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Wenona Flood's Recipes
Can of Soup Recipes


Can of soup burger stew

1 pound ground meat      4 slices of onions     tsp salt   1/8 tsp pepper
1 can (16 oz) mixed vegetables, drained      1 can (10 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 quart casserole dish and bake at 400 degrees fro 15 to 20 minutes.

Can of soup Pork Chops

6 or 8 lean pork chops       cup flour    1 tsp salt    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    tsp garlic salt  
1 can cream of mushroom soup   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

cup chopped ham or any canned luncheon meat     3 hard boiled eggs, chopped
1 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   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 cups cooked mixed vegetables    1 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 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     can water      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 tsp of vanilla.


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