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Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream, mushrooms, and garlic
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.
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.
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.
Brown and season pork chops with garlic salt and pepper.
Add cream of mushroom soup and milk.
Mix well in pan.
Simmer until pork chops are done.
Approximate cooking time:
35 minutes.
Serve with gravy over rice (my favorite) or potatoes.
This is one meal my mother used to make.
Now it is my favorite meal to make at home.
Add onion, carrots, deer meat, pork, salt, sugar, and water to crock pot. Cook for 30 minutes.
Add cream of mushroom soup and cream of celery soup. Cook 3 1/2 to 4 hours.
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.
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. :).
an of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup Mix with
Cook fryer; bone and cut in small pieces.
Melt butter and pour over dressing mix; set aside.
Mix 1 cup chicken broth with cream of mushroom soup.
Mix 1 cup chicken broth with cream of chicken soup.
Put aside 1 cup of the dressing mix.
Add potatoes, cream of mushroom soup, onions, and water. Pour in enough chicken stock to
Toast bread; soak in chicken and rice soup. Mix all ingredients with meat. Shape meat mixture into balls and brown in fat. Put meat balls in casserole dish and cover with cream of mushroom soup mixed with 1/2 can water. Cover casserole and bake at 325\u00b0 for 2 hours.
brown chicken in vegetable oil, about six minutes on each side. cut into bite size pieces.
in clean skillet, on med-high heat, add 1 can cream of mushroom soup and 1/2 cup of milk until creamy and thick.
add chicken.
serve over spaghetti noodles (we like spaghetti noodles with a little butter). you may top off with some grated parmesean cheese.
Preheat oven to 375\u00b0.
Place chicken breast in a casserole dish.
Cook for 35 to 40 minutes, or until chicken is tender.
In saucepan, add cream of mushroom soup; fill can half full with water and pour in saucepan.
Add cayenne pepper, onion powder, garlic salt and pepper.
Stir and bring to a boil.
Once well blended, pour mixture over chicken breast in casserole dish.
Let marinate in the oven on 275\u00b0 for 20 minutes.
Serve on a bed of rice.
Makes 4 servings.
Brown your pork chops in a skillet.
Peel and slice the onion thinly.
Preheat oven to 350\u00b0F.
Place browned pork chops in a baking dish, layer with the sliced onions.
Top with mushrooms.
Mix cream of mushroom soup with the evaporated milk.
Pour over the top of the pork chops and onions.
Bake in the oven for about 45 minutes.
Serve hot.
Boil chicken until done. Strip chicken in bowl.
Pour cream of mushroom soup into pan. Pour 1 cup of water in.
Stir out lumps. Pour chicken into the pan.
Mix together.
Warm for 10 minutes. Serve over rice or mashed potatoes.
ot put a single layer of breaded chops in the oil
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.
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.