Type what you have

Ingredients

• ✓ mixed vegetable
• shrimp
• water
• shrimp-flavored instant ramen noodles
• soy sauce
• garlic powder
• ginger

Instructions

1. 1 Combine shrimp, mixed vegetables, and water in a skillet over medium-high heat; cook and stir until vegetables are cooked through and shrimp are hot, about 5 minutes.
2. 2 Bring a small pot of water to a boil. Cook ramen noodles in the boiling water until soft, 2 to 3 minutes; drain. Add noodles to vegetable mixture. Stir seasoning from ramen noodles, soy sauce, garlic powder, and ground ginger into the vegetable and noodle mixture; toss to combine. Cook and stir until hot, about 1 minute.

By WittySauce4377

Ingredients

• ✓ mixed vegetable
• rice noodle
• sesame oil
• ground beef
• onion
• garlic
• soy sauce
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands.
3. 3 Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat.
4. 4 Stir in noodles; let stand until juices have been absorbed.
5. 5 Add soy sauce to the filling. Preheat the air fryer to 350 degrees F (175 degrees C).
6. 6 Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper.
7. 7 Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling.
8. 8 Brush the tops of the spring rolls with vegetable oil.
9. 9 Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.

By GourmetGirl

Ingredients

• ✓ mixed vegetable
• ramen noodle
• seasoning packet
• sesame oil
• chicken breast
• oyster sauce
• soy sauce
• ginger
• garlic
• chili powder

Instructions

1. 1 Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
2. 2 Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
3. 3 Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
4. 4 Drain softened ramen noodles, reserving 2 tablespoons soaking water.
5. 5 Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
6. 6 Transfer to serving bowls and top with chicken and vegetable mixture.

By kitty81321

Ingredients

• ✓ mixed vegetable
• olive oil
• onion
• garlic
• curry powder
• tomato paste
• tomato
• vegetable bouillon
• water
• salt
• pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until golden, about 1 to 2 minutes. Stir in curry powder and tomato paste, cook and stir for 2 to 3 minutes.
3. 3 Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Simmer until vegetables are very soft and tender, 20 to 30 minutes.
4. 4 Sprinkle with fresh cilantro and serve.

By Michelle Young

Ingredients

• ✓ mixed vegetable
• coconut milk
• red curry paste
• chicken breast
• coconut milk
• fish sauce
• brown sugar
• bamboo shoot
• red bell pepper
• orange bell pepper
• thai basil
• lime juice

Instructions

1. 1 Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

By Meghan

Ingredients

• ✓ mixed vegetable
• basmati rice
• water
• coconut milk
• vegetable oil
• shallot
• garlic
• red bell pepper
• ginger root
• lemongrass
• red curry paste
• egg
• coconut milk
• thai basil

Instructions

1. 1 Rinse rice a few times under cold running water until water runs clear.
2. 2 Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
4. 4 Remove from heat and sprinkle with Thai basil.

By CookingWithShelia

Ingredients

• ✓ mixed vegetable
• chicken breast
• salt
• black pepper
• vegetable oil
• green bell pepper
• red bell pepper
• yellow bell pepper
• orange bell pepper
• onion
• bean sprout
• water chestnut
• soy sauce
• teriyaki sauce

Instructions

1. 1 Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
2. 2 Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.

By karizmatik69

Ingredients

• ✓ mixed vegetable
• sesame seed
• brown rice
• green onion
• black pepper
• garlic salt
• ginger
• mushroom
• chicken breast
• olive oil
• soy sauce
• brown sugar
• rice wine vinegar
• dijon mustard
• sesame oil
• peach preserves
• blueberry
• garlic

Instructions

1. 1 Place garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender; cover and blend until smooth.
2. 2 Heat oil in a large skillet or wok over high heat; cook and stir chicken and mushrooms until chicken is no longer pink in the center and juices run clear, about 7 minutes. Stir in ginger, garlic salt, and black pepper; cook and stir until fragrant, about 1 minute.
3. 3 Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Continue cooking on medium-high heat until sauce comes to a boil, about 10 minutes. Reduce heat to low and cook until vegetables are tender, 2 to 4 minutes. Remove from heat and allow sauce to cool for 3 minutes. Serve over brown rice and sprinkle with sesame seeds.

By creaturecomfort

Ingredients

• ✓ mixed vegetable
• onion
• cream of chicken soup
• mayonnaise
• cheddar cheese
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
3. 3 Bake about 30 minutes, or until browned and bubbly.

By Linna

Ingredients

• ✓ mixed vegetable
• chicken breast
• cream of mushroom soup
• water
• rotini pasta

Instructions

1. 1 In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.
2. 2 Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often.

By Joni Sorsen

Ingredients

• ✓ mixed vegetable
• elbow macaroni
• processed cheese
• cream of mushroom soup
• kielbasa sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
4. 4 Bake, covered with aluminum foil, for 20 to 25 minutes.

By CRYSTAL_72

Ingredients

• ✓ mixed vegetable
• cream of chicken soup
• cream cheese
• chicken
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Stir condensed soup and cream cheese together in a large mixing bowl until thoroughly blended. Stir in chicken and thawed vegetables.
3. 3 Line a 9-inch pie pan with one crust. Pour chicken mixture into crust. Place remaining crust over filling, press to seal the edges, and cut several steam vents in the top. Cover crust edges with aluminum foil to prevent overbrowning.
4. 4 Bake in the preheated oven for 20 minutes. Remove foil and continue baking, checking often to ensure crust is not burning, until filling is bubbly, 15 to 20 more minutes.

By Sunflower

Ingredients

• ✓ mixed vegetable
• chicken breast
• pastry
• cream of chicken soup

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Simmer chicken breasts with water in a large pot until no longer pink inside, about 15 minutes; dice chicken into bite-sized pieces.
3. 3 Meanwhile, line the bottom and sides of a 9-inch pie plate with 1 pie crust.
4. 4 Combine canned vegetables, condensed soup, and diced chicken in a large bowl until well mixed; pour into the prepared crust.
5. 5 Cover pie with remaining crust. Crimp the crust edges; cut slits in top crust.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes.
7. 7 Enjoy!

By Allrecipes Member

Ingredients

• ✓ mixed vegetable
• multi-grain medley
• chicken broth
• cream of chicken soup
• chicken

Instructions

1. 1 Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 minutes.

By Minute Rice

Ingredients

• ✓ mixed vegetable
• pastry
• chicken breast
• thyme
• cream of celery soup
• cream of potato soup

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. 2 Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. 3 Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. 4 Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. 5 Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

By Leslie Brown

Ingredients

• ✓ mixed vegetable
• cream of chicken soup
• chicken
• rice
• water
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

By Jennifer

Ingredients

• ✓ mixed vegetable
• cream of potato soup
• milk
• thyme
• black pepper
• pie crust
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
3. 3 Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
4. 4 Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

By Karen C. Greenlee

Ingredients

• ✓ mixed vegetable
• white meat chicken
• potato
• cream of chicken soup
• crescent roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine chicken chunks, mixed vegetables, potatoes, and condensed soup in a 9-inch pie plate. Add more soup if needed to coat the ingredients. Place crescent roll dough over pot pie ingredients; gaps are okay because they allow for ventilation. Press dough around the edges of the pie plate to seal.
3. 3 Bake in the preheated oven until dough is golden brown and filling is bubbling, 15 to 20 minutes. Let cool for a few minutes before serving.

By Allrecipes Member

Ingredients

• ✓ mixed vegetable
• cream of chicken soup
• chicken
• turkey
• milk
• egg
• all-purpose baking mix

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Mix soup, vegetables and chicken in 9-inch pie plate.
3. 3 Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden.

By Campbell's Kitchen

Ingredients

• ✓ mixed vegetable
• rotini pasta
• cheddar cheese
• black olive
• salad dressing

Instructions

1. 1 Cook pasta according to package directions. Drain and rinse with cold water until completely cool.
2. 2 Combine cooked pasta, mixed vegetables, Cheddar cheese, and olives in a large bowl. Toss well with dressing. Serve chilled or at room temperature.

By Janet Eckermann

Ingredients

• ✓ mixed vegetable
• chicken breast
• cream of chicken soup
• milk
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, mixed vegetables, condensed soup, and milk in a bowl.
3. 3 Pour the mixture into the bottom pie crust.
4. 4 Cover with second crust. Seal the edges and poke holes in top crust.
5. 5 Bake in the preheated oven until crust is golden brown, about 30 minutes.

By Tressie Grant

Ingredients

• ✓ mixed vegetable
• butter
• onion
• tuna
• cream of mushroom soup
• cheddar cheese
• crescent roll

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
3. 3 Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

By MISWOODS

Ingredients

• ✓ mixed vegetable
• bread dough
• turkey
• stuffing
• mashed potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. Spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables onto each piece of flattened dough. Gently close dough around filling, sealing edges together and forming a ball. Arrange filled dough balls in the prepared baking dish; sprinkle with Cheddar cheese.
3. 3 Bake in the preheated oven until dough balls are cooked through, 30 to 40 minutes. Invert monkey bread onto a serving dish.

By SunnyDaysNora

Ingredients

• ✓ mixed vegetable
• ground beef
• tomato
• tomato sauce
• water
• onion soup mix
• sugar

Instructions

1. 1 In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
2. 2 Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.

By Darby SilverSprite2004 Kenne

Ingredients

• ✓ mixed vegetable
• chicken
• cream of chicken soup
• bisquick mix
• milk
• egg

Instructions

1. 1 Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
2. 2 Stir together remaining ingredients with fork until blended. Pour into pie plate.
3. 3 Bake 30 minutes or until golden brown.

By Bisquick

Ingredients

• ✓ mixed vegetable
• water
• potato
• onion
• celery
• cream of chicken soup
• processed cheese food

Instructions

1. 1 In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.

By Kimberly M

Ingredients

• ✓ mixed vegetable
• cream of mushroom soup
• swiss cheese
• sour cream
• french-fried onion
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
2. 2 In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
3. 3 Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

By Tammy Taylor

Ingredients

• ✓ mixed vegetable
• ground beef
• onion
• cream of chicken soup
• potato round

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down. Sprinkle with onion. Layer frozen veggies as next layer. Cover with soup, straight from the can, carefully spreading with a spatula to cover entirely.
3. 3 Layer tater tots on top, covering the entire top with tots. Bake in the preheated oven for 1 hour, or until hamburger is done. Check after 30 minutes; if tots are getting too brown, turn down to 350 degrees F (190 degrees C).

By MRS G

Ingredients

• ✓ mixed vegetable
• lentil
• water
• wild rice
• vegetable broth
• milk
• american cheese

Instructions

1. 1 Rinse and sort lentils, discarding any debris or blemished lentils.
2. 2 Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
3. 3 Using a medium saucepan cook rice according to package directions.
4. 4 In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

By CORWYNN DARKHOLME

Ingredients

• ✓ mixed vegetable
• ground beef
• water
• potato
• tomato
• onion
• beef bouillon
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain.
2. 2 Transfer beef into a large pot over medium heat; add water, potatoes, mixed vegetables, tomatoes, onion, bouillon, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.

By Marne