bout the soup: The recipe software interpreted \"creamy mushroom soup\" as cream of mushroom soup. Do not
Combine all ingredients in a saucepan over medium heat. Cook until heated through and serve.
NOTE: The original recipe states to puree the ingredients before adding the mushrooms, but, I prefer a more chunky texture, so I skip that step.
Preheat oven to 350\u00b0F.
In large bowl, combine all ingredients, except for Creamy Mushroom Sauce.
Stir to combine.
Spoon into a buttered 9x13 inch baking dish.
Bake, uncovered, for 50-60 minutes or until a knife inserted comes out clean.
Cut into squares to serve.
Creamy Mushroom Sauce: In sauce pan, combine soup, milk and sour cream.
Heat through until hot, but do not boil.
Spoon over chicken squares.
In pan, slightly brown chicken.
Separately brown butter. Saute garlic, onion and tomatoes until well cooked.
Add the chicken and broth and simmer until chicken is tender.
Remove from heat and arrange in Pyrex dish.
Strain sauce.
Melt butter in skillet; blend flour, wine, carrot, mushroom soup, butter, mushrooms and strained sauce.
Pour mixture over chicken.
Cool and cover with creamy mashed potatoes.
Bake in preheated oven at 350\u00b0 for 20 minutes uncovered until top is golden brown.
Preheat oven to 350\u00b0F.
Cook pasta according to package directions.
In large skillet add ground beef.
Add soup mix, garlic powder, and Italian seasoning to ground beef.
Mix well.
Cook until no longer pink.
Drain.
Add pasta.
Fold mushroom soup gently into meat mixture.
Pour into sprayed 8 x 8-inch square baking dish.
Sprinkle bread crumbs over top.
Drizzle with melted margarine.
Bake at 350\u00b0F for 20 minutes or until bread crumbs are browned.
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.
Sprinkle first with paprika, then wrap chicken breast in 2 slices of bacon in criss cross style, place in a 9x13 sprayed baking dish.
Mix mushroom soup with sour cream and pour over top of chicken.
Sprinkle almonds over casserole.
Cover with foil and bake at 325 for 1 1/2 hours.
mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt
tir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2
hicken breast.
Gently spoon mushroom soup over chicken pieces and onion
In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
Stir in water, mushroom soup, and bouillon.
Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
Top each serving with a dollop of sour cream.
4 servings.
Saute mushrooms and onion in butter until tender.
Add chicken, mushroom soup, milk and noodles.
Simmer slowly for 30 minutes.
Add more milk if the soup becomes too thick.
nd bubbly.
Add in mushroom soup and 1/3 cup Parmesan
Mix beef, onion and bell pepper.
Roll out in balls.
Fry until brown; drain fat.
In saucepan mix 1 can water and can of mushroom soup.
Cook until creamy.
Pour over meat balls and cook on low heat until brown.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.
Combine all ingredients, except fresh mushrooms and wine in a large Dutch oven, and stir well.
Cook over heat until cheese is melted, stirring frequently.
Stir mushrooms into soup and cook over low heat for 20 to 30 minutes, stirring frequently.
Stir wine into soup just before serving.
Combine first 7 ingredients.
Stir over low heat until cheese melts.
Stir sliced mushrooms into soup.
Add some chopped fresh or dried parsley.
Cook over low heat for 20 minutes.
Add wine just before serving.
inutes. Keep aside for the creamy mushroom sauce.
For the filling
p the sauce.
For creamy-mushroom sauce: Increase heat under skillet
if desired.
Serve with Creamy Mushroom Gravy. Yield:
8 servings