Type what you have

Ingredients

• ✓ cream of mushroom soup
• linguine
• broccoli
• butter
• chicken breast
• milk
• parmesan cheese
• black pepper

Instructions

1. 1 Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
2. 2 Heat butter in skillet. Cook chicken until browned, stirring often.
3. 3 Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

By Campbell's Kitchen

Ingredients

• ✓ cream of mushroom soup
• olive oil
• salt
• black pepper
• chicken breast
• onion
• cremini mushroom
• marsala wine

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper, then add to hot oil and cook until browned, 3 to 5 minutes. Stir in onion and mushrooms; continue cooking until onion is translucent, 5 to 7 minutes.
2. 2 Pour condensed soup and Marsala wine over chicken mixture; cook until hot and chicken is no longer pink in the middle, 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Sophia Del Gigante

Ingredients

• ✓ cream of mushroom soup
• spaghetti
• water
• salt
• butter
• onion
• water
• cheddar cheese
• ham
• parsley
• pimento pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see Cook's Note).
2. 2 While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
4. 4 Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.

By Susan Holtgrewe

Ingredients

• ✓ cream of mushroom soup
• spaghetti
• onion
• green bell pepper
• ground beef
• tomato
• mushroom
• oregano
• cheddar cheese
• water
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
2. 2 In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
4. 4 Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

By LaDonna

Ingredients

• ✓ cream of mushroom soup
• chicken breast
• butter
• half-and-half
• parmesan cheese
• garlic
• lemon juice
• italian seasoning
• spinach
• mushroom
• bacon bit
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts on a baking sheet. Bake in the preheated oven until no longer pink and juices run clear, 20 to 30 minutes. Set aside.
3. 3 Increase the oven temperature to 400 degrees F (200 degrees C).
4. 4 Melt butter in a medium saucepan over medium heat. Stir in cream of mushroom soup, half-and-half, Parmesan cheese, garlic, lemon juice, and Italian seasoning, stirring constantly.
5. 5 Arrange spinach in bottom of a 9x9-inch baking dish; cover with mushrooms. Pour 1/2 soup mixture over mushrooms; arrange chicken breasts on top. Cover with remaining soup mixture. Sprinkle with bacon bits; top with mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

By BRYAN0320

Ingredients

• ✓ cream of mushroom soup
• fettuccine pasta
• olive oil
• spinach
• salt
• pepper
• scallop
• garlic
• mushroom
• white wine
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
2. 2 In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
3. 3 In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

By SHAVON

Ingredients

• ✓ cream of mushroom soup
• cooking spray
• rotini pasta
• butter
• onion
• celery
• red bell pepper
• milk
• poultry seasoning
• salt
• black pepper
• rotisserie chicken
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
3. 3 Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
4. 4 Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to milk mixture; remove immediately from heat and pour over rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
5. 5 Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

By busymom

Ingredients

• ✓ cream of mushroom soup
• chicken breast
• salt
• black pepper
• olive oil
• shallot
• garlic
• tomato
• chicken broth
• sour cream
• spinach
• mozzarella cheese

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
3. 3 Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
4. 4 Serve on plates and top with shredded mozzarella cheese.

By chorusgirl3

Ingredients

• ✓ cream of mushroom soup
• spaghetti
• onion
• green bell pepper
• ground beef
• spaghetti sauce
• cheddar cheese
• mushroom
• black olive
• oregano
• sugar
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
3. 3 Heat a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables.
4. 4 Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese.
5. 5 Bake in preheated oven until bubbly and hot, about 45 minutes.

By Kates

Ingredients

• ✓ cream of mushroom soup
• chicken
• salt
• pepper
• olive oil
• onion
• mushroom
• tomato
• white wine
• green olive
• black olive
• caper
• pepperoni sausage

Instructions

1. 1 In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.
2. 2 In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.

By JoAnn M. Jarrach

Ingredients

• ✓ cream of mushroom soup
• fettuccine pasta
• ground beef
• butter
• onion
• red bell pepper
• tomato
• mushroom
• black olive
• oregano
• cheddar cheese
• mozzarella cheese
• beef broth
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 8 to 10 minutes; drain.
2. 2 Brown beef in a large skillet over medium heat. Drain fat from the pan and transfer meat to a bowl. Melt butter in the same skillet and cook onion and bell pepper until tender. Stir in tomatoes, mushrooms, olives, and beef. Season with oregano. Simmer for 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
4. 4 Arrange 1/2 of the cooked fettuccine in the prepared dish, top with 1/2 of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers.
5. 5 Mix together condensed soup and beef broth until smooth. Pour over casserole. Sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven until heated through, 30 to 35 minutes.

By MARBALET

Ingredients

• ✓ cream of mushroom soup
• egg noodle
• butter
• mushroom
• onion
• celery
• garlic
• italian seasoning
• red pepper
• white wine
• turkey
• sour cream
• broth
• parmesan cheese
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles; cook until al dente, 8 to 10 minutes. Drain pasta, transfer to the prepared baking dish, and cover to keep warm.
3. 3 Melt butter in a large, heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook until tender, 6 to 8 minutes.
4. 4 Add garlic, Italian seasoning, and crushed red pepper to the skillet; cook until fragrant, 1 minute more.
5. 5 Add wine, stirring to scrape up any brown bits from bottom of the skillet; cook until most of the liquid evaporates, about 1 minute.
6. 6 Stir in turkey, soup, sour cream, and broth; cook until sauce bubbles, about 1 minute.
7. 7 Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
8. 8 Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.

By ONEplusONE

Ingredients

• ✓ cream of mushroom soup
• linguine pasta
• butter
• mushroom
• onion
• green bell pepper
• chicken broth
• cheddar cheese
• green pea
• cooking sherry
• worcestershire sauce
• salt
• black pepper
• chicken breast
• parmesan cheese
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
4. 4 Bake in the preheated oven for 25 to 35 minutes, or until heated through.

By DACLKG

Ingredients

• ✓ cream of mushroom soup
• lasagna noodle
• heavy cream
• parmesan cheese
• butter
• olive oil
• onion
• garlic
• mushroom
• chicken
• salt
• black pepper
• ricotta cheese
• spinach
• mozzarella cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until al dente, about 8 to 10 minutes. Drain, and rinse with cold water.
3. 3 Mix heavy cream, cream of mushroom soup, Parmesan cheese, and butter in a saucepan over low heat; simmer, stirring frequently, until well blended.
4. 4 Heat olive oil in a skillet over medium heat. Cook and stir onion in olive oil until tender, then add garlic and mushrooms.
5. 5 Mix in chicken, and cook until heated through. Season with salt and pepper.
6. 6 Lightly coat the bottom of a 9x13-inch baking dish with enough of the cream sauce mixture to coat.
7. 7 Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach.
8. 8 Add 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers.
9. 9 Place the remaining noodles on top, and spread with remaining sauce.
10. 10 Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

By Sue

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
• 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
• 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

Ingredients

• ✓ cream of mushroom soup
• water
• onion soup mix
• pot roast

Instructions

1. 1 Mix condensed soup, water, and dry onion soup mix in a slow cooker. Place pot roast in the slow cooker and coat with soup mixture.
2. 2 Cook on Low for 8 to 9 hours or High for 3 to 4 hours.

By Brenda Arnold

Ingredients

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

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

Ingredients

• ✓ cream of mushroom soup
• round steak
• condensed french onion soup
• water

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

Ingredients

• ✓ cream of mushroom soup
• bottom round
• onion soup mix
• water

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

Ingredients

• ✓ cream of mushroom soup
• milk
• cheddar cheese
• macaroni

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

Ingredients

• ✓ cream of mushroom soup
• flank steak
• tomato soup
• onion soup mix

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

Ingredients

• ✓ cream of mushroom soup
• macaroni and cheese mix
• tuna
• pea

Instructions

1. 1 Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom soup, tuna and peas. Mix well, and heat until bubbly.

By Tresa Raymer