Recipes: G. Garvin's New Book 'Make It Super Simple'

Celebrity chef G. Garvin is keeping busy these days with two TV shows and a new cookbook, "Make it Super Simple."

It's Garvin's second cookbook, and he says it's focused on "keeping the tradition of family meals alive."

Today on "Good Morning America," Garvin shared recipes from his new book for Chicken and Broccoli Casserole, Cannellini Bean & Bell Pepper Salad and Honey-Strawberry Shortcakes.

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Chicken and Broccoli Casserole

Ingredients:
1 16-ounce package dried medium egg noodles
1 14-ounce package frozen broccoli florets, thawed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon yellow mustard
Salt
Black pepper
2 cups milk
1 cup shredded sharp cheddar cheese
3 cups chopped cooked chicken
½ cup shredded mozzarella cheese
Paprika

Directions:
In a large pot bring water to a boil. Add noodles; cook according to package directions; Drain; return to hot pot. Keep warm. In a large saucepan cook broccoli according to package directions; drain. Keep warm.

Preheat oven to 350°F. For cheese sauce, in a medium saucepan melt butter; blend in flour and yellow mustard. Season with salt and pepper. Stir in milk. Cook, stirring constantly, until thickened. Remove from heat; whisk in cheddar cheese until melted.

In a quart casserole layer cooked noodles, broccoli, and chicken. Pour cheese sauce over all. Sprinkle mozzarella cheese on top. Sprinkle with paprika. Bake about 25 minutes or until bubbling hot.

String Bean, Cannellini Bean, And Red Bell Pepper Salad

Ingredients:
1 red bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 3 tablespoons olive oil Salt 1 pound fresh green beans, trimmed 2 15-to 16-ounce cans cannelloni beans (white kidney beans), Great Northern beans, or navy beans, rinsed and drained 2 Tablespoons capers, drained 2 anchovy fillets, finely chopped 2 Tablespoons red wine vinegar Black pepper

Directions:
Rub bell pepper pieces with 1 Tablespoon of the olive oil. Place on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until charred on all sides, turning frequently. Remove from grill, place in a resealable plastic bag. Seal bag. Let stand for 5 minutes. Peel peppers and slice into bite size strips; set aside.