Type what you have

Ingredients

• ✓ golden mushroom soup
• sirloin tip
• onion
• mushroom
• butter
• burgundy wine

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Sear beef in the hot pot until browned on all sides. Stir onion into beef and sauté until onion is golden brown.
2. 2 Add mushrooms, butter, condensed soup, and wine; stir until well combined. Reduce heat, cover, and simmer for 2 hours.

By CapeCodLorrie

Ingredients

• ✓ golden mushroom soup
• green bean
• chicken broth
• french-fried onion
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut green beans in half. Mix beans with soup in a casserole dish. Add chicken broth, 1 cup french-fried onions, and pepper.
3. 3 Bake in the preheated oven until beans are tender, about 20 minutes. Top with remaining onions and bake for 5 minutes more.

By Bake4fun

Ingredients

• ✓ golden mushroom soup
• chicken breast
• broccoli floret
• sour cream
• horseradish

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli.
3. 3 In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli.
4. 4 Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.

By Menwith Hill'er Back Home

Ingredients

• ✓ golden mushroom soup
• venison stew meat
• cream of mushroom soup
• onion
• carrot

Instructions

1. 1 In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.

By GCKS

Ingredients

• ✓ golden mushroom soup
• potato
• ground beef
• american cheese
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place potatoes into a large saucepan with enough water to cover; bring to a boil. Cook until potatoes are tender, 8 to 10 minutes. Drain, then mash.
3. 3 While potatoes are cooking, crumble beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, then stir in condensed soup until well combined.
4. 4 Transfer beef mixture to an 8-inch square baking dish and cover with cheese. Spread mashed potatoes evenly over the top. Dot with butter.
5. 5 Bake in the preheated oven until the top is golden brown, 20 to 25 minutes.

By MAMA29

Ingredients

• ✓ golden mushroom soup
• vegetable oil
• round steak
• all-purpose flour
• water
• beef bouillon
• sour cream
• egg noodle

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.
2. 2 Transfer the meat to the slow cooker and top with the soup, water and bouillon.
3. 3 Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
4. 4 Cook the egg noodles according to package directions. Serve the meat over the noodles.

By Kathy

Ingredients

• ✓ golden mushroom soup
• olive oil
• pork chop
• garlic salt
• black pepper
• olive oil
• mushroom
• water

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
2. 2 Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
3. 3 Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.

By jb

Ingredients

• ✓ golden mushroom soup
• butter
• chive and onion cream cheese
• white wine
• salad dressing mix
• chicken breast

Instructions

1. 1 Melt butter in a saucepan over medium heat; stir in mushroom soup, cream cheese, wine, and salad dressing mix until hot, smooth, and combined.
2. 2 Place chicken breasts in the bottom of a slow cooker; pour cream cheese sauce over top. Cover slow cooker. Cook on Low until chicken is tender, about 4 hours.

By Jennie Hood Flynn

Ingredients

• ✓ golden mushroom soup
• beef stew meat
• onion
• water
• worcestershire sauce
• cream cheese

Instructions

1. 1 Combine beef, soup, onion, water, and Worcestershire sauce in a slow cooker.
2. 2 Cook on Low for 8 hours or High for 5 hours. Stir in cream cheese just before serving to prevent curdling.
3. 3 Enjoy hot served over cooked noodles.

By Jessica

Ingredients

• ✓ golden mushroom soup
• cornish game hen
• portobello mushroom
• zucchini
• green olive
• pimento
• garlic salt

Instructions

1. 1 Coat hens with about 1/4 mushroom soup.
2. 2 Combine remaining 3/4 mushroom soup, portobello mushrooms, zucchini, olives, and garlic salt in a bowl; stuff mixture inside hens. Arrange hens, breast-sides up, in a slow cooker. Spoon any remaining soup mixture over hens.
3. 3 Cover slow cooker. Cook on High for 4 hours.

By No Subject

Ingredients

• ✓ golden mushroom soup
• onion
• cooking spray
• ground beef
• cheddar cheese
• potato nugget

Instructions

1. 1 Place onion in a microwave-safe bowl and cover with water. Microwave on high until soft, 7 to 8 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on cheese.
5. 5 Bake in the preheated oven for 20 minutes. Lightly spray potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.

By Stacey Prevette

Ingredients

• ✓ golden mushroom soup
• pork chop
• seasoned salt
• black pepper
• onion
• mushroom

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
3. 3 Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

By Hallie Guilfoyle

Ingredients

• ✓ golden mushroom soup
• pork chop
• salt
• pepper
• white cooking wine
• water
• mushroom

Instructions

1. 1 Salt and pepper the pork chops and fry in a small amount of oil until slightly browned on both sides; drain.
2. 2 In a bowl mix together, mushroom soup, wine, water and mushrooms.
3. 3 Combine soup mixture with pork chops. Cover and simmer on low heat for about an hour until chops are tender.

By Tammy

Ingredients

• ✓ golden mushroom soup
• ground beef
• bread crumb
• egg
• onion soup mix
• vegetable oil
• water

Instructions

1. 1 Mix ground beef, bread crumbs, egg, and onion soup mix together in a bowl; shape into 6 oblong patties.
2. 2 Heat oil in a large skillet over medium-high heat. Cook patties until browned, about 5 minutes per side.
3. 3 Stir golden mushroom soup and water together in a bowl; pour over the patties in the skillet. Turn patties to coat in the liquid. Bring liquid to a simmer, reduce heat to medium-low, place a cover on the skillet, and cook until steaks are very firm, hot, and grey in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By SARAH1037

Ingredients

• ✓ golden mushroom soup
• chicken breast
• butter
• salad dressing mix
• white wine
• cream cheese
• chive
• angel hair pasta

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Arrange chicken breasts in a single layer in a 9x13-inch baking dish.
2. 2 Melt butter in a large saucepan over low heat. Stir in dressing mix, then stir in condensed soup and wine. Add cream cheese; cook and stir, without boiling, until smooth and heated through. Pour over chicken.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 About 15 minutes before the chicken is finished, bring a large pot of lightly salted water to a rolling boil. Add angel hair pasta and cook, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
5. 5 Serve chicken and sauce over pasta.

By Marian Collins

Ingredients

• ✓ golden mushroom soup
• beef chuck roast
• salt
• black pepper
• mushroom
• cream of mushroom soup
• onion soup mix
• garlic

Instructions

1. 1 Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
2. 2 Cook on Low for 8 to 10 hours.

By htovey

Ingredients

• ✓ golden mushroom soup
• ground beef
• onion
• salt
• pepper
• garlic powder
• cheddar cheese soup
• french fry
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
3. 3 Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
4. 4 Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

By Bettina J

Ingredients

• ✓ golden mushroom soup
• carrot
• potato
• mushroom
• onion
• celery
• stew meat
• onion soup mix
• water

Instructions

1. 1 Place carrots, potatoes, mushrooms, onion, and celery in the slow cooker. Place stew meat over vegetables.
2. 2 In a medium bowl, combine soup mix with can of soup. Add water and mix together well. Pour this in the slow cooker over meat and vegetables.
3. 3 Add water as needed so that liquid comes just to the bottom of meat.
4. 4 Cook on Low setting overnight, adding more water as necessary in the morning. Continue cooking all day to reach 24 hours total.

By Mary

Ingredients

• ✓ golden mushroom soup
• cream of mushroom soup
• water
• onion soup mix
• brown sugar
• worcestershire sauce
• potato
• onion
• mushroom
• pork chop

Instructions

1. 1 Combine cream of mushroom soup, golden mushroom soup, water, onion soup mix, brown sugar, and Worcestershire sauce in a slow cooker.
2. 2 Stir in potatoes, sliced onion, and sliced mushrooms. Add pork chops; turn to coat both sides in soup mixture.
3. 3 Cover slow cooker. Cook on Low for 6 hours.
4. 4 Spoon mushroom sauce over pork chops and potatoes to serve.

By Allrecipes Member

Ingredients

• ✓ golden mushroom soup
• cabbage
• margarine
• onion
• ground beef
• chicken with rice soup
• rice
• egg
• marjoram
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil. Cook cabbage in boiling water until leaves are falling off. Remove leaves from water as they peel off and set aside.
3. 3 Melt margarine in a large skillet over medium heat. Cook onions in hot margarine until translucent, 5 to 7 minutes.
4. 4 Mix together cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a large bowl.
5. 5 Take a cabbage leaf, lay it flat, and trim the thickest part toward the bottom of leaf to make it easier to roll; repeat with all leaves. Take darker outside leaves and line the bottom of a roasting pan with them.
6. 6 Scoop a portion of beef meat mixture into a leaf and wrap leaf around mixture, enveloping meat completely. Repeat until all of the beef mixture is used. Arrange stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
7. 7 Bake in the preheated oven for 1 hour and 45 minutes. Remove aluminum foil, peel back top layer of extra cabbage leaves, and pour golden mushroom soup over stuffed cabbage leaves. Replace top cabbage leaves, return the roasting pan to the oven, and continue baking until soup is hot, about 15 minutes.

By mikegodphx

Ingredients

• ✓ golden mushroom soup
• butter
• onion
• green bell pepper
• green onion
• celery
• parsley
• cajun seasoning
• salt
• black pepper
• crawfish tail meat

Instructions

1. 1 Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
2. 2 Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.

By Staci

Ingredients

• ✓ golden mushroom soup
• butter
• onion
• celery
• mushroom
• water
• long grain rice
• wild rice
• sour cream
• curry powder
• chicken thigh
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until onion is slightly tender, about 3 minutes. Stir in mushrooms and cook for 1 more minute, stirring often. Mix in water and rice mix; bring to a boil, cover, and simmer until rice is tender, about 15 minutes.
3. 3 Mix together condensed soup, sour cream, and curry powder in a large bowl until well combined. Stir about 1 1/2 cups soup mixture into rice and reserve 1/2 cup soup mixture for later.
4. 4 Spread rice mixture into the bottom of the prepared baking dish. Sprinkle chicken thighs with salt and black pepper and arrange over rice. Cover chicken thighs with reserved 1/2 cup soup mixture. Sprinkle the top with Parmesan cheese.
5. 5 Bake in the preheated oven until chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh near the bone should read 165 degrees F (74 degrees C).

By gubby420

Ingredients

• ✓ golden mushroom soup
• beef cross rib roast
• garlic
• dijon mustard
• olive oil
• garlic powder
• mustard powder
• paprika
• salt
• black pepper
• water
• red wine
• onion soup mix
• beef bouillon cube

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place roast into a roasting pan. Blend 10 garlic cloves, Dijon mustard, olive oil, garlic powder, dry mustard powder, 1 tablespoon paprika, salt, and black pepper into a paste in a bowl. Spread the paste over the top and sides of the roast.
3. 3 Pour water and red wine into the roasting pan, and sprinkle in dry onion soup mix. Drop in beef bouillon cubes. Generously sprinkle the top of the roast with more paprika and remaining 3 garlic cloves. Cover roast with aluminum foil.
4. 4 Roast in the preheated oven for 1 hour.
5. 5 Reduce temperature to 350 degrees F (175 degrees C). Roast until meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove the foil during last 30 minutes of roasting to help brown the meat. Transfer roast to a platter.
6. 6 Place the roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir condensed soup into the pan drippings until the gravy is smooth and thickened.
7. 7 To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.

By Cynthia Betancourt

Ingredients

• ✓ golden mushroom soup
• ground beef
• green bell pepper
• onion
• egg
• bread crumb
• salt
• black pepper
• mushroom
• sour cream
• milk
• browning sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, salt and pepper. Mix thoroughly.
3. 3 Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 30 minutes. While meatballs are baking, start the sauce.
4. 4 In a 9x13 inch baking dish, mix the soup, mushrooms, sour cream, milk, browning sauce, salt and pepper to taste. Blend well.
5. 5 When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20 to 30 minutes, or until sauce begins to bubble.

By JENN BEILMAN

Ingredients

• ✓ golden mushroom soup
• black pepper
• salt
• water
• curry powder
• cumin
• white corn
• worcestershire sauce
• tomato sauce
• beef broth
• jalapeno pepper
• red chili pepper
• anaheim chile pepper
• green bell pepper
• onion
• garlic
• ground beef

Instructions

1. 1 Place the beef in a skillet over medium heat, and cook until evenly brown. Reserving juices in skillet, transfer cooked beef to a bowl, and mix in 1 clove crushed garlic. Stir remaining garlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers into the skillet. Cook until tender; drain grease.
2. 2 Transfer vegetables to a large pot over medium heat, and mix in broth, soup, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and mix in corn. Season with cumin and curry. Pour in water, and mix in cooked beef. Season with salt and pepper, and continue cooking 15 to 20 minutes over low heat.

By Retroantix

Ingredients

• ✓ golden mushroom soup
• processed cheese food
• tomato
• green chile pepper

Instructions

1. 1 Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
2. 2 Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

By kyalamode

Ingredients

• ✓ golden mushroom soup
• ground beef
• bread crumb
• egg
• onion
• salt
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix ground beef, bread crumbs, 1/2 can condensed soup, egg, dried onion, and salt together in a bowl until well combined. Shape mixture into an 8x4-inch loaf and place into a baking dish.
3. 3 Bake in the preheated oven until no longer pink in the center, about 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 When the meatloaf is almost finished, stir remaining 1 1/2 cans soup and hot water together in a saucepan over medium-low heat until well combined and simmering. Ladle over meatloaf slices.

By Natasha

Ingredients

• ✓ golden mushroom soup
• mushroom
• worcestershire sauce
• ground beef
• monosodium glutamate
• seasoned salt
• black pepper
• hamburger bun
• processed cheese

Instructions

1. 1 Make sauce: Mix together condensed soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat; allow to simmer while you complete the remaining steps. Stir sauce occasionally.
2. 2 Make burgers: Mix together ground beef, monosodium glutamate (MSG), seasoned salt, and black pepper in a large bowl until well combined. Form into 4 patties.
3. 3 Heat a skillet over medium heat. Fry patties in the hot skillet until browned, about 5 minutes per side. An instant-read thermometer inserted into the center of a patty should read 140 degrees F (60 degrees C) for medium doneness.
4. 4 Place a patty onto each hamburger bun bottom, then top with cheese. Spoon 1 to 2 tablespoons sauce over cheese; cover with bun tops to serve.

By LivLifeGreen

Ingredients

• ✓ golden mushroom soup
• ground beef
• onion
• green bean
• tomato
• oregano
• salt
• black pepper
• potato nugget

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion together in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir mushroom soup, green beans, tomatoes, oregano, salt, and pepper with the beef mixture; bring to a boil and top with potato nuggets. Place a cover on the skillet, reduce heat to medium-low, and simmer until the green beans and potato nuggets are heated through, about 15 minutes.

By stephanieMI