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.
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 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.
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.
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.
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.
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. :).
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
Drain fat from pan.
Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts.
Garnish each serving with additional cilantro or parsley, if desired.
lavored oil to cover bottom of pan.
While it is
Chop up your head of cauliflower in medium chunks. In
Brown ground beef in skillet.
Season with onion powder, salt and pepper.
After browning, add cream of chicken soup; mix well.
Add one soup can full water and mix well.
Simmer on low 25 minutes.
Mix in cooked and drained noodles and transfer this to a buttered baking dish.
Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
Bake the casserole uncovered in 325\u00b0 oven for 25 to 30 minutes.
Mix meat, egg, seasoning, bread crumbs, onion and soup.
Make patties and brown in skillet on both sides (Pam or water).
Take patties out of skillet and drain grease.
Add the rest of cream of mushroom soup and mushroom bits and pieces.
Put patties back in skillet; cover and put on low fire for 20 minutes.
br>Whisk in 1 can cream of chicken soup (prefer Campbell's). Do