Peel potatoes; cut into quarters.
If potatoes are very large, may need to cut in smaller pieces.
Place potatoes in a large casserole dish, cover with onion soup mixture and cover with a lid.
Bake at 300\u00b0 for approximately 1 to 1
1/2 hours.
Stir only once, if possible.
Wash and scrub potatoes (do not peel).
Slice 1/4-inch thick. Melt margarine and mix with onion soup mix, salt and water.
In a 1 1/2 or 2-quart casserole, put a layer of potatoes, then a layer of onion soup mixture.
Repeat until all has been used.
Bake 45 minutes at 350\u00b0 (uncovered).
Mix first 5 ingredients together.
Make into patties.
Brown patties on both sides and put in a casserole.
Cover with one can of onion soup and one can of water.
Cover and bake at 350\u00b0 for 1 hour.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Combine ground beef, tortellini, beef broth, cream of onion soup, diced tomatoes with green chile peppers, green beans, salt, and pepper in a slow cooker.
Cook on High for 1 hour.
Place potatoes in a pot. Add cold water to cover. Heat over med high heat. Cook until potatoes are tender. Do not drain!
Stir in cream of onion soup, cream of celery soup, evaporated milk, and butter. Cook 15 minutes.
Serve soup topped with cheese and bacon bits.
Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.
Cook broccoli, carrots and celery.
Add cream of onion soup and stir together well.
Add rest of ingredients.
Heat and serve.
Brown the ground beef in a large pot, add the potatoes, and the salt, warm through without browning the potatoes. Add the water and the packages of onion soup mix. Simmer for 30-40 minutes. Enjoy!
saute ham until warm with cayenne pepper and about a table spoon of the soup mix.
add sour cream, milk, and the rest of the soup mix.
when bubbling (not boiling, burnt milk will be gross) add the noodles and remove from heat.
add salt, pepper, and parmigan cheese.
optional: if you really like onion some chopped green onion on top will add color for the presentation but remember there is already onion in the soup mix.
Heat oil in a saucepan and sprinkle with curry powder. Add vegetables, saute briefly, and pour in 2 cups of water. Bring to a boil, add two thirds of onion soup packet and simmer for 10 minuets. Add grated ginger to soup, and serve.
In a large saucepan melt butter.
Saute onion in butter.
Add chicken broth and cauliflower.
Cover and cook over low heat until tender.
Cool and puree with an immersion blender or with a food processor until smooth.
Return to the saucepan.
In a bowl, mix together cream of potato soup, whipping cream, egg and pepper.
Stir into the cauliflower mixture and heat until warm.
Serve immediately.
Preheat oven to 375 degrees.
In small bowl, combine onion soup mix and bread crumbs.
Brush both sides of chops with mustard, then dip in soup mixture until evenly coated.
In 13 x 9-inch baking or roasting pan, arrange chops.
Bake, uncovered, turning once, 30 minutes, or until done.
VARIATION: Also terrific with Lipton(R) Recipe Secrets(R) Onion Mushroom Soup Mix.
Saute onions in small amount of margarine.
Add onion soup, bay leaf, bouillon, salt and pepper to taste.
Bring to a rolling boil and add cheese.
Simmer 1/2 hour, then thicken with cornstarch and cold water.
Pour into a long glass baking dish. Lay sliced Italian bread on top.
Add slices of Provolone cheese and toast under the broiler.
Place chicken in casserole dish.
Mix preserves and dressing. To this, add 1/2 of onion soup mix.
Pour mixture over chicken. Sprinkle the rest of the soup mix over the top.
Cover and cook in 350\u00b0 oven for 1 hour.
Spread about half the onion slices into the bottom of the slow cooker
Prepare the onion soup according to the can directions.
Cut the bread into 1 inch thick slices shaped to fit into the top of an onion soup bowl. Toast on both sides.
If desired, stir an alcohol based spirit into the soup (my favourite is cognac).
Ladle the soup into two onion soup bowls. Top with toasted rounds.
Spread grated cheese on top of the toast; place under broiler.
Broil until the cheese is melted and golden. Serve immediately.
This is a easy blender recipe, so get out that trusty
eef, 1/3 cup cream of onion soup, panko crumbs, egg, 1/4
Wash beans, cover and soak overnight. Drain and combine with 6 cups water.
Bring to a boil, reduce heat and simmer 40 minutes until tender.
Pre-heat oven to 300 degrees.
Drain beans, reserving 1 1/2 cups liquid.
Place beans in bean pot, mix in onion soup mix, maple syrup, mustard, brown sugar and bean liquid.
Place cut up salt pork in center of beans if desired. (Omit for vegetarian beans).
Bake covered for 5 hours. Stir every hour and add more water if necessary.
Cook ground meat in skillet until done.
Drain; set aside. Boil noodles until desired fluffyness; drain.
Set aside. Combine cream of mushroom soup, cream of celery soup, cream of onion soup (optional), sour cream and grated cheese in a large pot; heat to boiling.
Add drained ground meat and noodles; stir to keep from sticking.
Pour into large square baking pan.
Arrange bread pieces on top of mixture in baking pan; pour melted butter over top of bread. Bake until bread is toasted.
Let cool and serve. Yield: 10 to 12 servings.