Dripping Roast Beef Sandwiches with Melted Provolone

Ingredients

• 1 can (10 1/2 ounce) Campbell's Condensed French Onion Soup
• 1 Tablespoon Worcestershire sauce
• 1 onion
• Sliced mushrooms
• 3/4 pound thinly sliced deli roast beef
• 4 soft white hoagie rolls with sesame seeds 
• 4-8 slices deli provolone cheese

Heat the oven to 400 degrees.

Saute the onion and mushrooms. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and vegetables and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches.

Makes 4 sandwiches.

Creamy Tortellini Soup

Ingredients

• One 1.5-2 oz. envelope white sauce mix
• 4 cups water
• 1 14 oz. can vegetable broth
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dries oregano, crushed
• 1/8 teaspoon cayenne pepper
• 1 7-8 oz. package dried cheese tortellini (about 2 cups)
• 1 12 oz. can evaporated milk
• 6 cups fresh baby spinach leaves or torn spinach
• Finely shredded Parmesan cheese (optional)

Place dry white sauce mix in a 3.5-4 quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. 

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2.5-3 hours.

Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.