Chopped turkey and dressing are mixed with leftover vegetables.
Add enough cooked noodles with dried instant soup mixes.
Add mushroom soup and enough gravy so mixture, when mixed all together, is moist.
I have even added red pepper, green pea pods and corn.
Pour into greased 9 x 13 x 2-inch pan.
Bake at 350\u00b0 for 30 minutes.
an use leftover gravy) Meanwhile, mix the can of soup with the
Preheat oven to 350; grease a 13x9 pan.
Peel broccoli stems, cut into bite-size morsels; cut tops into bite-size pieces also.
In a medium saucepan with about a half-inch of water, steam-parboil broccoli in boiling water--just until broccoli is barely BRIGHT green; drain well, then pour into prepared pan.
Arrange the cut-up turkey (or chicken) over the broccoli.
In a small bowl, combine soup, mayo and oregano; spoon over turkey.
Sprinkle cheese over the pan.
Bake for 45 minutes and cheese is bubbly.
he cream of chicken soup and one soup can of milk.
ven to 350.
Pour leftover soup into a large casserole pan
Whenever you have leftover vegetables (raw or cooked), put them into a large container in your freezer.
Make sure they are covered with liquid (the juice from the vegetables or plain water) or they'll suffer freezer burn.
Date the container so it won't stay in the freezer too long!
When you're ready to make your soup, thaw and heat your vegetables.
Add canned tomatoes, chopped with juice until it's soupy!
day.).
2. FINISH SOUP Remove bones from slow cooker
Place beef, soup bone, salt and 4 quarts
Combine bouillon, water, celery and onions; simmer for 20 minutes with lid on. Add frozen vegetables, carrots and potatoes. Cook 30 minutes more.
Stir in soup and Velveeta.
Stir until cheese melts.
Leftover soup is very good on baked potato.
SOUP: Heat oil over medium-high
oodles in bottom of soup bowl and ladle soup over noodles.
Mix hamburg, garlic powder, salt, pepper and oregano.
Roll into meatballs the size of a nickel.
Brown lightly in oil; discard oil.
In a 5-quart pot, pour beef broth, carrots, celery, onion, V-8 and meatballs.
Cook over medium-low heat for 1 1/2 hours.
About 15 minutes before soup is ready, add escarole and Romano cheese.
Add macaroni to each bowl when serving.
This will prevent starch build-up in leftover soup.
Makes 6 servings as a meal.
Serve with a hard crusted bread.
Fry ground beef in skillet with chopped onion, salt and pepper.
When beef is brown, add tomatoes and celery soup.
Mix well.
Then add soup beans to mixture.
Mix your own corn bread mix.
Put all the mixture in a baking dish.
Pour corn bread mix over beef mixture.
Bake at 375\u00b0 until bread is done and brown.
br>Place 1/4 cup leftover Thanksgiving turkey stuffing in the center
large bowl combine turkey, soup, garlic powder, and 1/4
owl, combine ham, mayonnaise, mushroom soup, croutons, milk and cheddar cheese
add all ingredients, except turkey, with 10 c water to a large pot.
bring to a boil, lower to simmer, stir well to break up stuffing.
cook 1 1/2 hrs.
add remaining 1 1/2 c water and turkey and simmer 10 minutes more.
remove carcass.
adjust seasonings, serve.
Combine Stock, water, soup and cubed velveeta cheese into crock pot until creamy and smooth.
Boil the shelled macaroni al dente, drain and pour into crock pot.
Add ham, blend lightly.
Crock pot should be set on high til liquid mixture blends, then turn to low or warm when adding macaroni and ham.
Let simmer for about half an hour, then serve.
and onion from the soup. Strain the soup to remove any meat
nd add your Campbell's soup. Continue cutting veggies and adding