#3624 - Baked Enchiladas

(by Shirley McNevich)

1 red bell pepper (chopped)
8oz. mushrooms (sliced)
1/2 cup chopped green onions
1 TBSP butter
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
8oz. shredded sharp cheddar cheese
2 cups cooked chicken pieces
6 tortillas
1 jar salsa

Line a 9 x 13 baking dish with foil, then spray the inside of the foil with Pam. In a saucepan over medium heat add butter, chopped onions, mushrooms and red bell peppers--cook/stir until tender, then drain. Add sour cream, cream of chicken soup and HALF of the shredded cheese to the mushroom mixture--stir to mix. Add cooked chicken pieces--stir to mix. Spread the mixture evenly over each tortilla shell, roll them closed and place them side by side in the foil-lined baking dish. Spread salsa (your choice of amount) and remaining shredded cheese over the tops. Bake at 350 degrees 20-25 minutes or until hot. Note: if you're afraid they will get soggy during baking, omit the salsa and serve salsa on the side instead.

#3342 - Bell Pepper Steak

(by Aunt Eileen [Knouse] Carter)

1 1/2 lbs. steak
salt
pepper
olive oil
1 green bell pepper (washed, seeded and sliced intro strips)
1 onion (chopped)
1/2 cup sliced fresh mushrooms
1 or 2 garlic cloves (minced)
2 TBSP soy sauce (more if you wish)
2 TBSP cornstarch
1 cup water

Salt and pepper both sides of the steak, then cut it into cubes. In a skillet over medium heat add a little olive oil, cubed steak pieces, sliced green bell peppers, chopped onions, sliced mushrooms, and minced garlic--cook/stir until meat is browned and green bell peppers are tender. Add soy sauce and cornstarch--stir well. Slowly add water--stir well. Turn heat back to low and simmer for 20 minutes or until most of the water evaporates and everything is hot.

#2927 - Cream of Celery Stroganoff

(by Shirley McNevich)

1lb. cubed beef pieces
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 10.75oz. can Campbell's cream of celery soup
4-8oz. of fresh sliced mushrooms
1 cup Breakstone's sour cream
1/2 to 1 cup water (as needed)
2 tsp. Worcestershire sauce
1 bag cooked/drained egg noodles

In a skillet add cubed beef, salt, pepper, chopped onions and sliced mushrooms--cook/stir over medium heat until beef is browned. Add cream of celery soup, sour cream, 1/2 cup water and Worcestershire sauce--stir until mixed and cook on medium heat until boiling. Once boiling, turn heat back to simmer--simmer for 1 hour, stirring occasionally and adding up to 1/2 cup more water if necessary. When beef is tender and cooked through, serve mixture over cooked/drained egg noodles.

#2760 - Mushroom Pizza BBQ

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 small can sliced mushrooms (drained) or the same amount of fresh mushrooms (sliced)
1/4 tsp. oregano
1/4 tsp. garlic salt
1 - 8oz. jar of your favorite pizza sauce
1/2 lb. grated mozzarella cheese

In a skillet over medium heat add ground chuck, salt, pepper, chopped onions, oregano, garlic salt and sliced mushrooms--cook/stir until meat is browned. Add pizza sauce--cook/stir until hot. Remove from heat--add grated mozzarella cheese--stir until mixed. Place some of the mixture on a hamburger roll and top with other half of the roll.

#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.

#2198 - Beef Stroganoff

(by Shirley McNevich)

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 TBSP butter
1lb. beef sirloin steak (cut into 1/4" strips)
1 - 14oz. can sliced mushrooms (drained)
1 small onion (chopped)
1/2 tsp. garlic powder
1 TBSP Worcestershire sauce
1 TBSP tomato paste
8 drops Tabasco sauce
1 1/2 cups beef broth
1 cup sour cream
1 bag egg noodles (cooked and drained according to bag directions)

In a bowl add flour, salt and pepper--stir. Dredge the sirloin strips in the flour mixture. In a skillet over medium heat add butter--melt. Cook sirloin strips on both sides until browned. Add onions, mushrooms and garlic powder--stir and cook until onions and mushrooms are lightly browned. In a bowl add Worcestershire sauce, tomato paste, Tabasco sauce and beef broth--pour the mixture over the sirloin strips. Cover and simmer over low heat for 45 minutes to 1 hour or until beef is very tender. When beef is tender, slowly add sour cream to the steak mixture--stir and cook uncovered until mixture is hot. Serve over prepared egg noodles.

#1997 - Pepperoni Salad

(by Shirley McNevich)

1 box Betty Crocker Suddenly Salad roasted garlic parmesan pasta salad mix
1/4 cup cold water
3 TBSP canola oil
1 cup broccoli pieces
1/2 cup sliced red bell peppers
1/4 cup chopped onions
1/4 cup fresh sliced mushrooms
1 cup pepperoni slices (cut each into 4 quarters)
shredded mozzarella cheese

Cook/drain pasta from box according to box directions. In a bowl add seasoning mix from the box, cold water and canola oil--stir. Add drained pasta, broccoli, red bell peppers, chopped onions, sliced mushrooms and pepperoni pieces--toss to coat. Sprinkle topping mixture from the box over the top of the salad. Spread as much shredded mozzarella cheese over the top as you wish.

#1844 - Egg Noodle Casserole

(by Shirley McNevich)

1/2 of a 1lb. bag of egg noodles
1/2 cup butter
1 cup fresh mushrooms (sliced)
1/3 cup flour
2 cups Swanson's chicken broth
1 cup whole milk
2 tsp. salt
1/2 tsp. pepper
2 cups cooked chicken pieces (bite sized)
fresh grated Parmesan cheese

In a saucepan cook egg noodles and 1 tsp. salt according to bag directions--drain but do NOT rinse--set aside. In a skillet over medium heat add butter and mushrooms--cook/stir until mushrooms are soft. Add flour--stir. Add chicken broth--stir. Add milk, 1 tsp. salt and pepper--stir/cook until mixture gets thick. Grease a large casserole dish. Add drained egg noodles and sauce mixture--stir carefully. Sprinkle fresh grated Parmesan cheese over the top. Bake at 350 degrees for 30-35 minutes or until hot.

#1581 - Baked Sausage and Ziti

(by Shirley McNevich)

1 1/2 lbs. sweet OR hot Italian sausage
1/2lb. fresh sliced mushrooms
1 - 32oz. jar of your favorite brand of pasta sauce
1lb. of ziti pasta (cooked and drained according to box directions)
1lb. shredded mozzarella cheese

Cook ziti according to box directions--drain and set aside (do not rinse). In a skillet over medium heat add a little water--add sausage and cook/brown the sausage. Drain off any fat in the skillet, then remove sausage, cut sausage into coin shaped pieces, then return sausage pieces to the skillet. Add mushrooms and the pasta sauce--stir. Cover skillet with a lid, turn heat to simmer and cook for 15 minutes. Grease a 9 x 13 glass baking dish. In a large bowl add cooked/drained ziti and sausage mixture--stir until mixed. Pour the whole mixture into the greased baking dish. Bake at 350 degrees for 25 minutes, remove from oven, sprinkle the shredded mozzarella cheese all over the top. Return to oven and bake 10-15 minutes longer or until cheese melts and mixture is hot.

#1557 - Salisbury Steak

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of mushroom soup
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/3 cup Italian bread crumbs
1 beaten egg
1 TBSP canola oil
1 1/2 cups fresh sliced mushrooms

In a bowl add 1/4 cup of the mushroom soup, ground chuck, salt, pepper, chopped onions, beaten egg and Italian bread crumbs--mix with your hands until well mixed, then shape it into six patties. In a skillet over medium heat add canola oil--cook the patties until browned on both sides. Pour off the grease from the pan and set cooked patties aside. Return pan to heat and add the rest of the soup and the fresh mushrooms--cook and stir. Place the patties back in the pan with the soup/mushroom mixture--turn heat to low and cover with a lid--cook for 20 minutes or until mushrooms are tender and meat patties are cooked through (turn halfway through cooking).

#1359 - Mushroom and Broccoli Pasta

(by Shirley McNevich)

2 TBSP butter
3 cups fresh broccoli pieces
3 cups fresh sliced mushrooms
1 chopped onion
1/4 tsp. garlic powder
1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/3 cup milk
2 TBSP (or more) fresh grated Parmesan cheese
1/4 to 1/2 tsp. black pepper
4 cups cooked fettuccine pasta

Cook and drain pasta according to box directions. In a skillet over medium heat add butter--melt. Add broccoli, mushrooms, chopped onion and garlic powder--stir and cook until almost tender. Add soup, milk, Parmesan cheese and pepper--cook and stir until hot. Serve the mushroom/broccoli sauce over the cooked fettuccine.

#1118 - Sour Cream Chicken

(by Shirley McNevich)

2 TBSP butter
1lb. boneless skinless chicken breast (cut into bite sized pieces)
2 cups sliced mushrooms
1 chopped onion
1 - 10.75oz. Campbell's condensed cream of chicken soup
1/2 cup Breakstone's sour cream
4 cups dry egg noodles (cooked according to bag directions--drained but keep WARM)

Heat the water for the noodles. While waiting, in a skillet over medium heat add butter--melt. Add chicken pieces, chopped onion and sliced mushrooms--cook until chicken is brown and tender. Add the soup and sour cream to the chicken mixture--stir and bring to a boil. Cook noodles according to bag directions--drain but do not rinse. Serve the chicken mixture over the hot noodles.

#882 - Creamed Dried Beef

(by Shirley McNevich)

1 - 3oz. can sliced mushrooms (diced into smaller pieces)
1/4 cup butter
1/4 cup flour
1/4 tsp. pepper
@1 2/3 cups milk
1 - 5oz. package dried beef
4 slices bread (toasted)

Drain the mushrooms but save the liquid. Chop the mushrooms into smaller pieces--set aside. In a saucepan over low heat add butter--melt. Remove saucepan from heat--add pepper, flour--stir until thick. Pour reserved mushroom liquid into a measuring cup--add enough milk to the measuring cup to make 2 cups--add milk mixture to flour mixture in saucepan--stir. Return saucepan to stove over medium heat--stir and bring to a boil. Once boiling, reduce heat to low and simmer for 1 minute. Cut the dried beef into bite sized pieces--add chopped mushrooms and beef to the milk/flour mixture--stir and heat until hot enough to serve. Serve over toast.

#798 - Green Beans with Cheese

(by Shirley McNevich)

10 slices bacon (cooked and drained--reserve 1/4 cup of bacon drippings)
2 - 16oz. bags frozen cut green beans
1lb. mushrooms (sliced)
3/4 cup chopped onion
3/4 tsp. ground black pepper
1 - 16oz. jar Cheez Whiz

Crumble the cooked bacon and set aside. Cook green beans according to package directions--drain well. In a skillet add reserved bacon drippings, sliced mushrooms and chopped onion--cook on medium and stir for about 10 minutes, then drain. Add the crumbled bacon (but reserve 2 TBSP crumbled bacon for later), cooked green beans and pepper to the skillet with the drained mushrooms and onions--stir lightly. Spray a 2 qt. casserole dish with Pam. Pour everything from the skillet into the casserole dish. Microwave the Cheez Whiz according to the label on the jar. Pour the melted Cheez Whiz on top of the green bean mixture in the casserole dish. Sprinkle the 2 TBSP reserved crumbled bacon over the top. Bake at 350 degrees until hot enough to serve.

#768 - Cauliflower and Brown Rice Casserole

(by Shirley McNevich)

1lb. sliced mushrooms
1 large chopped onion
2 TBSP butter
juice from 1 lemon
1 large head cauliflower (washed and broken into small pieces)
2 cloves garlic (crushed)
1 tsp. basil
1/2 tsp. pepper
3 cups cooked brown rice (cooked according to package directions)
2 1/2 cups grated cheddar cheese
1 tsp. salt

In a saucepan over medium heat--add the butter and melt. Add the mushrooms, chopped onions, crushed garlic--saute until tender. Sprinkle the lemon juice over the top of the mushroom mixture. Add basil and pepper--stir. In a separate saucepan add the cauliflower pieces--cover with water and add 1 tsp. salt--bring to a boil over medium heat, then boil for 5 minutes. Drain the cauliflower. Add the cauliflower to the mushroom mixture--stir. Add cooked brown rice to the mushroom mixture--stir. Grease a casserole dish. Pour entire mixture into the casserole dish. Cover the casserole dish. Bake at 350 degrees for 25 minutes, remove from oven and sprinkle cheese on top of the casserole--bake uncovered for 5 more minutes or until cheese melts.

#600 - Chop Suey

(by Edith Lewis [Uncle Elbert Arnold's cousin])

1lb. sirloin tip beef (cut into bite sized pieces)
1lb. fresh pork (cut into bite sized pieces)
1 tsp. salt
1/2 tsp. pepper
3-4 medium chopped onions
1 1/2 cups chopped celery
1 can mixed chop suey vegetables
3oz. chop suey sauce OR soy sauce
1 TBSP King Syrup molasses
1 to 1 1/2 TBSP cornstarch
1/4 cup cold water
1 can sliced mushrooms OR fresh mushrooms

In a skillet add beef and pork pieces (cut to bite-sized)--add a little water and the salt and pepper. Add celery and onions. Cook over medium heat until tender, turning pieces while cooking. When cooked to your taste add the can of chopped suey vegetables--cook and stir for 15 minutes over medium heat. Add the chopped suey sauce and the mushrooms--stir. Add King Syrup--stir. Turn heat back to low. In a cup add the cornstarch, then slowly add the 1/4 cup cold water--stir until dissolved. Add the cornstarch mixture to the mixture in the skillet--turn heat back to medium--stir and cook for 10 more minutes or until hot. Serve over cooked rice or cooked noodles.

#334 - Canadian Bacon Breakfast Bake

(by Shirley McNevich)

1 bag Ore Ida frozen hash brown tots
1 1/2 lbs. sliced Canadian bacon (substitute regular bacon if you wish)
1 cup chopped onion
1 chopped green pepper
1 chopped red pepper
8oz. sliced mushrooms
5 eggs
1 cup milk
2 cups shredded sharp Cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
salt and pepper to taste

Layer frozen hash browns in a 9 x 13 x 2 pan--season with salt and pepper to your taste. Layer green pepper, yellow pepper and onion over hash browns--layer mushroom slices on top of peppers. Cook/fry the bacon in a skillet until crispy, then arrange bacon over mushroom layer. Beat eggs and milk in a bowl-- add 1/2 tsp. salt and 1/8 tsp. pepper. Pour egg mixture over bacon and spread grated cheese over top. Bake at 350 degrees for 30 to 40 minutes. Serve hot.