Fresh Mushroom and Cheddar Cheese Soups Start With opening a Can

Canned soups are some of the best convenience foods around. Home cooks use them for casseroles, sauces, meat loaf, Sloppy Joes, and cream sauces. But many canned soups have too much salt and lack distinctive flavor. Still, I keep any cans on the shelf.

My husband is retired and often home for lunch. Unlike many wives, who complain about fixing lunch for their husbands, I welcome these opportunities to eat together. For us, noon-time is catch-up time. We compare our "To Do" lists and cross off items one by one.

Meat Casseroles

Lunch stumped me the other day, however. I planned to eat leftovers from the cafeteria meal I enjoyed the old evening. While there was adequate food for one, I couldn't stretch it to feed two. What could I fix for my husband? On the pantry shelf I found a can of Golden Mushroom soup and boosted the flavor with extra ingredients.

I started by sauteing a box of sliced fresh mushrooms in butter and olive oil. Finely chopped onion, celery and chicken stock made the soup even more flavorful. The splash of dry sherry was the final touch. My husband the soup and I did too. You can make Fresh Mushroom Soup with Sherry in 15 minutes and here's the recipe.

Ingredients

1 tablespoon butter
1 tablespoon extra light olive oil
8-ounce box sliced fresh mushrooms
1/4 red or yellow onion, finely chopped
3 tablespoons celery, finely chopped
10 3/4-once can of Golden Mushroom soup
1 soup can of lower salt chicken stock (beef stock may be substituted)
1/4 cup dry sherry
chopped parsley for garnish

Method

Melt butter in soup kettle. Add olive oil. Saute mushrooms in butter-oil aggregate until approximately brown. Add chopped onion and celery and cook for one minute. Add condensed soup and 1 soup can of chicken stock. Sell out heat to bottom setting. Cover and simmer for 10 minutes. Add sherry and cook for one diminutive more. Decoration with chopped parsley and serve immediately with French bread or crispy crackers. Makes 4 servings.

This basic formula may also be used to make Cheddar Cheese soup. Use cream of celery soup, eliminate the mushrooms, add the finely chopped onion, 1/4 cup finely chopped green pepper and 1/4 cup finely chopped red pepper. Stir in 1 cup grated medium Cheddar cheese and 1 soup can of milk. Simmer on low heat until cheese melts.

Additions like these can turn a can of soup into connoisseur soup. Happy slurping!

Copyright 2011 by Harriet Hodgson

Fresh Mushroom and Cheddar Cheese Soups Start With opening a Can

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Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions

This is a delicious, easy to make casserole that combines fresh asparagus, mushrooms, and cheddar cheese with butter, cream of mushroom soup, coarse-grained salt and freshly ground black pepper. Topped with crispy French fried onions, the dish is baked until the mushrooms and asparagus are tender and the fried onions are golden brown. A perfect casserole for the fall holidays, this is a great recipe to serve in the spring when asparagus is fresh and in season.

Recipe Notes:
Fresh asparagus is available year round with peak season during the spring from March through May. With most asparagus recipes you want to have asparagus of uniform thickness so they cook evenly. Thin asparagus cooks faster than thick asparagus so watch the cooking asparagus closely. Thicker spears of asparagus may need trimming at the ends to remove any tough areas and dirt. Wash asparagus just prior to using.

Meat Casseroles

Asparagus and Mushroom Casserole with Cheddar Cheese and Fried Onions

Ingredients:

2 tablespoons Unsalted Butter
2 cups chopped Fresh Asparagus
1 (10.75 ounces) can Cream of Mushroom Soup
4 ounces Mushrooms, trimmed and sliced
2 cups grated Fresh Cheddar Cheese
3 ounces French Fried Onions
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Preheat the oven to 350 F.
2. Grease a 2-quart casserole dish with butter.
3. Layer half of the chopped asparagus, half the cream of the mushroom soup, half of the sliced mushrooms and half of the shredded cheese in the casserole dish.
4. Season the mixture lightly with salt and generously with pepper, or to taste.
5. Repeat layering with the asparagus, cream of mushroom soup, sliced mushrooms and shredded cheddar cheese.
6. Bake for 30 minutes in preheated oven.
7. Sprinkle fried onion pieces on top and bake additional 5 minutes to brown.
8. Remove casserole from oven and allow a few minutes time to cool and firm up before serving.

Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions

The ultimate comfort food, casseroles are a part of nearly every cuisine around the world. For the best, taste-tested casserole recipes representing the best the culinary world has to offer, head to http://www.CasseroleRecipes.net.

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Betty's Oh So Easy Cheddar cheese, stuffed sleeves

In this video, Betty shares her super-fast, easy sleeves stuffed with cheddar cheese pasta sauce recipe. Almost no work, but lots of taste! 1 medium in a large pot with water, boil the pasta 8 tsp sleeves 2.1 oz package of 16 ounces sharp cheddar cheese 1 pound 10 oz jar of pasta sauce (I use flavored meat please) grated Parmesan cheese (to taste) is 14 sleeves noodles in salted water. Cook until almost tender - al dente. Drain and remove from heat in waterthe sink with a sieve. Wash the hot cooked pasta in a colander under cold water until they are sufficiently cooled. Place the filter back on top of the pan to absorb the extra drops. Now, cut into 16 equal slices of cheese (1 oz) bands. Put a tape into each cooked pasta and sleeves in an 8 inch by 12 inch Pyrex dish that has been sprayed with cooking oil. (You can also use a thin layer of sauce cooking spray on me beforeNoodles in the dish.) Next to the stuffed pasta in the pan until you get a plane. Now, pour the sauce evenly on fine layer of dough, about half the bottle is pray. Complete rest of the pasta, stuffed into a new layer above the previous level, until all the noodles are filled. Pour remaining sauce over the top layers of pastry You're welcome. The sauce evenly over top and sprinkle with grated Parmesan cheese, as...

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