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Category:Soups - Author:N/A- Contributor:
TORTELLINI SOUP
Ingredient:


  • 2 cloves garlic, crushed
  • 1 tbsp. oleo
  • 2 (13 3/4 oz.) cans College Inn Broth
  • 8 oz. fresh or frozen tortellini
  • 1 (15 oz.) can corn
  • 1 (14 1/2 oz.) can tomato sauce
  • 1 (14 1/2 oz.) can tomato bits




Direction:

In large saucepan over medium high heat, cook garlic in oleo for 2 to 3 minutes. Add broth and tortellini. Heat to boil and reduce heat and simmer 10 minutes. Add corn and tomato and simmer 5 minutes more. Serve topped with cheese. Works good in crockpot.
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Pick of the Week
Title:CHICKEN CASSEROLE - Author: N/A - Contributor:
Ingredient:


  • 2 c. chicken, cooked and cut into
    small pieces

  • 1/4 lb. egg noodles

  • 1 can cream of chicken soup

  • 4 c. Stove Top Stuffing mix

  • 1 stick butter, melted

  • 1/2 c. milk




Direction:
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.
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