Garlic Chicken Casserole

Garlic Chicken Casserole

Ingredients

• 2 lbs. Mrs. Gerry's Roasted Garlic Pasta, drained

• 1-10¾ oz. can condensed cream of chicken soup

• ½ cup sour cream

• 2 cups diced cooked chicken

• 1 cup crushed Ritz crackers (about 18 crackers)

• ¼ cup butter, melted

Instructions

Preheat oven to 350°F. Spoon off some of the dressing from the Roasted Garlic Pasta and discard. Combine salad, soup and sour cream; stir to blend. Stir in chicken; mix gently. Pour into greased 2 quart casserole. Spread crushed crackers over all; drizzle with melted butter. Bake at 350°F uncovered, for 1-1½ hours.

Tortellini Carbonara Clam Chowder

Tortellini Carbonara Clam Chowder

Ingredients

• 1 (5 lb.) container Mrs. Gerry's Tortellini Carbonara Pasta Salad

• 6 cups cubed, cooked potatoes

• 8 cups (2 quarts) half and half

• 8 cups (2 quarts) vegetable broth

• 4 (6.5 oz) cans clams, undrained

• 1 tbsp. salt

• ½ tbsp. dry thyme

Instructions

In a large stockpot combine Tortellini Carbonara Pasta Salad and all other ingredients. Heat over medium high heat, stirring occasionally to 165°- 180°F. Makes about 10-12 servings. Serve immediately or maintain at 165ºF to 180ºF.

Green Bean & Turkey Casserole

Green Bean & Turkey Casserole

Ingredients

• 4 cups cubed cooked turkey or chicken

• 4 cups frozen cut green beans (or frozen broccoli or peas)

• 2 (10.75 oz.) cans condensed cream of mushroom soup

• 2/3 cup milk

• 2 cups shredded Cheddar cheese, divided

• 2 (2.8 oz.) cans French fried onions

• 1 (5 lb.) bag Mrs. Gerry's Premium Mashed Potatoes, heated according to package directions

Instructions

Preheat oven to 375°F. In a large saucepan gently heat together, turkey, green beans, 1 cup cheese, soup, and milk. Cook 6-8 minutes stirring occasionally until mixture is heated through. Place mixture into a lightly greased 4 inch deep half pan. Spread heated mashed potatoes evenly over the top of mixture. Bake at 375°F for 30 minutes uncovered or until mixture is 165° to 180°F. Sprinkle the remaining cheese and 2 cans of French fried onions, evenly over the top and bake for another 10 minutes. Serve immediately or maintain at 165° to 180°F.

Mac & Cheese Lasagna

Mac & Cheese Lasagna

Ingredients

• 1 (5 lb.) bag Mrs. Gerry's Premium Macaroni & Cheese, heated according to package directions

• 1/2 lb. ground beef, browned, crumbled and drained

• Salt and pepper to taste

• 1 (24 oz.) jar Prego Traditional Italian Sauce

• 1 (8 oz.) pkg. shredded Mozzarella cheese

• 1 (8 oz.) pkg. shredded Provolone cheese

• ½ cup grated Parmesan cheese

• Additional warm Prego Traditional Italian Sauce, optional

Instructions

Preheat oven to 400°F. In a large saucepan, brown ground beef. Season with salt and pepper; drain. Add Italian sauce and heat gently. Generously spray a deep 9x13 inch lasagna pan (or a 4 inch foodservice half pan) with cooking spray. Layer ingredients in this order: half of Macaroni & Cheese, half of each of the cheeses, and half of the meat sauce. Repeat layers. Bake uncovered one hour or until center is 165° to 180°F. Serve immediately or maintain at 165° to 180°F.

Vegetarian Pizza

Vegetarian Pizza

Ingredients

• 1-12 inch pizza crust

• 10 oz. Spinach Artichoke Dip (view recipe HERE)

• 1 Roma tomato, sliced

• 1 oz. green bell pepper, sliced

• 1 oz. red bell pepper, sliced

• 1 oz. red onion, sliced

• 2 oz. canned sliced mushrooms, drained

• 3 oz. shredded Mozzarella cheese

Instructions

Spread Spinach Artichoke Dip over pizza dough. Arrange tomatoes, bell peppers, onions and mushrooms on dip. Top with cheese. Bake according to pizza crust directions, approximately 450°F for 10 minutes or until golden brown. Serve immediately.

Egg Salad Breakfast Sandwich

Egg Salad Breakfast Sandwich

Ingredients

• 2 cups (16 oz.) Mrs. Gerry’s Homestyle Egg Salad

• 1/2 cup cooked bacon bits

• ¼  teaspoon ground black pepper

• 4  slices bread, toasted

• Optional toppings:  Fresh arugula leaves, chopped tomato

Instructions

In a medium bowl, combine Mrs. Gerry’s Homestyle Egg Salad, bacon, and black pepper.  Top toasted bread with about ½ cup of the egg salad mixture.  If desired, top with arugula and/or tomatoes.  Serve immediately. Makes four servings.

Smores Dessert Cup

Smores Dessert Cup

Ingredients

• 3 lbs. Mrs. Gerry’s Cookies ‘N’ Crème

• 1-10 oz. bag mini marshmallows

• 10 oz. (about 12) chocolate covered graham cracker cookies, crushed

Instructions

Combine all ingredients. Chill to 33° to 39°F before serving. If desired, garnish with chocolate pieces, graham crackers and mini marshmallows.

CBLT Wrap

CBLT Wrap

Ingredients

• 1 large leaf iceberg lettuce, washed & dried

• 1/2 cup Mrs. Gerry’s Homestyle Chicken Salad

• 1 tablespoon chopped cooked bacon or bacon bits

• 1/4 cup fresh tomatoes, chopped

Instructions

To assemble, place chicken salad in the center of the lettuce leaf; sprinkle bacon, and tomatoes on top.     

Makes one lettuce leaf cup.

Layered Mexican Dip Cups

Layered Mexican Dip Cups

Ingredients

• 1 cup Mrs. Gerry’s Mexican Style Street Corn

• 1 cup guacamole

• 2 cups refried beans

• 2 cups Mrs. Gerry’s Southwestern Dip

• 2  cups sour cream

• Optional toppings: sliced black olives, shredded cheese, chopped tomatoes

Instructions

In a medium bowl, mix the Mrs. Gerry’s Mexican Style Street Corn and guacamole.  To assemble dip cups layer even amounts (about 2 ounces) of each ingredient in a clear plastic cup - refried beans, Mrs. Gerry’s Southwestern Dip, guacamole mixture, and sour cream.  If desired sprinkle with topping(s).  Serve with tortilla chips.

Makes about eight (8 oz.) servings.