Line a pan with a large piece of foil.
Sprinkle onion soup mix in bottom of pan.
Lay roast on top of dry soup mix.
Sprinkle roast with salt and pepper.
Pour mushroom soup over top of roast. Fold foil loosely over top of roast.
Cook in oven at 325\u00b0 about 2 1/2 hours or until tender.
op. Mix water, cream of mushroom and onion soup together in a separate bowl
Brown beef tips (roll in flour and place in cooking oil). After beef tips are good and brown place in crock-pot.
Pour mushroom and onion soup over beef tips and cook 6 to 8 hours on low temperature.
Serve on rice.
Brown chicken in oil over high heat; remove from pan.
Brown onions in pan.
Add broth, garlic, chives, parsley, pepper and onion soup mix.
Cook 5 minutes.
Brown italian sausage in large skillet over medium-high heat. Drain fat. Transfer to 4 or 5 quart slow cooker.
Add undrained tomatoes, water, and onion soup.
Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
If using low heat, turn slow cooker to high. Stir in kale and tortellini into soup. Cover and cook for 15 minutes more. Garnish with grated Parmesan cheese.
Mix together well the hamburger, oats, milk, egg and spices. Shape into 18 medium-sized meatballs.
Bake at 400\u00b0 for 15 minutes or until browned.
Drain grease.
Cook onion soup mix and water, with meatballs added, in a Dutch oven pan over low heat for 20 to 25 minutes.
Sprinkle Parmesan cheese on top.
Brown the ground beef in a large pot, add the potatoes, and the salt, warm through without browning the potatoes. Add the water and the packages of onion soup mix. Simmer for 30-40 minutes. Enjoy!
Brown roast on all sides in oil.
Drain and place in slow cooker.
Combine beer, tomato sauce and onion soup mix.
Blend well.
Pour over roast. Cover and cook 8 hours on low.
Add peppers during final 2 hours.
edium heat. Add bacon; cook and stir for 3 mins or
epper, oregano, basil, seasoned salt, and onion soup mix.
Stir in boiling
In skillet, cook bacon.
Remove and crumble.
Reserve 2 1/2 tablespoons drippings.
Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 5 minutes or until mushrooms are tender and liquid is almost evaporated.
Add onion soup mix and pepper, then cream cheese. Combine thoroughly.
Simmer, stirring constantly, until cream cheese is melted.
Stir in sour cream and bacon; heat through. Garnish, if desired, with parsley, mushrooms and bacon.
Serve with assorted bread.
Season chicken pieces.
Keep out small amount of mushroom soup and onion soup mix.
Combine first 4 ingredients.
Place in greased 9 x 13-inch baking pan.
Place chicken pieces over rice mixture.
Put small amount of reserved mushroom soup on top of each piece of chicken; sprinkle with a little of the dry onion soup mix.
Cover tightly and bake at 350\u00b0 for 1 hour.
Uncover last 15 minutes to brown.
Add olive oil to large pot, brown beef.
Add garlic and cook for another 1-2 minutes.
Add broth, tomatoes, onion soup mix, water and spices to pot. Simmer for at least 1 hour.
Add vegetables and rice to pot. Add more water if needed. Note the squash will break down so that you don't notice it in the soup, it just makes the broth creamier. It is a great way to get your kids to eat more veggies without them knowing!
Simmer an additional 1/2 hour to 40 minutes - until rice is cooked.
Enjoy!
he beef, bread crumbs, milk and onion soup mix in a large bowl
Preheat oven to 350 degrees F (175 degrees C).
Combine bread crumbs, cottage cheese, Cheddar cheese, nuts, eggs and onion soup mix in a medium size mixing bowl. Mix well.
Form the mixture into patties and place one at a time in a skillet with oil. Fry until both sides of the patties are browned.
In a small bowl mix mushroom soup and milk together.
Place fried patties in a 9x13 inch casserole dish. Pour the milk and mushroom soup mixture over the patties. Bake for 25 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
edium heat.
Add celery and cook about 5 minutes or
Place heavy-duty aluminum foil in baking pan, 9 x 9 x 2-inches.
Mix meat and onion soup mix; turn onto foil and shape into loaf.
Spread mushroom soup on loaf.
Fold foil loosely over meat.
Bake at 350\u00b0 for 1 hour and 20 minutes.
Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.
Heat oven to 350 degrees. Arrange the chicken in an oblong baking dish.
Mix together the Russian dressing, apricot preserves and onion soup mix. Pour over the chicken.
Cover with foil and bake covered at 350 degrees for one hour. Uncover and bake for another 30 minutes.