Empty Cheddar cheese soup cans into pan on stove top.
Stir in soup cans filled with milk on medium heat.
After lumps are gone, stir in rest of ingredients.
Cook for 1/2 hour over medium-high heat, stirring occasionally.
Can be served over baked potato, toasted bread or in a bowl.
Cook potatoes, celery, carrots, onion and pepper in water until tender. Do not drain.
Make a white sauce of oleo, flour and milk (will not be thick).
Beat in Cheddar cheese soup and diced ham.
Combine all together and heat.
live oil in a large soup pot or Dutch oven over
melt butter in small boiler, add onions and cook until tender.
while they are cooking, steam broccoli and carrots in steam bag in microwave for about 4 minutes or until tender.
Move carrots and broccoli into boiler with onions and saute for a minute or two, adding kosher salt and fresh pepper at this point.
Add campbell's cheddar cheese soup and 1/2 can of milk and stir until smooth over low heat.
add cheese to soup when ready to serve.
for a little kick, add 1/4 teaspoon of cajun seasoning while cooking over low heat.
Wash broccoli, cut the florets into small bitesize pieces.
Wash potatoes, microwave until bake throughout (usually around 10 mins, depending on your microwave).
Cut cooked potatoes into bitesize cubes.
In a large pot combine both potato and cheddar cheese soup and milk, bring to a boil.
Add potato cubes and broccoli florets.
Cook for about 15-20 mins on 350 until the broccoli is cooked through.
Add shredded cheese, cook until cheese melts.
pepper to taste.
Mix well: beef, salt, pepper, egg, milk, onion, rice and 1/2 can of cheddar cheese soup.
Add bread crumbs til firm texture.
Put in loaf pan and pat down.
Use rest of can of cheddar cheese soup to \"frost\" meat loaf.
Lay strips of uncooked bacon across top.
Bake at 350* for 1 hour.
Add water, pepper and beef flavor to stockpot.
Bring to boil. Turn heat down to low.
Stir in potato buds.
Cover and let stand 1 minute.
Add Beau Monde, cumin and butter.
Cover and simmer for 10 minutes.
Stir in Cheddar cheese soup.
Cover and allow to return to simmer.
Dissolve arrowroot in 1 cup of warm light cream.
Stir into soup.
Gradually add remainder of light cream and sour cream. Cover and heat thoroughly.
Do not boil.
Makes about 10 quarts.
Brown hamburger.
Drain.
Add chopped onions, carrots, celery, potatoes and a little water.
Cook until vegetables are done.
In pan, combine Cheddar cheese soup, potato soup and milk.
Add hamburger.
Cook until warm.
until hot. Slowly whisk in cheese until melted and thoroughly combined
Fry ground beef.
Cut and dice onion, bell pepper and mushrooms.
Drain ground beef and add vegetables.
Add noodles to boiling water and add 1 teaspoon of salt.
When noodles are done, drain and add mushroom soup, Cheddar cheese soup, tomato soup and tomato paste.
Mix well and serve with garlic bread.
ariety or color.
Add Cheddar cheese soup and let cool down.
dd spices.
Add cheese gradually, stirring until cheese is melted.
verything heat the chicken broth & cheddar cheese soup on medium to medium low
Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.
Lay chicken in bottom of 1 1/2 or 2-quart slow cooker. Sprinkle taco seasoning over chicken. Stir together salsa and cheese soup in bowl and pour over chicken. Cook on LOW 6-8 hours.
Remove stoneware from slow cooker with pot holders, take chicken out and shred with fork. Put chicken back into stoneware, then stir in sour cream. (Note: Depending on the tenderness level of your chicken, you may be able to shred it by simply stirring it inside the stoneware).
This is great served over rice or used as an enchilada filling.
Brown hamburger.
When brown, drain.
In a bowl, microwave Cheddar cheese soup, cream of chicken soup and Ro-Tel tomatoes. Cover bottom of 9 x 13-inch pan with crushed tortilla chips or Doritos.
Put 1/2 of soup mixture over top of chips.
Place all of ground beef over soup mixture, then all soup mixture over hamburger.
Bake at 375\u00b0 for 30 minutes.
Cover top of casserole with more crushed chips and shredded cheese and bake until cheese is melted.
Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
I prefer the the cheddar cheese soup in the can, it gives it more flavour.
Simmer until thick.
I also like to double the recipe.
n a bowl, mix the cheddar cheese soup with milk and Italian seasoning
edium mixing bowl, combine the cheddar cheese soup, evaporated milk, sour cream, milk
hicken broth.
Add Velveeta cheese cubes and allow to melt