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CHEDDARWURST & CHEESE SKILLET
SUPPER
1 pkg
Bean's Cheddarwurst Sausage, sliced
¾ cup white rice,
uncooked
1 can
Campbell's Cream of Celery Soup
¾ cup of water
1 tablespoon butter
¼ teaspoon salt
1 package
Green Giant frozen
plain sweet peas
1 small can sliced
mushrooms, drained
1 cup
Shredded Cheddar
Cheese
Combine the sausage, rice, soup, water, butter and salt
in a large skillet. Cover and bring to a boil.
Reduce heat and simmer 10 minutes. Stir in peas
and mushrooms. Sprinkle with cheese. Cover
and simmer for 15 minutes. Serves 4-6.
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CHEDDARWURST
PASTA
1 onion, chopped
2 tablespoons olive oil
1 package Bean's
Cheddarwurst, sliced
1 lb piece Bean's
Center Cut Ham Steak
2 tomatoes, chopped
1/2 cup basil leaves, thinly
sliced
3 cups
Swanson's Organic Beef Broth
1 lb
Healthy Harvest Rotini
pasta, any type, cooked - warm
Sauté the onion in oil until
translucent. Add all the
other ingredients except the
pasta and bring to a simmer.
Remove from heat, add the cooked
pasta and serve. Serves
4-6. |
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