Preheat oven to 350\u00b0F.
In medium bowl, combine soup, milk, Worcestershire, pepper, garlic powder, and cheddar.
Place enough soup mixture in baking pan to cover bottom (I use square 9x9-inch pan).
Place pork chops in baking pan, and add onions, asparagus and mushrooms.
Pour remaining soup mixture over top.
Bake, uncovered, for 45 minutes, stirring occasionally (I flip the chops over about halfway through cooking).
If top becomes too brown, cover with aluminum foil.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
- Add the soup, sour cream, salt (go easy, the soup has salt), pepper
ut are spread throughout the soup.
Cook for about 5
STOVETOP DIRECTIONS.
In large stockpot, brown bacon and onion. Drain bacon grease if desired.
Add all 4 cans of soup, along with all milk.
Stir until ingredients are well-combined and bring to a simmer.
Add Velveeta cheese to simmering mixture; stir until combined & melted.
Add cooked Uncle Bens Wild Rice; stir until combined.
Add salt & pepper to taste, as well as any water, to give desired texture.
Serve hot with crusty bread.
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.
Mix chicken, soup, liquid and spices.
Bring to boil.
Pour in noodles and simmer for 10 to 15 minutes.
Serve with crackers or toast.
Preheat oven to 350\u00b0F.
Boil chicken breast until tender; drain and cube.
Spread evenly over the bottom of a square casserole dish.
Salt and pepper to taste.
Mix sour cream and chicken soup in a separate bowl.
Spread the sour cream and soup mixture over the chicken in the casserole dish.
Crush the Ritz crackers and spread over top of the casserole.
Spoon melted butter on top over all.
Bake in a 350\u00b0F oven until top is golden brown, approximately 20-30 minutes.
Simmer the carrots, onion and celery in the chicken broth until soft.
Add the corn, peas, salt, pepper, poultry seasoning and chicken.
Add the cream soups and mix well over medium heat until incorporated.
Simmer for 30 minutes.
For the dumplings, mix the egg, milk, and melted butter.
Add to the flour and add salt, pepper and parsley.
It will make a thick sticky batter.
Drop by spoonfuls into the simmering soup.
Cover and simmer for 15 minutes,
Do not allow soup to boil.
Serve in large bowls.
over low heat, whisk together soup, milk, parmesan, and mustard; add
n the two cans potato soup and two cans clams WITH
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
Mix all and get soup hot enough to melt frozen broccoli and cheese.
Serve hot.
Preheat oven to 400\u00b0F.
Cook Stuffing with Butter & Water according to package directions.
Combine well Cream of Chicken Soup and Half & Half in a mixing bowl.
In a 13 x 9 casserole dish, arrange Chicken in a single layer.
Spread Soup mixture evenly over the top of chicken.
Sprinkle over pepper to taste.
Spoon Stuffing evenly over the top of Soup mixture.
Bake for 30-35 minutes until Chicken is cooked through.
Heat soup and milk just until well blended.
Arrange potatoes, onions and soup in layers in buttered casserole.
Cover and bake at 375\u00b0 for 1 hour.
Uncover and bake an additional 15 minutes.
Preheat oven to 400 degrees F (205 degrees C).
Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.
In a large pot, heat Cream of Celery soup and milk on medium heat.
Mix ground beef, rice, water, onion powder, salt and pepper until combined.
Form into 1 inch balls
Drop into soup.
Cover and simmer on medium low for about 45 minutes.