1 (15 ounce) can stewed tomatoes, chopped
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can chopped onion
1 (10 ounce) can condensed cream of mushroom soup
1/2 cup whole kernel corn
1/2 cup brown sugar
1 teaspoon ground black pepper
1 large carrot, grated
1/2 cup frozen peas, thawed
1 (3 ounce) package instant mushroom gravy
1 (6 ounce) can tomato soup
1/2 cup vegetable oil
Combine tomatoes, onion, and cream of mushroom soup in large bowl. Saute over medium heat until lightly browned. Stir in onion, corn, brown sugar, pepper, carrot and peas.
Return mixture to large bowl. Heat oil in large skillet over high heat. Saute until heated through. Transfer to large saucepan.
Bring a large pot of lightly salted water to boil. Add vegetables and stir to coat; drain and transfer to soup mix. Cover and simmer for 20 minutes.
Stir in cream of mushroom soup, tomato soup, vegetable oil and pasta. Bring to a boil and cook, stirring occasionally, for 5 to 6 minutes.