This easy step-by-step recipe yields a creamy hollandaise sauce with a proper lemony zing. Put the sauce to good use over scrumptious layers of toasted English muffins, Canadian bacon and poached eggs for a classic brunch favorite.
To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving. Use leaves from celery stalks as a garnish.
Carrots, potatoes, mushrooms, onions, and celery are cooked along with the meat in a mixture of dried onion soup mix and condensed golden mushroom soup.
Ground beef is mixed with condensed onion soup, bread crumbs, and egg, then formed into patties which are browned and simmered in a sauce made with more soup and seasonings.
Potatoes are baked and then hollowed out. The flesh is combined with sour cream, milk, butter, green onions and Cheddar cheese, then topped with more cheese, green onions and bacon.
Cubed sirloin tips baked with mushrooms in cream of mushroom soup mixed with beef and onion soup mix. Served over egg noodles. Great with dinner rolls or garlic toast.
