2 (10 ounce) cans condensed tomato soup
2 (8 ounce) packages dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water
1 cup milk
1/4 cup salt
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 4 quart casserole dish.
Bring a large pot of salted water to a boil. Add soup and cook for 3 minutes. Add onion soup mix, cream of mushroom soup, oil, cream of chicken soup, cream of mushroom soup, water, milk, salt and parsley. Mix thoroughly to coat. Pour mixture over beef mixture.
Bake in preheated oven for 30 to 35 minutes or until pork is tender. Reduce heat to 350 degrees F (175 degrees C) and remove meat from oven. Cook uncovered about 6 more minutes, or until juices run clear.
Meanwhile, heat 2 cups of water in a large saucepan over medium heat. Saute onions and garlic in water until tender. Slowly add cream of chicken soup and cream of mushroom soup to pot; simmer until thickened. Stir in 3 cups water and 1 cup milk; simmer for about 10 minutes, stirring constantly. Add 1/4 cup water and 1/2 cup salt. Bring to a boil. Reduce heat to low and simmer for about 10 minutes. Stir in parsley, rosemary, thyme, basil and sage. Reduce heat to low and simmer 10 minutes. Stir in parsley mixture.
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