8 ounces cream cheese room temperature
1/2 cup powdered sugar
3/4 cup 100% pure canned pumpkin puree
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
8 ounces frozen whipped topping (thawed according to package directions or homemade)
1 9-inch graham cracker pie crust

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese and powdered sugar on medium speed until smooth and creamy.

Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated.

Using a rubber spatula, fold in 2 cups of the whipped topping and gently combine until no streaks remain. Spoon the mixture into the prepared graham cracker pie crust and smooth into an even layer.

Cover and refrigerate for at least 4 hours before serving.
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1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1/8 teaspoon black pepper
2 (14 1/2 ounce) cans cut green beans, drained
1 1/3 cups French-fried onions (French's)

Combine soup, milk and pepper in a 1 & a 1/2 quart baking dish; stir until blended. Then, stir in beans and 2/3 cup fried onions. Bake at 350 degrees for 30 minutes or until hot. Stir again and sprinkle with remaining fried onions. Bake 5 more minutes or until onions are golden. Enjoy with favorite entrees.
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1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1/3 cup sour cream
1 container (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups) (amount divided in recipe steps below)
1/2 cup shredded Swiss cheese (amount divided in recipe steps below)
3 cups small fresh broccoli florets (about 6 ounces)
1 1/4 cups small fresh cauliflower florets (about 4 ounces)
1 1/4 cups baby-cut carrots (about 4 ounces)
Salt & Pepper, to taste

Heat the oven to 400 degrees. While the oven is heating, stir the soup, sour cream, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Season with salt and pepper. Add the vegetables and stir to coat. Cover the casserole.

Bake for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.

Bake for 5 minutes or until the cheese is melted.

RC: Campbells.com
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For the dressing:
1/2 medium red onion
1/3 cup vegetable or olive oil
1/4 cup apple cider vinegar
2 tablespoons maple syrup
4 teaspoons Dijon mustard
1/2 teaspoon kosher salt

For the salad:
1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix)
1 bunch fresh parsley
3/4 cup toasted, sliced almonds
3/4 cup dried cranberries
Kosher salt
Freshly ground black pepper

Make the dressing:
Finely chop 1/2 medium red onion and add to a large bowl. Whisk in oil, apple cider vinegar, maple syrup, Dijon mustard, and kosher salt. Let sit for at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.

Make the salad:
Cut cabbage into 8 wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred (about 10 cups). Pick the leaves from 1 bunch fresh parsley and coarsely chop until you have 2/3 cup.

Add the shredded cabbage, chopped fresh parsley leaves, toasted, sliced almonds, dried cranberries to the dressing. Toss to combine. Taste and season with kosher salt and black pepper as needed.
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2 1/2 pounds sweet potato, peeled and cut into 2-inch chunks
1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup packed light brown sugar, amount divided in recipe below
1/3 cup all purpose flour
3 tablespoons butter, softened
1/2 cup finely chopped pecans

Heat the oven to 325 degrees. Place the sweet potatoes into a 4-quart saucepot and add water to cover. Heat over high heat to a boil. Reduce heat to medium. Cook for 12 minutes or until the sweet potatoes are tender.

Drain sweet potatoes and mash with a fork or potato masher. Stir in the soup and 1/2 cup brown sugar until combined. (Use a little less brown sugar if you prefer the mixture to be less sweet)

While the potatoes are cooking, combine the remaining 1/2 cup brown sugar, flour and butter in a bowl and use a fork or pastry cutter and mix until the mixture is crumbly. Stir in the chopped pecans.

Spoon the sweet potato mixture into a 9 x 13-inch baking dish or a 3-quart shallow casserole dish. Sprinkle topping evenly over the sweet potato mixture.

Bake for 30 minutes or until topping is lightly browned. Enjoy.

RC: campbells.com
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