Family Features
The holidays are all about
spending quality time with family and friends,
and creating special memories that will last for
years to come. This year, take a step back from
the hustle and bustle of the season ... grab
your family and closest friends and enjoy
cooking for the holidays together!
One way to organize this
pre-holiday gathering is to assign each
individual a side dish to concentrate on. This
will allow you time to work on the main course
and deliver a fantastic holiday feast — that was
a lot of fun to prepare.
Here are a few ideas to get your
team of chefs started! Campbell’s Swiss
Vegetable Casserole allows its creator to use
any combination of seasonal, tasty veggies in
this easy-to-make bake. Topped with creamy,
melted cheese and crunchy fried onions, this
casserole appeals to all the senses. Or, for a
great kid-friendly side, try Broccoli & Cheese
Casserole. With only six ingredients and a
30-minute cook time, little hands will love
cooking this one-pot wonder, as much as their
little mouths will love devouring it.
No holiday table would be
complete without cranberry sauce. But why not
change it up a little bit and prepare Orange
Cranberry Sauce. This quick and easy side can be
prepared on the stove or in the oven — wherever
you have room! Last but not least, Ultra Creamy
Mashed Potatoes, prepared with Swanson chicken
broth, is a sophisticated and flavorful side. To
dress it up from everyday to holiday, try adding
some chopped chives or green onion tops.
This year, don’t wait to
celebrate the holidays around the dining room
table. Make the most out of time in the kitchen
by inviting your family and friends to join in
the fun of preparing the eagerly awaited feast!
For more information or holiday
recipes, please visit www.campbellkitchen.com
and www.swansonbroth.com.
Green Bean Casserole
Prep: 10 minutes Bake: 30
minutes
Makes: 12 servings
2 cans (10
3/4 ounces each) Campbell’s Cream of Mushroom
Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup milk
2 teaspoons
soy sauce
1/4 teaspoon
ground black pepper
2 bags (16
to 20 ounces each) cut green beans, cooked and
drained
1 can (6
ounces) French fried onions (2 2/3 cups)
1. Stir soup, milk, soy
sauce, black pepper, beans and 1 1/3 cups onions
in 3-quart casserole.
2. Bake at 350°F 25
minutes or until hot. Stir.
3. Top with remaining
onions. Bake 5 minutes more.
Go Nuts! Toast 1/2 cup sliced
almonds. Add with remaining onions.
Bring on the Bacon: Cook 4 slices
bacon until crisp and crumble. Add to green bean
mixture.
Moist & Savory Stuffing
Prep: 5 minutes Cook: 10 minutes
Makes: 8 servings
1 3/4 cups Swanson
chicken broth (Regular, Natural Goodness or
Certified Organic)
Generous
dash ground black pepper
1 stalk
celery, coarsely chopped
1 small
onion, coarsely chopped
4 cups
Pepperidge Farm Herb Seasoned Stuffing
1. Heat broth, black
pepper, celery and onion in 2-quart saucepan
over high heat to a boil. Reduce heat to low.
Cover and cook 5 minutes or until vegetables are
tender.
2. Add stuffing and stir
lightly to coat.
For an Interesting Twist: Stir
1/2 cup each dried cranberries and chopped
pecans into stuffing mixture.
Ultra Creamy Mashed Potatoes
Prep: 5 minutes Cook: 20 minutes
Makes: About 6 servings
3 1/2 cups Swanson
chicken broth (Regular, Natural Goodness or
Certified Organic)
5 large
potatoes, cut into 1-inch pieces
1/2 cup light
cream
2
tablespoons butter
Generous
dash ground black pepper
1. Heat broth and
potatoes in 3-quart saucepan over high heat to a
boil.
2. Reduce heat to medium.
Cover and cook 10 minutes or until potatoes are
tender. Drain, reserving broth.
3. Mash potatoes with 1/4
cup broth, cream, butter and black pepper. Add
additional broth, if needed, until desired
consistency.
For an Interesting Twist: Stir
1/2 cup sour cream, 3 slices bacon cooked and
crumbled (reserve some for garnish), and 1/4 cup
chopped fresh chives into hot mashed potatoes.
Sprinkle with remaining bacon.
Swiss Vegetable Casserole
Prep: 5 minutes Bake: 45 minutes
Makes: 4 servings
1 can (10
3/4 ounces) Campbell’s Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1/3 cup sour
cream
1/4 teaspoon
ground black pepper
1 bag (16
ounces) frozen vegetable combination (broccoli,
cauliflower, carrots), thawed
1 can (2.8
ounces) French fried onions (1 1/3 cups)
1/2 cup
shredded Swiss cheese
1. Stir soup, sour cream,
black pepper, vegetables, 2/3 cup onions and 1/4
cup cheese in 2-quart casserole. Cover.
2. Bake at 350°F 40
minutes or until vegetables are tender. Stir.
3. Top with remaining
onions and cheese. Bake 5 minutes more.
For Cheddar cheese lovers: Use
1/2 cup shredded Cheddar cheese instead of Swiss
cheese.
Broccoli & Cheese Casserole
Prep: 5 minutes Bake: 30 minutes
Makes: 6 servings
1 can (10
3/4 ounces) Campbell’s Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 teaspoons
yellow mustard
1 bag (16
ounces) frozen broccoli flowerets, thawed
1 cup
shredded Cheddar cheese
1/3 cup dry
bread crumbs
2 teaspoons
butter, melted
1. Stir soup, milk,
mustard, broccoli and cheese in 1 1/2-quart
casserole.
2. Mix bread crumbs with
butter in bowl and sprinkle over broccoli
mixture.
3. Bake at 350°F 30
minutes or until hot.
Rice Is Nice: Add 2 cups cooked
white rice to broccoli mixture.
Cheese Change-Up: Use mozzarella
cheese instead of Cheddar.
Orange Cranberry Sauce
Prep: 5 minutes Cook: 15 minutes
Makes: 3 cups
1 cup
Swanson chicken broth (Regular, Natural Goodness
or Certified Organic)
1 cup packed
brown sugar
1 teaspoon
ground cinnamon
1 package
(12 ounces) fresh or frozen cranberries
1 cup
coarsely chopped orange
1. Heat broth, brown
sugar, cinnamon, cranberries and orange in
2-quart saucepan over high heat to a boil.
Reduce heat to low. Cook 10 minutes or until
mixture thickens. Refrigerate until serving
time.
Make Ahead Tip: Make the sauce a
day in advance and chill overnight.
