Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
Use as many pork chops as needed.
Spread small amount of mustard onto each chop.
Bread in flour and fry in Crisco until well done and browned.
Drain and add cream of mushroom soup (measure in soup cans).
Simmer on low heat in pot until soup thickens.
Put rice mixed with onion soup and mushrooms in 9 x 13-inch pan.
Cut up chicken; salt and pepper the pieces and place on top of rice mixture.
Mix cream of chicken or cream of mushroom soup with 2 1/2 cans water.
Pour over chicken on rice.
Bake 1 1/2 to 2 hours.
ightly oil a baking sheet and a 2-quart casserole dish
Oven at 375f.
Cook noodles as per package directions. Drain and set aside.
In a small saucpan, melt butter and sautee onions and celery, until onions are tender. Add cream of mushroom soup and milk.
Stir until bubbling. Add one cup of grated cheese and pepper. Stir until melted.
In a casserole dish, combine noodles, chicken and cream of mushroom soup mix. Stir until blended. Top with 3/4 cup of cheese.
Bake for 30-35 minutes.
Mix cream of chicken and cream of mushroom soup in 9 x 13-inch pan with 2 cans of water.
Add onion soup mix and rice.
Mix well. Put chicken pieces on top of rice mixture.
Bake at 350\u00b0 for 2 hours.
Boil chicken until tender.
Take out of water and debone. Cook rice in chicken broth.
Add chicken and the can of cream of chicken and cream of mushroom soup, a stick of butter.
Cover and let sit for about 20 minutes.
Preheat oven to 275\u00b0.
Pour rice into glass 9 x 13-inch baking dish or larger.
Pour onion soup mix, then cream of chicken and cream of mushroom soup.
Add water and stir.
Place 5 to 8 pieces of chicken on rice mixture.
Cover with foil.
Bake for 2 hours or until chicken is done.
Combine broth, broccoli and onion.
Cover and simmer for 15 minutes.
Add salt and pepper.
Stir in milk and cream of mushroom soup.
Heat until the soup thickens.
Put rice in bottom of double roaster pan.
Put in chicken parts.
Pour over Lipton onion soup (1 package makes 3 cups; see directions).
Pour in the
cream of chicken or cream of mushroom soup (not diluted).
Cook in oven for one hour at 350\u00b0.
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
Take Pyrex dish.
Add the 2 cans of white meat chicken (drained), then add cream of chicken and cream of mushroom soup. Mix well.
Add rice.
Combine with mayonnaise.
Blend all the ingredients well.
After ingredients are blended, add saltine cracker crumbs to the top of the dish.
Heat oven to 350\u00b0.
Place in oven and let dish cook for 30 minutes.
Serve dish whenever desired.
In blender, put milk, cheese and flour; cover and process at grind.
Add cooked broccoli and process again.
Add enough milk to fill the blender (1 cup).
Cook over low heat; stir until hot. Add 2 bouillon cubes, cream of celery and cream of mushroom soup. If soup is too thick, add more milk (slowly).
You can add more cheese if you want to.
In a 3-quart saucepan, combine broth, broccoli and onion. Cover and simmer 15 minutes.
Stir in milk and cream of mushroom soup.
Heat until hot, do not boil.
Combine broth, broccoli and onion in 3-quart saucepan.
Cover and simmer 5 minutes.
Stir in evaporated milk and cream of mushroom soup.
Heat slowly to serving temperature.
Do not boil. Serves 4.
Mix meat, egg, seasoning, bread crumbs, onion and soup.
Make patties and brown in skillet on both sides (Pam or water).
Take patties out of skillet and drain grease.
Add the rest of cream of mushroom soup and mushroom bits and pieces.
Put patties back in skillet; cover and put on low fire for 20 minutes.
Brown ground beef and drain.
Add cream of mushroom soup, salt, pepper, and milk and heat through.
Serve over rice.
Although I find as long as I salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to kick it up. :).
Cut green beans into bite size.
Boil about 1 quart of water for 5 minutes and take out.
Put green beans in casserole and pour can of cream of mushroom soup.
Put in oven or microwave for about 2 minutes.
Add the macaroni to boiling water.
Cook until done.
Brown ground beef in a covered skillet; drain off excess grease.
Mix ground beef and macaroni.
Add to this the cream of mushroom soup. Do not leave in metal pan or sitting out as mushrooms will become poisonous.
>of the usable meat off of the rotisserie chicken. You could use leftover chicken