CROCKPOT CHEESE SOUP
1/2 stick butter
3 green onions — chopped
3 stalks celery with leaves — chopped
2 carrots — grated
2 cans chicken broth
2 cans cheese soup
1 can cream of potato soup
parsley flakes
tabasco sauce — to taste
salt and pepper — to taste
8 ounces sour cream/or plain nonfat yogurt
3 tablespoons cooking sherry
Melt butter over low heat and saute onions, celery and carrots. Add chicken broth; cover and simmer for 30 minutes. Add other soups, parsley, tabasco, salt & pepper. Stir in sour cream. Simmer 15 minutes. Add sherry and stir before serving.
Corned Beef Casserole
1 can cream of mushroom soup
1 (8 oz.) package of wide egg noodles, cooked and drained
1 can corned beef
1 cup cheddar cheese, grated
1 cup milk
1 small onion, chopped
2 tablespoons fresh parsley, chopped (optional)
Preheat oven to 350 degrees. In a medium-sized bowl, combine corned beef, cheddar cheese, soup, milk, onion, and parsley. Stir in noodles. Pour into a greased casserole dish and bake for 45 minutes.
Baked Mac And Cheese
1 cn (10 3/4 ounces) Condensed Cheddar Cheese Soup
1/2 cn Milk
1 ts Prepared Mustard
1/8 ts Pepper
2 c Hot cooked Elbow or medium shell Macaroni (1 1/2 c dry)
2 ts Margarine or Butter, melted
1 tb Dry Bread Crumbs
In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni.
In a cup, combine margarine and bread crumbs. Sprinkle over casserole.
Bake at 400 degrees F. 20 minutes or until hot and bubbling.
Makes 2 1/2 Cups = 2 main dish servings or 4 side dish servings.