More MVDG Recipes - Enjoy!

Easy Beef & Cheddar Soft Tacos

Makes 8 tacos   Prep/Cook time: Approximately 15 minutes

Ingredients

  • 1 pound ground beef

  • 1 can Campbell's Cheddar Cheese Soup (do NOT dilute!)

  • 1/2 cup Pace Chunky Salsa

  • 8 flour tortillas (8")

  • 2 cups shredded lettuce

Method

  • Cook beef in skillet until browned.  Pour off fat.

  • Add soup and salsa and heat through.

  • Spoon about 1/3 cup meat mixture down center of each tortilla.  Top with lettuce.  Fold tortilla around filling.  Serve with additional salsa.

2-Step Cheesy Garlic Twist Pasta

Serves 4.  Prep/Cook Time: 20 minutes

Ingredients

  • 1/2 box (8 oz.) corkscrew pasta

  • 1 jar (28 oz.) Prego Pasta sauce

  • 1/2 cup Pepperidge Farm Roasted Garlic Croutons - crushed

  • 1 cup shredded mozzarella cheese

Method

  • Cook corkscrew pasta according to directions.  Drain.

  • Mix pasta and Prego Pasta Sauce

  • Top with mozzarella cheese and garlic croutons.  Cover and heat through.

Sloppy Joe Pizza

Serves 4.  Prep/Cook Time: 20 minutes

Ingredients

  • 3/4 pound ground beef

  • 1 can ( 10 3/4 ounces) Campbell's Tomato Soup (undiluted)

  • 1 pizza crust or Italian bread shell (12") - make sure there is an indentation from the crust to the center of the shell.  

  • 1 1/2 cups shredded Cheddar cheese

  • 1 cup chopped green peppers (optional)

  • 1/2 cup chopped onions (optional)

Method

  • Preheat oven to 450 degrees.

  • Cook beef  in skilled until browned.  Pour off fat.

  • Add soup (undiluted!) and heat through.  Add peppers and onions, or additional toppings you like (such as mushrooms, chopped tomatoes, etc.)  Spread beef mixture over shell to within 1/4" of edge.  Top with cheese.

  • Bake 12 minutes or until cheese is melted.

Baked Mostaccioli Florentine
(Adapted from a Ronzoni Pasta recipe)

Serves 7.  Prep/Cook Time: 60 minutes

Ingredients

  • 8 oz. mostaccioli, uncooked

  • 3 cups (about 28 oz. jar) Prego spaghetti sauce

  • 1/2 cup water

  • 8 oz. cream cheese, softened

  • 1/2 cup milk

  • 1 1/2 cups (10 oz. package) frozen chopped spinach, thawed and squeezed dry

  • 1/4 cup grated parmesan cheese
    1/4 teaspoon nutmeg (optional)

  • 1 cup shredded mozzarella cheese

Method

  • Preheat oven to 350 degrees.

  • Cook pasta for seven minutes; drain.

  • In large bowl, stir together the spaghetti sauce and water, and then add pasta.

  • In medium bowl, blend cream cheese and milk until smooth.  I recommend using a mixer to get a smoother consistency.

  • Stir spinach, Parmesan cheese, and nutmeg into the cream cheese mixture.

  • In 13 x 9 baking dish, spoon one-half of the pasta mixture onto the bottom.  Spread cream cheese mixture over the pasta, and then spoon the remaining pasta on top.

  • Cover with foil, and bake for 30 minutes.

  • Remove foil, and sprinkle with mozzarella cheese.  Bake, uncovered, for 5 more minutes or until cheese melts.  

Broccoli and Stuffing Casserole
(from Allrecipes.com)

Serves 6.  Prep/Cook Time: 45 minutes

Ingredients

  • 2 pounds fresh broccoli florets

  • 2 eggs, beaten

  • 1 onion, chopped

  • 1 can condensed cream of mushroom soup (undiluted!)

  • 1/2 cup mayonnaise

  • 10 ounces dry bread stuffing mix

  • 1/2 cup melted butter

  • 1 cup shredded Cheddar cheese

Method

  • Preheat oven to 350 degrees.  Lightly grease a 9x13 inch baking dish.

  • Cook broccoli in large pot of salted boiling water until just slightly tender.  Drain.

  • In large bowl, combine the eggs, onion, mushroom soup and mayonnaise.

  • Place a layer of broccoli in the baking dish.  Pour the egg mixture over the broccoli.  Spread stuffing mix over this sauce.  Drizzle butter or margarine over all and top with shredded cheese.

  • Bake, uncovered, for 30 minutes.

Tater Tot Casserole
(from Mel at The Red Kitchen)

Serves 4.  Prep/Cook Time: 35 minutes

Ingredients

  • 1 medium white onion, peeled and diced

  • 1 pound ground beef or meatless crumbles

  • 1 bag frozen tater tots

  • 1 can cream of celery or mushroom soup (undiluted)

  • 8 oz. package of grated cheese (choose your favorite!)

  • Non-stick cooking spray

Method

  • Preheat oven to 400 degrees.  Spray bottom of glass 9 x 13 casserole dish with vegetable non-stick cooking spray.

  • Spray large non-stick skillet with vegetable cooking spray as well.  Over medium high heat, sauté onion until golden.  Add beef and sauté, stirring occasionally, until browned.  Drain any excess fat.

  • Place beef mixture on the bottom of the dish.  Spread the soup over this mixture, and follow with the tater tots (do NOT cook the tater tots first!).

  • Bake for 20 minutes, uncovered.  Remove from oven and sprinkle grated cheese on top.  Return to oven and continue to bake until cheese is melted and golden (usually about five minutes or so).

 

 

 

 

 

 

 

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The Red Kitchen

 

The Campbell's Kitchen Recipes

 

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