Cook macaroni in 1 cup water in saucepan until tender and water is evaporated, stirring frequently.
Add vegetable-beef soup and 1 soup can water; mix well.
Bring to a boil.
Add rice, tomato soup, remaining soup can water and salt; mix well.
Simmer until rice is tender.
Yield:
4 servings.
Brown and drain ground beef.
In large bowl, add ground beef, onion and vegetable beef soup.
Boil macaroni; drain and add to rest of ingredients.
Add cheese, slice by slice.
Mix in 1/2 to 1 can of water; stir until mixture is creamy.
Bake for 15 to 30 minutes in oven at 350\u00b0.
Pre-heat oven to 350.
Pour can of soup into 1.5 qt casserole dish; add rice & mix.
Mix in croutons.
Pour water over everything, mix again.
Add in cheese.
Bake for 15 minutes.
Fill a large pot 3/4 full with water.
Add bouillon cubes. When boiling, add cut up spaghetti.
Cook 12 minutes.
Add vegetable beef soup and tomatoes.
Heat through.
Enjoy.
Brown meat and drain.
Pour meat into bottom of casserole dish.
Alternate layers of mushroom soup and vegetable beef soup. Place Tater Tots on top.
Bake at 425\u00b0 for 30 to 45 minutes or until Tater Tots are brown.
Serve with hot buttered rolls.
Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.
Place stew meat in crockpot.
Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
Add water and stir well.
Cook on low for five hours.
Sprinkle each bowl with Parmesan Cheese and serve.
In a large saucepan, combine tomato juice and all soups.
Stir until well blended.
Bring to a boil.
Reduce heat and let simmer. In a medium bowl, combine flour, salt, baking powder, milk and eggs.
Drop by level teaspoonfuls into simmering soup.
Cover; cook over medium heat for 10 minutes, or until dumplings are firm. Serve immediately.
eat. Cook and stir ground beef and ground turkey in the
In 3-quart saucepan, simmer beef shanks with the water, covered, for 1 1/2 to 2 hours or until meat is tender.
Chill beef and broth. Remove and discard fat.
Cut meat in small sizes. In saucepan, combine meat, 3 cups broth and remaining ingredients. Bring to boiling. Reduce heat, cover and simmer 15 to 20 minutes until vegetables are tender. Makes 6 servings.
Brown ground beef.
Put ground beef along with the rest of the ingredients in a pot on high.
Bring to a boil.
Turn heat down to medium and cook until the potato is soft.
In 3-quart saucepan, combine water and beef; bring to boiling. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender. Skim off fat (or chill beef and broth until layer of fat forms; remove and discard fat). Remove meat. Measure the cooking liquid; reserve 3 cups of the liquid to use in soup (save remaining cooking liquid for another use). When the meat is cool enough to handle, remove meat form bones; cut meat into bite size pieces. Discard bones.
In skillet, brown beef and drain off fat. Place beef in 3-4 quart crockpot.
Add remaining ingredients.
Cover and cook on low for 7-8 hours or high for 3 1/2 to 4 hours.
In a large skillet brown beef. Drain off fat.
Transfer meat to 3 1/2- to 4-quart slow cooker. Add the remaining ingredients to the cooker.
Cover; cook on low-heat for 7 to 8 hours or on high-heat for 3 1/2 to 4 hours.
Cook ground beef and onion in 4-quart Dutch oven, stirring frequently, until beef is brown; drain.
Stir in sauce mix, water, salt, pepper, mustard and tomatoes; break up tomatoes.
Heat to boiling, stirring constantly; reduce heat.
Cover and simmer 10 minutes, stirring occasionally.
Stir in noodles and vegetables. Heat to boiling; reduce heat.
Cover and simmer 10 minutes longer. Makes 6 servings.
In a large pot over medium heat, cook beef until brown; drain.
In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.
Heat oil in Dutch oven or large saucepan over medium high heat; brown meat.
Stir in remaining ingredients except mixed vegetables; bring to boil.
Reduce heat; cover.
Simmer 1 1/4 hours, stirring occasionally.
Add vegetables; simmer 15 to 20 minutes until beef and vegetables are tender, stirring occasionally.
Remove bay leaves.
Season to taste with salt and pepper.
Brown meat in skillet.
Drain.
Add soup and then 2 cans of water.
Mix well.
Cover and simmer 30 to 45 minutes.
For oven: Preheat oven to 350 degrees F (175 degrees C).
In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
Cook on low setting for 6 to 8 hours.
Preheat oven to 350 degrees Fahrenheit.
Drain the sauce from the vegetables/pasta of the vegetable-beef soup and reserve.
In a large bowl, stir together the egg, vegetables/pasta from the soup, and breadcrumbs.
Add the ground beef and mix until well blended.
Shape meat mixture into a rounded loaf shape and place in a baking dish.
Pour reserved sauce from the soup over the loaf.
Bake, uncovered, at 350 degrees Fahrenheit for 1 hour.