Tag Archives: cream of mushroom soup

Irish Potato Casserole

8 medium Irish or white potatoes, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 10 3/4 oz. can cream of mushroom soup, undiluted
1 1/2 cups milk

Place half of potatoes in lightly greased 12×8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.

Chinese Pork Casserole

2 lbs. pork, cut in bite-sized pieces (I use pork steaks, but you can use pork roast or pork chops)
1 green pepper, chopped
2 onions, chopped
1 cup celery, chopped
1 can water chestnuts, sliced
1 can sliced mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup uncooked long grain rice
4 Tbs. soy sauce

Brown meat in small amount of oil. Add green pepper, onion, celery- sauté until onion is translucent. Mix all ingredients, place in casserole dish, and bake, uncovered, at 325 degrees for 2 hours

Pork Chop Casserole

3/4 cups all-purpose flour
1 tsp. salt
1/2 tsp. pepper
6 pork chops, fat removed
2 Tbs. oil
10.75 oz. can cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 tsp. ground pepper
1/4 tsp. dried thyme
1 cup (8 ounces) sour cream, divided
2.8 oz. can French-fried onions, divided

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops in mixture. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place pork chops in a single layer in an ungreased 13×9 inch baking dish. Combine soup, broth, pepper, thyme and 1/2 C. sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350° for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes.

Chicken & Dressing Casserole

3 cups cooked chicken, diced
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup butter, melted
1 8-oz. package stuffing mix
1 cup shredded Swiss cheese

Preheat oven to 350 degrees. Prepare a 2 quart casserole dish with non-stick cooking spray.

Mix together soup and chicken broth, then add chicken. Combine butter with stuffing mix, then add that to the chicken mixture. Pour into a 2 quart casserole dish and bake for 30 minutes. Top with cheese 5 minutes before it finishes baking.

Cheesy Broccoli Casserole

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded cheddar cheese
1/3 cup dry bread crumbs
2 teaspoons butter, melted

Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling. Yield: 6 servings.

Swedish Meatballs

1 1/2 lb. ground Chuck
3 slices Bread, crumbled
1 Egg
1 cup Milk
1 tsp. Paprika
1/2 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Worcestershire Sauce
1 cup Celery, finely chopped
1 cup Onion, finely chopped

Sauce (recipe below)

Mix ground chuck and all ingredients (to make this easier, put celery, onions, milk and eggs in blender to mix).

Make meatballs about the size of a hickory nut. Place on cookie sheet and broil till brown on both sides.

These (meatballs) may be made in advance and frozen up to 3 months.

SAUCE

1/4 cup Flour
1/4 cup Shortening
1/2 tsp. Salt
1 can Cream of Mushroom Soup
2 cubes Beef Bouillon
2 cups boiling Water
1/8 tsp. Pepper
1/2 cup Sour Cream

Brown flour in shortening; dissolve bouillon cubes in boiling water and add to flour mixture. Add salt, pepper, soup and sour cream. Mix well. Pour over meatballs and simmer for 20 minutes.

The crock pot can be used and kept on low heat for 8 to 12 hours.

– From Nana’s Collection

King Ranch Chicken

2 1/2 to 3 lb. chicken
Salt and Pepper
1 Tbsp. butter
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups chicken broth (or bouillon)
1 (10 oz.) can Ro-Tel tomatoes
1 Tbsp. chili powder (or according to taste)
2 to 3 cups crushed tortilla chips or corn chips
2 cups shredded cheddar cheese

-In 4 qt. saucepan, cover chicken with water. Add salt and pepper to taste and bring to a boil. Simmer until chicken is done. Remove from liquid and de-bone.

-Saute onion, green pepper, and mushrooms in butter. Add soups, chicken broth, Ro-Tel, and chili powder. Mix thoroughly; add chicken and cook until it starts to boil.

-Grease 9X13 inch pan. Spread the crushed chips evenly over the bottom. Pour chicken mixture over the chips evenly and cover with grated cheese.

-Bake in 325 degree oven for 40 minutes or until cheese is browned and bubbly.

Note: I rarely have time to de-bone chicken, so I usually use boned chicken breasts (which I keep on hand in the freezer). Simply boil the chicken breasts as you would the entire chicken and cut it in bite-size pieces. I’ve also been known to substitute ground beef instead chicken and it tastes wonderful!

Mexican Chicken

1 3lb. Chicken, stewed and boned
1 6oz. pkg. Spaghetti, cooked and drained

Mix in 13×9 pan:
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 medium Onion, chopped
1 tsp. Salt
1 can Ro-tel Tomatoes
1 lb. Velveeta
1/2 tsp. Garlic Salt

Add cooked chicken and spaghetti and mix well.

Bake at 350 degrees for 30 minutes.

– From Nana’s Recipe Collection

Chicken Chow Mein Casserole

4-6 Chicken Breasts, boiled
1 can Cream of Chicken Soup
1 lg. can Milnot
1 can Cream of Mushroom Soup
2/3 cup Milk
1 can Cream of Celery Soup
1 Tbsp. Minced Onion
1 lg. can Chow Mein Noodles

Tear or cut chicken into bite size pieces. Mix soups, milnot, milk, onion and chicken together in pan, cook until creamy.

Add 2/3 can of chow mein noodles to soup mixture. Pour into 13×9 pan and cover with remaining noodles. Bake at 350 degrees for 30 minutes, or until bubbly.

– From Nana’s Recipe Collection