#1687 - French Fry Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cheddar cheese soup
1 - 30oz. bag crinkle cut frozen french fries

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--stir/cook until meat is browned. Drain off any grease, then return browned meat to skillet. Add both cans of soup to the hamburger mixture--stir, then pour the whole mixture into a greased glass 9 x 13 baking dish. Spread all of the frozen french fries on top of the hamburger mixture. Bake uncovered at 350 degrees for 50 minutes or until french fries are golden brown.

#1487 - Cheese Soup Macaroni and Cheese

(by Shirley McNevich)

1 1/2 cups elbow macaroni (cooked according to box directions)
2 - 10.75oz. cans Campbell's condensed cheddar cheese soup
1 TBSP French's yellow mustard
1/8 tsp. pepper
1 cup milk
2 slices buttered bread

Cook macaroni according to box directions--drain but do not rinse. In a large bowl add both cans of soup (do not add water), mustard and pepper--stir. Add milk slowly while stirring--stir until smooth. Add drained macaroni--stir gently. Pour whole mixture into a greased 2 qt. casserole dish. Cut the buttered bread into bite sized pieces and spread them over the top. Bake at 375 degrees for 30-45 minutes. Let it stand for a few minutes before serving.

#1345 - Crock Pot Fiesta Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 can enchilada sauce
1 can cheddar cheese soup
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can pinto beans (drained)
1 tsp. (or more) chili powder
1 tsp. garlic salt
1 bag corn tortilla chips
12oz. (or more) shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--stir and cook until beef is browned. Add enchilada sauce, cheddar cheese soup, drained corn, drained pinto beans, chili powder and garlic salt to the beef--stir. Line the bottom of a crockpot with some of the tortilla chips, then scoop 1/4 of the meat mixture on top of the tortilla chips, and 1/4 of the shredded cheddar cheese on top of the meat mixture. Keep layering chips, meat mixture and shredded cheddar cheese. You should end up with the last layer of cheese on the top. Simmer on low for 6 hours.

#1085 - Potato Pizza Casserole

(by Aunt Janie [McNevich] Baranowski)

4 cups sliced raw potatoes
1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 can cheddar cheese soup
1 - 15oz. jar pizza sauce
1/2 cup milk
1 tsp. oregano
1/2 tsp. white sugar
1 cup shredded mozzarella cheese

In a greased 9 x 13 pan/dish add potato slices evenly. In a skillet brown the ground chuck with the chopped onions, salt and pepper. In a bowl add milk and cheddar cheese soup--stir. Add browned ground chuck to the cheese soup mixture--stir. Pour the cheese soup mixture on top of the potatoes. In a bowl add pizza sauce, oregano and white sugar--stir. Pour pizza sauce mixture on top of cheese soup mixture. Bake at 375 degrees for 1 hour, remove from oven, sprinkle mozzarella cheese on top, return to oven and bake 15 minutes longer.

#634 - Noodle Casserole

(by Shirley McNevich)

3 cups water
1 - 8oz. package egg noodles
1 cup frozen mixed vegetables
1 - 10.75oz. can condensed cheddar cheese soup
1 - 9oz. can tuna (drained and flaked)
1/2 cup milk
1/4 tsp. pepper
1 tsp. salt

In a saucepan bring 3 cups water to a boil--add salt and noodles. Bring back to a boil while stirring--once boiling, boil for 5 minutes. Add the cup of vegetables, bring back to a boil while stirring and boil 5 more minutes. Add cheddar cheese soup, milk, pepper and tuna--stir well. Heat until hot enough to serve.

#461 - Ham, Broccoli and Potato Casserole

(by Shirley McNevich)

3 medium red potatoes (washed, peeled and sliced)
1/2 tsp. salt
1/4 tsp. pepper
1 - 10.75oz. can Campbell's cheddar cheese soup
2 cups cubed cooked ham
1/4 cup butter
1/2 tsp. paprika
2-3 cups fresh or frozen broccoli (cooked and drained)
1/2 can of milk (use the empty soup can from above to measure the milk)

Spray a casserole dish with Pam. Add the sliced potatoes to the dish. Melt the butter in the microwave and pour it over potatoes. Sprinkle the salt, paprika and pepper over the potatoes. Bake uncovered at 425 degrees for 40 minutes or until browned. While potatoes are baking, cook broccoli according to package directions and drain. In a small bowl, mix the cheddar cheese soup and milk until blended. Add the cubed ham to the soup and stir. When potatoes are done, remove from oven and arrange cooked broccoli over the potatoes. Pour the soup over the top of the broccoli. Sprinkle with extra paprika if you desire. Bake uncovered at 425 degrees for 20 minutes or until golden brown and bubbling.

#246 - Tuna Rice Casserole

(by Shirley McNevich)

2 - 6oz. cans tuna (drained)
1 - 10oz. package frozen peas (cooked according to package directions and drained)
3 cups cooked rice (cooked according to package directions and drained)
3/4 cup water
1 - 10oz. can Campbell's cheddar cheese soup
2 slices of bread

In a large bowl, combine tuna, cooked peas, and cooked rice--mix well with a spoon. In a separate bowl, combine the cold cheddar cheese soup and water. Pour cheese soup mixture on top of tuna mixture and mix with a spoon. Pour everything into a greased casserole dish. Break up two slices of bread into bite sized pieces and place on top of casserole. Bake uncovered at 400 degrees for 20 minutes.