Dip container of frozen mix (3-cups recipe#107902) into hot water just to loosen.
In 2-quart saucepan, heat frozen mix and water to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
Stir in sour cream and heat.
Serve over noodles.
edium-high heat. Carefully add beef brisket and brown the meat
Preheat oven to 375\u00b0.
Place steak on square of heavy-duty foil; sprinkle both sides of steak with beef-mushroom mix.
Wrap up foil, sealing edges airtight.
Place on shallow baking pan and bake 1 hour or until tender when pierced with fork.
Serves 4.
poon.
Add one cup beef (or chicken) bouillon and soy
edium-high heat.
Add mushroom, onions and garlic and saute
Preheat oven to 350\u00b0F.
Cook pasta according to package directions.
In large skillet add ground beef.
Add soup mix, garlic powder, and Italian seasoning to ground beef.
Mix well.
Cook until no longer pink.
Drain.
Add pasta.
Fold mushroom soup gently into meat mixture.
Pour into sprayed 8 x 8-inch square baking dish.
Sprinkle bread crumbs over top.
Drizzle with melted margarine.
Bake at 350\u00b0F for 20 minutes or until bread crumbs are browned.
Prepare an 8x8 baking dish by spraying with cooking spray.
Mix the batter ingredients together in the prepared baking dish and set aside.
Melt butter in a large skillet.
Saute the mushrooms and bell peppers for 1 to 2 minutes.
Add sherry.
Stir in gravy mix and water.
Cook until boiling and thickened.
Remove pan from heat and add beef.
Put beef filling evenly over batter.
Sprinkle with parsley.
Place dish in a cold oven.
Set temperature to 350\u00b0F and bake for 30 minutes, or until done.
Remove visible fat from beef and cut into small pieces.
Brown meat (in 1 tsp olive oil if desired).
Add onions and mushrooms and saute for 10 minutes.
Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
You can add some water if soup gets too thick.
Pour into bowls and serve.
Preheat oven to 350\u00b0.
In large skillet, brown chops; drain. In greased 2-quart oblong baking dish, arrange potatoes, then chops.
Add Lipton onion mushroom recipe soup mix thoroughly blended with water.
Bake covered 1 hour or until potatoes and chops are tender.
Cut beef into large cubes.
Place all ingredients into crock pot, except egg noddles.
Cook on low for 6-8 hours.
Option, serve over prepared egg noddles and grated cheese.
Enjoy.
Heat the oil in a large non-reactive stockpot.
Chop the green onions, add to oil and saute.
Slice the tomatoes, add to the oil and onions. Sweat for 5 minutes.
Add the broth and use a chopping wand to coursely chop the tomatoes.
Add the beef and mushrooms, bring to a simmer and simmer for 1 hour.
Salt and pepper to taste.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper.
Cover and cook on low heat setting 6-8 hours or until beef is very tender.
Stir sour cream and room temperature cream cheese into beef mixture.
Serve over noodles.
ver medium heat. Cover the beef with the flour.
Put
aucepan over high heat. Toss beef in flour then saute for
In 2-quart casserole, add mushroom and celery soups and mix. Place rinsed chicken in soup mixture.
Sprinkle onion/mushroom Recipe Secrets on top.
Add 1/2 cup water or chicken broth.
Chop mushrooms fine. Add chopped onions and pepper.
Cook in pan with butter until tender, about 5 minutes.
Brown ground beef. Add the water and bring to a boil, letting it simmer for about 40 minutes, adding the noodles, spices and mushroom juice for the last 15 minutes of cooking. Serves a large group.
In a large pan over med heat, brown the ground beef, drain excess fat if necessary.
Add the soup and water to the beef and mix well.
Add the uncooked instant rice, stir well and allow to heat through, appr 10-15 minutes.
Add the onion and mushrooms, cover, and allow to cook until onions start to soften, about another 15-20 mins, stirring occasionally.
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
large skillet brown ground beef (Use 1 to 2 pounds