Cancer Survivors Network

Green Bean Casserole

Serves 6

1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
2 cans low sodium green beans  ( OR  -  2 (9 oz. each) pkgs. frozen cut green beans, cooked until very tender)
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

MIX soup, milk and stir in beans and 2/3 cup French Fried Onions.  Pour into greased 1 & 1/2 -qt. baking dish. 

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

*also nice with cooked broccoli instead of green beans. 
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Angel Hair with Broccoli, Garlic and Olive Oil

Serves 4

8 oz package of  Angel Hair Pasta, broken into 1-2" sections
½ cup extra virgin olive oil
4 garlic cloves, thickly sliced
1  large head of broccoli , cleaned and cut into bite size pieces
½ cup of freshly grated Parmesan cheese

Cook broccoli in boiling water until tender.  Remove broccoli out of the water and set aside. Keep the water boiling to cook the pasta in broccoli water. 
Cook pasta in broccoli water according to package directions. Drain, reserving 1 cup of cooking liquid. 
Meanwhile, In a large skillet, heat oil over a medium heat. Add the garlic and cook until golden, about 3-4 minutes.
Add the broccoli, season with salt and pepper; stir to coat the broccoli. 
Add an additional ½ cup of the cooking water. Add drained pasta, toss to coat evenly, cover and cook 1 minute longer.
Divide pasta between four bowls. Sprinkle with cheese and serve immediately.

*can also switch it up and use cauliflower instead
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Polenta with Mascarpone 

(Serves 4)

2 cups whole milk
8 tablespoons instant polenta
½ pound Mascarpone cheese
2 tablespoons heavy cream

Bring milk to a boil in a saucepan.
Reduce to a simmer and continue cooking, stirring constantly for 5 minutes.
Add mascarpone and cream.
Continue cooking until cheese melts, 2-3 minutes.

Serve with stew like dishes to soak up all the sauce.  

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Crock Pot Vegetable Stew

Serves 2 

3 yellow potatoes, peeled and cubed
1   -  (10 ounce) package frozen chopped spinach, thawed and drained
2 -   large carrots, chopped
2  -  turnips, diced
3 -  cloves garlic, minced
3/4 cup dry red  lentils
Home made stock OR water,  enough just  to cover all 

Put all ingredients into crock pot and add stock, and cook on high for 4 hours or until veggies are tender.   If you want it thicker, you can thicken with arrowroot or cornstarch and additional broth.  If you use cornstarch you need to bring it to a boil.   

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Spaghetti Squash 

Serves 6

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons EVOO
1 onion, chopped
1 clove garlic, minced
3/4  cup crumbled Queso Fresco
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Preheat oven to 350 degrees F.  Lightly grease a baking sheet.

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the olives, and cook only until they are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed garlic and  olives, and basil. Top with the Queso.   Serve warm.

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Velvety Corn Chowder

1  small onion, minced
3  small potatoes, diced