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.
Place potatoes in a pot. Add cold water to cover. Heat over med high heat. Cook until potatoes are tender. Do not drain!
Stir in cream of onion soup, cream of celery soup, evaporated milk, and butter. Cook 15 minutes.
Serve soup topped with cheese and bacon bits.
can of cream of celery soup and 1 can of water
Combine potatoes, onion, chicken broth, and water in Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer for 30 minutes.
Stir in celery soup, chicken soup, and milk.
Heat thoroughly.
Garnish if desired with shredded cheddar cheese, diced cooked ham, or bacon.
Makes 2 1/2 quarts.
Saut onion in butter until tender. Add potatoes and cook over low heat until tender. Add milk and cream of celery soup; simmer until heated through. Add 1 cup of cheese. Bring to boil and cook until cheese is melted. Season with salt and pepper. Serve with a sprinkling of Cheddar cheese and bacon bits on top. Serves 8.
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.
In a skillet, brown the ground beef with onions; drain. Place potatoes and seasoning mix in the slow cooker; cream of celery soup. Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 4 to 6 hours.
Note: Feel free to add a vegetable to this recipe. Simply add it withthe soup. This recipe could use any boxed potatoes wit success. Feel free to season hamburger as you would if you were making cheeseburgers.
Layer the green beans, corn, and water chestnuts in a 9 x 13 pan in the order given.
Mix the sour cream and cream of celery soup.
Spread over vegetables layer.
Top with the shredded cheddar cheese.
Mix the crushed Ritz crackers with the stick of butter.
Sprinkle on top.
Bake 350 degrees for 45 minutes.
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
Combine water, bouillon cubes, carrots, potatoes, celery, onions, parsley, salt and pepper in large pot.
Cook over medium heat for 40 minutes; add milk and butter and cook another 30 minutes.
Serves 6.
This is a very easy and economical recipe. Serve with homemade bread.
add 1 can Cream of Celery soup and stir scraping the juicy
Thaw potatoes slightly for easier mixing.
In a large bowl and using a wire whisk, blend together well, the sour cream and soup.
Stir in the hash browns, onion and celery.
If you are using the mushroom or celery soup instead of the cheese soup, you can add 1 cup of grated strong cheddar cheese at this point if you wish.
But it is just as good without.
Spread into a greased 9\" x 13\" casserole dish.
Sprinkle with Italian cheese blend and lastly with Parmesan cheese.
Bake at 350 degrees F for 1 to 1 1/2 hours.
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.
Place meat in Dutch oven.
Season with salt, pepper, paprika and onion soup mix.
Add potatoes, carrots, celery and mushrooms. In saucepan, blend celery soup with water and wine, cooking over medium heat.
Before mixture begins to boil, remove from heat and pour over meat and vegetables.
Cover and bake at 250\u00b0 to 300\u00b0 for 4 to 5 hours, until vegetables are tender.
utter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle
In a large saucepan saute oil, celery, carrot, potato and onion over medium heat until almost tender. Add shrimp, celery soup, mushroom soup, milk, curry powder, and coconut milk. Reduce heat to low and let simmer for 20 minutes. Salt to taste.
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.
alt, black pepper, and ground celery seed; break the turkey apart