Potatoes to serve 12? Here's a quick casserole that you can have in the oven in just 10 minutes.

Ingredients

• 2 boxes (4.6 oz each) Betty Crocker® julienne potatoes or 2 boxes (4.9 oz each) Betty Crocker® au gratin potatoes
• 3 cups boiling water
• 1 1/2 cups sour cream
• 1 cup milk
• 1/4 cup margarine or butter, cut up
• 1/2 cup chopped red bell pepper
• 1/2 cup sliced green onions
• 1/2 cup shredded Cheddar cheese

• Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix potatoes, sauce mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Spoon into baking dish.
• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

• Heat oven to 400 degrees F.

• Calories 200 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1.5g); Cholesterol 25mg; Sodium 610mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 4g. Daily Values: Vitamin A 15%; Vitamin C 8%; Calcium 10%; Iron 0%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Fat. Carbohydrate Choices: 1.
• Percent Daily Values are based on a 2,000 calorie diet

Let the flavor of the fresh vegetable shine through when you combine chicken broth and butter to make a light and flavorful glaze to coat tender-crisp asparagus. This recipe goes from fridge to table in just 15 minutes.

Ingredients

• 1/2 cup Swanson® Chicken Broth or Vegetable Broth (Regular or Certified Organic)
• 2 lb. asparagus, trimmed and cut into 1-inch pieces
• 6 tbsp. butter

• Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.
• Reduce the heat to medium. Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.

• Use frozen broccoli flowerets or sliced carrots for the asparagus.

We've made the traditional Southern favorite, cheesy grits, with cream-style corn for an extra-rich meal. It's hearty enough to be a meatless main dish.

Ingredients

• 1-1/2 cups water
• 1 teaspoon instant chicken bouillon granules
• 1/2 cup quick-cooking grits
• 1/4 cup finely chopped green onion or chives
• 1/2 cup shredded cheddar cheese (2 ounces)
• 2 eggs, slightly beaten
• 1/2 cup milk
• 1 8-ounce can cream-style corn
• 1/4 cup shredded cheddar cheese (1 ounce)

• In a medium saucepan bring water and chicken granules to boiling. Gradually stir in grits. Remove from heat. Cover and let stand 5 minutes. Stir in onion and the 1/2 cup cheese. Stir in eggs, milk, and corn. Transfer to a lightly greased 1-quart casserole.
• Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until set in center. Sprinkle with the remaining cheese. Let stand 1 to 2 minutes before serving to melt cheese. Makes 4 servings.

• Calories 255, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 131 mg, Sodium 566 mg, Carbohydrate 28 g, Protein 12 g.
• Percent Daily Values are based on a 2,000 calorie diet

Looking for a healthy main dish to serve your family? Try this casserole recipe that combines turkey cutlets, quinoa, and Brussels sprouts in a creamy reduced-fat Alfredo sauce

Ingredients

• 1 cup quinoa
• 1 cup jarred reduced-fat Alfredo sauce
• 1 box (10 ounces) frozen Brussels sprouts, thawed and halved
• 1 package turkey cutlets (about 1 pound)
• 1/4 cup grated Parmesan cheese
• Freshly ground black pepper
• Chopped fresh parsley

• Heat oven to 350 degrees F. Coat a 2-1/2-quart baking dish with nonstick cooking spray. Set aside.
• In a large bowl, stir together quinoa, 1 cup water, Alfredo sauce and Brussels sprouts. Pour into prepared dish.
• Top quinoa mixture with turkey cutlets, spacing them slightly apart so they do not touch. Sprinkle with grated Parmesan and pepper.
• Cover with nonstick foil and bake at 350 degrees F for 35 minutes. Carefully remove foil and continue to bake an additional 15 minutes. Cool for 10 minutes; sprinkle with chopped parsley before serving.

• Calories 442, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 97 mg, Sodium 698 mg, Carbohydrate 39 g, Fiber 6 g, Protein 40 g.
• Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/2 cup milk
• 1 clove garlic, minced
• 1 bag (20 ounces) frozen cauliflower flowerets, thawed (about 5 cups)
• 1 cup finely grated Swiss cheese (4 ounces)
• 1/4 cup cooked crumbled bacon or real bacon bits

• Spray a 2-quart casserole with cooking spray. Stir the soup, milk, garlic, cauliflower and half of the cheese in the casserole. Sprinkle with the bacon and remaining cheese.
• Bake at 350 degrees F. for 50 minutes or until the cauliflower is tender and mixture is hot and bubbly.

The total comfort food. Smoky bacon, the crunch of green cabbage, and tender noodles make this dish completely "craveable." Perfect for St. Patrick's Day...or any day.

Ingredients

• 4 ounces egg noodles
• 1/2 pound bacon, chopped
• 1 medium onion, chopped
• 10 cups cabbage, shredded
• Salt
• Black pepper, coarse ground

• Cook egg noodles in salted boiling water until al dente. Drain, set aside.
• Saute bacon in a skillet and set aside.
• In the same skillet with the bacon drippings, add the onion and saute until tender. Add cabbage and saute until warmed through.
• Now add the bacon and noodles, tossing to heat through. Season with salt and pepper.

Sliced turkey and Brie go well with this sweet and tangy condiment. Also try it on a roast beef and cheese sandwich.

Ingredients

• 1 tablespoon olive oil
• 1-1/2 pounds red onions, thinly sliced
• 1/2 cup canned reduced-sodium beef broth
• 6 tablespoons balsamic vinegar
• 2-1/2 tablespoons packed light brown sugar
• 3 thyme sprigs

• Heat oil in a large nonstick skillet over moderate heat. Add onion and cook, stirring occasionally, until golden brown, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, until thickened to the consistency of maple syrup, 4 to 6 minutes. Discard thyme sprigs and transfer to a bowl. Let cool, stirring occasionally, 30 minutes. Cover and chill until ready to serve. (Can be made up to 2 weeks ahead. Let stand at room temperature at least 30 minutes before serving.) Makes 1-3/4 cups.

• Calories 20, Total Fat .5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 11 mg, Carbohydrate 4 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
• Percent Daily Values are based on a 2,000 calorie diet

This flavorful onion condiment can be used to top rounds of brie for a luxurious appetizer.

Ingredients

• 3 cups (about 13 oz.) pearl onions, peeled*
• 2 Tbsp. olive oil
• 2 large red onions, halved and sliced into thin strips (2 cups)
• 1/4 cup balsamic vinegar or red wine vinegar
• 2 Tbsp. packed brown sugar
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• Brie cheese wedges (optional)

• In a large skillet cook pearl onions in hot oilover medium-low heat for 5 minutes, stirring occasionally. Add onion strips, vinegar, brown sugar, salt, and pepper. Cook and stir for 5 minutes more or until mixture thickens and pearl onions are crisp-tender. If desired, spoon onto Brie. Makes 2-1/2 cups.
• *Test Kitchen Tip: To peel onions easily, cook in boiling water for 30 seconds. Remove with slotted spoon and place in a bowl of ice water. Drain. Cut a thin slice off of the blossom end and squeeze from the root end to remove peel. Trim root end. (Should have about 2 cups peeled.) If using onions on burgers, halve each onion lengthwise. For more tender pearl onions, cook 10 minutes before adding the red onions.

• Calories 58, Total Fat 3 g, Saturated Fat 0 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol q0 mg, Sodium 119 mg, Carbohydrate 8 g, Total Sugar 6 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin C 5%, Calcium 1%, Iron 1%.
• Percent Daily Values are based on a 2,000 calorie diet

Homemade ketchup is so easy and flavorful, especially when you add a splash of bourbon to the tomatoes. It's a perfect topper for a steak dinner.

Ingredients

• 2 28-oz. cans diced tomatoes, drained
• 1/2 cup red wine vinegar
• 1/4 cup bourbon or apple cider
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tsp. dried oregano, crushed
• 1/2 tsp. cracked black pepper

• In a saucepan combine tomatoes, vinegar, bourbon, olive oil, garlic, oregano, and pepper. Bring to boiling; reduce heat, Simmer, uncovered, 35 minutes or until juices are nearly evaporated. Cool to room temperature. Serve with Flank Steak. Makes 4 cups.

Cook these savory cakes and serve with sour cream or applesauce for a side dish or appetizer.

Ingredients

• 1-1/2 tsp. cumin seeds
• 2 eggs, slightly beaten
• 3 Tbsp. olive oil
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 12 oz. celery root or parsnips (1 medium celery root or 3 medium parsnips), peeled and shredded
• 12 oz. sweet potato (2 small), peeled and shredded
• 2 to 4 Tbsp. olive oil
• Dairy sour cream or applesauce (optional)

• In a small dry skillet toast cumin seeds over medium heat for 2 to 3 minutes or until lightly toasted. Remove from heat; cool. Crush slightly with a mortar and pestle or rolling pin.
• In a large bowl combine eggs, the 3 tablespoons olive oil, garlic, salt, and crushed cumin seeds. Stir in shredded celery root and sweet potato until combined. Form mixture into 16 cakes, stirring frequently to keep egg mixture well distributed.
• In a large skillet heat 1 tablespoon of the remaining olive oil over medium-high heat. Carefully place some of the cakes in hot skillet. Cook over medium-high heat 5 to 6 minutes or until golden brown, turning once. Repeat with remaining vegetable mixture, adding additional oil as needed during cooking. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels.
• Place cooked cakes on baking sheet in a 300 degree F. oven to keep warm while cooking remaining batches. Serve with sour cream or applesauce. Makes 16 cakes.

• For quicker preparation, use shredding blade of food processor to shred peeled celery root and sweet potatoes.

• Calories 62, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 26 mg, Sodium 93 mg, Carbohydrate 3 g, Total Sugar 1 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin C 6%, Calcium 1%, Iron 2%.
• Percent Daily Values are based on a 2,000 calorie diet