Quick and Easy Fix Meals

10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken or turkey
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture.

Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

1 1/2 lbs. hamburger
1 onion, chopped
1/4 green pepper, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 (12 oz.) can whole kernel corn, drained
3 c. (5 oz.) cooked noodles
1 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
1 can French fried onions

In a skillet, combine meat, onions, and pepper and brown; drain fat. Add all ingredients except French fried onions. Place in 9x13 inch baking dish and top with French fried onions. Bake, uncovered, for 25 to 30 minutes, or until bubbly, at 350 degrees. Freezes well, but do not freeze with French fried onions.

1 lg. chicken (boiled tender & flaked) or leftover turkey
1 c. chopped green peppers
1 c. chopped onion
1 c. chopped celery
1 stick butter
1 can cream of mushroom soup
1/2 lb. cheddar cheese, cubed
1 (6 oz.) can mushrooms
1 (8 oz.) pkg. green spinach noodles
1 c. crushed cheese crackers

Cook chicken; save stock. Saute peppers, onions, and celery. Add soup. Stir in cheese; add mushrooms and chicken. Boil noodles in stock. When tender, combine with chicken mixture and top with crushed cheese crackers. Bake at 350 degrees for 30 minutes.

Make ahead of time; cover well and freeze. To use, THAW first, then cook 30 minutes to heat thoroughly. DO NOT BAKE before freezing.

1 lb. ground beef
1 green pepper (optional)
1 med. onion, chopped
1/2 c. chopped celery (optional)
1 can tomato soup
1/2 lb. grated cheese
1 pkg. (8 oz.) elbow macaroni (cooked)

Brown beef in skillet along with onion, celery and green pepper. In deep casserole dish put a layer of cooked macaroni then one of meat, then one of grated cheese. Repeat. Pour tomato soup (be sure to add water before pouring) over the top. Bake uncovered for about 30 minutes at 350 degrees. This freezes nicely to serve later. Freeze before the baking.

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided

Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.

Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.

Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.

In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.

To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly. 8 servings

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken or turkey
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)

In 2 quart glass baking dish, pour taco sauce.

Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts. Serves 6

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
26 oz. jar pasta sauce
8 ounce can tomato sauce
1 teaspoon dried Italian seasoning
1 lb. spaghetti pasta, broken into 2" pieces
3/4 cup whole milk
2 eggs, beaten
1 (5 ounce) package sliced pepperoni
1-1/2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef.

Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.

Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.

To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.

To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.

If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings

2 (30 oz.) cans Swanson's Chunks O' Chicken or equal of leftover turkey
2 (16 oz.) cans cut green beans
1 (10 3/4 oz.) can cream of potato soup
1 (16 oz.) can length-cut carrots
1 pkg. Good Seasons Italian dressing mix
1/2 c. chopped onions
3/4 c. freeze-dried mushrooms
1 tbsp. poultry seasoning
2 tbsp. paprika
1 1/2 c. seasoned bread crumbs
1 carton Eggbeaters
1 1/2 c. Lactaid milk
1 tbsp. lemon pepper
1 tbsp. parsley
2 tbsp. Mrs. Dash original
1 c. shredded cheese

Preheat oven to 375 degrees. Spray casserole dish with Pam. Distribute green beans evenly over bottom of dish. In large mixing bowl, add 1 can chicken and juices, mushrooms and onions. Let sit. In smaller bowl, add egg, milk and 1/2 cup bread crumbs.

To chicken mixture, add remaining chicken and juices, potato soup, dry ingredients. Slowly stir in egg mixture. DO NOT CRUMBLE CHICKEN PARTS. Pour into casserole dish. Top with carrots. Sprinkle cheese evenly over the top. Distribute remaining bread crumbs evenly over mixture. Top with croutons.

Reduce oven temperature to 350 degrees. Bake uncovered 50-60 minutes until crust in golden brown. Let stand 10 minutes before serving. Serve with tossed green salad and fruit cup.

1 lb. hamburger, browned and drained (I do ahead and freeze)
1 (14 oz.) jar Ragu Pizza Quick sauce
6 to 8 oz. (1/2 pkg.) macaroni cooked and drained
Grated cheese (whatevers left in refrigerator Colby, Cheddar, Mozzarella)

Mix hamburger, macaroni, and 1/2 sauce together gradually adding sauce until its as saucy as you like. Top with grated cheese and bake at 350 degrees until warm throughout dish and cheese melted. Great to make one for now and freeze one for a rainy day.

smaller casserole:
1 can cream of celery soup
1 c. Minute Rice
2 1/2 c. water
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1 lb. bulk sausage
3 tbsp. soy sauce
(Slivered almonds, if desired)

larger casserole:
2 cans cream of celery soup
2 c. Minute Rice
3 1/2 c. water
1/2 c. finely chopped celery
1/2 c. finely chopped onion
2 lbs. bulk sausage
4 tbsp. soy sauce
(Slivered almonds, if desired

Brown sausage, drain. Combine with all other ingredients. Pour into 7 x 11 inch or 9 x 13 inch baking dish. Top with almonds, if desired. Bake covered at 350 degrees for 45 minutes, uncover and bake 15 minutes more.

Bring to room temperature before baking, if frozen.

1/2 c. Miracle Whip
2 c. corn, thawed
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 1/2 c. chopped ham (sm. cubes or rectangles)
1 1/2 c. rotini, cooked
1/2 c. chopped red or green pepper (optional)
1/4 c. milk
3/4 c. seasoned croutons

Mix all but 1/2 cup cheese and croutons. Put in 1 1/2 quart casserole. (If you want to freeze this, freeze at this point. Then when you wish to cook this, thaw and continue with remaining steps.)

Sprinkle with remaining cheese and croutons. Bake at 350 degrees for 30 minutes or microwave on high for 8-10 minutes or until heated through. 4-6 servings.

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup OR 98% Fat Free Cream of Celery Soup
1 can Campbell's® Condensed Cream of Potato Soup
1 cup milk
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
4 cups cooked cut-up vegetables *
2 cups cubed cooked turkey OR chicken
4 cups prepared Pepperidge Farm® Pepperidge Farm® Herb Seasoned Stuffing

MIX soups, milk, thyme, pepper, vegetables and turkey in 3-qt. shallow baking dish. Top with stuffing.

BAKE at 400°F. for 25 min. or until hot.

TIP: *Use a combination of cut green beans and sliced carrots.