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Simple Macaroni Salad
Lunch American

Simple Macaroni Salad

4.2

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 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, 8 to 10 minutes. Drain and rinse with cold water until cool; transfer to a large serving bowl.
  2. 2 Stir bell peppers, celery, green onions, and olive oil into macaroni; mix until well combined. Stir in mayonnaise and soup mix until incorporated.
  3. 3 Chill pasta salad in the refrigerator before serving, 2 to 3 hours.

By Samantha

Hamburger Soup with Cabbage
Lunch American

Hamburger Soup with Cabbage

4.8

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add beef and onions; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
  2. 2 Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
  3. 3 Reduce the heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

By topazintn

Butternut Squash and Turnip Green Soup
Lunch American

Butternut Squash and Turnip Green Soup

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
  2. 2 Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
  3. 3 Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

By Jonathan Batchelor

Pumpernickel Spinach Dip
Appetizer

Pumpernickel Spinach Dip

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium bowl, blend dry vegetable soup mix, sour cream, and spinach.
  2. 2 Remove top and insides of pumpernickel loaf, creating a bread bowl. Reserve removed bread.
  3. 3 Spoon sour cream and spinach mixture into pumpernickel bread bowl. Serve with removed bread pieces for dipping.

By Cassi

Bean & Pasta Soup
Dinner

Bean & Pasta Soup

4.2

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
  2. 2 Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
  3. 3 Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.

By Judy

Amazing No Cook Spinach Artichoke Dip
Appetizer

Amazing No Cook Spinach Artichoke Dip

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
  2. 2 Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

By chichima

Lentil Loaf
Dinner

Lentil Loaf

4.2

Prep
45 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
  2. 2 Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
  3. 3 In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
  4. 4 Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

By Karen C. Greenlee

Spinach Dip in Pumpernickel
Appetizer

Spinach Dip in Pumpernickel

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
  3. 3 Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
  4. 4 In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
  5. 5 Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

By Julie

Summer Seasoned String Beans
Dinner American

Summer Seasoned String Beans

4.6

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Heat butter and oil in a large pot. Add ham hock; brown on both sides. Reduce heat to low. Add green beans, potatoes, and enough water to cover.
  2. 2 Stir sugar, black pepper, and soup mix into the pot; simmer until beans and potatoes are tender, 1 hour. Transfer ham hock to a cutting board; shred meat back into the pot.

By LAURIEHANDLIN

Crescent Roll Vegetable Pizza
Appetizer American

Crescent Roll Vegetable Pizza

4.9

Prep
45 min
Cook
10 min
Total
565 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
  3. 3 Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely, about 30 minutes.
  4. 4 Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, bell peppers, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
  5. 5 Cut pizza into squares, cover with plastic wrap, and refrigerate 8 hours to overnight to blend flavors.

By Becky Hill

Turnip Green Soup
Dinner American

Turnip Green Soup

4.9

Prep
15 min
Cook
135 min
Total
150 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add kielbasa and onion; cook and stir until kielbasa is browned and onion is translucent, 5 to 7 minutes. Remove to a plate.
  2. 2 Add broth, turnip greens, beans, soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and pepper to the saucepan; bring to a boil over medium-high heat.
  3. 3 Return kielbasa and onion mixture to the saucepan. Reduce the heat to medium-low and simmer for 2 hours.

By DEBBIE ADAMS

Oven Beef and Potato Stew
Dinner American

Oven Beef and Potato Stew

4.7

Prep
30 min
Cook
130 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour, salt, and black pepper in a large resealable plastic bag; place beef into the bag in batches, shaking to coat.
  3. 3 Heat oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef in hot oil until evenly browned, about 5 minutes. Transfer beef to a plate.
  4. 4 Pour red wine into the pot, scraping any browned bits from the bottom. Return beef to the pot and add tomato soup, water, potatoes, carrots, celery, corn, onion, beef stock concentrate, mushrooms, vegetable soup mix, and basil; bring to a boil. Cover the pot.
  5. 5 Bake in the preheated oven for about 1 hour. Add beef stock to the pot. Continue to bake until beef is very tender, about 1 hour more.

By Stan