he chicken broth & cheddar cheese soup on medium to medium low
day.).
2. FINISH SOUP Remove bones from slow cooker
aper.
To make the soup, heat butter and oil in
ny water to the condensed soup) and using low heat bring
ins, until cheese melts. Ladle soup into bowls. Top with croutons
he cream of chicken soup and one soup can of milk.
n one ladleful of hot soup then gradually whisk into main
rowns, ham, cream of potato soup, sour cream, and Cheddar cheese
mall mixing bowl, combine meat, soup and vegetables.
Spread mixture
Preheat oven to 350.
brown ground beef & drain excess fat.
mix taco seasoning into meat according to package directions.
in a separate pan, combine & warm soup, sour cream, & rotels.
Stir 2/3 of soup mixture into meat (consistency should be creamy without being runny).
fill tortilla's with beef mixture & roll enchilada style (both ends closed).
pour remaining soup mixture over enchiladas.
spread shredded cheese over all.
bake 20 minute to warm enchiladas thru & to melt cheese.
In a saute pan, onion and celery in butter until soft.
In large saucepan combine soup, Cheez Whiz, water and green chiles over medium heat.
In large casserole dish, combine rice, broccoli, and soup mixture. Stir in onion and celery. Bake at 350\u00b0F for 30 minutes.
f the pan mix the soup and water together. It will
ot over cook or let soup simmer for a long period
Rinse chicken, pat dry, season with salt, pepper, and garlic powder. Put in crockpot, add both cans of soup.
Cook on low for at least 8 hours.
Serve over rice or noodles.
Boil egg noodles in water for approximately 7 minutes (I boil until slightly undercooked so they won't get soggy after being in oven.) Combine tuna, mayonnaise, Miracle Whip, onions and noodles in 2 quart ovenproof casserole dish.
Melt cheese in microwave, stirring occasionally.
Whisk both cans of soup with the milk until blended.
Add melted cheese and whisk until well blended.
Add to noodle mixture.
Sprinkle liberally with bread crumbs to taste.
Bake, uncovered, at 425 degrees for 30 minutes.
Saute pepper, celery, and onion in butter until soft.
In another pan, melt cheese with soups. Add vegetables and combine.
Cook spaghetti in chicken broth until tender. Drain.
Mix together soup mixture and noodles and place in greased 13x9 pan. Top with grated cheddar cheese to your liking.
Bake at 350 for 30-35 minutes.
Enjoy!
p the cream of chicken soup mix and the water until
Cook pasta according to directions; set aside.
In a large bowl, add can of soup to a can of milk slowly to get the very last of the soup out of the can.
Add cheddar and black pepper, stir well.
Stir in macaroni and pour into casserole dish. If desired, leftover ground beef, sausage, or ham can be added at this time.
Top with bread crumbs mixed with butter.
Bake at 350 for 30-35 minutes.
In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
Cover; cook on Low setting 6 to 7 hours.
About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.
Place stock and chicken in a large pot. Bring to a boil over high heat. Reduce heat and simmer for 30 mins. Add leeks and rice. Season to taste. Simmer for 30 mins. Just before serving, add prunes, if using, and cheese. Serve with parsley, extra cheese and cheesy croutons.