Ingredients

Directions

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell’s® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Ingredients

Directions

1. Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.

2. Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.

Ingredients

Directions

Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.

Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon. Makes 4 servings.

This is a no-cook sauce for any type of pasta. To make it especially colorful, use both red and yellow cherry tomatoes.

Ingredients

Directions

Cut the tomatoes in half and put them in the bottom of a pasta serving bowl. Cut the cheese into small pieces and add to the bowl, along with the pepper and the olive oil.

Bring a pot of water to a boil over high heat. Add 1 teaspoon of the salt and the pasta. Stir several times, then reduce the heat to medium high and cook until the pasta is al dente, about 12 minutes or according to package directions.

Add two tablespoons of the pasta water to the tomatoes and cheese, then drain the pasta well. Add the hot pasta to the bowl and turn to mix well. The cheese will melt into a sauce.

Season with the remaining salt and the chopped basil. Garnish with the basil leaves and serve hot.

Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We’ve cut down on the fat considerably – but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Make this vegetarian by using vegetable broth in place of chicken stock.
Ingredients

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.

3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

Some fat has been trimmed from the pastry, but the big calorie savings have been made in the spicy pumpkin filling for a healthy holiday alternative.

Ingredients

Directions

Prepare Pastry for Lightened Single-Crust Pie and line a 9-inch pie plate as directed.

Stir together pumpkin, sugar, cinnamon, ginger, and cloves or allspice in a large mixing bowl. Add egg whites. Beat mixture with a fork until combined. Stir in evaporated skim milk and water. Place pastry-lined pie plate on an oven rack. Pour pumpkin mixture into pie plate. Cover edge of pie crust with foil.

Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool pie on a wire rack. Cover and store in refrigerator. Serve with whipped topping, if desired. Makes 8 servings.

Make-Ahead Tip: Up to 1 week ahead, prepare pastry. Roll the pastry into rounds. Place on waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to 3 days.

Lightened Pastry for Single-Crust Pie: Butter-flavored shortening also works well in this recipe.1-1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 cup shortening 4 to 5 tablespoons cold waterStir together flour and the salt. Using a pastry blender cut in shortening until pieces are pea size.Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Continue as directed above.