Canadian Bacon Cheese Soup Food

CANADIAN CHEESE SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. , Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

CANADIAN BACON CHEESE SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

CANADIAN BACON POTATO SOUP

Steps:

• In large saucepan coated with nonstick cooking spray saute onions until tender.
• Add potatoes and broth; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture.
• Puree remaining mixture in batches in a blender or food processor and return to the pan.
• Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture.
• Heat through without boiling. Garnish each with 1 tablespoon low-fat sour cream or yogurt and sprinkle with chives.

CANADIAN BACON-CHEESE SOUP

Steps:

• in a Dutch oven or soup pot combine the first 5 ingredients, bring to a boil. reduce heat cover and simmer for 20 minutes or until vegetables are very tender. with potato masher, mash vegetables several times. add bacon, and continue cooking.
• meanwhile, melt butter in a small saucepan, stir in the flour and cook, stirring constantly for 1 minute. gradually whisk in milk.
• bring to a boil, boil and stir for 2 minutes (mixture will be thick) add to vegetable mixture, stirring constantly.
• remove from heat, add cheese and black pepper, stir until cheese is melted (taste for salt and add if needed).

CANADIAN-BACON STRATA

Steps:

• Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
• In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

CHEESY CANADIAN BACON & POTATO CASSEROLE

Steps:

• In a food processor, combine the soup, cottage cheese and sour cream; cover and process until smooth., In a large bowl, combine the potatoes, garlic powder and pepper; stir in Canadian bacon and soup mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 50-55 minutes or until bubbly. Let stand for 15 minutes before serving.

WAKE-UP CASSEROLE - CANADIAN BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
• Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.

CANADIAN BACON POTATO SOUP

Steps:

• In a large saucepan or Dutch oven coated with cooking spray, saute onions until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture., Puree remaining mixture in batches in a blender or food processor; return to the pan. Stir in the milk, Canadian bacon, butter-flavored granules, salt, pepper and reserved potato mixture. Heat through (do not boil). Garnish each serving with 1 tablespoon sour cream; sprinkle with chives.

CANADIAN CHEESE SOUP FROM HUDSON'S

Steps:

• Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often (about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often (about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth. Add Bitters, salt and pepper to taste and stir til incorporated. Serve hot with a sprinkling of parsley.

CANADIAN CHEESE SOUP

Steps:

• Combine water and vegetables in a medium pan; cover.
• Cook until tender, about 12- 17 minutes, stir about half way through the cooking time.
• Stir in chicken broth, half& half and cheese; stir until cheese melts and soup is heated thoroughly.

CANADIAN BEER AND CHEESE SOUP

Steps:

• Saute butter, onins and flour for about 5 minutes in pot. Don't brown. Add milk to mixture and stir until thickened. Add cheese and spices stir until smooth, add bacon. Serve with warm bread, rolls, or in a bread bowl.