Type what you have

Ingredients

• ✓ cream of celery soup
• tuna
• milk
• bread
• salt
• black pepper

Instructions

1. 1 Mix condensed soup and tuna together in a medium saucepan over medium-low heat until well combined. Gradually stir in milk. Cook, stirring occasionally, until slightly thickened, 5 to 10 minutes.
2. 2 Pour equal amounts of tuna mixture over each slice toast. Season with salt and pepper. Serve immediately.

By Luvs2Cook

Ingredients

• ✓ cream of celery soup
• vegetable oil
• onion
• broccoli
• cream of mushroom soup
• milk
• american cheese

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Add onion; cook and stir until soft, 5 to 7 minutes. Drain as much liquid from the onion as possible; transfer onion into a slow cooker.
2. 2 Add broccoli, celery soup, and condensed soup to the slow cooker. Fill the condensed soup can twice with milk, and pour it into the slow cooker. Add American cheese, and stir to combine.
3. 3 Cover and cook on Low until broccoli is tender and flavors meld, 3 to 4 hours.

By Jeremy Weidig

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ cream of celery soup
• pea
• chicken
• milk
• onion
• bread stuffing mix
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.
3. 3 Add chicken, condensed soup, milk, and onion to the peas; mix to combine.
4. 4 Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.
5. 5 Cover and bake in the preheated oven until heated through, about 20 minutes.

By Deanna

Ingredients

• ✓ cream of celery soup
• vegetable oil
• pork chop
• cream of chicken soup
• milk
• instant rice
• butter

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium heat. Add pork chops; brown on both sides, 5 to 8 minutes per side. Place chops in a 9x13-inch baking dish.
3. 3 Whisk cream of chicken soup, cream of celery soup, and milk together in a large saucepan until smooth. Stir in rice; add butter. Bring to a boil over medium heat, stirring until butter melted; pour over chops. Cover the dish with foil.
4. 4 Bake in the preheated oven until chops tender, about 2 hours.

By cdrewcia

Ingredients

• ✓ cream of celery soup
• herb-seasoned dry bread stuffing mix
• butter
• sage
• chicken
• cream of chicken soup
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix butter, stuffing mix, and sage in a medium bowl until combined; spread mixture on the bottom of a 9x13-inch baking dish. Spread cooked chicken over mixture. Combine cream of chicken soup, cream of celery soup, and water until blended; pour over chicken.
3. 3 Bake in the preheated oven until bubbling and golden on top, about 45 minutes.

By Sara Wahnsiedler Perry

Ingredients

• ✓ cream of celery soup
• yellow squash
• onion
• bread stuffing mix
• black pepper
• processed cheese food
• butter
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 In a medium bowl, mix the squash, cream of celery soup, and onion.
3. 3 Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
4. 4 Cover, and bake 45 minutes in the preheated oven, or until lightly browned.

By BECKYU_2000

Ingredients

• ✓ cream of celery soup
• pea
• pimento pepper
• water chestnut
• onion
• cheddar cheese
• cracker
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix peas, pimentos, water chestnuts, condensed soup, and onion together. Pour into a 1 1/2-quart casserole dish and top with shredded cheese. In a separate bowl, mix together cracker crumbs and margarine; sprinkle evenly over cheese.
3. 3 Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

By SALLIEBRYANT

Ingredients

• ✓ cream of celery soup
• egg noodle
• tuna
• green pea
• red bell pepper
• onion
• salt
• pepper

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 leaving about a 1/2 cup of water in the pot.
2. 2 To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
3. 3 Simmer until hot. If needed, add more water or milk.

By M J

Ingredients

• ✓ cream of celery soup
• water
• white rice
• pork
• broccoli
• mayonnaise
• black pepper
• curry powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
3. 3 Combine pork, cooked rice, and broccoli in a large bowl. Stir in soup and mayonnaise; season with pepper and curry powder. Transfer to a 9x13-inch baking dish; cover with aluminum foil.
4. 4 Bake in the preheated oven until evenly heated through, 45 to 50 minutes. Remove foil for the last 5 minutes.

By JULIE NOYES

Ingredients

• ✓ cream of celery soup
• turkey
• cream cheese
• sour cream
• spinach
• salt
• black pepper
• stuffing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine turkey, cream cheese, sour cream, spinach, condensed soup, salt, and pepper in a pan over medium heat. Cook, stirring frequently, until hot, 7 to 8 minutes. Transfer mixture to a 3 1/2-quart baking dish and top with leftover stuffing.
3. 3 Cover and bake until heated through, about 30 minutes.

By kirstin

Ingredients

• ✓ cream of celery soup
• chicken breast
• elbow macaroni
• milk
• processed cheese
• onion
• salt
• pepper

Instructions

1. 1 In a 9x13 inch baking dish combine the chicken, macaroni, milk, soup, cheese, onions and salt and pepper to taste. Mix all together, cover dish and let sit in refrigerator overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.

By Traci

Ingredients

• ✓ cream of celery soup
• egg noodle
• tuna
• pea
• milk
• pimento
• bread crumb
• butter
• margarine

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Mix together noodles, tuna, condensed soup, peas, milk, and pimentos in a 1 1/2-quart baking dish until well combined.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, mix together bread crumbs and melted butter in a small bowl until combined.
5. 5 Sprinkle bread crumb mixture over the top of casserole. Continue baking until topping is golden brown, about 5 more minutes.

By Campbell's Kitchen

Ingredients

• ✓ cream of celery soup
• potato
• american cheese
• onion
• salt
• black pepper
• milk
• paprika

Instructions

1. 1 Place potatoes in a slow cooker. Combine American cheese, onion, soup, salt, and pepper in a bowl. Fill soup can 2/3 full of milk and stir into the mixture. Pour mixture over the potatoes and stir to coat. Sprinkle paprika on top. Cover and cook on High until potatoes are tender, 4 to 5 hours.

By HILEZOO

Ingredients

• ✓ cream of celery soup
• cream of mushroom soup
• water
• white rice
• mushroom
• garlic powder
• black pepper
• onion soup mix
• chicken breast

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
3. 3 Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

By Carol

Ingredients

• ✓ cream of celery soup
• chicken breast
• cream of chicken soup
• mixed vegetable
• seasoned salt
• white pepper
• onion powder
• garlic powder
• milk

Instructions

1. 1 Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.
2. 2 Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.

By jessikill

Ingredients

• ✓ cream of celery soup
• bread stuffing mix
• pasta shell
• cream of chicken soup
• chicken broth
• salt
• pepper
• garlic powder
• chicken

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare the stuffing according to package directions.
2. 2 Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
3. 3 In a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. Season with salt, pepper, and garlic powder. Cook and stir 5 minutes, or until heated through.
4. 4 In a bowl, mix the chicken and prepared stuffing. Fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. Pour the soup mixture over the stuffed shells. Cover baking dish with aluminum foil.
5. 5 Bake 30 minutes in the preheated oven, until bubbly.

By jrjuitz

Ingredients

• ✓ cream of celery soup
• green bean
• potato
• milk
• fried onion
• salt
• pepper
• garlic powder
• bread stuffing mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place green beans and potatoes into a 2-quart casserole dish. Stir in the cream of celery soup and milk. Season with salt, pepper, and garlic powder; stir in 1 tablespoon of the French fried onions. Sprinkle the remaining onions on top.
3. 3 Bake for 30 minutes in the preheated oven. While casserole is baking, prepare stuffing according to the package directions. Spread over the top of the casserole. I like to mash it flat with a spatula so that it covers the entire dish.
4. 4 Return to the oven for about 10 minutes, or until crunchy. You can also broil for a few minutes for extra crunch.

By JESTENNEY

Ingredients

• ✓ cream of celery soup
• ground beef
• brown rice
• pea
• milk
• soy sauce
• garlic
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer ground beef to a large bowl.
3. 3 Add brown rice, peas, soup, milk, soy sauce, and garlic to ground beef; stir to combine.
4. 4 Transfer to a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese; cover dish with a lid or aluminum foil.
5. 5 Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.

By BIFAERIE79

Ingredients

• ✓ cream of celery soup
• dry stuffing mix
• sage
• celery
• chicken broth
• cream of chicken soup
• water
• turkey breast
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine stuffing mix, sage, celery, and chicken broth in a large bowl until evenly moistened; set aside. Stir condensed cream of celery soup with ½ can water in a small bowl until smooth; set aside. Repeat with condensed cream of chicken soup in a separate bowl.
3. 3 Sprinkle 1/3 of the stuffing mixture evenly in the prepared baking dish. Layer 1/2 of the shredded turkey on top and pour the celery soup mixture over the turkey until evenly coated.
4. 4 Top with another 1/3 of stuffing mixture, followed by the remaining turkey. Pour chicken soup mixture over turkey until covered, then sprinkle the remaining stuffing on top.
5. 5 Drizzle melted butter evenly over the casserole and press the mixture firmly with a spatula until compact.
6. 6 Bake in the preheated oven until hot and lightly browned on top, 25 to 30 minutes.

By Kristi Evans