I need a Recipe that uses a Campbell's Soup or Broth Product?!
Answers: 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 !!!
These are two "family" recipes which I make frequently that call for canned soup
CAROL’S MUSHROOM MEATBALLS
2 to 2-1/2 lb. ground beef
2 eggs, slightly beaten
2/3 c. grated parmesan cheese
1/2 tsp. oregano
1/2 tsp. parsley
1/4 tsp. thyme
pepper to taste
1 Can Campbell's Cream of Mushroom Soup
1 can sliced mushrooms with liquid
1/3 c. half and half
4 heaping tbsp. sour cream
mashed potatoes or rice
Mix the ground beef, eggs, cheese and seasonings and shape into 1-1/2 inch meatballs. In a large skillet, brown the meatballs slowly on all sides in a little hot oil. Stir frequently. Cook for 15-20 minutes. Drain off excess fat, leaving a little in the pan. Pour the soup into the skillet with the meatballs, adding 1-2 can of water. Stir well. Add the half and half and the sour cream slowly, stirring to blend. Simmer on low heat uncovered for about 20 minutes. Add mushrooms with liquid and cook for 5 minutes. Serve over mashed potatoes or rice with your favorite vegetable, crusty bread and butter, and a fruit gelatin for dessert.
AMERICAN CHOP SUEY
Oil
1 medium-large onion, chopped fine
Garlic powder
1 lb. hamburger
Salt and pepper
2 cans Campbell's Tomato Soup
1 can water
1 box elbow macaroni
Place the oil in large heavy skillet on medium-high heat. Add the onion and cook until tender. Break up the hamburger into smaller pieces and add to pan. Add salt, pepperto taste. Add a generous amount of garlic powder for flavor. Cook, stirring frequently, until meat is no longer pink. Break up the hamburger into fine pieces. (You do not want large chunks of meat in your sauce.) Add 2 cans of Campbell's tomato soup and 1 can of water. Stir and heat. Make the elbow macaroni according to the directions on the box. Drain. Return to the same pot you used to cook the macaroni. Taste the sauce and adjust seasonings as needed. Add the meat sauce to the pot of macaroni. Stir well. Serve with bread and butter.
mine is very simple.
you crush potato chips and put it in the deep dish
add Cambell's clam chowder soup
then add cheese on top
bake it in the oven for 20 min
this is my family's party snack.
I started making this over 30 years ago.. enjoy.
SAUCY STEAK SPECIAL
1 ? lbs. round or family steak
1 Tbls cooking oil (your choice)
? cup chopped onion
1 10 ? can tomato soup
? cup water
? cup sherry
1 Tbls cornstarch
2 Tbls Worcestershire sauce
2 tsp soy sauce
Cut meat into serving size or bite size (my preference) pieces. Brown in oil in large fry pan. Add onion and cook until tender.
Stir in soup, water and sherry.
Combine cornstarch with Worcestershire sauce and soy sauce. Add to meat mixture and blend well. Simmer, covered, about 1 ? hours until meat is tender, Serve over noodles or rice.
LOUISIANA CHICKEN
2 slices bacon
1/2 c. chopped onion
1 sm. green pepper, sliced
1/8 tsp. thyme leaves, crushed
1 can Campbells tomato soup
1/2 c. water
1 1/2 c. cooked chicken
In skillet, cook bacon until crisp; remove and crumble. Cook onion and pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat; stir occasionally. Serve over cooked rice. Garnish with bacon. Makes about 3 cups
CHEDDAR CHEESE CHICKEN
3/4 c. chopped onions
1 c. chopped celery
3 tbsp. butter
Parsley flakes
2 boxes UNCLE BEN'S? wild rice (mushroom)
7 or 8 unskinned chicken breasts
2 cans Campbell's Cheddar cheese soup
2/3 c. mayonnaise
1/4 c. milk
Saute onions, celery, butter and parsley flakes until clear. Prepare rice as directed on box. Mix rice with sauteed mixture. Spread on bottom of 9x13 pan. Place chicken breasts on top.
Mix soup, mayonnaise and milk together. Pour mixture over chicken, spreading evenly. Bake 1 hour at 350 degrees.
CHICKEN NOLAN
4-6 potatoes, cooked & cubed
2 c. cooked chicken, cubed
1 can Campbell's cream of chicken soup
1/3 c. milk
1/2 c. shredded cheddar cheese
1 tbsp. melted butter
2 tbsp. dry bread crumbs
Cauliflower, carrots and broccoli
Cook 6 to 8 minutes and drain.
In a 9"x9" pan or shallow casserole, arrange vegetables, top with chicken, combine soup and milk, pour over all. Sprinkle with cheese. Toss bread crumbs and butter, sprinkle on top. Bake at 450 degrees for 15 minutes.
CHICKEN DIVAN
3/4 lb. boned skinned chicken, cut into pieces
2 tbsp. oil
1 pkg. (10 oz.) Birds Eye deluxe broccoli florets
1 c. chicken broth
2 tbsp. white wine
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 1/2 c. Minute rice
Grated Parmesan cheese
Brown the chicken in the oil until cooked, about 5 minutes. Add the broth, wine, broccoli and soup; bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Top with Parmesan cheese. Makes 4 servings.
Cuisine In Microwave: For these recipes use a 2 quart nonmetal dish that can be covered. For measures, use the matching recipe on this package.
Chicken Divan: Cook chicken with 1 tablespoon butter, in place of oil, at high power for 3 minutes, stirring once midway. Add remaining ingredients, cover and cook at high power 6 minutes. Let stand 5 more minutes.
MUSHROOM RICE
2 tbsp. salad oil
1 med. onion, chopped
1/4 lb. mushrooms, sliced
3 c. milk
1 1/2 c. regular long-grain rice
1 can cream of mushroom soup
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. frozen peas
In saucepan over medium heat in hot salad oil, cook onions and mushrooms until tender, stirring mixture occasionally. Add milk, rice, cream of mushroom soup, salt, and pepper over high heat until boiling. Reduce heat to low, simmering 20 minutes or until rice is tender and liquid is absorbed. Add peas.
MUSHROOM CHICKEN AND RICE BAKE
6 choice chicken pieces, skinned
1 can mushroom soup
1 12 oz. package of broccoli florets
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. chicken seasoning
1 c. minute rice
1/2 c. water
Place chicken pieces in greased, shallow baking dish or pan. Sprinkle with seasonings. Mix soup and water and pour over chicken and brocolli. Cover and bake at 350 to 375 degrees for 30 minutes. Pour rice over chicken and brocolli stirring rice through sauce. Cover and bake another 15 to 20 minutes or until desired tenderness.
hope these help. enjoy.
Got this recipe from my Indonesian-Dutch neighbor in 1966. I taught her English and she taught me a little Dutch:
ROTMOK (Indonesian-Dutch stew)
1 onion - chopped
1 T oil
3 carrots - chopped
2 potatoes - chopped
1 can kidney beans - drained
1 can green beans - drained
1 can peas - drained
2 cans condensed tomato soup
1 pound ground beef
salt and pepper to taste
Saute onions in oil. Add the ground beef, breaking into pieces into the skillet. Saute until no longer pink. Drain all but 2 T of the juice in the pan. Add the carrots and potatoes and cook 5 minutes, stirring to keep them from sticking. When the potatoes and carrots are tender-crisp, add the green beans, kidney beans, and peas. Add the tomato soup and stir gently. Add salt and pepper to taste. Add just a little water to thin out just a bit and heat until everything is hot. This is excellent served in bread bowls. Otherwise serve it with bread and butter to soak up the juices in the bowl.
Enjoy!
Chicken Nacho Tostadas
1 can cheese soup
21/2 cups cooked chicken cubed
1 can of Mexican stewed tomatoes
1 can of chopped green chilies
10 tostada bowls
2 bags shredded lettuce
Chopped green and red peppers
Heat chicken, soup and gr. chilies to med. Arrange lettuce in tostada bowl. Spoon soup mixture over lettuce. Garnish with peppers and cilantro.
When we did not know what to cook I did this.
2 lbs. ground turkey browned
1 can cream of mushroom with roasted garlic soup
1 can green beans
Season with garlic salt and any other spices you like
mashed potatoes
I mix the first three together and then put it on top of mashed potatoes or a smashed baked potato.
My kids loved it. That is all that mattered to me.