Cook broccoli as directed on package; drain.
Mix cream of shrimp soup, cream cheese and lemon juice in greased 2-quart casserole.
Alternate layers of broccoli and soup mixture. Sprinkle with paprika.
Bake at 350\u00b0 for 30 minutes.
Yields 8 to 12 servings.
arlic. Saute' for about 2 minutes.
Add the shrimp that have
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 a medium bowl, beat softened cream cheese and undiluted cream of shrimp soup together until fluffy. Stir in shrimp.
Microwave for about 2 minutes, or until warm. Sprinkle chopped green onion on top.
Cook and drain shrimp.
In a small amount of butter, cook onion.
Add sour cream and cream of shrimp soup.
Blend well. Stir in curry powder and shrimp.
Let simmer for 20 to 30 minutes. Serve over rice.
Thaw Campbell's cream of shrimp soup.
Add cream cheese and shrimp (mashed fine with a fork).
Add lemon juice, garlic powder and paprika.
Blend with a spoon until smooth.
Chill before serving.
Makes enough dip for 12 or more people.
Drain half of juice from asparagus.
Salt to taste; set aside. Combine sour cream and cream of shrimp soup in double boiler. Heat, stirring constantly, until well blended and hot.
Add Worcestershire sauce and salt to taste.
Heat asparagus until hot. To serve, pour shrimp sauce over asparagus.
Combine cream cheese, garlic salt and lemon juice; mix until cream cheese is smooth, then add cream of shrimp soup. Mix until smooth. Refrigerate overnight. Next day, boil fresh or frozen shrimp until done. Cut shrimp into small pieces and add to cream cheese mixture.
Bring undiluted cream of shrimp soup to a boil.
Add cream cheese; stir until blended.
Add gelatin.
Let cool until it begins to thicken.
Add all other ingredients.
Pour into mold and refrigerate overnight before serving with crackers.
Mix cream of shrimp soup and cream cheese together.
Add frozen popcorn shrimp to taste.
Stir in the Worcestershire sauce. Refrigerate until ready to serve.
Preheat oven to 350 degrees.
Cook wild rice as directed on package.
Combine cream of shrimp soup, minced onion, melted butter, lemon juice, the cooked wild rice mix, worcestershire sauce, salt, pepper, grated cheddar cheese and shrimp in a large mixing bowl. Transfer to a greased 13 X 9 inch baking dish.
Bake for 35 to 45 minutes.
Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
Add sour cream; stir.
Add curry powder and paprika.
Add shrimp; simmer until shrimp are cooked.
Serve over cooked rice.
Garnish with chopped hard boiled eggs and peanuts.
In a bowl, beat cream cheese with a little clam
Saute celery, onion, bell pepper and shrimp in butter. Add cream of shrimp soup and rice.
Mix and pour in buttered 2-quart casserole dish. Sprinkle with herb
stuffing. Bake 40 minutes at 350\u00b0.
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.
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.
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.
Cook vegetables 10 to 12 minutes in enough water to cook completely.
Add can of evaporated milk, cream of broccoli soup, 1 1/2 cans water, bouillon cubes, Mrs. Dash, potato flakes, salt, pepper and 1 cup finely chopped ham or can of Hormel ham.
Simmer for 20 to 25 minutes, adding more water if needed.
Soup should be thick and creamy.
Add 1/8 teaspoon coriander while soup simmers. Sprinkle top with Parmesan cheese and garnish with parsley sprigs.
Cut green beans into bite size.
Boil about 1 quart of water for 5 minutes and take out.
Put green beans in casserole and pour can of cream of mushroom soup.
Put in oven or microwave for about 2 minutes.
Brown ground beef and drain.
Add cream of mushroom soup, salt, pepper, and milk and heat through.
Serve over rice.
Although I find as long as I salt and pepper it well enough, it has plenty of flavor for my taste, if you feel it isn't flavorful enough, many reviewers have made some excellent suggestions to kick it up. :).