Chex Muddy Buddies

From:  Chex Cereals (General Mills)

9c. Rice Chex, Corn Chex, or Chocolate Chex cereals (or combination)

1c. chocolate chips

1/2c. peanut butter

1/4c. butter or margarine

1t. vanilla

1&1/2c. powdered sugar

Into large bowl, measure cereal; set aside.  In 1-qt. microwavable bowl, microwave chocolate chips, peanut butter, and butter, uncovered on high 1 min.; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.  Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.  18 servings (1/2c. each)

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Green Bean Casserole (2 versions)

From:  French's French Fried Onions (Version 1)

3/4c. milk

1/8t. pepper

10&3/4 oz. can Campbell's cream of mushroom soup

2 (9 oz.) pkgs. frozen green beans, thawed   OR   2 (14.5 oz.) cans green beans, drained

1&1/3c. French's french fried onions

In 1&1/2 qt. casserole dish, mix all ingredients except 2/3c. french fried onions.  Bake at 350℉ for 30 min. or until hot all the way through; stir.  Top with 2/3c. french fried onions.  Bake another 5 min. or until onions are golden.  Serves 6.

Version 2:

2 bags frozen green beans (comparable with above recipe)

2 cans cream of celery soup (may use cream of mushroom soup)

1 bag plain croutons

1/2c. diced onions

Parboil beans for 3 min. in a saucepan on stove top-medium heat; drain.  Grease casserole dish with margarine.  Spread beans in dish, stir in onions, and pour 1 can of undiluted soup and 1 can of diluted (with water) soup over them.  Stir.  Spread croutons on top.  Bake at 350℉ for 20 min. or microwave at medium heat for 10 min.

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Golden Parmesan Potatoes

6 lg. potatoes
1/4c. flour
1/4c. grated parmesan cheese
3/4t. salt
1/8t. pepper
1/3c. butter or margarine
chopped parsley

Pare potatoes; cut into quarters.  Combine flour, cheese, salt, and pepper in a large plastic reclosable bag.  Moisten potatoes with water and shake potatoes in the seasoning bag, coating potatoes well.  Melt butter in a 13x9-inch pan.  Layer potatoes in the pan and bake at 375℉ for 1 hour, turning one time during cooking.   When browned, sprinkle with parsley.  Serves 6-8.

*May add chopped vegetables to recipe--just shake with potatoes in the seasoning bag and bake as directed.  May add more cheese  and herbs with the parsley.

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Chicken Parmesan Noodle Bake

From:  Del Monte Pasta Sauce

4 skinless, boneless chicken breast halves

1 pkg. (12 oz.) extra wide noodles

1 can (26&1/2 oz.) Del Monte Mushroom Pasta Sauce

1c. (4 oz.)  shredded mozzarella cheese

1/4c. (1 oz.) grated parmesan cheese

Season chicken with salt and pepper, if desired.  Arrange chicken in 11x8-inch baking dish. Bake uncovered at 450℉ for 20 min. or until chicken is done; drain fat.  Remove chicken from dish; keep warm.  Cook noodles according to package directions; drain water.  Reserve 1c. pasta sauce and toss noodles with remaining sauce; place in baking dish.  Top with chicken.  Pour reserved sauce over chicken and sprinkle with cheeses. Bake 10 min. or until heated through and cheese is melted.  Sprinkle with chopped parsley, if desired.  Makes 4 servings.

*For variations:  you may use other noodles.  You may also chop up the chicken into bite-size pieces and stir them in to make a casserole.   Also, you may try other pasta sauces or substitute mozzarella cheese with your favorite cheese.  Try seasoning the chicken with other seasonings before baking the chicken--get creative.

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