#3379 - Pierogi Spinach Soup

(by Shirley McNevich)

4 cups chicken broth
1 - 28oz. can diced tomatoes
6oz. cut green beans (drained and cut into small pieces)
1/2 lb. fresh spinach (washed and drained)
fresh grated Parmesan cheese
Italian style croutons
1 - 12oz. bag mini pierogis with potato and onions

Cut the drained spinach into bite sized pieces. In a pot add chicken broth and diced tomatoes/juice--stir well. Cook/stir over medium heat until it starts to boil. Add the bag of mini pierogis--cook/stir until boiling again. Add green beans pieces--turn heat back to simmer. Add the spinach pieces--stir. Simmer until spinach is done to your liking. Serve in bowls and top with Italian croutons and fresh grated Parmesan cheese.

#3311 - Ground Beef Casserole

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
9oz. green beans (cooked and drained)
1 - 10.75oz. can Campbell's tomato soup
1/4 cup water
2 cups prepared mashed potatoes
1 can French's french fried onions
1/2 cup shredded sharp cheddar cheese

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned, then drain off any grease. Add cooked green beans, tomato soup and water--stir to mix. Pour the whole mixture into a greased 2 qt. casserole dish. In a bowl add the prepared mashed potatoes and 1/2 of the can of french fried onions--stir to mix. Spread the mashed potato mixture over the top of the beef mixture. Bake uncovered at 350 degrees for 25 minutes, remove from oven, spread the other 1/2 can of french fried onions and cheese all over the top. Return to oven and bake 10 minutes longer or until heated through and cheese is melted.

#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.

#3164 - Green Bean Bacon Casserole

(by Shirley McNevich)

2 - 28oz. cans green beans (drained)
3 TBSP flour
2 TBSP Breakstone's sour cream
1 can French's french fried onions
6-8 bacon strips
1 cup milk
1/2 cup shredded cheddar cheese (more if you wish)

In a skillet over medium heat fry the bacon until crisp, then place the bacon on paper towels to drain. To the hot bacon grease carefully add the flour--mix with a whisk until dissolved. Slowly add milk and sour cream to bacon grease--mix with a whisk until combined. Crumble the bacon and add it to the bacon grease mixture--cook/stir over medium heat until mixture thickens into a gravy. In a large bowl add the green beans and the bacon gravy--stir to coat. Spread the green bean mixture evenly into a greased glass 9 x 13 baking dish. Bake at 350 degrees for 20 minutes, remove from oven, sprinkle french fried onions and shredded cheddar cheese all over the top, return to oven and bake 10 minutes longer or until heated through.

#3042 - Hamburger Pie

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. can Campbell's tomato soup
1 beaten egg
1 cup milk
1 - 16oz. can cut green beans (drained)
3 red potatoes (peeled, cooked with 1/2 tsp. salt and mashed with 1 TBSP butter and a little milk)
1/2 cup shredded cheese (your choice of flavor)

In a skillet add ground chuck, chopped onions, 1 tsp. salt and pepper--cook/stir until browned, then drain off the fat. In a bowl add tomato soup, beaten egg and milk--stir until mixed. Add the soup mixture to the beef mixture--stir until mixed. Put the meat mixture into a greased 2qt. casserole dish. Add the drained green beans on top of the meat mixture. Spread the mashed potatoes over the green beans. Bake at 350 degrees for 30 minutes, remove from oven, add the shredded cheese to the top and bake until cheese melts and whole mixture is hot.

#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.

#2569 - Skillet Parmesan Noodles

(by Shirley McNevich)

2 cups dry medium egg noodles
1 1/2 lbs. ground chuck
1 small onion (chopped)
1 tsp. salt
1/2 tsp. pepper
2 TBSP water
1 cup alfredo sauce (more if you wish)
1 - 14oz. can cut green beans (drained)
1/4 cup chopped red sweet bell pepper
Parmesan cheese

Cook noodles according to bag directions--drain but do not rinse. In a skillet add ground chuck, chopped onions, chopped red bell pepper, salt and pepper--cook/stir until meat is browned, then drain off the fat. Add drained noodles, water, alfredo sauce and drained green beans--cook/stir until mixed and hot. Top with Parmesan cheese.

#2560 - Easy Stroganoff

(by Shirley McNevich)

3/4 lb. thinly sliced sirloin steak
1 TBSP canola oil
1/2 cup sliced mushrooms
1 envelope beef gravy mix
1 - 14oz. can cut green beans (drained)
1/2 cup Breakstone's sour cream

Prepare gravy mix according to envelope directions (or make your own). In a skillet over medium heat add canola oil and sirloin slices--cook/stir until meat is browned. Add sliced mushrooms--cook/stir until mushrooms and meat are tender. Add gravy--cook/stir for 5 minutes or until thickened. Add drained green beans--cook/stir until green beans are hot. Add sour cream--stir. Serve over cooked egg noodles.

#2325 - Green Beans and Bacon

(by Shirley McNevich)

4 slices bacon (more if you wish)
2 TBSP flour
salt and pepper to taste
1/2 cup Carnation evaporated milk (NOT condensed)
1 - 16oz. can cut green beans (drained but keep 1/2 cup of the juice)

In a skillet add bacon--fry bacon. Remove bacon and crumble it. Use paper towels to get grease out of skillet. In the skillet add flour, salt, pepper, evaporated milk and green bean juice--cook/stir over medium heat until mixture thickens. Add green beans--cook/stir until beans are heated. Place whole mixture into a serving dish and top with the crumbled bacon.

#1956 - Potato and Sausage Soup

(by Shirley McNevich)

1lb. pork sausage (cut into coin shaped pieces)
1 cup chopped celery
1/2 cup chopped onions
1/2 tsp. salt
1/2 tsp. pepper
2 TBSP flour
1 - 14.5oz. can Swanson's chicken broth
1/2 cup water + 1/4 cup water
4 red potatoes (peeled and cut into bite sized pieces)
1 cup milk
1 cup canned cut green beans (drained)
1/8 to 1/4 cup chopped fresh parsley

In a skillet over medium heat add 1/4 cup water and the sausage pieces--stir cook until sausage is browned. Drain sausage and reserve 1 TBSP of the grease. Set sausage aside. In the same skillet add the reserved grease, chopped onions, chopped celery, salt, pepper and parsley--cook/stir over medium heat until tender. Add flour--stir and cook for a minute. Slowly add chicken broth and 1/2 cup water--stir/cook until mixture comes to a boil. Pour mixture into a Dutch oven and add potato pieces--stir, cover--turn heat to simmer and simmer until potatoes are tender. Add milk, green beans and sausage--stir cook over medium heat until sausage and beans are hot.

#1495 - Mashed Potato Casserole

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 16oz. can cut green beans (drained)
1 - 10.75oz. can Campbell's tomato soup
1/4 cup water
3 red potatoes (cooked and mashed)
1 beaten egg
1/2 cup (or more) shredded sharp cheddar cheese
1 TBSP butter
milk

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook until meat us browned, then drain off any grease. Add drained green beans--stir. Add tomato soup--stir. Add water--stir. Grease a casserole dish. Scoop the whole mixture into the greased casserole dish. Cook potatoes in boiling water until tender--drain and mash them with a potato masher. Add beaten egg and butter to the potatoes--stir. Add just enough milk to make the potatoes creamy--stir. Scoop the mashed potatoes on top of the green bean mixture. Bake at 350 degrees for 20 minutes, remove from oven and add shredded cheese on top. Return to oven and bake 15-20 minutes longer or until cheese is melted.

#1486 - Ground Beef Tomato Stew

(by Shirley McNevich)

1/2 lb. ground chuck
1/4 tsp. pepper
1 small onion (chopped)
1 - 10.75oz. Campbell's tomato soup
1/2 can of water (use the empty soup can to measure)
1 cup frozen or fresh cut green beans
1/2 cup frozen or fresh sliced carrots
1 tsp. Worcestershire sauce

In a large skillet over medium add ground chuck, chopped onions and pepper--cook until beef is browned, then drain off any fat. Add tomato soup and water--stir. Add green beans, carrots and Worcestershire sauce--stir and cook until boiling--once boiling, turn heat to simmer. Stir and simmer until carrots are tender.

#1248 - Cheesy Green Beans

(by Shirley McNevich)

1 TBSP (or more) grated onion
2 TBSP Parkay margarine
2 TBSP flour
1/2 tsp. white sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup milk
1/2 cup Breakstone's sour cream
32oz. cut green beans (fresh, canned or frozen-thawed and drained)
Shredded Swiss cheese (as much as you like)
1/2 cup or more Italian bread crumbs

In a skillet over medium heat add Parkay--melt. Add grated onion and cook until caramelized. Add flour, white sugar, salt and pepper--stir. Add milk--stir and cook until hot and thick. Remove skillet from heat--add drained green beans--stir. Add sour cream--stir. Spray a 2 qt. casserole dish with Pam. Make five layers in the dish--green bean mixture, shredded Swiss cheese, green bean mixture, shredded Swiss cheese, green beans. Sprinkle the bread crumbs on top of the last layer of green beans. Bake uncovered at 375 degrees for 20-30 minutes or until hot enough to serve.