owl, mix the cream of mushroom soup with 1 1/4 cups
owl, combine mayonnaise, sour cream, mushroom soup and cheeses.
Stir and
Preheat oven to 350\u00b0F.
Cook pasta according to package directions.
In large skillet add ground beef.
Add soup mix, garlic powder, and Italian seasoning to ground beef.
Mix well.
Cook until no longer pink.
Drain.
Add pasta.
Fold mushroom soup gently into meat mixture.
Pour into sprayed 8 x 8-inch square baking dish.
Sprinkle bread crumbs over top.
Drizzle with melted margarine.
Bake at 350\u00b0F for 20 minutes or until bread crumbs are browned.
Sprinkle first with paprika, then wrap chicken breast in 2 slices of bacon in criss cross style, place in a 9x13 sprayed baking dish.
Mix mushroom soup with sour cream and pour over top of chicken.
Sprinkle almonds over casserole.
Cover with foil and bake at 325 for 1 1/2 hours.
\" x 9\" oven-proof casserole dish by rubbing inside with
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted.
Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted.
Grease casserole dish.
Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.
Bake in 375 degree F (175 degrees C) oven for 20-25 minutes, or until bubbly.
heet and a 2-quart casserole dish.
Whisk milk and
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
Toast bread; soak in chicken and rice soup. Mix all ingredients with meat. Shape meat mixture into balls and brown in fat. Put meat balls in casserole dish and cover with cream of mushroom soup mixed with 1/2 can water. Cover casserole and bake at 325\u00b0 for 2 hours.
ight before baking, prepare the casserole and the next morning prepare
br>Butter a 3-quart casserole dish.
In a large
Heat mushroom soup, water and 1 1/2 cups cheese.
Pour mushroom mixture over potatoes and meat.
Sprinkle with remaining cheese, salt and pepper to taste.
Bake at 375\u00b0 for 45 minutes or until potatoes are done.
(If desired, cook in crock-pot for several hours on low.)
Preheat oven to 375 degrees.
Mix flour with 1 T of the ranch dressing mix in a plastic bag.
Shake chicken pieces in mixture.
Melt butter and fry chicken pieces for a few minutes until brown.
Mix remaining ranch dressing, mushroom soup, sour cream, ricotta cheese, broccoli, mushrooms and soy milk in a bowl.
Put chicken into a large casserole dish (approximately 12\"x15\" or larger).
Pour the mixed ingredients over the chicken.
Bake for 35 minutes or until chicken is cooked through.
rease 3 quart (13x9x2 ideally) casserole with butter, save remaining.
\" x 9\" oven-proof casserole dish by rubbing inside with
n a small bowl, combine mushroom soup, skim milk and parsley flakes
uncooked) in 4-quart covered casserole.
Saute mushrooms and drain
In a pot, cover chicken in water and cook until tender. Remove chicken from water and bone and chop.
Cool broth and remove fat.
To broth add onion and garlic.
Simmer for 45 minutes.
Add chicken and green chilies; cook 1 more hour.
Add 2 cups cream of mushroom soup and sour cream.
Mix and heat for 10 minutes.
Add grated Jack cheese and allow to melt.
Serve.
he heat and add mushrooms, mushroom soup, and beef broth and simmer
Spray casserole dish with Wesson cooking spray.
Place cube steak in dish and sprinkle with Worcestershire sauce.
Top with mushroom soup.
Spread evenly over steak.
Cook at 325\u00b0 for 40 minutes.