This has always been my son's favorite soup:
CREAM OF BROCCOLI NOODLE SOUP
Saute: 2 Tbs. butter and 3/4 cup chopped onion
Add: 6 cup chicken broth, heat to boil
Add: 8 oz. narrow noodles (excellent w/spinach noodles)
1 Tbs. salt and dash of pepper
Add: 2 10 oz. pkgs. frozen chopped broccoli, thawed
Cook all for 3 min.(If using wider noodles, cook for 6 min.)
Add: 1 clove garlic, crushed
Add: 6 cups milk and 1 lb. Velveeta, cut up small
Heat 4 min to melt cheese. DO NOT BOIL.
(Note: Soup to die for, I always use the SPINACH Noodles)
The next two are a couple of the family favorites:
CAVATINI
1 to 2 lb. of several different shaped pastas
1 lb. hamburger
1 lb. sausage
1 onion, chopped
garlic or garlic powder, to taste
Italian seasoning, to taste
green or red pepper, chopped
1 can sliced mushrooms
1 lg. jar spaghetti sauce (or enough to coat pastas good)
1 1/2 lb. shredded mozzarella cheese
1 pkg. sliced pepperoni
Cook pastas. Brown meat with chopped onion and peppers.
Mix together with other ingredients, except pepperoni and
cheese. Layer in large casserole with pepperoni and cheese
ending with cheese on top. Bake at 400 for 15 min. or until
cheese melts and casserole is bubbly.
TURKEY TETRAZZINI
1 lb. spaghetti (uncooked)
1/2 cup chopped onion ( or to taste)
1/2 cup chopped red or green pepper (opt.)
1 clove garlic (I use garlic powder)
2 Tbs. butter
4 cans cream of mushroom soup
2 cups water
1 lb. shredded cheddar cheese
2 lb. diced cooked turkey (I use canned turkey)
Cook spaghetti according to package directions, until
just tender but not soft. In Dutch oven, cook onion,
chopped pepper and garlic in butter until tender. Blend
in soup and water, stir until smooth. Add 3/4 of the cheese
and continue cooking and stirring, on low heat until melted.
Add turkey, mix well. Put spaghetti in greased baking pans,
9x13 or two 8x8 or 9x9, or whatever fits. Pour turkey mixture over spaghetti, mix. Sprinkle remaining cheese over. Bake in a 425 oven until sauce bubbles and browns a bit.