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Can of
soup burger stew
1 pound
ground meat 4 slices of onions ¼ tsp salt 1/8 tsp pepper
1 can (16 oz) mixed vegetables, drained 1 can (10 ½ oz) tomato soup
Brown the
meat and onions. Drain off the fat and add the seasonings. Stir in the
vegetables and tomato soup. Pour in a 1 ½ quart casserole dish and bake at
400 degrees fro 15 to 20 minutes.
Can of
soup Pork Chops
6 or 8
lean pork chops ½ cup flour 1 tsp salt ½ tsp pepper
2 cans cream of mushroom soup 2 cans water
Dreg
chopps in flour seasoned with salt and pepper. Brown slightly in a small
amount of shortening. Place in a shallow baking dish. Mix the two cans of
soup with water. Pour over the pork chops and bake at 350 degrees for 30
minutes or until done. Makes 6 to 8 servings.
Can of
soup Beef casserole
1 package
noodles 1 pound ground beef ¼ tsp garlic salt
1 can cream of mushroom soup ¾ cup grated cheese
Cook
noodles until almost tender, about 5 minutes. Drain. Brown the hamburger,
add the soup, garlic and salt. Mix well then add the noodles and cheese
and mix again. Pour into a greased 2 quart casserole or baking pan and
bake at 350 for 30 minutes.
Can of
soup one dish casserole
1 cup
diced carrots 1 can peas (not drained) 2 cup raw diced potatoes
2 onions chopped finely 1 can tomato soup pork chops or sausage
patties
Brown the
pork then combine the rest of the ingredients and place in the casserole.
Bake for 1 hour at 350 degrees or until the meat is done.
Can of
soup Dairy Special
¾ cup
chopped ham or any canned luncheon meat 3 hard boiled eggs, chopped
1 ¼ cup grated cheddar cheese 2 cups macaroni 2 cups milk chow
mein noodles
1 can cream of celery or mushroom soup
Mix all
together (except for the noodles), tossing lightly and place in a greased
casserole dish. Refrigerate over night. Remove from refrigerator one hour
before baking. Place noodles on top and bake for 1 hour. Makes 6 to 8
servings.
Can of
soup meatballs
1 egg ½
cup fresh bread crumbs 2 TBS chopped onions 2 TBS chopped parsley
1 TBS chopped green peppers 1 tsp salt dash of pepper 1 LB ground
beef
salad oil 1 ½ cups cooked mixed vegetables 1 ½ cups boiling water
1 can condensed cream of chicken soup
Beat egg
and mix in the bread crumbs, onion, green peppers, salt and pepper. Next
mix in the ground beef. Shape into 24 meat balls and brown each in a small
amount of heated oil. Set aside. Stir in mixed vegetables, water and soup.
Heat this till boiling, stirring constantly, then add the meatballs, turn
down to a simmer and cover. Let simmer for 10 minutes. This makes 6 to 8
servings
Can of
soup Corn Chowder
4 strips
crisp, fried bacon 1 medium onion, chopped 2 cans whole kernel
corn
2 ½ cups milk 2 TBS bacon drippings 1 can cooked diced potatoes
1 can cream of celery, mushroom or chicken soup salt and pepper
In a
large saucepan lightly brown the onions in the bacon drippings. Add the
soup and milk stirring until smooth. Next add the potatoes, corn and
seasonings. Heat to boiling, then turn down the heat to simmer and let
cook for ten minutes more. Crumble the bacon over the top of each bowl of
soup when serving. Makes 4 servings.
Bars
made with soup
1 can
tomato soup ½ can water ½ cup melted shortening or cooking oil
1 cup sugar 1 box mincemeat, crumbled or 1 cup raisins whichever
floats your boat
2 tsp allspice 2 tsp cinnamon 1 tsp baking soda 2
cups flour
Mix
ingredients well. Spread in a greased and floured 16 x 20 pan, Bake at 350
for 20 minutes. Cool then frost with 1 cup powdered sugar that is mixed
with 1 TBS butter, a small amount of water (enough to make a paste), and ½
tsp of vanilla. |
