Feed a family of four with these 10 great tasting recipes. They all start with a can of soup for maximum flavor at a minimal cost.
9 eggs
1 can (10 1/2 ounces) Campbell’s® Condensed Broccoli Cheese Soup or 98% Fat Free Broccoli Cheese Soup
1 tablespoon butter
3 ounces mushrooms, coarsely chopped (about 1 cup)
1 large yellow onion, chopped (about 1 cup)
1 small zucchini, coarsely chopped (about 1 cup)
1/2 cup shredded Cheddar cheese
3 green onion, chopped
Beat the eggs and soup in a medium bowl with a fork or whisk. Season with salt and pepper.
Heat the butter in a 12-inch ovenproof nonstick skillet over medium heat. Add the mushrooms, yellow onion and zucchini and cook until tender. Stir in the egg mixture. Reduce the heat to low. Cook for 5 minutes or until the egg mixture is almost set but still moist.
Heat the broiler. Sprinkle the cheese over the egg mixture. Broil the frittata with the top 4 inches from the heat for 2 minutes or until the top is golden brown. Sprinkle with the green onions before serving.
1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
3 tablespoons butter (amount divided in recipe steps below)1 cup Swanson® Chicken Broth
6 ounces (about 3 cups) dry Pepperidge Farm® Herb Seasoned Stuffing
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
Heat the oven to 400°F. While the oven is heating, heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and celery and cook until tender-crisp. Add the broth and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing into a 13x9x2-inch baking dish. Season the chicken with salt and pepper. Place the chicken on the stuffing.
Stir the soup and milk in a small bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake for 30 minutes or until the chicken is done. Sprinkle with chopped fresh parsley before serving, if desired.
1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
1 tablespoon vegetable oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
2 cups fresh or frozen broccoli florets (about 6 ounces)
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet. Stir the soup, water and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is done and the rice is tender. Season to taste before serving.
1 1/2 pounds ground beef
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/2 cup plain dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon Worcestershire sauce
1/4 cup water
Heat the oven to 350°F. While the oven is heating, season the beef with salt and pepper. Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion and Worcestershire sauce in a large bowl. Place the beef mixture into a 13x9x2-inch baking pan and shape firmly into an 8x4-inch loaf.
Bake for 1 hour or until the meatloaf is done.
Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium-high heat until hot. Serve the gravy with the meatloaf.
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup Regular or Healthy Request® or Campbell’s® Healthy Request® Classic Tomato Soup
1/2 cup Pace® Picante Sauce
1/2 cup water
6 flour tortilla (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese (about 2 ounces)
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.
1 1/2 cups cubed cooked chicken or turkey
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1/2 of a 16-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)
1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
1/2 cup shredded Cheddar cheese
Heat the oven to 350°F. While the oven is heating, spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Stir the chicken, soup and vegetables in a medium bowl.
Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons cheese.
Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a wire rack for 5 minutes.
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1/2 cup milk (amount is divided in recipe steps below)
1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
2 tablespoons butter, melted
Heat the oven to 400°F. While the oven is heating, place the flour onto a plate. Place the stuffing onto a plate. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.
Season the chicken with salt and pepper. Coat the chicken with the flour. Dip the chicken into the soup mixture. Coat the chicken with the stuffing. Place the coated chicken onto a baking sheet. Drizzle with the butter.
Bake for 20 minutes or until the chicken is done.
Heat the remaining soup and 1/4 cup milk in a 1-quart saucepan over medium heat until hot, stirring occasionally. Serve the gravy with the chicken.
1 tablespoon vegetable oil
1 package (1 ounce) ranch dressing mix
1 1/4 pounds skinless, boneless chicken breast halves
2 1/4 cups water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
3/4 cup milk
1/4 teaspoon paprika
1 cup uncooked long grain white rice
Heat half the dressing mix and the water in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender and the liquid is absorbed.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
Stir the soup, milk and the remaining dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the paprika.
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 cup Pace® Picante Sauce
1/2 cup water
2 teaspoons chili powder
8 corn tortilla (6-inch) or 6 flour tortillas (8-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces) (amount divided in recipe steps below)
Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir in the soup, picante sauce, water, chili powder, tortillas and 1/2 cup cheese. Season with salt and pepper. Spoon the beef mixture into an 8x8x2-inch baking dish. Cover the baking dish.
Bake for 30 minutes or until the beef mixture is hot. Sprinkle with the remaining 1/2 cup cheese (the heat from the beef mixture will melt it) and serve hot.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Healthy Request® Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked long grain white rice
1/2 teaspoon onion powder
2 cups frozen mixed vegetables (carrots, green beans, corn, peas) (about 9 ounces)
1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
1/2 cup shredded Cheddar cheese (about 2 ounces)
Heat the oven to 375°F. While the oven is heating, stir the soup, water, rice, onion powder and vegetables in an 11x8x2-inch baking dish. Season the mixture with salt and pepper.
Top the rice mixture with the chicken. Season the chicken with salt and pepper. Cover the baking dish.
Bake for 50 minutes or until the chicken is done and the rice is tender. Remove from the oven and sprinkle with the cheese. Let stand for 10 minutes. Stir the rice mixture and season to taste before serving.