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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

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

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

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

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

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

Mixed Vegetable Casserole
Dinner

Mixed Vegetable Casserole

4.4

Prep
15 min
Cook
30 min
Total
45 min

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

Easy Pasta Chicken
Dinner

Easy Pasta Chicken

3.8

Prep
15 min
Cook
15 min
Total
30 min

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

Macaroni and Cheese Casserole
Dinner

Macaroni and Cheese Casserole

4.0

Prep
15 min
Cook
25 min
Total
40 min

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

Terry's Favorite Easy Chicken Pie
Dinner

Terry's Favorite Easy Chicken Pie

4.6

Prep
20 min
Cook
35 min
Total
55 min

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

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

Chicken Pot Pie III
Dinner

Chicken Pot Pie III

4.6

Prep
Cook
Total

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

Veggie Chicken Rice Casserole
Dinner

Veggie Chicken Rice Casserole

3.9

Prep
Cook
Total

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

Easy Vegetable Pot Pie
Dinner

Easy Vegetable Pot Pie

4.6

Prep
5 min
Cook
40 min
Total
45 min

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

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

Easy Weeknight Tuna Pot Pie
Dinner

Easy Weeknight Tuna Pot Pie

4.4

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
  3. 3 Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

By MISWOODS

Thanksgiving Leftovers Monkey Bread
Dinner

Thanksgiving Leftovers Monkey Bread

4.2

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. Spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables onto each piece of flattened dough. Gently close dough around filling, sealing edges together and forming a ball. Arrange filled dough balls in the prepared baking dish; sprinkle with Cheddar cheese.
  3. 3 Bake in the preheated oven until dough balls are cooked through, 30 to 40 minutes. Invert monkey bread onto a serving dish.

By SunnyDaysNora

Martha's Vegetable Beef Soup
Dinner

Martha's Vegetable Beef Soup

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
  2. 2 Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.

By Darby SilverSprite2004 Kenne

Creamy Vegetable Cheese Soup
Dinner

Creamy Vegetable Cheese Soup

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large saucepan, combine the water, potatoes, onions and celery. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Add frozen vegetables and simmer 10 more minutes. Add the cans of soup and the cheese and cook slowly, until the cheese melts.

By Kimberly M

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