Preheat oven to 450\u00b0.
In shallow baking or roasting pan, thoroughly blend all ingredients, except potatoes.
Add potatoes and turn to coat thoroughly.
Bake, stirring occasionally, for 60 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped parsley.
Makes about 8 servings.
Also terrific with Lipton onion recipe soup mix.
Saute onion in margarine approximately 2 to 3 minutes on High power (cover with lid or plastic wrap).
Mix cream of chicken soup, onion, margarine, salt and pepper with potatoes.
Place in casserole dish and cook on High power for 4 to 5 minutes.
Spread sour cream over top.
Sprinkle cheese next and then corn flake crumbs.
Cook at 70% power for 18 to 20 minutes (1/2 recipe, cook for 10 to 12 minutes).
Do not cover.
Make large casserole (10 to 12 servings).
ressure cooker.
Add mushroom soup, onion soup mix, beef bouillon cubes and
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
In a 6-quart Dutch oven, in hot oil, brown roast.
Spoon off fat.
Add mushroom soup, onion soup mix and 1 cup water.
Cover; cook over low heat for 2 hours.
Add vegetables.
Cover and cook 45 minutes or until roast and vegetables are fork-tender, stirring occasionally.
Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water until smooth.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
Mix thoroughly 1/2 cup mushroom soup, onion soup mix, beef, crumbs and egg.
In 2-quart oblong baking dish, firmly shape into 8 x 4-inch loaf.
Bake at 350\u00b0 for 1 1/4 hours or until done. Spoon off fat; reserve 1 to 2 tablespoons drippings.
In a 1-quart saucepan, combine remaining mushroom soup, water and reserved drippings.
Over low heat, heat through, stirring occasionally. Serves 8.
Serving Suggestions:
Pictured with carrots, sliced new potatoes and parsley.
In large skillet, melt butter and stir in golden onion recipe soup mix thoroughly blended with sugar and cumin.
Add nuts and cook over medium heat, stirring constantly, 5 minutes or until nuts are thoroughly coated with soup mixture and golden brown. Serve warm or spread nuts on baking sheet to cool.
Store in airtight container up to 2 weeks.
Makes 2 1/2 cups.
Mix thoroughly 1/2 cup mushroom soup, onion soup mix, beef, bread crumbs and egg.
Bake in a 2-quart baking dish.
Shape into loaf.
Bake at 350\u00b0 for 1 hour and 20 minutes.
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
ith salt and pepper. If soup looks too thick, thin down
In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions and remove from heat.Do Not Drain.
In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Enjoy!
In a 2-quart casserole, combine potatoes and golden onion recipe soup mix, blended with milk, water and mustard.
Microwave covered at High (Full power)
9 minutes.
Stir in cheese and microwave 5 minutes.
Stir, then let stand covered 5 minutes longer.
And watch it disappear!
In a 12-inch skillet, heat oil and brown chicken over medium-high heat; drain.
Stir in tomatoes, mushrooms and garlic, combined with onion recipe soup mix.
Simmer, covered, over low heat for 45 minutes, or until chicken is tender.
Serve with not noodles; garnish with parsley.
Serves 6.
Place onion soup mix and bread crumbs in large plastic food bag and shake to blend.
In medium bowl, combine soup, cream, mayonnaise and soup mix. Cover; chill.
Serve with fresh vegetables or potato chips.
Makes about 2 1/2 cups.
In medium saucepan, bring 2 cups water to boil.
Stir in Lipton onion recipe soup mix; simmer covered 10 minutes.
Stir in flour blended with remaining water.
Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes.
Saute onion in margarine.
In large soup pot, put 6 cups water and 6 chicken bouillon cubes.
Bring to a boil; add onion and broccoli.
Bring back to boil and add Velveeta and milk.
Bring down to simmer and add noodles that have been cooked, drained and rinsed.
Salt and pepper to taste.
Makes a lot of soup.
Recipe can be cut in half.
In large saucepot, brown roast on all sides in vegetable oil. After browning, drain fat. Add mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low.
Cover; cook until tender (depends on size of roast, about 3 to 3 1/2 hours).
Add vegetables.
Cover and cook about 45 minutes or until meat and vegetables are tender. Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
Combine and shake all ingredients together and store in an airtight container.
to use base:.
Stir 1/2 cup soup base in 2 cups of water to equal one can of cream soup.
Recipe equals 7 cans of cream soup base.
Lightly brown beef in soup pot.
Drain off excess fat.
Stir in tomatoes, tomato sauce, water, frozen vegetables, soup mix and sugar.
Bring to a boil.
Reduce heat and simmer for 20 minutes. Serve.