Picante Rice & Beans

Pasta Primavera

Spaghetti Salad

Quick Italian Dish

Baked Spaghetti

Potato Casserole


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Picante Rice & Beans

 My husband calls this a "Man's Meal"
even though it doesn't have meat!!

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Pasta Primavera
  • 1 can Campbell's Healthy Request Creative Chef Cream of Mushroom Soup
  • 1/2 cup milk
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper
  • 3 cups cut-up vegetables (broccoli, cauliflower, peppers)*
  • 2 cups hot cooked spaghetti, cooked without salt**

  • In skillet mix soup, milk, cheese, lemon juice and pepper. Over medium heat, heat to a boil.
  • Add vegetables. Cover and cook over low heat 15 minutes, or until vegetables are done.
  • Toss with spaghetti. Serves 4

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Spaghetti Salad
  • 1 large bell pepper
  • 2-3 tomatoes
  • 2 cucumbers
  • 1 red onion
  • 2 celery stalks
  • 1 pound cooked, broken spaghetti [I use vermincelli]
  • 1 bottle Zesty Italian Salad Dressing
  • 1 bottle Red Wine Vinegar

  • Cut up, pour, mix and chill . . . it makes a lot and looks pretty!!

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Quick Italian Dish

Thanks to Doreen from Vermont for this Recipe!!
  • Sun dried tomatoes
  • Black olives
  • Tortellini
  • Garlic
  • Olive Oil
  • Shredded Mozzarella/Parmesan Cheese

  • Slice/chop tomatoes, olives, and garlic and saute in a small amount of olive oil. Boil tortellini, drain. Mix tomatoes, olives and garlic into the tortellini, serve, sprinkled with shredded cheese.
  • This is the only "original" recipe I've been stuck on for quite some time. I usually use a mushroom/cheese filled tortellini. For amounts, I usually use a half package of sun dried tomatoes, small can of black olives, and plenty of garlic cloves. This is a recipe that can be made very quickly and to one's own taste. _ Doreen

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Baked Spaghetti

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon butter or margarine
  • 1 can [28 ounces] tomato with liquid, cut up
  • 1 can [4 ounces] mushroom stems and pieces, drained
  • 1 can [2-1/4 ounces] sliced ripe olives, drained
  • 2 teaspoons dried oregano
  • 1 pound ground beef, browned and drained [optional]
  • 12 ounces spaghetti, cooked and drained
  • 2 cups [8 ounces] shredded cheddar cheese [I used mozzarella and jack]
  • 1 can [10-3/4 ounces] condensed cream of mushroom soup, undiluted
  • 1/4 cup water
  • 1/4 cup grated Parmesan cheese

  • In a large skillet, saute onion and green pepper in butter until tender.
  • Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired.
  • Simmer, uncovered, for 10 minutes.
  • Place half of the spaghetti in a greased 13-in. X 9-in. x 2-in. baking dish. Top with half of the vegetable mixture. sprinkle with 1 cup of cheddar cheese. Repeat layers.
  • Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese.
  • Bake, uncovered, at 350 for 30-35 minutes or until heated through. 12 servings.

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Potato Casserole

Thanks to Penny from Washington for this recipe!!
  • One bag of frozen shredded hash brown potatoes.
  • One Can of Cream of something soup. [For two bags I used three cans, one cream of onion, one cream of potato and one cream of celery.]
  • One cup of sour cream for each can of soup.
  • One and half cups of mixed grated cheeses for each can of soup.
  • 1/2 finely chopped onion per can of soup and about 1/2 to 3/4 cup of dried parsley. You want to have the green of parsley throughout.

  • Mix the whole thing together. Put into casserole dish(es) and bake one hour at 350...I mixed up ahead of time, covered and refrigerated.
  • Variations--You could do a Martha and mix about 1/2 cup of mixed shredded cheese with the fine bread crumbs and put over the top for the last 10 minutes of baking....
  • You could mix in a couple of teaspoons of chilies or chopped peppers
  • You could also mix parmesan or asiago on with the cheeses....

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