2 recipes to reinvent leftovers

2 recipes to reinvent leftovers
BUT YOU'RE BASICALLY GOING TO HEAT IT UP NOW IF YOU USE MILK YOU HAVE TO THICKEN IT A LITTLE BIT WITH A TABLESPOON OF BUTTER OR FLOUR ADD YOUR MILK AND YOU HAVE A CREAM SAUCE. IF YOU GOT THE … ANY TIME YOU ARE DOING ANYTHING WITH MILK OR CREAM OR …
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A Latin Heart Beats Anew
The food, though, says Cuba loud and clear. Our favorite appetizer was the grilled steak bocadillos: bite-size pieces of extremely tender skirt steak that had been marinated overnight. … Good, too, was a chicken empanada with thin, crisp, flaky …
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Sabrosa Mexican Grill: Where taste meets wellness
There are four meat fillings, including braised beef known as barbacoa, marinated steak, braised pork called carnitas, and marinated chicken. There is also a … "We teamed up with, in my opinion, the best nutritionist in the country, Cynthia Sass and …
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Question by Daniel M: Does anyone have a can of Campbell’s Cream of Mushroom Soup with a Pork Chop Stuffing Bake recipe on the label?
I cannot remember the recipe, exactly, and I can’t find it online nor can i easily get a can of it. Can anyone help me out?
Sorry, but the recipe posted below is not what I’m looking for. Strangely, it is on soup cans but not on the Campbell’s website.

Best answer:

Answer by Juanita
Pork Chop & Stuffing Bake

4 cups Pepperidge Farm® Corn Bread Stuffing

1 1/4 cups water

1/4 cup (1/2 stick) butter

6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1/3 cup milk

1/2 cup shredded Cheddar cheese

Prepare the stuffing with the water and butter according to the package directions.
Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the pork on each side of the stuffing.
Stir the soup and milk in a small bowl. Pour the soup mixture over the pork. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the pork is cooked through. Sprinkle with the cheese.

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