#3314 - Pork and Noodle Casserole

(by Shirley McNevich)

2lbs. pork steak (cubed)
water (if necessary)
2 cups chopped celery
1 medium onion (chopped)
2 -10.75oz. cans Campbell's cream of mushroom soup
salt
pepper
1 - 16oz. bag egg noodles
Velveeta cheese slices
crushed potato chips

In a skillet over medium heat add cubed pork steak, chopped celery and chopped onions--salt and pepper it to your taste, then cook/stir until meat is browned and vegetables are tender (adding a little water if necessary). Add both cans of mushroom soup--stir, turn heat back to simmer, and simmer while cooking the egg noodles. Cook egg noodles according to bag directions in salted water, then drain but do NOT rinse. Add the drained egg noodles to the pork mixture--stir. Pour the whole mixture into a Dutch oven and bake at 350 degrees for 1 hour or until meat is well cooked. When meat is done remove from oven, lay Velveeta cheese slices all over the top and spread crushed potato chips all over the top. Return to oven and bake just until cheese is melted.

#3269 - Baked Linguine

(by Shirley McNevich)

8oz. raw linguine
1 tsp. salt
2 cups bite sized cooked ham pieces (more if you wish)
1 - 10.75oz. can Campbell's cream of mushroom soup
2 1/2 cups shredded Swiss cheese
8oz. Breakstone's sour cream
1 onion (chopped)
2 TBSP melted butter
4 slices buttered bread (broken into bite sized pieces)
ground black pepper (optional)

Break linguine in half, then cook it according to box directions with the 1 tsp. salt. Drain the linguine but DO NOT rinse. In a bowl add ham pieces, cream of mushroom soup, 2 cups shredded Swiss cheese, sour cream, chopped onions and melted butter--stir to mix. Optional--add ground black pepper to your taste--stir to mix. Add drained linguine--stir to mix. Spread the mixture into a greased 9 x 13 glass baking dish. Cover the dish with foil and bake at 350 degrees for 35-40 minutes. Remove from oven and take off/discard the foil. Spread the last 1/2 cup of shredded Swiss cheese over the top. Place the buttered bread pieces all over the top. Return to oven uncovered and bake until buttered bread is browned and crispy.

#3192 - Kielbasa and Noodles

(by Shirley McNevich)

6oz. raw egg noodles
3/4 lb. smoked kielbasa (cut into coin shaped pieces)
1 medium onion (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of milk (use the empty soup can to measure)
1 1/2 cups frozen cut green beans (thawed and drained)
1/2 tsp. pepper
1 tsp. salt (for cooking the noodles)

Cook egg noodles with 1 tsp. salt according to bag directions--drain the noodles but do NOT rinse them. In a greased skillet over medium heat add the kielbasa pieces and chopped onions--cook/stir  until onions are tender and kielbasa is browned on both sides. Tilt the skillet and spoon off any fat--discard the fat but leave the kielbasa and onions in the skillet. Add the mushroom soup, pepper, drained green beans and milk to the kielbasa and onions--cook/stir over medium heat until boiling. Once boiling, reduce heat to low. Put a lid on the skillet and simmer until green beans are tender (stirring occasionally). Remove the lid--add the drained noodles--cook/stir over medium heat until hot.

#3072 - Microwave Green Bean Casserole

(by Becky Lynn Mohr - friend)

2 - 10oz. packs frozen french cut green beans (thawed, rinsed in hot water and drained)
1 - 10.75oz. can Campbell's cream of mushroom soup1 can French's french fried onion rings

Grease a microwave safe casserole dish. Put the drained green beans in the casserole dish. Pour the mushroom soup over the green beans. Sprinkle the french fried onion rings all over the top. Cover with wax paper and cook on high for 5-8 minutes or until hot.

#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.

#3058 - Baked Chicken and Rice

(by Shirley McNevich)

1 1/2 cups raw Minute rice
2 - 10.75oz. cans Campbell's cream of mushroom soup
2 cups milk
4 boneless/skinless chicken breasts (cooked and cut into bite sized pieces)
1 envelope Lipton onion soup
salt and pepper

Salt and pepper both sides of raw chicken breasts, then cook them until done. Cut the chicken breasts into bite sized pieces. Butter a 9 x 13 glass baking dish. Sprinkle the raw rice evenly over the bottom of the buttered baking dish. In a bowl add both cans of mushroom soup with the milk--stir until mixed. Pour the mushroom soup mixture carefully over the raw rice. Place the cooked chicken pieces evenly over the soup mixture. Sprinkle the envelope of Lipton onion soup mix evenly over the top of the chicken pieces. Cover with foil and bake at 350 degrees for 40-45 minutes or until rice is cooked.

#3041 - Beef and Vegetable Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
5 drops Tabasco sauce
1 large tomato (chopped)
1 green bell pepper (chopped)
3 cups bite sized pieces of cabbage
4 red potatoes (sliced thin--leave the skins on)
2 carrots (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup

In a bowl add ground chuck, salt, pepper, chopped onions, Tabasco sauce and chopped tomatoes--mix well. Grease a Dutch oven. Add alternating layers of ground chuck mixture, cabbage, sliced potatoes and chopped carrots. Pour the undiluted cream of mushroom soup over the top. Place the lid on top (tilted slightly) and bake at 350 degrees for 1 hour or until vegetables are tender.

#3040 - Meatball Stroganoff

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/4 cup 4C Italian breadcrumbs
1 beaten egg
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup Breakstone's sour cream
1/4 cup water
8oz. egg noodles (cooked and drained according to bag directions--do NOT rinse)
canola oil

Cook/drain egg noodles according to bag directions--set aside. In a bowl add ground chuck, salt, pepper, chopped onions, breadcrumbs and beaten egg--mix with your hands. Shape the mixture into mini meatballs. In a skillet add a little canola oil--add the meatballs--cook/stir over medium heat until meatballs are browned. Drain off all the fat from the meatballs but leave the meatballs in the skillet. In a bowl add soup, sour cream and water--stir until mixed. Pour the soup mixture in the skillet with the meatballs--cover with a lid, turn heat to simmer and simmer for 20 minutes (stirring often so meatballs don't burn). Serve the meatball mixture over the egg noodles.

#2977 - Potatoes and Hash Browns

(by Shirley McNevich)

2lbs. frozen nugget sized hash browns
1 - 12oz. can Carnation evaporated milk (NOT condensed)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 stick butter (melted)
1 tsp. salt
1/2 tsp. pepper
1 can French's French Fried Onions (more if you wish)

In a large bowl add add evaporated milk, mushroom soup, salt and pepper--stir until mixed. In a separate bowl add hash brown nuggets and melted butter--stir to coat. Add hash brown mixture to soup mixture--stir to combine. Pour the whole mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle the french fried onions all over the top, return to oven and bake 30 minutes longer.

#2951 - Scalloped Potatoes and Ham

(by Shirley McNevich)

1 lb. cooked ham (cut into bite sized pieces)
5 cups potato slices (washed and peeled before slicing)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/4 cup milk
1/2 cup chopped onions
1/4 cup chopped green bell peppers
pepper to your taste
2 TBSP butter

Grease a 2 qt. casserole dish. Spread half of the sliced potatoes in the bottom of the casserole dish. Spread all of the ham pieces over the potatoes. Spread the other half of the sliced potatoes over the ham. In a bowl add cream of mushroom soup, milk, chopped onions, chopped green bell peppers and pepper--stir to mix. Pour the soup mixture all over the top of the potatoes. Dot the butter over the top of the soup mixture. Cover and bake at 350 degrees for 1 hour, then remove cover, return to oven uncovered and bake until potatoes are tender.

#2758 - Beef Noodle Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 8oz. Philadelphia cream cheese (softened and cubed)
3/4 cup milk
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 8oz. bag egg noodles
1 can of green beans OR whole kernel corn (drained)

Cook the noodles according to bag directions--drain but do not rinse. In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir over medium heat until meat is browned, then drain off any fat. Place the drained meat back in the skillet and add the cream cheese cubes and milk--cook/stir until cream cheese is melted. Add the cream of mushroom soup--stir until mixed. Add the drained egg noodles and either green beans or whole kernel corn--stir until mixed. Grease a 2qt. casserole dish. Pour the whole mixture into the greased casserole dish. Bake at 350 degrees for 30 minutes or until hot.

#2637 - Tuna Noodle Cracker Casserole

(by Shirley McNevich)

2 - 3oz. cans albacore tuna (well drained)
1 cup frozen peas and carrots
1/2 cup milk
3/4 cup crushed Keebler Club crackers (buttery garlic flavor)
2 1/2 cups dry egg noodles
1 - 10.75oz. can Campbell's cream of mushroom soup
a dash of garlic powder

Cook egg noodles according to bag directions, adding peas and carrots during the last 2 minutes of cooking time--drain but do not rinse. In a bowl add mushroom soup, garlic powder and milk--stir to mix. Add noodle mixture and tuna to soup mixture--stir. Pour the mixture into a greased 2 qt. casserole dish. Bake at 375 degrees for 15 minutes, remove from oven, sprinkle the cracker crumbs over the top, return to oven and bake 10-15 minutes longer or until hot.

#2160 - Baked String Bean Casserole

(by Shirley McNevich)

1 onion (grated)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of water (use empty soup can to measure)
1 quart string beans (drained)
salt
pepper
garlic powder
3 slices buttered bread (cut into bite sized pieces)

In a large bowl add soup and water--stir to mix. Add salt, pepper, and garlic powder to your taste--stir. Add grated onions--stir. Add string beans--stir. Pour mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, place buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer.

#2095 - Chicken and Pasta

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
salt and pepper
1 TBSP olive oil
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of water (use empty soup can to measure)
1/4 tsp. garlic powder
2 cups frozen mixed vegetables (cauliflower, broccoli and carrots)
2 cups uncooked egg noodles

Salt and pepper chicken breasts, then cut them into bite sized pieces. In a skillet over medium heat add olive oil and chicken pieces--stir/cook until chicken pieces are browned and no longer pink inside. Add soup, water, garlic powder and frozen vegetables--stir/cook until boiling. Once boiling, add egg noodles--cook/stir until noodles are tender and vegetables are hot.

#2014 - Cheddar Potato Slices

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 russett potatoes (washed and sliced into 1/4" slices)
1 cup shredded cheddar cheese

In a bowl add soup, paprika and pepper--stir. Grease 9 x 13 glass baking dish. Arrange the potatoes in a single layer on the bottom of the dish (overlapping where necessary). Sprinkle the shredded cheese evenly over the potatoes. Spoon the soup mixture evenly over the top of the cheese. Cover with foil and bake at 400 degrees for 45 minutes. Remove foil and bake 10 minutes longer or until potatoes are tender.

#1731 - Spam and Potato Casserole

(by Shirley McNevich)

1 can Spam
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 can milk (use empty soup can to measure)
1/2 can water (use empty soup can to measure)
1 - 14oz. can of peas (drained)
6 to 8 red potatoes (washed, peeled and sliced)
salt and pepper to your taste

Grease a 2qt. casserole dish. Place sliced potatoes into the greased dish. Salt and pepper potatoes to your taste. In a bowl add mushroom soup, milk and water--stir. Pour the soup mixture over the sliced potatoes. Slice the Spam into bite sized pieces--put the Spam pieces over the soup mixture. sprinkle the drained peas on top of the Spam pieces. Bake at 375 degrees for 30 minutes or until potatoes are soft. Note: many people have reported that they had to increase the cooking time greatly, especially when cooking using an electric stove. If, after 30 minutes, the mixture is "runny", continue cooking until the liquid has a thick sauce consistency and potatoes are tender.

#1658 - Mushroom Soup Chicken

(by Shirley McNevich)

3 to 4 lbs. boneless/skinless chicken breasts
salt
pepper
1 envelope Lipton onion soup mix
1 1/2 cups raw rice (NOT minute rice)
2 - 10.75oz. cans Campbell's cream of mushroom soup
2 cans of water (use empty soup can to measure)
paprika
parsley flakes

Salt and pepper both sides of each chicken breast (to your taste)--set aside. In a bowl add both cans of soup and the 2 cans of water--stir. In a separate bowl add dry onion soup mix and raw rice--stir. Grease a 9 x 13 glass baking dish. Spread half of the mushroom soup mixture on the bottom of the dish. Sprinkle half of the rice mixture evenly over the mushroom soup mixture. Place the chicken breasts evenly over the rice mixture--sprinkle paprika and parsley flakes over the top of the chicken (to your taste). Sprinkle the rest of the rice mixture over the chicken. Spread the rest of the mushroom soup mixture over the rice mixture. Place the dish on a cookie sheet to catch drips. Bake uncovered at 350 degrees for 90 minutes or until most of the soup mixture is absorbed.

#1650 - Chinese Vegetable Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 - 10.75oz. Campbell's cream of chicken soup
1 can of water (use empty soup can to measure)
1 can of La Choy Chinese vegetables
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup uncooked rice
Chinese noodles

In a bowl add both soups and the can of water--stir. Add uncooked rice--stir. Add Chinese vegetables--stir and set aside. In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook and stir until meat is browned. Add browned meat to the soup mixture--stir. Pour the mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 1 hour. Remove from oven, cover the whole top with Chinese noodles, and return to oven for 10-15 minutes longer.

#1626 - Baked Broccoli

(by Shirley McNevich)

1/2 of an 8oz. container Philadelphia cream cheese spread with chives and onions
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 tsp. pepper
2 - 16oz. boxes frozen broccoli pieces (thawed and drained)
1 cup shredded cheddar cheese
1 sheet frozen puff pastry dough(thawed)
1 beaten egg
1/2 cup water

In a bowl add cream cheese, soup, and water--stir until mixed. Add thawed broccoli, pepper and shredded cheddar cheese--stir. Grease a 3 qt. glass baking dish. Lightly flour your counter. Use a rolling pin to roll the puff pastry dough to fit the shape of your baking dish. Pour the broccoli mixture into the greased baking dish. Place the puff pastry dough over the top of the baking dish and flute the edges of the dough so it seals against the rim of the baking dish. Use a pastry brush and brush the beaten egg all over the top of the dough. Use a knife and make a few holes in the dough for venting. Bake at 400 degrees for 30 minutes or until center is hot.

#1599 - Linguine and Broccoli

(by Kim [Knecht] Bickel - friend)

8oz. raw linguine noodles
1 cup fresh broccoli (cut into bite sized pieces)
2 TBSP butter
1lb. skinless/boneless chicken breasts (cut into bite sized pieces)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 tsp. pepper
salt and pepper

Sprinkle both sides of the chicken breasts with salt and pepper (to your taste)--cut the chicken into bite sized pieces. In a skillet over medium heat add butter--melt. Add chicken pieces--cook until no longer pink inside. In a large saucepan add water, salt and linguine and cook according to package directions. When linguine has 5 minutes left to cook, add the broccoli pieces. When linguine and broccoli are done, drain but do not rinse. In the skillet with the chicken pieces add milk, mushroom soup, Parmesan cheese and 1/2 tsp. pepper--stir. Add linguine/broccoli mixture to chicken mixture--stir and cook over medium heat until hot.