| 5 pounds fully cooked frozen Italian meatballs, thawed |
| 1 can (10.5 ounces) cream of onion soup, condensed |
| 1 can (10.5 ounces) cream of mushroom soup, condensed |
| 2 teaspoons minced garlic |
| 3/4 cup water |
| 1 container (16 ounces) sour cream |
Place meatballs in a greased 5- to 7-quart slow cooker.
In a bowl, combine soups, garlic, and water. Pour soup mixture evenly over meatballs. Cover and cook on low heat for 3–4 hours until heated. Stir in sour cream during the last 30 minutes of cooking. Serve hot with toothpicks. Makes 20 servings.
| 1 pound ground beef, browned and drained |
| 1 jar (16 ounces) chunky salsa |
| 1 can (10.5 ounces) tomato soup, condensed |
| 2 pounds Velveeta cheese, cubed |
Combine all ingredients in a greased 3-1/2- to 5-quart slow cooker. Cook on high heat, stirring occasionally for 1 hour until cheese melts. Reduce heat to low or warm until ready to serve. Serve with tortilla chips. Makes 15 servings.
| 1/2 pound pepperoni, cubed |
| 1 can (10.5 ounces) cream of celery soup, condensed* |
| 1 package (8 ounces) cream cheese, softened |
Preheat oven to 350 degrees.
In a greased 8 x 8-inch baking pan, combine pepperoni, soup, and cream cheese. Bake 25 minutes, or until light brown and bubbly. Serve with toasted baguette slices, mini bagel halves, or breadsticks. Makes 6–8 servings.
*Cream of chicken or cream of mushroom soup can be substituted.
| 1 can (10–12.5 ounces) chunk chicken, drained and shredded |
| 1 can (14.5 ounces) diced tomatoes with green chiles, with liquid |
| 1 package (8 ounces) cream cheese, softened |
| 1 can (10.5 ounces) cream of chicken soup, condensed |
| 1 can (10.75 ounces) nacho cheese soup, condensed |
Combine all ingredients in a medium saucepan. Cook 20 minutes over medium heat, stirring constantly until bubbly. Serve with tortilla chips, French bread cubes, toasted baguette slices, or crackers. Makes 10–12 servings.
| 1/2 pound cooked ham, finely chopped |
| 8 ounces Velveeta Mexican cheese, cubed |
| 1 can (10 ounces) diced tomatoes with green chiles, with liquid |
| 1 can (10.5 ounces) cream of mushroom soup, condensed |
| 1 can (4.25 ounces) chopped black olives, drained |
| 1 can (15 ounces) chili |
Combine all ingredients in a 3-quart saucepan. Cook over medium heat, stirring slowly until cheese is completely melted. Serve with tortilla chips or strips. Makes 10–12 servings.
Variation: This can also be made in a greased slow cooker over high heat. Once cheese is melted, reduce heat to low to serve.
Cheesy Variation: Add an extra 8 ounces Velveeta Mexican cheese.
| 1 pound ground beef, browned and drained |
| 1 can (10.75 ounces) nacho cheese soup, condensed |
| 1 can (16 ounces) refried beans |
| 1 jar (16 ounces) hot salsa |
| 1 can (4 ounces) diced green chiles |
| 1/2 pound Velveeta cheese, cubed |
In a 3- to 4-quart saucepan, combine cooked beef, soup, beans, salsa, chiles, and cheese. Cook over medium heat, stirring every once in a while until melted and bubbly. Serve with tortilla chips or strips. Makes 10–12 servings.
Variation: For a hotter version, use jalapeño peppers in place of green chiles.
| 2 cans (10.75 ounces each) cheddar cheese soup, condensed |
| 1 can (12 ounces) evaporated milk |
| 1 teaspoon Worcestershire sauce |
| 1 teaspoon dry mustard |
| 1/2 cup white grape juice |
| 8 ounces Swiss or Havarti cheese, grated |
| 1 tablespoon flour |
| 8 to 10 cups cubed lightly steamed vegetables* |
| 1 loaf French bread, cut into cubes |
In a medium saucepan, mix together soup, milk, Worcestershire sauce, dry mustard, and grape juice. Bring to a simmer over medium heat. Toss cheese with flour and then stir into pan; turn off heat. Pour into a fondue pot for serving. Serve warm with vegetables and bread for dipping. Makes 6–8 servings.
*Try using broccoli, cauliflower, zucchini, potatoes, and squash.
| 1-1/2 cups crushed club crackers |
| 1/4 cup butter, melted |
| 1/4 cup grated Parmesan cheese |
| 2 packages (8 ounces each) cream cheese, softened |
| 1 can (10.75 ounces) cream of onion soup, condensed |
| 1/2 cup sour cream |
| 1 tablespoon lemon juice |
| 4 large eggs |
| 1 jar (8 ounces) sun-dried tomatoes in oil, drained |
Preheat oven to 350 degrees.
In a bowl, mix together cracker crumbs, butter, and Parmesan cheese. Spread mixture in the bottom of a 9-inch springform pan.
In a separate bowl, mix cream cheese, soup, sour cream, lemon juice, and eggs with a mixer on medium-high speed. Finely mince tomatoes and add while mixing. Pour mixture on top of crust and bake 45–50 minutes, or until center is nearly set and top is lightly browned. Turn off oven and let sit 15 minutes before removing. Remove from oven and remove sides of pan. Bring to room temperature before serving. Spread on thin toasted slices of bagels or French bread to serve. Makes 10–12 servings.
Savory Pesto Cheesecake Variation: Replace sun-dried tomatoes with 1 jar (6 ounces) pesto.
Savory Smoked Salmon Cheesecake Variation: Replace soup with cream of shrimp soup. Replace sun-dried tomatoes with 1 package (6 ounces) Nova Scotia–style smoked salmon, finely minced.
| 1 package (8 ounces) cream cheese, softened |
| 1 can (15 ounces) New England clam chowder, condensed |
| 1 teaspoon Worcestershire sauce |
| 1 teaspoon grated horseradish, or more to taste |
| 1 teaspoon white pepper |
| 3 green onions, thinly sliced with tops included |
| 2 cans (6 ounces each) minced clams, well drained |
Stir together all ingredients until well blended and then pour into a small serving bowl. Refrigerate 2 hours or more. Serve chilled with chips. Makes 2-1/2 cups.
| 2 cans (11.5 ounces each) bean with bacon soup, condensed |
| 1 envelope taco seasoning |
| 1/2 cup salsa |
| 1 cup sour cream |
| 1/2 cup grated cheddar cheese |
In a 2-quart saucepan, combine soup, taco seasoning, and salsa. Cook over medium heat until bubbly. Stir in sour cream and cheese. Cook an additional 2–3 minutes until hot. Serve with lightly toasted tortilla triangles, French bread cubes, and tortilla chips. Makes 6–8 servings.
| 8 ounces cream cheese, softened |
| 1/2 can (10.75 ounces) cream of onion soup, condensed |
| 1 tablespoon grated horseradish, or more to taste |
| 16 ounces cooked deli roast beef, sliced into 1/8-inch-thick slices |
In a food processor, mix cream cheese, soup, and horseradish until well blended. Spread a thick layer of this mixture on each slice of roast beef. Roll up widthwise. Chill in refrigerator 1–2 hours, or until cream cheese mixture is firm. Remove and slice into 1/2-inch-thick slices. Place on a serving plate so that cut spiral side is showing. Makes about 30 bites.