Campbell’s Soup Recipes
Here’s a few recipes using the best ingredient ever made: Campbell’s “Cream of…” soup! You can use this stuff to make anything.
Green Bean Casserole
Ingredients:
- 1 can Campbell’s cream of mushroom soup
- 1/2 cup milk
- 1 tsp. soy sauce
- dash of pepper
- 4 cups cooked cut green beans
- 1 1/3 cups french fried onions
Directions:
Mix soup, milk, soy sauce, pepper, green beans and 2/3 cup onions into casserole dish. Bake at 350 degrees for 25 minutes or until hot. Stir and sprinkle with remaining onions. Bake 5 minutes.
Chicken and Rice Bake
Ingredients:
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1 can Campbell’s cream of mushroom soup
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1 cup water
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3/4 cup uncooked long-grain white rice
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1/4 tsp. paprika
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1/4 tsp. pepper
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4 skinless, boneless chicken breast halves
Directions:
Mix soup, water, rice, paprika, and pepper in a 2-qt. baking dish. Top with chicken. Season with additional paprika and pepper. Cover. Bake at 375 degrees for 45 minutes or until rice is tender and chicken is no longer juicy in the middle.
Mexican Beef and Bean Stew
Ingredients:
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1 1/2 pounds stew meat, cut into 1″ pieces
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2 Tbsp. all-purpose flour
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1 Tbsp. vegetable oil
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1 can Campbell’s Beef Consomme
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1 cup Pace Chunky Salsa
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1 cup chopped onion
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1 can pinto beans, drained
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1 can whole kernel corn, drained
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2 Tbsp. chili powder
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1 tsp. ground cumin
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1/2 tsp. garlic powder
Directions:
Coat beef with flour. Heat oil in skillet. Add beef and cook until browned. Place beef, Campbell’s Consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in 3 1/2-qt. slow cooker. Cover and cook on low 8 to 10 hours or until done or on high for 5 hours.