Potatoes to serve 12? Here's a quick casserole that you can have in the oven in just 10 minutes.

Servings: 12 servings
Prep Time: 10 mins
Total Time: 1 hr

Ingredients

2	boxes (4.6 oz each) Betty Crocker® julienne potatoes or
	2 boxes (4.9 oz each) Betty Crocker® au gratin potatoes
3 cups	boiling water
1 1/2 cups	sour cream
1 cup	milk
1/4 cup	margarine or butter, cut up
1/2 cup	chopped red bell pepper
1/2 cup	sliced green onions
1/2 cup	shredded Cheddar cheese

Directions

• Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

• In large bowl, mix potatoes, sauce mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Spoon into baking dish.

• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

High Altitude (3500-6500 ft):

Heat oven to 400 degrees F.

You won't believe how the wholesome flavor of fresh vegetables is enhanced by cooking them in chicken broth instead of water...and you've got a delicious side dish in just 15 minutes.

Servings: 4
Prep Time: 5 mins
Total Time: 15 mins

Ingredients

1 cup	Swanson® Chicken Broth (Regular, Natural Goodness or
	Certified Organic)
3 cups	cut-up vegetables *

Directions

• Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil.

• Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables.

• *Use a combination of broccoli flowerets, cauliflower flowerets, sliced carrots and sliced celery.

• Serving Suggestion: Serve with roasted chicken breasts and white beans simmered with olive oil and sage. For dessert serve fruit kabobs with yogurt and/or light whipped topping.

From Betty's Soul Food Collection... Give those green beans a little razzle-dazzle with a sprinkle of Parmesan cheese, some garlic and only 15 minutes of prep time!

Servings: 6 servings
Prep Time: 15 mins
Total Time: 15 mins

Ingredients

4 cups	Green Giant® SELECT® frozen whole green beans
2 tablespoons	butter
1 small	clove garlic, finely chopped
1 tablespoon	grated Parmesan cheese

Directions

• Cook green beans as directed on bag to desired doneness--except do not season to taste; drain.

• Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is tender.

• Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

Tip:

High Altitude (3500-6500 ft): No change.

Green beans (especially larger ones) can take a while to cook, so sear them well.

Servings: Serves four as a side dish

Ingredients

1 tablespoon	plus 2 teaspoons balsamic vinegar
1/2 teaspoon	granulated sugar
2 tablespoons	olive oil
10 ounces	fresh green beans, trimmed
2 cloves	garlic, peeled and smashed
1	shallot, cut into 1/4-inch disks
	Kosher salt and freshly ground black pepper
1/4 cup	water; more if needed
1 tablespoon	unsalted butter, cut into 4 pieces
1 tablespoon	sliced almonds, toasted

Directions

• Combine 1 tablespoon of the balsamic vinegar with the sugar in a small bowl and mix well; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the oil and, a few seconds later, add the green beans, garlic, and shallot. Season the beans well with salt and pepper and cook, stirring often, until they brown and shrivel slightly, 3 to 4 minutes. Reduce the heat to medium-low, carefully add the water (it will steam), and a few seconds later add the vinegar mixture. Stir the beans and cover the pan with the lid ajar. Cook until the beans are tender but still have a slight crunch, about 4 minutes. (If the water evaporates before the beans are done, add more, 1 tablespoon at a time.) Stir in the remaining 2 teaspoons balsamic vinegar. Add the butter and almonds and swirl the pan just until the butter is melted. Season to taste with salt and pepper and serve immediately.

Let the flavor of the fresh vegetable shine through when you combine chicken broth and butter to make a light and flavorful glaze to coat tender-crisp asparagus. This recipe goes from fridge to table in just 15 minutes.

Servings: 6
Prep Time: 5 mins
Total Time: 15 mins

Ingredients

1/2 cup	Swanson® Chicken Broth or Vegetable Broth (Regular or
	Certified Organic)
2 lb.	asparagus, trimmed and cut into 1-inch pieces
6 tbsp.	butter

Directions

• Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.

• Reduce the heat to medium. Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.

Tip:

Use frozen broccoli flowerets or sliced carrots for the asparagus.

The total comfort food. Smoky bacon, the crunch of green cabbage, and tender noodles make this dish completely "craveable." Perfect for St. Patrick's Day...or any day.

Servings: Serves: 6
Prep Time: 10 mins

Ingredients

4 ounces	egg noodles
1/2 pound	bacon, chopped
1 medium	onion, chopped
10 cups	cabbage, shredded
	Salt
	Black pepper, coarse ground

Directions

• Cook egg noodles in salted boiling water until al dente. Drain, set aside.

• Saute bacon in a skillet and set aside.

• In the same skillet with the bacon drippings, add the onion and saute until tender. Add cabbage and saute until warmed through.

• Now add the bacon and noodles, tossing to heat through. Season with salt and pepper.

Simple and packed with flavor, onions and bacon are the perfect complement to farmstand-fresh green beans.

Servings: Serves 4
Prep Time: 15 mins

Ingredients

8 ounces	bacon, chopped into 1 inch pieces
1/2	onion, sliced thinly
3 tablespoons	sugar
1/2 teaspoon	kosher salt
1/4 teaspoon	black pepper
3 tablespoons	apple cider vinegar
12 ounces	green beans

Directions

• Cook bacon until crisp in skillet, drain bacon, and set aside, reserving bacon grease.

• In skillet with bacon grease, saute onions with sugar, salt, pepper, and apple cider vinegar until tender. Set aside.

• Steam or blanch green beans until tender, and toss with onion mixture and reserved bacon pieces. Serve warm or at room temperature.

This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.

Servings: 4
Prep Time: 5 mins
Total Time: 20 mins

Ingredients

1 cup	Swanson® Chicken Broth (Regular, Natural Goodness or
	Certified Organic)
1 tbsp.	cornstarch
1 tbsp.	soy sauce
1 tbsp.	vegetable oil
4 cups	cut-up vegetables (broccoli flowerets, cauliflowerets,
	baby carrots and sliced celery)
2 tsp.	grated fresh ginger root or 1/8 teaspoon ground ginger
1 clove	garlic, minced
	Toasted sesame seed (optional)

Directions

• Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.

• Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.

• Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.

Tip:

You can substitute your favorite vegetables in this recipe.

This easy, low fat vegetable casserole may finally convince your kids that broccoli tastes good!

Servings: 6 servings
Total Time: 15 mins

Ingredients

1 10-ounce package	frozen chopped broccoli
1 cup	quick-cooking rice
1 cup	water
1/4 teaspoon	salt
1 cup	shredded reduced-fat cheddar or Swiss cheese
	(4 ounces)

Directions

• In a medium saucepan combine frozen broccoli, uncooked rice, water, and salt. Bring to boiling, stirring frequently to break up frozen broccoli.

• Remove from heat. Cover and let stand for 5 minutes. Return saucepan to burner. Over low heat, add cheese, stirring just until cheese is melted. If desired, serve in bowls and sprinkle with additional shredded reduced-fat cheddar cheese. Makes 6 servings.

The wholesome flavor of fresh vegetables is enhanced by cooking them in chicken broth instead of water.

Servings: 4
Prep Time: 5 mins
Total Time: 15 mins

Ingredients

1 cup	Swanson® Natural Goodness® Chicken Broth
3 cups	cut-up vegetables *

Directions

• Heat the broth and vegetables in a 3-quart saucepan over medium-high heat to a boil.

• Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables.

• *Use a combination of broccoli flowerets, cauliflower flowerets, sliced carrots and sliced celery.
• Weight Watchers Points®*: 0

• Dietary Exchanges: 1 Nonstarchy Vegetable

• USDA MyPyramid: 3/4 cup Vegetables

• *Weight Watchers and Points ® are a registered trademark of Weight Watchers International, Inc. All references to Points values are based on Weight Watchers International, Inc. published information and do not imply sponsorship or endorsement by Weight Watchers International, Inc. of any such number of Points, or of Campbell products, by Weight Watchers International, Inc.

• Weight Watchers® Points® Value: The POINTS® value for this product was calculated by Campbell's and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers® and POINTS® registered trademarks.