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Recipes
Salsa Chicken Rice Casserole
By Hortond
Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy sa
- Ingredients
- 1 1/3 cups uncooked white rice
- 2 2/3 cups water
- 4 skinless, boneless chicken breast halves
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 onion, chopped
- 1 1/2 cups mild salsa
Sausage and Egg Casserole
By Hortond
In a skillet, brown and crumble sausage; drain and set aside
- Ingredients
- 1 pound bulk pork sausage
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 6 slices white bread, cut into 1/2-inch cubes
- 1 cup shredded Cheddar cheese
Cinnamon Rolls
By Hortond
1. PREPARE Sweet Dough as directed to Dough stage
- 1 recipe (1 recipe) Sweet Dough, small size
- 1/2 cup (125 mL) brown sugar
- 2 tsp (10 mL) cinnamon
- 3 tbsp (45 mL) butter or margarine, softened
- Sweet Dough
- 3/4 cup (200 mL) milk, room temperature
- 1 (1) egg, beaten
- 2 tbsp (30 mL) butter or margarine
- 2 1/4 cups (550 mL) ROBIN HOOD Best For Bread Homestyle White Flour
- 1/4 cup (50 mL) sugar
- 3/4 tsp (3 mL) salt
- 1 1/2 tsp (7 mL) bread machine yeast
Mexican Mac and Cheese
By Hortond
1. Preheat oven to 350 degrees F
- 12 oz. dried mostaccioli or rigatoni pasta (3 cups)
- 1 lb. bulk pork sausage
- 1 cup chopped onion
- 1 16-oz. jar green medium-hot salsa
- 2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)
- Tomato wedges, sliced jalapeño peppers, and chopped fresh cilantro
- Salsa (optional)
Creamy Chicken and Rice Bake
By Hortond
1. Mix soup, water, rice, onion powder and black pepper in shallow 2 qt (2 L) baking dish
- 1 can (284 mL) CAMPBELL'S® Condensed Cream of Mushroom Soup
- 1 cup (250 mL) water
- 3/4 cup (175 mL) uncooked regular long-grain white rice
- 1/2 tsp (3 mL) onion powder
- 1/4 tsp (1 mL) ground black pepper
- 2 cups (500 mL) fresh (cut-up) or frozen vegetable mixture
- 4 boneless, skinless chicken breast halves
- 1 cup (250 mL) shredded cheddar cheese
Mac 'n Cheeseburger Casserole
By Hortond
1. Cook beef until browned at medium-high heat in large non-stick skillet
- 1 lb (500 g) extra lean ground beef
- 2 cups (500 mL) sliced mushrooms
- 1 cup (250 mL) chopped red and yellow peppers
- 1/2 cup (125 mL) each, chopped onions and chopped celery
- 1 can (14 oz) stewed tomatoes, undrained
- 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
- 2 cups (500 mL) uncooked whole wheat elbow pasta
- 2 tbsp (30 mL) Worcestershire sauce
- 1 tbsp (15 mL) chili powder
- 1/4 cup (60 mL) shredded sharp Cheddar cheese
Golden Chicken Autumn Vegetable
By Hortond
1. Brown chicken well in heated oil at medium-high heat in 12” (30 cm) skillet – about 5 minutes per side
- 1 tbsp (15 mL) canola oil
- 4 (about 1 lb / 500g) skinless, boneless chicken breasts
- 1 cup (250 mL) CAMPBELL'S® Organic Free Range Chicken Broth
- 1 tbsp (15 mL) minced garlic
- 1 tsp (5 mL) chopped, fresh rosemary leaves
- 3/4 tsp (3 mL) chopped, fresh thyme leaves
- 2 large peeled sweet potatoes, cut into 1/2" (1 cm) chunks
- 2 cups (500 mL) fresh or frozen whole green beans
- Cracked black pepper
Slow Cooker Beef Stew
By Hortond
1. Combine vegetables in 4½ qt (4
- 3 cups (750 mL) 1" (2.5 cm) potato cubes or mini potatoes, halved
- 2 cups (500 mL) each, baby carrots and sliced celery
- 1 small onion, cut into wedges
- 2 bay leaves
- 1 1/2 lb (750 g) 1" (2.5 cm) stewing beef cubes
- 1/4 cup (60 mL) all-purpose flour
- 1/4 tsp (1 mL) ground black pepper
- 1 tbsp (15 mL) canola oil
- 2 cups (500 mL) CAMPBELL'S® Ready to Use 25% Less Sodium Beef Broth
- 1/2 tbsp (7 mL) Worcestershire sauce
- 1 tbsp (15 mL) chopped fresh thyme leaves
- 2 cloves garlic, minced
20-minute Chicken & Rice Dinner
By Hortond
1. Brown chicken well in heated oil at medium-high heat in large skillet, stirring often
- 1 tbsp (15 mL) canola oil
- 4 (about 1 lb/500 g) boneless, skinless chicken breasts, cut into strips
- 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
- 1 1/2 cups (375 mL) water
- 2 tsp (10 mL) paprika (optional)
- 2 cups (500 mL) fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, corn, carrots)
- 1 1/2 cups (375 mL) dry instant rice
Tuna Casserole
By Hortond
1. Bring a large pot of lightly salted water to a boil
- 1 (12 ounce) package egg noodles
- 1/4 cup chopped onion
- 2 cups shredded Cheddar cheese
- 1 cup frozen green peas
- 2 (6 ounce) cans tuna, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1/2 cup of milk
- 1 cup crushed potato chips