Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ tomato soup
• butter
• all-purpose flour
• milk
• cheddar cheese
• mustard powder
• worcestershire sauce
• paprika

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

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
• spice cake mix
• water
• egg
• canola oil
• carrot
• pecan
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.
2. 2 In a bowl, mix together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the mixture forms a smooth batter. Pour the batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes. Invert the pan and turn the cake out onto a cooling rack; cool to room temperature.
4. 4 In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.

By linuo yeye

Ingredients

• ✓ tomato soup
• olive oil
• onion
• cumin
• ginger
• cinnamon
• coconut milk
• tomato

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

Ingredients

• ✓ tomato soup
• chili with beans
• corn
• vegetable beef soup
• tomato
• green chile pepper

Instructions

1. 1 Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.

By MegMarkR1

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
• 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
• 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
• egg noodle
• ground beef
• worcestershire sauce
• garlic
• cheddar cheese
• sherry
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cook the noodles according to package directions.
3. 3 Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
4. 4 When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
5. 5 Bake in preheated oven for 30 minutes.

By Candace Cook

Ingredients

• ✓ tomato soup
• vegetable oil
• onion
• cocoa powder
• cumin
• cilantro
• garlic
• green chile pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Cook onion in oil until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in tomato soup and green chile peppers.
2. 2 Bring sauce to a boil, reduce heat to low, cover, and simmer for 10 minutes.
3. 3 Transfer to a gravy boat or pour directly over food to serve.

By ROSEP47