262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Southwest Cheese Soup

Yields 6-8 servings

Southwest Cheese Soup

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 can (15-1/4 ounces) Whole Kernel Corn, drained
  • 1 can (15 ounces) Pinto Beans, rinsed and drained (or use kidney beans)
  • 1 can (14-1/2 ounces) Chicken Broth
  • 1 can (10 ounces) Diced Tomatoes and Green Chilies, undrained
  • 1 can (10 ounces) Chunk White Chicken, drained
  • 1 can (4 ounces) Chopped Green Chilies
  • 1 pound Process American Cheese, cubed
  • Crushed Tortilla Chips, optional

Instructions

  1. Combine the first 7 ingredients in a large saucepan.
  2. Cook and stir over medium heat until the cheese is melted.
  3. Ladle into bowls and garnish with crushed tortilla chips if desired.

Notes

Serve with a green salad and dessert.

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https://ugfoodbank.org/southwest-cheese-soup/

Broccoli & Rice Casserole

Yields 6-8 servings

Broccoli & Rice Casserole

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

  • 1 stick Butter
  • 2 stalks Celery, diced
  • 1 large Onion, chopped
  • 1 can Condensed Cream of Mushroom Soup
  • 1 can Condensed Cream of Chicken Soup
  • 1 cup Milk
  • 20 ounces Velveeta Cheese, cubed
  • 4 cups Cooked Rice
  • 4 packages (10 ounces each) Chopped Broccoli, thawed
  • 1 can (8 ounces) Sliced Water Chestnuts

Instructions

  1. In a medium saucepan, saute celery and onion in butter.
  2. Add soups and milk. Stir until warmed through.
  3. Add cubed cheese. Stir until smooth.
  4. Add broccoli and mix together.
  5. Add cooked rice and water chestnuts. Mix well.
  6. Turn into a greased 4 quart casserole dish.
  7. Bake, uncovered, 45 minutes (30 minutes at 350F, remaining 15 minutes at 325F).
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https://ugfoodbank.org/broccoli-rice-casserole/

Picnic Green Beans

Yields 4-6 servings

Picnic Green Beans

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 2 cans (16 ounces each) cut green beans, drained
  • 2 strips bacon, diced (uncooked)
  • 1 can (8 ounces) mushroom pieces, drained
  • 1 Tablespoon onion, grated
  • 1 can Tomato Soup, undiluted
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons prepared Mustard (yellow or brown)

Instructions

  1. In a small skillet over medium heat, cook diced bacon until crisp. Drain.
  2. In a 3-quart casserole dish, combine bacon, mushrooms, onion, soup, brown sugar and mustard. Mix well.
  3. Gently stir in green beans.
  4. Bake uncovered at 350F for 20 minutes (or microwave on 50% power for 8 minutes).

Notes

Perfect side dish for a summer get-together.

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https://ugfoodbank.org/picnic-green-beans/

Veggie Macaroni Salad

Yields 8-10 servings

Veggie Macaroni Salad

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 (12 ounce) package Macaroni
  • 1 dozen Eggs, hard boiled, chopped
  • 1 (15 ounce) can Mixed Vegetables, drained
  • 1 cup mayonnaise-style Salad Dressing (i.e. Miracle Whip)
  • 2 Tablespoons Onion, minced

Instructions

  1. Cook macaroni according to package directions. Drain when done.
  2. In a large bowl, mix cooked macaroni with remaining ingredients.
  3. Season with salt and pepper to taste.
  4. Chill before serving (at least 1 hour)

Notes

Good with anything!

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https://ugfoodbank.org/veggie-macaroni-salad/

Spruced-Up Canned Vegetables

Yields 4-6 servings

Spruced-Up Canned Vegetables

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 cans (15 ounces each) Mixed Vegetables, drained
  • 1 cup shredded Cheddar Cheese
  • 3/4 cup Mayonnaise
  • 1 stick Butter, melted
  • 1 sleeve Crackers (i.e. Ritz), crushed

Instructions

  1. Preheat oven to 350F.
  2. In a bowl, mix vegetables, cheese, mayonnaise and butter.
  3. Pour into buttered casserole dish.
  4. Sprinkle cracker crumbs over top.
  5. Bake about 30 minutes or until thoroughly heat and top is golden brown.

Notes

Serve with your favorite meat, salad and fruit for dessert.

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https://ugfoodbank.org/spruced-up-canned-vegetables/