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sherry warlick
Posts:
65
Registered:
1/14/08
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(4 of 4)
Jan 20, 2008 1:17 PM
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I made onion stew beef with onion gravy.
Cooked the stew beef in the slow cooker.
mixed 1 cup of water with 1 packet of Lipton beefy onion soup mix.
Cooked on low for 4-5 hrs.
Last 30 minutes I added a can of campbells creamy onion soup.
Leftovers, were mixed with one can of campbells beef gravy and used in my beef pot pie.
It turned out great!
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Kelly Bragg
Posts:
2
Registered:
10/20/05
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(3 of 4)
Oct 22, 2005 3:02 AM
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Sounds so yummy....
how do I add recipes to my recipe box from this part of the site? I don't see any link to do this from?
Am new to the site...thanks for your help!
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Miriam Buss
Posts:
1
Registered:
4/1/05
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(2 of 4)
Apr 1, 2005 5:50 PM
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I've found that this recipe is even easier when I use 2 cups thawed southern style hash brown potatoes in place of the cooked diced potatoes...plus I've frozen several ahead of time, then popped them from the freezer into the oven for 15 minutes at 400, then brought it down to 350 for 35-45 minutes--a real time saver!!!
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Kitchen_Table_Host
Posts:
372
Registered:
3/31/03
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(1 of 4)
Jun 11, 2004 5:51 PM
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from: Campbell's Kitchen
Prep Time: 15 min. Cook Time: 35 min.
Convenient cooked beef and vegetables bound with a creamy mushroom gravy are tucked into a flaky pie crust.
Ingredients:1/2 pkg. (15 oz.) refrigerated pie crust (1 crust)
2 cups diced cooked potato
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 1/2 cups diced cooked beef
1 can (10 3/4 oz.) Campbell's Golden Mushroom Soup
1/3 cup water
1 tsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
Directions:
PREHEAT oven to 400F. Bring pie crust to room temperature.
ARRANGE potatoes, vegetables and beef in 9" deep-dish pie plate or 1 1/2-qt. casserole. Mix soup, water, Worchestershire and thyme. Pour over beef mixture.
PLACE pie crust over beef mixture. Flute edges. Cut slits in crust.
BAKE 35 min. or until hot and crust is browned. Serves 4.
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