Apple to the Core

Campbell's Soup Recipes

 

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Souper Meat-n-Potato Pie

  • 1 can cream of mushroom soup

  • 1 lb ground beef

  • 1 egg, slightly beaten

  • 2 tbl chopped parsley

  • 1/2 tsp salt

  • 2 cups mashed potatoes

  • 1/4 cup finely chopped onion

  • 1/4 cup fine dry bread crumbs

  • a pinch of pepper

  • 1/4 cup shredded cheddar cheese

Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9" pie plate. Bake at 350 for 25 minutes, spoon off any fat.  Frost with potatoes; top with remaining soup and cheese. Bake 10 minutes more or until mashed potatoes are heated through. Garnish with cooked sliced bacon if desired.

Ham & Noodles

  • 1 can cream of chicken soup

  • 1 cups cubed, cooked ham

  • 1 can (4 oz) sliced mushrooms, drained

  • 2/3 cup milk

  • 2 tbl butter or margarine

  • 1 tbl Sherry, optional

  • 2 cups cooked noodles

In a saucepan, brown ham and mushrooms in butter. Stir in rest of ingredients. Heat; stir occasionally. Garnish with parsley. Makes 4 servings.

Chicken `a la Chicken

  • 1 can cream of chicken soup

  • 4 chicken breast halves

  • 2 tbl melted butter or margarine

  • paprika

  • 1 medium tomato, cut in 4 slices or 1/3 cup chopped canned tomatoes

  • 1/2 cup water

  • 1/4 tsp poultry seasoning

Place breasts skin-side down in baking dish, brush with butter. Bake at 400 for 20 minutes; turn; bake 20 minutes more. Sprinkle with paprika. Add tomatoes. Blend soup, water, seasoning; pour over chicken. Bake 20 minutes more. Makes 4 servings. 

Ham it Up Potato Casserole

  • 2 lbs frozen potatoes, cubed not shredded

  • 1 can cream of chicken soup

  • 1/2 cup sour cream

  • 1/2 cup minced green onions

  • 2 cups shredded cheddar cheese, divided into 1 cup each

  • 1/8 tsp lemon pepper

  • 1 cup shredded, baked or boiled ham

  • 1 (3oz) jar pimientos, shredded

  • 1 medium size green pepper, julienned

  • 1 cup seasoned bread crumbs

  • paprika

Thaw hash browns for 1/2 hour, drain if needed. Mix them with soup, sour cream, onions,  1 cup of the cheese, pepper, ham, pimientos and green peppers.  Spoon into a greased 13x9" baking pan. Cover with 1 cup cheddar cheese, 1 cup seasoned bread crumbs and paprika to taste. Cover and  bake in a preheated 350 oven for one hour. Uncover for the last ten minutes to brown. Makes 4-6 servings.

Pork Chops Chasseur

  • 1 can (16 oz) tomatoes

  • 6 pork chops (about 2 lbs)

  • 1 can Golden Mushroom Soup

  • 1/2 cup chopped onion

  • tsp prepared mustard

  • 1/4 tsp pepper

  • 1/2 cup sliced dill or sweet gherkin pickles

  • 3 cups hot cooked rice

  • 2 tbl chopped parsley

Drain tomatoes, reserving 1/2 cup liquid. Cut up tomatoes. In skillet, brown chops; pour off fat. Add soup, reserved tomato liquid, onion, mustard and pepper. Cover; cook over low heat 30 minutes or until done. Stir occasionally. Add tomatoes and pickles; heat. Combine rice and parsley. Serve pork chops over rice. Makes about 4 servings.

Rice Cassoulet

  • 1 pound pork sausage

  • 1 cup chopped onion

  • 1/2 cup sliced celery

  • 1 large clove garlic, minced

  • 1 can Bean with Bacon soup

  • 3/4 cup water

  • 1/2 cup ketchup

  • 2 cups cooked rice

In skillet, cook sausage, onion and celery until done; stir to separate meat. Pour off fat. Add remaining ingredients. Heat; stir occasionally. Make about 5 cups.

Meat Shell Potato Pie

  • 1 can cream of mushroom soup

  • 1 lb ground beef

  • 1/4 cup finely chopped onion

  • 1 egg, slightly beaten

  • 1/4 cup fine dry bread crumbs

  • 2 tbl chopped parsley

  • 1/4 tsp salt

  • dash pepper

  • 2 cups mashed potatoes

  • 1/4 cup shredded mild cheese

  • Cooked bacon, crumbled

Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie plate. Bake at 350 degrees for 25 minutes; spoon off fat. Frost with potatoes; top with remaining soup, cheese and bacon. Bake 10 minutes more or until done. Makes on 9-inch meat pie.

Stuffed Chicken Roll-ups

  • 6 boneless, skinless chicken breast halves

  • 1 can condensed cream of onion soup

  • 1 cup small bread cubes

  • 2 tbl chopped parsley

  • 1/2 tsp oregano

  • 1 can (4 oz) sliced mushrooms, drained

  • 2 tbl margarine

  • 1/4 cup water

Flatten chicken breasts with flat side of knife. To make stuffing, combine 3 tbl soup, bread cubes, parsley and oregano. Place stuffing in center of each chicken breast. Roll up; tuck in ends. Secure with toothpicks. In skillet, brown chicken and mushrooms in butter. Add remaining soup and water. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes 6 servings. 

Skillet Beef-n-Mac

  • 3/4 lb lean ground beef

  • 1 small onion, chopped

  • 1/2 tsp Italian seasoning

  • 10 can tomato soup

  • 1/4 cup water

  • 1 cup frozen whole-kernel corn

  • 3 cups cooked corkscrew macaroni

  • 1/4 cup grated Parmesan cheese

In skillet over medium heat, cook beef, onion and Italian seasoning until beef is browned, stirring to separate meat. Pour off fat. Add soup, water and corn. Heat to a boil. Cover and cook over low heat 5 minutes or until corn is tender. Add macaroni. Heat through. Sprinkle with cheese. Makes six servings.

Chicken and Broccoli Alfredo

  • 1/2 pkg uncooked linguine (8 oz)

  • 1 cup fresh or frozen broccoli flowerets

  • 2 tablespoon butter or margarine

  • 1 can (10 3/4 oz) Campbell's cream of mushroom soup

  • 1/2 cup milk

  • 1/2 cup Parmesan cheese

  • 1/4 tsp pepper

Prepare linguine according to package directions. Add broccoli for last 4 minutes of cooking time.

In a medium skillet over medium-high heat, heat butter. Add chicken and cook until browned, stirring often. Drain.

Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally. Service with additional parmesan cheese.  Serves 4.

Chicken and Rice Dinner

  • 1 tbl vegetable oil

  • 4 skinless, boneless chicken breast halves

  • 1 can (10 3/4 oz) Campbell's Cream of Chicken soup

  • 1 1/2 cups water

  • 1/4 tsp each paprika and pepper

  • 1 1/2 cups uncooked Minute Rice

  • 2 cups fresh or thawed frozen broccoli flowerets

In a medium skillet over medium high heat, heal oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.

Add soup, water, paprika and pepper. Heat to a boil.

Stir in rice and broccoli.  Place chicken on rice mixture. Season with additional paprika and pepper. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink. Make 4 servings.

Speedy Chicken Burritos

  • 1 pound skinless, boneless chicken breasts, cubed

  • 1 can (10 3/4 oz) Campbell's Cream of Chicken soup

  • 1 cup salsa

  • 8 flour tortillas

  • 1 can (10 3/4 oz) Campbell's Cheddar Cheese soup

In medium nonstick skillet over medium high heat, cook chicken until browned and juices evaporate, stirring often. Add chicken soup and 1/2 cup salsa. Heat to a boil stirring occasionally.

Along side of each tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in 2 quart baking dish.

Mix Cheese soup and remaining salsa and pour over enchiladas.

Cover and bake at 350 degrees for 10 minutes.

Easy Skillet Beef and Hash Browns

  • 1 pound ground beef

  • 1 can (10 3/4 oz) Campbell's Cream of Celery Soup

  • 1/2 cup water

  • 1/4 cup ketchup

  • 1tbl Worcestershire sauce

  • 2 cups frozen diced potatoes

  • 3 slices processed American Cheese

In a medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.

Add soup, water, ketchup and Worcestershire. Heat to a boil. Stir in potatoes. Reduce heat to medium-low. Cover and cook 10 minutes or until potatoes are done, stirring occasionally. Top with Cheese. Serves 4

Quick Beef Skillet

  • 1 lb ground beef

  • 1 can (10 3/4 oz) Campbell's Tomato Soup

  • 1/4 cup water

  • 1 tbl Worcestershire sauce

  • 1/4 tsp pepper

  • 1 can (about 15 oz) sliced potatoes, drained

  • 1 can (about 8 oz) sliced carrots, drained

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.

Add soup, water, Worcestershire, pepper, potatoes and carrots. Reduce heat to low and heat through. Serves 4.

Country Skillet Supper

  • 1 pound ground beef

  • 1 medium onion, chopped

  • 1/8 tsp garlic powder

  • 1 can (10 3/4 oz) Campbell's Golden Mushroom Soup

  • 1 can ( 10 1/2 oz) Campbell's Condensed Beef Broth

  • 1 can (14 1/2 oz) diced tomatoes

  • 1 small zucchini, sliced

  • 1/2 tsp dried thyme

  • 1 1/2 cups uncooked corkscrew pasta

In medium skillet over medium-high heat, cook beef, onion and garlic powder until beef is browned, stirring to separate meat. Pour off fat.

Add soup, broth, tomatoes, zucchini, thyme. Heat to a boil. Stir in pasta. Reduce heat to low. Cook 15 minutes or until pasta is done, stirring often.   Serves 4.

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