Brown the hamburger and onion together in a dutch oven or large pot, until the onion is clear.
Drain the fat.
Add the remaining ingredients, while stirring occasionally, bring to a boil.
Reduce heat and simmer 10 minutes, stirring occasionally or until carrot is cooked.
Serve and Savor!
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.
Brown Hamburger.
Add rest of ingredients in large pot. Add 2 inches of water
to cover the soup in pot.
simmer on stove till soup starts to reduce. 1- 1 1/2 hours.
Break up the hamburger and cook in skillet. Make
eat down to low so soup is barely simmering, cover, and
Brown hamburger, drain.
Add to soup starter and water according to soup directions.
Cook as directed on soup starter package.
basil, seasoned salt, and onion soup mix.
Stir in boiling
Preheat oven to 325\u00b0.
Cook chicken in boiling, salted water to cover in saucepan until tender; drain.
Cool and cut into bite size pieces.
Place chicken in 9 x 12-inch baking dish.
Pour mixture of soup and broth over chicken.
Combine baking mix and milk in a bowl; mix well.
Pour over chicken.
Bake for 35 minutes.
Drizzle melted butter over top.
Bake for 10 minutes longer.
This easy recipe can be prepared ahead and can be frozen.
Yields 6 servings.
Cook rice in water with salt.
Bring to boil and remove from heat.
Let set, covered, for 15 to 20 minutes.
Stir a few times. Saute chuck.
Drain excess fat and return to frypan.
Add salt and pepper.
Add onion and green pepper.
Mix.
Then add tomato soup and mix well.
Pour over rice (when done) in casserole dish. Blend well and serve with hot rolls or soft bread sticks.
In large bowl, mix 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg.
In baking pan firmly shape meat mixture into 8 x 4-inch lof pan.
Bake at 350\u00b0 for 1 1/2 hours. Spoon off 2 tablespoons drippings; reserve.
In saucepan over medium heat, heat remaining soup, water and reserved drippings. Bring to a boil, stirring constantly.
Thin sauce with additional water to desired consistency.
Spoon over meat loaf.
Makes 8 servings.
Serve with your favorite vegetables.
Brown hamburger; drain well. In large pot, combine all ingredients.
Simmer 2 hours.
This recipe is a good camp dish, stretches easily.
Combine with hamburger, cook for 1/2 hour more.
You can double recipe, as it freezes well.
rained/seasoned) or frozen, in soup pot, over medium heat.
Brown hamburger and onions.
Peel and slice potatoes.
Add 1/3 can water to vegetable soup and add to hamburger.
Fix potatoes and hamburger-soup mixture in layers and repeat until all is used. Add 1/3 can water to mushroom soup and pour over top of casserole.
Bake 1 hour.
In large bowl, mix thoroughly 1/2 cup of the mushroom soup, beef onion soup mix, bread crumbs and egg.
In 12 x 8-inch baking pan, firmly shape meat mixture into 8 x 4-inch loaf.
Bake at 350\u00b0 for 1 1/4 hours or until done.
Spoon off 2 tablespoons dripping; reserve.
Cook celery and onion in broth until tender.
Add other ingredients and cook until noodles are tender.
This is an easy recipe that is very good and rich.
Brown hamburger and onion; drain.
Peel and slice the potatoes. In bowl mix soup with 1/2 can water.
Layer potatoes, hamburger, soup and cheese with 2 layers each always ending with cheese. Cover and bake at 375\u00b0 for 45 minutes; the last 15 minutes of baking, remove cover.
Will feed 8 to 10.
Mix Bisquick and enough water to make a soft dough.
Roll into a rectangle 1/4-inch thick.
Mix hamburger, soup and onion.
Spread thin onto Bisquick and roll up.
Cut into 1 1/4-inch slices and place on greased cookie sheet.
Bake at 400\u00b0 for 15 minutes.
Serve topped with hot mushroom soup poured over (don't thin the soup too much).
*The recipe
calls for peeling these vegetables, but in the interest of
adding
bulk to our diet, I simply scrub them well and use them peels and all.
In a medium bowl, stir sour cream, mayonnaise, soup mix, salsa, chili powder and cilantro until well mixed. Cover and chill 2 hours.
Serve with tortilla chips or cut up vegetables.
Makes about 3 cups.