You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
Combine soup, stuffing, celery, onion and paprika.
In 9-inch greased pie plate, spoon stuffing.
Arrange chops on stuffing, pressing lightly into stuffing.
Combine sugar and mustard. Spread mixture evenly over chops.
Bake at 400\u00b0 for 30 minutes or until chops are no longer pink.
Garnish with celery leaves if desired.
Serves 4.
Combine soup, stuffing, celery, onion and paprika in a 9-inch greased pie plate.
Spoon stuffing.
Arrange chops on stuffing, pressing lightly into stuffing.
Combine sugar and mustard. Spread mixture evenly over chops.
Bake at 400\u00b0 for 30 minutes. Serves 4.
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
In saute pan, heat up a little bit of oil and brown meat until no longer pink. Add the onion and saute another 2-3 minutes.
Add the entire can of **UNDILUTED** soup to the meat along with the ketchup. Stir and heat through.
Serve over warmed or toasted hamburger buns. For hungry boys if might be necessary to double or even triple this recipe.
Pass the carton of milk and fight over who is doing the dishes!
NOTE: If by chance the sloppy joe mixture is too watery, stir in about 1/2-1 tablespoon flour and incorporate well.
In a bowl, stir stuffing mix and soup mix.
Melt butter over medium heat.
Add pecans and saute.
Add pecans and butter, corn, water and orange juice to stuffing and toss.
Spoon into 2-quart casserole.
Cover.
Bake in a 350\u00b0 oven for 30 minutes or until heated.
Makes 10 to 12 servings.
dd the turkey and the stuffing and mix to combine. In
Stuffing:
Preheat oven to 350
>Stuff as directed in stuffing recipe, and brush with melted
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Prepare stuffing mix as directed on box.
Layer as follows: broccoli, 1 can soup, stuffing mix, remaining can of soup.
Top with cheddar cheese.
Cover and bake at 350 degrees for 1/2 hour.
Combine soup, stuffing, onion and paprika.
Spoon stuffing in 9-inch pie pan.
Arrange pork chops and press slightly into stuffing.
Combine sugar and mustard; spread lightly over pork chops.
Bake at 400\u00b0 for 30 minutes.
Be sure pork chops are done.
Boil chicken.
Fix Stove Top stuffing or your own stuffing. Shred chicken.
Add to 13 x 9-inch baking dish.
Stir in cream of chicken soup, stuffing, mayonnaise and onion (already chopped). Stir up good.
Add 3 to 4 tablespoons butter.
Bake at 350\u00b0 for 30 minutes.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
et rest.
Press leftover stuffing into a sprayed 9-inch
In medium bowl, combine soup, stuffing, celery and onion. Spoon stuffing mixture into greased 9-inch pie plate.
Arrange chicken over stuffing mixture.
Press each chicken breast lightly into stuffing mixture.
Place chicken into bottom of a slow cooker. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.
Cook on Low for 7 hours.
In skillet, brown sausage and cook onion until tender.
Stir to separate meat.
Pour off fat.
Blend in soup.
Toss lightly with toasted bread cubes.
Spoon into a 1 1/2-quart casserole. Bake at 350\u00b0 for 45 minutes.
Makes 6 1/2 cups stuffing or enough for a 5 or 6 pound bird.