#3116 - Sauerkraut and Beef

(by Becky Lynn Mohr - friend)

2 TBSP butter
1 onion (chopped)
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
15oz. sauerkraut
1 - 10.75oz. can Campbell's cream of celery soup
1 can of water (use empty soup can to measure)
1/2 cup uncooked Minute Rice

In a Dutch oven over medium heat add butter, chopped onions, salt, pepper and ground chuck--cook/stir until beef is browned. Drain off any grease. Add sauerkraut and its juice, celery soup, rice and the water to the beef mixture--mix well. Put the lid on the Dutch oven and bake in the oven at 300 degrees for 90-120 minutes, stirring every 30 minutes and adding more water if necessary.

#2927 - Cream of Celery Stroganoff

(by Shirley McNevich)

1lb. cubed beef pieces
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 10.75oz. can Campbell's cream of celery soup
4-8oz. of fresh sliced mushrooms
1 cup Breakstone's sour cream
1/2 to 1 cup water (as needed)
2 tsp. Worcestershire sauce
1 bag cooked/drained egg noodles

In a skillet add cubed beef, salt, pepper, chopped onions and sliced mushrooms--cook/stir over medium heat until beef is browned. Add cream of celery soup, sour cream, 1/2 cup water and Worcestershire sauce--stir until mixed and cook on medium heat until boiling. Once boiling, turn heat back to simmer--simmer for 1 hour, stirring occasionally and adding up to 1/2 cup more water if necessary. When beef is tender and cooked through, serve mixture over cooked/drained egg noodles.

#2527 - Green Bean Corn Casserole

(by Shirley McNevich)

1 - 12oz. can shoepeg white corn (drained)
1 - 15oz. can French cut green beans (drained)
1 - 10.75oz. can Campbell's cream of celery soup
1/2 cup grated cheddar cheese
1/2 cup Breakstone's sour cream
Topping: 2 cups crushed saltine crackers OR Ritz crackers; 1 stick butter (melted)

In a large bowl add celery soup, sour cream and cheddar cheese--stir. Add drained shoepeg corn and drained green beans--stir to mix. Pour mixture into a greased 2qt. baking dish. Sprinkle the crushed crackers over the top. Drizzle the melted butter over the crushed crackers. Bake at 350 degrees for 40 minutes.

#2368 - Turkey Stuffing Casserole

(by Shirley McNevich)

3lbs. cooked turkey or chicken (cut into bite sized pieces)
2 - 10.75oz. cans Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of celery soup
1 cup milk
1 - 18oz. Stove Top Stuffing (or make your own stuffing)

Prepare stuffing according to box directions--set aside. Arrange turkey or chicken pieces on the bottom of a greased 9 x 13 baking dish. In a bowl add all of the soups and the milk--stir to mix. Pour the soup mixture over the meat. Spread the prepared stuffing all over the top. Bake at 350 degrees for 45 minutes or until stuffing is browned.

#1867 - Tuna Noodle Celery Casserole

(by Shirley McNevich)

1/2 of an onion (chopped)
1 TBSP Parkay margarine
2 cups cooked noodles (any shape)
1 small can of peas (drained)
2 - 6oz. cans of tuna (drained)
1 - 10.75oz. can Campbell's cream of celery soup
3/4 cup milk
2 slices buttered bread

Cook/drain noodles according to package directions but do NOT rinse--set aside. In a skillet add margarine and chopped onions--cook/stir until onions are caramelized--remove from heat. Grease a 2qt. casserole dish. Add onions, cooked noodles, peas to the casserole dish. Flake the tuna into the casserole dish--stir until mixed. In a bowl add celery soup and milk--stir until smooth. Pour the soup mixture into the casserole mixture--stir with a spoon. Cut the buttered bread into bite sized pieces. Place buttered bread pieces over the top of the casserole. Bake at 375 degrees for 35-40 minutes.

#1702 - French Fried Onion Casserole

(by Shirley McNevich)

1 1/2 cups bite sized cooked chicken pieces
1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of celery soup
1 can French's french fried onion rings
1 small box Minute Rice
1/2 tsp. pepper

Cook the box of rice according to box directions. In a large bowl add both soups and pepper--stir. Add chicken and cooked rice--stir. Pour mixture into a greased casserole dish. Pour the french fried onions rings all over the top. Bake at 350 degrees for 15-20 minutes or until hot.

#1686 - Cream of Celery Turkey Casserole

(by Shirley McNevich)

1 cup macaroni (cooked according to box directions, drained but NOT rinsed)
2 cups bite sized cooked turkey OR cooked chicken pieces
3/4 cup chicken broth
1/2 tsp. Worcestershire sauce
1/2 cup diced celery
1/2 cup chopped onions
1 - 10.75oz. can Campbell's cream of celery soup
1/4 to 1/2 cup chopped parsley
2 to 3 slices buttered bread (cut into bite sized pieces)

Cook macaroni as directed above. In a saucepan over medium heat add chicken broth, chopped celery and chopped onions--cook/stir until celery is tender, then remove from heat. In a bowl add cooked macaroni, turkey pieces, Worcestershire sauce, celery soup, and parsley--stir until mixed. Add chicken broth mixture to turkey mixture--stir. Pour the mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes. Remove from oven, add buttered bread pieces to the top, return to oven and bake for 15-20 minutes longer or until heated through.

#1426 - Cream Cheese Potatoes

(by Shirley McNevich)

5 cups cooked/sliced red potatoes (add 1 tsp. salt when cooking)
1 package frozen peas with pearl onions (thawed)
2 slices American cheese (cut into strips)
1 - 10.75oz. can Campbell's cream of celery soup
1 - 3oz. Philadelphia cream cheese (softened)
1/3 cup milk

Cook and slice red potatoes. Spray a 2 qt. casserole dish with Pam. In a bowl add potato slices, peas/onions, and half of the cheese strips--stir. Pour the potato mixture into the prepared casserole dish. In a saucepan over low heat add cream of celery soup, cream cheese and milk--cook and stir until hot and smooth. Pour the soup mixture over the potatoes--stir gently. Place remaining cheese strips over the top. Cover with foil and leave it on the counter until room temperature, then refrigerate overnight. The next day, place it (uncovered) in a cold oven. Turn heat to 350 degrees and bake for 45 minutes or until hot.

#1375 - Macaroni and Tuna Casserole

(by Shirley McNevich)

1 - 8oz. box elbow macaroni (cooked and drained according to box directions)
1 or 2 - 6.5oz. cans white albacore tuna (drained and flaked)
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Hellmann's mayo
1 cup diced celery
1/3 cup chopped onions
1/4 cup chopped green bell pepper
1/4 cup chopped pimentos
1 - 10.5oz. can Campbell's condensed cream of celery soup
1/2 cup milk
1 cup shredded sharp cheddar cheese
2 slices buttered bread

Cook and drain macaroni according to box directions--set aside. In a bowl add drained macaroni, tuna, salt, pepper, mayo, celery, onions, green peppers and pimentos--stir. In a saucepan over medium heat add celery soup and milk--stir and heat until hot. Add shredded cheese to the soup--stir and cook until cheese melts. Pour the soup mixture into the macaroni mixture--stir until mixed. Pour the whole mixture into a greased casserole dish. Cut the buttered bread into bite sized pieces and sprinkle them on top of the soup mixture. Bake uncovered at 375 degrees for 20-25 minutes or until bread on top is browned.

#1202 - Hamburger Tater Casserole

(by Shirley McNevich)

2lb. ground chuck (thawed if frozen)
1/2 envelope Lipton onion soup mix (dry)
2 - 15.25oz. cans Del Monte whole kernel corn (drained)
2 - 15.25oz. cans Del Monte cut green beans (drained)
1 - 10.75oz. can Campbell's mushroom soup
1 - 10.75oz. can Campbell's cream of celery soup
1 regular size bag Ore Ida tater tots

Spray a 9 x 13 glass dish with Pam. Press the ground chuck evenly on the bottom of the dish. Sprinkle 1/4 of the envelope of onion soup mix on top of the ground chuck. Pour both cans of drained corn and both cans of drained cut green beans into a large bowl--stir to mix. Spoon the corn/green bean mixture on top of the ground chuck. In a separate bowl add celery soup and mushroom soup--stir to mix. Pour the soup mixture over the top of the corn/green beans. Sprinkle another 1/4 of the dry onion soup mix on top of the soup mixture. Cover the entire top with a layer of tater tots. Bake at 350 degrees for 1 hour--you may have to bake it covered with foil for the first 30 minutes to keep the tater tots from getting done too quickly.