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–+ servings

Beef Potage

Adapted from a recipe in the Casserole Cook Book, page 120.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • ½ cup fresh mushrooms, sliced
  • ½ cup green bell pepper, cut into strips
  • 1 tablespoon butter
  • 1 can condensed beef noodle soup, (10½ oz / 298 g)
  • 1 can condensed beef vegetable soup, (10½ oz / 298 g)
  • 1¾ cups water

Instructions
 

  • In a saucepan, melt the butter, cook the mushrooms and bell pepper until soft but not browned.
  • Add the soups and water, stir to mix. Heat to just boiling.
  • Ladle into bowls, serve and enjoy.

Notes

High cost per serving due to the soups, not sure of their availability.