Quick stovetop supper
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or margarine |
| ½ | cup | Sliced mushrooms |
| ¼ | cup | Chopped onions |
| 1 | can | Condensed SOUP (See below) |
| Cream of mushroom | ||
| Cream of celery | ||
| 4 | ounces | Dried beef, rinsed and |
| Cut into strips | ||
| 1 | cup | Cooked ham cut into strips |
| 1 | cup | Cooked turkey cut into strip |
| Drained cooked peas | ||
| Drained, cooked cut green | ||
| Beans | ||
| Toast points | ||
| Baked potatoes, split | ||
| ½ | cup | Milk |
| ½ | teaspoon | Dry mustard |
| MEAT (see below) | ||
| ½ | cup | VEGETABLE (see below) |
| Cream of chicken | ||
| Cheddar cheese | ||
| 1 | cup | Cooked chicken cut into |
| Strips | ||
| 1 | can | Tuna, drained and flaked |
| Drained, cooked diced | ||
| Carrots | ||
| Packed chopped raw spinach | ||
| Hot cooked noodles | ||
| Baked patty shells | ||
Directions
SOUP (CHOOSE ONE
MEAT (CHOOSE ONE
VEGETABLE (CHOOSE ONE
ACCOMPANIMENT (CHOOSE ONE
In two quart saucepan over medium heat, in hot butter, cook mushrooms and onion until tender, stirring occasionally. Stir in SOUP, milk and mustard until smooth. Stir in MEAT and VEGETABLE. Heat through, stirring occasionally. Serve over ACCOMPANIMENT.
Campbells == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 02-13-95