Type what you have

Ingredients

• ✓ tomato soup
• processed cheese food
• milk
• spaghetti

Instructions

1. 1 Combine the tomato soup with about half a can of milk and about half the cheese in a saucepan over medium heat, stirring constantly. Melt all together.
2. 2 Continue to add the cheese, melting all together. DO NOT BOIL!
3. 3 Continue to add milk until desired consistency is reached. Serve over warm, cooked spaghetti. Cheesy goodness!

By Karena

Ingredients

• ✓ tomato soup
• pork sausage
• onion
• potato

Instructions

1. 1 Set a deep skillet over medium heat and coat with cooking spray. Add sausages and cook until browned. Remove from the pan and set aside. Add the onion to the skillet; cook and stir until tender. Pour in the tomato soup and bring to a simmer. Return the sausages to the skillet and simmer in the soup for about 30 minutes. Serve over mashed potatoes.

By KOKONUTGRL

Ingredients

• ✓ tomato soup
• flank steak
• cream of mushroom 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

• ✓ tomato soup
• macaroni
• milk
• cheddar cheese
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.

By Dusti W

Ingredients

• ✓ tomato soup
• spaghetti
• cream of mushroom soup
• cheddar cheese
• kielbasa sausage

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.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a medium bowl, combine cream of mushroom soup, tomato soup, cheese, kielbasa and pasta; mix well. Pour mixture into a 9x13 inch baking dish.
4. 4 Bake in preheated oven for 30 minutes or until bubbly; serve.

By Laurie Anderson

Ingredients

• ✓ tomato soup
• ground beef
• brown sugar
• worcestershire sauce
• white vinegar
• hamburger bun

Instructions

1. 1 Heat a large skillet over medium-high heat, and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in the condensed tomato soup, brown sugar, Worcestershire sauce, and vinegar. Cook and stir until thick, about 5 minutes. Adjust seasoning to taste, and serve on the toasted hamburger buns.

By KG

Ingredients

• ✓ tomato soup
• chicken drumette
• cilantro
• onion powder
• black pepper
• garlic salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place drummettes in a 9x13 inch baking dish. In a medium bowl, combine the soup, cilantro, onion powder, pepper and garlic salt. Mix well, and pour mixture over chicken.
3. 3 Bake at 325 degrees F (165 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

By kari

Ingredients

• ✓ tomato soup
• ground beef
• condensed french onion soup
• ketchup
• brown sugar
• hamburger bun

Instructions

1. 1 In a large skillet over medium heat, brown the ground beef; drain fat.
2. 2 Pour in tomato and French onion soups. Fill each can a quarter full with water to rinse the cans out. Pour into meat mixture. Add ketchup and brown sugar. Mix thoroughly.
3. 3 Let simmer for 30 minutes. Serve on hamburger buns.

By Nancy

Ingredients

• ✓ tomato soup
• potato
• ground beef
• onion
• green bean
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
3. 3 In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
4. 4 Bake in preheated oven 30 minutes, until potatoes are golden.

By Corrie Sasser

Ingredients

• ✓ tomato soup
• elbow macaroni
• ground beef
• tomato juice
• corn
• mozzarella cheese

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.
2. 2 In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.

By Dianne Davies

Ingredients

• ✓ tomato soup
• onion
• garlic
• brown sugar
• worcestershire sauce
• soy sauce
• pork sparerib
• cornstarch
• water

Instructions

1. 1 Place ribs in a large stock pot, and cover with water. Bring to a boil, and cook for 15 minutes.
2. 2 In a mixing bowl, mix together soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to a slow cooker. Pour sauce over ribs.
3. 3 Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.
4. 4 If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into a sauce pan. Combine 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil. Cook until sauce has reached desired thickness.

By CLATON

Ingredients

• ✓ tomato soup
• spaghetti
• ground beef
• onion
• tomato paste
• water

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.
2. 2 In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.

By VICKI C

Ingredients

• ✓ tomato soup
• ground beef
• onion
• coleslaw mix
• white rice
• water

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Layer the coleslaw mix, rice, and ground beef in a 9x13 inch baking dish. Combine the soup and water in a medium bowl. Pour the soup over the top of the ground beef. Cover with foil.
4. 4 Bake for 1 hour and 15 minutes, or until the rice is tender.

By Debby Allen

Ingredients

• ✓ tomato soup
• meatball
• asparagus
• chicken broth
• instant rice
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix meatballs, asparagus, chicken broth, tomato soup, instant rice, and Italian seasoning in a large bowl. Pour into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until rice is tender, about 30 minutes.

By akashasway

Ingredients

• ✓ tomato soup
• ground beef
• onion
• rolled oat
• egg
• steak sauce
• ketchup
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup, and mustard in a large bowl. Mix well.
3. 3 Shape into a loaf, and pat into a loaf pan.
4. 4 Bake in the preheated oven until no longer pink in the center, about 1 hour.

By Pam

Ingredients

• ✓ tomato soup
• ground beef
• onion
• potato
• kidney bean

Instructions

1. 1 Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and transfer beef to a slow cooker. Mix in the tomato soups (undiluted), onions, potatoes, and beans.
2. 2 Cover, and cook on the Low setting for 4 to 5 hours, until stew is thick and potatoes are tender.

By DebCroff

Ingredients

• ✓ tomato soup
• pork chop
• onion
• salt
• pepper
• beef bouillon
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
3. 3 Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
4. 4 Cover casserole and bake in preheated oven for 1 hour.

By FLIGGY

Ingredients

• ✓ tomato soup
• elbow macaroni
• ground beef
• tomato sauce
• cheddar cheese

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 elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain and return to pot.
3. 3 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
4. 4 Stir tomato soup and tomato sauce into beef, then stir mixture into macaroni. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese melted, 10 to 15 minutes.

By MollyBrook

Ingredients

• ✓ tomato soup
• egg noodle
• ground beef
• worcestershire sauce
• garlic
• cheddar cheese
• sherry
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cook the noodles according to package directions.
3. 3 Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
4. 4 When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
5. 5 Bake in preheated oven for 30 minutes.

By Candace Cook

Ingredients

• ✓ tomato soup
• ground turkey
• turkey sausage
• tomato
• chili seasoning mix
• garlic powder
• cumin
• paprika

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ground turkey and turkey sausage. Cook and stir until browned and crumbly, 5 to 7 minutes. Add tomatoes and tomato soup. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chili seasoning, garlic powder, cumin, and smoked paprika. Stir to combine.

By thedailygourmet

Ingredients

• ✓ tomato soup
• onion
• vegetable oil
• chili powder
• salt
• worcestershire sauce
• egg noodle
• cheddar cheese
• tuna

Instructions

1. 1 Cook noodles in a pot of boiling water until done. Drain.
2. 2 In a large skillet, saute onion in oil. Add undiluted soup, chili powder, salt, and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese, and tuna. Spoon into a greased 1 quart casserole dish.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.

By Jackie M

Ingredients

• ✓ tomato soup
• chicken
• garlic powder
• ginger juice
• cardamom
• curry powder
• salt
• brown sugar
• lemon juice
• buttermilk

Instructions

1. 1 FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.
2. 2 The next day, mix in the buttermilk, then grill the chicken until cooked through. You'll love it!

By Zaleha

Ingredients

• ✓ tomato soup
• ground beef
• onion soup mix
• bread crumb
• egg
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, 1/2 cup condensed tomato soup, onion soup mix, bread crumbs, and egg in a large bowl. Shape into an 8x4-inch loaf; place on a large, rimmed baking sheet.
3. 3 Bake in the preheated oven until meatloaf is no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees (70 degrees C), about 1 hour 15 minutes.
4. 4 Combine 2 tablespoons baking sheet drippings, remaining tomato soup, and water in a saucepan over medium heat; heat until mixture is hot and bubbling. Slice meatloaf; serve with sauce.

By Campbell's Kitchen

Ingredients

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

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. Add pasta and cook until al dente, 8 to 10 minutes; drain and set aside.
3. 3 Sauté beef, onion, green pepper, and garlic in a large skillet over medium heat until beef is browned, about 10 minutes; drain and return mixture to the skillet.
4. 4 Stir cream of mushroom soup, water, and condensed tomato soup into the skillet. Stir pasta into meat and soup mixture; mix well. Spread mixture into a 9x13-inch baking dish; top with Cheddar cheese.
5. 5 Bake in the preheated oven until bubbly and cheese is lightly browned, 20 to 30 minutes; serve.

By Debbie Clark

Ingredients

• ✓ tomato soup
• butter
• green bell pepper
• onion
• chicken and rice soup
• water
• ground beef
• egg
• milk
• bread

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Saute green pepper and onion for 5 minutes, or until tender. Stir in the tomato soup, chicken & rice soup and the water and bring to boil. Reduce heat to low and allow to simmer.
2. 2 Meanwhile, in a separate bowl, combine the ground beef, egg and milk. Break the bread into very small pieces and add to the bowl. Mix together well. (Note: The kids love to use their hands to mix this. Be sure they wash them well before AND afterward to avoid any contamination.)
3. 3 Shape the meat mixture into meatballs and drop them into the soup mixture. Continue to simmer over low heat, uncovered, for 45 to 60 minutes. Stir occasionally, but be very careful not to break the meatballs.

By Jen

Ingredients

• ✓ tomato soup
• water
• green cabbage
• ham
• kielbasa sausage
• salt
• black pepper

Instructions

1. 1 Combine condensed soup, water, and cabbage in a large stockpot. Add ham, kielbasa, salt, and pepper and bring to a boil. Boil for 20 minutes.
2. 2 Reduce heat and simmer until cabbage is tender, 5 to 10 more minutes.

By Amy Standaert

Ingredients

• ✓ tomato soup
• water
• rice
• ground beef
• chili powder
• processed cheese

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
3. 3 While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.
4. 4 Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
5. 5 Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

By CAMIMCC

Ingredients

• ✓ tomato soup
• green bell pepper
• firm tofu
• olive oil
• cumin
• garlic powder
• onion powder
• salt
• jambalaya rice mix

Instructions

1. 1 Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
2. 2 Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
3. 3 Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
4. 4 Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.
7. 7 Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.
8. 8 Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.
9. 9 Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.

By kaleena

Ingredients

• ✓ tomato soup
• cooking spray
• fire-roasted diced tomato
• ground beef
• onion
• cabbage

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
2. 2 Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
3. 3 Meanwhile, 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. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
4. 4 Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
5. 5 Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
6. 6 Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

By Paul

Ingredients

• ✓ tomato soup
• water
• ground beef
• instant rice
• onion
• salt
• black pepper

Instructions

1. 1 Combine tomato soup and water in a medium mixing bowl; mix thoroughly and set aside.
2. 2 Combine ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture in a large mixing bowl; mix thoroughly and shape into 1-inch balls.
3. 3 Place meatballs in a large skillet over medium heat. Pour in remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

By Yvonne