Recipes on a Budget

"Affordable Recipes for All"

Campbell’s Ranchero Enchilada Casserole


1 can (10-3/4-oz) Campbell’s Creamy Ranchero tomato Soup
1/2 cup water
2 cups cubed cooked chicken
4 ea flour tortillas or 6 corn tortillas (6”-8”), cut into strips
1/2 cup shredded Cheddar cheese


Mix soup, water, and chicken.  Stir in tortillas.  Spread in 2-quart shallow baking dish.  Top with cheese.  Cover.  Bake at 350 degrees Fahrenheit for 25 minutes or until hot.

(serves 4)


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08/04/2010 Posted by | Casseroles | Leave a comment

Cabbage-Tomato Pasta Toss

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2 med tomatoes, peeled and diced
2 tbsp red wine vinegar
1 tsp dried basil
1/2 cup minced fresh parsley
8 oz uncooked bowtie pasta
2 cups shredded cabbage
1—1/2 cups soft bread crumbs
1/2 cup slivered almonds
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup butter


In a bowl, combine the tomatoes, vinegar, basil and parsley; set aside.  Cook pasta according to package directions, adding the cabbage during the last 2 minutes.  Meanwhile, in a skillet, saute bread crumbs, almonds, and garlic in oil and butter for 6 minutes or until golden brown.  Drain pasta and cabbage; place in a large bowl.  Add tomato and crumb mixtures; toss and serve immediately.

(6 servings)


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08/04/2010 Posted by | Noodles | Leave a comment

Rainbow Pasta Salad

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1 pkg (1-lb) tricolor spiral pasta
2 med carrots, shredded
1 lg red onion, chopped
1 med green pepper, chopped
1/2 tsp celery seed or 2 celery ribs, chopped
1 can (14-oz) sweetened condensed milk
1 cup vinegar
1 cup mayonnaise
3/4 cup sugar
1 tsp salt
1/2 – 1 tsp pepper


Cook pasta according to package directions.  rinse in cold water and drain; place in a large bowl.  Add carrots, onion, green pepper and celery seed.  In another bowl, combine remaining ingredients.  Pour over pasta mixture; toss to coat.  Cover; refrigerate 8 hours or overnight.

(12-14 servings)


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08/04/2010 Posted by | Salads | Leave a comment