Type what you have

Ingredients

• ✓ mixed vegetable
• multi-grain medley
• chicken broth
• cream of chicken soup
• chicken

Instructions

1. 1 Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 minutes.

By Minute Rice

Ingredients

• ✓ mixed vegetable
• rotini pasta
• cheddar cheese
• black olive
• salad dressing

Instructions

1. 1 Cook pasta according to package directions. Drain and rinse with cold water until completely cool.
2. 2 Combine cooked pasta, mixed vegetables, Cheddar cheese, and olives in a large bowl. Toss well with dressing. Serve chilled or at room temperature.

By Janet Eckermann

Ingredients

• ✓ mixed vegetable
• celery
• onion
• potato
• chicken bouillon
• water
• processed cheese food
• milk
• margarine

Instructions

1. 1 In a large pot boil the chopped celery, chopped onion, potatoes, mixed vegetables, bouillon cubes and water until all the vegetables are tender.
2. 2 Add the Velveeta® milk and butter or margarine. Heat until hot and serve.

By Shirley M

Ingredients

• ✓ mixed vegetable
• vegetable oil
• venison
• onion
• potato
• tomato
• water
• sugar
• beef bouillon granules
• salt
• black pepper
• garlic powder
• hot pepper sauce

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

Ingredients

• ✓ mixed vegetable
• ground round
• beef bouillon
• water
• spicy vegetable juice cocktail
• alphabet pasta
• water
• salt
• pepper

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

Ingredients

• ✓ mixed vegetable
• vegetable oil
• rump roast
• onion
• garlic
• water
• beef broth
• tomato
• celery
• mushroom
• oregano
• thyme
• basil
• parsley
• cayenne pepper
• rotelle pasta

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

Ingredients

• ✓ mixed vegetable
• chicken breast
• macaroni
• lettuce
• mayonnaise
• basil
• salt
• pepper
• garlic powder

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

Ingredients

• ✓ mixed vegetable
• russet potato
• egg
• mayonnaise
• pimiento-stuffed olive
• lemon juice
• black pepper
• mustard
• dill weed
• salt

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

Ingredients

• ✓ mixed vegetable
• swiss cheese
• half and half
• all-purpose flour
• butter
• pea
• turkey
• heavy cream
• black pepper
• kosher salt
• thyme
• thyme
• russet potato
• turkey broth
• garlic
• onion
• olive oil

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

Ingredients

• ✓ mixed vegetable
• fusilli pasta
• salad dressing
• dill pickle
• celery
• radish
• cheddar cheese
• thousand island salad dressing
• sweet pickle relish
• dijon mustard
• paprika

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

Ingredients

• ✓ mixed vegetable
• ground beef
• cabbage
• carrot
• corn
• green bean
• pea
• potato
• asparagus
• tomato juice
• garlic powder
• onion powder
• salt
• pepper

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

Ingredients

• ✓ mixed vegetable
• cilantro
• ham
• turmeric
• ginger
• wasabi powder
• hot sauce
• sesame oil
• worcestershire sauce
• lemon juice
• mayonnaise
• pepper
• salt
• garlic
• yellow onion
• olive oil
• red potato

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

Ingredients

• ✓ mixed vegetable
• salt
• basil
• black pepper
• parsley
• garlic powder
• parmesan cheese
• chickpea
• elbow macaroni
• heavy cream
• tomato paste
• spinach
• tomato
• kidney bean
• chicken broth
• onion
• butter

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

Ingredients

• ✓ mixed vegetable
• shrimp
• water
• shrimp-flavored instant ramen noodles
• soy sauce
• garlic powder
• ginger

Instructions

1. 1 Combine shrimp, mixed vegetables, and water in a skillet over medium-high heat; cook and stir until vegetables are cooked through and shrimp are hot, about 5 minutes.
2. 2 Bring a small pot of water to a boil. Cook ramen noodles in the boiling water until soft, 2 to 3 minutes; drain. Add noodles to vegetable mixture. Stir seasoning from ramen noodles, soy sauce, garlic powder, and ground ginger into the vegetable and noodle mixture; toss to combine. Cook and stir until hot, about 1 minute.

By WittySauce4377

Ingredients

• ✓ mixed vegetable
• rice noodle
• sesame oil
• ground beef
• onion
• garlic
• soy sauce
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands.
3. 3 Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat.
4. 4 Stir in noodles; let stand until juices have been absorbed.
5. 5 Add soy sauce to the filling. Preheat the air fryer to 350 degrees F (175 degrees C).
6. 6 Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper.
7. 7 Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling.
8. 8 Brush the tops of the spring rolls with vegetable oil.
9. 9 Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.

By GourmetGirl

Ingredients

• ✓ mixed vegetable
• ramen noodle
• seasoning packet
• sesame oil
• chicken breast
• oyster sauce
• soy sauce
• ginger
• garlic
• chili powder

Instructions

1. 1 Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
2. 2 Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
3. 3 Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
4. 4 Drain softened ramen noodles, reserving 2 tablespoons soaking water.
5. 5 Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
6. 6 Transfer to serving bowls and top with chicken and vegetable mixture.

By kitty81321

Ingredients

• ✓ mixed vegetable
• olive oil
• onion
• garlic
• curry powder
• tomato paste
• tomato
• vegetable bouillon
• water
• salt
• pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until golden, about 1 to 2 minutes. Stir in curry powder and tomato paste, cook and stir for 2 to 3 minutes.
3. 3 Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Simmer until vegetables are very soft and tender, 20 to 30 minutes.
4. 4 Sprinkle with fresh cilantro and serve.

By Michelle Young

Ingredients

• ✓ mixed vegetable
• coconut milk
• red curry paste
• chicken breast
• coconut milk
• fish sauce
• brown sugar
• bamboo shoot
• red bell pepper
• orange bell pepper
• thai basil
• lime juice

Instructions

1. 1 Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

By Meghan

Ingredients

• ✓ mixed vegetable
• basmati rice
• water
• coconut milk
• vegetable oil
• shallot
• garlic
• red bell pepper
• ginger root
• lemongrass
• red curry paste
• egg
• coconut milk
• thai basil

Instructions

1. 1 Rinse rice a few times under cold running water until water runs clear.
2. 2 Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
4. 4 Remove from heat and sprinkle with Thai basil.

By CookingWithShelia

Ingredients

• ✓ mixed vegetable
• chicken breast
• salt
• black pepper
• vegetable oil
• green bell pepper
• red bell pepper
• yellow bell pepper
• orange bell pepper
• onion
• bean sprout
• water chestnut
• soy sauce
• teriyaki sauce

Instructions

1. 1 Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
2. 2 Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.

By karizmatik69

Ingredients

• ✓ mixed vegetable
• sesame seed
• brown rice
• green onion
• black pepper
• garlic salt
• ginger
• mushroom
• chicken breast
• olive oil
• soy sauce
• brown sugar
• rice wine vinegar
• dijon mustard
• sesame oil
• peach preserves
• blueberry
• garlic

Instructions

1. 1 Place garlic, blueberries, peach preserves, sesame oil, mustard, vinegar, sugar, and soy sauce in a blender; cover and blend until smooth.
2. 2 Heat oil in a large skillet or wok over high heat; cook and stir chicken and mushrooms until chicken is no longer pink in the center and juices run clear, about 7 minutes. Stir in ginger, garlic salt, and black pepper; cook and stir until fragrant, about 1 minute.
3. 3 Toss green onions and mixed vegetables with chicken; pour blueberry sauce over vegetable mixture. Continue cooking on medium-high heat until sauce comes to a boil, about 10 minutes. Reduce heat to low and cook until vegetables are tender, 2 to 4 minutes. Remove from heat and allow sauce to cool for 3 minutes. Serve over brown rice and sprinkle with sesame seeds.

By creaturecomfort

Ingredients

• ✓ mixed vegetable
• onion
• cream of chicken soup
• mayonnaise
• cheddar cheese
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
3. 3 Bake about 30 minutes, or until browned and bubbly.

By Linna

Ingredients

• ✓ mixed vegetable
• chicken breast
• cream of mushroom soup
• water
• rotini pasta

Instructions

1. 1 In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.
2. 2 Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often.

By Joni Sorsen

Ingredients

• ✓ mixed vegetable
• elbow macaroni
• processed cheese
• cream of mushroom soup
• kielbasa sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
4. 4 Bake, covered with aluminum foil, for 20 to 25 minutes.

By CRYSTAL_72

Ingredients

• ✓ mixed vegetable
• cream of chicken soup
• cream cheese
• chicken
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Stir condensed soup and cream cheese together in a large mixing bowl until thoroughly blended. Stir in chicken and thawed vegetables.
3. 3 Line a 9-inch pie pan with one crust. Pour chicken mixture into crust. Place remaining crust over filling, press to seal the edges, and cut several steam vents in the top. Cover crust edges with aluminum foil to prevent overbrowning.
4. 4 Bake in the preheated oven for 20 minutes. Remove foil and continue baking, checking often to ensure crust is not burning, until filling is bubbly, 15 to 20 more minutes.

By Sunflower

Ingredients

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

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

Ingredients

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

• ✓ mixed vegetable
• cream of chicken soup
• chicken
• rice
• water
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

By Jennifer

Ingredients

• ✓ mixed vegetable
• cream of potato soup
• milk
• thyme
• black pepper
• pie crust
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
3. 3 Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
4. 4 Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

By Karen C. Greenlee

Ingredients

• ✓ mixed vegetable
• white meat chicken
• potato
• cream of chicken soup
• crescent roll

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