Type what you have

Ingredients

• ✓ evaporated milk
• macaroni
• water
• heavy cream
• colby cheese

Instructions

1. 1 Place a medium skillet over medium-high heat. Pour in dry macaroni noodles. Pour in enough water to barely cover macaroni. Bring to a boil, stirring continuously.
2. 2 Continue stirring the macaroni until water is almost evaporated and pasta is tender yet firm to the bite, about 8 minutes. Pour in evaporated milk and cream. Add grated cheese and stir until cheese has melted and everything is well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ evaporated milk
• cooking spray
• hash brown potato
• cheddar cheese soup
• french fried onion

Instructions

1. 1 Grease a slow cooker with cooking spray.
2. 2 Stir together frozen hash browns, condensed soup, evaporated milk, and 1/2 of the French fried onions in a large bowl until well combined. Pour into the prepared slow cooker.
3. 3 Cook on Low for 8 hours or High for 4 hours. Top with remaining French fried onions just before serving.

By Renee

Ingredients

• ✓ evaporated milk
• water
• butter
• salt
• black pepper
• oyster

Instructions

1. 1 Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
2. 2 Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
3. 3 Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

By Chris Braddy

Ingredients

• ✓ evaporated milk
• chicken
• bread stuffing mix
• cream of chicken soup
• cream of celery soup
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
3. 3 In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

By Crystal Williams

Ingredients

• ✓ evaporated milk
• rutabaga
• chicken broth
• butter
• salt
• black pepper

Instructions

1. 1 Place rutabaga in a medium saucepan; add broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes. Drain.
2. 2 Transfer to a large bowl. Mix in evaporated milk and butter with an immersion blender a little at a time, until desired consistency is reached. Season with salt and pepper.

By Beth Wand Sidell

Ingredients

• ✓ evaporated milk
• egg noodle
• cream of chicken soup
• onion
• ham
• processed cheese food
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain.
3. 3 Mix together cooked egg noodles, evaporated milk, condensed soup, onion, ham, and processed cheese food in a 9x13-inch baking dish until evenly distributed.
4. 4 Bake in the preheated oven until bubbly and cheese is melted, about 1 hour. About 5 minutes before the end of baking, sprinkle potato chips over the top of casserole and return to the oven; bake for 5 minutes more.

By lwelsh

Ingredients

• ✓ evaporated milk
• ground beef
• cream of chicken soup
• cream of mushroom soup
• corn
• potato nugget
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 While beef is cooking, mix together evaporated milk and condensed soups in a large bowl. Set aside.
4. 4 Transfer drained beef to a 9x13-inch baking dish. Spread corn evenly over beef. Layer potato nuggets over corn. Pour milk-soup mixture over potatoes.
5. 5 Bake in the preheated oven for 45 minutes. Top with Cheddar cheese and continue baking until potatoes are golden brown and cheese is melted, 15 more minutes. Let sit for 20 minutes before serving.

By Janessa Zinn

Ingredients

• ✓ evaporated milk
• macaroni
• cheddar cheese
• butter
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). 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.
2. 2 Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
3. 3 Bake, uncovered, for one hour, or until top is golden brown.

By Cordi Tierno

Ingredients

• ✓ evaporated milk
• ground beef
• egg
• bread crumb
• worcestershire sauce
• cayenne pepper
• garlic

Instructions

1. 1 Gather all ingredients. Preheat a grill for high heat.
2. 2 Mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic in a large bowl using your hands.
3. 3 Form the mixture into 8 hamburger patties.
4. 4 Lightly oil the grill grate. Grill patties until browned and no longer pink, about 5 minutes per side. Serve hot and enjoy!

By Jane

Ingredients

• ✓ evaporated milk
• ground beef
• bread crumb
• worcestershire sauce
• onion soup mix
• ketchup
• brown sugar
• port wine

Instructions

1. 1 Mix ground chuck, evaporated milk, bread crumbs, 1 tablespoon Worcestershire sauce, and soup mix together in a bowl until well combined. Cover and refrigerate for 1 hour.
2. 2 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Form meat mixture into approximately 36 small meatballs. Place meatballs onto a baking sheet.
4. 4 Broil meatballs in the preheated oven until just browned, 2 to 3 minutes. Turn meatballs over and broil until browned on the other side, about 2 minutes more. Remove from the oven and transfer meatballs to a slow cooker.
5. 5 Combine ketchup, brown sugar, port wine, and remaining 1 tablespoon Worcestershire sauce in a saucepan over medium heat. Cook and stir until dissolved, about 2 minutes.
6. 6 Pour sauce over meatballs in the slow cooker. Cook on High until meatballs are no longer pink in the middle and sauce is thick, at least 1 hour or longer if desired. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By dana

Ingredients

• ✓ evaporated milk
• rice
• raisin
• egg
• white sugar
• brown sugar
• custard powder
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
3. 3 Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.

By Cathy

Ingredients

• ✓ evaporated milk
• ground beef
• butter
• all-purpose flour
• beef broth
• salt
• pepper

Instructions

1. 1 Brown ground beef in a medium skillet over medium-high heat until no longer pink. Drain excess fat; set beef aside.
2. 2 Melt butter in a medium saucepan over medium heat. Slowly add flour, stirring constantly, to form a brown roux.
3. 3 Stir in beef broth and milk until well combined. Add ground beef; season with salt and black pepper.

By flossi

Ingredients

• ✓ evaporated milk
• bacon
• onion
• button mushroom
• ground beef
• egg
• swiss cheese
• corn flake crumb

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir bacon in a skillet over medium heat until browned. Transfer to a paper-towel-lined plate with a slotted spoon; set aside 1 tablespoon bacon. Discard all but 1 tablespoon drippings from the skillet.
3. 3 Add onion and mushrooms to the skillet; cook until soft.
4. 4 Combine beef, milk, and egg in a large bowl. Stir in onion and mushrooms. Add about 4 ounces Swiss cheese and all but 1 tablespoon bacon; stir to combine. Stir in cornflake crumbs until well blended.
5. 5 Shape into a loaf; place in a meatloaf pan.
6. 6 Bake in the preheated oven for 1 hour. Drain fat; sprinkle with remaining 2 ounces Swiss cheese and reserved 1 tablespoon bacon. Continue baking until cheese is melted, about 5 minutes.
7. 7 Let meatloaf rest for a few minutes to make it easier to slice. Enjoy!

By NICOLETTE

Ingredients

• ✓ evaporated milk
• yukon gold potato
• bacon
• cheddar cheese
• green onion
• sour cream
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot to dry.
4. 4 Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
5. 5 Drain bacon on a paper towel-lined plate; crumble and set aside.
6. 6 Combine 1 1/2 cups Cheddar cheese, evaporated milk, 1/2 cup green onions, sour cream, 1/2 of the crumbled bacon, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy.
7. 7 Spread mixture into the prepared baking dish.
8. 8 Bake in the preheated oven for 25 minutes. Sprinkle with remaining Cheddar cheese, green onions, and bacon. Return to the oven and continue baking until cheese is melted, about 5 minutes more.
9. 9 Serve hot and enjoy!

By Gemini26

Ingredients

• ✓ evaporated milk
• chicken broth
• whole kernel corn
• onion
• potato
• butter
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
2. 2 Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

By R.T. Dowling

Ingredients

• ✓ evaporated milk
• chicken
• cream of mushroom soup
• water
• spinach
• mushroom
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 In a medium saucepan over medium heat, combine the chicken, milk, soup, water, spinach or broccoli, mushrooms, hot pepper sauce and salt and pepper to taste. Cook, stirring, for about 10 to 15 minutes or until heated through. Serve over cooked egg noodles, if desired.

By Anita B

Ingredients

• ✓ evaporated milk
• shallot
• olive oil
• chicken broth
• thyme
• black pepper
• salt
• potato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
3. 3 Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
4. 4 Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

By Robyn Webb

Ingredients

• ✓ evaporated milk
• butter
• cream of mushroom soup
• water
• onion
• salt
• pepper
• chicken breast
• mushroom

Instructions

1. 1 Gather all ingredients,
2. 2 Melt butter in a large saucepan over medium heat; stir in evaporated milk, condensed soup, and water. Add onion, salt, and pepper; bring to a boil.
3. 3 Stir in chicken and simmer until chicken is cooked through, about 15 minutes.
4. 4 Stir in sliced mushrooms and simmer, stirring often, for 5 minutes more.

By Venecia Brea

Ingredients

• ✓ evaporated milk
• ground ham
• ground pork
• graham cracker
• egg
• tomato soup
• brown sugar
• white vinegar
• water
• mustard

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a large baking sheet or jellyroll pan with parchment paper.
2. 2 Combine smoked ham and ground pork in a large bowl until thoroughly mixed; lightly stir in graham crackers, evaporated milk, and eggs. Form mixture into two loaves; place loaves onto the prepared baking sheet.
3. 3 Whisk tomato soup, brown sugar, vinegar, water, and dry mustard together in a saucepan over medium-low heat until well combined. Bring to a boil, stirring until brown sugar is dissolved. Pour about 1 cup sauce over loaves; reserve remaining sauce.
4. 4 Bake in the preheated oven for 2 hours. Slice and serve ham loaves with reserved sauce.

By Saylor Mom

Ingredients

• ✓ evaporated milk
• red potato
• vegetable oil
• onion
• turkey bacon
• water
• chicken bouillon
• garlic salt
• butter

Instructions

1. 1 Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
2. 2 Heat vegetable oil in a skillet over medium-high heat; sauté onion and turkey bacon until browned, 5 to 10 minutes.
3. 3 Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.
4. 4 Drain potatoes, setting about 1/8 aside in a bowl. Mix potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.

By Rutter Family

Ingredients

• ✓ evaporated milk
• chicken
• egg
• salt
• black pepper
• garlic powder
• onion powder
• all-purpose flour
• vegetable oil

Instructions

1. 1 In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
2. 2 Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
3. 3 In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
4. 4 You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear.
5. 5 Enjoy!

By Tanya Lewis

Ingredients

• ✓ evaporated milk
• onion
• margarine
• chicken broth
• baking potato
• celery top
• carrot
• salt
• white pepper

Instructions

1. 1 Sauté onion in margarine in a stockpot until yellow and soft. Add chicken broth, potatoes, celery tops, and carrots. Stir in salt and pepper. Bring to a boil, then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
2. 2 Remove carrots and celery tops and discard. Add evaporated milk and heat through.
3. 3 Purée soup in small batches in a food processor or blender. Return to stockpot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately.

By Karen Wood

Ingredients

• ✓ evaporated milk
• cooking spray
• elbow macaroni
• butter
• black pepper
• egg
• salt
• cheddar cheese
• paprika

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 While the macaroni is cooking, slowly melt butter in a large pot over low heat. Stir in evaporated milk and pepper; cook until heated through.
4. 4 Whisk eggs in a bowl until smooth. Whisk in about 1/2 cup of the hot evaporated milk mixture, 1 tablespoon at a time, until thoroughly incorporated. Whisk egg mixture back into the saucepan and continue to heat gently, whisking constantly, until milk mixture almost comes to a simmer and the sauce thickens.
5. 5 Gently mix in cooked macaroni and salt until combined. Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times, then sprinkle paprika over the casserole.
6. 6 Bake in the preheated oven until bubbling, about 20 minutes.

By dameionec

Ingredients

• ✓ evaporated milk
• potato
• onion
• water
• broccoli
• chicken broth
• processed cheese food
• salt
• black pepper

Instructions

1. 1 Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.
2. 2 Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.
3. 3 Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.
4. 4 Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.

By KDcook

Ingredients

• ✓ evaporated milk
• cooking spray
• vegetarian mushroom burger patty
• vegetarian chili
• potato nugget
• cream of mushroom soup
• cream of asparagus soup
• onion
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spray a skillet with cooking spray and heat over medium heat. Cook mushroom patties in the pan until halfway cooked through, 7 to 9 minutes. Remove from heat and let cool, about 5 minutes. Chop finely on a cutting board. Line the bottom of a rectangular or square 2 1/2-quart baking dish with patty pieces. Pour chili on top and spread evenly. Layer potato nuggets over chili.
3. 3 Mix mushroom soup, asparagus soup, evaporated milk, onion, and pepper together in a large bowl. Pour mixture over potato nuggets evenly.
4. 4 Bake in the preheated oven until bubbly and heated through, 45 minutes to 1 hour, removing 15 minutes before baking completes to sprinkle with Cheddar cheese.

By LovesBoma

Ingredients

• ✓ evaporated milk
• spaghetti
• margarine
• onion
• chicken
• cream of chicken soup
• cheddar cheese
• celery salt
• salt
• black pepper

Instructions

1. 1 Preheat the 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 tender yet firm to the bite, about 12 minutes. Drain; transfer to a large bowl.
3. 3 Melt margarine in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Stir into spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces Cheddar cheese, celery salt, salt, and black pepper; toss to combine. Transfer to prepared dish; sprinkle remaining 4 ounces Cheddar cheese over top.
4. 4 Bake in the preheated oven until bubbling and cheese melted, about 45 minutes.

By Nicole Leonard

Ingredients

• ✓ evaporated milk
• elbow macaroni
• butter
• salt
• black pepper
• cheddar cheese
• egg
• milk
• cheddar cheese soup
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.
3. 3 Stir butter into pasta until melted; season with salt and black pepper. Sprinkle about ½ Cheddar cheese over pasta; stir.
4. 4 Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
5. 5 Whisk whole milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
6. 6 Sprinkle remaining ½ Cheddar cheese over pasta mixture; sprinkle with paprika.
7. 7 Cook on Low for 3 hours, checking the edges are not getting too brown after 2 ½ hours.
8. 8 Serve hot and enjoy!

By Cathy P

Ingredients

• ✓ evaporated milk
• hash brown potato
• sweet corn
• cream-style corn
• vegetable broth
• sweet onion
• celery
• garlic powder
• chive
• worcestershire sauce
• black pepper

Instructions

1. 1 Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.

By Holyflower93

Ingredients

• ✓ evaporated milk
• chicken breast
• chicken broth
• cream of chicken soup
• butter
• ranch dressing mix
• onion powder
• rotini pasta
• bacon
• cheddar cheese
• cheese sauce

Instructions

1. 1 Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot) and add 2 cups chicken broth, condensed chicken soup, evaporated milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini pasta, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Stir in mild Cheddar cheese and cheese sauce until well combined.

By Princess Under Pressure

Ingredients

• ✓ evaporated milk
• bacon
• onion
• potato
• water
• cod
• milk
• butter
• salt
• pepper

Instructions

1. 1 Cook bacon in a large stockpot over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble and set aside. Drain bacon grease, reserving about 1 tablespoon in the pot.
2. 2 Add onion to reserved bacon grease; cook and stir over medium heat until tender, about 5 minutes. Add potatoes and fill the pot with just enough water to cover. Bring to a boil and cook until potatoes are almost tender, about 5 minutes.
3. 3 Add fish, evaporated milk, whole milk, and butter; bring to a boil. Reduce heat to low and simmer for 30 minutes. Season with salt and pepper.
4. 4 Ladle chowder into bowls and top with crumbled bacon.

By Jaylene