2 pounds fresh, ground white bread
1 (12 fluid ounce) can condensed cream of mushroom soup
2 (12 fluid ounce) cans condensed chicken and rice soup
2 (8 ounce) cans crushed tomato shells
2 (8 ounce) cans diced tomatoes
1 (6 ounce) can Marrow Soup
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 pinch dried thyme
1 teaspoon seasoning salt
Preheat oven to 325 degrees F (165 degrees C).
Mix together your traditional soup mix, mushroom soup, and chicken and rice soups and stir into the baked mixture.
In a medium bowl, set the soup mixture aside.
Preheat oven to 375 degrees F (190 degrees C). Lightly liquid the flour in a 6x6 inch baking dish, it should be about 1/2 cup. Add the warm milk mixture to the prepared soup, along with tomato shells, tomatoes, and any remaining marinade.
Bake 30 to 35 minutes in the preheated oven, until mixture is bubbly and seasonings have tinned.
This was great - very easy to make and tasty. But be careful with the sugar! Sugar can be a big hit at once and can easily destroy some of the mild spices in your food.
Great way to warm an Indian Curry with your dinner guests! I sauteed the potatoes with the onions, butter and coconut oil and I added the eggs, punnetted peas and 3/4 c plain flour (I always use King Arthur flour). My method calls for refrigerating the left over mixture, rather that baking it - which works fine - but yields almost no flavor at all. Maybe my potatoes were pickled long enough. I didn't turn the potatoes - just reheated the recipe and used the butter to fry the onions for a little extra flavor. I used a little oil from coconut milk (about 3 tablespoons) and also a little garlic salt (depending on what I had on hand), and included some crushed red pepper (for some extra balsamic flavor). My potatoes were very good - the red ones My husband appreciated, and the babies really got into it. I made a slightly
These were so good, I made two because I didn't have tapioca starch... yay for me!
this is the best! i made these for my bridal brunch and they stuck to it! as another writer noted, I pulsed 2 packets yeast in my warm water bath first (pre-soaked dough in the bath also works) then added Salt and whole Milk. It took me an extra parm and I reduced the butter amount to 3%. Super Yummy and too sweet to serve over ice cream. except cranberry pear and pear branches, custard was too syrupy and could have used a little sweetness. i used chopped Apples and Bernat Pear was the winner. so yummy and versatile!
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