Campbell's® Asparagus & Ham Potato Topper

Looking for a satisfying meal that is almost vegetarian? Try these baked potatoes topped with Campbell's® Cream of Asparagus Soup, some diced ham, and, if you like it, melted cheese.

Recipe Cookbook :Campbell's® Quick and Easy Cookbook

------Prep Time : 5

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Cooking Time : 5 minutes

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Serves : 4

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Ingredients: 1 can Campbell’s® Cream of Asparagus Soup 4 hot baked potatoes, split 1 cup cooked ham, diced Shredded Cheddar or Swiss cheese (optional) Baked Apple Cranberry Stuffing This savory stuffing gets the perfect amount of sweetness from apples and cranberries. Best of all, it's so easy to make!

Prep. time: 20 minutes Cooking time: 35 Serves: 11 servings (about 3/4 cup each)

Source: Campbell's Recipes

Ingredients

Reynolds Wrap® non-stick aluminum foil 3 tablespoons butter 4 stalks celery, , sliced (about 2 cups) 1 large onion, , chopped (about 1 cup) 2 1/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic) 1 medium Granny Smith apple, , chopped 1 cup dried cranberries 1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing

Directions

Heat the oven to 350°F. Line a 3-quart shallow baking pan with the foil, dull-side down. Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth, apple and cranberries. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into the baking pan. Bake for 35 minutes or until the stuffing mixture is hot.

Caramelized Onion with Pancetta & Rosemary Stuffing Pancetta is the secret ingredient that makes this moist stuffing really flavorful. If you don't have pancetta on hand, bacon works great too!

Prep. time: 20 minutes Cooking time: 1 1/2 hours Serves: 12 servings (about 3/4 cup each)

Source: Campbell's Recipes

Ingredients

6 tablespoons butter 2 large sweet onion, , diced (about 3 cups) 1 package (4 ounces) cubed pancetta, (about 1 cup) 4 cloves garlic, , chopped 2 stalks celery, , diced (about 1 cup) 2 tablespoons chopped fresh rosemary leaves 3 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic) 1/4 cup sherry 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Directions

Heat the oven to 350°F.

Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook for 15 minutes or until well browned, stirring occasionally.

Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally. Stir in the broth and sherry and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.

Bake for 30 minutes or until the stuffing mixture is hot.

Cheddar Potato Casserole

Cheddar Potato Casserole Savory mashed potatoes are laced with a cheddar cheese sauce, sour cream and green onion. Baked to a golden turn, this dish is a real crowd pleaser.

Prep. time: 10 minutes Cooking time: 30 Serves: 8 servings (about 1/2 cup each)

Source: Campbell's Recipes

Ingredients

3 cups prepared mashed potatoes 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup 1/3 cup sour cream or plain yogurt Generous dash ground black pepper 1 green onion, , chopped (about 2 tablespoons)

Directions

Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish. Bake at 350°F. for 30 minutes or until the potato mixture is hot.

Tips Tip: To make 3 cups mashed potatoes, place 2 pounds potatoes, peeled and cut into 1-inch pieces, into a 3-quart saucepan. Add water to cover and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Drain. Mash the potatoes with 3/4 cup milk and 2 tablespoons butter.

Cheesy Potatoes

Mix: 2 lbs. frozen hash brown or southern potatoes 1 can cream of mushroom OR cream of celery soup 2 cups sour cream 8 oz. grated sharp cheddar cheese 1 small chopped onion ½ stick of butter 1 teaspoon pepper

Put into baking dish/pan. Bake: 350° for 1 hour. Or put in crock pot. May also use fat free soup, sour cream and cheese.

CHEESY BROCCOLI RICE

1- pkg thawed and drained frozen broccoli (I think it is 16 oz) 1-small jar of cheese whiz 1- can cream of mushroom soup 1/4 cup milk 1/2- box of instant rice (give or take)

Cook rice and mix all the above together. Bake at 325 for about 20 minutes. Don't let it burn on top. Cheesy Broccoli Broccoli with cheese sauce is hard to resist, and this easy recipe gets this favorite dish on the table in minutes.

Prep. time: 5 minutes Cooking time: 5 Serves: 4 servings (about 1 cup each)

Source: Campbell's Recipes

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup 1/4 cup milk 4 cups frozen broccoli, cuts

Directions

Stir the soup and milk in a 2-quart microwavable casserole. Stir in the broccoli. Cover and microwave on HIGH for 5 minutes or until the broccoli is tender-crisp, stirring once during cooking.

Cranberry Sauce

Boil: 1 ¾ cup water Add, and boil for 10 minutes: 1 ¾ cup sugar 1 package fresh cranberries Add & stir for 2 minutes: 2 Tablespoons corn starch Remove from heat and add: 1 TB vanilla ¼ cup walnuts or pecans Refrigerate

Garlic Smashed Red Potatoes

Ingredients Recipe makes 4 servings • 8 medium red potatoes, cubed (unpeeled) • 2 teaspoons crushed garlic • 1/2 cup butter or margarine • 1/4 cup half-and-half cream • 1/4 teaspoon steak seasoning • 1/4 teaspoon garlic powder

Directions 1. Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. 2. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and- half, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.

Green Bean Casserole

Stir in a 3 quart casserole dish: 2 cans (10 ¾ oz each) cream mushroom soup (fat free if desired) 1 cup milk 2 tsp soy milk ¼ tsp black pepper 8 cups cook cut green beans (can use canned beans) 1 1/3 cups French fried onions Bake at 350˚ for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 more minutes.

Makes 12 servings

Herb Grilled Vegetables Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!

Prep. time: 10 minutes Cooking time: 10 Serves: 6 servings (1 cup each)

Source: Campbell's Recipes

Ingredients

1/2 cup Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic) 1/2 teaspoon dried thyme leaves, , crushed 1/8 teaspoon ground black pepper 1 large red onion, , thickly sliced (about 1 cup) 1 large red or green pepper, , cut into wide strips (about 2 cups) 1 medium zucchini, or yellow squash, thickly sliced (about 1 1/2 cups) 2 cups large mushroom

Directions

Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture. Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during grilling and brushing often with the broth mixture. Helper: A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.

Layered Potatoes

Slice: 8-10 yellow potatoes Cover a 9 x 13 cake pan with olive oil. Lay one layer of potatoes on bottom – slightly overlapping Sprinkle: Fresh herbs Salt & Pepper Repeat this process 3-4 times. Pour in: 2 cups chicken or vegetable broth Bake 350° for 45 minutes. Mashed Potatoes with Rosemary Butter Who doesn't like mashed potatoes? Make a lot; your family will love these subtly flavored with rosemary.

Prep. time: 20 minutes Cooking time: 15 minutes Serves: 12 to 14

Source: Stop and Smell the Rosemary

Ingredients

3/4 cup unsalted butter 3 tablespoons chopped fresh rosemary 5 to 5 1/2 pounds russet potatoes, , peeled and cut into 1-inch cubes salt 1 1/2 cups warm whole milk 1 1/2 cups Grated Parmesan cheese freshly ground pepper

Directions

Melt the butter in a small saucepan. Add the rosemary and set aside.

Put the potatoes in a medium saucepan. Cover with cold water and add about a tablespoon of salt. Boil over medium-high heat for about 15 minutes or until tender. Drain and transfer to a large bowl.

Add the milk and mash the potatoes with a potato masher. Stir in the Parmesan and rosemary butter and mash until smooth. Use a hand-held electric mixer to mash the potaotes until smooth, if necessary. Season with salt and pepper and serve.

Pot Luck Potatoes Fry in pan: 1 pound bacon Remove bacon using some grease to fry: 8-10 potatoes Cover/cook for 4-5 minutes. Turn. Add: 1 large onion 1 green pepper 1 red pepper Salt & Pepper 1/8 cup Heinz 57 Cover/cook for 4-5 minutes. Turn. Add: 1/8 cup A1 sauce 1/8 cup Worcestershire Cover/cook for 4-5 minutes. Turn. Add: 1/8 cup brown sugar Cover/cook for 8 minutes. Turn. Add: Hot sauce Crumbled cooked bacon 1/8 cup molasses or maple syrup Cook additional 5 minutes.

Spinach-Cheese Bake

Pour into a 9 x 13 pan coated with cooking spray: 1 Tb melted butter Place evenly on bottom of dish in order written: 12 ounces fresh baby spinach 1 ¼ cups (5 ounces) shredded sharp cheddar cheese ¾ cup (3 ounces) shredded Monterey Jack cheese Combine in a medium bowl and whisk until blended. Pour over cheese and spinach: 1-1/3 cup flour 1 ½ cups milk 1 cup egg substitute (or 3 eggs) 1 tea salt 1 tea baking powder 2 Tea Dijon mustard ¼ tea black pepper 1/8 tea ground nutmeg 1/8 tea ground red pepper (pizza peppers) Bake at 350° for 40 minutes until lightly browned. Serve immediately. Makes 12 servings. Poultry Stuffing

Cook until “over cooked”, chop into fine pieces – SAVE BROTH: Neck, gizzard, insides Air dry, toast and cube: 1lb, 4 oz bread Cook in broth until soft: ½ cup chopped onion 2/3 cup chopped celery 1 ½ teas sage 1 teas thyme ¼ teas pepper 2 teas salt Take above off stove, and add: 2 Tb butter Pour above over bread cubes.

COOL STUFFING BEFORE PUTTING IN TURKEY (food poisoning risk). Stuffing can be made the day before.

TWICE BAKED POTATO CASSEROLE

8 medium baking potatoes (about 4 lbs) 1-8ox pkg cream cheese (room temp) ½ cup butter (softened) 2 cups (1/2 lb) shredded sharp cheddar cheese 1 pint sour cream 2 cloves garlic, minced 1 ½ tsp salt ½ tsp pepper 6 slices bacon (cooked crisp & crumbled for garnish) 1. Preheat oven 350. Pierce potatoes and place in oven for 1 ½ hour until soft. 2. Peel and mash the potatoes in a large bowl with masher-add cream cheese, butter, 1 cup of the cheddar cheese, sour cream and mix well. Add garlic, salt & pepper and stir again. 3. Spray a 9 x 13 baking dish with cooking spray, and place the potatoes into the dish. The casserole may be covered with plastic wrap and refrig until ready to bake. 4. When ready to bake, preheat the oven to 350 and bake the casserole for 30-35 minutes until hot. Sprinkle the remaining 1 cup cheddar cheese over top and return to oven for 5 minutes, until cheese melts. Garnish with crumbled bacon before serving.

Zucchini Cakes – Sandra Lee

Ingredients • 4 zucchini • 1 cup Baking Mix, recipe follows • 1/2 medium onion, diced small • 2 eggs • 1 tablespoon chopped garlic • Salt and freshly ground black pepper • 1/4 cup canola oil • 1/2 cup sour cream, for serving • 2 tablespoons freshly chopped parsley leaves • All-Purpose Baking Mix: • 6 cups all-purpose flour • 3 tablespoons baking powder • 2 teaspoons salt • 3/4 cup shortening Directions Grate 2 zucchini and reserve 2 whole for the Round 2 recipe "Stuffed Zucchini ". Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water. In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine. Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan. In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream. All-Purpose Baking Mix: In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.