#1647 - Spaghetti Casserole

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups cooked spaghetti (or any shape pasta)
1 can peas (drained)
1 can sliced carrots (drained)
1 1/2 cups cooked/diced potatoes
1/2 cup chopped celery
5 slices fried bacon
1 pint tomato juice
1 can cream of mushroom soup
1/2 lb. mozzarella cheese slices

In a skillet over medium heat add ground chuck, salt, pepper and onions--cook until meat is browned, then drain. Pour the ground chuck mixture into a Dutch oven. Add peas, carrots, diced potatoes, celery and cooked spaghetti/pasta--stir. Add a layer of cooked bacon slices on top. In a bowl add tomato juice and mushroom soup--stir. Pour soup mixture over the bacon slices carefully. Bake in the oven at 350 degrees for 45 minutes, remove from oven, layer cheese slices over the top, return to oven and bake 15 minutes longer.

#1546 - Overnight Mushroom Casserole

(by Shirley McNevich)

1 3/4 cups elbow macaroni (raw)
1 1/2 cups milk
2 - 10.75oz. cans Campbell's condensed cream of mushroom soup
1/2 tsp. salt
1/2 tsp. pepper
2 cups bite sized cooked chicken pieces
1/2lb. diced Velveeta cheese
2 slices buttered bread (cut into bite sized pieces)

In a large bowl add salt, pepper, both cans of soup and the milk--stir until mixed. In a greased 2qt. casserole dish add raw macaroni, cooked chicken pieces, and diced cheese--pour the soup mixture over the top and stir just a little until mixed. Cover the casserole dish and refrigerator overnight. The next day, place the casserole into a cold oven. Turn heat to 350 degrees and bake for 45 minutes--remove from oven, stir the whole casserole mixture, spread buttered bread pieces on top, return to oven and bake for 30 minutes longer or until hot.

#435 - Deluxe Cheeseburger Melt

(by Shirley McNevich)

1 1/3 cups Bisquick
1/4 cup water
2 slightly beaten eggs
1 1/2 cups shredded cheddar cheese
1 lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. Campbell's cream of mushroom soup
1 cup frozen mixed vegetables

In a skillet, brown ground chuck with onion, salt and pepper--drain when browned. In the same skillet with the drained ground chuck, stir in the cream of mushroom soup and mixed vegetables--heat on medium and stir until mixture is hot. In a bowl, add Bisquick, water, eggs, and 1 cup of the shredded cheddar cheese--stir until dough forms. Spray a 13 x 9 x 2" cake pan with Pam, then spread the Bisquick dough on the bottom of the pan. Spread the beef/soup/vegetable mixture evenly over the top of Bisquick dough. Bake at 400 degrees for 23-25 minutes or until edges are golden brown. Remove from oven, sprinkle remaining shredded cheddar cheese over the top, return to oven and bake 5 more minutes or until the cheese melts.

#374 - Steak Stroganoff

(by Shirley McNevich)

1 1/4 lb. steak cut into thin slices
1 sliced medium onion
1 1/2 cups water
3 cups egg noodles, uncooked
1/2 lb. (8 oz.) Velveeta cheese, cut into pieces
1 - 10oz. package frozen green beans
1 - 10.75 oz. can Campbell's condensed cream of mushroom soup
1/2 tsp. pepper

Spray a large skillet with Pam. Add steak and onions--cook and stir on medium-high heat 4 minutes or until steak is done to your taste. Stir in water and bring to a boil. Add uncooked noodles--return to a boil. Reduce heat to medium and cook 7 minutes or until noodles are tender, stirring frequently. Add Velveeta cheese, green beans, soup and pepper--stir. Cook until cheese is melted and everything is mixed and hot.

#354 - Chicken and Stuffing Bake

(by Shirley McNevich)

4 cups Pepperidge Farm cubed country style stuffing
6 skinless, boneless chicken breasts (halved)
paprika
1 - 10.75oz. can Campbell's cream of mushroom soup
1/3 cup milk
2 TBSP chopped fresh parsley
1/2 cup boiling water
1 TBSP melted Parkay margarine

In a bowl, mix stuffing, boiling water, and melted margarine. Use a 3 qt. baking dish, spray it with Pam. Spoon the stuffing mixture in the center of the baking dish. Place the chicken halves around the sides of the stuffing. Sprinkle the chicken with paprika. In a small bowl, stir together the soup, milk and parsley. Pour the soup mixture over the top of the chicken. Bake (covered) at 400 degrees for 30 minutes. Remove from oven, remove cover, and bake another 15 minutes or until chicken is done.

#250 - Ham and Mushroom Casserole

(by Shirley McNevich)

2 TBSP butter
1 cup sliced fresh mushrooms
2 - 10.75oz. cans Campbell's cream of mushroom soup
3/4 cup milk
1 1/2 cups cooked ham (cubed)
6 hard boiled eggs (sliced or quartered)
toast or Chinese noodles

Sautee the mushrooms in the 2 TBSP butter for 5 minutes. In a saucepan, heat mushroom soup and milk together--when it's hot, add and stir in the sauteed mushrooms, cubed ham--cook for a few minutes until entire mixture is hot. Add the sliced hard boiled eggs last. Serve over toast or Chinese noodles.

#247 - Tuna Noodle Casserole

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of mushroom soup
1 cup milk
2 cups frozen peas
2 - 12oz. cans tuna (drained)
4 cups of hot (cooked) medium egg noodles (cooked according to package directions)
2 slices of bread broken in bite sized pieces
1 TBSP melted butter

Stir milk, peas, soup, tuna and noodles together in a bowl using a spoon. Pour into greased 3 qt. casserole. Add bread crumbs to the top. Sprinkle the melted butter over the top of the bread crumbs. Bake at 400 degrees for 30 minutes.