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Ingredients

• ✓ cream of cheddar cheese soup
• water
• potato
• onion
• celery
• salt
• pepper
• half-and-half
• margarine

Instructions

1. 1 In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
2. 2 Once tender, mash soup with a potato masher, and add butter and cream.
3. 3 Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

By Thyra

Ingredients

• ✓ cream of cheddar cheese soup
• broccoli
• cream of chicken soup
• crouton

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
2. 2 Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
3. 3 In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
4. 4 Bake for 30 minutes or until bubbling.

By AUNTIEREE1

Ingredients

• ✓ cream of cheddar cheese soup
• bacon
• chicken breast
• butter
• green bean
• cayenne pepper
• bread crumb
• cheddar cheese

Instructions

1. 1 Place the bacon in a skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Melt the butter in a skillet, and saute the chicken breasts 10 to 12 minutes on each side, until the exterior is golden, the meat is no longer pink, and the juices run clear.
2. 2 Place the green beans in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender.
3. 3 Preheat the oven broiler. Lightly grease a 9x13 inch baking dish.
4. 4 Arrange the beans in the bottom of the prepared baking dish. Top with the chicken, and cover evenly with the soup. Sprinkle with bread crumbs and bacon, and top with Cheddar cheese.
5. 5 Broil 10 minutes, or until browned and bubbly.

By Marilyn G.

Ingredients

• ✓ cream of cheddar cheese soup
• chicken breast
• milk
• salt
• pepper
• garlic powder

Instructions

1. 1 Spray slow cooker with cooking spray. Place chicken breasts inside. Mix soup and milk together in a medium bowl; pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
2. 2 Cook on Low for about 6 hours. An instant-read thermometer inserted into the chicken should read 165 degrees F (74 degrees C).

By Chris Mueller

Ingredients

• ✓ cream of cheddar cheese soup
• ground beef
• carrot
• celery
• onion
• chicken broth
• white rice
• mixed vegetable
• processed cheese food
• milk
• sour cream

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. 2 Simmer carrots, celery, onion, and broth for about 10 minutes or until soft.
3. 3 Add rice, mixed vegetables, beef, Velveeta, cheese soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.

By Linda

Ingredients

• ✓ cream of cheddar cheese soup
• chicken breast
• salt
• pepper
• garlic powder
• cream of chicken soup
• cream of mushroom soup
• sour cream

Instructions

1. 1 Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
2. 2 In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
3. 3 Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

By Leslye Miyashiro

Ingredients

• ✓ cream of cheddar cheese soup
• red onion
• pasta shell
• salt
• black pepper
• garlic salt
• butter
• brown sugar
• havarti cheese
• parmesan cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
3. 3 Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.

By Nadine

Ingredients

• ✓ cream of cheddar cheese soup
• egg noodle
• vegetable oil
• onion
• green bell pepper
• red bell pepper
• tuna
• milk
• salt
• black pepper
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
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.
3. 3 While the noodles are cooking, heat oil in a medium saucepan over medium heat. Sauté onion and bell peppers in the hot oil until tender, 5 to 7 minutes.
4. 4 Pour condensed soup into the saucepan. Add tuna, milk, salt, and pepper; mix until well combined. Reduce heat to medium-low.
5. 5 Drain egg noodles well. Fold noodles into the tuna mixture until well coated. Transfer to a 2-quart casserole and sprinkle bread crumbs over top.
6. 6 Bake in the preheated oven until the top is crisp and golden brown, 20 to 30 minutes.

By Becky Wergers

Ingredients

• ✓ cream of cheddar cheese soup
• olive oil
• garlic
• onion
• mushroom
• potato
• carrot
• milk
• all-purpose flour
• cheddar cheese
• green pea
• corn kernel
• broccoli
• salt
• pepper

Instructions

1. 1 In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.
2. 2 In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
3. 3 Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.

By Susan Shulka