#2912 - Ham Vegetable Casserole

(by Shirley McNevich)

2 cups cooked mixed vegetables (drained)
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1 1/2 cups cooked ham pieces (bite sized)
2-3 slices buttered bread (cut into bite sized pieces)

Cook mixed vegetables in boiling water with 1 tsp. salt--cook until tender, then drain them. In a bowl add drained mixed vegetables, ham pieces and soup--stir until mixed. Pour the mixture into a greased casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, spread buttered bread pieces all over the top, return to oven and bake 10 minutes longer or until bread is browned and crispy.

#2346 - Easy Vegetable Soup

(by Shirley McNevich)

1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
2 - 15oz. cans Italian style stewed tomatoes (or your own canned tomatoes)
2 - 15oz. cans beef broth
2 - 15oz. cans mixed vegetables (drained)
1 cup uncooked egg noodles

In a Dutch oven add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned. Add stewed tomatoes and beef broth--stir. Add drained vegetables--cook/stir over medium heat until boiling. Turn heat to simmer and add egg noodles--cook/stir occasionally until noodles are tender.

#2044 - Ranch Pasta

(by Shirley McNevich)

6oz. spiral pasta (cooked/drained according to box directions--do not rinse)
3 TBP olive oil
1 envelope Hidden Valley Ranch salad dressing mix
1 - 16oz. bag mixed vegetables (vegetable medley) - thawed and drained
shredded mozzarella cheese (or your favorite shredded cheese)

In a bowl add drained pasta and olive oil--stir. Add dry salad mix powder and drained vegetables--toss to coat. Scoop mixture into a greased casserole dish. Bake at 350 degrees for 25-30 minutes or until mixture is hot. Sprinkle shredded mozzarella cheese over the top--return to oven and bake just until cheese is melted.

#1852 - Chopped Tomato Minestrone

(by Shirley McNevich)

1 - 16oz. can minestrone soup
1 - 16oz. can mixed vegetables
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can kidney beans (drained)
1 - 16oz. can diced tomatoes

In a Dutch oven add minestrone soup, mixed vegetables, corn, kidney beans, and chopped tomatoes--stir. Cook/stir until hot. If soup is too thick, add a little water.

#1697 - Vegetable Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
2 - 14.5oz cans Italian style stewed tomatoes
2 - 13.75oz. cans beef broth
1 - 17oz. can mixed vegetables (drained)
1/2 cup uncooked medium wide egg noodles
1/2 tsp. oregano

In a skillet add ground chuck, salt, pepper and chopped onions--stir and cook until meat is browned, then drain. In a Dutch oven add browned meat, stewed tomatoes, beef broth, mixed vegetables, oregano--stir. Add egg noodles--stir. Cook/stir over medium heat--bring to a boil, then reduce heat to simmer. Simmer for 15-20 minutes or until egg noodles are tender.

#862 - Vegetable Macaroni and Cheese

(by Shirley McNevich)

1 1/2 cups water
1 cup milk
1 tsp. salt
1 - 14oz. box Kraft Deluxe macaroni and cheese dinner
3 cups frozen (thawed) or fresh mixed vegetables (whatever you like)
1 TBSP butter

In a saucepan over medium heat add milk, salt and water--stir and bring to a boil. Add the dry macaroni to the boiling water and reduce heat to low. Cook and stir until macaroni is cooked to your taste. Add the fresh or thawed vegetables to the macaroni--cook and stir until vegetables are hot and liquid is almost gone. Move saucepan to an unheated burner--add the cheese sauce and the butter to the macaroni mixture--stir well. Let stand for 2 minutes before serving to give the sauce time to thicken.

#272 - Easy Chicken Pot Pie

(by Shirley McNevich)

1 2/3 cup frozen mixed vegetables (thawed)
1 cup cubed, cooked chicken breast
1 - 10.75 can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg

Preheat oven to 400 degrees. In a bowl using a spoon, mix vegetables, cubed chicken and soup. Pour this mixture into a greased 8 x 8 x 2 baking dish. In a separate bowl using a fork, stir together the Bisquick, milk and egg. Pour this batter over the top of the vegetables. Bake at 400 degrees for 30 minutes or until golden brown.

#262 - Tuna Ranch Casserole

(by Shirley McNevich)

8oz. your choice of pasta
3/4 cup chopped onion
2 cups frozen mixed vegetables
2/3 cup bottled ranch dressing
1 - 6oz. can tuna (drained)
1 1/4 cups shredded sharp cheese
1/4 tsp. pepper

Cook pasta according to package directions. Drain pasta, but save 1/2 cup of the pasta water. Coat a large skillet with Pam and heat over medium heat--add onion and cook 5 minutes. Add vegetables and pepper to the onions and cook 5 minutes. Stir in ranch dressing, tuna, pasta, and saved pasta water--heat for a few minutes. Remove from heat and stir in 1 cup of the sharp cheese. Transfer entire mixture into a 2 qt. casserole dish sprayed with Pam. Sprinkle remaining 1/4 cup sharp cheese over the top. Bake at 375 degrees for 20 minutes or until golden brown.