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Unstuffed Pepper Soup
Lunch American

Unstuffed Pepper Soup

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  2. 2 Meanwhile, heat a large pot over medium-high heat. Add ground beef, bell peppers, and onion; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Add broth, crushed tomatoes, tomato soup, and mushroom pieces to the pot; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer soup, stirring occasionally, until vegetables are tender, 30 to 40 minutes.
  4. 4 Stir cooked rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.

By bigwolverine

Parmesan Basil Tomato Soup
Lunch American

Parmesan Basil Tomato Soup

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.

By Polniere

Neat Sloppy Joes
Lunch American

Neat Sloppy Joes

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Cook ground beef in a large skillet over medium heat until evenly browned, stirring to crumble. I like to use a potato masher to even out the lumps. Add celery and onion, cover and cook until tender and translucent, about 5 minutes. Drain off any grease.
  2. 2 Stir in (undiluted) tomato soup, ketchup, brown sugar, vinegar, and Worcestershire sauce; season with salt and garlic powder. Heat over low heat until simmering; simmer until thoroughly heated, stirring frequently to prevent burning on the bottom.
  3. 3 Spoon beef mixture on buns; serve.

By AUNT MAMIE

Aunt Dorothy's Marinated Carrot Salad
Lunch American

Aunt Dorothy's Marinated Carrot Salad

4.6

Prep
15 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Place carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not overcook carrots; they should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking process.
  2. 2 Combine condensed tomato soup, sugar, oil, vinegar, salt, mustard powder, and cayenne pepper in the bowl of a food processor or blender. Blend until dressing is creamy, about 3 minutes.
  3. 3 Mix together carrots, bell peppers, and onion in a serving bowl; toss with dressing until evenly coated. Cover and refrigerate for 8 hours to overnight. The longer the salad sits, the better it tastes.

By Scott

Tomato Welsh Rarebit
Lunch

Tomato Welsh Rarebit

3.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.

By Hannah

Spiced Tomato Soup
Lunch

Spiced Tomato Soup

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
  2. 2 Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.

By blancdeblanc

Marinated Carrot Salad
Lunch

Marinated Carrot Salad

4.3

Prep
20 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
  2. 2 In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

By TIA_DAWN

Red Pepper and Tomato Soup
Lunch

Red Pepper and Tomato Soup

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
  2. 2 Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.

By Tish Young

Sweet and Sour Pasta Salad
Lunch Asian

Sweet and Sour Pasta Salad

4.3

Prep
25 min
Cook
10 min
Total
755 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
  2. 2 Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
  3. 3 Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

By misty

Catherine's Spicy Chicken Soup
Lunch Mexican

Catherine's Spicy Chicken Soup

4.8

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
  2. 2 In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

By AUNTTAF

Dorothy Lynch Style Salad Dressing
American

Dorothy Lynch Style Salad Dressing

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. For thicker dressing, stir in cornstarch. Serve immediately or refrigerate overnight for best flavor.

By Angel Quandt Jepsen

Slow Cooker Shipwreck Stew
Dinner American

Slow Cooker Shipwreck Stew

3.9

Prep
20 min
Cook
300 min
Total
320 min

Instructions

  1. 1 Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and transfer beef to a slow cooker. Mix in the tomato soups (undiluted), onions, potatoes, and beans.
  2. 2 Cover, and cook on the Low setting for 4 to 5 hours, until stew is thick and potatoes are tender.

By DebCroff

Easy Goulash
Dinner American

Easy Goulash

4.4

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 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, about 8 minutes; drain and return to pot.
  3. 3 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
  4. 4 Stir tomato soup and tomato sauce into beef, then stir mixture into macaroni. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese melted, 10 to 15 minutes.

By MollyBrook

Easy Tomato Spice Cake
Dessert American

Easy Tomato Spice Cake

5.0

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside.
  2. 2 Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Yoly

Best-Ever Meatloaf
Dinner American

Best-Ever Meatloaf

4.4

Prep
10 min
Cook
80 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine ground beef, 1/2 cup condensed tomato soup, onion soup mix, bread crumbs, and egg in a large bowl. Shape into an 8x4-inch loaf; place on a large, rimmed baking sheet.
  3. 3 Bake in the preheated oven until meatloaf is no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees (70 degrees C), about 1 hour 15 minutes.
  4. 4 Combine 2 tablespoons baking sheet drippings, remaining tomato soup, and water in a saucepan over medium heat; heat until mixture is hot and bubbling. Slice meatloaf; serve with sauce.

By Campbell's Kitchen

Ground Beef and Rice with Cheese
Dinner American

Ground Beef and Rice with Cheese

3.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
  3. 3 While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.
  4. 4 Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
  5. 5 Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

By CAMIMCC

Ground Beef and Cabbage Casserole
Dinner American

Ground Beef and Cabbage Casserole

4.2

Prep
10 min
Cook
140 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
  2. 2 Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
  3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
  4. 4 Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
  5. 5 Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
  6. 6 Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

By Paul

Easy Porcupine Meatballs
Dinner American

Easy Porcupine Meatballs

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine tomato soup and water in a medium mixing bowl; mix thoroughly and set aside.
  2. 2 Combine ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture in a large mixing bowl; mix thoroughly and shape into 1-inch balls.
  3. 3 Place meatballs in a large skillet over medium heat. Pour in remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

By Yvonne

American Chop Suey II
Dinner American

American Chop Suey II

4.1

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Cook macaroni according to package directions.
  2. 2 Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine.
  3. 3 When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.

By April

Copper Pennies
Side Dish American

Copper Pennies

4.6

Prep
10 min
Cook
15 min
Total
505 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.
  3. 3 At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.
  4. 4 Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving.

By Donna

Shrimp Mold
Appetizer American

Shrimp Mold

4.7

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Heat soup in a small saucepan or in a microwave oven.
  2. 2 In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
  3. 3 In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
  4. 4 Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

By B. Gisclair

Hamburger Sauce
Dinner American

Hamburger Sauce

4.0

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Place the ground beef into a skillet over medium heat, and cook until the beef is browned, breaking it up into crumbles as it cooks, about 10 minutes. Pour off the grease, and stir in green beans, tomato sauce, tomato soup, and sugar until the sugar has dissolved. Reduce heat to medium-low, and simmer for 30 minutes; season to taste with salt and black pepper.

By Debbie Russell

Thirty Minute Meal
Dinner American

Thirty Minute Meal

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large pot over medium high heat, combine ground beef and onion. Saute for 10 minutes, until beef is browned and onion is tender.
  2. 2 Add the cabbage, soup, water and salt and pepper to taste. Mix together well and reduce heat to low. Cover and simmer for 20 minutes, until cabbage is at desired tenderness.

By Tina

Momma's Hot Dog Casserole
Dinner American

Momma's Hot Dog Casserole

4.7

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  3. 3 Meanwhile, melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes.
  4. 4 Transfer onions to a large bowl and mix in pasta, tomato soup, hot dogs, corn with juice, dill pickle relish, and yellow mustard.
  5. 5 Pour mixture into a baking dish.
  6. 6 Bake in the preheated oven until bubbling and top is lightly browned, about 1 hour.

By milfnut2002

Easy Easy Casserole
Dinner American

Easy Easy Casserole

3.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large skillet over medium-high heat, place the turkey and saute for 5 to 10 minutes, or until browned.
  3. 3 Place the sliced potatoes in the bottom of a lightly greased 2-quart casserole dish, cover with butter and season with salt and pepper to taste. Then layer the cream-style corn over the potatoes, top with the browned turkey meat, and then top with the tomato soup.
  4. 4 Cover and bake at 350 degrees F (175 degrees C) for 60 minutes.

By Patty Kelleher

Amish Casserole
Dinner American

Amish Casserole

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
  3. 3 Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
  4. 4 Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.

By deedledeet