nd set aside.
Place asparagus into a large skillet with
Melt butter in saucepan.
Add flour, liquid from asparagus and cream of asparagus soup; heat until creamy.
Combine milk and cornstarch; add this to mixture and cook until thickened.
In casserole dish, layer with 1/2 of the English peas and 1/2 the asparagus, then covered with half of thickened sauce and repeat with remaining peas, asparagus and sauce.
Top with grated cheese and bake at 350\u00b0 until heated throughout and cheese is melted, about 15 to 20 minutes.
Watch closely.
Drain asparagus and use the liquid to thin down the cream of asparagus soup to the consistency of thick gravy.
Place cut asparagus, eggs, cheese, pepper and 1/2 of the onions in casserole dish.
Pour soup mixture over all and mix gently.
Cover with remaining onions.
Heat in oven until hot and bubbly.
Drain asparagus spears and place in Pammed ovenproof dish. Pour over this 1 can cream of asparagus soup (not diluted).
Top with a light sprinkling of crushed cheese crackers; can add sliced almonds, also.
Bake at 350\u00b0 for about 30 minutes or until bubbly.
In medium saucepan, combine cream of mushroom soup, asparagus, milk and cream.
Heat just to boiling.
Add crabmeat.
Heat thoroughly.
Remove from heat.
Stir in sherry.
Stir in butter, dash of hot sauce and Old Bay seasoning.
Serve sprinkled with paprika and chopped parsley.
Heat soup (undiluted); dissolve jello in it.
Add cream cheese, then add other ingredients.
Blend well and pour into shallow pan or mold.
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.
In large saucepan, combine soup.
Slowly stir in water and milk.
Stir in sherry and half of cheese cubes.
When very hot, but not boiling, add chopped parsley, almonds and the rest of cheese cubes.
Serves 4 to 6.
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
br>Whisk in 1 can cream of chicken soup (prefer Campbell's). Do
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.
Place broccoli in a saucepan with about 3 cups of water and bring it to a boil.
Boil broccoli for 10 minutes and set aside. In a large saucepan, melt margarine; saute onion until tender. Add garlic salt, pepper and cream of celery soup; cook until smooth.
Gradually on low heat, add milk until a smooth texture is reached.
Drain broccoli well and add to soup.
Add Velveeta cheese to taste, if desired.
Simmer on low for about 20 minutes. Adjust seasonings to taste.
Saute onion in melted butter.
Peel potatoes and cut into small cubes.
Add to onion and barely cover with hot water. Season with garlic salt, salt and pepper.
Cook until soft.
Stir in can of cream of chicken soup.
Cut cheese into thin slices and stir in.
Stir until the cheese is melted.
Stir in 1 1/2 to 2 soup cans of milk, depending on how thick you prefer your soup.
br>Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream, mushrooms, and
Combine broth, broccoli and onion.
Cover and simmer for 15 minutes.
Add salt and pepper.
Stir in milk and cream of mushroom soup.
Heat until the soup thickens.
Combine cream of potatoe soup and half and half in large saucepan, stir until well combined. Add butter and rest of seasonings. Heat slowly and stir often. DO NOT BOIL! Add crab and simmer at least 20 minutes. Enjoy!
Sprinkle chicken breasts with pepper, thyme and soy sauce. Spray casserole dish, cover and bake 30 minutes.
Add cream of chicken soup and water.
Bake uncovered 30 minutes longer.
Serve with rice.
Use as many pork chops as needed.
Spread small amount of mustard onto each chop.
Bread in flour and fry in Crisco until well done and browned.
Drain and add cream of mushroom soup (measure in soup cans).
Simmer on low heat in pot until soup thickens.
Chop stems from head of broccoli. Simmer in one can chicken broth until tender. Add one can cream of mushroom, cream of chicken, or cream of celery soup. Bring to almost boiling while stirring. Add Half and Half or milk. Heat and serve. Top with grated cheddar cheese, if desired.
In blender, put milk, cheese and flour; cover and process at grind.
Add cooked broccoli and process again.
Add enough milk to fill the blender (1 cup).
Cook over low heat; stir until hot. Add 2 bouillon cubes, cream of celery and cream of mushroom soup. If soup is too thick, add more milk (slowly).
You can add more cheese if you want to.