Type what you have

Ingredients

• ✓ cream of celery soup
• pork chop
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork steaks in a 9x13 inch baking dish. In a medium bowl mix together the soup and milk and pour mixture over steaks. Bake uncovered in the preheated oven for 30 to 40 minutes or until internal temperature of the pork reaches 145 degrees F (63 degrees C).

By Helen Cooper

Ingredients

• ✓ cream of celery soup
• chicken breast
• cheddar cheese
• crouton

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.

By Michael Rondeau

Ingredients

• ✓ cream of celery soup
• processed cheese sauce
• instant rice
• milk
• broccoli

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
3. 3 Bake in preheated oven for 1 hour, or until lightly browned.

By TINA B

Ingredients

• ✓ cream of celery soup
• chicken breast
• cream of chicken soup
• sour cream

Instructions

1. 1 Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated.
2. 2 Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.

By SUE ANN

Ingredients

• ✓ cream of celery soup
• condensed french onion soup
• sour cream
• meatball
• egg noodle
• butter

Instructions

1. 1 Mix together condensed soups and sour cream in a slow cooker until well combined. Stir in meatballs. Cook on High for 3 to 4 hours.
2. 2 Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Toss cooked noodles with butter in a large bowl until well coated. Serve meatballs and sauce over buttered noodles.

By QUEENGODDESSNANCE

Ingredients

• ✓ cream of celery soup
• instant rice
• green chile pepper
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
3. 3 Bake in preheated oven for 25 minutes.

By Michele O'Sullivan

Ingredients

• ✓ cream of celery soup
• chicken breast
• cream of chicken soup
• cream of mushroom soup
• rice

Instructions

1. 1 Cut chicken breasts into large chunks.
2. 2 Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

By Linda

Ingredients

• ✓ cream of celery soup
• cream of potato soup
• milk
• thyme
• black pepper
• vegetable
• chicken
• buttermilk biscuit

Instructions

1. 1 Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
2. 2 Bake at 400 degrees F for 15 minutes. Stir.
3. 3 Cut each biscuit into quarters.
4. 4 Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

By Campbell's Kitchen

Ingredients

• ✓ cream of celery soup
• cream of potato soup
• sour cream
• green bell pepper
• onion
• hash brown
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Mix together both condensed soups, sour cream, bell pepper, and onion in a bowl until well combined.
3. 3 Spread frozen hash browns into the bottom of the prepared pan; pour soup mixture over top.
4. 4 Bake in the preheated oven for 1 hour. Sprinkle Cheddar cheese over top and continue to bake until melted, about 30 minutes more.

By JBOPP

Ingredients

• ✓ cream of celery soup
• cream of potato soup
• clam chowder
• clam
• half-and-half
• heavy cream

Instructions

1. 1 Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
2. 2 Cover, and cook on low for 6 to 8 hours.

By Deena

Ingredients

• ✓ cream of celery soup
• milk
• onion
• green bell pepper
• salt
• black pepper
• potato
• smoked sausage
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2. 2 Combine condensed soup, milk, onion, bell pepper, salt, and pepper in a mixing bowl; mix until well blended.
3. 3 Layer 1/2 of the potato slices in the prepared baking dish. Top with 1/2 of the sausage and 1/2 of the soup mixture. Repeat layers once more. Dot butter over the top.
4. 4 Cover and bake in the preheated oven for 1 hour 15 minutes. Remove the cover and sprinkle Cheddar cheese over top. Bake, uncovered, until bubbly and the cheese has melted, about 15 more minutes.

By Pirendeus

Ingredients

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

• ✓ cream of celery soup
• chicken breast
• bread stuffing mix
• cream of chicken soup
• sour cream
• curry powder
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing.
3. 3 Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.

By Lorna Ewing

Ingredients

• ✓ cream of celery soup
• cream of mushroom soup
• onion soup mix
• garlic powder
• milk
• potato
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl whisk together mushroom soup, celery soup, onion soup mix, garlic powder and milk.
3. 3 In a large roasting pan layer potatoes and soup mix, ending with soup mix. Season with salt and pepper; sprinkle cheese over the top.
4. 4 Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked. Let stand 5 to 10 minutes before serving.

By BUNNYBOO

Ingredients

• ✓ cream of celery soup
• bread stuffing mix
• sour cream
• cream of mushroom soup
• onion soup mix
• green bean
• turkey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare stuffing according to package directions.
3. 3 In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
4. 4 Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
5. 5 Bake in the preheated oven 30 minutes, or until browned and bubbly.

By Hope Robbins

Ingredients

• ✓ cream of celery soup
• chicken breast
• salt
• sour cream
• white wine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken breasts with salt and pepper and place in a lightly greased 9x13-inch baking dish. Combine condensed soups, sour cream, and white wine in a medium bowl. Mix well and pour over chicken. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By bdld

Ingredients

• ✓ cream of celery soup
• chicken breast
• cream of chicken soup
• ham steak
• saltine cracker
• swiss cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Pour soups over the chicken. Then spread the ham around and over the soups. Top all with the cheese and cracker crumbs.
3. 3 Bake at 375 degrees F (190 degrees C) for 50 minutes, making sure chicken is fully cooked.

By Donna

Ingredients

• ✓ cream of celery soup
• corn
• green bean
• cheddar cheese
• sour cream
• onion
• salt
• buttery round cracker
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Mix together corn and green beans in the prepared dish. Stir together condensed soup, Cheddar cheese, sour cream, onion, and salt in a large bowl until well combined. Spread over corn mixture in the dish.
3. 3 Place crushed crackers in a medium bowl and stir in melted butter until combined. Spread cracker mixture over the top of casserole.
4. 4 Bake in the preheated oven until casserole is bubbly and topping is golden brown, about 45 minutes.

By renee mae

Ingredients

• ✓ cream of celery soup
• shoepeg corn
• sour cream
• cheddar cheese
• butter
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place drained corn in a shallow 2-quart casserole dish. Combine soup, sour cream, and Cheddar in a bowl; spread evenly over the corn.
3. 3 Melt butter in a saucepan over medium-low heat. Add crackers; stir to combine. Spread over corn.
4. 4 Bake in the preheated oven until casserole is hot and topping is golden brown, about 25 to 30 minutes.

By Vandale Gentry

Ingredients

• ✓ cream of celery soup
• ground beef
• onion
• salt
• black pepper
• tater tot
• cream of mushroom soup
• french-fried onion ring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet cook ground beef with onion, salt and pepper; drain and spread into the bottom of a 9x13 inch baking dish. Add tater tots; mix cream of mushroom and cream of celery soup together and pour mixture over dish. Top with onion rings, if using.
3. 3 Bake in preheated oven for 1 hour.

By Sandra

Ingredients

• ✓ cream of celery soup
• chicken gravy
• milk
• baking potato
• onion
• ham
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir soup, gravy, and milk together in bowl. Layer 1/2 each potatoes, onion, ham, and soup mixture in a 13x9x2-inch shallow baking dish. Repeat layers with remaining 1/2 each potatoes, onion, ham, and soup mixture. Cover dish with aluminum foil.
3. 3 Bake in the preheated oven for 40 minutes; uncover dish, continue baking 25 minutes more. Top with Cheddar cheese; bake until potatoes are tender and cheese melts, about 5 minutes more. Let stand 10 minutes.

By Campbell's Kitchen

Ingredients

• ✓ cream of celery soup
• olive oil
• onion
• garlic
• spinach
• sour cream
• parmesan cheese
• ham
• spaghetti

Instructions

1. 1 Cook noodles in a large pot of boiling water until al dente. Drain.
2. 2 Meanwhile prepare the sauce. Heat oil in a medium saucepan over medium heat. Add onions, and ham if desired. Cook until onion is transparent, 2 to 3 minutes. Add garlic, and cook for 30 seconds. Stir in thawed spinach. Mix in sour cream, cream of celery soup, and Parmesan cheese. Reduce heat to low, and heat through.
3. 3 Serve spinach sauce over spaghetti or egg noodles.

By Heidrun Wilson

Ingredients

• ✓ cream of celery soup
• chicken breast
• cream of chicken soup
• milk
• cornbread stuffing mix
• chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken in a large saucepan full of lightly salted water.
3. 3 Bring to a boil. Boil until chicken is cooked through (juices run clear), about 30 minutes.
4. 4 Remove chicken from pan, reserving broth.
5. 5 Cut chicken into bite-sized pieces and place in the bottom of a 9x13-inch baking dish.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Mix together condensed soups in a medium bowl.
7. 7 Fill one empty soup can with milk and mix milk with soups.
8. 8 Pour mixture over chicken.
9. 9 Combine stuffing and broth in a small bowl; mix together and spoon the mixture over the casserole.
10. 10 Bake in the preheated oven for 45 minutes.

By CRETER

Ingredients

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

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

• ✓ cream of celery soup
• chicken thigh
• water
• salt
• pepper
• biscuit dough

Instructions

1. 1 In a large pot over high heat, combine chicken with enough water to cover; bring to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Drain some water, reserving 3 cups in the pot. Remove chicken, allow it to cool slightly, then pull it apart into bite-sized pieces and return to the pot.
3. 3 Add condensed soup, season with salt and pepper, and set the heat to medium. Pull biscuit dough into pieces, and add it to the pot. Simmer until dough is cooked through, 7 to 8 minutes.

By Melissa

Ingredients

• ✓ cream of celery soup
• pasta shell
• tuna
• cream of mushroom soup
• milk
• salt
• black pepper
• garlic
• american cheese
• potato chip

Instructions

1. 1 Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
3. 3 Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
4. 4 Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
5. 5 Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.

By Chris Smith

Ingredients

• ✓ cream of celery soup
• beef stew seasoning mix
• beef chuck roast
• beef broth
• yellow onion
• baby bella mushroom
• red potato
• baby carrot

Instructions

1. 1 Combine soup and stew seasoning in a small bowl until a creamy paste forms.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add chuck roast; cook until juices start to render and outside is browned, about 5 minutes per side. Add soup paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 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 potatoes and carrots. Close and lock the lid. Return cooker to high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Strain remaining liquid through a sieve into a separate bowl. Whisk liquid until well combined and emulsified, about 1 minute.
5. 5 Serve shredded roast on top of vegetables; pour gravy over top.

By Heather Dunn

Ingredients

• ✓ cream of celery soup
• cabbage
• cheddar cheese
• onion
• butter
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together cabbage, Cheddar cheese, onion, condensed soup, and melted butter in a large bowl until well combined; mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly. Sprinkle with bread crumbs, then cover the baking dish with aluminum foil.
3. 3 Baked in the preheated oven for 45 minutes. Remove foil and continue baking until bubbly and lightly browned, about 15 minutes more.

By Joy Miller

Ingredients

• ✓ cream of celery soup
• pork chop
• sour cream
• milk
• hash brown potato
• onion
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook pork chops in a large skillet over medium-high heat until brown, 2 to 3 minutes per side. Transfer pork chops to a plate and set aside.
3. 3 Combine condensed soup, sour cream, and milk in a large bowl; mix well. Add hash browns and onion; stir to coat. Pour mixture into a 13x9-inch baking dish and sprinkle with cheese. Arrange pork chops on top.
4. 4 Bake in the preheated oven until potatoes are cooked through and pork chops are tender, about 50 minutes. An instant-read thermometer inserted into the center of chops should read at least 145 degrees F (63 degrees C).

By Shelli

Ingredients

• ✓ cream of celery soup
• red potato
• baby carrot
• onion
• beef stew seasoning mix
• beef chuck roast
• onion soup mix

Instructions

1. 1 Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
2. 2 Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
3. 3 Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
4. 4 Cook on Low, 8 to 10 hours.
5. 5 Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
6. 6 Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
7. 7 Slice roast and serve alongside vegetables and gravy.

By Heather Dunn