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Beer and Kraut Brats

1/2  pound, thick-cut bacon, diced

1 pound pork bratwurst, cut into 2-inch pieces

1 can (12 fluid ounces) beer

1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup

1/4 cup packed brown sugar

1 pound fresh sauerkraut, drained (about 3 cups)

Cook the bacon in a 12-inch skillet over medium heat for 5 minutes or until crisp. Remove the bacon from the skillet and let drain on paper towels.  Pour off the drippings.

Step 2

Add the bratwurst to the skillet and cook until well browned.

Step 3

Stir in the beer, soup, brown sugar, sauerkraut and bacon and heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the bratwurst is done.

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Baked Cauliflower Bites

1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup or Cream of Mushroom Soup

1/2 teaspoon onion powder

1/2 teaspoon dry mustard

1 head cauliflower, cut into florets (about 4 1/2 cups florets)

1/4 cup finely shredded Swiss cheese

1/4 cup finely shredded Parmesan cheese

1/4 cup plain dry bread crumbs

Heat the oven to 400°F.  While the oven is heating, line a rimmed baking sheet with parchment paper.

Step 2

Stir the soup, onion powder and dry mustard in a large bowl.  Add the cauliflower and toss to coat.  Place the coated cauliflower on the baking sheet.  Stir the cheeses and bread crumbs in a medium bowl.  Sprinkle the mixture over the cauliflower.

Step 3

Bake for 25 minutes or until the cauliflower is lightly browned and tender.

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3-Cheese Pasta Bake

8 ounces (about 2 1/2 cups) uncooked rotini (spiral) pasta

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Cheddar Cheese Soup or 25% Less Sodium Cream of Mushroom Soup

2 cups shredded two-cheese blend (about 8 ounces)

1/3 cup grated Parmesan cheese

1 cup reduced fat (2%) milk

Step 1

Cook and drain the rotini according to the package directions.  While the rotini is cooking, heat the oven to 400°F.

Step 2

Stir the soup, cheeses and milk in a 1 1/2-quart casserole.  Stir in the cooked rotini.  Season with salt and pepper.

Step 3

Bake for 20 minutes or until hot.

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Chicken & Waffles with Savory Maple Chicken Sauce

1/3 cup all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1 teaspoon garlic powder

6 boneless, skinless chicken thigh

3 tablespoons vegetable oil

1 cup Swanson® Unsalted Chicken Stock

1 can (10 1/2 ounces) Campbell's® Condensed Unsalted Cream of Chicken Soup

2 tablespoons pure maple syrup

1 teaspoon cayenne pepper sauce (like Franks RedHot®)

1 tablespoon butter, softened

1 teaspoon chopped fresh rosemary leaves (amount divided in recipe steps below)

6 frozen waffles, toasted or homemade waffles

Mix the flour, salt, pepper and garlic powder  in a dish.  Coat the chicken with the flour mixture.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 4 minutes or until well browned on one side (make sure the oil and skillet are hot before adding the chicken).  Turn the chicken over and cook for 4 minutes or until done.  Remove the chicken from the skillet, cover and keep warm.

Step 3

Pour off any fat from the skillet.  Heat the stock in the skillet over medium-high to a boil, stirring to scrape up any browned bits from the bottom of the skillet.  Reduce the heat to medium.  Stir in the soup, syrup and hot sauce and cook until hot.  Add the butter and stir until melted.  Stir in the rosemary.  Season to taste with salt and black pepper.

Step 4

Serve the chicken on the waffles and topped with the soup mixture.  Drizzle with additional syrup or hot sauce for more sweet or heat before serving, if desired.

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Chicken Taco Casserole

4 cups shredded cooked boneless, skinless chicken breast

2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup

1 cup light sour cream

1 can (10 ounces) diced tomatoes with green chilies, undrained

1 can (about 15 ounces) black beans, rinsed and drained

1 envelope (about 1 ounce) reduced sodium taco seasoning mix

15 ounces tortilla chips, crushed (about 5 cups crushed)

2 cups shredded Cheddar cheese (about 8 ounces)

1 small tomato, chopped

1 green onion, sliced (about 2 tablespoons)

1 tablespoon chopped cilantro (optional)

Set the oven to 350°F.  Lightly grease a 13x9x2-inch baking dish.  Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.

Step 2

Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish.  Layer with the remaining chicken mixture and tortilla chips.  Cover the baking dish.

Step 3

Bake for 30 minutes.  Uncover the baking dish.  Sprinkle with the remaining cheese.

Step 4

Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted.  Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

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Creamy Pesto Chicken & Bow Ties

8 ounces (about 3 cups) uncooked farfalle (bow tie) pasta

1 1/4 pounds boneless, skinless chicken breast, cut into cubes

2 tablespoons butter

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup

1/2 cup basil pesto

1/2 cup milk

1 cup halved cherry tomatoes

Cook and drain the farfalle according to the package directions.  While the farfalle is cooking, season the chicken with salt and pepper.  Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring often.

Step 2

Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is done. Stir in the farfalle and cook until hot.  Season to taste and stir in the tomatoes before serving.

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Slow Cooker Short Ribs

3 pounds beef short rib (about 6 serving-sized pieces)

2 tablespoons packed brown sugar

3 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed

1/4 cup all-purpose flour

1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup

1 bottle (12 fluid ounces) dark ale or beer

Place the beef into a 5-quart slow cooker.  Season with salt and pepper.  Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.  Spoon off any fat.  Serve the beef with the gravy.

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Slow Cooker Corn and Chicken Chili

1 1/4 pounds skinless, boneless chicken breast halves

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

2 medium green pepper, diced (about 1 1/2 cups)

2 cups frozen whole kernel corn, thawed

1 tablespoon minced chipotle peppers in adobo sauce

1 can (about 15 ounces) white cannellini beans, rinsed and drained

1 teaspoon ground cumin

6 lime wedge (optional)

2 tablespoons chopped cilantro (optional)

Season the chicken as desired.  Stir the soup, green peppers, corn, chipotle chiles, beans and cumin in a 6-quart slow cooker.  Add the chicken and turn to coat.

Step 2

Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through and fork-tender.  Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.  Stir the shredded chicken back into the cooker.  Season to taste.  Serve with the lime wedges and cilantro, if desired.

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Slow Cooker Beef Birria Tacos

3 pound boneless beef chuck roast, cut into 2-to 3-inch pieces

1/4 cup Mexican-style chili powder or regular chili powder

2 teaspoons Mexican dried oregano leaves or regular dried oregano leaves

1 teaspoon kosher salt

1/4 teaspoon black pepper

5 cloves garlic, minced

2 large white onion, diced (about 2 1/2 cups) (amount divided in recipe steps below)

1 bay leaf

1/4 cup white vinegar

1 can (10 1/2 ounces) Campbell’s® Condensed Beef Consomme

18 (6-inch) corn tortilla or flour tortillas

2 cups shredded Monterey Jack cheese (about 8 ounces)

1 cup cilantro

2 lime, cut into wed

Place the beef into a 6-quart slow cooker and season with the chili powder, oregano, salt and pepper.  Add the garlic, 1 1/2 cups onion, bay leaf, vinegar and consomme.

Step 2

Cover and cook on LOW for 7 to 9 hours or until the beef is fork-tender.  

Step 3

Remove the beef to a cutting board and shred the beef.  Strain and reserve the consomme mixture and keep warm (just reserving the liquid).  Spoon the fat of off the consomme mixture and reserve separately.

Step 4

Season the beef and the consomme mixture to taste with salt and pepper.  Heat the oven to 170°F. and place a wire rack onto a rimmed baking sheet (you'll fill and cook the tacos three at a time and keep them warm in the oven).

Step 5

Heat 1 tablespoon reserved fat in a 12-inch skillet over medium heat.  Place 1 tortilla in the skillet and top with 2 tablespoons cheese.  Place 1/4 cup beef on one side of the tortilla and spoon 1 tablespoon each onion and cilantro in the center.  Fold the tortilla in half over the filling and press down gently.  Repeat with 2 more tortillas.  Increase the heat to medium-high and cook for 2 minutes.  Turn the tacos over from the open side, keeping the folded side in contact with the skillet.  Cook for another 2 minutes or until crisp.  Repeat with the remaining tortillas and filling (don't forget to start each batch on medium heat), keeping the finished tacos warm on the baking sheet in the oven.

Step 6

Serve the tacos with the lime wedges and small bowls of the reserved consomme mixture on the side for dipping.

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Slow Cooker Chicken, Broccoli & Rice

1 1/2 cups shredded Cheddar cheese (about 6 ounces) (amount divided in recipe steps below)

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock

6 cups fresh broccoli florets

6 medium carrot, peeled and thinly sliced (about 3 cups)

1 3/4 pounds boneless, skinless chicken breast (6 small or 3 large cut in half lengthwise for thinner pieces)

1 1/2 cups uncooked instant white rice (make sure you're using instant white rice, since you're adding it at the end!

Stir 1 cup cheese, the soups and broth in a bowl.

Step 2

Place the broccoli and carrots into a 5-quart slow cooker.  Top with the chicken.  Season the chicken with salt and pepper.  Pour the soup mixture over the chicken.

Step 3

Cover and cook on LOW for 6 to 7 hours or until the chicken is done.

Step 4

Remove the chicken from the cooker.  Turn off the cooker.  Stir in the rice and place the chicken on top.  Sprinkle with the remaining cheese.  Cover and let stand for 5 minutes or until the rice is tender and the cheese is melted.  Stir the rice mixture before serving.

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Cheesy Southwest Egg Bake

Ingredients

1package (12 oz) bulk chorizo or spicy pork sausage

1/2cup chopped onion

3/4cup chopped bell pepper (any color)

10eggs

1/4cup whipping cream

2cups shredded pepper Jack or Mexican cheese blend (8 oz)

1teaspoon red pepper flakes

1can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

1tablespoon vegetable oil

Steps

1Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.

2In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.

3Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.

4Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

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Spinach-Artichoke Quiche

Ingredients

1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

2tablespoons butter

1teaspoon finely chopped garlic

2cups packed baby spinach, coarsely chopped

1cup shredded Parmesan cheese

1jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped, patted dry with paper towels

4eggs

1cup heavy whipping cream

1/4teaspoon salt

1/4teaspoon pepper

Heat oven to 375°F. Unroll crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under, and press together to form thick crust edge; flute. Prick bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned; cool 5 minutes.

Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat; add garlic, and cook 1 to 2 minutes, stirring frequently, until fragrant. Gradually add spinach, and cook until just wilted; remove from heat.

Layer cheese, artichokes and spinach mixture in crust. In medium bowl, beat eggs, whipping cream, salt and pepper with whisk until well blended. Pour into pie crust, carefully stirring to evenly distribute spinach.

Bake 30 to 35 minutes or until knife inserted in center comes out clean; if needed, cover edge of crust with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes before serving. Cut into wedges.

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Overnight Veggie Lover’s Breakfast Casserole

Ingredients

3cups finely shredded Italian cheese blend (12 oz)

3tablespoons butter

2cups coarsely chopped fresh broccoli

1cup sliced fresh mushrooms

1clove garlic, finely chopped

3cups fresh baby spinach, chopped (from 5-oz package)

1/2cup chopped red bell pepper

1/4cup chopped green onions

8eggs

1 3/4cups half-and-half

1/4cup all-purpose flour

1/2teaspoon Italian seasoning

1/2teaspoon salt

1/4teaspoon black pepper

1Spray 13x9-inch (3-quart) baking dish with cooking spray. Sprinkle 2 cups of the cheese evenly in bottom of baking dish.

2In 12-inch nonstick skillet, melt butter. Add broccoli, mushrooms and garlic; cook over medium heat 3 to 4 minutes or until broccoli is crisp-tender. Cool 5 minutes. Stir in spinach, bell pepper and green onions until well mixed. Spoon evenly onto cheese. Sprinkle with remaining 1 cup cheese. Set aside.

In large bowl, beat eggs, half-and-half, flour, Italian seasoning, salt and pepper until well blended. Pour egg mixture evenly over cheese and vegetable mixture in baking dish. Cover; refrigerate 8 hours or overnight.

Heat oven to 350°F. Uncover baking dish; bake 33 to 38 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cover and refrigerate leftovers.

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Overnight Southwestern Egg and Sausage Bake

Ingredients

1lb bulk pork sausage

6eggs, slightly beaten

3/4cup baking mix

1can (4.5 oz) Old El Paso™ chopped green chiles

1cup shredded pepper Jack cheese (4 oz)

1cup milk

Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.

In large bowl, mix eggs, baking mix, chiles, cheese and milk. Stir in cooked sausage; pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.

3Heat oven to 350°F. Bake uncovered 50 to 55 minutes, or until knife inserted in center comes out clean and edges are deep golden brown. Cool 10 minutes before serving.

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5-Ingredient Chicken Enchilada Casserole

Ingredients

2boneless skinless chicken breasts (about 10 oz total)

8Old El Paso™ flour tortillas for burritos (8 inch)

2cans (10 oz each) Old El Paso™ red enchilada sauce

1can (15 oz) Progresso™ black beans, drained

2cups shredded Mexican four-cheese blend (8 oz)

Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.2Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).3Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.

Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.

Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.

Bake uncovered 40 to 45 minutes or until hot and bubbly.

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Perfect Pumpkin Pie

Ingredients

1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

2eggs

3/4cup sugar

1 1/2teaspoons pumpkin pie spice

1/2teaspoon salt

1can (15 oz) pumpkin (not pumpkin pie mix)

1can (12 oz) evaporated milk (1 1/2 cups)

Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.

Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.

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Pumpkin Pie Breakfast Bake

Ingredients

2cans (17.5 oz) refrigerated Pillsbury™ Grands!™ Pumpkin Spice Rolls with Pumpkin Spice Icing (5 Count)

4eggs

1/2cup canned pumpkin

1/4cup packed brown sugar

1teaspoon ground cinnamon

1can (5 oz ) evaporated milk

2/3cup coarsely chopped pecans

1Heat oven to 375°F.

2Separate dough from both cans into 10 rolls. Cut each into 8 pieces; place in ungreased 13x9-inch (3-quart) glass or ceramic baking dish.

In medium bowl, beat eggs, pumpkin, brown sugar, cinnamon and milk with whisk until well blended. Pour evenly over cut rolls in dish. Sprinkle pecans over top.