Campbell's cheddar/broccoli casserole

Campbell's Soup Casserole Sauce Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Substitutes Sauces
Candies Meats

Amount Measure Ingredient -- Preparation Method

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2      cups          Non-fat dry milk
  3/4  cup           Cornstarch
  1/4  cup           Instant chicken bouillon
2      tablespoons   Dried onion flakes
1      teaspoon      Crushed dried thyme
1      teaspoon      Crushed dried basil
  1/2  teaspoon      Pepper

Combine all ingredients and store in airtight container. To substitute
for one can condensed soup: Mix 1/3 cup of dry mix with 1 1/4 cup
water in saucepan. Cook and stir until thickened. Add cheese,
mushroom bits or celery to duplicate the canned soup in the recipe.
Source: Maxine Von Risen, Stamford (Nebr.) Centennial Cookbook
Formatted by: Nancy Filbert; April, 1995

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Broccoli Casserole

Recipe By : Unknown
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Cheese
Vegetables Broccoli
Campbell's Soup

Amount Measure Ingredient -- Preparation Method

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10 Ounces Broccoli -- cut up in chuncks
1 Can Cream Of Celery Soup
2 Eggs -- slightly beaten
1 Cup Cheddar Cheese-- shredded
1/4 Cup Mayonaisse
1/4 Cup Onion -- minced

Microwave broccoli on high for about 5 minutes, so it's cooked about
halfway but not limp. Combine soup, eggs, cheese, mayonnaise, and onion;
fold together. Add broccoli last and combine. Pour into greased casserole
dish and cook at 325 F for 35-40 minutes or till a knife inserted into the
middle comes out clean.

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Charlie's Green Chile Tortilla Bake

Recipe By : Charles
Serving Size : 8 Preparation Time :1:15
Categories : Casseroles Beef

Amount Measure Ingredient -- Preparation Method

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1      pound         lean ground beef -- See Notes
1                    onion -- chopped
1      clove         garlic -- minced
1      can           diced green chiles
  1/2  teaspoon      salt

12 corn tortillas -- cut into strips
3 cups jack or cheddar cheese (or a mix) -- shredded

                     The Sauce:
2      cans          CAMPBELL'S Cream of mushroom soup
1      can           diced green chiles
1      small         VIDALIA onion -- chopped
1      clove         garlic -- chopped
1      can           chicken Broth
2      tablespoons   masa harina
1 1/2  cups          fresh spinach
  1/2  teaspoon      salt

 Cook the ground beef, onions, and garlic, stirring frequently to break up

beef, until onions are clear. Remove excess fat rendered from beef. Stir in
the chiles and salt.

The Sauce:

 In a blender or food processor, puree together the soup, chiles. onion,

garlic, broth, masa harina, and spinach. More than one batch if necessary.
Pour puree into a sauce pan and bring to boil. Reduce geat,and cook, stirring
until thickened and bubble.
Add salt and adjust seasoning.

To Build:

 In a greased 13 X 9 X 2 inch baking dish, arrange half the tortillas over

the bottom. Top with half the beef mixture. Repeat layers. Pour green chile
sauce over beef. Top with shredded cheese. Bake at 325degrees for 50-55
minutes.