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Easy Slow Cooker Chicken Soup
Soup American

Easy Slow Cooker Chicken Soup

4.5

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Mix together chicken, water, condensed soup, onion, celery, carrots, baby bell peppers, and onion soup mix in a slow cooker until well combined.
  2. 2 Cook on Low for 6 to 8 hours. Shred chicken using 2 forks and stir soup well before serving.

By Tara Harrison

World's Best Potato Soup
Soup American

World's Best Potato Soup

4.7

Prep
Cook
Total

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
  3. 3 Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
  4. 4 Serve and enjoy!

By Elizabeth Goldsberry

Seafood Chowder
Soup American

Seafood Chowder

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
  3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
  4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
  5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy

Hearty Veggie Soup in a Creamy Mushroom Broth
Soup American

Hearty Veggie Soup in a Creamy Mushroom Broth

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
  2. 2 Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

By DanaC

Cajun Shrimp Soup
Soup American

Cajun Shrimp Soup

4.8

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
  2. 2 Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
  3. 3 Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

By Kristy

Cabbage Veggie Cream Soup
Soup American

Cabbage Veggie Cream Soup

4.4

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
  2. 2 Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

By Charissa

Quick Meatball Stroganoff
Dinner French

Quick Meatball Stroganoff

4.5

Prep
5 min
Cook
55 min
Total
60 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes.
  2. 2 Reduce heat to medium; stir in condensed soup, milk, and Worcestershire sauce. Add meatballs; reduce heat to low and simmer, covered, until tender, 35 to 40 minutes.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes; drain.
  4. 4 Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.

By Barbara Miller

Tuna Casserole III
Dinner

Tuna Casserole III

4.2

Prep
10 min
Cook
10 min
Total
25 min

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

Tuna on Toast
Dinner

Tuna on Toast

4.0

Prep
5 min
Cook
25 min
Total
30 min

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

Pork Chops with Sour Cream and Mushroom Sauce
Dinner

Pork Chops with Sour Cream and Mushroom Sauce

4.4

Prep
10 min
Cook
65 min
Total
75 min

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

Pearl's Green Bean Casserole
Dinner American

Pearl's Green Bean Casserole

4.4

Prep
5 min
Cook
30 min
Total
35 min

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

Meatballs and Sauce
Dinner

Meatballs and Sauce

4.5

Prep
485 min
Cook
60 min
Total
545 min

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

Vintage Fresh Green Bean Casserole (circa 1956)
Dinner

Vintage Fresh Green Bean Casserole (circa 1956)

4.9

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
  3. 3 Mix green beans and cream of mushroom soup together in a bowl; spread into a 9x13-inch baking dish. Sprinkle Cheddar cheese over the green bean mixture and top with French-fried onions.
  4. 4 Bake in the preheated oven until cheese is melted and browned, about 30 minutes.

By jwhall

Round Steak and Gravy II
Dinner

Round Steak and Gravy II

4.5

Prep
15 min
Cook
130 min
Total
145 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Trim the fat from the steak, and cut into desired number of servings.
  3. 3 In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat.
  4. 4 Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.

By Nancy

Pot Roast in Foil
Dinner

Pot Roast in Foil

4.7

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
  3. 3 In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
  4. 4 Bake at 300 degrees F (150 degrees C) for 4 hours.

By Lynn Beech

Simple Mac and Cheese
Dinner American

Simple Mac and Cheese

4.1

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Cook pasta in a large pot of boiling salted water until al dente. Drain.
  2. 2 Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
  3. 3 Bake at 325 degrees F (165 degrees C) until hot and bubbly, about 30 minutes.

By Sue Bennett

Slow Cooker London Broil
Dinner

Slow Cooker London Broil

4.2

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit.
  2. 2 In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
  3. 3 Cover, and cook on Low for 8 to 10 hours.

By MERRI C

Easy Pork Chop Casserole
Dinner

Easy Pork Chop Casserole

4.3

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
  3. 3 In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
  4. 4 Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

By SHECOOKS2

Super Sunday Chicken
Dinner

Super Sunday Chicken

4.2

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all.
  3. 3 Mix stuffing according to package directions, and place on top of chicken dish.
  4. 4 Bake uncovered for 1 hour at 350 degrees F (175 degrees C).

By Amy Brolsma