World of Easy Recipes Using Campbell Soup Recipes Collected over the Years

Recipes using Campbell Soup.
Welcome to World of Easy Recipes. This site has 1000s of simple recipes using everyday ingredients. Most of the recipes have been collected for many years from friends and my co-workers. For many years I have always been interested in collecting recipes and recipe books. The recipes listed in this site are the best of the best of my collection.

HOT CHEESE DIP
2 cans Campbell's Cheddar soup
2 lb. Velveeta cheese
1 1/2 c. chunky salsa
1 lb. hot Italian sausage
1 lb. hamburger

Cook hamburger, drain. Cook hot Italian sausage, drain. Melt Cheddar and Velveeta over medium heat, add salsa and cooked meat. Mix together. Serve hot with tortilla chips.

STUFFED MUSHROOMS
1 lg. bag pre-made stuffed mushrooms can be purchased at Sam's Warehouse)
1 can Campbell's cheddar cheese soup Place the stuffed mushrooms into a glass dish and microwave on high for about 3 to 5 minutes (depending on the microwave power). Heat the cheese soup in a second microwave safe bowl after the mushrooms are cooked and cooling. Pour the warm, not hot, cheese over the mushrooms and serve with those annoying tiny little two pronged forks that people never know what to do with.

CHILI CON QUESO
1/2 lb. block Velveeta cheese
Thick `n chunky salsa (mild, med., hot - your choice)
2 cans Campbell's Cheddar cheese soup

Melt Velveeta in large saucepan. Add soup; stir well. Add salsa, stir until blended. Serve with nacho or tortilla chips.

ZESTY MEATBALLS
1 can Campbell's zesty tomato soup or sauce
1 1/2 lb. ground beef
1/3 c. dry bread crumbs
1 egg, beaten
1/3 c. minced celery
1/2 tsp. ground ginger
3/4 c. water
1 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. brown sugar
1 clove garlic, minced

In bowl, thoroughly mix 1/4 cup soup, beef, crumbs, egg, celery and 1/4 teaspoon ginger. Shape into 50 meatballs; arrange in jelly-roll pan. Broil 4 inches from heat about 10 minutes or until done, turning once. Drain. In skillet, stir remaining soup, water, soy sauce, vinegar, sugar, garlic and 1/4 teaspoon ginger. Heat over low heat. Add meatballs; stir to coat.

Cover; simmer 5 minutes or until hot.

Makes 50 appetizers.

SAUSAGE BALLS
1 can Campbell's cheddar cheese soup
1 lb. hot bulk sausage
3 c. biscuit mix

Brown sausage in frying pan and add cheese. Stir until mixed. Add to biscuit mix and blend well. form into 1" balls.

Bake on cookie sheet in 450 degree oven 15 to 20 minutes.

Yield: 3 to 4 dozen.

NACHO DIP
1 lb. hamburger
1 (16 oz.) box Velveeta
1 (16 oz.) box Mexican Velveeta
1 can Campbell's nacho cheese soup
1 pkg. taco mix

Brown hamburger. Mix taco mix with nacho cheese soup. Melt cheese in crock pot on low, when cheese is melted, mix all ingredients together.

BROCCOLI CHEESE DIP
1 can Campbell's broccoli cheese soup
1 sm. box Velveeta Hot cheese
1 sm. box Velveeta cheese
1/2 bag frozen broccoli
1/2 c. chopped onion
1/2 c. cheese

Mix all ingredients in saucepan.

RIM TIN-DITEE
1 can Campbell's tomato soup
1 jar Kraft Old English cheese
1 pat butter Premium crackers

Mix together - heat - but do not boil; stir constantly - takes around 5 minutes.

Serve on a dinner plate. Premium crackers - spread out - spoon onto crackers. Oh so good!

Serves 4.

COPPER PENNIES
2 lbs. carrots
1 onion, sliced or chopped
1 green pepper, chopped
1 c. sugar
1/4 c. oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 can Campbell's tomato soup

Mix all ingredients together and refrigerate for 1 to 2 hours.

GREEN CHILE PIE
1 can green chile, chopped sm.
1 can Campbell's cream of mushroom soup
1 can Campbell's cream of celery soup
1 can Campbell's cream of chicken soup
1 can Cheddar cheese soup
1 (18 count) pkg. flour tortillas
4 or 5 green onions, chopped

Deep fry tortillas; set aside. Chop green onions. Sauté in large pot. Mix all soups, green chile, plus 1 can of water into large pot.

Crumble tortilla chips into 9 x 13 inch baking dish. Pour soup mix over chips.

Bake at 350 degrees until light brown on top or heated well

TEXAS CHEESE DIP
1 lg. block Velveeta cheese
1 can Campbell's cheddar cheese soup
1 can Rotel tomatoes, chilies and peppers
1 sm. jar salsa
1 pkg. Jimmy Dean hot sausage (optional)

Cut block of Velveeta cheese into small pieces and melt in microwave, add Cheddar cheese, Rotel, salsa and sausage. Stir. Mix well.

Use Tostitos 100% white corn Restaurant Style (Frito Lay) Tortilla chips to dip.

Soup and Crackers
1 can Campbell's tomato soup
3 slices of cheese
1 tbsp. butter

Cook in pan slowly until cheese is melted. Pour over crackers in each plate.

EASY BARBECUE SAUCE
1 can Campbell's condensed tomato soup
1/3 c. Worcestershire sauce
3 tbsp. vinegar
2 tbsp. packed brown sugar
1 sm. onion, chopped

In one quart saucepan, combine soup, Worcestershire sauce, vinegar, sugar and onion over medium heat.

Heat to boiling. Reduce heat to low.

Cook 10 minutes.

Use to baste beef or chicken during broiling or grilling. Makes 1 3/4 cups sauce.

SHRIMP MOLD
1 (8 oz.) pkg. cream cheese
1 Campbell's tomato soup, undiluted
1 1/2 tbsp. Knox gelatin
2 cans tiny shrimp
1/4 c. liquid from shrimp
1 c. mayonnaise
1/2 c. chopped green onion
3/4 c. chopped celery
Dash Tabasco sauce

Dissolve cream cheese in tomato soup in top of double boiler.

Let cool. Drain shrimp, reserving 1/4 cup liquid.

Add Knox gelatin to shrimp liquid and add to cooled tomato soup.

In separate bowl mix shrimp, onion, celery and mayonnaise. Mix together shrimp mixture and soup mixture; add few drops of Tabasco sauce (optional).

Lightly grease 6-cup mold with Crisco. Put mixture into mold and refrigerate for 3-4 hours until set. Unmold and serve with Ritz crackers.

SLOPPY JOES
1 lb. hamburger
1 can Campbell's chicken gumbo soup
1 can Campbell's tomato soup
Mrs. Dashes seasoning
Catsup
Worcestershire sauce
1 onion (optional)
Hamburger buns
Cheese & pickles

Brown hamburger; add Mrs. Dash seasoning by sprinkling on while cooking. Drain grease from hamburger.

Place hamburger back in skillet on medium to medium-low heat.

Stir in 1 can of chicken gumbo soup, 3/4 can tomato soup; add dashes of catsup and Worcestershire sauce.

Let mixture cook until it thickens slightly, stirring off and on. Add onion only if you prefer it.

Tastes great with pickles and a slice of cheese melted on top of sloppy Joe mixture. Can double or triple mixture and place in crock pots on low.

QUICK CHICKEN POT PIES
2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)
1 can chicken broth
2 whole chicken breasts, boned and skinless
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 lg. bag frozen mixed vegetables
1 can Campbell's cream of celery soup
1 can Campbell's cream of chicken soup
1 can Campbell's cream of mushroom soup

Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth. In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well.

Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie. Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with other pie shells.

Bake 1 hour or until golden in 350 degree oven. Let pie settle for 15 minutes before serving.

NOTE: Pie wedges can be reheated in microwave oven for approximately 1-2 minutes.

Yields: 2 pies.

POTATO SKIN NACHOS
2 pkgs. (20 oz. each) frozen potato skins
1 can (11 oz.) Campbell's condensed nacho cheese soup/dip
1/4 c. milk 1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet red pepper or seeded tomato
1/4 c. chopped green onions

Prepare frozen potato skins according to package directions; keep warm. Meanwhile, in 1 1/2-quart saucepan over medium heat, combine soup and milk. Heat through, stirring occasionally. Spoon sauce over prepared potato skins. Sprinkle with olives, red pepper and green onions. Makes about 24 appetizers.

HOT TACO DIP
3 cans chunky beef soup (Campbell's)
1 lb. hamburger
1 pkg. taco seasoning
4 tbsp. taco sauce
1/4 c. chopped black olives
1/4 c. chopped onion
Grated Cheddar cheese
Tostitos

Brown hamburger and onion. Drain fat. Remove from heat. Food process soup (or mash with fork or potato masher) and mix with hamburger. Stir in taco seasoning, sauce and olives. Pour into 13 x 9 inch pan or two 10 inch pie plates (one can stay warm until you need it). Top with cheese and bake at 350 degrees for 30 minutes. Serve with Tostitos.

HOT BEAN DIP
10 1/2 oz. can Campbell's chili beef bean soup
1/2 lb. hot pepper cheese, grated
1 sm. to med. onion, chopped
1/2 green pepper, chopped
1/2 lb. Monterey Jack cheese, grated

Spread in layers in order given in 8 x 8 inch baking dish. Bake uncovered at 350 degrees for 20 minutes. Should turn a golden brown. Serve hot from the oven with deli chips or Tostitos chips. Double recipe for 9 x 13 inch pan.

VEGGIE BITES

2 pkg. crescent rolls OR 2 sheets Pepperidge Puff pastry dough
4 eggs
1 pkg. Campbell's veggie soup mix
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 (8 oz.) pkg. frozen mixed vegetables, thawed and drained
1 1/2 c. creamed cottage cheese

Press crescent rolls into 10 1/2 x 15 1/2 cookie sheet/jelly roll pan. In large bowl beat eggs; stir in soup mix, broccoli, mixed vegetables and cottage cheese. Blend well. Refrigerate 20 minutes. Spoon vegetable mix onto dough in cookie sheet. Bake in 400 degree oven for 20 minutes; reduce heat to 350 degrees and cook 20 minutes more, or until center is set. Cool 10 minutes before cutting.

MEAT LOAF

1 (10 3/4 oz.) can Campbell's condensed tomato soup
2 lbs. ground beef
1 pouch Campbell's dry onion soup and recipe mix
1/2 c. fine dry bread crumbs
1/2 c. finely chopped celery
1 egg, beaten

In large bowl, mix thoroughly 1/2 cup of tomato soup, beef, onion soup mix, bread crumbs, celery and egg. In 8x12 inch baking pan, firmly shape meat mixture into 8x4 inch loaf. Bake at 350 degrees for 1 1/4 hours or until done. Spoon off 2 tablespoons drippings; reserve. In saucepan over medium heat, heat remaining soup and reserved drippings to boiling, stirring occasionally. Spoon over meat loaf. Makes 8 servings.

MUSHROOM GRAVY

2 med. onions
2 sweet bell peppers
1 can sliced mushrooms
1/2 tsp. garlic powder
3 beef bouillon cubes, dissolved in 1/2 c. of water
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
1 tbsp. lemon juice
1/8 tsp. season salt
1 can Campbell's Golden Mushroom Soup

Chop onions and pepper. n a small saucepan saute' onions and peppers with olive oil until tender. Drain off excess oil. Cook over low heat for 15 minutes. Add soup and simmer for 15 minutes then it should be ready to serve. Makes 4 servings. Ideal for steak, baked potato or over toasted bread.

SURPRISE BURGERS

1 (10 3/4 oz.) can Campbell's tomato soup
1 1/2 lbs. ground beef
1/4 c. shredded process cheese*
1 tbsp. prepared horseradish

*Or crumbled blue cheese, or drained pickle relish. Shape ground beef into 8 thin patties. Top each of 4 patties with either 1 tablespoon cheese or 1 tablespoon relish. Place remaining patties on top; seal edges well. Brown in skillet; spoon off fat. Stir in soup and horseradish. Cover; cook over low heat for 20 minutes. Stir now and then. 4 servings.

NACHO FONDUE

1 can Campbell's nacho cheese soup
1 c. shredded Monterey Jack cheese
1/4 c. milk
1/2 c. salsa

In 1 1/2 quart saucepan, stir in soup. Stir in cheese and milk. Heat over low heat until cheese is melted and mixture is smooth and bubbling, stirring constantly. Stir in salsa, remove from heat. Serve on fondue pot with chips or fresh vegetables for dipping. Makes 2 1/2 cups.

GREEN BEAN CASSEROLE

1 can (26 oz.) Campbell's condensed cream of mushroom soup
1 c. milk
2 tsp. soy sauce
1/2 tsp. black pepper
2 pkgs. (16 oz.) each frozen cut green beans, cooked and drained
1 can (6 oz.) or 2 cans (2.8 oz. each) Durkee French fried onions
1. In 13 x 9 inch baking dish combine soup, milk, soy sauce and pepper. Stir in green beans and half of the onions. 2. Bake at 350 degrees for 25 minutes or until hot. Stir. Top with remaining onion. Bake 5 minutes more.

BEAN SOUP

2 cans Trappey's jalapeno beans
2 cans white navy beans
2 cans Campbell's bean & bacon soup
2 c. diced ham
1/2 bell pepper, chopped
1 lg. onion, chopped
1 c. water (if cooking in crock pot), or 3 c. water if cooking in boiler

Combine all ingredients. If cooking in crock pot, cook at least 3 hours on high or all day on low. If cooking in boiler, cook until thick and done.

GREEN BEAN CASSEROLE - TATOR TOTS

2 cans green beans, drained
1 lb. cooked sausage, drained
2 cans Campbell's cream of mushroom soup
1/2 c. onions
1/2 c. shredded Monterey Jack cheese
1/2 bag Tator Tots

Mix all together. Put in 9x13 casserole and bake in 350 degree oven for 45 minutes or longer, until Tator Tots are browned.

BEAN BAKE

1 1/2 lbs. chopped meat
4 potatoes, cubed
1 (16 oz.) can Campbell's Pork & Beans
2 cans tomato soup
Layer above ingredients in large baking dish. Add salt and pepper.

Bake about 1 1/2 hours at 375 degrees.

SOUPER CORNBREAD

1 can (10 3/4 oz.) Campbell's New Golden corn soup
2 eggs
1/4 c. milk
1 pkg. (12-14 oz.) corn muffin mix
1/4 lb. bulk pork sausage, cooked & drained

Preheat oven to 400 degrees. Combine soup, eggs and milk. Stir in muffin mix just until blended. Gently fold in sausage. Into greased 9 inch square baking pan, pour muffin mixture. Bake 20 minutes or until lightly browned and toothpick inserted in center comes out clean. 6 servings.

SAUSAGE MUFFINS

1 lb. hot pork sausage
1 can cheddar cheese soup (Campbell's recommended)
1 1/2 cans water 3 c. biscuit mix (Bisquick recommended)

Brown and drain sausage. Mix cheddar soup and water with biscuit mix and sausage. Drop by teaspoonful into small muffin pans. Bake at 350 degrees for 12 minutes or until brown. Makes 96 small muffins.

SWEDISH MEATBALLS

1 lb. ground beef
6 slices whole wheat bread
1 egg, slightly beaten
1/2 tsp. sugar
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. salt
1 can Campbell's beef consommé
1 can Campbell's tomato soup

Mix together all of the above; shape lightly with your fingers into 1 inch balls. Brown on all sides in a lightly greased skillet. Heat 1 can of consommé and add cooked meatballs. Cover pot and cook over very low heat 1 1/2 hours. Add extra consommé or tomato sauce if desired or if meatballs seem to be sticking.

TOMATO SOUP CAKE

2 1/4 c. cake flour or 2 c. all purpose flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice 1 tsp. cinnamon
1/2 tsp. ground cloves
1 (10 3/4 oz.) can Campbell's tomato soup
1/2 c. hydrogenated shortening
2 eggs
1/4 c. water

Preheat oven to 350 degrees. Generously grease and flour two round layer pans, 8 or 9 inches or 13 x 9 pan. Measure dry ingredients into large bowl. Add soup and shortening.

Beat at low to medium speed for 2 minutes (300 strokes with a spoon) scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pans.

Bake 35 or 40 minutes. Let stand in pans 10 minutes; remove and cool on rack. Frost with cream cheese frosting or favorite white frosting

VARIATIONS: For a 9 inch tube pan, prepare as above; bake 1 hour. Nut or Raisin: After mixing, fold in 1 cup chopped nuts or raisins. Bake 35 to 40 minutes.

Date and Nut: After mixing, fold in 1 cup chopped walnuts and 1 cup chopped dates. (Use 1 to 2 tablespoons flour to sprinkle over dates while chopping them.) Bake in 9 inch layers or 13 x 9 inch pan for 40 to 45 minutes.

CHEESECAKE LAYERED BROWNIES

1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
3 eggs
1 can (11 oz.) Campbell's condensed cheddar cheese soup
2 tsp. vanilla extract
1 pkg. (about 22 oz.) brownie mix

In large bowl, beat cheese until smooth with mixer at medium speed. Alternately add sugar and eggs (3 times), beating well after each addition. Beat in soup and vanilla until well blended.

Mix brownie mix, following package instructions. Pour batter into greased 13 x 9 inch baking dish. Slowly pour cheese mixture over brownie base.

Bake in preheated 350 degree oven 45 minutes or until set.

Cool at least 2 hours.

Makes 24 brownies.

TOMATO CAKE

1/2 c. shortening
1 c. sugar
1 can tomato soup (Campbell's!)
2 c. flour
3/4 tsp. baking powder
2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
1 c. chopped pecans or walnuts
1 recipe Cream Cheese Frosting
1 tsp. baking soda
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. water 2 eggs

FROSTING:
1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla flavoring

Mix all ingredients together and bake in moderate oven, 350 degrees, until tests done. Check in 30 to 35 minutes. If you are in a hurry, just take 1 package spice cake mix. Add:

Combine ingredients and bake as directed on cake box.

CHEDDAR BAKED POTATO SLICES

1 can (10 3/4 oz.) Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 med. baking potatoes, cut into
1/4 in. slices (about 4 c.)
1 c. of shredded cheddar cheese
1. In small bowl, combine soup, paprika, and pepper.
2. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover with foil; bake at 400 degrees 45 minutes. Uncover, bake 10 minutes or until potatoes are fork tender.
6 servings.

CHICKEN BROCCOLI ORIENTAL

1 tbsp. vegetable oil
1 lb. boneless, skinless chicken thighs or breasts, cut into strips
1 sm. onion, cut into 1" squares
1 med. green or sweet red pepper, cut into 1" squares
1 (10 1/4 oz.) can Campbell's cream of broccoli soup
3 tbsp. water
1 tbsp. soy sauce
Hot cooked rice

In 10" skillet over medium-high heat, in hot oil, cook chicken 1/2 at a time until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover, simmer 5 minutes or until vegetables are tender. Serve over rice.
4 servings.

CHICKEN CASSEROLE

1/2 c. raw rice
1 pkg. dried onion soup mix
1 (3 or 3 1/2 lb.) chicken, cut up
1 can Campbell's cream of chicken soup and 1 can of milk
Paprika

Butter a 9 x 13 inch pan. Cover bottom with rice. Sprinkle half a package of onion soup mix over rice. Place cut up chicken on top then pour chicken soup on top of this and then sprinkle balance of dried onion soup mix on top. Sprinkle with paprika. Cover with aluminum foil and bake 1 hour 30 minutes at 350 degrees.

GROUND CHUCK CASSEROLE

1 lb. ground chuck, uncooked
1 (7 to 8 oz.) can kernel corn
1 (10 1/2 oz.) can Campbell's tomato soup
3/4 c. rice, uncooked
1 med. onion, chopped
2 strips bacon, whole or cut up
1 1/4 can (10 1/2 oz.) (soup can) water
Salt, pepper, dash of sweet basil to taste

Place corn (not drained) in 1 1/2 quart casserole dish. Add uncooked rice, half of the chopped onion. Over this spread 1/2 can of the tomato soup. Then crumble up the ground chuck (uncooked) and add to dish with the rest of the onion, salt, pepper and basil. Spread the rest of the tomato soup and pour 1 1/4 cans of water over all. Place 2 strips of bacon over that. Cover and bake at 350 degrees for 1 1/2 hours. Takes about 15 to 20 minutes to prepare. 4 generous servings.

CHICKEN BROCCOLI DIVAN

1 lb. fresh broccoli or 1 (10 oz.) pkg. frozen broccoli
1 1/2 c. chicken or turkey, cubed & cooked
1 can Campbell's cream of broccoli soup
1/2 c. milk
1/2 c. Cheddar cheese, shredded
1 tbsp. butter
2 tbsp. dry bread crumbs

Preparation : In shallow baking dish, arrange broccoli and top with chicken. Combine soup and milk and pour over meat. Sprinkle with cheese. Combine butter and bread crumbs and sprinkle over cheese. Bake at 450 degrees for 15 minutes or until hot. For microwave oven: Cover with wax paper. Microwave on High 10 minutes or until hot. Rotate dish half way through heating. 4 servings.

CHILI

1-/2 lb. ground round
1/2 tsp. salt
10 oz. Campbell's onion soup
12 oz. undrained kidney beans
6 oz. can tomato paste
8 oz. can tomato sauce
1 tbsp. chili powder
2 tsp. cumin powder

Brown beef. Sprinkle with salt. Pack firmly into pot and cover heat 20 minutes over low heat. Mash beef with fork until fine. Add soup and simmer 5 minutes. Add spices and stir. Add beans, paste, and sauce. Stir and heat thoroughly 20 minutes to blend flavors.

BROCCOLI RICE CASSEROLE

1 tbsp. vegetable oil
1/2 c. chopped celery
1/4 c. chopped onion
1 can (10 3/4 oz.) Campbell's Cream of Broccoli Soup
1/4 c. milk
1 c. diced pasteurized process cheese spread
1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
2 c. cooked rice

1. In saucepan, in hot oil, cook celery and onion until tender-crisp.
2. Combine soup and milk; stir in celery-onion mixture, cheese, broccoli and rice. Pour into 10x6 inch baking dish. Sprinkle with paprika.
3. Conventional: Bake at 350 degrees F. for 30 minutes or until hot, or microwave: Microwave on high 10 minutes or until hot, rotating dish halfway through cooking. Serves 8.

GOLDEN PORK CHOPS & POTATOES

4 pork chops
4 sm. potatoes, sliced thinly
1 sm. onion, sliced thinly
Seasoned salt & pepper
1 can Campbell's golden mushroom soup

Brown pork chops on both sides in large skillet. Salt and pepper. Pour off grease. Place sliced onions and potatoes in bottom of skillet. Salt and pepper. Arrange pork chops on top of potatoes and onions. Pour golden mushroom soup over top of chops. Cover skillet and simmer 45 minutes to 1 hour (until pork chops are done and potatoes are tender). Once, during cooking, move pork chops and turn potatoes. Serves 4.

EVERYDAY EASY BROCCOLI BAKE

1 can Campbell's cream of broccoli soup
1/2 c. milk 1 tsp. soy sauce
Dash pepper
1 pkg. (20 oz.) frozen broccoli cuts or 2 pkgs. (10 oz. each) frozen broccoli spears, cooked and drained
1 can (2.8 oz.) French fried onions
1. Combine soup, milk, soy sauce and pepper.
2. Combine in 10x6 inch baking dish. Layer 1/2 broccoli, 1/2 of the soup mixture and 1/2 can of the onions. Top with remaining broccoli and soup mixture.
3. Bake at 350 degrees F. for 25 minutes. Top with remaining onions; bake 5 minutes or cover with wax paper, microwave on High 8 minutes, rotating dish halfway through heating. Top with remaining onions. Microwave, uncovered, 1 minute. 6 servings.

SAUERKRAUT AND PORK CHOP CASSEROLE

1/4 c. barley (optional)
1 lg. can sauerkraut
1 sm. onion 5-6 lean pork chops
1 can Golden mushroom soup (Campbell's)
Salt & pepper to taste

Simmer barley. Mix with sauerkraut, onion and soup. Add 1 can of water. Layer over top of the pork chops. Preheat oven to 350 degrees. Bake casserole for 45 minutes. Bring pork chops to the top of the casserole and bake for another 30 minutes until brown.

TUNA CASSEROLE

1 (8 oz.) bag egg noodles
1 can tuna
1 can Campbell's Cream of Mushroom soup
Corn flake crumbs
Butter
Sharp Cheddar cheese

Boil noodles as per directions. Rinse and drain tuna. Mix noodles, tuna and butter (2 tablespoons) together. Pour into casserole dish. Top with corn flake crumbs, butter and finish off with cheese (sliced in squares).

Bake 350 degrees 25-30 minutes or until bubbly. Serves 4-6. Variation: Use chicken or turkey in place of tuna.

STEAK CASSEROLE

3 or 4 boneless cube steaks
1 can Campbell's Golden Mushroom Soup
1 can mushrooms (optional)
1 med. onion, sliced

Brown the steaks in a frying pan, then place in the bottom of a baking dish. Pour the mushroom soup over them, add the can of mushrooms if you wish. Spread the sliced onions on top and season with salt, pepper and paprika to taste. Bake for about 35 to 40 minutes at 350 degrees.

Serve with noodles. The gravy may be spooned over them.

SAUSAGE CASSEROLE

1 lb. sausage
1 can (Campbell's) Cheddar cheese soup
1 can cream of mushroom soup
1 sm. can Pet milk
12 oz. pkg. egg noodles
Medium onion

Brown sausage and onion. Cook noodles; drain. Mix remaining ingredients together and stir in sausage, onion and noodles to this mixture.

Bake at 350 degrees for approximately 35 minutes.

FIVE-LAYER CASSEROLE

2 lbs. lean ground beef
1 can Campbell's Golden Mushroom soup
1 pkg. dry onion soup mix
1 pkg. mild Cheddar cheese (shredded)
1 pkg. tater tots

Break ground beef (uncooked) into pieces and place in a 4x9 baking dish. Spread mushroom soup over meat. Sprinkle onion soup mix over mushroom soup. Sprinkle Cheddar cheese over onion soup mix. Place tater tots over Cheddar cheese layer.

Bake at 350 degrees for 1 hour.

CORDON BLEU CASSEROLE

1 (10 oz. or larger) frozen cut broccoli
4 slices wheat bread
2 1/2 oz. thinly sliced smoked chicken or turkey (from the deli)
3 oz. fully cooked sliced ham (opt.)
1/4 tsp. onion powder (opt.)
1 can Campbell's cream of chicken, mushroom or chicken/mushroom soup 1/4 c. or less of white wine (opt.) 6 oz. shredded or grated Swiss or Provolone cheese Coarse ground pepper

Preparation : Microwave broccoli until done; drain well. Line bottom of 8"x8"x2" microwave safe baking dish with the bread. Top it with the chicken, ham and broccoli. Stir onion powder and wine into soup and pour this over all. Sprinkle pepper over and then nice layer of cheese on the top. Can be chilled overnight. To cook, cover dish with lid or wax paper or Saran Wrap, vented.

Micro-cook on 50% power (medium) 13 to 15 minutes or until heated through.

SUPPER CASSEROLE

1 lb. ground chuck (OR ground beef)
1 lb. onion, finely chopped
1 lb. fresh carrots, pared and sliced
1 lb. green beans (fresh or frozen)
2 cans Campbell's cream of mushroom soup
1 (1 lb.) pkg. of med. egg noodles
Italian bread crumbs
1/4 c. melted margarine

Cook onion slowly with prepared ground chuck until onions are translucent. Add pepper (1/2 teaspoon or to taste). Separately cook carrots and green beans together until almost tender, reserve cooking water. Mix 2 cans of cream of mushroom soup with 1 1/2 cups of broth from the vegetables (add water if needed to measure 1 1/2 cups). Cook egg noodles separately according to package. Layer ingredients in a large casserole (13 x 9) beginning with meat, then vegetables, noodles and cover with half of soup.

Next layer; meat, vegetables, and rest of soup, ending with plain noodles.

For topping mix: 1 1/4 cups bread crumbs with melted margarine and sprinkle over top of noodles.

Bake at 400 degrees for 20 minutes, watching so top does not brown too much.

PICANTE CASSEROLE

1 can Campbell's cream of chicken soup
1 c. milk
1 c. picante sauce (hot or mild)
1 lb. hamburger
2 c. Cheddar cheese
1 (8 or 10 oz.) bag corn chips, salted or unsalted

Brown hamburger in skillet. Mix cream of chicken soup, milk and picante sauce. Pour over hamburger and heat 5 or 6 minutes.

Layer 10x13 inch cake pan or any casserole dish with chips, then put cheese over chips. Layer over that with hamburger mixture. Repeat over that. Sprinkle cheese over the top. Bake until bubbly, about 25 minutes, at 400 degrees.

MEXICAN CASSEROLE

1 1/2 lbs. ground beef
1 pkg. chili or taco mix
1 c. grated cheese
1/2 c. milk
1 can Campbell's baked beans
1 c. pancake mix
1 egg
1 can tomato soup

Brown and drain ground beef. Add can of beans and liquid, chili or taco mix (keeping aside 1 teaspoon) and tomato soup. Simmer 5-10 minutes. In another dish mix a cup (plus a little more) pancake mix with grated cheese, egg, milk and reserved chili or taco mix, stirring well to make a batter. Place meat mixture in casserole dish and spread batter mix on top of meat. Sprinkle on some chopped parsley.

Bake at 350 degrees for 20 minutes.

CRUNCHY TUNA CASSEROLE

1 can of white tuna
8 oz. of medium size noodles
1 can Campbell's mushroom soup
1 c. of milk
1/4 c. of bread crumbs

Start boiling noodles in hot water until they are cooked. Drain. Take tuna in can and bread up in a square pan. Add 1 cup of milk with can of mushroom soup. Mix all 3 well. Add drained noodles into mixture. Mix well and spread noodles into pan. Top with mixture with bread crumbs.

Bake at about 350 degrees for 1/2 hour until bread crumbs are toasty on top!

For a larger family, double ingredients of tuna fish, noodles (more protein), liquids add 1/2 portions.

PORK CHOP CASSEROLE

6-8 center cut pork chops
1 med. onion
6 med. potatoes
2 cans Campbell's creamy chicken mushroom soup
Butter
Salt and pepper to taste

Tenderize pork chops, place in oblong baking dish. Slice onion and separate into rings. Place onion rings on top of chops, then quarter potatoes, place potatoes on chops and around in dish. Top chops with small pats of butter. Salt and pepper to taste. Mix 2 cans of creamy chicken mushroom soup and 3/4 can water in bowl and pour over chops and potatoes.

Bake at 350 degrees for about 1 hour.

TATER TOT CASSEROLE

1 lb. hamburger (or more if you prefer)
1 can Campbell's Cream of Chicken Soup
1 can Campbell's Cheddar Cheese Soup
1 sm. can peas
1 sm. can corn (choose other vegetables if you prefer)
1 pkg. tater tots
1 med. onion, chopped (optional)

Cook hamburger and onions. Season hamburger with garlic salt and pepper. Put layer of meat in bottom of big loaf pan. Layer on top of meat: cream of chicken soup, Cheddar cheese soup, corn, peas. Then do another hamburger layer, cream of chicken, Cheddar cheese soup, corn and peas. This can be prepared ahead of time. When you are ready to cook it, cover top with frozen tater tots.

Cook in a 350 degree oven 40-50 minutes.

SAVORY SPAGHETTI CASSEROLE

1 lb. lean ground beef
1/2 c. onion, chopped
1/2 c. green pepper, chopped
Pam
1 (10 1/2 oz.) can Campbell's condensed cream of mushroom soup
1 (10 1/2 oz.) can Campbell's tomato soup
1/2 soup can water
1 clove garlic, minced
1 c. sharp Cheddar cheese, shredded
1/2 lb. spaghetti, cooked & drained

Cook beef, onion, and green pepper in pan sprayed with Pam until meat is browned and vegetables are tender. Drain. Add soups, water, and garlic; heat. Blend in 1/2 cup cheese. Combine with spaghetti in a 12 x 9 x 2 inch casserole; top with remaining cheese. Bake in a 350 degree oven for 30 minutes or until bubbling and hot.

Serves 4 to 6.

EXTRA HAMBURGER CASSEROLE

1 can Campbell's cheddar cheese soup
2 lbs. hamburger
4 oz. wide egg noodles
1 tsp. oil
2 tsp. salt, or to taste

Boil noodles in 1 teaspoon of salt and oil; warm soup in saucepan with 1/2 can water. Brown hamburger and drain drippings. Mix hamburger and soup in noodles (drained) and serve with green vegetable for color.

Serves at least four.

SPINACH CASSEROLE

1 box chicken Stove Top stuffing, mixed as directed
1 pkg. drained frozen spinach
1 can Campbell's mushroom soup
1 (4 oz.) Cheddar cheese, shredded
1 beaten egg
1 tbsp. grated onion

Mix all together. Bake at 350 degrees for 30 minutes uncovered for crispness, cover to make it more moist.

TUNA CASSEROLE

1 lg. can tuna
1 can Campbell's mushroom soup
1 can peas
1 c. milk
1 sm. box macaroni
1 tsp. salt
1 tsp. pepper

Cook macaroni on stove; drain macaroni. Add to macaroni; mushroom soup, peas, milk, tuna, salt and pepper. Mix all together.

Cook for 20 minutes.

PORK CHOP CASSEROLE

4 pork chops
1 can Campbell's cream of mushroom soup
1 onion, chopped or sliced
1 green pepper, chopped
Potatoes, sliced (4 lg. depending)
Salt (pinch)
Pepper (pinch)

Brown pork chops to remove fat and grease. In a covered casserole dish or pan put a layer of potatoes, add some onion and pepper. Repeat until dish is about full, leaving room for pork chops to be put on top. Add cream of mushroom soup.

Bake at 350 degrees until potatoes and pork chops are done. If mushroom soup seems too thin, add another can of mushroom soup and if soup seems to thicken you can add a little milk.

BEEF AND BROCCOLI CASSEROLE (STIR-FRY)

3/4 boneless beef sirloin steak
1 tbsp. vegetable oil
1 clove garlic (or just use some garlic powder)
1 med. onion, minced
1 can Campbell's cream of broccoli soup
1/4 c. water
1 tbsp. soy sauce (or more if you like)
2 c. broccoli, cut into flowerets
Hot cooked noodles or white rice

1. Slice beef very thin strips. Cook beef with garlic until brown. Add onion and cook 5 minutes.

2. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat to low. Cover and simmer 5-10 minutes.

3. Serve over noodles or rice.

DELICIOUS CASSEROLE DISH

1/2 lb. shell macaroni
2 tbsp. olive oil
4 onions, sliced
2 cloves garlic, sliced
1/2 lb. ground round
1/2 lb. snappy cheese
1 sm. can mushroom sauce
1 can Campbell's tomato soup
1 sm. bottle stuffed olives or 1 sm. can black olives, chopped

Boil macaroni in salted water until tender. Drain. Rinse with cold water, then just before mixing with sauce, rinse with hot water. Meanwhile, brown onions and garlic in oil, add ground meat and brown slightly. Turn off fire. Add cheese. Cut up small pieces. Add mushroom sauce and soup. Drain olives and add to mixture. Mix well and put in greased casserole.

Bake in 350 degree oven for 1/2 hour.

Serves 6 generously.

CHOW-CHOW HAMBURGER CASSEROLE

1 1/2 - 2 lbs. hamburger
1 jar Mrs. Campbell's Chow-chow
1 can tomato soup
4-5 slices American cheese

Mix hamburger with drained chow-chow. Make into a loaf. Pour 1/2 can tomato soup in bottom of casserole dish. Place hamburger loaf in casserole. Pour remaining tomato soup over top.

Bake at 350-400 degrees until done. Just prior to removing from oven, place cheese slices over top until melted.

GOLDEN PORK CHOP CASSEROLE

6 pork chops,
about 1 1/2 lbs.
2 tbsp. salad oil
1/2 c. celery, sliced
1 med. clove garlic, minced
2 cans Campbell's Golden Mushroom soup
1 1/3 c. water
1 1/3 c. Minute Rice
1/2 c. chopped canned or fresh tomato
1/4 tsp. sage
Dash of pepper

Brown chops in oil in skillet. Remove chops from skillet; pour off excess fat. Cook celery and garlic in skillet until celery is tender. Combine with remaining ingredients in shallow 2 quart baking dish. Arrange chops on top of mixture.

Cover and bake at 350 degrees about 45 minutes.

4 servings.

BEEF CASSEROLE

1 lb. ground beef
Salt and pepper to taste
3/4 box macaroni, cooked and drained
1 can LeSueur English peas, drained
Dash onion salt, garlic salt and parsley flakes
1 can Campbell's cheese soup

Brown ground beef, add salt, pepper, onion salt, garlic salt and parsley flakes together. Drain well. Then mix all ingredients together and pour in greased casserole dish. May put 1 can of onion rings or bread crumbs on top.

Cook in 300 degree oven until bubbling (may prepare the night before).

TORTELLINI TUNA CASSEROLE

3 c. Amore Tortellini
2 tbsp. olive oil
1 c. sliced fresh mushrooms
1/2 c. chopped green pepper
1/2 c. chopped onion
1 can tuna (6 1/2 oz.) drained
1 can Campbell's Golden mushroom soup (10 3/4 oz.) do not dilute
1/2 c. cottage cheese
1/4 c. grated Parmesan cheese

Bring a large pot of water to a rapid boil. Add a pinch of salt and 2 tablespoons oil to water. Now add Amore Tortellini and boil for 15 minutes. Drain. Set aside. Saute onions, green pepper and mushrooms in olive oil until onions are transparent in color. Remove from heat. Add tuna, mushroom soup and cottage cheese to saute mixture.

Stir together well. Put Amore Tortellini in large bowl and gently toss together with sauce soup mixture until all tortellini is coated. Pour into 13 x 9 inch baking dish. Sprinkle Parmesan cheese on top. Cover tightly with foil and bake at 375 degrees for 45 minutes.

Optional you can sprinkle top with dried parsley flakes, paprika and black pepper for beautiful color and additional flavor. -

PORK CHOP CASSEROLE

10 pork chops, center cuts
2 c. rice long grain
2 cans Campbell's French onion soup
2 cans Campbell's golden mushroom soup
1 can water

Brown pork chops, seasoned. Warm soup together. Pour rice in 11 x 14 inch baking pan. Pour soup over rice. Place pork chops on top. Put Reynolds Wrap on top of pan and bake for 1 hour at 350 degrees.

CABBAGE CASSEROLE

1 sm. head cabbage, cut up
1 can Campbell's celery soup
1/3 c. American cheese, grated
1/2 can O & C French fried onion rings, crumbled
8 white crackers, crumbled

Steam cabbage 20 minutes; drain.
Place 1/2 in casserole dish. Add 1/2 can of celery soup and 1/2 of the cheese. Add second layer of the same.

Place crumbled crackers and onion rings on top.

Bake 30 minutes at 300 degrees until brown.

BEEF ZITI CASSEROLE

8 oz. ziti macaroni, uncooked
1 (16 oz.) can Del Monte cut green beans, drained
1 (11 oz.) can Green Giant Niblets corn, drained
1 lb. ground beef
2 (10 3/4 oz.) cans Campbell's condensed golden mushroom soup
1 (14 1/2 oz.) can Del Monte stewed tomatoes
1 tsp. dried basil leaves, crushed
1/4 tsp. pepper
1/2 tsp. garlic powder
2 c. shredded sharp Cheddar cheese

Preheat oven to 400 degrees. Cook ziti according to package directions; drain. Return cooked ziti and vegetables (green beans and corn) to cooking pot used to cook ziti. Meanwhile, in 10 inch skillet over medium heat, cook beef until browned, stirring to separate meat; drain fat. Stir in soup, tomatoes, basil, pepper, and garlic to meat. Heat thoroughly. Add soup mixture to ziti mixture; mix well. Spoon into greased 13 x 9 inch baking dish.

Cover with foil. Bake 15 minutes. Uncover; sprinkle with cheese. Bake 5 minutes more or until cheese melts. Makes 7 1/2 cups or 6 servings.

TEX-MEX CASSEROLE

2 lbs. deer burger or hamburger
1 lb. sausage
1 med. onion (chopped)
1/4 c. green pepper (chopped)
1 (8 oz.) pack tortilla chips
1 can Campbell's cream of mushroom soup
1 pt. Old El Paso hot chunky salsa
8 oz. pack Cheddar cheese (shredded)

In large skillet, cook first four ingredients until meat is done, drain off liquid. In a bowl, mix mushroom soup and hot salsa together. In a large casserole, place a layer of tortilla chips, a layer of half the meat mixture, half the soup/salsa mixture and top with half the cheese. Repeat, ending with cheese.

Bake at 325 degrees for 25 to 30 minutes.

MACARONI CHEESE HOT DOG CASSEROLE

1 lb. box macaroni (cooed)
1 can Campbell's cheddar cheese soup
1 can Campbell's nacho cheese soup
2 c. half and half
2 tbsp. margarine
Salt and pepper to taste
1 tbsp. chopped parsley (optional)
1 sm. or lg. pkg. shredded cheddar or taco cheese (depending on your preference)
1 lb. hot dogs, cut into 2 inch slices

Combine cooked macaroni, cheddar and nacho cheese soup, half and half, margarine, salt and pepper, parsley and mix well. Place in a greased large baking dish and top with shredded cheese.

Bake at 375 degrees for 45 minutes.

Serve hot.

PORK CHOP CASSEROLE

6-8 pork chops
1 can sauerkraut
1 apple, peeled & sliced
3-4 potatoes, peeled & sliced very thin
1 can Campbell's Golden Mushroom soup

Spray with non-stick Pam. Dish layer of pork chops, layer potatoes, layer apples, layer sauerkraut and repeat with pork chop. Top with soup.

Bake at 375 degrees for 1 1/2 hours covered.

GREEK CASSEROLE

6-8 med. potatoes
2 tbsp. butter
1 lg. can Campbell's tomato soup
Salt and pepper, to taste
2 lb. hamburger
1 onion
1/2 c. water

Boil potatoes in skins until almost tender. Peel and slice. While potatoes are cooking, brown hamburger. Then drain hamburger and add butter and onion to hamburger and slightly brown onion. Add tomato soup and water to meat and simmer 5 minutes.

Make white sauce: 2 c. milk 3 tbsp. butter 1/2 c. Velveeta cheese Melt butter in small saucepan then mix in flour gradually over low heat. After mixed well, slowly add milk while stirring. Cook until thick. Remove from fire and add cheese.

Put into greased 13 x 9 pan as follows: layer of potatoes, meat, then sauce and repeat. Then last put all remaining sauce and top with cheese.

Bake in preheated oven at 350 degrees until top lightly browned, approximately 35-40 minutes.

BAKED MACARONI AND CHEESE CASSEROLE

1 lb. elbow macaroni, cooked according to pkg. directions
1 pkg. Kraft sharp cheese, grated
1 can cream of chicken or cream of mushroom soup (Campbell's) Bread crumbs

Mix soup with 1 can of milk in a bowl. Butter a large casserole dish. Put alternating layers of the macaroni, cheese, and the soup into dish. Top with bread crumbs.

Bake 1 hour at 350 degrees.

Serves 6.

BACON AND CHEESE CASSEROLE

1 lb. bacon cooked and crumbled
8 hard boiled eggs, sliced
1 lg. or 2 med. onions, sliced
1 can Campbell's Cheddar cheese soup
2 c. crumbled potato chips
2 tbsp. butter or margarine

Saute onion in butter or margarine until tender. In 2 quart casserole or 9 x 13 inch pan alternate layers of the mixture. (Dilute cheese soup with 1/2 can milk.) Saving a few chips to put on top. Bake at 350 degrees for 20 minutes. Can be made a day or so ahead and baked before serving.

Can use sausage instead of bacon.

FRITO CASSEROLE

1 lb. ground beef
1 can Campbell's tomato soup
2 cans chili with beans
1 med. onion, chopped
1 pkg. Fritos
1 pkg. sharp Cheddar cheese, shredded

Brown beef and onions. Drain. Add soup and chili to beef. Simmer 10 minutes. Line bottom of 9x13 inch pan with Fritos. Pour mixture into pan. Cover top of mixture with Fritos and cheese.

Bake at 350 degrees for 20 minutes, or until cheese is golden brown.

STUFFING CASSEROLE

1/2 c. butter
1 c. carrots cut in 1 1/2 inch thin strips
1 c. chopped onion
1 clove garlic, minced
1 can (8 oz.) tomatoes, drained and chopped
1/4 c. chopped parsley
1 pkg. (14 oz.) herb seasoning cube stuffing
1 can chicken broth (Campbell's)
1/2 soup can water

In saucepan melt butter and cook carrots and onions with garlic until carrots are tender. Add remaining ingredients. Toss to mix well. Spoon into buttered 12x8 inch baking dish. Cover; bake at 375 degrees for 30 minutes or until hot. Garnish with additional chopped parsley, if desired.

Makes 8 cups or 16 servings.

CHICKEN/RICE CASSEROLE

1 lb. skinless boneless chicken breasts
2 c. uncooked rice
2 cans cream of celery soup
2 cans Campbell's French Onion Soup

Boil or microwave chicken and cut into bite size pieces. In a 9 x 12 inch casserole dish, mix soups thoroughly. Stir in rice and chicken. Cover with aluminum foil and bake at 400 degrees for 45 to 50 minutes. Remove from oven and let stand about 10 minutes. Cut into squares with a spatula and serve.

FRANKFURTER CROWN CASSEROLE

2 slices bacon
1/2 c. chopped onion
1 can Campbell's cream of mushroom soup
1/2 c. water
1/2 tsp. salt
Dash of pepper
3 c. sliced cooked potatoes
1 c. cooked cut green beans
1/2 lb. frankfurters, split and cut in half

1. In skillet, cook bacon. Remove and crumble.

2. Cook onion in drippings.

3. Stir in soup, water, salt, and pepper.

4. Add potatoes and beans.

5. Pour into 1 1/2 quart casserole.

6. Stand up frankfurters around edge. Bake at 350 degrees for 30 minutes.

7. Top with bacon. 4 servings.

For German-Style Seasoning - just add 1 to 2 tablespoons vinegar with soup.

TUNA CHIP CASSEROLE

1 sm. pkg. potato chips (Individual package size)
1 can tuna fish
3 hard cooked eggs
1 pimento or green pepper
2 1/2 c. med. white sauce or 1 can Campbell's mushroom soup (diluted) (Save 1/2 c. some for topping)

Butter casserole. Crush potato chips (roll in sack). Break up tuna fish. Cut up hard cooked eggs and green pepper. Mix potato chips, tuna, eggs and pepper with diluted mushroom soup.

Bake in moderate oven at 350 degrees for 45 minutes. Cover during first 30 minutes. Bake uncovered the last 15 minutes.

Serves 4.

CAMPFIRE "STOOGE"

1 lb. ground beef
1 med. onion
1 med. green pepper
2 cans Campbell's vegetable soup (with letters)
1 1/2 cans water

In a skillet, brown beef, chopped onion and chopped bell pepper. Add 2 cans soup and 1 1/2 cans water, stir and heat thoroughly.

HERB ROASTED CHICKEN

2 tbsp. flour
1/4 tsp. each ground sage and dried thyme
4 skinless, boneless chicken breast halves
(1 lb.) 2 tbsp. margarine
1 can Campbell's cream of chicken soup
1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.

2. In skillet over medium-high heat, in hot margarine, cook chicken until browned on both sides.

3. Add soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover, simmer 5 minutes or until chicken is no longer pink. S

Serve over hot cooked rice.

Serves 4.

CAMPER'S STEW

1 lb. hamburger
1 lg. can Campbell's vegetable soup
1 onion, chopped
2 carrots, thinly sliced
2 stalks celery, thinly sliced
Steamed rice

Sauté chopped onion. Add hamburger and fry until browned. Add carrots and celery. Then add vegetable soup.

Cook until heated through.

Serve over steamed rice.

ZESTY CROCK POT CHICKEN

1 chicken, cut to suit
1 can Campbell's mushrooms
1 can tomato soup
1 c. milk

Cut chicken and brown in skillet or oven. Prepare mixture of soups and milk; combine ingredients.

Simmer in a crock pot 2 hours.

Serve with mashed potatoes and green beans.

CROCK POT ROAST BEEF

5-6 lb. chuck roast
2 cans Campbell's French Onion Soup
1 1/2 cans beer
2 shots whiskey
2 beef bouillon cubes

Braise roast in 400 degree oven for one hour. Add all ingredients together with roast in crock pot. Stir a bit and simmer 4-5 hours. Note: Roast can be cut up in chunks to fit in crock pot - after simmering total time it will be very tender and broken in pieces. May be served on buns with Au Jus or with potatoes and vegetables.

CROCK POT NO PEEK STEW

2 lbs. chuck or stew meat, cubed
2 c. potatoes, cut up
2 c. carrots, cut up
2 c. celery, cut up
1 lg. onion
1 c. each frozen green beans, peas, corn or whatever vegetables you wish
1 can Campbell's tomato soup
1 can water
2 tbsp. Minute Tapioca
1 1/2 tbsp. cornstarch
1/4 tsp. pepper
1 tsp. parsley flakes
1 tsp. salt or salt substitute
1 tsp. Lawry's seasoned salt

Mix all ingredients together in crock pot. Cover and cook on low for 10 to 12 hours.

CROCK POT BEEF ROAST

1 (2-3 lb.) beef roast
1 can Campbell's cream of mushroom soup
1 can Campbell's French onion soup Salt & pepper

Salt and pepper roast and place in crock pot. Empty both cans of soup over roast. Cook slowly for 6-8 hours depending on size of roast. When done, just pull roast apart and serve.

CROCK POT PEPPER STEAK

1 1/2 lbs. round steak,
3/4 inch thick
1 can Campbell's cream of onion soup
1/2 c. catsup
1 med. green pepper, seeded and sliced

Preparation : Cut meat in strips, add all ingredients to crock pot and cook on high 9 hours. Serve over rice.

CROCK POT ROAST

Ingredients : 1 round boneless roast beef (about 2 lb.) 1 can Campbell's mushroom soup 1 pkg. Lipton dried onion soup mix Carrots and potatoes, sliced Salt and pepper 1 1/2 cans water

Wash roast off well and put in crock pot. Open mushroom soup and mix with about 4 tablespoons of water and pour over roast. Open packet of dried onion soup and sprinkle over roast. Add 1 1/2 cups water and salt and pepper.

Let cook about 2 hours and then add sliced carrots and potatoes.

Let cook about another 1 1/2 hours or until roast is tender.

Serves 5 to 6 people.

CHEESY SQUASH DRESSING

1 lb. pork sausage
2 pkgs. jalapeno cornbread mix
1 pkg. reg. cornbread mix
4 slices wheat bread
1 c. onion, chopped
1 can water chestnuts, cut up
1 c. shredded cheddar cheese
2 Campbell's dry vegetable soup mix
1 1/2 tsp. poultry season
1 tsp. cumin
3 c. cooked squash
2 cans beef broth
Salt & pepper to taste

Cook bread as directed on box. Cool. Crumble breads together. Brown sausage and onion together, drain. Add to bread mixture, water chestnuts, dry soup mix, squash, seasonings, stir together. Add enough broth to hold together. Add cheese last. I use an electric skillet to cook. Heat it just enough to let cheese melt and be bubbly.

Bake at 300 degrees for 20 minutes.

CORN BREAD DRESSING

1/2 sm. skillet baked corn bread
1 lg. bell pepper, finely chopped
1 lg. onion, finely chopped
2 or 3 ribs celery, finely chopped
1 can Campbell's creamy chicken mushroom soup or 1 can cream of mushroom soup

In skillet with small amount of unsaturated oil, saute vegetables. In a 1 3/4-quart casserole, crumble corn bread and mix with vegetables. Spread chicken over mixture. Pour soup over all and cover.

Bake at 350 degrees until bubbly.

Serves 3 or 4 and may be refrigerated for several days.

Reheat in microwave for 1 or 2 minutes.

SUMMER VEGGIE SALAD

1 can Campbell's tomato soup
1/2 c. dill pickle juice
1/4 c. vinegar
1/2 c. oil
3/4 c. sugar
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. Grey Poupon mustard
1/2 tsp. black pepper

VEGGIES
1 head cauliflower, cut into flowerets
1 bunch broccoli, peel stems, cut into bite sized pieces
1 lg. green pepper, cut into bite sized pieces "
1 onion, cut in thin slices & ringed
1 c. celery slices
2 c. sliced carrots, cook to tender crisp (about 5 minutes)
1 (4.5 oz.) jar sliced mushrooms 1 pt. cherry tomatoes, cut in half

Mix dressing together. Pour over cauliflower, broccoli, green pepper, onion, celery and carrots. Marinate at least 4 hours, preferably overnight, stirring often. Before serving, add tomatoes and mushrooms.

EGG CAKE

2-1/2 c. seasoned croutons
2 c. shredded cheddar cheese
2 lbs. Jimmy Dean sausage
4 eggs 3/4 tsp. dry mustard
2 1/2 c. milk
1 can Campbell's cream of mushroom soup
1/2 c. milk

Place croutons in a greased 9"x13" pan, add cheese and meat (cooked and drained). Beat together eggs, mustard and 2 1/2 cups milk. Pour over meat layer. Refrigerate overnight. Next morning mix soup and milk and spread over top.

Bake at 300 degrees for 1 1/2 hours.

Variation: You may use Velveeta instead of the cheddar cheese and ham in place of the sausage.

SALMON CHEESE LOAF
1 lb. can salmon, flaked and drained
1-1/4 c. grated cheese
1 egg, well beaten
1/2 c. milk
1c. bread crumbs
3 tbsp. butter
1 tbsp. lemon juice
Salt and pepper to taste
1 can Campbell's cream of celery soup

Mix above ingredients together and bake in loaf pan at 350 degrees for 30 minutes. Top with 1 can cream of celery soup (use only a small amount of water to dilute).