Quote:
Originally Posted by Nomadicus
Have you tried Golden Mushroom with beef tips over brown rice? No other salt needed.
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An un song hero of the Soup world IMO
One of my Favorites !
MEATLOAF
1 & 1/2lb. of quality ground beef ( 80/20 )
1 Packet Lipton's French onion soup ( powder mix )
1tsb of Fresh Ground Black Pepper
1/3 cup of bread or panko crumbs
1 small can of everyday mushrooms
1 can Golden Mushroom Soup
Mix beef, crumbs, mushrooms, pepper & soup mix, place in a container with plastic wrap
directly on the product and then on the holding dish and let
it sit for a minimum of 4hrs. in the refrigerator.
Transfer to a Meatloaf pan ** DO NOT PACK INTO THE PAN **
then let it get to room temperature, While Pre-heating oven to 400 degrees.
Place Meatloaf into oven, uncovered for 12min then lower the temp to 350 degrees.
Bake an additional 50min. uncovered, then drain the grease, cover the meatloaf the the Golden
Mushroom soup ( DO NOT ADD WATER ) and return to the 350 degree oven until the
soup looks like a glaze ( 10min ) remove from oven and drain grease, let it sit for 5min.
I always seem to have enough ( Gravy, Sauce ) to dab over the meatloaf
and to pour over some Idahoan buttery flavored instant mashed potatoes
The only other Campbell soup allowed in my house is Tomato
In a sauce pan I'll add 2tsb of Olive Oil and a 1/2 Onion Diced
heat until the onions become translucent add soup from can with
a 1/2 can of whole milk and 1/2 can of half & half then heat as directed.
My favorite with a grilled cheese sammy or club crackers.