What can I do with Campbells soup?

AlwaysAllie

Part_Mouse wrote: »

mmm sounds lovely, oh hates mayo though:(

I think it'd work with out - it really is lovely with though and you don't taste the mayo!

AA

Part_Mouse

Judi wrote: »

It makes a good pasta sauce (i prefer the mushroom one though).

Thanks, Iv'e tired maaking a pasta sauce but oh isn't keen.

might give it a go with the mayo and see what he thinks.

jollymummy

In the past I'vee used the chicken one as pie filling with chicken and mushroom chopped into it, pasta sauce and another one was fry a few shallots mix into soup and pop on a chicken breast - very scrummy !!!

whiteguineapig

i use it in the slow cooker to make casserole (add this and that and some water to pep it up a bit)

ZsaZsa

Part_Mouse wrote: »

I wonder if the chicken one would work in a casserole?

I do a chicken and mushroom and pearl barley casserole with the chicken soup, "watered" down with stock and a bit of white wine

Griizelda

In a casserole dish, put chopped onions, cooked chicken pieces, mayo and mushrooms. Stir in the chicken soup. Add ground pepper and mix in some cooked rice. Place in oven for 20 mins, take out, mix thoroughly and sprinkle crushed crisps over the top. Return to oven for 10 mins. Easy and tasty!

Part_Mouse

Thanks for all the suggestions x

retromother

There is a recipe in the Thrifty Days book I think called Bacon Pie. It's bacon mixed with a soup and milk/cream topped with mash and baked in the oven. I think it's on the recipe threads too.

ubamother

Classic all-in-one pot - a favourite of many camp cooks:
1 tin condensed tomato soup, 1 tin tuna, one finely diced onion, grated cheese, dried thyme, pasta. Cook pasta and chopped onion together in boiling water, drain, return to pot and stir in soup, tuna, thyme and cheese, stir over heat until cheese melted and all warm. Great in flasks if you undercook the pasta - it finishes off in the flask. Be brave about not sauteeing the onion - you really really cannot tell the onions are boiled - promise! Vary by adding sweetcorn or whatever you fancy. I don't like condensed tom soup as part of a pasta sauce etc, but everyone I know loves this. Great quick tea at home for around four people, cooks well for forty odd over a campfire.

scottishminnie

For the tomato soup:

Baked Bean Casserole
4 strips diced bacon
1 diced onion
1 green pepper diced
1 red pepper diced
1 can condensed tomato soup
1/4 cup (US) brown sugar
16oz drained white beans
16oz drained pinto beans
16oz haricot beans (keep liquid)

preheat oven to 350f or 180c

fry bacon pieces until crsip then add onions and peppers for another 2-3 mins. Drain oil and place in casserole dish. Add remaining ingredients and mix. Cook for 1 hour or so until cooked in centre and bubbly round edge. Great as a side dish - serves 10-12.


for chicken soup:

Parmesan chicken and rice bake
1lb boneless, skinned chicken breasts
1 tbsp olive oile
1 can condensed chicken soup
1.5 cups (US) milk
0.5 cup grated parmesan
1 large diced tomato
2 cups (US) of uncooked quick boil rice

saute chicken in frying pan until lightly browned on outside and fully cooked inside. Season with salt and pepper. Meanwhile combine soup, milk and cheese in a saucepan and heat till it starts to bubble. Stir in tomato and rice. Cover and cook on low heat for 5 mins, or until rice is done. Serve chicken over rice - serves 4.


I've tried both of these and they worked well. I picked up a little book while in the US called 101 things to do with condensed soup. It's been a great find. Just a pity the Campbells range here isn't quite as varied as it is across the pond.