fat. Cook celery and garlic in skillet until celery
is tender. Combine with remaining ingredients in shallow 2 quart
baking dish. Arrange chops on top of mixture.
Cover and bake at 350 degrees about 45
minutes.
4 servings.
BEEF CASSEROLE
1 lb. ground beef
Salt and pepper to taste
3/4 box macaroni, cooked and drained
1 can LeSueur English peas, drained
Dash onion salt, garlic salt and parsley flakes
1 can Campbell's cheese soup
Brown ground beef, add salt, pepper, onion salt, garlic salt and
parsley flakes together. Drain well. Then mix all ingredients
together and pour in greased casserole dish. May put 1 can of
onion rings or bread crumbs on top.
Cook in 300 degree oven until bubbling
(may prepare the night before).
TORTELLINI TUNA CASSEROLE
3 c. Amore Tortellini
2 tbsp. olive oil
1 c. sliced fresh mushrooms
1/2 c. chopped green pepper
1/2 c. chopped onion
1 can tuna (6 1/2 oz.) drained
1 can Campbell's Golden mushroom soup (10 3/4 oz.) do not dilute
1/2 c. cottage cheese
1/4 c. grated Parmesan cheese
Bring a large pot of water to a rapid boil. Add a pinch of salt
and 2 tablespoons oil to water. Now add Amore Tortellini and
boil for 15 minutes. Drain. Set aside. Saute onions, green
pepper and mushrooms in olive oil until onions are transparent
in color. Remove from heat. Add tuna, mushroom soup and
cottage cheese to saute mixture.
Stir together well. Put Amore Tortellini in large bowl and
gently toss together with sauce soup mixture until all
tortellini is coated. Pour into 13 x 9 inch baking dish.
Sprinkle Parmesan cheese on top. Cover tightly with foil and
bake at 375 degrees for 45 minutes.
Optional you can sprinkle top with
dried parsley flakes, paprika and black pepper for beautiful
color and additional flavor. -
PORK CHOP CASSEROLE
10 pork chops, center cuts
2 c. rice long grain
2 cans Campbell's French onion soup
2 cans Campbell's golden mushroom soup
1 can water
Brown pork chops, seasoned. Warm soup together. Pour rice in 11
x 14 inch baking pan. Pour soup over rice. Place pork chops on
top. Put Reynolds Wrap on top of pan and bake for 1 hour at 350
degrees.
CABBAGE CASSEROLE
1 sm. head cabbage, cut up
1 can Campbell's celery soup
1/3 c. American cheese, grated
1/2 can O & C French fried onion rings, crumbled
8 white crackers, crumbled
Steam cabbage 20 minutes; drain.
Place 1/2 in casserole dish. Add 1/2 can of celery soup and 1/2
of the cheese. Add second layer of the same.
Place crumbled crackers and onion rings
on top.
Bake 30 minutes at 300 degrees until
brown.
BEEF ZITI CASSEROLE
8 oz. ziti macaroni, uncooked
1 (16 oz.) can Del Monte cut green beans, drained
1 (11 oz.) can Green Giant Niblets corn, drained
1 lb. ground beef
2 (10 3/4 oz.) cans Campbell's condensed golden mushroom soup
1 (14 1/2 oz.) can Del Monte stewed tomatoes
1 tsp. dried basil leaves, crushed
1/4 tsp. pepper
1/2 tsp. garlic powder
2 c. shredded sharp Cheddar cheese
Preheat oven to 400 degrees. Cook ziti according to package
directions; drain. Return cooked ziti and vegetables (green
beans and corn) to cooking pot used to cook ziti. Meanwhile, in
10 inch skillet over medium heat, cook beef until browned,
stirring to separate meat; drain fat. Stir in soup, tomatoes,
basil, pepper, and garlic to meat. Heat thoroughly. Add soup
mixture to ziti mixture; mix well. Spoon into greased 13 x 9
inch baking dish.
Cover with foil. Bake 15 minutes.
Uncover; sprinkle with cheese. Bake 5 minutes more or until
cheese melts. Makes 7 1/2 cups or 6 servings.
TEX-MEX CASSEROLE
2 lbs. deer burger or hamburger
1 lb. sausage
1 med. onion (chopped)
1/4 c. green pepper (chopped)
1 (8 oz.) pack tortilla chips
1 can Campbell's cream of mushroom soup
1 pt. Old El Paso hot chunky salsa
8 oz. pack Cheddar cheese (shredded)
In large skillet, cook first four
ingredients until meat is done, drain off liquid. In a bowl, mix
mushroom soup and hot salsa together. In a large casserole,
place a layer of tortilla chips, a layer of half the meat
mixture, half the soup/salsa mixture and top with half the
cheese. Repeat, ending with cheese.
Bake at 325 degrees for 25 to 30
minutes.
MACARONI CHEESE HOT DOG
CASSEROLE
1 lb. box macaroni (cooed)
1 can Campbell's cheddar cheese soup
1 can Campbell's nacho cheese soup
2 c. half and half
2 tbsp. margarine
Salt and pepper to taste
1 tbsp. chopped parsley (optional)
1 sm. or lg. pkg. shredded cheddar or taco cheese (depending on
your preference)
1 lb. hot dogs, cut into 2 inch slices
Combine cooked macaroni, cheddar and
nacho cheese soup, half and half, margarine, salt and pepper,
parsley and mix well. Place in a greased large baking dish and
top with shredded cheese.
Bake at 375 degrees for 45 minutes.
Serve hot.
PORK CHOP CASSEROLE
6-8 pork chops
1 can sauerkraut
1 apple, peeled & sliced
3-4 potatoes, peeled & sliced very thin
1 can Campbell's Golden Mushroom soup
Spray with non-stick Pam. Dish layer of pork chops, layer
potatoes, layer apples, layer sauerkraut and repeat with pork
chop. Top with soup.
Bake at 375 degrees for 1 1/2 hours
covered.
GREEK CASSEROLE
6-8 med. potatoes
2 tbsp. butter
1 lg. can Campbell's tomato soup
Salt and pepper, to taste
2 lb. hamburger
1 onion
1/2 c. water
Boil potatoes in skins until almost
tender. Peel and slice. While potatoes are cooking, brown
hamburger. Then drain hamburger and add butter and onion to
hamburger and slightly brown onion. Add tomato soup and water to
meat and simmer 5 minutes.
Make white sauce: 2 c. milk 3 tbsp.
butter 1/2 c. Velveeta cheese Melt butter in small saucepan then
mix in flour gradually over low heat. After mixed well, slowly
add milk while stirring. Cook until thick. Remove from fire and
add cheese.
Put into greased 13 x 9 pan as follows:
layer of potatoes, meat, then sauce and repeat. Then last put
all remaining sauce and top with cheese.
Bake in preheated oven at 350 degrees
until top lightly browned, approximately 35-40 minutes.
BAKED MACARONI AND CHEESE
CASSEROLE
1 lb. elbow macaroni,
cooked according to pkg. directions
1 pkg. Kraft sharp cheese, grated
1 can cream of chicken or cream of mushroom soup (Campbell's)
Bread crumbs
Mix soup with 1 can of milk in a bowl. Butter a large casserole
dish. Put alternating layers of the macaroni, cheese, and the
soup into dish. Top with bread crumbs.
Bake 1 hour at 350 degrees.
Serves 6.
BACON AND CHEESE CASSEROLE
1 lb. bacon cooked and crumbled
8 hard boiled eggs, sliced
1 lg. or 2 med. onions, sliced
1 can Campbell's Cheddar cheese soup
2 c. crumbled potato chips
2 tbsp. butter or margarine
Saute onion in butter or margarine until tender. In 2 quart
casserole or 9 x 13 inch pan alternate layers of the mixture.
(Dilute cheese soup with 1/2 can milk.) Saving a few chips to
put on top. Bake at 350 degrees for 20 minutes. Can be made a
day or so ahead and baked before serving.
Can use sausage instead of bacon.
FRITO CASSEROLE
1 lb. ground beef
1 can Campbell's tomato soup
2 cans chili with beans
1 med. onion, chopped
1 pkg. Fritos
1 pkg. sharp Cheddar cheese, shredded
Brown beef and onions. Drain. Add soup and chili to beef. Simmer
10 minutes. Line bottom of 9x13 inch pan with Fritos. Pour
mixture into pan. Cover top of mixture with Fritos and cheese.
Bake at 350 degrees for 20 minutes, or
until cheese is golden brown.
STUFFING CASSEROLE
1/2 c. butter
1 c. carrots cut in 1 1/2 inch thin strips
1 c. chopped onion
1 clove garlic, minced
1 can (8 oz.) tomatoes, drained and chopped
1/4 c. chopped parsley
1 pkg. (14 oz.) herb seasoning cube stuffing
1 can chicken broth (Campbell's)
1/2 soup can water
In saucepan melt butter and cook carrots and onions with garlic
until carrots are tender. Add remaining ingredients. Toss to mix
well. Spoon into buttered 12x8 inch baking dish. Cover; bake at
375 degrees for 30 minutes or until hot. Garnish with additional
chopped parsley, if desired.
Makes 8 cups or 16 servings.
CHICKEN/RICE CASSEROLE
1 lb. skinless boneless chicken breasts
2 c. uncooked rice
2 cans cream of celery soup
2 cans Campbell's French Onion Soup
Boil or microwave chicken and cut into bite size pieces. In a 9
x 12 inch casserole dish, mix soups thoroughly. Stir in rice and
chicken. Cover with aluminum foil and bake at 400 degrees for 45
to 50 minutes. Remove from oven and let stand about 10 minutes.
Cut into squares with a spatula and serve.
FRANKFURTER CROWN
CASSEROLE
2 slices bacon
1/2 c. chopped onion
1 can Campbell's cream of mushroom soup
1/2 c. water
1/2 tsp. salt
Dash of pepper
3 c. sliced cooked potatoes
1 c. cooked cut green beans
1/2 lb. frankfurters, split and cut in half
1. In skillet, cook bacon. Remove and crumble.
2. Cook onion in drippings.
3. Stir in soup, water, salt, and
pepper.
4. Add potatoes and beans.
5. Pour into 1 1/2 quart casserole.
6. Stand up frankfurters around edge.
Bake at 350 degrees for 30 minutes.
7. Top with bacon. 4 servings.
For German-Style Seasoning - just add 1
to 2 tablespoons vinegar with soup.
TUNA CHIP CASSEROLE
1 sm. pkg. potato chips (Individual package size)
1 can tuna fish
3 hard cooked eggs
1 pimento or green pepper
2 1/2 c. med. white sauce or 1 can Campbell's mushroom soup
(diluted) (Save 1/2 c. some for topping)
Butter casserole. Crush potato chips
(roll in sack). Break up tuna fish. Cut up hard cooked eggs and
green pepper. Mix potato chips, tuna, eggs and pepper with
diluted mushroom soup.
Bake in moderate oven at 350 degrees
for 45 minutes. Cover during first 30 minutes. Bake uncovered
the last 15 minutes.
Braise roast in 400 degree oven for one hour. Add all
ingredients together with roast in crock pot. Stir a bit and
simmer 4-5 hours. Note: Roast can be cut up in chunks to fit in
crock pot - after simmering total time it will be very tender
and broken in pieces. May be served on buns with Au Jus or with
potatoes and vegetables.
CROCK POT NO PEEK STEW
2 lbs. chuck or stew meat, cubed
2 c. potatoes, cut up
2 c. carrots, cut up
2 c. celery, cut up
1 lg. onion
1 c. each frozen green beans, peas, corn or whatever vegetables
you wish
1 can Campbell's tomato soup
1 can water
2 tbsp. Minute Tapioca
1 1/2 tbsp. cornstarch
1/4 tsp. pepper
1 tsp. parsley flakes
1 tsp. salt or salt substitute
1 tsp. Lawry's seasoned salt
Mix all ingredients together in crock pot. Cover and cook on low
for 10 to 12 hours.
CROCK POT BEEF ROAST
1 (2-3 lb.) beef roast
1 can Campbell's cream of mushroom soup
1 can Campbell's French onion soup Salt & pepper
Salt and pepper roast and place in crock pot. Empty both cans of
soup over roast. Cook slowly for 6-8 hours depending on size of
roast. When done, just pull roast apart and serve.
CROCK POT PEPPER STEAK
1 1/2 lbs. round steak,
3/4 inch thick
1 can Campbell's cream of onion soup
1/2 c. catsup
1 med. green pepper, seeded and sliced
Preparation : Cut meat in strips, add all ingredients to crock
pot and cook on high 9 hours. Serve over rice.
CROCK POT ROAST
Ingredients : 1 round boneless roast beef (about 2 lb.) 1 can
Campbell's mushroom soup 1 pkg. Lipton dried onion soup mix
Carrots and potatoes, sliced Salt and pepper 1 1/2 cans water
Wash roast off well and put in crock
pot. Open mushroom soup and mix with about 4 tablespoons of
water and pour over roast. Open packet of dried onion soup and
sprinkle over roast. Add 1 1/2 cups water and salt and pepper.
Let cook about 2 hours and then add
sliced carrots and potatoes.
Let cook about another 1 1/2 hours or
until roast is tender.
Serves 5 to 6 people.
CHEESY SQUASH DRESSING
1 lb. pork sausage
2 pkgs. jalapeno cornbread mix
1 pkg. reg. cornbread mix
4 slices wheat bread
1 c. onion, chopped
1 can water chestnuts, cut up
1 c. shredded cheddar cheese
2 Campbell's dry vegetable soup mix
1 1/2 tsp. poultry season
1 tsp. cumin
3 c. cooked squash
2 cans beef broth
Salt & pepper to taste
Cook bread as directed on box. Cool. Crumble breads together.
Brown sausage and onion together, drain. Add to bread mixture,
water chestnuts, dry soup mix, squash, seasonings, stir
together. Add enough broth to hold together. Add cheese last. I
use an electric skillet to cook. Heat it just enough to let
cheese melt and be bubbly.
Bake at 300 degrees for 20 minutes.
CORN BREAD DRESSING
1/2 sm. skillet baked corn bread
1 lg. bell pepper, finely chopped
1 lg. onion, finely chopped
2 or 3 ribs celery, finely chopped
1 can Campbell's creamy chicken mushroom soup or 1 can cream of
mushroom soup
In skillet with small amount of
unsaturated oil, saute vegetables. In a 1 3/4-quart casserole,
crumble corn bread and mix with vegetables. Spread chicken over
mixture. Pour soup over all and cover.
Bake at 350 degrees until bubbly.
Serves 3 or 4 and may be refrigerated
for several days.
Reheat in microwave for 1 or 2 minutes.
SUMMER VEGGIE SALAD
1 can Campbell's tomato soup
1/2 c. dill pickle juice
1/4 c. vinegar
1/2 c. oil
3/4 c. sugar
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. Grey Poupon mustard
1/2 tsp. black pepper
VEGGIES
1 head cauliflower, cut into flowerets
1 bunch broccoli, peel stems, cut into bite sized pieces
1 lg. green pepper, cut into bite sized pieces "
1 onion, cut in thin slices & ringed
1 c. celery slices
2 c. sliced carrots, cook to tender crisp (about 5 minutes)
1 (4.5 oz.) jar sliced mushrooms 1 pt. cherry tomatoes, cut in
half
Mix dressing together. Pour over
cauliflower, broccoli, green pepper, onion, celery and carrots.
Marinate at least 4 hours, preferably overnight, stirring often.
Before serving, add tomatoes and mushrooms.
EGG CAKE
2 1/2 c. seasoned croutons
2 c. shredded cheddar cheese
2 lbs. Jimmy Dean sausage
4 eggs 3/4 tsp. dry mustard
2 1/2 c. milk
1 can Campbell's cream of mushroom soup
1/2 c. milk
Place croutons in a greased 9"x13" pan,
add cheese and meat (cooked and drained). Beat together eggs,
mustard and 2 1/2 cups milk. Pour over meat layer. Refrigerate
overnight. Next morning mix soup and milk and spread over top.
Bake at 300 degrees for 1 1/2 hours.
Variation: You may use Velveeta instead
of the cheddar cheese and ham in place of the sausage.
SALMON CHEESE LOAF
1 lb. can salmon, flaked and drained
1 1/4 c. grated cheese
1 egg, well beaten
1/2 c. milk
1c. bread crumbs
3 tbsp. butter
1 tbsp. lemon juice
Salt and pepper to taste
1 can Campbell's cream of celery soup
Mix above ingredients together and bake in loaf pan at 350
degrees for 30 minutes. Top with 1 can cream of celery soup (use
only a small amount of water to dilute).
