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.
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.
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.
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Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream, mushrooms, and garlic
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. :).
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.
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.
Brown your pork chops in a skillet.
Peel and slice the onion thinly.
Preheat oven to 350\u00b0F.
Place browned pork chops in a baking dish, layer with the sliced onions.
Top with mushrooms.
Mix cream of mushroom soup with the evaporated milk.
Pour over the top of the pork chops and onions.
Bake in the oven for about 45 minutes.
Serve hot.
Add onion, carrots, deer meat, pork, salt, sugar, and water to crock pot. Cook for 30 minutes.
Add cream of mushroom soup and cream of celery soup. Cook 3 1/2 to 4 hours.
Put pork chops in frying pan.
Season with salt, pepper, thyme, and onion salt.
Over medium high heat, brown chops on each side for about 7-9 minutes.
Add cream of mushroom soup, put on lid an simmer for 5 minutes.
I usually have mashed potatoes for the gravy-- it is wonderful!
shape the meat into several small meatballs and cook thoroughly in a skillet, drain if necessary.
Add 1 can of cream of mushroom soup, milk (just refill the can) add a little more milk if it is too thick for you.
Add in the chopped onions.
Stir and cook for 15 minutes.
Serve with biscuits.
First start cooking your rice.
Add butter into your rice as it is cooking.
Do not add salt.
if you do only add a pinch of salt.
Then cook your cream of mushroom soup, add little to no milk or water.
You want your cream of mushroom soup to be like gravy and not soup.
Use Cambell's soup as it's the best for this.
When it's all done mix the rice and soup together.
You can also mix in canned peas, but that is optional.
Now you can dish it up and eat, but be careful dish is very hot and may burn your mouth.
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.
Lightly season pork chops with salt and pepper.
Brown on both sides.
Take out of pan and set aside.
In same pan, lightly saute sliced onion and green pepper.
Stir in can of cream of mushroom soup; take off stove.
In casserole dish, place pork chops; spoon onions, peppers and soup over chops.
Cover and place into oven and bake for approximately 45 to 50 minutes.
Turn oven on to 425\u00b0.
Wash pork chops, pat dry and salt and pepper very good.
Put chops in a large baking dish.
Cook for about 30 minutes.
Take out, add cream of mushroom soup and spread evenly over chops.
Cook until done.
Rub brown sugar into pork chops. Place chops in shallow dish and pour soy sauce over. Cover and refrigerate. Allow to marinate for one hour.
Pour the cream of mushroom soup into the crock of a slow cooker. Remove chops from the soy sauce and place on top of soup.
Cover, and cook on Low until very tender, 6 to 8 hours.
ot put a single layer of breaded chops in the oil
Put pork chops in casserole dish.
Pour cream of mushroom soup over the top of pork chops.
Add salt and pepper.
Cover and put in the oven on 350\u00b0 for 45 minutes.
Preheat oven to 375\u00b0.
Place chicken breast in a casserole dish.
Cook for 35 to 40 minutes, or until chicken is tender.
In saucepan, add cream of mushroom soup; fill can half full with water and pour in saucepan.
Add cayenne pepper, onion powder, garlic salt and pepper.
Stir and bring to a boil.
Once well blended, pour mixture over chicken breast in casserole dish.
Let marinate in the oven on 275\u00b0 for 20 minutes.
Serve on a bed of rice.
Makes 4 servings.
Brown
hamburger
with\tgarlic;
drain\tfat.
Stir in 2 boxes spinach
and 2 cans cream of mushroom soup;
let simmer for
5 minutes.
Add salt and pepper to taste.
Serve over hot rice.