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Crazy for
Casseroles!
 (Family Features) - 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
entréles 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 BakePrep 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 400°F for 30 minutes or until chicken is no longer pink. Serves 6 
Classic Tuna Noodle CasserolePrep 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 BakePrep 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 One-Dish Wonders 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 SOURCE: Campbell's Red and White Soups
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