njoy.
Like most chili recipes, this one tastes better the
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!
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.
he skillet.
Add the Campbell's tomato soup and heat through.
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.
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.
Brown hamburger and drain.
Place 1 layer Irish potatoes, sliced.
Add 1 layer sliced onion.
Add a little salt and pepper. Add pinto beans.
Mix Campbell's tomato soup and 1 can water. Pour over hamburger layer.
Cover and cook at 350\u00b0 for about 50 minutes.
Coat soup pan with olive oil. Add onion and garlic and saute till soft.
Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
Add chicken broth and stir in tomato paste till blended.
Simmer for 20 minutes
Add light cream and parmesan cheese.
Add tortellini and cook till tender (at least 15 minutes).
Prepare soup as directed on label.
Heat slowly.
Add canned tomatoes, basil and mushrooms.
Heat thoroughly and serve.
he liquid.
Mix the tomato soup, evaporated milk, and sugar. Add
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.
This is an old family recipe handed down to my brother and me by our father. We have passed it along to our sons. I especially recommend it to the men who aspire to be gourmet cooks without too much fuss and effort.
ill, chopped, 1 can Campbell's Tomato Zest soup (undiluted) and 6 cups
Mix tomato soup and milk together in saucepan.
Add celery seed, Sweet 'N Low, salt and pepper.
Bring to a boil.
Add butter and serve.
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.
Preheat oven to 350\u00b0.
Cut round steak into serving size pieces.
Put in large casserole dish.
Top with tomato soup and onion.
Salt and pepper to your taste.
(Do not add water to soup.)
Cover and bake about one hour.
Serve with rice or mashed potatoes.
Serves 4 to 6.
Combine all ingredients.
Bring soup to a boil.
Turn heat to low after soup boils and let simmer for 5 minutes.
Serve and enjoy.
In a sauce pan, combine can of tomato soup and milk over medium heat. (If you fill the empty soup can with the milk, it's the right amount).
**DO NOT use skim or fat-free milk. This will cause the soup to curdle. If a thick soup is desired, use heavy cream instead of milk.**.
Add pesto. Stir and heat through.
Just before removing soup from stove, add grated parmesan cheese and combine.
The soup does taste better if given time to set overnight in the refrigerator.
Brown ground beef.
Drain.
Mix mushroom soup, chicken soup, tomato soup, and Velveeta (cut up) into ground beef.
Simmer low until cheese melts.
Pour over cooked spaghetti.
Serve with garlic bread.
Saute onions in small frying pan.
Dice and boil potatoes. Leave potatoes in water.
Add rice and alphabets, then tomato soup.
Ready to serve when potatoes and pasta are done.