That sounds YUMMO! But again, I'll leave out the green peppers, hehe. I like Lawry's seasoning too. And there isn't any way around the goodness of Portobellos. I love almost all mushrooms as long as they aren't slimy.<quoted text>
You will like this. Make your meatloaf with just chopped onion and green pepper, mix in some Lawry's seasoning touch of salt and pepper and make the loaf, cover it with campbells regular cream of mushroom soup only slightly diluted. Don't forget to put in the potato and carrot chunks and onion wedges if you like. Bake and don't let your tongue beat your lips off getting to it. Do not buy cheap after market soup,,, for an optional but special treat top with sliced portabelo slices
Have any of you ever used those French fried onions instead of diced fresh ones? I did that once when I found I was out of fresh onions and it actually came out pretty darned good.
You're right too about those 'after market' soups when it comes to cooking. They're usually not worth the can they're packaged in. Some are about tasteless.