I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Mix well and shape in a loaf.
Let it sit in the refrigerator for at least 8 hours or overnight.
Slice in pieces and fry until brown.
Put slices in layers in a roasting pan spread cream of mushroom soup over the top - making sure to cover each piece.
Bake 1 hour at 325 degrees.
aking pan.
Spread the soup in bottom of pan. Place
Combine beef, cracker crumbs, milk and onion soup mix and press onto a cookie sheet.
Put in refrigerator overnight.
Cut into squares.
Roll in flour and fry until brown.
Mix soup with water and pour over meat.
Bake, covered, for 1 hour at 350\u00b0.
In a mixing bowl combine oats, sugars, flour and salt. Combine soda and water.
Stir into oats mixture along with shortening and vanilla.
Roll into walnut-size balls.
Place on greased cookie sheets.
Bake at 350\u00b0 for about 10 minutes or until golden brown.
Remove and allow to stand about 2 minutes before removing to wire rack to cool. (Poor Man's Cookies because they contain no eggs, milk or nuts.)
Mix the first 5 ingredients.
Press into a 9 x 13-inch pan. Refrigerate overnight or until very firm.
Cut into serving pieces. Dip in flour and brown in skillet using Crisco or oil.
In a 9 x 13-inch pan, put 1/2 can mushroom soup and 1/2 can beef gravy.
Lay meat in soup and gravy.
Top with 1/2 can soup and 1/2 can gravy. Bake in a 350\u00b0 oven for 1 hour.
This freezes well.
Mix everything but soup and shape in a narrow loaf pan.
Let set in refrigerator overnight.
Slice in pieces and fry until brown.
Put slices in layers in pan and spread mushroom soup on each piece.
Make brown gravy in pan you fry in and mix with mushroom soup and pour over meat.
Bake at 300\u00b0
for 1 hour.
Mix all together, except the soup.
Spread on cookie sheet. Chill.
When firm, cut into squares.
Dust with flour and brown. Place browned squares in baking dish.
Pour the can of mushroom soup, diluted over the squares and bake for 1 hour at 325\u00b0.
A family favorite!
Combine meat, crumbs, water and seasonings.
Press onto 13 x 9 x 2-inch pan 1-inch thick.
Refrigerate until cold.
Cut into squares.
Roll in flour and brown in skillet.
Put squares in casserole.
Pour soup over (do not dilute soup).
Bake covered in a 350\u00b0 oven for 1 1/2 hours.
Mix together first 4 ingredients and spread on cookie sheet. Cover with foil and put in refrigerator overnight.
Cut in squares and roll in flour.
Return to greased pan.
Combine soup and water; pour over meat.
Cover pan with foil and bake at 350\u00b0 for 1 1/2 hours.
Reduce heat to 325\u00b0 and remove foil.
Bake 15 minutes longer.
Combine all ingredients except soup or gravy mix.
Press into 9 x 13-inch pan.
Refrigerate overnight.
Cut into serving slices and brown in skillet.
Place into baking dish.
Pour soup over mixture and bake covered for 1 hour at 350\u00b0.
Heat oven to 350\u00b0.
Brown hamburger meat; drain.
Flatten meat in bottom of baking dish.
Peel potatoes and slice 1/8 to 1/4-inch thick and layer over meat.
Slice onion and layer over potato layer.
Combine soup and milk together.
Pour over all layers. Salt and pepper to taste.
(You may layer any way you like, and you can add peppers, green beans, etc.)
Cook covered with foil 30 minutes or until potatoes are tender.
Chop onions and mix with ground beef and your favorite seasonings.
Pat ground beef into 8 hamburgers and fry until they are done completely.
Line a 9 x 13-inch cake pan with tinfoil and put 1 can each of cream of mushroom and cream of celery soup.
Put half a can of mushrooms in the bottom, also.
Put in the hamburgers.
Cover the hamburgers with the remaining cans of soup and mushrooms.
Cover with more tinfoil.
Bake in the oven at 350\u00b0 until gravy is thoroughly cooked.
Enjoy!
Mix hamburger, crumbs, milk, salt and pepper.
Press on cookie sheet to 1/2-inch thick.
Refrigerate overnight, then cut into squares, roll in flour and fry in skillet until light brown.
Put meat in baking pan.
Mix mushroom soup with water.
Pour over meat and bake at 325\u00b0 for 1 hour.
Mix all but mushroom soup and mold in a loaf pan.
Refrigerate overnight; unmold and slice.
Fry until brown on both sides.
Put in baking dish and cover with mushroom soup.
Bake at 325\u00b0 for 1 hour.
cream of soup.
Gently spoon mushroom soup into mixture. Mix
Mix all ingredients, except soup, and press in 9 x 13-inch pan.
Chill several hours or overnight.
Cut into squares; roll in flour and brown.
Pour 1 can soup in pan; place browned meat squares on top of soup and pour other can of soup over top.
Cover and bake at 350\u00b0 for 1 hour.
Mix everything together except soup.
Press into cookie sheet and refrigerate overnight.
In morning cut into squares, roll in flour and brown in frying pan.
Put in roaster and pour undiluted soup over meat.
Bake at 350\u00b0 for 1 hour.
Mix all ingredients except soup.
Shape into patties.
Chill or freeze overnight.
Remove from refrigerator.
Roll in flour and brown in skillet (in Crisco or oil).
Put in shallow pan.
Cover with soup.
Bake 45 minutes to 1 hour.