day.).
2. FINISH SOUP Remove bones from slow cooker
tablespoons for a richer soup), 2 teaspoons granulated sugar, and
Mix soup, milk, onion, pepper and dry mustard.
Fold in frozen hash browns.
Spread into greased 9 x 9-inch pan.
Sprinkle with paprika.
Bake at 350\u00b0 for 45 to 55 minutes.
Let rest 5 minutes before serving.
Serves 4 to 6.
nto shorter strands, add to soup, continue to boil for about
ave.
I have seen recipes with the veg-all cans
Thoroughly wash and prepare vegetables and place into large stockpot.
Add pepper and salt and cover with cold water.
Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
Allow broth to cool before straining and removing cooked vegetables.
Use broth as desired in other Asian inspired recipes.
Cook and drain ground beef.
Add cream of mushroom soup and vegetable soup.
Stir until well mixed.
Serve over rice or noodles.
Pretty easy, cheap and tasty!
Laotian Chicken Rice Soup.
Fill the largest
Cut roast into 1-inch cubes.
Mix onion soup, water and mushroom soup; pour over beef.
Bake in covered casserole dish at 300\u00b0 for 1 hour or until meat is tender.
Serve over rice.
I rate recipes with stars, 4 stars being the highest.
This one is definitely 4 stars.
Bring 6 cups water to a boil in a large saucepan. Add flavoring, oil and chili sauce from sachets in the packaged soup, lemon or lime juice and soy sauce. Stir well to combine. Add noodles from soup package and boil 1 min. Add chicken, snow peas, bok choy and spring onion. Cook 2-3 mins, until vegetables are tender. Ladle soup into serving bowls. Top with sprouts, cilantro and mint. Serve immediately.
eserve for use in Noodle Soup; let them cool. Discard other
pounds).
Step 2: Asian Meatballs.
In a medium
/2 quarts for the soup. Freeze remaining stock for another
Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.
ontainer and freeze overnight. Cool soup and then refridgerate overnight.
let the chicken cool until easy to handle.
Remove and
ix thoroughly.
Shake Kraft Asian Toasted Sesame dressing and pour
Spray 9 x 13-inch baking dish lightly with cooking spray. Line bottom of dish with chicken pieces.
Mix together Veg-All and 3 cans of soup in large bowl.
Spread this mixture on top of chicken.
In the same bowl, mix melted butter, milk and flour and pour this over soup.
Bake at 350\u00b0 for approximately 30 to 40 minutes until crust is brown.
Heat several tablespoons of oil in a skillet over medium heat. Sprinkle each steak with salt and pepper and dredge in flour. Brown lightly on each side for 3-5 minutes. Place each steak into the slow cooker.
In a separate bowl, stir together the two cans of soup and dry soup mix. Pour over steaks and cook on low 8-10 hours.
or easy use for up to 3 months.
For Soup.