Cooking With Soup

Oven Pot Roast

Cheap, easy and tastes really good. 2 1/2 - 3 lbs pot roast
1 can of cream of mushroom soup
1 pkg dried onion soup
1 can of mushrooms
1 1/2 tsp meat tenderizer

Oven at 350. Put the pot roast on a large sheet of aluminum foil. Sprinkle with the tenderizer and rub in onion soup. Spread mushroom soup on top and add mushrooms on top of that. Seal the foil tightly and bake for about 2 hours.

Salisbury Steak

1 can cream of mushroom* soup
1 lb. ground beef
1/3 c. dry breadcrumbs
1 egg
1/4 c. finely chopped onion
1 1/2 c. sliced mushrooms

Combine 1/4 cup of the soup, beef, breadcrumbs, egg and onion and shape into 6 patties. In skilled, brown patties on both sides. Drain fat. Stir in remaining soup and mushrooms. Cover; simmer over low heat 20 minutes or till done, turning patties occasionally.

*Can substitute another cream soup, such as chicken or celery.

Broccoli and Water Chestnut Casserole

1 stick (4 oz.) margarine
3/4 c. chopped celery
1 medium chopped onion
1 can cream of mushroom/celery soup
1 can cream of chicken soup
1/2 soup can milk
1 lb. Velveeta, sliced
2 1/2 cups (or more) cooked rice
2 x 22 oz. packages of frozen chopped broccoli.

Preheat oven to 325. In DEEP saucepan, melt margarine and add celery and onion. Saute. Add soups and milk. Mix thoroughly. Add sliced Velveeta to mixture and mix until smooth and creamy. Add rice and mix well. Add broccoli. (not cooked, just thawed). Add water chestnuts. Mix till creamy. (Add a little extra rice if too liquid). Put in a large 9 x 13 buttered casserole. Bake uncovered 50 minutes.

Sloppy Joes

1 lb ground beef (med. or Lean)
1 10oz can Tomato soup
1 sm onion, diced (optional)
Spice to taste with italian spices like garlic powder, oregano, rosemary, italian seasoning and basil

Brown ground beef and onion in medium frying pan. Add spices and soup. Simmer for 15 minutes and serve on warmed buns or toast.

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