Dice carrots and potatoes; boil until tender.
Saute onions; add fresh mushrooms.
In large pot, mix the cream of celery and cream of mushroom soups and straw mushrooms.
Add the carrots and potatoes with water they were boiled in.
Simmer for a few minutes.
Place saucepan over medium heat.
For CREAM OF MUSHROOM or CREAM OF CELERY: melt butter and saute veggies.
For ALL: combine starch, liquid, and spices in a container with a tight fitting lid. Shake vigorously until well combined. Add to saucepan and stir constantly until thick.
To finish CHEDDAR CHEESE: Remove saucepan from heat. Add cheese and stir until melted.
In slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat in tender.
Serve over hot noodles.
owl.
Add cornstarch to mushroom sauce and bring to boil
f chicken, and cream of mushroom soups, and whisk all together. I
Preheat oven to 350 degrees Fahrenheit.
Using a nonstick spray, spray a 9x13 glass baking dish.
Arrange pork chops in the bottom.
Next add the sliced potatoes (drained).
Add sliced mushrooms (drained).
Mix the cream of mushroom soups with the sour cream and pour over the sliced mushrooms.
Add the crushed crackers on top. Dollop on the butter.
Cover with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
Cooking time will vary depending on the thickness of your pork chops.
he chicken and mushroom soups together. Pour the soups over the hash brown
Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
Cover and place in 350 degree oven for 3 hours.
Serve over steamed rice or noodles with a salad.
This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
I usually make extra and freeze it for another night.
o resistance.
Prepare the Mushroom Ragout:
While the potatoes
Cook and stir meat until brown.
Drain off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Divide mixture among four 1-quart freezer containers (about 3 cups in each).
Cool quickly.
Cover and label; freeze no more than 3 months.
Use freezer mix in the recipes posted separately.
roux. You can find recipes on this site on how
In 2-quart casserole, add mushroom and celery soups and mix. Place rinsed chicken in soup mixture.
Sprinkle onion/mushroom Recipe Secrets on top.
Add 1/2 cup water or chicken broth.
ream of chicken, cream of mushroom, and sour cream to saucepan
In a large skillet, saute chopped celery and onion in butter or margarine.
In separate skillet, brown hamburger.
In separate saucepan, cook rice. After all above items cook, add to a baking dish and stir with cream of chicken and cream of mushroom soups. Do not add water to soups.
Stir in soy sauce. Once completely stirred and smoothed over in baking dish, add cracker or bread crumbs by spreading on top.
Bake for 30 to 45 minutes.
Combine celery and mushroom soups.
Add water to soups and set aside.
In a buttered baking dish, layer beans, potatoes and onion. Pour half of soup mixture on top.
Place ground beef on top of this.
Pour remaining soup over the ground beef.
Bake at 375\u00b0 for 1 to 1 1/4 hours.
At end of cooking time, top with buttered Ritz crackers and return to oven until crumbs turn brown.
Brown hamburger, onions and peppers and drain well.
Mix together water, tomato and mushroom soups.
Add soups to hamburger mixture; add garlic.
Mix with cooked spaghetti and bake at 350\u00b0 until it bubbles through and through.
Serve.
Mix cheese in before baking.
This will freeze very well.
Serves 12.
Mix all ingredients except soups together; mix very well. Form meatballs (small); fry on medium heat until done.
When all meatballs are fried, put all meat balls back into pan.
Mix soups together with one can of water.
Pour over meatballs.
Bring to boil, stirring well.
Then turn on low and simmer until time to serve.
Cook chicken until tender, tear into bite size pieces in 2-quart casserole bowl.
Pour cream of chicken and cream of mushroom soups over bite size pieces of chicken.
Prepare Stove Top stuffing according to the directions.
Put on top of the casserole.
Bake at 350\u00b0 until brown, 45 minutes to 1 hour until the soups are bubbling up through.
una.
mix noodles, tuna, soups together and spread 1/2
Preheat your oven to 350\u00b0.
Place your pot roast into a casserole dish or a baking bag; either will do.
If you place it in a casserole dish, it needs to have a cover.
Mix all the soups and liquid together; pour onto pot roast.
Bake for 3 hours. Serve pot roast with mashed potatoes or rice.
You'll already have your gravy.
Enjoy!