Type what you have

Ingredients

• ✓ cream of mushroom soup
• cabbage
• margarine
• onion
• processed cheese food
• bread crumb
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cabbage in a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain; steam-dry 1 to 2 minutes.
3. 3 Melt margarine in a large skillet over medium heat. Add onion; cook until golden. Reduce heat to low. Add cheese; simmer until melted. Stir in cabbage, mushroom soup, bread crumbs, salt, and black pepper. Transfer to a 2-quart casserole dish.
4. 4 Bake in the preheated oven until cheese begins to bubble, 20 to 30 minutes.

By Karen

Ingredients

• ✓ cream of mushroom soup
• sour cream
• cheddar cheese
• cornflake
• butter
• hash brown potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir cream of mushroom soup, sour cream, Cheddar cheese, corn flakes, and butter together in a bowl. Fold hash brown potatoes into the soup mixture; pour into a 9x13-inch baking dish.
3. 3 Bake in preheated oven until golden brown on top, about 50 minutes.

By JSPatnod9582

Ingredients

• ✓ cream of mushroom soup
• asparagus
• egg
• cracker
• cheddar cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Layer 1 ½ cans of asparagus in the prepared casserole dish. Top with 1 can mushroom soup, ½ of the sliced hard-boiled eggs, and 1 cup of crushed crackers. Repeat layers with remaining asparagus, soup, sliced eggs, and crackers.
3. 3 Cover and bake in preheated oven for 25 minutes. Remove cover and top with shredded cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

By Peggy

Ingredients

• ✓ cream of mushroom soup
• ham
• russet potato
• onion
• cheese blend
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about 1/2 of the ham slices, 1/3 of the potato slices, 1/2 of the onion slices, and 1/3 of the Italian cheese blend atop mushroom soup.
3. 3 Layer about 1/2 of the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over potatoes.
4. 4 Finish layering with remaining ham slices, remaining onion slices, about 1/2 of the remaining cheese, and remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese on top. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour. Remove foil and continue baking for another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

By Barbara Burns

Ingredients

• ✓ cream of mushroom soup
• green bean
• fried onion
• milk
• cheddar cheese
• bacon
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine green beans, condensed soup, milk, and pepper in a large bowl. Add 1 1/3 cups French-fried onions and 1/2 of the Cheddar cheese.
3. 3 Crumble 5 slices of bacon; add to the green bean mixture and mix until well combined. Transfer to a 3-quart baking dish.
4. 4 Bake in the preheated oven for until hot and bubbly, about 25 minutes.
5. 5 Remove from the oven and stir. Sprinkle with the remaining Cheddar and onions. Crumble remaining slice of bacon over top.
6. 6 Return to the oven and bake until onions are golden brown, about 5 more minutes.

By Del Monte

Ingredients

• ✓ cream of mushroom soup
• sauerkraut
• onion
• rotini pasta
• mushroom
• butter

Instructions

1. 1 Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
4. 4 Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

By Bea Gassman

Ingredients

• ✓ cream of mushroom soup
• egg noodle
• ground beef
• cream cheese
• mushroom
• brown gravy mix
• sour cream
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Meanwhile, cook ground beef in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir in cream cheese, mushrooms with liquid, and gravy mix; cook and stir over medium heat until cream cheese melts, 2 to 3 minutes. Add condensed soup, sour cream, and milk; cook, stirring occasionally, until smooth and creamy, 3 to 5 minutes.
5. 5 Drain egg noodles; stir into the beef mixture. Cook until heated through, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Jessica

Ingredients

• ✓ cream of mushroom soup
• milk
• onion
• mustard
• sauerkraut
• egg noodle
• kielbasa sausage
• swiss cheese
• whole wheat bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside.
3. 3 Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
4. 4 Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

By HOUSEWIFEEXTRAORDINAIR

Ingredients

• ✓ cream of mushroom soup
• egg
• milk
• ground beef
• cream of wheat cereal
• onion
• cream of chicken soup
• evaporated milk
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for about 20 minutes.
4. 4 Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
5. 5 Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.

By Jessica

Ingredients

• ✓ cream of mushroom soup
• ground beef
• onion
• ketchup
• black pepper
• pea
• carrot
• milk
• butter
• instant mashed potato flakes

Instructions

1. 1 Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
2. 2 Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
3. 3 Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
4. 4 Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

By Campbell's Kitchen

Ingredients

• ✓ cream of mushroom soup
• irish stout beer
• onion
• onion soup mix
• garlic
• beef chuck roast
• salt
• black pepper
• baby red potato
• baby carrot
• celery

Instructions

1. 1 Mix together beer, condensed soup, onion, onion soup mix, and garlic in a slow cooker until combined. Season beef chuck roast with salt and pepper; place in the slow cooker. Arrange potatoes and carrots around roast.
2. 2 Cook on Low for 6 hours.
3. 3 Add celery to the slow cooker. Continue cooking until roast falls apart easily and potatoes are softened, about 2 hours more. Serve meat and vegetables with gravy on top.

By Lisa Marie

Ingredients

• ✓ cream of mushroom soup
• egg noodle
• butter
• onion
• ground beef
• flour
• mushroom
• garlic salt
• cream of chicken soup
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
3. 3 Meanwhile, melt butter in a large skillet over medium-high heat. Sauté onion in hot butter until tender and translucent, about 5 minutes. Add ground beef in small chunks; cook and stir beef until browned and crumbly, 5 to 7 minutes.
4. 4 Sprinkle flour over beef mixture; cook and stir for 1 minute. Stir in mushrooms and garlic salt.
5. 5 Pour in mushroom soup and chicken soup; cook and stir until heated through, about 5 minutes.
6. 6 Stir in sour cream until smooth and heated through, 2 to 3 minutes more. Serve beef mixture over cooked egg noodles.

By Denny

Ingredients

• ✓ cream of mushroom soup
• beef broth
• steak sauce
• worcestershire sauce
• garlic powder
• paprika
• salt
• black pepper
• meatball
• onion
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together beef broth and condensed soup in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper.
3. 3 Stir in meatballs and onion. Cook on High for 4 hours.
4. 4 Stir in sour cream. Continue cooking until sauce is heated through, about 30 minutes.
5. 5 Serve and enjoy!

By Linnea Wittenburg Bennett

Ingredients

• ✓ cream of mushroom soup
• egg noodle
• chicken bouillon
• water
• onion
• worcestershire sauce
• poppy seed
• garlic powder
• hot pepper sauce
• cottage cheese
• sour cream
• parmesan cheese
• paprika

Instructions

1. 1 Cook egg noodles in a large pot with boiling salted water. Drain well.
2. 2 In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
3. 3 Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
4. 4 Cover and cook on high for 3 to 4 hours. Serve immediately.

By CORWYNN DARKHOLME

Ingredients

• ✓ cream of mushroom soup
• porcini mushroom
• water
• chicken stock
• butter
• olive oil
• onion
• garlic
• arborio rice
• salt
• pepper
• thyme
• basil

Instructions

1. 1 Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
2. 2 Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
3. 3 In a saucepan over medium heat, bring the stock to a gentle simmer.
4. 4 Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
5. 5 Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

By Kathy

Ingredients

• ✓ cream of mushroom soup
• cooking spray
• ground beef
• salt
• black pepper
• mushroom
• onion
• garlic
• white wine
• sour cream
• mustard
• egg noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
3. 3 Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
4. 4 Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven until bubbling, about 25 minutes.

By Brad Ryan

Ingredients

• ✓ cream of mushroom soup
• butter
• mushroom
• onion
• ground beef
• all-purpose flour
• garlic powder
• seasoning salt
• paprika
• black pepper
• sour cream
• liquid smoke
• worcestershire sauce

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in.
2. 2 Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.

By Deena Kordt

Ingredients

• ✓ cream of mushroom soup
• ground beef
• mushroom
• onion
• garlic
• all-purpose flour
• beef broth
• worcestershire sauce
• black pepper
• salt
• egg noodle
• sour cream
• horseradish

Instructions

1. 1 Gather the ingredients.
2. 2 Cook ground beef, mushrooms, onion, and garlic in a large nonstick skillet over medium-high heat until beef is browned and crumbly, 6 to 8 minutes.
3. 3 Add flour; cook and stir until combined, about 2 minutes. Stir in broth, condensed soup, Worcestershire sauce, pepper, and salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until flavors blend, about 15 minutes.
4. 4 When you reduce the heat, bring a large pot of lightly salted water to a boil. Add noodles, return to a boil, and cook, uncovered and stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and keep warm.
5. 5 Mix sour cream and horseradish together in a bowl. Stir into beef mixture and cook until hot, about 5 minutes. Serve over noodles.

By Linzie Smith

Ingredients

• ✓ cream of mushroom soup
• ground sirloin
• onion
• green bean
• cauliflower
• cheddar cheese
• potato
• cream cheese
• butter
• milk
• garlic powder
• chive
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15x2 inch baking dish.
2. 2 Place ground sirloin in a large skillet over medium heat and saute 1 minute. Add chopped onion and continue to cook until meat is no longer pink and onion is beginning to brown. Pour mixture into greased baking dish.
3. 3 Top meat layer with green beans and cauliflower. Sprinkle cheese over vegetables, then spread evenly with cream of mushroom soup.
4. 4 Place potatoes in a large pot. Cover them with water and bring to a boil. Boil 10 minutes, or until tender. Drain.
5. 5 To potatoes add softened cream cheese and butter or margarine. Whip until all ingredients are combined. Pour in milk and continue to whip until potatoes are smooth and fluffy. Add garlic powder, salt, and pepper to taste. Spread potatoes over soup layer. Sprinkle lightly with chives.
6. 6 Bake uncovered in preheated oven for 35 to 45 minutes, until potatoes are golden brown.

By Kathleen Enick

Ingredients

• ✓ cream of mushroom soup
• tuna
• potato chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch glass pie dish.
2. 2 In a mixing bowl, combine soup, tuna, and 1/4 of the potato chips. Mix thoroughly. Pour into the prepared pie dish. Cover the top with remaining potato chips.
3. 3 Bake in the preheated oven until potato chips on top start to brown, 10 to 15 minutes. Cool before serving.

By MFMS

Ingredients

• ✓ cream of mushroom soup
• egg
• tuna
• whole wheat bread

Instructions

1. 1 Make cream of mushroom soup according to the directions on the can.
2. 2 Stir in canned tuna and egg slices. Heat thoroughly. Meanwhile, toast bread slices.
3. 3 Spoon tuna mixture over slices of whole wheat toast. Serve.

By MYEERAH

Ingredients

• ✓ cream of mushroom soup
• pork chop
• sour cream

Instructions

1. 1 Warm a large skillet over medium-high heat. Cook pork chops in the hot skillet until browned, 2 to 3 minutes per side. Remove chops from the skillet and drain grease.
2. 2 Return chops to the skillet. Pour condensed soup and sour cream over chops. Let simmer for 1 hour, turning every 15 minutes.

By JerJer

Ingredients

• ✓ cream of mushroom soup
• beef gravy
• marsala wine
• kosher salt

Instructions

1. 1 Whisk together condensed soup, beef gravy, and Marsala wine in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, whisking frequently. Season with kosher salt before serving.

By JNIETO1

Ingredients

• ✓ cream of mushroom soup
• rump roast
• beef broth

Instructions

1. 1 Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

By Dawn

Ingredients

• ✓ cream of mushroom soup
• onion soup mix
• white wine
• pork tenderloin tip

Instructions

1. 1 Stir mushroom soup, onion soup mix, and white wine together in a slow cooker; add pork tenderloin tips and stir to coat, making sure to separate the pieces of meat.
2. 2 Cook on Low overnight to 8 hours.

By Hester Butler-Ehle

Ingredients

• ✓ cream of mushroom soup
• pepperoni sausage
• cream cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese.
3. 3 Bake uncovered 15 minutes, or until bubbly and lightly browned.

By Tara

Ingredients

• ✓ cream of mushroom soup
• green bean
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine green beans and soup in a small casserole dish.
3. 3 Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and top with onions. Bake for another 10 minutes.

By pearl

Ingredients

• ✓ cream of mushroom soup
• ketchup
• worcestershire sauce
• onion
• pork chop

Instructions

1. 1 Combine soup, ketchup, Worcestershire sauce, and onions in slow cooker. Add pork chops.
2. 2 Cover, and cook on Low for 6 hours.

By Adam

Ingredients

• ✓ cream of mushroom soup
• meatball
• water
• sour cream

Instructions

1. 1 Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
2. 2 Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

By Tom

Ingredients

• ✓ cream of mushroom soup
• chicken breast
• evaporated milk
• american cheese

Instructions

1. 1 In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

By Diane Mick