#3309 - Ritzy Mac and Cheese

(by Shirley McNevich)

8oz. raw elbow macaroni
8oz. Velveeta cheese (cubed)
1 - 10.75oz. can Campbell's condensed cheddar cheese soup
1/2 to 1 cup Breakstone's sour cream (use the full 1 cup if you love sour cream)
1/4 cup shredded fresh Parmesan cheese (NOT pre-grated Parmesan cheese)
1/2 cup milk
1/2 cup crushed Ritz crackers
2 TBSP butter (melted)
salt (to your taste)
pepper (to your taste)

Cook macaroni in salted water according to box directions to "al dente". Drain the macaroni but DO NOT rinse. In a large bowl add drained macaroni, Velveeta cubes, cheddar cheese soup, sour cream, shredded Parmesan cheese, milk, salt and pepper--stir carefully to mix. Pour the mixture into a greased glass baking dish. In a separate bowl add the crushed Ritz crackers and melted butter--stir to mix. Sprinkle the cracker mixture all over the top of the macaroni mixture. Cover the dish with foil and bake at 350 degrees for 30 minutes, remove the foil, and bake 10-15 minutes longer or until the top is golden brown. Remove from oven and let it sit a few minutes before serving.

#3064 - Cheddar Cheese Tuna Casserole

(by Shirley McNevich)

2 regular sized cans of tuna (drained)
1 - 10.75oz. can Campbell's cheddar cheese soup
1 small onion (chopped)
1 1/2 lbs. shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of mushroom soup
12oz. frozen peas (thawed and drained)
1lb. egg noodles (cooked and drained according to bag directions)
1 sleeve of Ritz crackers (crushed)

Flake the tuna into a bowl. Add the cheddar cheese soup, chopped onions, cream of mushroom soup and drained peas to the tuna--stir to mix. Add the cooked/drained egg noodles--stir until mixed. Grease a 9 x 13 glass baking dish. Pour half of the noodle mixture into the baking dish. Sprinkle half of the shredded cheddar cheese over the noodle mixture. Pour the rest of the noodle mixture over the cheese. Sprinkle the rest of the cheese over the top. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle the crushed crackers over the top, return to oven and bake for 30 minutes longer.

#2906 - Quick Macaroni and Cheese

(by Shirley McNevich)

1 cup uncooked macaroni
1 - 10.75oz. can Campbell's cheddar cheese soup
1 tsp. salt
2 slices buttered bread (cut into bite sized pieces)

In a pot add water and salt--bring to a boil. Add macaroni--cook for 12 minutes or until tender. Drain the macaroni--do NOT rinse. Return the drained macaroni to the pot you cooked it in and add the undiluted cheddar cheese soup--stir gently until mixed. Pour the mixture into a greased 1 qt. casserole dish. Bake at 350 degrees for 10 minutes, remove from oven, spread the buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer or until mixture is hot and bread is browned and crunchy.

#2819 - Baked Italian Sausage

(by Shirley McNevich)

4 cups frozen hash brown potatoes
1lb. Italian sausage (cut into bite sized pieces)
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's cheddar cheese soup
1/4 cup grated Parmesan cheese
2 TBSP Parkay margarine
1 tsp. Italian seasoning
1 tsp. salt
1/4 tsp. pepper
1/2 cup Carnation evaporated milk (NOT condensed)
1/2 cup chopped onions
1/2 cup chopped green bell peppers

In a skillet over medium heat add Parkay, chopped onions, chopped green bell peppers and Italian sausage pieces--cook/stir until onions are caramelized and sausage is browned. In a bowl add the cheddar cheese soup, sour cream, evaporated milk, Italian seasoning, salt, pepper and Parmesan cheese--stir to mix. In a greased casserole dish add 2 cups of the hash brown potatoes. Spread half of the sausage/onions/green bell peppers mixture over the hash browns. Pour half of the soup mixture over the sausage. Repeat the layers. Bake at 350 degrees for 40-45 minutes or until heated through.

#2559 - Cheese Sauce

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cheddar cheese soup (do not add water)
1/4 cup milk

In a saucepan over low heat add cheese soup and milk--cook/stir until hot and thickened. Serve over baked potatoes or broccoli.