eat dry and dust it with the flour.
Add
Cook noodles as directed.
Blend 2 cans of tomato soup and 2 cans of water and heat slowly on low.
In skillet brown ground chuck and onions.
Spoon off excessive fat.
Put in pot with soup. When noodles are done, drain and mix with soup and meat.
Simmer for 15 minutes, stirring occasionally.
Season to taste.
Makes 6 servings.
Add baking soda to tomato soup.
Mix shortening and sugar with soup.
Add flour and 1 soup can of water to mixture.
Beat well. Mix in cinnamon, dates and nuts.
Pour into cake pan and bake until toothpick inserted comes out clean.
njoy.
Like most chili recipes, this one tastes better the
Combine all ingredients in a small mixing bowl.
Beat with electric mixer on medium speed until ingredients are well blended together.
Chill for several hours.
Remove from refrigerator and let sit for about 20 minutes before serving.
~NOTE~Serve with tortilla chips!
Stir the soup, water, rice, onion powder, black
Add the egg and bread crumbs to the ground beef and mix well.
Shape into 4 to 6 patties.
Brown both sides in ungreased skillet, over medium heat, not cooking them completely here.
Drain off the fat.
Spoon over the patties the undiluted Beefy-Mushroom soup.
Cover the skillet and simmer a few minutes, spooning the gravy over the patties occasionally.
Note: Sometimes I use only 1 lb of ground beef and make 4 patties. This is the only change I make.
Mix all together.
Do not add water with the soup!
Heat on warm.
Stir occasionally and then serve when the pea soup has melted.
Enjoy!
Mix all ingredients, except for the chicken, in a bowl.
Put chicken parts in a pyrex baking dish and pour the soup blend over the chicken.
Bake at 350 degrees for 1 1/2 hours.
Meanwhile, prepare a box of linguine or any other pasta to serve with the chicken and drain.
There will be a lot of sauce to serve with the chicken and pasta. Hope you like it.
Shape beef into 18 meatballs.
In a large saucepan, brown meatballs and cook onion with garlic and oregano in shortening until tender.
Add cabbage.
Cook until tender.
Add bean with bacon soup. Gradually stir in water. Add remaining ingredients except cheese.
Heat. Stir occasionally. Serve with cheese.
Makes about 6 cups.
Bring 4 quarts of water to a boil.
Add the 2 onions and the bones.
Cook until tender.
Remove meat from bones and return to pot.
Discard the bones.
Skim the fat.
Add carrots, soup mix, dill and salt and pepper to taste.
Cook about 45 minutes.
Add one can undiluted Campbell's pea soup.
Heat through.
Serves 4 to 6.
Shape the beef into 4 (1/2-inch) thick burgers.
Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Remove the burgers and set aside. Pour off any fat.
Stir in the soup. Heat to a boil. Return the burgers to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top with cheese and continue cooking until the cheese melts. Serve burgers in rolls with soup mixture for dipping.
Brown beef and onion with garlic powder and oregano.
Drain any juices or fat from the beef mixture.
Add soups, seasoning and water.
Bring to a boil.
Add the cabbage and cook until the cabbage is tender.
Serve with Parmesan cheese sprinkled on top.
o coat the onions thoroughly with butter.
Cook, stirring frequently
* Stir the soup, milk,black pepper, broccoli and 2/3 cup onions in a 1 1/2-quart casserole. (Add shredded cheddar cheese here if you like cheese).
* Bake at 350\u00b0F for 25 minutes or until the broccoli mixture is hot and bubbling. Stir the broccoli mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.
* For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
Prepare the Macoroni and Cheese as directed by the box, in a large saucepan.
Add the can of Campbell's Tomato Soup and Stagg Silverado beef chili to the sauce pan full of the prepared Macoroni and Cheese. Mix together until chili and tomato soup are warm.
Then eat and enjoy.
Mix all ingredients; chill.
Especially tasty with bacon wafers.
If smoother dip is desired, beat in electric mixer of blender.
May also be used as a sandwich spread, served on toast.
Makes about 1 1/2 cups.
Source: Campbell's\"Cooking with Soup\" 1970.
arsley.
Add tomato soup. Fill soup can with water and add to
Cook green beans in boiling water until tender.
Drain water from beans.
Stir into beans 1 can Campbell's mushroom soup.
Pour mixture into serving dish.
Garnish with sliced almonds.
Bake rolled rump for 1 hour at 400\u00b0.
Let set in roaster overnight in juices in refrigerator.
Next day, slice and replace in roaster.
Add 2 cans of Campbell's onion soup and 1 can beer. Bake at 350\u00b0 for 2 hours.
Be sure and cover it.
Can add 3 tablespoons brandy.
Serve with hoagie buns.