Cheeseburger Soup

I had a craving for some Cheeseburger soup, so I went to All Recipes and found this recipe: http://allrecipes.com/recipe/cheeseburger-soup-i/?scale=8&ismetric=0. It's absolutely fantastic! It's hearty, creamy, and fills the belly on this cold winter night! The only 2 changes I made to it (besides doubling it) was add a can of Campbell's Cheddar Cheese soup, and cooked it all day in a crock pot. Total hit!

Ingredients (My version)

• 1 pound ground beef
• 1 chopped onion
• 1 cup shredded carrots
• 1 cup chopped celery
• 3 teaspoons dried basil
• 3 teaspoons dried parsley
• 8 tablespoons butter
• 3 (14.5 oz.) cans chicken broth
• 6 potatoes, peeled & cubed
• 1/4 cup all-purpose flour
• 3 cups cubed Cheddar cheese
• 3 cups 2% milk
• 1 (10.75 oz.) can Campbell's cheddar cheese soup
• 1/2 cup sour cream

Directions (My Version)

1. In large skillet, cook & drain beef.
2. Add 2 tablespoons butter, onion, carrots, celery & cook until onion is translucent (about 5 minutes).
3. Prepare Crock Pot by adding 1 of the cans of chicken broth. Then add the cubed potatoes.
4. Back to the skillet, stir in basil and parsley. Add 2 remaining cans of chicken broth. Bring to a boil, then reduce heat & simmer.
5. In a medium saucepan, melt remainder of butter and stir in flour. Add the milk, stirring until smooth.
6. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese.
7. When cheese is melted, add entire contents of skillet to crock pot (that already has the potatoes).
8. Cook on low 6-8 hours.
9. Add sour cream about 30 minutes before you want to serve.
10. Enjoy!

Pictures

I didn't take my usual array of pictures while making this. Here are the resulting pictures once it was served and about to get in my belly.


Bowl.


Close-up.

Cheesy Chicken & Broccoli Casserole

This recipe is so easy to make and incredibly yummy! It's hearty and fills the belly, especially on this cold January day!

Ingredients

• 3 (10 oz.) cans of cooked chicken, drained
• 1 (12 oz.) package frozen broccoli florets
• 1 1/2 cups uncooked white rice
• 1 (10.75 oz.) can cream of chicken with herbs
• 1 (10.75 oz.) can broccoli cheese soup
• 1 (10.75 oz.) can of milk (use one of the soup cans)
• 1 cup shredded cheddar cheese
• 1 cup panko bread crumbs

Directions

1. Preheat oven to 375* F.
2. Drain chicken and put in a large mixing bowl.
3. Rinse broccoli in collonder under warm water.
4. In large medium bowl, mix together soups, milk & uncooked rice.
5. Add soup & rice mixture to chicken in the large mixing bowl. Mix thoroughly (I used my hands).
6. Add broccoli to mixture and mix thoroughly.
7. Pour entire mixture into large casserole dish.
8. Sprinkle shredded cheddar cheese evenly over top.
9. Cover with aluminum foil and put into preheated oven for 60 minutes.
10. After 60 minutes are up, remove foil from casserole dish. Sprinkle bread crumbs on top and put casserole dish back into oven on broil for a few minutes, or until everything is golden.
11. Enjoy!

Pictures (with comments)

Ingredients.


Chicken, drained and in large mixing bowl.


Broccoli, rinsed in collonder.


Both soups mixed together with 1 can of milk.


Rice added to soup mixture and mixed well.


Soup mixture added to chicken; broccoli added after and everything mixed thoroughly.


Everything poured into a large casserole dish and shredded cheddar cheese sprinkled on top.


Panko bread crumbs (because I forgot to put them in the ingredient picture above).


Casserole cooked for 1 hour, covered with foil.


Panko sprinkled on top; put back into oven on broil for a few minutes until golden.


Nicely toasted!


Dinner is served!


Close-up. So yummy!