Cook macaroni in 1 cup water in saucepan until tender and water is evaporated, stirring frequently.
Add vegetable-beef soup and 1 soup can water; mix well.
Bring to a boil.
Add rice, tomato soup, remaining soup can water and salt; mix well.
Simmer until rice is tender.
Yield:
4 servings.
Brown and drain ground beef.
In large bowl, add ground beef, onion and vegetable beef soup.
Boil macaroni; drain and add to rest of ingredients.
Add cheese, slice by slice.
Mix in 1/2 to 1 can of water; stir until mixture is creamy.
Bake for 15 to 30 minutes in oven at 350\u00b0.
Fill a large pot 3/4 full with water.
Add bouillon cubes. When boiling, add cut up spaghetti.
Cook 12 minutes.
Add vegetable beef soup and tomatoes.
Heat through.
Enjoy.
Brown meat and drain.
Pour meat into bottom of casserole dish.
Alternate layers of mushroom soup and vegetable beef soup. Place Tater Tots on top.
Bake at 425\u00b0 for 30 to 45 minutes or until Tater Tots are brown.
Serve with hot buttered rolls.
Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.
Place stew meat in crockpot.
Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
Add water and stir well.
Cook on low for five hours.
Sprinkle each bowl with Parmesan Cheese and serve.
In a large saucepan, combine tomato juice and all soups.
Stir until well blended.
Bring to a boil.
Reduce heat and let simmer. In a medium bowl, combine flour, salt, baking powder, milk and eggs.
Drop by level teaspoonfuls into simmering soup.
Cover; cook over medium heat for 10 minutes, or until dumplings are firm. Serve immediately.
Brown meat in skillet.
Drain.
Add soup and then 2 cans of water.
Mix well.
Cover and simmer 30 to 45 minutes.
For oven: Preheat oven to 350 degrees F (175 degrees C).
In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
Cook on low setting for 6 to 8 hours.
Preheat oven to 350 degrees Fahrenheit.
Drain the sauce from the vegetables/pasta of the vegetable-beef soup and reserve.
In a large bowl, stir together the egg, vegetables/pasta from the soup, and breadcrumbs.
Add the ground beef and mix until well blended.
Shape meat mixture into a rounded loaf shape and place in a baking dish.
Pour reserved sauce from the soup over the loaf.
Bake, uncovered, at 350 degrees Fahrenheit for 1 hour.
Brown beef and drain off fat.
Add all other ingredients and simmer over low heat for 1 1/2 hours.
Serve over corn chips or rice.
Brown meat in iron skillet.
Add soup; mix well.
Remove from heat.
Place biscuits on top of casserole.
Bake for 10 to 12 minutes at 425\u00b0, until biscuits are done.
Serve immediately.
In 12 x 8-inch dish combine potatoes, carrots and vegetable beef soup.
Cover with plastic wrap.
Microwave at High 6 to 8 minutes or until carrots begin to tenderize, stirring once. Arrange meat over potatoes and carrots.
Sprinkle with onion soup mix.
Cover with wax paper.
Microwave 5 minutes.
Reduce power to 50% (Medium).
Microwave 10 to 15 minutes or until meat is no longer pink, rearranging once.
Makes 4 servings.
Brown hamburger and onion.
Add salt and pepper.
Put into large casserole dish.
Add 2 potatoes (cut up) for each person being served.
Add corn, cream of mushroom soup and vegetable beef soup.
Add mushrooms (if desired).
Bake uncovered at 350\u00b0 for 1 1/2 to 2 hours.
Cook ground beef, onion and bell pepper until ground beef is done.
Drain grease; stir in can of vegetable beef soup and 1/2 cup of water.
Simmer 15 minutes, stirring a little while cooking. Then spread on hamburger bun.
Add your favorite mayonnaise, mustard and ketchup.
Eat with chips and enjoy!
Cook vegetable beef soup with no water added until hot.
Cook rice.
Serve tomato over rice.
Time to eat.
(For each lb. of ground beef I use 1 can of canned vegetable beef soup.)
Cover soup bones with cold water; bring to boil.
Skim off top foam.
Keep barely boiling for 2 to 3 hours.
Add rest of ingredients (tomatoes, optional).
Cook until noodles are done. Cool soup, remove bones and dice meat.
Skim fat off soup.
Freeze in smaller containers for eating later.
Brown hamburger and chopped onion in large skillet.
Pour off grease.
Add vegetables and vegetable beef soup.
Simmer until vegetable are tender.
Thicken as you would gravy.
Pour into casserole.
Top with hot mashed potatoes.
Broil until browned.
Place potatoes in bottom of greased baking dish.
Crumble hamburger over the potatoes.
Add vegetable beef soup.
Cover and bake at 350\u00b0 for 1 1/2 hours.
Serves 6.