Please give me a simple recipe with cream of mushroom soup?

I've prepared several meals with it, and all of them have been fantastic. Or if you have one with cream of celery I like that too.


Thank you!Please give me a simple recipe with cream of mushroom soup?
Try Cream of Wild Mushroom Soup from


Good Housekeeping


***Triple-tested at the Good Housekeeping Research Institute***





INGREDIENTS


1 large (about 8 ounces) leek


5 tablespoon(s) butter or margarine


1 small onion, finely chopped


1 medium shallot, finely chopped


1 1/2 pound(s) assorted wild mushrooms


5 cup(s) chicken broth


3/4 cup(s) ruby Port


2 sprig(s) fresh thyme


1/4 teaspoon(s) dried thyme, (as a substitute for fresh)


1 cup(s) sliced white mushrooms


1 1/2 cup(s) heavy or whipping cream


2 tablespoon(s) fresh lime juice


1/8 teaspoon(s) ground black pepper





DIRECTIONS





1. Cut off roots and green tops from leek; reserve tops for use another day. Cut white part of leek lengthwise in half, then thinly slice crosswise. Rinse leek thoroughly in large bowl of cold water; with hand, swish to remove sand. Transfer leek to colander, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.


2. In 5- to 6-quart saucepot, melt 4 tablespoons butter over medium heat. Add leek, onion, and shallot; cook 6 to 8 minutes or until soft but not browned, stirring frequently. Reserve about 1/2 cup wild mushrooms for topping soup. Stir remaining wild mushrooms into leek mixture and cook 6 to 8 minutes or until mushrooms are tender.


3. Add broth, Port, and thyme; heat to boiling over high heat. Reduce heat to medium-low; simmer 30 minutes to blend flavors.


4. Meanwhile, in nonstick 8-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add white mushrooms and reserved wild mushrooms, and cook 5 minutes, until liquid evaporates, stirring occasionally. Set aside for garnish.


5. Remove and discard thyme sprigs. In batches, ladle broth mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. Return puree to same saucepot.


6. Add cream, lemon juice, and pepper to puree in saucepot. Heat soup over low heat just until heated through (do not boil).


7. To serve, ladle soup into 8 soup bowls; top with sauteed mushrooms.





For Cream of Celery:


http://www.goodhousekeeping.com/recipefi鈥?/a>Please give me a simple recipe with cream of mushroom soup?
Cook egg noodles or macaroni according to directions. Drain. Put back in pan. Add cream of mushroom and cream of celery. Add a can of drained tuna fish or chunks of cooked chicken. Add just enough milk to make a nice sauce and heat through. Serve hot. Mashed potatoes and either green beans or small peas go well with this. To make it fancy, spread into a baking dish and top with crushed potato chips. Bake at 350 degrees F for about 1/2 hour, or until chips are browned. (My hubby likes to cook Ramen noodles and drain them. Instead of the packet of salt, I mean flavoring, he adds a can of drained tuna and cream of mushroom soup and heats it through. He crushes the noodles so they are short.)
SWISS CHICKEN





9';x13'; glass baking dish


4 lg chicken breasts (boil until well cooked)


1/2 lb swiss cheese


1 lg (family size) can of cream of mushroom soup


6 servings of chicken stuffing, made in advance





Spray glass dish with cooking spray...... Cut cooked chicken into small bite-size pieces. Line bottom of baking dish with chicken, layer with swiss cheese, next layer would be mushroom soup spread evenly over cheese, next layer would be cooked stuffing spread over soup. Bake in a 350 preheated oven for 30 minutes or until you see bubbling through stuffing. DO NOT COVER while baking.


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TUNA NOODLE HOT DISH





8 oz. (half box) elbow macaroni, cooked


1 can cream of mushroom soup


陆 can milk


1 can peas


1 can tuna


1 cup (approx.) crushed potato chips





Heat oven to 350f. Prepare macaroni as directed. While noodles cook, combine, soup, milk and peas in a large bowl. Add cooked noodles. Butter the inside of a large casserole dish and then add noodle mixture.


Spread crushed potato chips on top and then bake covered for 15 minutes.





Remove cover and bake 15 more minutes.





Serves 3 or 4.











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CREAM OF MUSHROOM MEATLOAF





1 pound ground beef


1 egg


1 teaspoon minced garlic


2 tablespoons ketchup


1 tablespoon mustard


1/4 cup chopped onion


salt and pepper to taste


1 can Campbell's cream of mushroom soup (light or fat free cream of mushroom doesn't work well)





McCormick's steak seasoning can be used instead of salt and pepper. Mix everything except cream of mushroom in a large mixing bowl.


Transfer to a baking pan and add cream of mushroom (condensed, don't add water or milk) to the top of the meatloaf. Poke some holes to let the cream of mushroom soak in, and bake for 1 hour at 375掳F.





Very easy and super tasty, a good alternative to grandma's meatloaf that the kids will actually like!


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SOUR CREAM CHICKEN ENCHILADAS





1 chicken


4 cans Cream of Chicken soup


1 white onion, chopped


6 jalapeno pepper slices, chopped


1 small can mushrooms, drained and chopped


1 pkg. flour tortillas


16 oz. sour cream


1 large package Mexican-style shredded cheese





Boil chicken in a large pot. While boiling, chop onion, jalapenos, and mushrooms. Saut茅 in a skillet until flavors are mixed well. Set onion mixture aside.


In a large bowl, combine 3 cans Cream of Chicken soup and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9'x13'; baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).





Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.





Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.





Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.





Bake at 350掳F for 30-40 minutes or until cheese is melted and mixtures are bubbling.





Feeds family of 4.
INGREDIENTS


4 pork chops


salt and pepper to taste


1 pinch garlic salt, or to taste


1 onion, chopped


1/2 pound fresh mushrooms, sliced


1 (10.75 ounce) can condensed cream of mushroom soup




















DIRECTIONS


Season pork chops with salt, pepper, and garlic salt to taste.


In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
15-Minute Herbed Chicken


From: Campbell's Kitchen


Prep/Cook: 15 minutes





Serves: 4











Ingredients:








1 tbsp. vegetable oil


4 skinless, boneless chicken breasts


1 can Campbell's庐 Condensed Cream of Chicken with Herbs Soup


1/2 cup milk


Broth Simmered Rice





Directions:


HEAT oil in skillet. Add chicken and cook until browned.





ADD soup and milk. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with Broth Simmered Rice.





TIP: Broth Simmered Rice: Heat 1 can Campbell's庐 Condensed Chicken Broth and 1 cup water to a boil. Stir in 2 cups uncooked Minute庐 White Rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.








2-Step Garlic Pork Chops


From: Campbell's Kitchen


Prep/Cook: 25 minutes





Serves: 4


Ingredients:


1 tbsp. vegetable oil


4 boneless pork chops, 3/4'; thick (about 1 lb.)


1 clove garlic, minced


1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)


1/2 cup milk


4 cups hot cooked couscous or regular long-grain white rice





Directions:


Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.





Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice.





TIP: * The internal temperature of the pork chops should reach 160掳F.
add cream of celery to shredded chicken make sandwiches
';easy pot roast'; on recipezaar.com
Super easy:





Pan brown chicken. Pour over ';cream of ... (whatever works) and bake until chicken is done. Add veggies for more nutrition.


Serve over noodles or rice.
I have quite a few, enjoy!





Mushroom Chicken





4 boneless or bone-in chicken breasts


1 can cream of mushroom soup


1-8 oz container of sour cream (regular or light)


2/3 cup sherry


1 cup sliced mushrooms


1 tsp garlic salt


pepper to taste





Mix together everything but the chicken in a bowl. Pour half or the sauce in a casserole dish. Add chicken breasts and top with remaining sauce. Bake at 350F for 1 hour.





Serving suggestions: Mashed potatoes with sauce as gravey or red potatoes, vegetable, and Hawaiian rolls.








Pot Roast





1 3-4 lb roast


1 can cream of mushroom soup plus 1 can water


1 package lipton onion soup mix


2 tbs Steak Sauce





Place roast in crockpot or roasting pan. Spread on steak sauce and mushroom soup. Sprinkle with onion soup and add water. Bake in 300 F for 3-4 hours or in crockpot for 8-10 hours on low.








Overnight Hashed Brown Potato Casserole





Ingredients:





(8 servings)


2 lb Frozen hashed brown potatoes


1/4 lb Butter


1 pt Sour cream


1 can Mushroom soup


8 oz Cheddar cheese; shredded


1 Onion; grated


3/4 c Milk* (optional)





Instructions:





Cut butter into potatoes. Mix rest of ingredients together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9'; pan at 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together.








Super Broccoli Casserole





2 boxes or 1 bag frozen, chopped broccoli, cooked and drained


2 eggs beaten


1 sml onion, minced


1 can cream of mushroom soup


戮 cup mayonnaise


1 cup grated cheddar, jack, or mozzarella cheese


1 cup cracker crumbs


录 cup butter
Cook cut up chicken breast in a skillet


Cook Rice in the rice cooker(Enought to fill the bottom of a cassedrole dish)


Mix small sour cream container and 1 can cream of chicken(or mushrooms)


Crush one sleeve of ritz well, mix in 1 stick softened butter





put oven on 350 now





In casserole dish in this order


Rice


Chicken


Soup%26amp;sour cream mix


Crushed bits


20-30min on 350





This is ridiculously good