#3702 - No Bake Crab Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 TBSP horseradish sauce
2 TBSP dry Lipton onion soup mix
2 TBSP Worcestershire sauce
1/4 tsp. garlic powder
1/2 cup cocktail sauce
8oz. lump crab meat (more if you wish)
1 small onion (chopped)
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/4 to 1/2 cup chopped parsley

In a bowl add cream cheese, sour cream and horseradish sauce--mix well. Add dry onion soup mix, Worcestershire sauce, garlic powder and cocktail sauce--stir well. Add chopped onions, chopped green bell peppers, chopped red bell peppers and chopped parsley--stir well. Add lump crab meat--stir well. Cover and refrigerate until cold. Serve with good quality crackers. Re-stir just before serving.

#3058 - Baked Chicken and Rice

(by Shirley McNevich)

1 1/2 cups raw Minute rice
2 - 10.75oz. cans Campbell's cream of mushroom soup
2 cups milk
4 boneless/skinless chicken breasts (cooked and cut into bite sized pieces)
1 envelope Lipton onion soup
salt and pepper

Salt and pepper both sides of raw chicken breasts, then cook them until done. Cut the chicken breasts into bite sized pieces. Butter a 9 x 13 glass baking dish. Sprinkle the raw rice evenly over the bottom of the buttered baking dish. In a bowl add both cans of mushroom soup with the milk--stir until mixed. Pour the mushroom soup mixture carefully over the raw rice. Place the cooked chicken pieces evenly over the soup mixture. Sprinkle the envelope of Lipton onion soup mix evenly over the top of the chicken pieces. Cover with foil and bake at 350 degrees for 40-45 minutes or until rice is cooked.

#2857 - Quick Stroganoff

(by Shirley McNevich)

2 TBSP butter
2 lbs. boneless sirloin steak (cut into strips)
1/2 lb. sliced fresh mushrooms
1 envelope Lipton onion soup mix
2 1/4 cups water
3 TBSP flour
1/2 cup sour cream
egg noodles (your choice of amount--cooked and drained according to bag directions--do NOT rinse)

Salt and pepper both sides of each sirloin steak strip. In a skillet over medium heat add butter, mushrooms and sirloin steak strips--cook/stir/flip until beef is browned on both sides. In a measuring cup measure 1 3/4 cups water and add the soup mix to the water--stir. Pour the soup mixture over the steak pieces. Turn heat back to simmer. Simmer the beef (covered) for 30-40 minutes (or until beef is tender), stirring occasionally. In a separate saucepan add sour cream, flour and 1/2 cup water--cook/stir over medium heat until boiling. Once boiling, turn heat back to simmer--simmer until mixture thickens, stirring every few minutes. When ready to serve, place cooked egg noodles on each plate, divide beef mixture and place beef pieces over the egg noodles, and drizzle the cream cheese sauce over the beef on each plate.

#2544 - Hot Dog Bean Soup

(by Shirley McNevich)

2 - 1lb. cans pork 'n beans
1 envelope Lipton onion soup mix
1/3 cup Heinz ketchup
1/4 cup water
2 TBSP Domino's dark brown sugar
1 TBSP French's yellow mustard
10 good quality hot dogs (thawed and cut into coin shaped pieces)

In a bowl add onion soup mix, ketchup, water, brown sugar and mustard--stir to mix. In a greased Dutch oven add both cans pork 'n beans, onion soup mixture--stir to mix. Add hot dog pieces--stir to mix. Bake uncovered at 350 degrees for 45-60 minutes or until heated through.

#2506 - Onion Sour Cream Dip

(by Shirley McNevich)

1 envelope Lipton onion soup mix
1 - 16oz. Breakstone's sour cream
1 cup cooked chopped shrimp OR 1 cup flaked lump crab meat
3 TBSP chili sauce
1 TBSP horseradish sauce

In a bowl add sour cream, chili sauce and horseradish sauce--stir. Add soup mix--stir to mix. Add shrimp pieces or crab meat--stir until mixed. Refrigerate until cold. If using crab meat, use the dip quickly as it will spoil quickly even if refrigerated. Use dip with good quality crackers.

#2497 - Tangy Tomato Chicken

(by Shirley McNevich)

2 tsp. canola oil
6 boneless/skinless chicken breasts
salt
pepper
1/2 cup Catalina salad dressing
1/2 cup apricot jam
1/2 of an envelope of Lipton onion soup mix

Salt and pepper both sides of each chicken breast. In a skillet over medium heat add canola oil and all chicken pieces--brown both sides of all chicken pieces. Put the chicken pieces in a greased 9 x 13 glass baking dish. In a bowl add the Catalina dressing, apricot jam and the onion soup mix--stir until mixed. Pour the dressing mixture over each piece of chicken. Bake at 350 degrees for 45 minutes or until chicken is done.

#2206 - Dill Spinach Dip

(by Shirley McNevich)

1 pint Breakstone's sour cream
1 cup mayo
1 envelope Lipton onion soup mix (dry)
1 - 10oz. frozen chopped spinach (thawed and drained)
1/2 cup chopped parsley
1/2 cup chopped onion
1 tsp. dill weed
1 tsp. dry Good Seasons Italian dressing mix

In a blender add sour cream, mayo, onion soup mix, drained spinach, chopped parsley, chopped onions, dill weed and Italian dressing mix--blend until well mixed. Refrigerate until cold. Serve with raw vegetables.

#2046 - Easy Baked Chicken

(by Shirley McNevich)

1 Reynold oven bag (large)
2 TBSP flour
1 envelope Lipton onion soup mix
1 cup water
3 carrots (cut into coin shaped pieces)
2 red potatoes (cut into bite sized pieces)
1 green bell pepper (chopped)
6 boneless/skinless chicken breasts
salt
pepper
paprika

Open the Reynolds bag--spray the inside with Pam. Add flour to the greased bag--close and shake. Place the bag in x 9 x 13 baking dish. In a bowl add water and onion soup mix--stir. Pour the onion soup mixture into the bag. Place carrots, potatoes, and green bell pepper pieces to the bag. Close oven bag and shake to coat vegetables with onion soup mixture. Add salt, pepper and paprika to both side of each chicken breast. Open the end of the oven bag and place the chicken pieces in a single layer in the oven bag. Close the end of the oven bag. Use a sharp knife to poke a few holes in the top of the oven bag. Bake at 350 degrees for 1 hour or until chicken is tender.

#1978 - Onion Soup BBQ Sauce

(by Shirley McNevich)

1 envelope Lipton onion soup mix (dry)
garlic powder (to your taste)
1 TBSP worcestershire sauce
1 cup Heinz ketchup
1 1/2 cups water
1 tsp. oregano

In a saucepan add dry soup mix, worcestershire sauce, ketchup, water and oregano--cook/stir over medium heat and bring to a boil. Once boiling, turn heat to low--simmer for 10 minutes. Add a tsp. of garlic powder--stir and taste. Add more garlic powder if you wish. Serve on hamburgers or chicken.

#1658 - Mushroom Soup Chicken

(by Shirley McNevich)

3 to 4 lbs. boneless/skinless chicken breasts
salt
pepper
1 envelope Lipton onion soup mix
1 1/2 cups raw rice (NOT minute rice)
2 - 10.75oz. cans Campbell's cream of mushroom soup
2 cans of water (use empty soup can to measure)
paprika
parsley flakes

Salt and pepper both sides of each chicken breast (to your taste)--set aside. In a bowl add both cans of soup and the 2 cans of water--stir. In a separate bowl add dry onion soup mix and raw rice--stir. Grease a 9 x 13 glass baking dish. Spread half of the mushroom soup mixture on the bottom of the dish. Sprinkle half of the rice mixture evenly over the mushroom soup mixture. Place the chicken breasts evenly over the rice mixture--sprinkle paprika and parsley flakes over the top of the chicken (to your taste). Sprinkle the rest of the rice mixture over the chicken. Spread the rest of the mushroom soup mixture over the rice mixture. Place the dish on a cookie sheet to catch drips. Bake uncovered at 350 degrees for 90 minutes or until most of the soup mixture is absorbed.

#1593 - Crockpot Roast

(by Kim [Knecht] Bickel - friend)

1 - 10.75oz. can Campbell's mushroom soup
1 envelope Lipton onion soup mix
6 red potatoes (washed, peeled and halved)
4 to 6 carrots (washed, peeled and cut into coin shaped pieces)
1 - 3lb. sirloin tip roast

In a bowl add mushroom soup and dry onion soup--stir. Add potatoes and carrots--stir. Pour the mixture into the crockpot. Place the roast in the crockpot, then turn the roast over so both sides get coated with the soup mixture. Put the lid on and cook on high for 4-5 hours (or low for 8-9 hours) or until roast is tender.

#1573 - Chicken and Celery Casserole

(by Shirley McNevich)

1 cup raw Minute rice
1 envelope Lipton onion soup mix (dry)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 10.75oz. can Campbell's cream of celery soup
1 can of water (use empty soup can to measure)
2 to 3 cups bite sized cooked chicken pieces
pepper

Grease a 9 x 13 glass baking dish. Spread the uncooked rice all over the bottom of the greased baking dish. Spread the cooked chicken pieces evenly over the rice. In a bowl add onion soup mix, undiluted mushroom soup, undiluted cream of celery soup and the can of water--stir until mixed. Pour the soup mixture carefully over the chicken. Sprinkle pepper over the whole top (to your taste). Cover with foil and bake at 350 degrees for 35-45 minutes or until rice is done.

#1448 - Microwave Potato and Onions

(by Shirley McNevich)

6 to 8 red potatoes (washed, peeled and sliced)
1 envelope Lipton onion soup mix
3 TBSP melted butter
1/8 tsp. pepper (or more to your taste)
2 TBSP water

Grease a 2 qt. microwave safe casserole dish with Pam. In a large bowl add 1/2 of the envelope of onion soup mix, melted butter, pepper and water--stir until mixed. Add sliced potatoes--stir/toss to coat. Pour the mixture into the greased casserole dish. Cover the casserole dish with Saran wrap. Microwave on high for 6 minutes--uncover, stir, re-cover, then microwave on high for 4 to 6 minutes longer or until potatoes are tender. Top with shredded cheese if you wish.

#1441 - Coca Cola Roast Beef

(by Shirley McNevich)

1 - 2.5lb. to 3lb. sirloin tip roast
1 envelope Lipton onion soup mix
1 can regular Coca Cola (not diet)

Place sirloin tip roast in a Dutch oven. Pour the can of Coke all over the roast, then sprinkle the onion soup mix all over the roast. Place aluminum foil over the top, then place the Dutch oven lid on top of the foil. Bake in the oven at 300 degrees for 3 to 4 hours or until tender.

#1428 - Broccoli and Lima Bean Casserole

(by Shirley McNevich)

1 1/2 cups fresh or frozen lima beans (thawed)
2 cups fresh or frozen broccoli (thawed)
1 cup water chestnuts
1 cups Breakstone's sour cream
1 envelope Lipton dry onion soup mix
1 - 10.75oz Campbell's cream of mushroom soup
2 slices buttered bread

Spray a casserole dish with Pam. In a saucepan over medium heat add the lima beans with 1 tsp. salt and water--cook until tender, then drain. In a saucepan over medium heat add broccoli with 1 tsp. salt and water--bring to boil, then cook for 4 minutes and drain. Add drained lima beans and drained broccoli to the prepared casserole dish. Drain water chestnuts and add to the casserole. Add the onion soup mix to the sour cream--stir. Add sour cream mixture and mushroom soup to the casserole--stir the whole thing until mixed. Cut the buttered bread into small pieces. Add the buttered bread pieces evenly on top. Bake at 350 degrees for 35-40 minutes or until hot.

#1205 - Mozzarella Pork Chops

(by Shirley McNevich)

1 envelope Lipton onion soup mix
1/3 cup Italian bread crumbs
1/8 to 1/2 tsp. black pepper
1 egg
2 TBSP water
6 pork chops
1 1/2 cups good quality spaghetti sauce
1 cup (or more) shredded mozzarella cheese

In a bowl add soup mix, bread crumbs and black pepper--stir to mix. In a separate bowl add egg and water--beat with a fork. Dip each pork chop in the egg mixture then dip both sides of the same pork chop in the soup mixture. Repeat with all pork chops. Place pork chops flat in a greased 9 x 13 glass baking dish. Cover the dish with foil and bake at 375 degrees for 30 minutes--remove foil, flip pork chops onto other side, put foil back on and bake for 20 minutes. Remove foil, pour spaghetti sauce on top and sprinkle mozzarella cheese over the tops of the pork chops. Return to oven UNcovered and bake 10 minutes or until cheese is melted and spaghetti sauce is hot.

#1202 - Hamburger Tater Casserole

(by Shirley McNevich)

2lb. ground chuck (thawed if frozen)
1/2 envelope Lipton onion soup mix (dry)
2 - 15.25oz. cans Del Monte whole kernel corn (drained)
2 - 15.25oz. cans Del Monte cut green beans (drained)
1 - 10.75oz. can Campbell's mushroom soup
1 - 10.75oz. can Campbell's cream of celery soup
1 regular size bag Ore Ida tater tots

Spray a 9 x 13 glass dish with Pam. Press the ground chuck evenly on the bottom of the dish. Sprinkle 1/4 of the envelope of onion soup mix on top of the ground chuck. Pour both cans of drained corn and both cans of drained cut green beans into a large bowl--stir to mix. Spoon the corn/green bean mixture on top of the ground chuck. In a separate bowl add celery soup and mushroom soup--stir to mix. Pour the soup mixture over the top of the corn/green beans. Sprinkle another 1/4 of the dry onion soup mix on top of the soup mixture. Cover the entire top with a layer of tater tots. Bake at 350 degrees for 1 hour--you may have to bake it covered with foil for the first 30 minutes to keep the tater tots from getting done too quickly.

#1097 - Red Potato Casserole

(by Shirley McNevich)

5 red potatoes
1 stick butter (melted)
1 envelope Lipton onion soup (dry)
1 cup shredded cheese (cheddar, mozzarella or your choice)

Wash and peel potatoes (only remove skin if you wish)--slice potatoes into 1/8" slices and add slices to a bowl. In a separate bowl add dry soup mix and melted butter--stir. Pour butter mixture on to the potatoes--mix with a spoon and toss to coat. Pour coated potatoes into a greased casserole dish. Put the lid on the casserole. Bake at 400 degrees for 40 minutes--remove from oven and test potatoes with a fork--return to oven if necessary until potatoes are tender. Once potatoes tender, remove from oven, sprinkle shredded cheese on top, return to oven UNCOVERED until cheese is melted.

#620 - Western Skillet Rice

(by Shirley McNevich)

1 lb. ground chuck
1 envelope Lipton onion soup mix
1 1/2 cups water
3/4 cup uncooked Carolina white rice
2 cups chopped tomatoes
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup cooked peas
1 cup shredded sharp cheese

Brown the ground chuck in a skillet and in a separate pot cook the peas. Turn heat to medium on the ground chuck and stir in soup mix, water, rice, tomatoes and pepper--bring mixture to a boil. Add a lid, turn heat back to low (simmer) for 25 minutes, stirring once every few minutes. After 25 minutes drain the cooked peas, add them to the skillet and stir. When peas are warm, scoop mixture into your serving bowl and top with the shredded cheese.

#264 - Onion Dip

(by Shirley McNevich)

1 pint sour cream
1 envelope Lipton onion soup mix

Open the sour cream, add the soup mix and stir until blended. Refrigerate several hours before serving--you can transfer dip into any dip serving dish. Serve with assorted vegetables.