WebFor Bite-Sized Green Bean Casseroles, cut the green beans into smaller, 1/2-inch, pieces and combine with the soup, milk, soy sauce and 2/3 cup French fried onions. Spoon the mixture into frozen ready-to-use mini phyllo pastry cups and bake on a rimmed baking sheet at 350°F. for 7 minutes or until hot.
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WebSeason the beef as desired and sprinkle with the paprika. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and onion and cook until the beef is well browned, stirring often. Pour off any fat. Step 2 Stir in the soup, milk, broth and uncooked noodles and heat to a boil. Reduce the heat to medium-low.
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WebPlace the beef into a 3 1/2-quart slow cooker. Stir the soups in a small bowl. Pour the soup mixture over the beef. Step 2 Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Cook and drain the noodles according to the package directions during the last 20 minutes of the beef cooking time. Step 3
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WebStir in the soup and milk and heat to a boil. Reduce the heat to low. Add half the cheese and stir until melted. Add the cooked noodles and stir to coat. Season to taste. Step 3 Top the noodle mixture with the remaining cheese (the heat from the noodle mixture will melt it). Sprinkle with chopped fresh parsley before serving, if desired.
Web1. Place chopped onions, bell peppers, and ground beef in large skillet that has been sprayed with Pam. Cook until ground beef is well done. 2. Cook elbow noodles in water for 9 minutes. 3. Add both cans of tomato soup to the cooked and drained ground beef. Simmer until the noodles are cooked. 4. Drain noodles and add to mix. Stir well.
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WebSeason the beef with salt and pepper. Thoroughly mix the beef, bread crumbs, onion, egg and water in a bowl and shape firmly into 4 (1/2-inch thick) oval patties. Step 2 Heat the oil in a 10-inch skillet over medium-high heat.
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WebPour the soup mixture over the beef. Step 3 Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Cook and drain the noodles according the package directions during the last 20 minutes of the cooking time. Stir the sour cream in the cooker. Season to taste. Serve the beef mixture with the noodles.
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WebCrockpot Roast Beef. This “To Die for Pot Roast” has been on my blog since 2008.It was one of the first recipes I ever added. It’s made in the slow cooker and is one of my family’s most requested recipes for dinner.You can use any kind of roast you like, I almost always use a chuck roast to make this crockpot roast beef. I thought it was …
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WebStir in the soup, water and uncooked pasta and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pasta is tender, stirring occasionally. Step 3 Stir in the tuna and 1/3 cup cheese and cook until the mixture is hot. Season with salt and pepper.
WebStir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is done. Stir in the farfalle and cook until hot. Season to taste and stir in the tomatoes before serving.
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WebAdd the burgers and cook until well browned on both sides (to prevent sticking- make sure the skillet is hot before adding the beef). Remove the burgers from the skillet. Pour off any fat. Step 3 Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low.
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WebTips Try this French-inspired version with red wine and mushrooms! Top the beef with 1 large onion, chopped and 16 ounces portobello mushrooms, sliced. Substitute 1 1/2 cups red wine for the beer and add to the cooker with the soup. Omit the chopped thyme and minced garlic. Instead, wrap sprigs of fresh parsley and thyme, bay leaf, whole garlic …
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WebThaw overnight in the refrigerator, then follow recipe as written but skip Step 3 and add the mushroom mixture in step 4. Step 1 Season the beef with salt and pepper. Thoroughly mix the beef, 1/4 cup soup, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers. Step 2
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WebStir the soup, milk and lemon juice in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is done. Season to taste. Serve topped with slices of fresh lemon, if desired.
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