Crazy for casseroles!

A true American classic, the casserole is as rich in flavor as it is in culinary history. This creamy, cheesy or crispy-topped dish, usually made with a combination of meat, vegetables and rice or pasta, has become one of the most beloved and popular entrées ever created.

The casserole, as we know it today, evolved during the 1940s, as more women joined the workforce and had less time to prepare dinner for their families. One-dish meals were a great way to stretch a basic pantry, reinvent leftovers and put a wholesome, home-cooked meal on the table quickly and easily.

Once the war ended and the economy rebounded, the casserole took on a fancier feel and became a suppertime centerpiece, even at elegant dinner parties. In addition, many classic casserole recipes from that era featured convenient pantry staples such as canned vegetables, rice or noodles and condensed soups, such as Campbell’s Cream of Mushroom, as the sauce.

Today, casseroles are still a family favorite and can be customized to suit your friends’ and family’s individual tastes. In fact, casseroles ranked fourth on the list of America’s most often made main dishes. Usually requiring 10 minutes or less of prep time, they are a great change of pace when you’re looking to create a balanced, homemade meal.

One-Dish Chicken & Stuffing Bake

Prep Time: 10 minutes

Bake Time: 30 minutes

4 cups Pepperidge Farm Herb

Seasoned Stuffing

2 pounds skinless, boneless

chicken breast halves

(about 6)

Paprika

1 can (10- 3/4 ounces)

Campbell’s Condensed

Cream of Mushroom Soup

(regular or 98% fat free)

1/3 cup milk

1 tablespoon chopped fresh

parsley or 1 teaspoon dried

parsley flakes

PREPARE stuffing according to package directions.

SPOON stuffing across center of 3-quart shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika.

MIX soup, milk and parsley. Pour over chicken. Cover.

BAKE at 400ºF for 30 minutes or until chicken is no longer pink. Serves 6

Classic Tuna Noodle Casserole

Prep Time: 10 minutes

Bake Time: 25 minutes

1 can (10- 3/4 ounces)

Campbell’s Condensed

Cream of Celery Soup

(regular or 98% fat free)

1/2 cup milk

1 cup cooked peas

2 tablespoons chopped

pimiento (optional)

2 cans (about 6 ounces each)

tuna, drained and flaked

2 cups hot cooked medium

egg noodles

2 tablespoons dry bread

crumbs

1 tablespoon butter or

margarine, melted

MIX soup, milk, peas, pimiento, tuna and noodles in 1- 1/2 -quart casserole.

BAKE at 400°F for 20 minutes.

STIR. Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot. Serves 4

Cheesy Chicken & Rice Bake

Prep Time: 5 minutes

Bake Time: 45 minutes

1 can (10- 3/4 ounces)

Campbell’s Condensed

Cream of Chicken Soup

(regular or 98% fat free)

1- 1/3 cups water

3/4 cup uncooked regular

long-grain white rice

1/2 teaspoon onion powder

1/4 teaspoon ground black

pepper

1- 1/2 pounds skinless, boneless

chicken breast halves

(about 4)

1 cup shredded Cheddar

cheese (4 ounces)

MIX soup, water, rice, onion powder and black pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover.

BAKE at 375°F for 45 minutes or until chicken is no longer pink and rice is done.

UNCOVER. Sprinkle cheese over chicken. Remove chicken and stir rice before serving. Serves 4 to 6

The wonderful thing about casseroles is that the flavor possibilities are practically endless! With a few additions and modifications, you can go from Mexico to Memphis and even to breakfast — all in one dish!

For more casseroles and other great recipes, visit www.campbellskitchen.com.

Turkey Enchiladas

Prep Time: 20 minutes

Cook Time: 25 minutes

1 can (10- 3/4 ounces) Campbell’s

Cream of Chicken Soup

(regular or 98% fat free)

1/2 cup sour cream

1 tablespoon butter or margarine

1 medium onion, chopped

1 teaspoon chili powder

2 cups chopped cooked turkey or

chicken

1 can (about 4 ounces) chopped

green chiles

8 flour tortillas (8-inch), warmed

1 cup shredded Cheddar or

Monterey Jack cheese

MIX soup and sour cream.

HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture.

SPREAD 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.

SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4

Southern Cornbread Turkey Pot Pie

Prep/Cook Time: 25 minutes

1 can (10- 3/4 ounces) Campbell’s

Cream of Chicken Soup

(regular or 98% fat free)

1/8 teaspoon pepper

2 cups cubed cooked turkey or

chicken

1 can (about 8 ounces) whole kernel

corn, drained

1 can (11- 1/2 ounces) refrigerated

cornbread twists

MIX soup, pepper, turkey and corn in saucepan and heat through. Pour into 9-inch pie plate.

SEPARATE cornbread into 8 pieces along perforations. (Do not unroll dough.) Top hot turkey mixture. Bake at 425°F for 15 minutes or until cornbread is done. Serves 4

Sausage, Egg & Chile Casserole

Prep Time: 20 minutes

Cook Time: 1 hour

1 pound bulk pork sausage

1 cup chopped celery

1 small onion, chopped

1 small each green and red bell

pepper, chopped

1 can (4 ounces) chopped green

chiles, undrained

8 slices firm white bread, cubed

4 eggs, beaten well

3 cups milk

1 can (10- 3/4 ounces) Campbell’s

Cream of Mushroom Soup

(regular or 98% fat free)

3 cups shredded mild Cheddar

cheese

COOK sausage in skillet until browned. Add celery, onion and peppers and cook until tender. Stir in chiles.

PLACE half of bread cubes in buttered 3-quart glass baking dish. Layer with sausage mixture and remaining bread cubes.

BEAT eggs and milk. Pour over all. Bake at 350°F for 15 minutes.

SPOON soup over top and sprinkle with cheese. Bake 45 minutes more or until hot. Serves 8 to 10