Ingredients
1 pkg (12 oz) Reames Home Style Frozen Egg Noodles
1 can (11 oz) cheddar cheese soup
1 can (5 oz) evaporated milk
1 tsp instant minced onion
1 can (12 1/2 oz) tuna, drained
1 can (4 oz) mushroom pieces, drained (optional)
1 pkg (10 oz) chopped broccoli, thawed
1 cup shredded mild cheddar cheese
To make
01. Preheat oven to 350°F. Cook noodles in boiling water 20 minutes.
02. Blend soup and milk into a smooth sauce. Add onions and mushrooms.
03. Drain noodles. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2 quart casserole. Pour in 1 cup of sauce. Repeat layers.
04. Bake 20 minutes. Then add cheese and bake 15 more minutes. Serve with warm pita bread and fresh fruit salad.
Ingredients
1 pkg Schilling Chicken Dijon Sauce Blend
1/2 cup milk
1/2 cup water
1 Tbsp oil
1 lb boneless, skinless chicken breast halves
1 Tbsp honey
To make
01. Combine sauce blend with milk and water. Set aside.
02. In a skillet, heat oil over medium-high heat. Add chicken breasts and saute 4-5 minutes per side. Pour sauce mixture over chicken. Heat to a boil. Stir in honey. Cover and simmer 10 minutes.
03. Serve with steamed herbed white and wild rice combination; carrots and broccoli medley.
Ingredients
1 Tbsp vegetable oil
4 Skinless, boneless chicken breast halves (about 1 lb)
1 can (10 3/4 oz) Campbell’s Condensed Tomato Soup
1 Tbsp packed brown sugar
1 Tbsp vinegar
1 Tbsp Worcestershire sauce
4 Cup hot cooked rice
To make
01. In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
02. Add soup, sugar, vinegar and Worcestershire. Heat to a boil.
03. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
04. Serve with rice and stir-fried vegetables.
