Recipe: Recipes Using Canned Soup (6)
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Recipes Using Canned Soup - 2000-09-13 (6)
ky.cook (11:36:17) :
pork chop skillet dish
3 lbs. pork chops rolled in flour and fried slow in oil in large skillet
3 or 4 potatoes peeled and sliced.
1 can of Campbells chicken and dumpling soup
salt and pepper.
as stated fry pork chops slow ,
when about done lay sliced potatoes on top of these let them cook slow.
then pour a can of chicken and dumpling soup over this and let simmer. It may not sound to good but it is.
Terrie,.MD (08:11:17) : My family loves this recipe - although the original recipe called for shrimp, they've always
made it with tuna. It's great with crackers as a spread, and my aunt serves wedges of it on
lettuce as a lunch salad.
1/2 cup hot water
1 pkg unflavored gelatin
1 can condensed tomato soup
9 oz. cream cheese
1 cup mayonnaise
3 cans tuna or shrimp, drained
1 cup celery, minced
1 cup green onions, minced
Dissolve the gelatin in the hot water. In a saucepan, combine tomato soup and cream
cheese and stir until cream cheese is melted. Remove from heat. Add mayonnaise, tuna
or shrimp, celery and onions. Add gelatin to mixture, mix thoroughly, and pour into mold
or serving dish (a fish mold is great when serving as a party spread, and a round mold such
as a bundt pan or ring shape is nice for cutting into salad servings). Chill overnight to set.
Tricia,.MI (02:00:37) : This recipe doesn't contain CANNED soup but Lipton Soup Mix:
Garlic Chicken Breasts & Sliced Potatoes
6 boneless, skinless chicken breast halves
1 box Savory Herb and Garlic Lipton soup Mix
4 regular sized potatoes
1 cup water
1 1/2 tbs cooking oil
Begin by washing and slicing the potatoes (skinning if preferred) and placing them in the bottom of a sprayed baking pan. Next add the chicken breasts on top of the potatoes. Mix together the water and oil with BOTH bags of soup mix and pour over the top of chicken and potatoes. Bake at 425 for 45 minutes to an hour or until potatoes are tender and chicken is no longer pink.
Serves 6
Jude,.OH (01:43:36) : Beef Tips over Noodles (Crockpot)
1 pound stew meat - browned
1 can Campbell's Golden Mushroom soup
1 can Campbell's French Onion soup
1 can Campbell's Cream of Celery soup
1 small can sliced mushrooms (optional)
Mix the above in crockpot and cook all day on slow. Serve over cooked noodles and top with sour cream if desired. This can even be served over rice.
Kelly~WA (12:24:52) :
Tuna Chip Casserole
Serving Size : 4
1 1/2 cups Potato chips -- crushed
1 can Tuna -- drained and flaked
8 ounces Peas -- drained
1 can Cream of mushroom soup
1 cup Milk
Combine all the ingredients EXCEPT 1/2 C. of crushed potato chips. Turn
into 1 1/2qt. casserole. Border with remaining potato chips. Bake in a
350 oven about 50 to 60 minutes
Kelly~WA (12:24:34) :
Five Soup Hot Dish
Serving Size : 6
2 Lb Ground Beef
2 Med Onions -- chopped
1 Can Cream Of Celery Soup -- undiluted
1 Can Cream Of Mushroom Soup -- undiluted
1 Can Cream Of Chicken Soup -- undiluted
1 Can Beef With Barley Soup -- undiluted
1 Can Chicken And Rice Soup -- undiluted
1 8 Oz. Can Chow Mein Noodles
Brown beef and onions. Add soups and mix well. Fold in 2/3 of the
noodles. Place in a large casserole and top with remaining noodles.
Bake at 350 for 45 minutes.
Kelly~WA (12:24:) : ) :
THREE CHEESE CHICKEN BAKE
Serving Size : 12
1/2 cup Onion -- chopped
1/2 cup Green pepper -- chopped
3 tablespoons Butter or margarine
1 can Cream of chicken soup
8 ounces Mushrooms -- sliced
2 ounces Pimientos -- chopped
1/2 teaspoon Dried basil
8 ounces Noodles -- cook/drain
3 cups Cooked chicken -- diced
2 cups Ricotta cheese -- or cottage cheese
8 ounces Cheddar cheese -- shredded
1/2 cup Parmesan cheese -- grated
1/4 cup Buttered bread crumbs
In a skillet, saute onion and green pepper in butter until tender. Remove
from the heat. Stir in the soup, mushrooms, pimientos and basil; set
aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom
sauce and mix well. Transfer to a greased ) : x9x2 baking dish. Bake,
uncovered, at 350~ for 40 to 45 minutes or until bubbly. Sprinkle with
crumbs. Bake 15 minutes longer.
Kelly~WA (12:23:55) :
THREE CHEESE CHICKEN BAKE
Serving Size : 12
1/2 cup Onion -- chopped
1/2 cup Green pepper -- chopped
3 tablespoons Butter or margarine
1 can Cream of chicken soup
8 ounces Mushrooms -- sliced
2 ounces Pimientos -- chopped
1/2 teaspoon Dried basil
8 ounces Noodles -- cook/drain
3 cups Cooked chicken -- diced
2 cups Ricotta cheese -- or cottage cheese
8 ounces Cheddar cheese -- shredded
1/2 cup Parmesan cheese -- grated
1/4 cup Buttered bread crumbs
In a skillet, saute onion and green pepper in butter until tender. Remove
from the heat. Stir in the soup, mushrooms, pimientos and basil; set
aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom
sauce and mix well. Transfer to a greased ) : x9x2 baking dish. Bake,
uncovered, at 350~ for 40 to 45 minutes or until bubbly. Sprinkle with
crumbs. Bake 15 minutes longer.
Kelly~WA (12:23:40) :
SIX CAN CASSEROLE
1 can Mushrooms, small
1 can Evaporated milk, small
1 can Chow mein noodles, large
1 can Cream of chicken soup
1 can Cream of celery soup
2 can Boned chicken, small
Mix all together and add a dash of garlic powder. Cover with 1 cup of
shredded Cheddar cheese and bake at 350 degrees for 45 minutes.
Kelly~WA (12:23:21) :
Creamy Onion & Garlic Soup
Serving Size : 4
5 tablespoons unsalted butter
2 large onions -- thinly sliced
2 large garlic cloves -- minced
2 tablespoons flour
1/2 cup dry white wine
3 cups beef stock -- or
3 cups broth -- canned
1 cup whipping cream
salt
white pepper -- freshly ground
***CROUTONS***
3 tablespoons unsalted butter -- at room temp
1/2 cup blue cheese -- crumbled
1 small onion -- halved, thinly sliced
2 tablespoons white wine -- dry
8 slices French bread baguette -- toasted, 1/2-inch-thick
For soup: Melt butter in heavy large saucepan over medium heat. Add onions
and garlic. Saute until tender (do not brown), stirring occasionally, about 8
minutes. Sprinkle flour over onions. Turn heat to low. Cook 4 minutes, stirring
constantly. Add wine. Bring to a boil. Boil for 2 minutes. Add stock and cream.
Cook over medium heat until slightly thickened, stirring occasionally, about
20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.)
For croutons: Use a fork to blend 2/3 of the butter with cheese in small
bowl until smooth. Set aside. Melt remaining butter in a small heavy skillet over
medium heat. Add onion. Saute until golden brown, stirring occasionally, about
12 minutes. Add wine. Cook until liquid evaporates, stirring occasionally.
Transfer onion to another bowl. (Can be made 1 day ahead. Cover and chill cheese
mixture and onion separately.)
Reheat soup over low heat if necessary. Preheat broiler. Spread toasts with
cheese mixture and top with onions. Broil until cheese melts and onion heats
through. Ladle soup into bowls. Garnish with toasts.
Kelly~WA (12:22:44) :
Tomato Soup Cake
1 cup white sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
2 cups sifted all-purpose flour
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 cups confectioners' sugar
Preheat oven to 375 degrees F (190 degrees C). Grease
and flour a 9 x ) : inch pan.
In a large bowl, cream sugar and shortening. Add beaten
eggs, and mix well. Stir in salt, cinnamon, nutmeg, and
cloves. Mix in flour and baking powder, and then raisins
and nuts. Mix tomato soup and baking soda together;
beat into first mixture.
Bake for 30 to 35 minutes. Cool.
Beat cream cheese and confectioners sugar together
until smooth. Frost the cake.
Makes 9 x ) : inch cake
Kelly~WA (12:22:27) :
BROCCOLI CASSEROLE
Serving Size : 4
2 packages (10-oz.) frozen broccoli
1 can cream of mushroom soup
2 eggs, beaten
2 medium Vidalia onions
1 package Ritz crackers
1/2 cup butter or margarine
1 cup grated cheddar cheese
Cook broccoli until crisp-tender. Add soup, beaten eggs, onions and
margarine. Pour into greased 2 quart casserole. Top with grated cheese
and crackers. Bake at 350 for 30-35 minutes. Serves 4.
Kelly~WA (12:22:04) :
Turkey Casserole Spectacular
Serving Size : 6
1 6 oz pkg wild & long-grain rice mix
3 cups cooked turkey (or chicken) -- cut 1 inch pieces
1 can French style green beans (15 1/2 oz) -- drained
1 can condensed cream of celery soup -- (10 3/4 ozs.)
6 ounces Cheddar cheese (1 1/2 cups) -- shredded
1 cup mayonnaise
1/2 cup onion -- chopped
1 2 oz jar chopped pimientos
Heat oven to 350. Lightly grease a 2-qt. shallow ovenproof baking dish. Mix
all ingredients together in the casserole dish until well blended. (You can
wrap and refrigerate at this point if making ahead.) Bake for 25 to 30
minutes, until hot and bubbly.
Kelly~WA (12:21:41) :
Sausage Bake
6 slices white bread, cubed
1 cup cheddar, grated
1 pound sausage links
4 eggs
2 cup half and half (light cream)
1/4 tsp Worcestershire sauce
1/4 tsp dry mustard
Sauce:
1 can cream of mushroom soup - undiluted
4 oz can sliced mushrooms
1 small jar chopped pimentos
Brown sausage, drain, and cut each link into 5 or 6 pieces. In a
greased loaf pan, layer 1/2 of the bread cubes, cheese, and sausage.
Repeat layers. Combine eggs, cream, Worcestershire sauce, and mustard.
Pour over sausage-bread-cheese mixture.
Bake at 325 degrees for 50 minutes. Spoon onto plates and top with sauce.
For sauce, combine ingredients and heat carefully or in the top of a double boiler.
Sue,.SD (10:48:06) : This has to be my family's favorite recipe made with canned soup
1 pkg frozen Mr. Dell's hashbrown potatoes
2 cans Campbell's Cream of Chicken Soup
8 oz Sour Cream
8 oz Shredded Cheddar Cheese
Mix together. Top with
3 cups crushed corn flakes mixed with 1/4 cup melted butter.
Enjoy!
lynn,ky. (10:45:07) :
eazy round steak
2 or 3 lb. round steak
1 can golden mushroom soup
salt and pepper
Cut steak in 2 inch pieces. Put in pan and bake with a little water in it so it will not stick. Salt and pepper it. Let bake one hour or until done in 300 oven. When almost done add mushroom soup. Let bake 10 more minutes. Note add a can of water to the mushroom soup and stir before pouring over steak.
Recipes Using Canned Soup - 2000-09-13 (6)
ky.cook (11:36:17) :
pork chop skillet dish
3 lbs. pork chops rolled in flour and fried slow in oil in large skillet
3 or 4 potatoes peeled and sliced.
1 can of Campbells chicken and dumpling soup
salt and pepper.
as stated fry pork chops slow ,
when about done lay sliced potatoes on top of these let them cook slow.
then pour a can of chicken and dumpling soup over this and let simmer. It may not sound to good but it is.
Terrie,.MD (08:11:17) : My family loves this recipe - although the original recipe called for shrimp, they've always
made it with tuna. It's great with crackers as a spread, and my aunt serves wedges of it on
lettuce as a lunch salad.
1/2 cup hot water
1 pkg unflavored gelatin
1 can condensed tomato soup
9 oz. cream cheese
1 cup mayonnaise
3 cans tuna or shrimp, drained
1 cup celery, minced
1 cup green onions, minced
Dissolve the gelatin in the hot water. In a saucepan, combine tomato soup and cream
cheese and stir until cream cheese is melted. Remove from heat. Add mayonnaise, tuna
or shrimp, celery and onions. Add gelatin to mixture, mix thoroughly, and pour into mold
or serving dish (a fish mold is great when serving as a party spread, and a round mold such
as a bundt pan or ring shape is nice for cutting into salad servings). Chill overnight to set.
Tricia,.MI (02:00:37) : This recipe doesn't contain CANNED soup but Lipton Soup Mix:
Garlic Chicken Breasts & Sliced Potatoes
6 boneless, skinless chicken breast halves
1 box Savory Herb and Garlic Lipton soup Mix
4 regular sized potatoes
1 cup water
1 1/2 tbs cooking oil
Begin by washing and slicing the potatoes (skinning if preferred) and placing them in the bottom of a sprayed baking pan. Next add the chicken breasts on top of the potatoes. Mix together the water and oil with BOTH bags of soup mix and pour over the top of chicken and potatoes. Bake at 425 for 45 minutes to an hour or until potatoes are tender and chicken is no longer pink.
Serves 6
Jude,.OH (01:43:36) : Beef Tips over Noodles (Crockpot)
1 pound stew meat - browned
1 can Campbell's Golden Mushroom soup
1 can Campbell's French Onion soup
1 can Campbell's Cream of Celery soup
1 small can sliced mushrooms (optional)
Mix the above in crockpot and cook all day on slow. Serve over cooked noodles and top with sour cream if desired. This can even be served over rice.
Kelly~WA (12:24:52) :
Tuna Chip Casserole
Serving Size : 4
1 1/2 cups Potato chips -- crushed
1 can Tuna -- drained and flaked
8 ounces Peas -- drained
1 can Cream of mushroom soup
1 cup Milk
Combine all the ingredients EXCEPT 1/2 C. of crushed potato chips. Turn
into 1 1/2qt. casserole. Border with remaining potato chips. Bake in a
350 oven about 50 to 60 minutes
Kelly~WA (12:24:34) :
Five Soup Hot Dish
Serving Size : 6
2 Lb Ground Beef
2 Med Onions -- chopped
1 Can Cream Of Celery Soup -- undiluted
1 Can Cream Of Mushroom Soup -- undiluted
1 Can Cream Of Chicken Soup -- undiluted
1 Can Beef With Barley Soup -- undiluted
1 Can Chicken And Rice Soup -- undiluted
1 8 Oz. Can Chow Mein Noodles
Brown beef and onions. Add soups and mix well. Fold in 2/3 of the
noodles. Place in a large casserole and top with remaining noodles.
Bake at 350 for 45 minutes.
Kelly~WA (12:24:) : ) :
THREE CHEESE CHICKEN BAKE
Serving Size : 12
1/2 cup Onion -- chopped
1/2 cup Green pepper -- chopped
3 tablespoons Butter or margarine
1 can Cream of chicken soup
8 ounces Mushrooms -- sliced
2 ounces Pimientos -- chopped
1/2 teaspoon Dried basil
8 ounces Noodles -- cook/drain
3 cups Cooked chicken -- diced
2 cups Ricotta cheese -- or cottage cheese
8 ounces Cheddar cheese -- shredded
1/2 cup Parmesan cheese -- grated
1/4 cup Buttered bread crumbs
In a skillet, saute onion and green pepper in butter until tender. Remove
from the heat. Stir in the soup, mushrooms, pimientos and basil; set
aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom
sauce and mix well. Transfer to a greased ) : x9x2 baking dish. Bake,
uncovered, at 350~ for 40 to 45 minutes or until bubbly. Sprinkle with
crumbs. Bake 15 minutes longer.
Kelly~WA (12:23:55) :
THREE CHEESE CHICKEN BAKE
Serving Size : 12
1/2 cup Onion -- chopped
1/2 cup Green pepper -- chopped
3 tablespoons Butter or margarine
1 can Cream of chicken soup
8 ounces Mushrooms -- sliced
2 ounces Pimientos -- chopped
1/2 teaspoon Dried basil
8 ounces Noodles -- cook/drain
3 cups Cooked chicken -- diced
2 cups Ricotta cheese -- or cottage cheese
8 ounces Cheddar cheese -- shredded
1/2 cup Parmesan cheese -- grated
1/4 cup Buttered bread crumbs
In a skillet, saute onion and green pepper in butter until tender. Remove
from the heat. Stir in the soup, mushrooms, pimientos and basil; set
aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom
sauce and mix well. Transfer to a greased ) : x9x2 baking dish. Bake,
uncovered, at 350~ for 40 to 45 minutes or until bubbly. Sprinkle with
crumbs. Bake 15 minutes longer.
Kelly~WA (12:23:40) :
SIX CAN CASSEROLE
1 can Mushrooms, small
1 can Evaporated milk, small
1 can Chow mein noodles, large
1 can Cream of chicken soup
1 can Cream of celery soup
2 can Boned chicken, small
Mix all together and add a dash of garlic powder. Cover with 1 cup of
shredded Cheddar cheese and bake at 350 degrees for 45 minutes.
Kelly~WA (12:23:21) :
Creamy Onion & Garlic Soup
Serving Size : 4
5 tablespoons unsalted butter
2 large onions -- thinly sliced
2 large garlic cloves -- minced
2 tablespoons flour
1/2 cup dry white wine
3 cups beef stock -- or
3 cups broth -- canned
1 cup whipping cream
salt
white pepper -- freshly ground
***CROUTONS***
3 tablespoons unsalted butter -- at room temp
1/2 cup blue cheese -- crumbled
1 small onion -- halved, thinly sliced
2 tablespoons white wine -- dry
8 slices French bread baguette -- toasted, 1/2-inch-thick
For soup: Melt butter in heavy large saucepan over medium heat. Add onions
and garlic. Saute until tender (do not brown), stirring occasionally, about 8
minutes. Sprinkle flour over onions. Turn heat to low. Cook 4 minutes, stirring
constantly. Add wine. Bring to a boil. Boil for 2 minutes. Add stock and cream.
Cook over medium heat until slightly thickened, stirring occasionally, about
20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.)
For croutons: Use a fork to blend 2/3 of the butter with cheese in small
bowl until smooth. Set aside. Melt remaining butter in a small heavy skillet over
medium heat. Add onion. Saute until golden brown, stirring occasionally, about
12 minutes. Add wine. Cook until liquid evaporates, stirring occasionally.
Transfer onion to another bowl. (Can be made 1 day ahead. Cover and chill cheese
mixture and onion separately.)
Reheat soup over low heat if necessary. Preheat broiler. Spread toasts with
cheese mixture and top with onions. Broil until cheese melts and onion heats
through. Ladle soup into bowls. Garnish with toasts.
Kelly~WA (12:22:44) :
Tomato Soup Cake
1 cup white sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 cup raisins
1/2 cup chopped walnuts
2 cups sifted all-purpose flour
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 cups confectioners' sugar
Preheat oven to 375 degrees F (190 degrees C). Grease
and flour a 9 x ) : inch pan.
In a large bowl, cream sugar and shortening. Add beaten
eggs, and mix well. Stir in salt, cinnamon, nutmeg, and
cloves. Mix in flour and baking powder, and then raisins
and nuts. Mix tomato soup and baking soda together;
beat into first mixture.
Bake for 30 to 35 minutes. Cool.
Beat cream cheese and confectioners sugar together
until smooth. Frost the cake.
Makes 9 x ) : inch cake
Kelly~WA (12:22:27) :
BROCCOLI CASSEROLE
Serving Size : 4
2 packages (10-oz.) frozen broccoli
1 can cream of mushroom soup
2 eggs, beaten
2 medium Vidalia onions
1 package Ritz crackers
1/2 cup butter or margarine
1 cup grated cheddar cheese
Cook broccoli until crisp-tender. Add soup, beaten eggs, onions and
margarine. Pour into greased 2 quart casserole. Top with grated cheese
and crackers. Bake at 350 for 30-35 minutes. Serves 4.
Kelly~WA (12:22:04) :
Turkey Casserole Spectacular
Serving Size : 6
1 6 oz pkg wild & long-grain rice mix
3 cups cooked turkey (or chicken) -- cut 1 inch pieces
1 can French style green beans (15 1/2 oz) -- drained
1 can condensed cream of celery soup -- (10 3/4 ozs.)
6 ounces Cheddar cheese (1 1/2 cups) -- shredded
1 cup mayonnaise
1/2 cup onion -- chopped
1 2 oz jar chopped pimientos
Heat oven to 350. Lightly grease a 2-qt. shallow ovenproof baking dish. Mix
all ingredients together in the casserole dish until well blended. (You can
wrap and refrigerate at this point if making ahead.) Bake for 25 to 30
minutes, until hot and bubbly.
Kelly~WA (12:21:41) :
Sausage Bake
6 slices white bread, cubed
1 cup cheddar, grated
1 pound sausage links
4 eggs
2 cup half and half (light cream)
1/4 tsp Worcestershire sauce
1/4 tsp dry mustard
Sauce:
1 can cream of mushroom soup - undiluted
4 oz can sliced mushrooms
1 small jar chopped pimentos
Brown sausage, drain, and cut each link into 5 or 6 pieces. In a
greased loaf pan, layer 1/2 of the bread cubes, cheese, and sausage.
Repeat layers. Combine eggs, cream, Worcestershire sauce, and mustard.
Pour over sausage-bread-cheese mixture.
Bake at 325 degrees for 50 minutes. Spoon onto plates and top with sauce.
For sauce, combine ingredients and heat carefully or in the top of a double boiler.
Sue,.SD (10:48:06) : This has to be my family's favorite recipe made with canned soup
1 pkg frozen Mr. Dell's hashbrown potatoes
2 cans Campbell's Cream of Chicken Soup
8 oz Sour Cream
8 oz Shredded Cheddar Cheese
Mix together. Top with
3 cups crushed corn flakes mixed with 1/4 cup melted butter.
Enjoy!
lynn,ky. (10:45:07) :
eazy round steak
2 or 3 lb. round steak
1 can golden mushroom soup
salt and pepper
Cut steak in 2 inch pieces. Put in pan and bake with a little water in it so it will not stick. Salt and pepper it. Let bake one hour or until done in 300 oven. When almost done add mushroom soup. Let bake 10 more minutes. Note add a can of water to the mushroom soup and stir before pouring over steak.
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