ame from August/September issue of Taste of Home. it's delish! I have
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired.
Simmer uncovered for 10 minutes.
Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered at 350 for 30-35 minutes or until heated through.
ne, two or all three of the options listed below:
arge bowl, combine the chicken, soup, onion, milk, 1/2 cup
round cinnamon. Prepare 4 cups of coffee as directed on your
hell with a double thickness of heavy-duty foil. Bake at
nions.
Top with half of the remaining Alfredo sauce and
Boil a few potatoes and set aside.
Also, have ready a can of celery soup and can of chicken noodle soup or cream of chicken. Cut broccoli in small pieces; cook in boiling, salted water until well done.
Drain water from broccoli and add other ingredients. If this isn't thick enough, thicken accordingly.
Just before serving, add about 5 slices of American cheese and melt.
Does well in crock-pot after ingredients are mixed.
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.
ou have a preferred way of cooking your squash, cook it
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Drain drippings and add vegetables, seasonings, and broth. Bring to a boil.
Reduce heat and simmer, covered, until potatoes are tender, about 10 to 15 minutes.
Mix flour and milk until smooth and stir into soup.
Bring to a boil, stirring constantly and cook and stir until thickened, about 2 minutes.
Stir in cheese until melted. If desired, serve with green onions.
or a 6 pound can of tomatoes I'm really just
or a tomato-based soup, add a can of undrained crushed tomatoes
n on a double thickness of heavy-duty foil (about 18
hop the garlic. Cut 2 of the spring onions crosswise into
>STEP#2 for SOUP BASE: In a large
ncover to stir a couple of times.
Stir in the
ith salt and pepper, to taste.
Add stock to the
Mix chicken, broth, water, onion, and all seasonings in a 5 quart soup pot. Simmer for 1 hour. Add potatoes and corn (I use a pint of frozen corn and 6 - 10 potatoes, depending on their size). Simmer for another hour and then add rice. I usually simmer this soup all day so the flavors mingle together well.
uge receptacle and pour the soup through a sieve into it