Zero Point Soup
Ingredients
1 each vegetables, frozen, large bag, italian blend
28 oz tomatoes, can, diced, undrained
1/2 each cabbage, head, chopped
1 each broth, chicken, can
2 teaspoon italian seasoning
Directions:
Mix broth, tomatoes, italian seasoning and cabbage together in a large pot. Cook until cabbage is nearly tender. Stir in frozen vegetables and cook an additional 10 minutes.
Note: Can add elbow macaroni if you choose.
Makes 7 cups.
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Microwave Tuna Casserole
1 10 oz pkg frozen chopped brocolli
7 oz elbow macaroni — cooked and drained
1 12.5 oz can tuna — drained
1 10.75 oz can cream of onion soup — condensed
1 5.25 oz can evaporated milk
2 teaspoons brown mustard
1 3 oz can Durkee French-Fried Onions
1. Using the microwave “defrost” setting, thaw brocolli in package until it feels warm, about 6-9 minutes; drain well. In a 3-quart casserole, combine the rest of the ingredients, reserving 1/2 the can of fried onions.
2. Microwave the casserole 8 minutes. Stir from outside to center of casserole to shorten cooking time and equalize heat. Remove.
3. Sprinkle top with remaining fried onions. Toppings are always added at the end of cooking so they will not be disturbed by stirring and will stay crisp. Microwave another 3-6 minutes, until center of casserole is hot.
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ALL DAY MACARONI AND CHEESE
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.