#1923 - Crockpot Beef Tips

(by Shirley McNevich)

1lb. beef sirloin tips (cut into small cubes)
2 or 3 medium carrots (washed, peeled, and cut into coin shaped pieces)
1 cup chopped celery
1 medium onion (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup (do NOT add water)
1 cup beef broth
2 TBSP cornstarch
1/4 cup cold water
egg noodles (cooked according to bag directions)

In a bowl add mushroom soup and beef broth--stir. In a crockpot add sirloin, carrots, celery, onions and beef broth mixture--stir. Cover and cook on low for 6-7 hours or until meat is tender. In a bowl add cornstarch and water--stir. Stir the cornstarch mixture into the beef mixture. Cook on high for 15 minutes or until mixture is thickened. Serve over hot egg noodles.

#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.

#1562 - Corned Beef Casserole

(by Shirley McNevich)

1 cup any shape pasta (cooked and drained according to box directions)
1 - 12oz. can corned beef
1/4lb. American cheese (cut into bite sized pieces)
1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of mushroom soup
1 cup milk
3 slices buttered bread (cut into bite sized pieces)

Chop corned beef and American cheese into bite sized pieces. In a bowl add both soups and milk--stir. Add cooked/drained pasta, corned beef pieces, and cheese pieces--stir. Pour whole mixture into a greased 2 qt. casserole dish. Spread the buttered bread pieces all over the top. Bake at 350 degrees for 30-40 minutes or until heated through.

#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.

#458 - Cabbage Casserole

(by Pat Klase - friend)

1 large head cabbage (shredded--approximately 12 cups)
1 medium chopped onion
6 TBSP butter or margarine
1 - 14.75oz. can Campbell's mushroom soup (undiluted)
8oz. cubed American cheese
1 tsp. salt
1/2 tsp. pepper
3/4 cup dry bread crumbs

In a saucepan, add the cabbage, cover cabbage with water, and add 1 tsp. salt. Bring to a boil and cook until tender. Drain the cabbage. In a large skillet, saute the chopped onion and 3 TBSP butter/margarine until onion is tender. Add the mushroom soup to the chopped onion--stir until mixed well. Add the cubed American cheese to the soup and cook everything on low heat--stir and cook until cheese is melted. Remove from heat and stir in the cabbage with the soup. Add 1/2 tsp. pepper and stir. In a 2 qt. greased baking dish, pour entire mixture into the baking dish. Melt the remaining 3 TBSP butter in the microwave. Put the bread crumbs and melted butter in a skillet--cook until lightly browned. Spread the bread crumbs on top of the cabbage mixture in the baking dish. Bake uncovered at 350 degrees for 20-30 minutes or until heated through.

#362 - Green Bean Casserole

(by Shirley McNevich)

1 qt. cooked green string beans
1 can Campbell's mushroom soup
1/4 tsp. soy sauce
1 can French's fried onion rings
1/2 cup milk

Save 1/2 of the can of onion rings for topping. In a large bowl, add mushroom soup and milk--stir. Add soy sauce and stir. Add green beans and 1/2 of the onion rings and stir. Pour everything in a 1.5 quart greased casserole dish and add 1/2 of the can of fried onion rings to the top evenly. Bake at 350 degrees for 20-30 minutes.