Do You have an Original & Unique Campbell's Soup Recipe?!
I am looking for the best original and most unique recipe that uses a Campbell's soup or broth product. This is a school project and I need some really unique recipes. Maybe you have an old family recipe that nobody else has, thats what I need. Please let me know! THANKS !!!
Answers: Hello Everyone!
I am looking for the best original and most unique recipe that uses a Campbell's soup or broth product. This is a school project and I need some really unique recipes. Maybe you have an old family recipe that nobody else has, thats what I need. Please let me know! THANKS !!!
PORK CHOP-POTATO BAKE
6 pork chops
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
Pepper to taste
24-oz pkg. frozen hash browns, thawed
1 cup shredded Cheddar cheese
1 can onion rings
Brown pork chops. Combine soup, milk, sour cream and pepper. Stir
in potatoes, 1/2 cup cheese and 1/2 cup onion rings. Spoon into
casserole dish and top with pork chops. Bake at 350, covered for
40 minutes. Top with rest of onion rings and cheese, bake, uncovered
for 5 minutes.
BAKED HASH BROWN CASSEROLE
2 lbs. frozen hash browns (thawed)
1/2 cup melted margarine
1 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion
1 pint whipping cream (unwhipped) or 1 pint sour cream
1 can cream of mushroom soup
2 cups (8 oz.) grated cheese
2 cups crushed corn flakes
Mix together 1/4 cup margarine, salt, pepper, onion, sour cream or
whipping cream, soup and cheese. Blend well. Butter 9 1/2 x 13"
pan and place hash browns in bottom. Pour liquid mixture over hash
browns. Mix 1/4 cup margarine and then corn flakes and put on top
of potato mixture. Bake at 350 degrees for 45 minutes.
Tuna Noodle Casserole
1 small onion diced
1 or 2 cans cream of mushroom soup
2 cans tuna in water, drained
2 cups cheddar cheese or cheddar blend
1/2 tsp each paprika, garlic powder, onion powder
salt and pepper to taste
large bag egg noodles
1/2 of a single package of Ritz or Townhouse or equivalent crackers
1/2 cup Parmesan cheese
1 tsp paprika
1 tsp garlic powder
Cook egg noodles. Combine onion, soup, tuna, cheese and seasonings.
Pour on top of noodles and stir to spread evenly. Place in a
casserole dish and pack down tightly. Combine topping ingredients
and spread over top. Bake at 400F for 30 minutes.
Ted-A-Rena
1 pound ground beef
1 small onion, chopped
1/2 green pepper, chopped
1 1/2 cups potatoes, cubed
1 cup sliced carrots
1 cup broken, uncooked spaghetti
1 cup cheddar cheese
1 (10 1/2 oz.) can cream of chicken soup
1 soup can of milk
salt and pepper to taste
Saute onion and pepper in butter. Add beef, cook until browned.
Parboil for a few minutes: potates, carrots and spaghetti. Drain
and add to meat mixture.
Add cheese, soup and milk. Add salt and pepper to taste. Sprinkle
with cheese Bake at 350 degrees for 45 minutes.
Southwestern Stuffed Peppers
Yield: 6 servings
6 lg red bell peppers
1/2 lb Italian sausage
1 lg garlic clove, minced
1 pk Pepperidge Farm Corn Bread Stuffing
2 c Monterey Jack cheese with jalapeno peppers, shredded
1 can chicken broth (14.5oz)
1 lg red bell pepper, chopped
With sharp knife, slice tops off the 6 peppers, discard seeds and
membranes.
In 5-quart saucepan, place peppers in enough boiling salted water
to cover Reduce heat to low. Cover, simmer 5 minutes. Drain peppers
on paper towels. Empty water from saucepan.
In 10-inch skillet over medium heat, brown sausage with garlic
stirring to separate meat.
In large bowl, combine sausage, stuffing, cheese and 3/4 cup of
the broth. Toss to mix well. Fill peppers with stuffing mixture.
In 5-quart saucepan, combine remaining broth and chopped red pepper.
Arrange stuffed peppers in broth. Heat to boiling. Reduce heat to
low Cover, simmer 20 minutes or until peppers are tender and filling
is hot. Remove stuffed peppers to serving platter, keep warm.
In covered blender container, carefully blend red pepper-broth
mixture until smooth. Serve with stuffed peppers.
Cheesy Bratwurst
4 medium potatoes, peeled and cut into 1/2 inch cubes
2 cups water, divided
6 fully cooked bratwurst links (1 pound), cut into 1/2" slices
10 3/4 oz can cream of mushroom soup
2 cups frozen cut green beans
1 small onion, chopped
1 cup shredded Cheddar cheese
Place potatoes and 1 cup water in a deep skillet or large saucepan;
cook for 15 minutes or until almost tender. Drain and set aside.
In the same pan, brown bratwurst; add soup, beans, onion, potatoes
and remaining water. Cover and simmer for 15 minutes or until the
vegetables are tender. Stir in cheese; heat until melted. Yield 6
servings.
I've never given this a name but here ya go:
1 lb ground beef
1 C diced onions
1 C diced green peppers
1 clove garlic
1 lb elbow macaroni
2 cans Campbell's Tomato Soup
1 1/2 TBSP dried oregano
1 TBSP dried basil
1/4 tsp marjoram
salt & pepper to taste
Brown beef with onion, green pepper & garlic. Drain grease. Add tomato soup & spices, bring to boil reduce to simmer. Cook macaroni according to package directions. Combine meat mixture & macroni. Serves 4.
Asparagus Bake.
Fry 6 slices of bacon cut up until crisp. Set aside bacon.
In pan with bacon grease slightly sautee prepped and cleaned asparagus spears. (Don't fully cook, maybe 3-4 minutes)
Arrange asparagus spears in casserole dish and pour over one can condensed cream of asparagus soup.
Top with bacon bits and a generous layer of FRESH grated parmesean.
Broil until mixture is bubbly and cheese is browned.
Right before serving top with Frenchs fried onion bits.
Option: You can also sautee sliced mushrooms and place a layer of those over the asparagus.
Option: Can also be done with broccoli or cauliflower but then I prefer to roast the veg in olive oil instead of sauteeing.
Make a meat loaf of 1 egg some bread crumbs 1lb of ground beef, 1/2 lb of sausage, diced onion and bell pepper. Form your loaf and put in a cooking bag with a can of cream of mushroom and a can of cream of cellery, do not dilute, bake at 350 for about 40 minutes, if you make your loaf round it cooks quicker. Good stuff, pass the green beans and the biscuits.
Tomato Velvet Soup
1 small onion diced
2 celery stalks diced
saute' in butter till tender
add 12oz cream cheese
1 1/2 TBL spoon each of basil, garlic powder and paparika
heat over low heat until smooth and add
1 can Campbell's tomato soup
1 can stewed tomatoes (Pureed in blender first)
add about 1 1/2 cups half and half
heat on low heat and enjoy.....
CAMPBELL SOUP CHOW MEIN HOT DISH
1 lb. hamburger
1 can cream of celery soup
1 can chicken and rice soup
1 can vegetable soup
1 can cream of mushroom soup
1 bag chow mein noodles
Brown hamburger. Put into large casserole. Add soups, mix. Then add 3/4 bag chow mein noodles. Bake at 350 degrees for 30 minutes. Sprinkle remaining noodles on top before serving.
This is my husband's concoction. It looks gross, has no name, but it is SO GOOD! We named it "Glop".
2 cans of tuna in oil, but drain the oil
1 can cream of mushroom soup
1 soup can milk
1/3 pound cubed Velveeta
Garlic powder and pepper
A big handful of frozen peas
(Sometimes I saute some sliced mushrooms in butter and garlic)
Toast
Mix up the soup, milk, garlic and pepper until combined, then add the Velveeta. When it's hot and smooth, add the veggie(s). When the peas have thawed and everything's hot, serve over toast.
We love it and so do our kids, it's a variation of the Army's S.O.S.
I used to make a seafood sauce at my restaurant. I just called the dish "Cod in Seafood Sauce".
2 cans cream of shrimp soup
1 soup can of milk
Some hot sauce
Scallops and small shrimp
Cod fillets
Smear the cod with butter and bake until done. Meanwhile, combine everything else until hot and the scallops and shrimp are done. Spoon over the cod and serve.
My mother also used to make a great salmon loaf using cream of celery. I don't have the recipe, I have to google for it every time I want to make it.
This sounds weird- but is really good and you would never know what the "secret ingredient " is...
Tomato Soup Recipe
1 cup Crisco or vegetable oil
2 1/2 cups brown sugar
2 eggs
2 (11 ounce) cans Campbells condensed tomato soup
2 3/4 cups water
2 teaspoons baking soda
6 1/2 cups flour
1 1/2 teaspoons salt
5 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
2 teaspoons nutmeg
1 1/2 teaspoons allspice
2 cups raisins
2 cups walnuts, coarsely chopped (optional)
In a large bowl and with a hand mixer, mix together the Crisco (or vegetable oil), brown sugar and eggs.
Add tomato soup, water and baking soda. Mix well.
In another bowl measure flour, salt, baking powder and spices. Thoroughly mix (a wire whip works well).
Add the flour mixture to the soup mixture and stir together with a wooden spoon just until there are no dry pockets of flour. Batter will be lumpy.
Add raisins and walnuts.
Grease loaf pans with baking spray
Fill pans half full with batter.
This recipe makes 4 standard loaves or 8 small loaves.
Bake at 350°F until done. Test with a toothpick if unsure. Toothpick should come out dry when inserted into center of loaf.
Small loaves take about 35 minutes. Large loaves take 45 minutes.
Let cool in pans for 10 minutes or so then carefully turn out onto racks to cool completely.
You could frost with cream cheese frosting if you like, or just dust with powdered sugar