recipes

Meal Ideas 02 January 2017

Comfort Foods With a Kick

(Family Features) When the temperature drops, it’s natural for thoughts — and cravings — to turn toward soothing and hearty comfort foods. There’s nothing like a good casserole or a bowl of hot chili to make you feel good all over.

To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.

These recipes are fast and easy, making them great weeknight dinners for the busy cook.
For more creative recipes and serving suggestions, visit pacefoods.com.

Turn Up the Heat!

Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.

Zesty Grilled Cheese
Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.

Fiesta Meat Loaf
Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.

Soup Toppers
Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.

Fiesta Rice
Tired of making the same old side dishes? To freshen up any meal, stir chunky salsa or picante sauce into your cooked rice for a lively side dish the whole family will love.

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Monterey Chicken Tortilla Casserole

Prep: 10 minutes
Cook: 40 minutes
Makes: 4

  • 1 cup coarsely crumbled tortilla chips
  • 2 cups cubed cooked chicken OR cooked turkey
  • 1 can (about 15 ounces) cream-style whole kernel corn
  • 3/4 cup Pace Picante sauce
  • 1/2 cup sliced pitted ripe olives
  • 1/2 cup shredded cheddar cheese
  • Chopped green pepper OR red pepper
  • Tortilla chips
  1. Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
  2. Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.

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Chipotle Chili

Prep: 15 minutes
Cook: 8 hours
Makes: 8

  • 1 jar (16 ounces) Pace Chunky salsa
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon ground chipotle chile pepper
  • 1 large onion, chopped (about 1 cup)
  • 2 pounds beef for stew, cut into 1/2-inch pieces
  • 1 can (about 19 ounces) red kidney beans, rinsed and drained
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  1. Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 3 1/2-quart slow cooker.
  2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with cheese and sour cream, if desired.
    *Or on HIGH for 4 to 5 hours.

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2-Step Beefy Taco Joes

Prep: 5 minutes
Cook: 10 minutes
Makes: 8

  • 1 pound ground beef
  • 1 can (10 3/4 ounces) Campbell’s Condensed
  • Tomato soup (Regular OR 25% Less Sodium)
  • 1 cup Pace Thick & Chunky salsa
  • 1/2 cup shredded cheddar cheese
  • 8 Pepperidge Farm Sandwich rolls, any variety
  1. Brown ground beef in skillet. Pour off fat.
  2. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

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Mexican Four Cheese Potatoes au Gratin

Prep: 10 minutes
Bake: 50 minutes
Stand: 10 minutes
Makes: 6

  • 1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
  • 3/4 cup Swanson Chicken broth (Regular, Natural Goodness™ OR Certified Organic)
  • 1/4 cup heavy cream OR half-and-half
  • 3 medium potatoes, peeled and thinly sliced (about 3 cups)
  1. Stir queso, broth and cream together in medium bowl.
  2. Put HALF of potatoes in a 2-quart shallow baking dish. Pour HALF of queso mixture over potatoes. Repeat with remaining potatoes and queso mixture.
  3. Bake at 350°F for 50 minutes or until potatoes are tender. Let stand for 10 minutes.

Mexi-Mac

Prep: 5 minutes
Cook: 20 minutes
Makes: 4

  • 1 pound ground beef
  • 1 cup Pace Picante sauce
  • 1 tablespoon chili powder
  • 1 can (14 1/2 ounces) whole peeled tomatoes, cut up
  • 1 cup frozen whole kernel corn
  • 3 cups cooked elbow pasta
  • 1/2 cup shredded cheddar cheese
  • Sliced avocado
  • Sour cream
  1. Cook beef in skillet until browned. Pour off fat.
  2. Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes. Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream.

Source: Pace Foods

Breakfast & Brunch 31 March 2017

Serve Up a Nutritious Seasonal Brunch

A perfect way to entertain around the table

(Family Features) With springtime in full bloom, brunch is the perfect way to entertain friends and family for nearly any upcoming occasion or celebration. Take advantage of the budding season with quality time spent with loved ones, more outdoor experiences and wholesome nutrition for the whole family, starting with a delicious morning meal around the table.

When it comes to the food they serve their families, moms want to provide good nutrition, especially for their kids, to help them grow up healthy and strong. Serving a nutritious meal each morning is one way to help kids get a good start to the day, so they can be their best in school, play and any other activities the day brings.

Whether moms know it or not, they are powerful role models for their children’s health and nutrition. When moms set the example and eat nutritious meals themselves, kids notice. For instance, according to a study from the U.S. National Library of Medicine, moms who drink milk are more likely to have kids who drink milk, which is a household staple that provides important nutrients such as calcium, vitamin D and potassium. Setting the example for quality nutrition can be made easy with a delicious meal served with milk to celebrate any occasion this season with guests of all ages.

This simple egg casserole is the perfect excuse to bring the family together and start a beautiful spring day with a wholesome meal and quality time together. For more recipes and reasons to bring the family together, visit milklife.com.

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Easy Egg Casserole

Servings: 4

  • Nonstick cooking spray
  • 1 cup lean ham, cubed
  • 1 cup frozen seasoned potatoes with onions and peppers
  • 3/4 cup frozen spinach, chopped
  • 1/2 cup lowfat cheddar or Swiss cheese, shredded
  • 6 eggs
  • 3/4 cup milk
  1. Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick spray.
  2. Arrange ham, potatoes, spinach and cheese in bottom of casserole dish. In large bowl, beat eggs and milk together and pour over ingredients in casserole dish.
  3. Bake 25-30 minutes, or until lightly browned and puffed. Serve immediately.
  4. Pair each serving with 8-ounce glass of milk.

Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium (50% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

Breakfast & Brunch 29 March 2017

A Spring-Inspired Easter Brunch

Sweet ideas for a bright, seasonal spread

(Family Features) Spring is blooming on your Easter table. From yellow chick cupcakes to blueberry French-toast casseroles, there are plenty of ways to wow your brunch guests with simple seasonal recipes.

“Between hiding eggs and preparing baskets, you may be tempted to fall back on brunch basics like pancakes and scrambled eggs, but that’s no fun,” McCormick Executive Chef Kevan Vetter said. “With simple pantry staples – like food color – and a little planning the night before, you can enjoy a fun and tasty holiday brunch.”

These simple tips from Vetter can help you transform a boring brunch into a colorful Easter feast.

  • Waffle art is a fun way to get kids (and adults) involved during breakfast time. Try tinting the waffle batter orange by using McCormick Color from Nature Food Colors. Cut them into wedges hot out of the iron and pipe green frosting for the stems to create these Carrot-Shaped Waffles.
  • Making French toast for a crowd can be a hassle. Instead, make a sweet breakfast casserole the night before to pop in the oven Easter morning. Add fresh, sweet-tart blueberries to celebrate spring.
  • Rather than splurging on designer cupcakes, just pipe yellow marshmallow creme on mini cupcakes for a baby chick then decorate with sprinkles for the nose and cut up wafers to look like a hatching egg.

For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

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Baby Chick Cupcakes

Prep time: 30 minutes
Servings: 24

  • 1 package (12 ounces) white confectionary coating wafers
  • 1 cup (2 sticks) butter, softened
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 box (16 ounces) confectioners’ sugar
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon Sunflower color from McCormick Color from Nature Food Colors
  • 2 tablespoons milk, plus additional (optional)
  • 48 unfrosted mini yellow cupcakes, baked in white paper liners
  • sprinkles (optional)
  • additional McCormick Color from Nature Food Colors (optional)
  1. To make broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small, irregular pieces. Set aside.
  2. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners’ sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. In small bowl, stir food color into milk until dissolved. Add colored milk to frosting; beat until light and fluffy. Stir in additional milk, as needed, to reach desired consistency.
  3. To decorate cupcakes: spoon frosting into large pastry bag fitted with large round tip. Pipe two dollops of frosting on top of each other to form baby chick. If desired, insert sprinkles into face for eyes and beak. Or tint any remaining frosting with food colors to pipe out eyes and beak.
  4. Place coating wafer pieces around bottom of baby chick to resemble broken egg shell.

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Carrot-Shaped Waffles

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

  • Nonstick cooking spray
  • 2 cups all-purpose waffle and baking mix
  • 1 1/3 cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3 teaspoons McCormick Pure Vanilla Extract, divided
  • 1 1/4 teaspoons Sunflower color from McCormick Color from Nature Food Colors, divided
  • 1 teaspoon Berry color from McCormick Color from Nature Food Colors
  • 1/2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  1. Heat round waffle iron. Spray with nonstick cooking spray. In medium bowl, mix together waffle mix, milk, egg, oil, 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended. Let batter stand 5 minutes to allow color to fully develop.
  2. Pour about 1/3 cup batter onto center of waffle iron. Close lid. Cook about 3 minutes, or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. Cut each waffle into 8 triangles. Set aside.
  3. In another medium bowl, stir sky blue color and remaining sunflower color into cream. Add confectioners’ sugar and remaining vanilla; beat with electric mixer on high speed until stiff peaks form. Spoon into re-sealable plastic bag. Cut piece off one bottom corner.
  4. To decorate and serve waffles, place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops.

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Overnight Lemon Blueberry Muffin Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

Streusel Topping:

  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup flour
  • 2 teaspoons McCormick Cinnamon, Ground
  • 1/4 cup (1/2 stick) cold butter, cut into chunks

Casserole:

  • 6 eggs
  • 1 cup, plus 2 tablespoons, milk, divided
  • 1/4 cup, plus 2 tablespoons, granulated sugar, divided
  • 1 teaspoon McCormick Cinnamon, Ground
  • 1 loaf French bread, cut into 1-inch cubes
  • nonstick cooking spray
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon McCormick Pure Lemon Extract
  • 2 cups blueberries, divided
  1. To make Streusel Topping: In medium bowl, mix together brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning.
  2. To make Casserole: In large bowl, mix together eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray.
  3. In medium bowl, mix together cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. Spread evenly on top of bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight.
  4. Heat oven to 350° F.
  5. Remove casserole from refrigerator. Let stand 10-15 minutes.
  6. Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.

Source: McCormick

Breakfast & Brunch 27 March 2017

Sensational Spring Flavors

(Family Features) Between blossoming flowers and warmer temperatures, there are plenty of reasons to spend more time outside. Brighten up your spring family gatherings with the sweet flavors of the season. You can prepare a delicious brunch for your family or bring a fun dessert to your next gathering without having to take away any of your time enjoying the outdoors.

Spring is also the perfect time to introduce new twists on classic desserts that will impress your loved ones. Dessert combinations, like a classic cheesecake laced with sweet cherries on a buttery chocolate chip cookie crust or a brunch-perfect cinnamon French toast with your favorite features of an apple fritter, are sure to be the talk of your family’s table.

No matter the occasion, great-tasting Lucky Leaf Premium Fruit Filling and Topping is sure to deliver. With more fruit and many options to choose from, such as apple, cherry, lemon or blueberry, you can add better flavors to your recipes. The premium line contains no high-fructose corn syrup, so you can feel good about whipping up something special for your family.

Find more easy recipes for spring at luckyleaf.com.

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Overnight Apple Fritter French Toast Casserole

Recipe courtesy of Kate of I Heart Eating
Prep time: 15 minutes
Cook time: 45-55 minutes
Servings: 12

  • 1 package (24 ounces) thick-sliced cinnamon bread, divided
  • 1 can (21 ounces) Lucky Leaf Apple Premium Fruit Filling and Topping
  • 9 large eggs
  • 1 cup fat-free half-and-half
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 1-2 tablespoons milk
  1. Grease 9-by-9-inch baking dish.
  2. Cube cinnamon bread and add half to prepared baking dish. Add fruit filling over bread. Cover fruit filling with rest of bread cubes.
  3. In bowl, whisk together eggs, half-and-half and cinnamon. Pour evenly over bread.
  4. Cover and chill overnight.
  5. Heat oven to 325° F.
  6. Uncover and bake for 45-55 minutes. If it starts to brown too much, tent aluminum foil over casserole.
  7. Let cool in pan for about 10 minutes.
  8. Whisk together powdered sugar and 1 tablespoon milk, adding more as needed to make pourable glaze. Drizzle glaze over casserole just before serving.

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Chocolate Chip Cookie Cherry Cheesecake Pie

Cook time: 67-82 minutes

  • 1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
  • 2 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • 2 cans (21 ounces each) Lucky Leaf Regular or Premium Cherry Fruit Filling, divided
  1. Heat oven to 350° F.
  2. Press cookie dough evenly into bottom and sides of deep dish (2-inches deep) 9-inch pie plate.
  3. Bake 12 minutes. Cool completely. While crust is cooling, prepare filling.
  4. In large bowl, beat cream cheese, sugar, egg and vanilla until smooth. Stir in 1 can of cherry fruit filling. Pour filling into cooled crust.
  5. Bake 55-70 minutes, or until filling is set and golden brown.
  6. Cool. Refrigerate until ready to serve. Top with remaining can of cherry fruit filling.

Source: Lucky Leaf

Breakfast & Brunch 07 March 2017

Easy Egg Casserole

With Jimmy Dean fully cooked Hearty Sausage Crumbles, you can whip up an Easy Egg Casserole in the morning – or even the night before – and pop it in the oven for a no-hassle breakfast that’s so comforting and delicious, they’ll be coming back for seconds.

Yield: 12 servings (1 square each)

  • 8 eggs
  • 3 cups milk
  • 1/4 teaspoon ground black pepper
  • 8 cups French bread cubes (3/4-inch pieces)
  • 1 package Jimmy Dean Hearty Original Sausage Crumbles
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided
  1. Preheat oven to 350°F
  2. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage crumbles and 1 1/2 cups cheese.
  3. Pour into lightly greased 13 x 9-inch baking dish; sprinkle with remaining cheese.
  4. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.

Spinach-Egg Casserole: Add 1 package (10 ounces) frozen chopped spinach, thawed and squeeze dry, to egg mixture before pouring into prepared baking dish.

Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When ready to serve, uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean.

Source: Jimmy Dean

Casseroles 03 March 2017

Easy Tuna Casserole

Feed your family something simple and delicious like this Easy Tuna Casserole, loaded with vegetables, pasta and tuna for a filling meal that everyone can enjoy. In just a few easy steps, you’ll be able to please the entire family without spending hours in the kitchen – perfect for those busy weeknights when time isn’t on your side. Find more family recipes at culinary.net.

Easy Tuna Casserole2

Easy Tuna Casserole

  • 6 cups boiling water
  • 3 cups uncooked macaroni
  • 1 cup frozen vegetables (corn, carrots and peas)
  • 4 TBS butter
  • 1/2 cup milk
  • 1 cheese powder packet
  • 1 can of tuna in water (drained)
  • 8 - 10 buttery crackers rounds (crushed)
  1. Boil water in sauce pan, then add in macaroni. Stirring ocassionaly. Boiling 8-10 minutes.
  2. Add frozen vegetables 2 minutes before the end of boil time.
  3. Drain and return to sauce pan.
  4. Add in butter, milk and cheese.  Stir until mixed.
  5. Pour into casserole dish.
  6. Add tuna and stir into macaroni mixture.
  7. Sprinkle crushed buttery crackers over macaroni mixture.
  8. Serve immediately.

Source: Culinary.net

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Holiday 24 January 2017

Turkey Leftovers With a Twist

(Family Features) Long on ingenuity, but short on prep, these recipes elevate holiday leftovers to celebrity status.  Leftovers ... whether you love ’em, or hate ’em, everyone seems to ponder one thing: What do you do with them, especially after the holidays? You could eat turkey sandwiches every day for a week, or just give up and toss it out altogether. Better yet, you could transform those mounds of turkey, gravy and stuffing into something new and exciting.

Consider a recipe for Turkey Tetrazzini. It puts a new twist on this perennial Italian favorite. This luxurious dish combines Wyler’s Chicken Bouillon granules, butter, cream, white wine and freshly grated Parmesan cheese with your leftover turkey for a dish that’s simple to make but elegant enough to serve for company.

If you want to turn the ordinary into the extraordinary and like to flex your culinary muscles, try Turkey Croquettes. Your friends and family will never guess that the origin of these tasty French delicacies was your own humble turkey dinner. The recipe can add flair to any meal as hors d’oeuvres, a side dish or an entree. Just add Heinz HomeStyle Roasted Turkey Gravy for dipping and a side of cranberry sauce — then sit back, relax, and call it a holiday.

Looking for something the kids or grandkids will love? A savory Leftover Turkey Casserole wins the prize for ease and convenience. Pull up a chair and let your little ones spread the mashed potatoes. They can also help you stir leftover turkey, gravy and stuffing together and spoon it on top of the potatoes. And, if you don’t have any of your famous, home- made gravy left, a jar of Heinz HomeStyle Roasted Turkey Gravy has a taste that’s so close to homemade your guests won’t know the difference. Thirty minutes later you have a leftover holiday dinner reinvented into a new one-dish meal.

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Leftover Turkey Casserole

Serves: 4 to 6

  • 2 1/2 cups prepared mashed potatoes
  • 2 cups cooked, shredded turkey
  • 1 12-ounce jar Heinz HomeStyle Roasted Turkey Gravy
  • 1 cup prepared stuffing
  • Salt and pepper to taste
  1. Preheat oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray and spread prepared mashed potatoes in the bottom.
  2. Combine turkey and gravy in large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined. Add salt and pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly.
  3. Cover and bake 25 to 30 minutes, or until heated through.

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Turkey Tetrazzini

Serves: 8

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups hot water, combined with 1 tablespoon Wyler’s® Chicken Bouillon granules
  • 1/2 cup whole milk
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1/4 cup chopped parsley
  • Salt and freshly ground
  • black pepper to taste
  • 1 pound fettuccini, cooked al dente
  • 1 pound fresh mushrooms, halved and sautéed until tender
  • 3 cups leftover turkey cubes
  • 1 cup freshly grated
  • Parmesan cheese, divided
  • 1 1/2 cups fresh breadcrumbs
  • Toasted almonds for garnish
  1. Blend butter and flour in saucepan over low heat and cook, stirring constantly, 3 to 4 minutes. Add chicken broth, milk and wine. Cook until thickened. Add cream and parsley and season to taste with salt and pepper. Combine with cooked fettuccini, mushrooms and turkey. Mix in 1/2 cup Parmesan cheese.
  2. Grease 9- by 13-inch glass baking dish; pour tetrazzini mixture into dish. Sprinkle liberally with breadcrumbs and top with remaining Parmesan cheese and toasted almonds.
  3. Bake in a preheated 350°F oven until bubbly, about 30 minutes.

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Turkey Croquettes

Makes: 8 croquettes

Croquettes

  • 1/2 cup chopped onion
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour plus 1/2 cup additional for dredging
  • 1/2 cup whole milk
  • 1/2 cup water plus 1/2 teaspoon Wyler’s® Chicken Bouillon granules
  • 2 cups finely chopped, cooked turkey
  • 3/4 cup mashed potatoes
  • 1/4 teaspoon paprika
  • 1/2 teaspoon poultry seasoning
  • Pinch of nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped parsley

Coating

  • 2 large eggs beaten with 1 tablespoon water
  • 1 1/2 cups dry seasoned bread crumbs
  • Vegetable oil for deep-frying
  • Heinz HomeStyle Roasted Turkey Gravy
  • Leftover cranberry sauce
  1. In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes. Mix in 1/4 cup flour, and cook, stirring constantly, 3 to 4 minutes. Stir in milk and bouillon. Cook mixture, stirring until it forms a paste. Continue to stir and cook paste 3 minutes. Remove pan from heat, stir in turkey, potatoes, paprika, poultry seasoning, nutmeg, salt, pepper and parsley. Combine mixture well.
  2. Chill turkey mixture, covered, 2 hours or until firm. Divide into 8 portions; roll or mold into desired shape. Dredge balls in additional 1/2 cup flour, shaking off excess. Coat balls thoroughly with egg wash, letting excess drip off; then dredge in bread crumbs. Transfer croquettes to parchment paper. Allow them to dry at room temperature for 30 minutes before frying.
  3. In large saucepan, heat 2 inches of oil until deep-fat thermometer registers 365°F. Fry croquettes in batches 3 to 4 minutes, or until golden brown. Transfer to paper towels to drain. Serve croquettes with gravy and cranberry sauce.

Source: Heinz Gravy / Wyler’s Bouillon

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One Dish Meals 07 August 2015

Classic Tuna Noodle Casserole

Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (regular or 98% fat free)
  • 1/2 cup milk
  • 1 cup cooked peas
  • 2 tablespoons chopped pimiento (optional)
  • 2 cans (about 6 ounces each) tuna, drained and flaked
  • 2 cups hot cooked medium egg noodles
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter or margarine, melted
Preparation
  1. MIX soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart casserole.
  2. BAKE at 400°F for 20 minutes.
  3. STIR. Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Serves 4

Source

Campbell's Red and White Soups

One Dish Meals 07 August 2015

Country Chicken Casserole

Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1 can (10 3/4 ounces)Campbell's Condensed Cream of Potato Soup
  • 1 cup milk
  • 1/4 teaspoon dried thyme leaves, crushed
  • 1/8 teaspoon ground black pepper
  • 4 cups cooked cut-up vegetables*
  • 2 cups cubed cooked chicken or turkey
  • 4 cups prepared Pepperidge Farm Herb Seasoned Stuffing
Preparation
  1. Stir soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish. Top with stuffing.
  2. Bake at 400°F 25 minutes or until stuffing is golden brown.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Makes 5 servings

Notes, Tips & Suggestions

Use a combination of cut green beans and sliced carrots.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Tuna Noodle Casserole

Tuna Noodle Casserole is a timeless and dependable dish that continues to be a crowd pleaser year after year. This classic casserole offers your family the delicious, homestyle taste they crave in just a few simple steps.

Ingredients
  • 1 10 3/4-ounce can Campbell's Cream of Mushroom Soup (Regular or 98 % Fat Free)
  • 1/2 cup milk
  • 1 cup cooked peas
  • 2 cans (about 6 ounces each) tuna, drained
  • 2 cups hot cooked medium egg noodles
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted
Preparation
  1. Stir soup, milk, peas, tuna and noodles in 1 1/2-quart casserole.
  2. Bake at 400°F for 20 minutes or until hot. Stir.
  3. Mix bread crumbs with butter and sprinkle on top. Bake for 5 minutes more.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Notes, Tips & Suggestions

For a cheese topping instead of buttered breadcrumbs, sprinkle 1/2 cup shredded Cheddar cheese over casserole.

Source

Campbell's Cooking Soups

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