Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
Slice potatoes thin.
Thin out celery soup a little with milk or water.
In greased pan, line layer of potatoes.
Add soup.
Add salt, pepper, cheese and bread crumbs to each layer.
Repeat until all ingredients are consumed.
Bake in oven at 450\u00b0 without lid for 1/2 hour.
When mixture comes to a boil, lower temperature to 350\u00b0 until potatoes are done.
Place pork chops on top, if desired.
Simmer the corn in milk until tender. Add the cream of celery soup and butter.
Season with salt and pepper.
Simmer for a few minutes until thoroughly heated.
can of cream of celery soup and 1 can of water
add 1 can Cream of Celery soup and stir scraping the juicy
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
Mix rice, water, celery soup and mushroom soup.
Put into greased 13 x 9 x 2 inch pan.
Lay pork chops uncooked on top of all.
Place chops in margarine to brown.
Brush with Worcestershire sauce while browning.
Mix onion and celery soup.
Place 1/2 of this mixture in
the bottom of a casserole.
Place chops on top of mixture and cover with remaining soup.
Cook 20 minutes in microwave or until chops are done.
Serve over cooked noodles.
Combine lima beans, tuna, celery soup and water.
Pour into a greased casserole dish.
Cut cheese in triangles and place on top of toast triangles and arrange along center of casserole.
Bake at 350\u00b0 until beans are tender (25 to 35 minutes).
Place cooked, drained broccoli in a layer in 1 1/2 to 2-quart casserole.
Add 1 layer of cooked turkey or chicken.
Combine 1 can of uncooked cream of celery soup and 1/3 cup milk.
Pour over first 2 layers.
Spread 1/2 to 1 cup shredded cheese on top.
Bake at 450\u00b0 about 15 to 20 minutes, covered or uncovered.
Layer your ham, potatoes and onions in a crock pot-lightly salt and peppering layers as you go-do not over salt.
Cover top layer with cheese.
Mix together the cream of celery soup, gravy and 1/2 can of milk.
Pour over cheese.
Dust with paprika.
Cover Crock and cook on low for 8 hours.
uart pot; add potatoes, carrots, celery, and onions; bring to boil
edium heat. Cook and stir celery and onion in hot oil
Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Melt butter in a soup pot over medium heat. Cook and stir celery, green onions, salt, and black pepper in melted butter until slightly tender, about 5 minutes.
Stir potatoes, chicken broth, and water with celery mixture. Bring to a boil over medium-high heat, cover, and lower heat to a simmer until vegetables are softened, about 30 minutes.
Stir cream of celery soup, cream of chicken soup, milk with the potatoes mixture. Season with salt and pepper. Cook until heated through, stirring occasionally, 5 to 10 minutes.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Put margarine in saucepan.
Add celery, oysters and seasonings and cook until tender.
Add celery soup, milk and water.
Cook until soup boils up well.
Cook all ingredients (except milk, butter, cheese and cream of celery soup) until tender. Then add milk, butter, cheese and cream of celery soup.
Steam ground beef, garlic and onion together. Drain and put in a large soup pot. Add juice, sugar, bay leaf and cream of celery soup. Microwave carrots and celery until tender. Add to soup mixture. Simmer for 1/2 hour. Add salt and pepper. Serves 6 to 8.