Heat olive oil in a large skillet. Add pork cubes and season generously with poultry seasoning, garlic powder, and black pepper. Cook until pork is no longer pink.
Add onions and mushrooms, and saute until onions are translucent.
Stir in the two cans of mushroom soup & gravy mix. Simmer on low for fifteen minutes.
Serve over top of mashed potatoes or noodles.
Cut off fat from round steak and cut into 3 x 3 inch pieces.
Whisk water and mushroom soup together in a bowl, then pour just enough to thinly coat the bottom of a 13 x 9 pan.
Place the pieces of round steak evenly around the pan.
Cut onion into slices and place them evenly on top of the meat.
Pour the rest of the mushroom soup mix on top of the round steak and onions.
Cover with foil and bake at 325 degrees for 2 1/2 to 3 hours.
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.
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Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream
Put 1lb of ground beef in big bowl, add only half of the golden mushroom soup and everything else.
Use hands to mix all toghther.
After all the ingredients are mixed in then shape into a loaf and put in a glass dish, bread kind.
Bake in a 350* oven for an hour or until it is done.
While the meatloaf is cooking take the other half of soup and add some water, 1/4 cup or so and warm up on stove.
Use this to put on each cut piece of meatloaf for a gravy.
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.
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.
Combine all the ingredients, except the mushroom soup.
Shape the mixture into balls the size of large walnut.
Brown well in skillet.
Pour off any excess grease and add the soup.
Simmer for 45 minutes (the soup may be diluted with milk if a thinner gravy is desired).
Serves 4 to 6 people.
Put roast in skillet.
Brown on both sides.
The darker the better the gravy.
After browned put in oven pan.
Mix mushroom soup and 1 can milk.
Pour over the roast.
Take package of onion soup mix and pour all over roast.
Cook at 350\u00b0 for 1 1/2 hours.
mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt
Brown pork chops in a little oil.
After browning, put in a baking pan and pour mushroom soup over chops (spread soup around to cover chops good).
You can add onions also for added flavor. Bake at 350\u00b0 for about an hour or until done.
This is good with mashed potatoes because the soup is going to make a tasty gravy.
Place roast in slow cooker.
Sprinkle onion soup mix over roast.
Add both cans of mushroom soup.
Cover and cook on low for 8 hours.
In a crockpot add mushroom soup and onion soup mix, mix well and add chicken breast and seasoning - crushed peppercorn, creole seasoning, garlic powder.
Cook on high for 4-5 hours, or on low for 6-8 hours.
Garnish with Onion rings and FRENCH'S(R) French Fried Onions.
Serve with Rice.
br>Serve with Wild Mushroom-Shallot Gravy.
GRAVY:.
Preheat oven to
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.
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
quarts of water to mushroom broth and add in mushrooms
can of condensed cream soup: In a saucepan, whisk 8
Place one can of mushroom soup into crock pot, add the chicken breasts, garlic, onion, celery and pepper.
Add second can of mushroom soup, place on low setting.
cook all day.
Steam 2 cups of rice in 3 cups of water.
Place chicken and sauce on top of rice and serve.
Mix meat, egg, seasoning, bread crumbs, onion and soup.
Make patties and brown in skillet on both sides (Pam or water).
Take patties out of skillet and drain grease.
Add the rest of cream of mushroom soup and mushroom bits and pieces.
Put patties back in skillet; cover and put on low fire for 20 minutes.