from Campbell’s Kitchen
Prep Time: 10 min.
Cook Time: 8 hr.
Ingredients:
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
2 cups small whole mushrooms (about 6 ounces)
2 cups fresh or thawed frozen whole baby carrots
1 cup frozen small whole onion, thawed
1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces
Directions:
Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
* Or on HIGH for 4 to 5 hours
Serves 6.
Crispy Macaroni & Cheese
From: Campbell’s Kitchen
Prep Time: 20 minutes
Bake Time: 20 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 tsp. prepared mustard
Generous dash ground black pepper
3 cups hot cooked elbow pasta
2 cups shredded Cheddar cheese
1 can (2.8 oz.) French fried onions
Directions:
MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in 1 1/2-qt. casserole.
BAKE at 400°F. for 20 min. or until hot. STIR . Sprinkle with onions and remaining cheese. Bake 1 min. more
or until onions are golden.
TIP: Recipe may be doubled. Double all ingredients and use 3-qt. shallow baking dish.
Serves 8 as a main dish or 12 as a side dish.