Potato Casserole

Ingredients:

• 3 pounds potatoes, peeled & quartered
• 1 1/2 sticks butter (6 ounces)
• 2 small (3 oz) packages cream cheese, softened
• 1 cup shredded Cheddar cheese
• 1 jar (2 oz) chopped pimiento, drained
• 1 small green pepper, finely chopped
• 6 green onions, finely chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1 teaspoon salt

Directions:

1. Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. 
2. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish. 
3. Bake at 350° for 30 to 40 minutes, or until thoroughly heated. 
4. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.

You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

Vidalia Sweet Onion Sausage Casserole

Ingredients:

• 5 large Vidalia® sweet onions, sliced
• 12 Ritz crackers, crushed
• 1 pound sausage meat (browned in skillet and drained)
• 1/2 teaspoon salt
• 1/4 teaspoon seasoning salt
• 1 can cream of mushroom soup
• 1/2 cup cheddar cheese, grated
• 1 small jar pimento pepper

Directions:

1. Put a layer of onions in bottom of large rectangular baking dish, then add cracker crumbs and sausage meat.
2. Add another layer of onions, cream of mushroom soup, salt and seasoning salt.
3. Sprinkle layer of cheese and pimento pepper. Bake in preheated oven at 400 degrees for 60 minutes.

Tuna Noodle Casserole

Prep: 15 mins

Cook: 25 mins

Ready in: 40 mins

Ingredients

• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/2 cup milk
• 2 tbsp. chopped pimentos (optional)
• 1 cup frozen peas
• 2 cans (about 6 oz. each) tuna , drained and flaked
• 2 cups hot cooked medium egg noodles
• 2 tbsp. dry bread crumbs
• 1 tbsp. butter or margarine

Directions
1.  Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F. for 20 min. or until hot. Stir.

2.  Mix bread crumbs with butter and sprinkle on top. Bake 5 min.
Tip: This recipe is also great using Campbell's® Condensed Cream of Celery or 98% Fat Free Cream of Celery Soup.

Green Bean Casserole

Ingredients

• 3  9-oz. pkg. frozen French-style green beans
• 1  Tbsp. butter or margarine
• 1 Small onion, chopped
• 1  8-oz. pkg. sliced mushrooms
• 1  10 3/4-oz. can cream of mushroom soup
• 1  8-oz. can sliced water chestnuts, drained
• 1/4  Tsp. pepper
• 1 1/2  Cups shredded Cheddar cheese (6 oz.)
• 1  6-oz. can French-fried onions

Directions

Cook green beans in microwave according to package directions. Place in large bowl; set aside.

Preheat oven to 375°F. Heat butter in large skillet over medium heat. Add onion and mushrooms, stirring about 5 minutes or until tender; add to green beans. Stir in mushroom soup and next 3 ingredients, mixing well. Spoon half of green bean mixture into lightly greased 1 3/4-quart casserole; top with 1/2 of French-fried onions. Add remaining half of green bean mixture and top with remaining French-fried onions.

Bake uncovered 20 minutes.

Nutrition Facts -- Amount Per Serving

• Calories 544
• Fiber 6g
• Total Fat 38g
• Protein 10g
• Saturated Fat 14g
• Carbohydrates 42g
• Cholesterol 40mg
• Sodium 2965mg

Potato and Tuna Frittata

Ingredients

• 1/2 pound boiling potatoes, peeled and cut in small dice (about 1/2 inch)
• 3/4 pound carrots, peeled and cut in small dice (about 1/2 inch)
• 2 tablespoons extra virgin olive oil
• 2 large garlic cloves, mashed with a pinch of salt in a mortar and pestle or finely chopped
• 2 teaspoons caraway seeds, ground
• Salt and freshly ground pepper to taste
• 1 tablespoon harissa dissolved in 2 tablespoons water, or 1/4 to 1/2 teaspoon cayenne (to taste)
• 1 6-ounce can of olive oil-packed light tuna (not albacore), drained and broken up with a fork
• 1/4 cup finely chopped flat-leaf parsley
• 8 large eggs

Directions
1. Preheat the oven to 350 degrees. Steam the potatoes and carrots above 1 inch of boiling water until tender, about 10 minutes.

2. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in garlic, caraway, salt (about 1/2 teaspoon) and pepper to taste and harissa. Stir in the potatoes, carrots, tuna and parsley. Remove the baking dish from the oven, scrape the egg mixture into the hot baking dish and place in the oven.

3. Bake 30 to 35 minutes until lightly colored on the top and set. Allow to cool for 10 minutes or longer before serving. Serve warm or at room temperature.

Yield: Serves six to eight.
Advance preparation: You can make this dish a day ahead. Refrigerate, covered, and bring to room temperature before serving.

Zucchini Moussaka

Prep: 10 mins

Ready in: 1 hr., 5 mins

Ingredients

• 11/2 pounds zucchini, scrubbed and cut lengthwise in 1/3-inch-thick slices
• FILLING
• 1/2 pound ground lean lamb or beef
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1/2 teaspoon each ground cinnamon, dried oregano leaves and salt
• 1 cup chicken broth
• 2/3 cup uncooked converted white rice
• box frozen chopped spinach (cut frozen block in half)
• 1 can (8 ounces) tomato sauce
• TOPPING
• 2 tablespoons stick butter or margarine
• 1/4 cup all-purpose flour
• 11/2 cups milk
• 2 large eggs, beaten
• 1/4 teaspoon salt
• pinch of ground nutmeg
• 1/4 cup grated Parmesan cheese

Cooking Instructions

Lightly grease a shallow 2-quart baking dish.
Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat and simmer 10 minutes or until crisp-tender. Remove to paper towels to drain.
Filling: Wipe skillet. Add lamb, onion and garlic. Cook, breaking up meat with a wooden spoon, until no longer pink. Stir in cinnamon, oregano and salt, then remaining filling ingredients. Cover and simmer 10 minutes, stirring 2 or 3 times as spinach thaws. Stir in tomato sauce. Remove from heat.
Topping: Melt butter in a 2-quart saucepan. Whisk in flour and cook, stirring 1 to 2 minutes without letting mixture brown. Gradually whisk in milk. Cook, whisking constantly, 4 to 5 minutes until thickened and smooth. Whisk about 1/3 the hot mixture into beaten eggs, then whisk egg mixture into remaining sauce. Remove from heat; stir in nutmeg.
Heat oven to 350°F.
To assemble: Cover bottom of prepared baking dish with half the zucchini slices. Spoon on all the Filling, then cover with remaining zucchini. Pour on Topping and sprinkle with cheese.
Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden.
This classic Greek casserole is traditionally made with eggplant, which has to be salted and fried. Zucchini replaces it in this recipe, and rice is added to make the dinner a one-“pot” affair.
Make Ahead: Can be made through Step 4up to 1 day ahead, covered and refrigerated. Add an extra 20 to 25 minutes baking time.