Cheddar Potato Soup

1 can of condensed Campbell’s cheddar cheese soup
1 can of condensed Campbell’s cream of potato soup
2 cans of milk
2 cups of frozen hash browns

Combine in large pan and simmer 10 minutes.
*You could add broccoli for some variation
*Garnish with scallions and bacon crumbles if desired.

Summer Pasta

1 (16 ounce) package linguini pasta
6 roma (plum) tomatoes, chopped
1 pound shredded mozzarella cheese
1/3 cup chopped fresh basil
6 cloves garlic, minced
1/2 cup olive oil
1/2 teaspoon garlic salt
ground black pepper to taste

Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
Meanwhile, cook pasta according to package directions.
Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Spinach Cheesy Pasta Casserole

1 (12 ounce) package medium seashell pasta
1 (10 ounce) package frozen chopped spinach, thawed
2 eggs
1/4 cup olive oil
1/2 cup bread crumbs
1 1/2 (26 ounce) jars tomato basil pasta sauce
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
Cover the bottom of a 9×13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
Bake 45 minutes in the preheated oven, or until bubbly and lightly browned

Vegetarian Wild Rice Casserole

1 c. grated cheddar cheese (save some for top)
1 sm. can chopped ripe olives
1 (16 oz.) can canned tomatoes (no salt added)
1 c. fresh sliced mushrooms
1/4 c. chopped onions
1 c. wild rice (washed & soaked overnight)

Combine all ingredients in a 2 quart casserole. (Chop tomatoes and use liquid from the can.) Sprinkle extra cheese on top and bake at 350 degrees for 1 hour.

Broccoli & Cheddar Casserole

4 medium heads broccoli
3 whole eggs, beaten
1 cup ricotta cheese
1/3 cup grated extra sharp white Cheddar cheese
1 tablespoon cornstarch diluted in 1/2 cup milk
1 medium Vidalia or other sweet onion, chopped
coarse salt
freshly ground black pepper

Preheat the oven to 350°

Boil the broccoli heads in water for about 10 minutes. Drain them, and then chop them coarsely, including the stems

Beat the eggs in a deep bowl, add the ricotta and cheddar cheeses and the cornstarch-milk mixture. Mix thoroughly. Add the chopped onion, salt, and pepper. Add the drained broccoli, mix again, and blend the ingredients well

Butter thoroughly an ovenproof baking dish and place the broccoli mixture in it. Bake for about 30 minutes. Serve hot