French Brown Rice

Ok, so I made up the name. I'm not sure what it's supposed to be called, but here's the recipe and it's delicious!

2 cans of French onion soup
2 cans of beef consomme
2 cups of rice
2/3 cup of butter
Drained mushrooms optional

Mix in dish – Cover and cook 350 for an hour. I always check it because sometimes it takes 1 and 15.

-Nina B.

The Bomb Chicken Dip

I named it of course. :) This dip is so good, and I don't know the name of it. I've made it for a party and had it before myself. It gets tons of compliments.

2 cans chicken
8oz bottle ranch dressing
4 cups shred cheese – 1 cup reserved
8oz cream cheese
Hot sauce to taste
Bake at 350 for about 30 minutes
Put the last cup of cheese on top and bake for another 10 mins or so.

~ Ruthie

Pork Tenderloin with Peach & Pecan Sauce

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), cut into 3/4-inch-thick slices
2 cloves garlic, minced
2 green onions, sliced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 can (about 15 ounces) sliced peaches in juice, drained, reserving juice
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1/4 cup pecan halves, toasted and broken into large pieces

Hot cooked rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.

Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.

Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.

At a Glance
Source: Campbell's Kitchen
Prep: 20 minutes
Cook: 20 minutes
Cost per recipe: $9.11
Makes: 4 servings

Nutrition per Serving
Calories: 337
Fat: 13g
Fiber: 3g
Protein: 26g
Sodium: 824mg

Pork Tenderloin with Peach & Pecan Sauce

Dripping Roast Beef Sandwiches with Melted Provolone

I did try this recipe last night. It was REALLY GOOD. I felt like this was venturing out for me, and I'm glad I did. Kyle ate two sandwiches and I ate one. I served it with a side of chips. Yummy stuff and super easy.

In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400°F.

Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

RECIPE TIPS

Easy Substitution: You may substitute 1/2 of a 11.25-ounce package Pepperidge Farm® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

At a Glance
Source: Campbell's Kitchen
Prep: 5 minutes
Cook: 5 minutes
Bake: 3 minutes
Cost per recipe: $12.02
Makes: 4 sandwiches

Nutrition per Serving
Calories: 515
Fat: 20g
Fiber: 3g
Protein: 40g
Sodium: 1197mg

Dripping Roast Beef Sandwiches with Melted Provolone

Slow Cooker Weekday Pot Roast & Vegetables

1 boneless beef bottom round roast or chuck pot roast (2 to 2 1/2 pounds)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potatoes, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced (about 3/4 cup)
2 teaspoons dried basil leaves, crushed
2 cans (10 1/4 ounces each) Campbell's® Beef Gravy

Season the beef with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.

Place the potatoes, carrots and onion into a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef to the cooker. Pour the gravy over the beef and vegetables.

Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.

RECIPE TIPS

*Or on HIGH for 5 to 6 hours.

At a Glance
Source: Campbell's Kitchen
Prep: 15 minutes
Cook: 10 hours
Makes: 8 servings

Slow Cooker Weekday Pot Roast & Vegetables

Baked Macaroni and Cheese

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon ground black pepper
1 1/2 cups corkscrew-shaped pasta or medium shell-shaped pasta, cooked and drained
1 tablespoon dry bread crumbs
2 teaspoons butter, melted
Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.

RECIPE TIPS

Serving Suggestion: Serve with grilled ham steaks, a tossed salad with tomatoes and red wine vinegar dressing. For dessert serve baked apples with brown sugar and cinnamon.

At a Glance
Source: Campbell's Kitchen
Prep: 20 minutes
Bake: 20 minutes
Cost per recipe: $2.31
Makes: 4 servings (about 2/3 cup each)

Baked Macaroni and Cheese

Beef Taco Bake

1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.

Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.

Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.

At a Glance
Source: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
Cost per recipe: $8.14
Makes: 4 servings (about 1 1/2 cups each)

Nutrition per Serving
Calories: 626
Fat: 27g
Fiber: 3g
Protein: 36g
Sodium: 1486mg

Beef Taco Bake