September 17, 2010

Lasagna Picante

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From: Campbell's Kitchen
Prep: 30 minutes
Bake: 20 minutes
Stand: 5 minutes
Serves: 8
Surprise them with this kicked up version of lasagna...picante sauce, olives and lots of Cheddar cheese make this one of the best tasting dishes you can imagine.


1 pound ground beef
1 large green pepper, chopped (about 1 cup)
2 cups Prego® Traditional Italian Sauce  or Prego® Tomato Basil & Garlic Italian Sauce
1 1/2 cups Pace® Picante Sauce
1 tablespoon chili powder
8 flour tortillas (6-inch)
2 cups shredded Cheddar cheese  (about 8 ounces)
2 cans (2 1/4 ounces each) sliced pitted ripe olives, drained


Heat the oven to 350°F.  Cook the beef and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.
Stir the Italian sauce, 1 cup picante sauce and chili powder in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring occasionally.
Spread the remaining picante sauce in a 3-quart shallow baking dish.  Arrange 4 tortillas on the bottom of the dish, overlapping if needed.  Layer with half the beef mixture, half the cheese and half the olives.  Repeat the layers.
Bake for 20 minutes or until the filling is hot and bubbling and the cheese is melted.  Let stand for 5 minutes.

Recipe Tips:

Easy Substitution: Substitute 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes, for the beef.  Cook the chicken and pepper in a 10-inch nonstick skillet over medium-high heat until the chicken is well browned and cooked through, stirring often.  Proceed as directed above.

Cheesy Chicken & Rice Casserole

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From: Campbell's Kitchen
Prep: 15 minutesBake: 50 minutesStand: 10 minutes
Serves: 4
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular, 98% Fat Free or Healthy Request®)

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
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves  (about 1 pound)
1/2 cup shredded Cheddar cheese
Heat the oven to 375°F.  Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. 
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.