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Alphabet Soup
Lunch American

Alphabet Soup

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place meat in a large stock pot and cook over medium-high heat until evenly brown. Drain meat, except for about 2 tablespoons of juices.
  2. 2 Dissolve bouillon cubes in 3 cups of hot water and add to the stock pot with meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper and serve.

By Mrs McEvers

Chicken Macaroni Salad
Lunch American

Chicken Macaroni Salad

4.4

Prep
10 min
Cook
20 min
Total
240 min

Instructions

  1. 1 In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
  2. 2 In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
  3. 3 Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
  4. 4 Add drained elbow macaroni to chicken mixture. Toss to coat.
  5. 5 Refrigerate for several hours before serving.

By purple

Fiesta Pasta Salad with Dill Pickles
Lunch American

Fiesta Pasta Salad with Dill Pickles

3.3

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, about 6 minutes; add frozen mixed vegetables. Continue cooking until fusilli and vegetables are tender yet firm to the bite, about 6 minutes more. Drain.
  2. 2 Rinse fusilli-vegetable mixture under cold running water until cool. Drain and set aside.
  3. 3 Combine creamy salad dressing, pickles, celery, radishes, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard in a large bowl; stir in fusilli and vegetables. Cover the bowl with plastic wrap; and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.

By ROB23

Camp Soup
Lunch American

Camp Soup

3.7

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. 2 Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.

By Gina Babcock

Asian-German Fusion Potato Salad
Lunch American

Asian-German Fusion Potato Salad

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
  2. 2 Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
  3. 3 In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
  4. 4 Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

By LONBINDER

Best Darn Minestrone Soup Around
Lunch American

Best Darn Minestrone Soup Around

4.7

Prep
10 min
Cook
125 min
Total
135 min

Instructions

  1. 1 Melt butter in a large stock pot over medium heat. Add onions and sauté until soft. Add mixed vegetables, broth, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
  2. 2 Use a slotted spoon to transfer about 1/2 of the vegetables to a blender or food processor, reserving the liquid in the stockpot. Purée vegetables until smooth, then return to the pot.
  3. 3 Stir in heavy cream, macaroni, garbanzo beans, 1/2 of the Parmesan cheese, garlic powder, parsley, pepper, basil, and salt. Cook, stirring frequently, for 30 minutes.
  4. 4 Ladle into bowls and sprinkle with remaining Parmesan cheese.

By Chef Ron

Venison Vegetable Soup
Lunch

Venison Vegetable Soup

4.7

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat oil in a stock pot or Dutch oven over medium-high heat. Brown venison in the hot oil. Add onion, cover pot, and simmer over medium heat for 10 minutes, or until onions are translucent.
  2. 2 Stir in potatoes, tomatoes, and mixed vegetables. Combine water, sugar, and bouillon; stir into the soup. Season with salt, pepper, garlic powder, and hot pepper sauce. Cover and simmer for at least one hour, or until meat is tender.

By Jaimee

Spicy Vegetable Beef Soup
Lunch

Spicy Vegetable Beef Soup

4.6

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Heat oil in a large pot over medium heat.
  2. 2 Trim fat from roast and cut into 1-inch cubes. Place meat into hot oil in the pot. Add onion and garlic; cook and stir until meat is browned and onion is tender, 5 to 7 minutes.
  3. 3 Pour in water, broth, and tomatoes. Stir in mixed vegetables, celery, and mushrooms. Season with oregano, thyme, basil, parsley, and cayenne; bring to a boil. Reduce heat, cover, and simmer for 1 hour 15 minutes.
  4. 4 Stir pasta into soup; cook until tender, about 10 minutes.

By Kathy S

Argentinean Potato Salad
Lunch Latin American

Argentinean Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender yet firm, about 15 minutes. Drain and place in a large serving bowl.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop eggs. Add to potatoes in the serving bowl. Stir in mixed vegetables until combined.
  3. 3 Make dressing: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.
  4. 4 Pour dressing over potato mixture. Season with salt and pepper; toss to coat. Cover and refrigerate until chilled, at least 1 hour to overnight.

By Saul

Turkey Pot Pie Soup
Lunch

Turkey Pot Pie Soup

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes.
  2. 2 Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes.
  3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper.
  4. 4 Add roux to the stockpot and stir until just combined.

By Kristin Licavoli

4-Ingredient Chicken Pot Pie
Dinner American

4-Ingredient Chicken Pot Pie

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Simmer chicken breasts with water in a large pot until no longer pink inside, about 15 minutes; dice chicken into bite-sized pieces.
  3. 3 Meanwhile, line the bottom and sides of a 9-inch pie plate with 1 pie crust.
  4. 4 Combine canned vegetables, condensed soup, and diced chicken in a large bowl until well mixed; pour into the prepared crust.
  5. 5 Cover pie with remaining crust. Crimp the crust edges; cut slits in top crust.
  6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes.
  7. 7 Enjoy!

By Allrecipes Member

Amazingly Easy, Surprisingly Tasty Broke College Student Chicken Pot Pie
Dinner American

Amazingly Easy, Surprisingly Tasty Broke College Student Chicken Pot Pie

4.4

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine chicken chunks, mixed vegetables, potatoes, and condensed soup in a 9-inch pie plate. Add more soup if needed to coat the ingredients. Place crescent roll dough over pot pie ingredients; gaps are okay because they allow for ventilation. Press dough around the edges of the pie plate to seal.
  3. 3 Bake in the preheated oven until dough is golden brown and filling is bubbling, 15 to 20 minutes. Let cool for a few minutes before serving.

By Allrecipes Member

Easy Chicken Pot Pie
Dinner American

Easy Chicken Pot Pie

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine chicken, mixed vegetables, condensed soup, and milk in a bowl.
  3. 3 Pour the mixture into the bottom pie crust.
  4. 4 Cover with second crust. Seal the edges and poke holes in top crust.
  5. 5 Bake in the preheated oven until crust is golden brown, about 30 minutes.

By Tressie Grant

Swiss Vegetable Medley
Dinner American

Swiss Vegetable Medley

4.4

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
  2. 2 In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
  3. 3 Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

By Tammy Taylor

Savory Tater Tot Casserole
Dinner American

Savory Tater Tot Casserole

4.1

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
  2. 2 Spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down. Sprinkle with onion. Layer frozen veggies as next layer. Cover with soup, straight from the can, carefully spreading with a spatula to cover entirely.
  3. 3 Layer tater tots on top, covering the entire top with tots. Bake in the preheated oven for 1 hour, or until hamburger is done. Check after 30 minutes; if tots are getting too brown, turn down to 350 degrees F (190 degrees C).

By MRS G

Frozen Vegetable Stir-Fry
Side Dish American

Frozen Vegetable Stir-Fry

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine soy sauce, brown sugar, peanut butter, and garlic powder in a small bowl.
  2. 2 Heat oil in a large skillet over medium heat. Add frozen mixed vegetables; cook and stir until just tender, 5 to 7 minutes.
  3. 3 Remove from heat and fold in soy sauce mixture.

By Tracey Davies

One Pot Easy Cheesy Vegetables and Rice
Dinner American

One Pot Easy Cheesy Vegetables and Rice

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat oil in medium sauce pan over medium-high heat.
  2. 2 Add remaining ingredients, except for cheese.
  3. 3 Bring to a boil for 1 minute.
  4. 4 Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
  5. 5 Add cheese and stir until melted and serve immediately.

By Morton

Easy Vegetable Beef Soup with Ground Beef
Soup American

Easy Vegetable Beef Soup with Ground Beef

4.6

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
  2. 2 Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

By Pam

Fast and Easy Turkey Pot Pie
Dinner American

Fast and Easy Turkey Pot Pie

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with one of the pastry crusts; set the other crust aside.
  2. 2 Combine turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper in a bowl; mix until well combined. Pour mixture into the bottom crust.
  3. 3 Place the second pie crust over the filling; pinch and fold the edges of both crusts together to seal. Use a sharp knife to cut one or two slits in the top pie crust to allow the steam to vent as the pie cooks.
  4. 4 Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

By KatieIng

Easy Chicken Alfredo
Dinner American

Easy Chicken Alfredo

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain well.
  2. 2 While the pasta is cooking, place cubed cooked chicken, Alfredo sauce, frozen vegetables, mushrooms, and milk in a large saucepan over medium-low heat. Cook and stir until chicken is heated through and vegetables are tender.
  3. 3 Serve warm Alfredo and chicken sauce over cooked noodles.

By jojolyn

Campfire Stew
Dinner American

Campfire Stew

4.1

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat a cast iron Dutch oven over a campfire, and brown the ground beef, 5 to 7 minutes. Drain off the excess grease, then pour in the mixed vegetables, tomatoes, macaroni, and water. Season with salt and pepper to taste.
  2. 2 Cover, and cook until the macaroni is tender, and the stew has reached desired thickness, about 35 minutes more.

By KATHYGT1977

Mashed Potato-Topped Turkey Pot Pie
Dinner American

Mashed Potato-Topped Turkey Pot Pie

4.6

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Press pie crust into the bottom of a 9x13-inch baking dish, then layer turkey meat over crust; spoon cream of chicken soup over turkey.
  3. 3 Bring 1 cup of water to a boil in a saucepan over medium heat and stir in mixed vegetables; cook until vegetables are tender, about 5 minutes. Whisk dry gravy mix with remaining 1 cup of water, then stir gravy mixture into mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour vegetables and gravy over cream of chicken soup layer in the pan. Spread mashed potatoes over the top of pie.
  4. 4 Bake in the preheated oven until filling is bubbling, about 45 minutes.

By PABBYDOG

I Don't Know
Dinner American

I Don't Know

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the mixed vegetables and mushroom soup. Set aside.
  2. 2 Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, then simmer over medium heat until tender, about 5 minutes. Drain and set aside.
  3. 3 Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned, stirring to break up large lumps. Drain excess grease from the beef and place in the bottom of a 9x13 inch baking dish. Pour the vegetable mixture over the beef, then arrange the potato slices over the vegetables. Season with salt and pepper. Sprinkle cheese over the top.
  4. 4 Bake uncovered for 25 minutes in the preheated oven, until cheese is melted and the dish is heated through and bubbly.

By KRISTEN5

Vegetable Cheese Soup II
Dinner American

Vegetable Cheese Soup II

4.5

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.
  2. 2 On a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.

By Allrecipes Member