Ingredients
- Servings: 4
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 4 tablespoons sour cream
- 2 tablespoons thinly sliced green onion
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
- heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Ingredients
- Servings: 16
- vegetable cooking spray
- 4 cups cooked cut green beans
- 1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free)
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 (2.8 ounce) can french's® french fried onions
- 2 (16 ounce) packages refrigerated jumbo buttermilk biscuits
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- heat the oven to 375 degrees f. spray 16 (2 1/2-inch) muffin-pan cups with the cooking spray. stir the green beans, soup, milk, 1 cup cheese and 2/3 cup onions in a large bowl.
- roll each biscuit into a 4-inch circle. press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. divide the green bean mixture among the biscuit cups.
- bake for 20 minutes or until the biscuit cups are golden brown. stir the remaining cheese and onions in a small bowl. sprinkle over the green bean mixture.
- bake for 5 minutes or until the cheese is melted. let the minis cool in the pans on wire racks for 5 minutes.
Ingredients
- Servings: 10
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans french style green beans, drained
- 2 cups shredded cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
- transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Ingredients
- Servings: 10
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans french style green beans, drained
- 2 cups shredded cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
- transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Ingredients
- Servings: 12
- 1 (6 pound) bone-in turkey breast
- 1 (1 ounce) envelope dry onion soup mix
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.
Ingredients
- Servings: 8
- 1 cup water
- 3 tablespoons dry onion soup mix
- 1 tablespoon worcestershire sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds ground turkey
- 1 cup italian-seasoned bread crumbs
- 1 egg
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can water
- 3 tablespoons brown gravy mix
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 400 degrees f (200 degrees c).
- whisk 1 cup water, onion soup mix, worcestershire sauce, garlic, and black pepper together in a bowl. strain mixture, reserving solids and broth. pour 1/2 cup broth and the solids into a large bowl; mix turkey, bread crumbs, and egg into broth-solids mixture until thoroughly combined. scoop 8 portions using 1/2 cup measure and form each into an oval patty; arrange on a baking sheet.
- bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
- whisk remaining broth, mushroom soup, 1 can water, and gravy mix together in a saucepan until smooth; bring to a boil, stirring constantly. remove from heat.
- flip patties and pour gravy over each. continue to cook until gravy has slightly thickened, about 10 more minutes.
Ingredients
- Servings: 8
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, peeled and chopped
- 2 (10 ounce) packages chopped frozen broccoli, thawed
- 1 potato, peeled and chopped
- 4 cups chicken broth
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- heat olive oil in a large saucepan, and saute onion and garlic until tender. mix in broccoli, potato, and chicken broth. bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
- with a hand mixer or in a blender, puree the mixture until smooth. return to the saucepan, and reheat. season with nutmeg, salt, and pepper.
