Before opening a can of soup, shake it well. Then open the bottom of the can of soup. More of the soup will come out of the can cleanly this way.
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I am not one to make gravy from scratch, so when I heard about this super easy trick, I had to try it for myself. When you need gravy for a crockpot meal, all you need is a can of cream of cheddar soup and a can of cream of mushroom soup.
Cream soups, like cream of mushrooms, make easy sauces for vegetables, sauces and casserole filling. Stock up on cream soups when they are sale, they are a great time saving staple to have in your pantry.
By mixing up creamy condensed soups with a fork before adding other ingredients, you will not have any lumps in it. The same thing goes for mayonnaise that's going to be used in making salad dressings
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I am looking for recipes using canned creamed soups (cream of celery, mushroom, chicken). I have too many on hand right now, and want to use some up. It could be for any type of main dish, sauce or gravy.
Easy KFC Copycat Gravy
1 10 ounce can cream of chicken soup
1 1 ounce packet turkey gravy
1 1 ounce packet brown gravy
1 (to 1 1/2) cups water
Combine first four ingredients in a small saucepan. Bring to a boil over medium-high heat until thickened. If too thick, add water to reach desired consistency. Add freshly ground pepper, to taste.
Mix a can of "cream of soup" with one can "chunky soup" to make a topping for biscuits, mashed potatoes, rice or noodles. I like cream of chicken with chicken noodle or cream of mushroom with beef noodle. Add a can of mixed vegetables, if desired.
Hashbrown casserole
2 lbs shredded hashbrown potatoes, thawed
1 t salt
1/2 t pepper
1/2 c margarine, melted
1/2 c chopped onion
1 can cream of chicken soup
2 c colby cheese, grated
Preheat oven to 350*. Grease a 13x9 pan. Combine all ingredients except potatoes. Mix well. Fold in potatoes. Pour into greased pan and bake 35 minutes or until browned and bubbling.
Make an easy casserole: mix a can of cream soup, some precooked starch (rice, pasta, potato), cooked meat(chicken, pork, beef), veggies (peas, carrots, broccoli), season to taste (pepper, seasoned salt, Italian seasoning, Mrs. Grass). Bake until heated through. Top with cheese or diced tomato or salsa or breadcrumbs.
Upside down pot pies: heat a can of cream soup with broth or water until desired consistency. Add cooked chunks of chicken, turkey or beef. Add vegetables (like a can of mixed vegetables) as desired. I make my own pie crust but you can use a box/package mix or frozen. Just roll out and bake flat on a cookie sheet until golden brown and flaky. They don't need to be pretty. Place a couple big pieces on each deep plate and smother with a couple ladles of the soup/meat/veggie mixture.
Hope this helps!
* Eggplant Monique*
Saute in skillet W/Pam.
3/4 c. chopped onion
3/4 c. " celery
1 1/2 - 2 lbs. peeled raw shrimp (sprinkled w/ creole seasoning)
In seperate pot cook together :
1 box Uncle Ben's Wild Rice (Roasted Garlic flavor)
10 oz. pkg. chopped frozen broccoli
Enough water to cook until rice is done. Then cook out until most liquid is absorbed. When done add - 1 can Cream of Mushroom Soup & 1 smalll jar cheese whiz & Shrimp/Veg. saute'.(above)
Cut one large eggplant into 1/2" rounds. Peel away purple skin from each "round". Salt . Dip each round in egg/milk combo. then roll in flour. Fry in small amount of oil until lightly browned & tender. (doesn't take long) Drain on paper towels.
Place fried eggplants on bottom of 9 x 13 glass pan.Pour shrimp/rice mixture over eggplants. Bake in 350 degree over until bubbly. Delicious!! Approx. 15 serv. @ 200 cal. each
If you don't like eggplant, you could use squash or the rice/Shrimp mixture is good alone as a side dish.
God Bless!!
*Chicken Supreme (or any meat)*
Season, flour, & brown(not fully cooked - just well browned) any meat (example-4-5 boneless chicken breast)
place browned meat in 9 x 13 pan that you have sprayed w/Pam.
Mix together in small bowl:
1 can cream of chicken soup
1 " " " mushroom soup
1 8 oz. sour cream
Pour over meat in pan. Cover w/foil. Bake @ 350 degrees 1 hour. Serve sauce over rice, noodles, or potatoes. Very Yummy!!
THANKS much for the ideas....keep 'em coming!
Check out the Campbell's website and put in a search for whichever cream of soup you want to use. There are lots of recipes.
Debbie, here is a recipe using all 3! We LOVE it! Potato Soup 1 - 24 oz. pkg. frozen hashbrown potatoes (use the southern kind, if you can find them), 1 can cream of chicken soup, 1 can cream of celery soup, 1 can cream of mushroom soup, 1 can chicken broth, 2 cups milk, 2 cups water.
A couple of my favorites.
Bacon Baked Chicken
4 slices bacon
4 chicken breasts, deboned
1 pint sour cream
2 10 3/4oz cans condensed cream of mushroom soup, undiluted
Preheat oven to 350 degrees F.
Wrap uncooked bacon slices around deboned chicken breasts and place the
breasts in a baking dish.
Mix sour cream and soup and spoon the mixture over chicken. Cover dish
with foil and bake for 1 hour. I uncover the last 15 minutes.
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Bake several chicken breasts, cut into bite size pieces. Mix with big can cream of chicken. Put one can of crescent rolls in bottom of 9x13 pan. Pour mixture on top and cover with another can of crescents. You can add cheddar and broccoli, or mixed veggies. Any number of additions to this is good.
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1 package Hashbrowns (32 oz size)
1 can Cream of mushroom soup
1/2 cup Margarine
1 can Cheddar cheese soup
1 cup Sour cream
Put hashbrowns in crock pot. Mix soups and sour cream together. Pour over hash browns. Cut up margarine and stir into hashbrowns. Cook on low for 4 to 6 hours, stirring occasionally. I use cream of chicken. I also have added ham or real bacon bacon bits.
"Hamburger Rice" a family favorite and sooooo EZ
brown a pound of ground meat
add to one can of cream of..., diluted only by 2/3 or so can of milk to leave it thick
Serve over prepared rice
ENJOY.
BROCCOLI AND POTATOES
1 - 10 oz. pkg. chopped broccoli thawed and drained
8 oz. sour cream
1/4 - 1/2 cup chopped onions
2 lbs. frozen hash browns
2.8 oz. can french fried onions (Durkee)
16 oz. jar cheese (Cheeze Whiz)
1 can cream of mushroom soup
1/2 stick (1/4 cup) softened margarine (or butter)
Microwave together cheese, margarine (or butter), soup and sour cream for 2 min. (Stir after 1 min.) Then microwave 1 min. at 50% power, stir.
Mix in a 9x13 baking pan (can be sprayed first with non-stick cooking spray) the hash browns, broccoli and chopped onions. Pour cheese mixture over and mix well.
Sprinkle french fried onions over top and bake at 350 for 45 min. for metal pan.
Glass pan: bake at 375 for approx. 1 hour; loosely cover with foil for last 10 min.
I get recipes like that from the www.CampbellKitchen.com website - hundreds of quick and easy recipes.
Place a can of Mushroom soup in the botton of a small roaster pan, add< pork chops an or chicken, an or cheap cut of beef, add potato, peel on cut long ways in 1/4. Peel carrots and add, large onion, Salt& pepper, Bake 350 for 3/4 to 1 hour, till meat is cooked, use any kind of Cream soup, to change it, great meal, one pot to clean, enjoy.do not add water , to soup
Use your cream soups for sauces too.. brown a chopped onion and fry in a little of butter, then add some Marsala and the cream soup of your choice and yummm you have a nice sauce!
There is a recipe of a potato soup that uses cream of celery and cream of mushroom.
Canned tomato soup has long been used in a large variety of recipes. This page contains recipes using canned tomato soup.
