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7. Green Bean Wild Rice Casserole. A twist on the classic green bean casserole, this recipe adds a wild rice blend to the mix (and cream of mushroom soup, of course). The veggie casserole packs in ...
2. Dump-and-Bake Chicken Mushroom Casserole. Cream of mushroom soup is the star of the show in this decadent dish. Creamy, cheesy, and ready to go in under an hour, this casserole uses one can of ...
A 14.5-ounce can combined with cream of mushroom gives the bread cubes a toasted outside topping and creamy layers of texture. Get the Crock-Pot Stuffing recipe .
Campbell's cream of mushroom soup was created in 1955 and was the first of the company's soups to be marketed as a sauce as well as a soup. [2] [3] It became so widely used as casserole filler in the hotdish recipes popular in Minnesota, where Lutheranism is a popular religion, that it was sometimes referred to as "Lutheran binder". [4]
Other low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin' John (black-eyed peas, rice, onions, red or green pepper, and bacon). Cabbage is largely used as the basis of coleslaw , both as a side dish and on a variety of barbecued and fried meats. [ 128 ]
1. Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil.
This green bean casserole features cream of chicken soup along with a white cheddar and cayenne base. It also calls for homemade onion strings with added Cajun seasoning.
Some soups proposed as the Minnesota state soup include: cream of mushroom, cream of lutefisk, and wild rice soup, all of which include either ingredients from Minnesotan cuisine or are popular in the state. [5] [6] Wild rice soup is considered a staple of the cuisine. It typically includes chicken, much like chicken noodle soup.