1 (10 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can sliced mushrooms, drained
1 (3.5 ounce) package instant white chocolate pudding mix
1 (3.5 ounce) package frozen whipped topping, thawed
1 (8 ounce) bottle cream cheese
1 cup finely chopped celery
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
1 (16 ounce) can chicken broth
1 (10 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup finely chopped celery
1/2 cup chopped green bell pepper
2 (4.5 ounce) cans chopped pecans
6 ounces shredded mozzarella cheese
1 cup chopped onion
8 (5 ounce) cans chicken broth, divided
1 (8 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) container sour cream
1 cup whole kernel corn
1/4 cup olive oil
1/2 cup sliced mushrooms
1/3 cup chopped green onions
1/4 cup chopped fresh parsley
1/8 cup chopped fresh red chile pepper
1/2 cup chopped green onions
1/4 cup chopped green bell pepper
1/2 cup grated Parmesan cheese
1/4 cup chopped onion
1 (5 ounce) can onion sauce
1 (12 ounce) package frozen mixed vegetables, thawed
1 cup sliced fresh mushrooms, stems removed
1 cup sliced fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Bring a large pot of lightly salted water to a boil. Add potatoes and cook, stirring occasionally, about 15 minutes, until potatoes are tender. Remove from heat and stir in water. Drain and mash into 1 cup soup stock.
Bring a large pot of water to a boil. Add carrots and cook for 2 minutes on each side. Reduce heat and simmer for about 10 minutes.
In a saucepan, mix flour and cream cheese; cook, stirring occasionally, for 2 minutes.
Stir in pasta, cooked and mashed potatoes, green peppers and onions.
Return mixture to pot with broth, cream cheese mixture, peas and mushrooms.
Bring a large pot of water to a boil. Add pasta, potatoes and green peppers and cook, stirring occasionally, for 1 minute. Reduce heat to medium and simmer, stirring occasionally, for 3 minutes.
Transfer mixture to large pot. Stir in chicken broth, cream cheese mixture, mixed vegetables, mushrooms, parsley and onion sauce.
Bring to a boil, stirring frequently, for 1 minute. Reduce heat and simmer for 2 minutes.
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