Marinara Sauce

This is a nice, fresh sauce that tastes yummy with your favourite pasta!

~ 1/2 cup extra-virgin olive oil
~ 2 small onions, finely chopped
~ 2 garlic cloves, finely chopped
~ 2 stalks celery, finely chopped
~ 2 carrots, peeled and finely chopped
~ 1/2 teaspoon sea salt
~ 1/2 teaspoon freshly ground black pepper
~ 2 (32-ounce) cans crushed tomatoes
~ 2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.

Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf.

Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

~ From Giada de Laurentiis

Broccoli Chicken Casserole

1 can of Cream of Mushroom Soup
1/2 cup milk
1/4 tsp. ground black pepper
1 cup broccoli chopped fine (or 1 cup of frozen mixed vegetables)
2 cups cubed cooked chicken
2 cups egg noodles or spiral pasta noodles

1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese

Directions:

Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.

Bake at 400°F. for 20 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese and a couple more pinches of parmesan cheese. Put back in oven for a couple more minutes til cheese is melted.

~ Campbell's Soup recipe