Type what you have

Ingredients

• ✓ cheddar cheese soup
• chicken broth
• enchilada sauce
• southwest seasoning
• rotisserie chicken
• cheddar cheese
• monterey jack cheese
• brown rice
• corn
• tortilla chip

Instructions

1. 1 Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
2. 2 Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
3. 3 Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

By bprimeau

Ingredients

• ✓ cheddar cheese soup
• macaroni
• milk
• colby cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). 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.
2. 2 Place macaroni in a 2-quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby cheese.
3. 3 Bake in the preheated oven until the top is golden brown and the casserole is bubbly, 25 to 30 minutes.

By Courtnay

Ingredients

• ✓ cheddar cheese soup
• ground beef
• beef broth
• shell pasta
• chunky salsa

Instructions

1. 1 Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
2. 2 Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
3. 3 Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.

By Campbell's Kitchen

Ingredients

• ✓ cheddar cheese soup
• onion
• black pepper
• baking potato
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine soup and onion in a medium bowl; season with pepper. Set aside.
3. 3 Cut potatoes into 1/4-inch thick slices.
4. 4 Arrange one layer sliced potatoes in the bottom of the prepared casserole dish. Spoon one layer of soup mixture over potatoes. Arrange another layer of potatoes on top, followed by more soup mixture. Continue layering until all the potatoes and soup mixture have been used. Sprinkle Cheddar cheese over top of casserole.
5. 5 Bake in the preheated oven until potatoes fully cooked and cheese is bubbly, about 45 minutes.

By Maryanne

Ingredients

• ✓ cheddar cheese soup
• cooking spray
• hash brown potato
• evaporated milk
• french fried onion

Instructions

1. 1 Grease a slow cooker with cooking spray.
2. 2 Stir together frozen hash browns, condensed soup, evaporated milk, and 1/2 of the French fried onions in a large bowl until well combined. Pour into the prepared slow cooker.
3. 3 Cook on Low for 8 hours or High for 4 hours. Top with remaining French fried onions just before serving.

By Renee

Ingredients

• ✓ cheddar cheese soup
• elbow macaroni
• evaporated milk
• colby cheese
• chipotle chile
• adobo sauce
• panko bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
4. 4 Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
5. 5 Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

By blancdeblanc

Ingredients

• ✓ cheddar cheese soup
• elbow macaroni
• bacon
• cheddar cheese
• milk
• lobster tail meat
• panko bread crumb
• butter

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and dice.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Stir Cheddar cheese soup, Cheddar cheese, and milk together in a bowl. Stir pasta, bacon, and lobster into soup mixture. Pour pasta mixture into a 2 1/2-quart shallow baking dish.
5. 5 Mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
6. 6 Bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

By Kit0331

Ingredients

• ✓ cheddar cheese soup
• penne pasta
• ground beef
• onion
• cream of onion soup
• cream of chicken soup
• water
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne, and cook for 8 to 10 minutes, or until tender. Drain.
2. 2 Heat a large skillet over medium-high heat. Add ground beef and onion; cook, stirring to crumble the beef, until evenly browned. Drain off excess grease, and mix in the cream of onion soup, cream of chicken soup, and Cheddar cheese soup, along with the water and sour cream. Simmer over medium heat for a few minutes. Stir in the cooked pasta, and serve immediately.

By HALLJ6

Ingredients

• ✓ cheddar cheese soup
• water
• broccoli
• mushroom
• butter
• dry milk powder
• hot sauce
• black pepper
• garlic powder

Instructions

1. 1 In a large pot, mix the water, broccoli, mushrooms, and butter. Bring to a boil, reduce heat to low, and simmer 5 minutes, until broccoli is tender. Mix in milk powder, soup, hot sauce, pepper, and garlic powder. Continue cooking, stirring frequently, until heated through.

By LANGMANN

Ingredients

• ✓ cheddar cheese soup
• rotini pasta
• butter
• chicken breast
• onion
• mushroom
• green pea
• milk
• cheddar cheese
• 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. Preheat oven to 350 degrees F (175 degrees C.)
2. 2 Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
3. 3 Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

By Michelle W

Ingredients

• ✓ cheddar cheese soup
• chicken chunk
• panko bread crumb
• saltine cracker
• sour cream
• egg
• ranch dressing mix
• mustard
• onion granules
• black pepper
• parsley
• cooking oil
• chicken broth
• sour cream
• green onion

Instructions

1. 1 Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.
2. 2 Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.
3. 3 Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.
4. 4 Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.

By sadiebea

Ingredients

• ✓ cheddar cheese soup
• ground beef
• onion
• salt
• pepper
• garlic powder
• golden mushroom soup
• french fry
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
3. 3 Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
4. 4 Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

By Bettina J

Ingredients

• ✓ cheddar cheese soup
• elbow macaroni
• processed cheese
• sour cream
• parmesan cheese
• milk
• salt
• black pepper
• saltine cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a large bowl, and stir in the processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Pour into the prepared baking dish. Mix the cracker crumbs with the butter, and sprinkle over the casserole. Cover the casserole with aluminum foil.
3. 3 Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.

By Muffin Mom N Garlic Girl

Ingredients

• ✓ cheddar cheese soup
• sour cream
• tortilla chip
• cheddar cheese
• black pepper
• salt
• garlic powder
• sour cream
• cheddar cheese
• milk
• chili seasoning mix
• taco seasoning mix
• kidney bean
• corn
• tomato
• tomato sauce
• onion
• ground beef
• elbow macaroni

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. 3 In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.
4. 4 Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.
5. 5 Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.
6. 6 Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.

By Beth71

Ingredients

• ✓ cheddar cheese soup
• elbow macaroni
• butter
• salt
• black pepper
• cheddar cheese
• evaporated milk
• egg
• milk
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.
3. 3 Stir butter into pasta until melted; season with salt and black pepper. Sprinkle about ½ Cheddar cheese over pasta; stir.
4. 4 Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
5. 5 Whisk whole milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
6. 6 Sprinkle remaining ½ Cheddar cheese over pasta mixture; sprinkle with paprika.
7. 7 Cook on Low for 3 hours, checking the edges are not getting too brown after 2 ½ hours.
8. 8 Serve hot and enjoy!

By Cathy P

Ingredients

• ✓ cheddar cheese soup
• cooking spray
• ground beef
• celery
• onion
• salt
• black pepper
• cream of mushroom soup
• cabbage
• potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Add ground beef, celery, and onion; season with salt and pepper. Cook and stir until beef browned and crumbly and vegetables translucent, about 10 minutes. Add condensed soups; mix well.
3. 3 Layer cabbage into both the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining 3 sliced potatoes to the 9x13-inch pan to cover. Spoon beef mixture over potatoes and cabbage.
4. 4 Bake in the preheated oven, covered, 1 hour. Uncover; continue baking 15 minutes more.

By Patternprincess

Ingredients

• ✓ cheddar cheese soup
• all-purpose flour
• beef round steak
• vegetable oil
• cream of mushroom soup
• onion
• green bell pepper
• garlic
• worcestershire sauce
• browning sauce
• salt
• black pepper

Instructions

1. 1 Place flour into a bowl. Dredge round steak strips in flour to coat.
2. 2 Heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side.
3. 3 Transfer beef strips to a slow cooker. Add cream of mushroom soup, Cheddar cheese soup, onion, green bell pepper, garlic, Worcestershire sauce, and browning sauce; stir. Season mixture with salt and black pepper.
4. 4 Cook on High and cook for 4 hours.

By kattykat583

Ingredients

• ✓ cheddar cheese soup
• ground beef
• onion
• salt
• pepper
• garlic powder
• potato
• pepperoni
• tomato soup
• milk
• oregano
• italian seasoning
• brown sugar
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.
2. 2 Spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.
3. 3 Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

By Jana

Ingredients

• ✓ cheddar cheese soup
• cooking spray
• elbow macaroni
• processed cheese
• ground beef
• garlic powder
• onion powder
• salt
• black pepper
• sour cream
• parmesan cheese
• onion
• milk
• american cheese
• cracker

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Transfer to a bowl, add processed cheese cubes, and let stand until cheese partially melts.
3. 3 Place ground beef in a skillet over medium heat, break meat apart with a spatula, and sprinkle with garlic powder, onion powder, salt, and black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease.
4. 4 Stir condensed soup, sour cream, Parmesan cheese, and onion together in a bowl; gently fold macaroni and processed cheese mixture into soup mixture. Stir in milk until thoroughly combined. Mix ground beef into macaroni mixture and spread into the prepared baking dish. Top casserole with slices of American cheese and sprinkle cracker crumbs on top. Cover casserole with aluminum foil.
5. 5 Bake in the preheated oven until casserole is bubbling, about 20 minutes; remove foil and bake until top is golden brown, about 10 more minutes.

By jlb4710

Ingredients

• ✓ cheddar cheese soup
• olive oil
• onion
• garlic
• chicken broth
• picante sauce
• chili powder
• oregano
• cumin
• cilantro
• white pepper
• bay leaf
• chicken
• corn
• half-and-half
• tortilla strip

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.
2. 2 Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.
3. 3 Ladle into bowls and top with tortilla strips.

By Kleebeck