Soup, Tomato, Condensed, Canned by the US Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 6



  1. Brown beef in skillet until no longer pink.
  2. Drain and discard fat.
  3. Blend in tomato soup, Worcestershire sauce, and vegetables.
  4. Cook over low heat until vegetables are tender.
  5. Serve over 1 cup of rice per portion; sprinkle 2 tablespoons cheese on top of each serving.
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