Type what you have

Ingredients

• ✓ tomato soup
• zucchini
• tomato
• green bell pepper
• celery
• onion
• sugar
• salt
• black pepper

Instructions

1. 1 Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

By Jennifer Adams

Ingredients

• ✓ tomato soup
• chicken broth
• tomato
• tomato vegetable juice
• sugar
• spinach
• nutmeg
• salt
• black pepper
• macaroni

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk broth, canned tomatoes, juice, and tomato soup in a saucepan over medium heat.
3. 3 Add sugar, spinach, nutmeg, salt, and pepper to taste, without thawing spinach. Allow to heat gently on medium-low heat until spinach is tender, about 20 minutes. Keep hot without letting it boil.
4. 4 Add cooked pasta and cook until warmed through, about 5 minutes.

By MARBALET

Ingredients

• ✓ tomato soup
• cooking spray
• zucchini
• ground beef
• turkey sausage
• onion
• bread crumb
• egg
• tomato
• water

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Cut zucchini in half lengthwise; scoop out seeds with a large spoon. Chop and reserve about ¾ seeds.
3. 3 Combine ground beef, sausage, onion, bread crumbs, egg, and chopped zucchini seeds in a bowl. Divide mixture among zucchini halves until piled up over tops; place zucchini in the prepared baking dish.
4. 4 Combine crushed tomatoes, tomato soup, and water in a bowl; liberally spoon over zucchini.
5. 5 Bake in the preheated oven, about 45 minutes.

By BUCHKO

Ingredients

• ✓ tomato soup
• ground beef
• onion
• salt
• pepper
• garlic powder
• potato
• pepperoni
• cheddar cheese 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

• ✓ tomato soup
• whole wheat pasta
• vegetable oil
• orange bell pepper
• red bell pepper
• celery
• carrot
• garlic
• water
• potato
• chicken broth
• basil
• onion powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Heat oil in a large saucepan over medium heat. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.
3. 3 Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.
4. 4 Serve soup over cooked pasta.

By usmcwifey

Ingredients

• ✓ tomato soup
• all-purpose flour
• salt
• black pepper
• paprika
• beef bouillon
• water
• sherry
• garlic powder
• sugar
• oregano
• thyme
• rosemary
• vegetable oil
• beef stew meat
• onion

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Whisk together the flour, salt, pepper, and paprika in a large bowl; set aside.
2. 2 Dissolve the bouillon cube in the water in a 2 quart casserole dish, then whisk in the sherry, tomato soup, garlic powder, sugar, oregano, thyme, rosemary until blended; set aside. Heat the vegetable oil in a large skillet over medium-high heat. Toss the beef in the flour mixture to coat, and shake off excess. Cook the beef in the hot oil, turning occasionally, until browned on all sides. Remove the beef to the casserole dish, and reduce heat to medium. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onion into the beef mixture.
3. 3 Cover, and bake in the preheated oven until the meat is very tender, 2 to 2 1/2 hours.

By Wammara Justine

Ingredients

• ✓ tomato soup
• eggplant
• chicken broth

Instructions

1. 1 Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
2. 2 Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.

By MARTHAK

Ingredients

• ✓ tomato soup
• processed cheese food
• milk
• spaghetti

Instructions

1. 1 Combine the tomato soup with about half a can of milk and about half the cheese in a saucepan over medium heat, stirring constantly. Melt all together.
2. 2 Continue to add the cheese, melting all together. DO NOT BOIL!
3. 3 Continue to add milk until desired consistency is reached. Serve over warm, cooked spaghetti. Cheesy goodness!

By Karena

Ingredients

• ✓ tomato soup
• pork sausage
• onion
• potato

Instructions

1. 1 Set a deep skillet over medium heat and coat with cooking spray. Add sausages and cook until browned. Remove from the pan and set aside. Add the onion to the skillet; cook and stir until tender. Pour in the tomato soup and bring to a simmer. Return the sausages to the skillet and simmer in the soup for about 30 minutes. Serve over mashed potatoes.

By KOKONUTGRL

Ingredients

• ✓ tomato soup
• flank steak
• cream of mushroom soup
• onion soup mix

Instructions

1. 1 Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit.
2. 2 In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
3. 3 Cover, and cook on Low for 8 to 10 hours.

By MERRI C

Ingredients

• ✓ tomato soup
• macaroni
• milk
• cheddar cheese
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Pour in pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In large bowl, combine macaroni, soup, milk, cheese and 6 tablespoons butter. Pour into 9x13 baking dish. Top with bread crumbs and dot with remaining butter. Bake for 45 minutes or until golden brown and bubbly.

By Dusti W

Ingredients

• ✓ tomato soup
• spaghetti
• cream of mushroom soup
• cheddar cheese
• kielbasa sausage

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 and reserve.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a medium bowl, combine cream of mushroom soup, tomato soup, cheese, kielbasa and pasta; mix well. Pour mixture into a 9x13 inch baking dish.
4. 4 Bake in preheated oven for 30 minutes or until bubbly; serve.

By Laurie Anderson

Ingredients

• ✓ tomato soup
• ground beef
• brown sugar
• worcestershire sauce
• white vinegar
• hamburger bun

Instructions

1. 1 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.
2. 2 Stir in the condensed tomato soup, brown sugar, Worcestershire sauce, and vinegar. Cook and stir until thick, about 5 minutes. Adjust seasoning to taste, and serve on the toasted hamburger buns.

By KG

Ingredients

• ✓ tomato soup
• chicken drumette
• cilantro
• onion powder
• black pepper
• garlic salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place drummettes in a 9x13 inch baking dish. In a medium bowl, combine the soup, cilantro, onion powder, pepper and garlic salt. Mix well, and pour mixture over chicken.
3. 3 Bake at 325 degrees F (165 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

By kari

Ingredients

• ✓ tomato soup
• brown sugar
• white vinegar
• chili powder
• celery salt
• salt
• soy sauce
• chicken breast

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Stir the tomato soup, brown sugar, vinegar, chili powder, celery salt, salt, and soy sauce together in a casserole dish. Lie the chicken into the mixture; turn to coat on all sides. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 30 minutes. Turn the oven off and allow the chicken to continue to cook in the oven until it is no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Midg

Ingredients

• ✓ tomato soup
• ground beef
• condensed french onion soup
• ketchup
• brown sugar
• hamburger bun

Instructions

1. 1 In a large skillet over medium heat, brown the ground beef; drain fat.
2. 2 Pour in tomato and French onion soups. Fill each can a quarter full with water to rinse the cans out. Pour into meat mixture. Add ketchup and brown sugar. Mix thoroughly.
3. 3 Let simmer for 30 minutes. Serve on hamburger buns.

By Nancy

Ingredients

• ✓ tomato soup
• potato
• ground beef
• onion
• green bean
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
3. 3 In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
4. 4 Bake in preheated oven 30 minutes, until potatoes are golden.

By Corrie Sasser

Ingredients

• ✓ tomato soup
• elbow macaroni
• ground beef
• tomato juice
• corn
• mozzarella cheese

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.
2. 2 In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.

By Dianne Davies

Ingredients

• ✓ tomato soup
• onion
• garlic
• brown sugar
• worcestershire sauce
• soy sauce
• pork sparerib
• cornstarch
• water

Instructions

1. 1 Place ribs in a large stock pot, and cover with water. Bring to a boil, and cook for 15 minutes.
2. 2 In a mixing bowl, mix together soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to a slow cooker. Pour sauce over ribs.
3. 3 Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.
4. 4 If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into a sauce pan. Combine 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil. Cook until sauce has reached desired thickness.

By CLATON

Ingredients

• ✓ tomato soup
• spaghetti
• ground beef
• onion
• tomato paste
• water

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.
2. 2 In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.

By VICKI C

Ingredients

• ✓ tomato soup
• ground beef
• onion
• coleslaw mix
• white rice
• water

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Layer the coleslaw mix, rice, and ground beef in a 9x13 inch baking dish. Combine the soup and water in a medium bowl. Pour the soup over the top of the ground beef. Cover with foil.
4. 4 Bake for 1 hour and 15 minutes, or until the rice is tender.

By Debby Allen

Ingredients

• ✓ tomato soup
• meatball
• asparagus
• chicken broth
• instant rice
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix meatballs, asparagus, chicken broth, tomato soup, instant rice, and Italian seasoning in a large bowl. Pour into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until rice is tender, about 30 minutes.

By akashasway

Ingredients

• ✓ tomato soup
• ground beef
• onion
• rolled oat
• egg
• steak sauce
• ketchup
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup, and mustard in a large bowl. Mix well.
3. 3 Shape into a loaf, and pat into a loaf pan.
4. 4 Bake in the preheated oven until no longer pink in the center, about 1 hour.

By Pam

Ingredients

• ✓ tomato soup
• vegetable oil
• white sugar
• vinegar
• mustard powder
• salt
• celery seed
• black pepper
• garlic powder
• cornstarch

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

Ingredients

• ✓ tomato soup
• carrot
• green bell pepper
• onion
• white vinegar
• vegetable oil
• sugar

Instructions

1. 1 Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
2. 2 While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

By QUIRKYIQ

Ingredients

• ✓ tomato soup
• ground beef
• onion
• potato
• kidney bean

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

Ingredients

• ✓ tomato soup
• pork chop
• onion
• salt
• pepper
• beef bouillon
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
3. 3 Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
4. 4 Cover casserole and bake in preheated oven for 1 hour.

By FLIGGY

Ingredients

• ✓ tomato soup
• white sugar
• apple cider vinegar
• mustard powder
• egg yolk
• butter
• flour
• salt

Instructions

1. 1 Bring about 3 inches of water to a simmer in the bottom of a double boiler. Whisk together the sugar, vinegar, tomato soup, mustard powder, egg yolks, and melted butter in the top of the double boiler. Transfer 1/4 cup of the mixture to a small bowl; mix in flour until smooth. Whisk flour mixture back into mustard sauce; combine thoroughly. Cover and turn heat to medium-high.
2. 2 Cook sauce until thick, approximately 30 minutes; stir occasionally. Turn heat to low and simmer sauce to hold.

By miwings

Ingredients

• ✓ tomato soup
• elbow macaroni
• ground beef
• tomato sauce
• cheddar cheese

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

Ingredients

• ✓ tomato soup
• spice cake mix
• milk
• egg
• cinnamon

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