#3922 - Skillet Polish Pigeons

(by Shirley McNevich)

2/3 cup water + extra for the cabbage
1/3 cup uncooked white rice (prepared according to package directions)
1 head of cabbage
1lb. ground chuck
1/4 cup chopped onions (more if you wish)
1 beaten egg
1 tsp. salt
1/4 tsp. fresh ground black pepper
1 - 10.75oz. can Campbell's tomato soup (undiluted)
1 small can Italian diced tomatoes

Fill a Dutch oven 3/4 full with water--add 1 tsp. salt and bring to a boil. Remove the core from the cabbage (discard it) and place remaining cabbage head into the boiling water--cook it for 6 minutes, turning frequently, until cabbage leaves loosen. Remove from heat, drain, and wait until cooled enough so you can handle the cabbage. Remove the leaves one at a time until you have 8 large cabbage leaves. In a bowl add ground chuck, the cooked rice, the onions, beaten egg, salt, pepper and 2 TBSP of the tomato soup--mix well. Divide the ground chuck mixture evenly between the 8 cabbage leaves. Tuck in the end of the cabbage leaves and roll them (like an egg roll) and secure them with toothpicks. In a skillet over medium heat add the rest of the tomato soup and the chopped tomatoes. Place the cabbage rolls into the tomato mixture. Bring to a boil, then turn heat back to low, cover with a lid and simmer for 40 minutes (stirring the tomato mixture and basting the cabbage rolls with the tomato mixture every 5 minutes).

#3433 - Irish Cabbage Casserole

(by Shirley McNevich)

1 head of cabbage
1lb. ground chuck
1/2 cup chopped onions (more if you wish)
1 green bell pepper (chopped)
1 tsp. salt
1/2 tsp. pepper
3 TBSP raw rice
1 - 10.75oz. can Campbell's tomato soup
1 - 8oz. can Hunt's tomato sauce

Slice and separate/cut the cabbage into bite sized pieces and spread them in a greased 9 x 13 glass baking dish. In a skillet over medium heat add ground chuck, chopped onions, chopped green bell peppers, salt, pepper and raw rice--cook/stir until beef is browned. Spread the ground chuck mixture evenly over the cabbage pieces. In a bowl add tomato soup and tomato sauce--stir to mix. Spread the tomato sauce mixture evenly over the beef mixture. Cover the baking dish with foil and bake at 350 degrees for 90 minutes or until cabbage is tender.

#3042 - Hamburger Pie

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. can Campbell's tomato soup
1 beaten egg
1 cup milk
1 - 16oz. can cut green beans (drained)
3 red potatoes (peeled, cooked with 1/2 tsp. salt and mashed with 1 TBSP butter and a little milk)
1/2 cup shredded cheese (your choice of flavor)

In a skillet add ground chuck, chopped onions, 1 tsp. salt and pepper--cook/stir until browned, then drain off the fat. In a bowl add tomato soup, beaten egg and milk--stir until mixed. Add the soup mixture to the beef mixture--stir until mixed. Put the meat mixture into a greased 2qt. casserole dish. Add the drained green beans on top of the meat mixture. Spread the mashed potatoes over the green beans. Bake at 350 degrees for 30 minutes, remove from oven, add the shredded cheese to the top and bake until cheese melts and whole mixture is hot.

#2911 - Upsidedown Beef Pie

(by Shirley McNevich)

1 lb. ground chuck
1/2 cup chopped celery
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1/4 cup chopped green bell peppers
1 - 10.75oz. can Campbell's tomato soup1 1/2 cups Bisquick
1/2 cup milk
shredded sharp cheddar cheese

In a cast iron skillet add a little water, ground chuck, salt, pepper, chopped celery, chopped onions and chopped green bell peppers--cook/stir until meat is browned and vegetables are tender. Add tomato soup--stir until mixed. Remove skillet from heat. In a bowl add Bisquick and milk--stir until mixed. Pat the dough into a circle about the size of the skillet. Place the dough over the top of the mixture in the skillet. Place the skillet in the oven and bake at 450 degrees for 15 minutes. As soon as you remove it from the oven, place a platter over the skillet and flip the mixture from the skillet upsidedown on to the platter. Sprinkle shredded cheese over the top of the hot mixture so it melts.

#2793 - Pizza Soup

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's tomato soup
3 - 10.75oz. cans of water (use the empty tomato can to measure)
1 garlic clove (minced)
2 cups elbow macaroni (dry)
1 onion (chopped)
2 tsp. oregano
1/2 cup diced pepperoni (more if you wish)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

In a large pot add soup, water and minced garlic--bring to a boil. Once boiling add macaroni, chopped onions, oregano and pepperoni--cook/stir until macaroni is tender. Pour half of the mixture into each of two casserole dishes. Spread half of the mozzarella cheese and half of the cheddar cheese over the soup in each dish. Bake them at 400 degrees in the oven until the cheese melts.

#2788 - Cake Mix Tomato Cake

(by Shirley McNevich)

1 box Duncan Hines spice cake mix
1 - 10.75 oz. can Campbell's condensed tomato soup
1/2 cup water
2 eggs
Frosting: 1 - 3oz. Philadelphia cream cheese (softened); 2 cups Domino's powdered sugar; 1 tsp. vanilla

In a mixer add spice cake mix, tomato soup, water and eggs--beat until mixed and smooth. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Slowly add powdered sugar--beat. Add vanilla--beat until mixed, then beat on high speed for 3 minutes. Frost the cake.

#2592 - Corkscrew Macaroni and Beef

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tsp. salt
1/2 tsp. pepper
1 can Campbell's tomato soup (undiluted)
1/4 cup boiling water (if necessary)
1 TBSP Worcestershire sauce (more if you wish)
1 cup shredded cheddar cheese
2 cups corkscrew pasta

Cook corkscrew pasta according to box directions--drain but do NOT rinse. In a skillet over medium heat add ground chuck, chopped onions, chopped green bell peppers, chopped red bell peppers, salt and pepper--cook/stir until meat is browned and onions/peppers are tender. Drain off an extra fat. Add tomato soup, Worcestershire sauce, shredded cheddar cheese and drained pasta to beef mixture--stir well. Cook/stir until pasta is hot. If mixture is too thick, add 1/4 cup boiling water and stir well.

#2112 - Baked Noodles

(by Shirley McNevich)

1 - 8oz. bag egg noodles
1 small onion (chopped)
1/2 lb. sharp cheese (grated)
1 - 10.75oz. can Campbell's tomato soup
1/2 can water (use empty soup can to measure)
1/2 lb. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 green bell pepper (chopped)

Cook and drain noodles according to bag directions. In a skillet add ground chuck, chopped onions, chopped green bell peppers, salt and pepper--cook/stir over medium heat until meat is browned. In a bowl add drained noodles, water and tomato soup--stir. Add meat mixture and grated cheese--stir. Pour mixture into a greased 2 qt. casserole dish. Bake (covered) at 350 degrees for 30 minutes.

#2109 - Swiss Burgers

(by Shirley McNevich)

1lb. ground chuck
salt
pepper
1 onion (chopped)
1 - 10oz. can mushrooms (drained)
3 - 10.75oz. cans Campbell's tomato soup
1 can water (use empty soup can to measure)

Form the ground chuck into four hamburger patties. Salt and pepper each side of each burger patty. Spray a skillet with Pam. Place patties in the skillet--turn heat medium. Brown the burger patties on both sides, then add the drained mushrooms and chopped onions--turn heat to simmer, and simmer until burgers are done to your liking (if they get too dry while simmering, add a few tablespoons of water). In a Dutch oven add tomato soup and 1 can of water--stir. Remove onions and mushrooms from the skillet and add them to the tomato soup mixture--stir. Carefully place cooked hamburgers into the soup mixture. Put the lid on the Dutch oven and bake at 375 degrees for 30 minutes, then turn the burgers and bake 30 minutes longer. Serve hamburgers on rolls. Use a slotted spoon to add some of the mushrooms and onions to the top of each burger.

#1509 - Tomato Macaroni Soup

(by Shirley McNevich)

1/4 lb. ground chuck
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup chopped onions
1 - 10.75oz. can Campbell's tomato soup
1 can of water (use empty soup can to measure)
1/4 cup uncooked corkscrew pasta
2 tsp. chili powder

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook and stir until meat is browned, then drain off the fat. Add the tomato soup and water to the beef mixture--stir. Add dry corkscrew macaroni and chili powder--stir. Turn heat to simmer and cover with a lid--cook (stirring occasionally) until pasta is tender.

#1495 - Mashed Potato Casserole

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 16oz. can cut green beans (drained)
1 - 10.75oz. can Campbell's tomato soup
1/4 cup water
3 red potatoes (cooked and mashed)
1 beaten egg
1/2 cup (or more) shredded sharp cheddar cheese
1 TBSP butter
milk

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook until meat us browned, then drain off any grease. Add drained green beans--stir. Add tomato soup--stir. Add water--stir. Grease a casserole dish. Scoop the whole mixture into the greased casserole dish. Cook potatoes in boiling water until tender--drain and mash them with a potato masher. Add beaten egg and butter to the potatoes--stir. Add just enough milk to make the potatoes creamy--stir. Scoop the mashed potatoes on top of the green bean mixture. Bake at 350 degrees for 20 minutes, remove from oven and add shredded cheese on top. Return to oven and bake 15-20 minutes longer or until cheese is melted.

#1492 - Macaroni and Cheese Tomato Casserole

(by Shirley McNevich)

1 cup uncooked pasta (cooked according to box directions)
2 TBSP butter
1 TBSP flour
1 - 10.75oz. can Campbell's condensed tomato soup
1 beaten egg
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup shredded sharp cheese
2 slices buttered bread

Cook pasta according to box directions--drain but do not rinse. In a large saucepan over low heat add butter--melt. Add flour--stir until smooth. Add tomato soup (do NOT add water)--stir and cook until it thickens. Remove saucepan from heat. Add beaten egg--stir. Add salt and pepper--stir. Add shredded cheese--stir. Add drained pasta--stir. Pour mixture into a greased casserole dish. Cut buttered bread into bite sized pieces and sprinkle them over the top of the casserole. Bake at 350 degrees for 25-30 minutes or until heated through and bread pieces are browned and crispy. If you wish, you can sprinkle more shredded cheese on top before adding the bread pieces.

#1486 - Ground Beef Tomato Stew

(by Shirley McNevich)

1/2 lb. ground chuck
1/4 tsp. pepper
1 small onion (chopped)
1 - 10.75oz. Campbell's tomato soup
1/2 can of water (use the empty soup can to measure)
1 cup frozen or fresh cut green beans
1/2 cup frozen or fresh sliced carrots
1 tsp. Worcestershire sauce

In a large skillet over medium add ground chuck, chopped onions and pepper--cook until beef is browned, then drain off any fat. Add tomato soup and water--stir. Add green beans, carrots and Worcestershire sauce--stir and cook until boiling--once boiling, turn heat to simmer. Stir and simmer until carrots are tender.

#1479 - Tomato and Sausage Casserole

(by Shirley McNevich)

1lb. ground loose sausage (remove casing)
2 cups cooked rice
1 chopped onion
shredded cheese (your choice of type)
1 - 10.75oz. can Campbell's tomato soup
salt
pepper

In a skillet over medium heat add loose sausage--cook until sausage is browned. Drain off the grease but leave the sausage in the skillet. Make layers of sausage and rice in a greased 2qt. casserole dish (sprinkle each layer with some of the onions, salt and pepper). Pour the whole can of tomato soup evenly over the top. Bake at 375 degrees for 30 minutes--remove from oven and sprinkle shredded cheese all over the top. Return to oven and bake until mixture is hot and cheese is melted.

#1449 - Tomato Soup Ham Balls

(by Shirley McNevich)

1lb. ground chuck
2lb. ground pork
2.5 lbs. ground ham
3 eggs
3 cups cracker crumbs
2 cups milk
Sauce: 2 - 10.75oz. cans Campbell's tomato soup (do NOT add water); 2 tsp. dried mustard; 3/4 cup cider vinegar; 2 1/2 cups Domino's dark brown sugar (packed)

In a large bowl add ground chuck, pork and ham--mix with your hands until blended. In a bowl add eggs--beat with a whisk, then add them to the meat mixture. Add cracker crumbs and milk to the meat mixture--mix with your hands until well blended. Shape the entire mixture into quarter-sized or 50 cent piece-sized balls. Spray a 9 x 13 glass baking dish with Pam. Place the ham balls into a single layer in the bottom of the greased dish. In a separate bowl add tomato soup, dried mustard, cider vinegar and brown sugar--stir with a spoon until well mixed. Pour the tomato soup mixture over the top of the ham balls. Bake uncovered at 350 degrees for 1 hour.

#1414 - Tomato and Cheese Macaroni

(by Aunt Janie [McNevich] Baronowski)

1 - 10.75oz. can Campbell's tomato soup
1/2 cup milk
2 cups shredded sharp cheddar cheese
1/4 cup chopped parsley
4 cups cooked macaroni (according to box directions)
2 slices buttered bread

In a large saucepan over low heat add tomato soup and milk--stir. Add shredded cheddar cheese--stir and heat on low until cheese melts. Add chopped parsley--stir. Add cooked macaroni--stir. Pour the whole mixture into a buttered 2 quart casserole dish. Break buttered bread into bite sized pieces and spread them over the top of the casserole. Bake at 400 degrees for 20 minutes or until bread pieces are browned.

#1220 - Pizza Noodles

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 tsp. oregano
1- 10.75oz. can Campbell's tomato soup
1/2 cup water
2 cups (measure after cooking) cooked pasta noodles (your choice of shape)
1/3 to 1/2 cup Parmesan cheese
1 cup shredded mozzarella cheese

In a skillet over medium heat add ground chuck, salt, pepper, chopped onion, garlic salt and oregano--cook and stir until meat is browned. Cook and drain noodles according to box directions--set aside. Add tomato soup and 1/2 cup water to beef mixture--stir and cook until heated. Add drained noodles to the beef mixture--stir and heat for 5 minutes. Grease a 2 qt casserole dish. Pour the beef and noodle mixture into the greased casserole dish. Bake at 350 degrees for 30-40 minutes--5 minutes before it's done, remove it from the oven, sprinkle Parmesan cheese and mozzarella cheese over the top and return to oven until cheese is melted.

#1069 - Beef & Zucchini Casserole

(by Shirley McNevich)

3 cups sliced zucchini (1/4" thick slices)
1 1/2 cups water + 3/4 cup water
1 1/2 tsp. salt + 1/2 tsp. salt
1 chopped onion
1/2 of a green pepper (chopped)
2 TBSP canola oil
1lb. ground chuck
2 TBSP raw rice
1 - 10.75oz. can Campbell's condensed tomato soup
1/2 tsp. pepper
1/2 tsp. paprika
1 cup shredded American cheese
3 slices bread

Break 3 slices of bread into bite sized pieces--set aside. In a saucepan add 1 1/2 cups water, zucchini, and 1 1/2 tsp. salt--bring to a boil, then cook until zucchini starts to change color--remove from heat and drain. In a skillet add 1/2 tsp. salt, pepper, paprika, canola oil, green pepper, chopped onion, and ground chuck--cook over medium heat until browned. In a bowl add tomato soup and 3/4 cup water--stir. In a greased 2 qt. casserole layer zucchini, then ground chuck mixture, then raw rice, then tomato soup--keep layering until all ingredients are used up and tomato soup is on the top layer. Bake at 325 degrees for 45 minutes. Remove from oven, sprinkle shredded cheese on top and place bread pieces on top of cheese. Return to oven and bake until cheese melts and bread crumbs are browned.

#1065 - All American Casserole

(by Shirley McNevich)

8 thawed hot dogs
1/4 to 1/2 cup chopped onions
2 cups cooked pasta noodles (your choice of shape)
1 - 10.75oz. can Campbell's tomato soup
1 tsp. French's yellow mustard
3 slices of bread (torn into bite sized pieces)
1 cup shredded cheese (mozzarella, cheddar, or three cheese blend)

Cook and drain noodles according to package directions. Slice hot dogs into coin shaped pieces--add pieces to a greased skillet over medium heat. Add onions to the hot dogs--stir and brown hot dogs and onions. Grease a 2 quart casserole dish--set aside. In a bowl add tomato soup and mustard--stir. Add drained noodles to tomato soup mixture--stir carefully--if it seems too thick add a little water and restir. Add hot dogs and onions to noodle mixture--stir gently. Pour the noodle mixture into the greased casserole dish. Sprinkle the shredded cheese on top. Place the bread pieces on top of the cheese evenly to cover the entire top. Bake at 350 degrees for 30-35 minutes or until cheese is melted and bread has browned.

#913 - Pizza Casserole

(by Shirley McNevich)

2 cups egg noodles (measure two cups before cooking, then cook and drain according to package directions)
2 tsp. canola oil
1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/4 tsp. garlic salt
1 tsp. oregano
1 - 10.75oz. Campbell's tomato soup
1/3 cup water
1/2 cup shredded mozzarella cheese
pepperoni slices

Cook and drain egg noodles--set aside. In a skillet over medium heat add canola oil. Add ground chuck, chopped onion, garlic salt, oregano, salt, pepper--stir and cook until beef is browned--drain off any extra liquid/fat. Leave the beef mixture in the skillet--add water, tomato soup--stir. Cook on medium heat until hot. Remove skillet from heat--add cooked/drained noodles and 1/2 of the shredded mozzarella cheese--stir. Spoon mixture into a greased casserole. Bake at 350 degrees for 25-30 minutes or until heated through. Remove from oven, add the rest of the shredded mozzarella cheese on top. Arrange pepperoni slices on top. Return to oven and bake 10 more minutes or until cheese is melted.