| 1 CAN ( 10 3/4 OZS ) CONDENSED CHEDDAR CHEESE SOUP 2 TABLESPOONS SOUR CREAM 1/2 TEASPOON DIJON MUSTARD 1 CUP COOKED BROCCOLI FLOWERETS 4 HOT BAKED POTATOES, SPLIT LENGTHWISE |
| 1 CAN ( 10 3/4 OZS ) CONDENSED BROCCOLI CHEESE SOUP 1 PKG ( 10OZ ) FROZEN CHOPPED BROCCOLI, THAWED & DRAINED 1 MEDIUM TOMATO, CHOPPED 1/2 CUP SOUR CREAM 2 TEASPOONS DIJON STYLE MUSTARD ASSORTED CHIPS & OR CRACKERS FOR DIPPING |
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| On this page you will find recipes that use Campbells soup. All recipes property of Campbells & used here with permission... |
| NACHOS |
| 1 CAN ( 10 3/4 OZS ) CONDENSED CHEDDAR CHEESE SOUP 1/2 CUP SALSA TORTILLA CHIPS, FOR DIPPING CHOPPED TOMATO, CHOPPED GREEN ONIONS, SLICED PITTED RIPE OLIVES, CHOPPED RED PEPPER |
| In a 1 1/2 quart sauce pan, combine soup & salsa. Over medium heat, cook until hot & bubbly. Stirring occasionally. Arrange chips on serving plate, evenly. Spoon sauce over chips & top, with remaining ingredients. |
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| BROCCOLI-CHEESE DIP |
| In medium bowl, combine all ingredients in order listed. Cover tightly & refrigerate for 4 hours before serving. Over night is even better. |
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| SHRIMP CREOLE SOUP |
| 2 CANS ( 10 3/4 OZ ) CONDENSED TOMATO SOUP 2 SOUP CANS WATER 1 GREEN PEPPER, CHOPPED 1 SMALL ONION, CHOPPED 1CUP COOKED RICE 1 CUP COARSELY CHOPPED COOKED SHRIMP 1/4 TEASPOON LOUISIANA STYLE HOT SAUCE |
| In 1 1/2 quart saucepan combine soup & water. In order listed above add the other ingredients. Over medium heat, heat the mixture thoroughly, stirring occasionally. Garnish if desired with fresh dill. |
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| LEMON-BROCCOLI CHICKEN |
| 1 LEMON 1 TABLESPOON VEGETABLE OIL 4 SKINLESS, BONELESS CHICKEN BREASTS 1 CAN ( 10 3/4 OZS ) CONDENSED CREAM OF BROCCOLI SOUP 1/4 CUP MILK 1/8 TEASPOON PEPPER |
| Cut 4 thin slices from lemon, set aside. Squeeze 2 teaspoons juice from remaining lemon, set aside. In 10 inch skillet over medium heat, in hot oil, cook chicken for 10 minutes until browned on both sides. Spoon off fat. In bowl, combine soup & milk. Stir in reserved lemon juice & pepper. Pour over chicken. Top chicken with lemon slices. Reduce heat to low, cover & cook for 5 minutes or until chicken is no longer pink. Stir occasionally. |
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| GLORIFIED CHICKEN BAKE |
| 2 LBS CHICKEN PARTS 1 TABLESPOON BUTTER, MELTED 1 CAN ( 10 3/4 OZS ) CONDENSED CREAM OF CHICKEN SOUP GREEN & RED PEPPER STRIPS FOR GARNISHING |
| In 2 quart oblong baking dish, arrange chicken skin side up. Drizzle with butter. Bake at 375* for 40 minutes. Spoon soup over chicken, bake 20 minutes more. Chicken should no longer be pink. To serve arrange chicken on plate & pour sauce over chicken. Garnish with pepper strips. |
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| BEEF & BROCCOLI |
| 3/4 LBS BONELESS BEEF SIRLOIN, 3/4 INCH THICK 1 TABLESPOON VEGETABLE OIL 1 CLOVE GARLIC, MINCED 2 CUPS BROCCOLI FLOWERETS 1 MEDIUM ONION, CUT INTO WEDGES 1 CAN ( 10 3/4 OZS ) CONDENSED CREAM OF BROCCOLI SOUP 1/4 CUP WATER 1 TABLESPOON SOY SAUCE HOT COOKED NOODLES |
| Slice beef into thin strips. In 10 inch skillet over medium heat, in hot oil, cook beef & garlic until beef is browned. Add broccoli & onion. Cook for 5 minutes, stirring often. Stir in soup, water & soy sauce. Heat to boiling. Reduce heat to low & cover. Cook 5 minutes or until veggies are tender. Serve over noodles. |
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| SIMPLE SALISBURY STEAK |
| 1 CAN ( 10 3/4 OZS ) CREAM OF MUSHROOM SOUP, DIVIDED 1 LB GROUND BEEF 1/3 CUP DRY BREAD CRUMBS 1/4 CUP CHOPPED ONIONS 1 EGG, BEATEN 1 TABLESPOON VEGETABLE OIL 1 1/2 CUP SLICED MUSHROOMS |
| In large bowl, mix the beef, 1/4 cup soup, bread crumbs, onions egg. Shape into 6 oval patties of even thickness. In 10 inch skillet, in hot oil cook 1/2 the patties until browned. Repeat with remaining patties. Pour off fat. In same skillet, stir in remaining soup & mushrooms. Return patties to skillet. Cover & cook on low for 20 minutes or until patties are thoroughly cooked & no longer pink. Serve with the mushroom sauce spooned on top. |
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| SOUPER MEAT LOAF |
| 2 LBS GROUND BEEF 1 CAN ( 10 3/4 OZS ) CREAM OF MUSHROOM SOUP, DIVIDED 1 POUCH DRY ONION SOUP 1/2 CUP DRY BREAD CRUMBS 1 EGG, BEATEN BROTH SIMMERED VEGETABLES, RECIPE FOLLOWS 1/4 CUP WATER |
| In large bowl, mix beef, 1/2 cup mushroom soup, onion soup mix, bread crumbs & egg. In 12x8 inch baking pan, firmly shape beef mixture into loaf. Bake at 350* for 1 1/4 hours or until meat is no longer pink. Meanwhile prepare broth simmered vegetables, keep warm. Spoon fat off meatloaf & reserve 2 tbls of drippings. In 1 quart saucepan over medium heat, heat remaining mushroom soup, water & reserved drippings to boiling, stirring occasionally. This sauce for your own desired consistency. Serve on platter with the vegetables, spoon sauce over meat. Yummy. |
| BROTH SIMMERED VEGETABLES |
| In 2 quart sauce pan over medium heat, heat 1/2 cup chicken broth, 1/2 cup water & 2 cups cut up vegetable ( such as potatoes, carrot & onions or even fresh green peas) or you can use a pkg of frozen veggies. Bring to a boil & reduce heat. Cover & cook on low until veggies are tender. |
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| HERBED PORK CHOPS |
| 2 TABLESPOONS ALL PURPOSE FLOUR 1/4 TEASPOON GROUND SAGE 4 BONELESS PORK CHOPS, EACH CUT 3/4 INCH THICK 2 TABLESPOONS BUTTER 1 CAN ( 10 3/4 OZS ) CONDENSED CREAM OF CHICKEN SOUP 1/2 CUP WATER HOT COOKED RICE |
| On wax paper, combine flour & sage. Coat chops lightly with mixture. In 10 inch skillet, over medium heat, cook chops in hot butter until browned on both side. About 10 minutes. Push chops to one side of skillet & spoon off fat. Stir in soup & water, stirring to loosen browned bits. Reduce heat to low. Cover, cook on low for 5 minutes, chops should be no longer pink. Serve chops over rice, spooning the sauce on top. |
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| BAKED MAC N CHEESE |
| 1 1/2 CUPS DRY ELBOW MACARONI 2 CANS ( 103/4 OZS ) CONDENSED CHEDDAR CHEESE SOUP 1 TABLESPOON PREPARED MUSTARD 1/8 TEASPOON PEPPER 1 CUP MILK 1 TABLESPOON BUTTER, MELTED 2 TABLESPOONS DRY BREAD CRUMBS 1 TABLESPOON PARSLEY, FRESH OR DRIED |
| In a 3 quart saucepan, cook macaroni according to directions. Drain & set aside. In 2 quart casserole, combine soup, mustard, & pepper. Gradually stir in milk until smooth. Add macaroni & toss to coat well. In small bowl, combine butter, bread crumbs, & parsley. Sprinkle over macaroni mixture. Bake at 375* for 40 minutes or until bubbling hot. |
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| CREAMY MUSHROOM SAUCE |
| 1 CAN ( 10 3/4 OZS ) CREAM OF CONDENSED CREAM OF MUSHROOM SOUP 1/3 CUP MILK |
| In 1 quart saucepan, combine soup & milk. Over medium heat, heat until bubbling & hot, stirring often. |
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| BROCCOLI CHEESE POTATO TOPPERS |
| In 1 1/2 quart saucepan,combine soup, sour cream & mustard. Over medium heat, heat through, stirring occasionally, add broccoli. Heat through. To serve spoon over split potatoes. |
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