Campbell Soup Recipes

Campbell Soup French Onion Beef & Pasta

1 lb. beef sirloin steak or beef top round steak, cut into 1-inch pieces
1/4 cup all-purpose flour
2 tbsp. olive oil
2 tbsp. chopped onions
3 cloves garlic, minced
1/8 tsp. dried parsley flakes
2 cups sliced mushrooms (about 6 ounces)
1 3/4 cups beef broth
1/2 cup dry red wine
Hot cooked corkscrew-shaped pasta
1 cup Pepperidge Farm Seasoned Croutons
1 cup shredded Swiss cheese

Place the beef in a large bowl. Add the flour and toss to coat. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and and cook until it's well browned, stirring often. Add the onion, garlic, parsley and mushrooms and cook until the mushrooms are tender.

Stir the broth and wine in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Serve the beef mixture over the pasta. Top with the croutons and cheese. Makes 4 servings

Campbell Soup Veal Ragout

2 tbsp. olive oil or vegetable oil
1 1/2 lb. veal for stew, cut into 1" pieces
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken and Mushroom Soup
1/2 cup water
1/2 cup Chablis or other dry white wine or other dry white wine
1 tsp. lemon juice
1/4 tsp. ground black pepper
1/4 tsp. garlic powder or 2 cloves garlic, minced
3 medium carrots, sliced
2 tbsp. chopped fresh parsley

Heat oil in saucepan. Cook veal until browned, stirring often. Add soup, water, wine, lemon juice, black pepper, garlic powder and carrots. Heat to a boil.

Cover and cook over low heat 45 min. Uncover and cook 15 min. or until veal is done and sauce is slightly thickened. Stir in parsley. Serve over hot cooked rice. Makes 4 servings

Campbell Soup Salmon with Cucumber Dill Cream Napoleons

1/2 pkg. Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 cup sour cream
1/2 cup chopped cucumber
3 tbsp. chopped fresh dill weed OR 1 tbsp. dried dill weed, crushed
1 can (14 oz.) Chicken Broth (1 3/4 cups)
1/4 cup Chablis or other dry white wine or other dry white wine (optional)
1/4 tsp. ground black pepper
6 salmon fillets, 1" thick (about 1 1/2 lb.)

Thaw pastry sheet at room temperature 30 min. Preheat oven to 400°. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place on baking sheet. Bake 15 min. or until golden. Let cool.

Mix sour cream, cucumber and 2 tbsp. dill weed. Refrigerate until serving time. Mix broth, wine, pepper and remaining dill in skillet. Heat to a boil. Add fish. Cover and cook over low heat 10 min. or until fish is done.

Split pastries into 2 layers, making 12 layers in all. Spread 1 tbsp. sour cream mixture on each of 6 bottom layers. Top each with salmon, 1 tbsp. sour cream mixture and a top layer. Discard broth mixture. Serve with remaining sour cream mixture. Makes 6 servings

Campbell Soup Savory Herb-Crusted Chicken Pot Pie

1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 1/2 lb. diced cooked chicken (about 6 cups)
1 bag (24 ounces) frozen mixed vegetables (corn, peas, carrots, green beans and lima beans)
2 tbsp. butter
1/2 cup all-purpose flour
2 cups chicken broth
2 tbsp. coarsely chopped fresh herbs (parsley, thyme and/or oregano)

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Stir the egg and water with a fork in a small bowl. Stir the chicken and vegetables in a 13 x 9-inch (3-quart) shallow baking dish. Set aside.

Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the broth into the saucepan and heat to a boil, stirring constantly. Reduce the heat to a low and cook for about 3 minutes or until the mixture thickens. Pour over the chicken mixture.

Unroll the pastry sheet on a lightly floured surface. Roll the sheet to a 13 x 9-inch rectangle. Place the pastry over the chicken mixture, gently pressing the pastry to the edge of the dish to seal.

Flute the edges if desired. Brush with the egg mixture and sprinkle with the herbs. Cut several 2-inch long slits on the top. Bake for 25 minutes or until golden and filling is bubbly. Makes 6 servings

Campbell Soup Skillet Mac 'n' Beef

3/4 lb. ground beef
1 small onion, chopped
1/2 tsp. Italian seasoning or dried oregano leaves, crushed
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1/4 cup water
1 cup frozen whole kernel corn
3 cups cooked corkscrew-shaped pasta, cooked without salt
1/4 cup grated Parmesan cheese

Cook beef, onion and Italian seasoning in skillet until browned. Pour off fat. Add soup, water and corn. Heat to a boil. Cover and cook over low heat 5 min. or until corn is tender. Add pasta and heat through. Sprinkle with cheese. Makes 6 servings

Campbell Soup Creamy Almond Chicken

1/4 cup butter or margarine
2/3 cup sliced almond
6 skinless, boneless chicken breasts
1/8 tsp. ground black pepper
1 cup heavy cream
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
2 tbsp. orange marmalade
1 tbsp. Dijon-style mustard
1/8 tsp. crushed red pepper

Melt 1 tbsp. butter in skillet. Add almonds and cook until browned. Remove almonds. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Season with pepper. Melt remaining butter in skillet. Add chicken and cook until browned.

Add 1/2 cup toasted almonds, cream, soup, marmalade, mustard and red pepper. Cook 10 min. or until sauce thickens. Garnish with remaining almonds. Serve with rice if desired. Makes 6 servings

Campbell Soup Pork with Mushroom Dijon Sauce

4 boneless pork chops, 3/4" thick
1/2 tsp. lemon pepper seasoning
1 tbsp. vegetable oil
1 cup sliced mushrooms
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/4 cup milk
2 tbsp. Chablis or other dry white wine
1 tbsp. Dijon-style mustard

Season chops with lemon pepper. Heat oil in skillet. Add chops and cook until browned. Remove chops. Add mushrooms and cook until tender.

Add soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and cook over low heat 10 min. or until done. Makes 4 servings

Campbell Soup Cajun Fish

1 tbsp. vegetable oil
1 small green pepper, diced (about 2/3 cup)
1/2 tsp. dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1/3 cup water
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
1 lb. fresh or thawed frozen fish fillet
Hot cooked rice, cooked without added salt

Heat the oil in a 10-inch skillet over medium-high heat. Add the green pepper and oregano and cook until the green pepper is tender-crisp, stirring often.

Stir the soup, water, garlic powder, black pepper and red pepper into the skillet. Heat to a boil. Place the fish into the soup mixture. Reduce the heat to low. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork. Serve with the rice. Makes 4 servings

Campbell Soup Crunchy Chicken with Ham Sauce

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
3/4 cup milk
6 skinless, boneless chicken breasts
3 tbsp. all-purpose flour
2 cups Pepperidge Farm Herb Seasoned Stuffing, crushed
2 tbsp. butter or margarine
1/2 cup shredded Swiss cheese
1/3 cup chopped cooked ham
6 cups hot cooked noodles

Mix 1/3 cup soup and 1/4 cup milk. Lightly coat chicken with flour. Dip into soup mixture. Coat with crushed stuffing. Place chicken on baking sheet. Drizzle with butter. Bake at 400° for 20 min. or until done.

Mix remaining soup, remaining milk, cheese and ham in saucepan. Heat until cheese melts. Serve with chicken and noodles. Makes 6 servings

Campbell Soup Shrimp Stuffing Au Gratin

4 1/2 cups Pepperidge Farm Herb Seasoned Stuffing
3 tbsp. butter or margarine
1 1/4 cups water
2 cups cooked broccoli flowerets
2 cups cooked medium shrimp
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
2 tbsp. diced pimentos
1 cup shredded Swiss cheese

Crush 1/2 cup stuffing and mix with 1 tbsp. butter. Mix water and remaining butter. Add remaining stuffing. Mix lightly. Spoon into 2-qt. shallow baking dish.

Top with broccoli and shrimp. Mix soup, milk, pimiento and cheese. Pour over all. Sprinkle with stuffing mixture. Bake at 350° for 30 min. or until hot.

Note: For 2 cups cooked medium shrimp, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. medium shrimp, 1 to 3 min. or until shrimp turn pink. Rinse immediately under cold water. Shell and devein. Makes 6 servings

Campbell Soup Hearty Sausage & Rice Casserole

1 lb. bulk pork sausage
1 pkg. (8 ounces) sliced mushrooms
2 stalks celery, coarsely chopped (about 1 cup)
1 large red pepper, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 tsp. dried thyme leaves, crushed
1/2 tsp. dried marjoram leaves, crushed
1 3/4 cups chicken broth
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
1 box (6 ounces) seasoned long-grain and wild rice mix
1 cup shredded Cheddar cheese (about 4 ounces)

Cook the sausage in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often. Pour off any fat.

Add the mushrooms, celery, pepper, onion, thyme, marjoram and seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.

Stir the sausage mixture, broth, soup, rice blend and 1/2 cup cheese in a 13 x 9 x 2-inch shallow baking dish. Cover the baking dish.

Bake at 375° for 1 hour or until the rice is tender. Stir the rice mixture before serving. Sprinkle with the remaining cheese. Makes 6 servings

Campbell Soup Weekday Pot Roast & Vegetables

2 to 2 1/2- pound boneless beef bottom round roast or chuck pot roast
1 tsp. garlic powder
1 tbsp. vegetable oil
1 lb. potato, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced (about 3/4 cup)
2 tsp. dried basil leaves, crushed
2 cans (10 1/4 ounces each) Campbell's Beef Gravy

Season the beef with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides.

Place the potatoes, carrots and onion in a 3 1/2-quart slow cooker. Sprinkle with the basil.Add the beef. Pour the gravy over the beef and vegetables.

Cover and cook on low for 10 to 11 hours or on high for 5 to 6 hours or until the beef is fork-tender. Remove the beef from the cooker and let it stand for 10 minutes. Serve the beef with the vegetables and gravy. Makes 8 servings

Campbell Soup Cajun Chicken Fettuccine

2 tbsp. all-purpose flour
2 cups V8 Vegetable Juice
1 tsp. Cajun seasoning
2 tbsp. vegetable oil
4 skinless, boneless chicken breasts halves (about 1 pound)
1 large green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
4 cups hot cooked regular or spinach fettuccine, cooked without salt

Stir the flour, vegetable juice and Cajun seasoning in a medium bowl. Set aside. Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.

Reduce the heat to medium and add the remaining oil. Add the pepper and onion and cook until they're tender-crisp. Add the flour mixture to the skillet. Cook and stir over medium-high heat until the mixture boils and thickens. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the fettuccine. Makes 4 servings

Campbell Soup Creamy Chicken Stir-Fry

1 lb. skinless, boneless chicken breast, cut into strips
3 cups cut-up vegetables (broccoli, carrots, green or red pepper)
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/4 cup water
1 tbsp. soy sauce
4 cups hot cooked rice

Spray skillet with vegetable cooking spray and heat 1 min. Add chicken and stir-fry until browned and juices evaporate. Push chicken to one side of skillet. Add vegetables and stir-fry until tender-crisp. Add soup, water and soy and heat through. Serve over rice. Makes 4 servings

Campbell Soup Tuna Noodle Casserole

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
2 tbsp. chopped pimentos (optional)
1 cup frozen peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine

Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400° for 20 min. or until hot. Stir. Mix bread crumbs with butter and sprinkle on top. Bake 5 min.

Noie: This recipe is also great using Campbell's Condensed Cream of Celery or Cream of Celery Soup. Makes 4 servings

Campbell Soup Roasted Pecan & Dried Cherry Stuffed Turkey

8 tbsp. all-purpose flour
1 Reynolds Oven Bag, Turkey Size
3 tbsp. olive oil
1 large onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
5 cups Chicken Broth
1 pkg. (14 oz.) Pepperidge Farm Herb Seasoned Stuffing
3/4 cup pecan halves, toasted and chopped
1 cup dried cherries or cherry-flavored dried cranberries
1 (12- to 14-lb.) whole turkey
Fresh sage leaves
Sprigs dried thyme leaves

Preheat oven to 350°. Add 1 tablespoon flour to oven bag. Close and shake bag to distribute flour. Place bag in roasting pan that is at least 2-inches deep. Set aside. Heat 2 tablespoons oil in medium skillet over medium heat. Add onion and celery and cook until tender.

Add 4 cups broth. Heat to a boil. Remove from heat. Add stuffing, pecans and cherries. Mix lightly. Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry. Spoon stuffing mixture lightly into neck and body cavities.* Fold loose skin over stuffing. Tie ends of drumsticks together.

Separate skin from breast meat near the neck. Insert sage leaves and thyme sprigs beneath skin. Brush turkey with remaining oil. Season turkey as desired.

Place turkey, breast-side up, in prepared oven bag. Pour remaining broth over turkey. Close bag with nylon tie; cut 6 (1/2-inch) slits in top. Insert meat thermometer through slit in bag into thickest part of meat, not touching bone.

Roast at 350° for 3 hours or until meat thermometer reads 180°F. Begin checking for doneness after 2 hours 30 minutes roasting time. Remove turkey from bag. Allow turkey to stand 10 minutes before slicing.

Strain roasted turkey liquid from bag. Skim off fat. Place remaining flour into medium saucepan and gradually stir in turkey liquid. Cook over medium heat until mixture boils and thickens, stirring often. Serve with turkey. Season to taste.

Note - Bake any remaining stuffing in covered casserole with turkey 30 minutes or until hot. To toast pecans, arrange pecans in single layer on jelly-roll pan. Bake at 350° for 10 minutes or until lightly browned. Makes 12 servings

Campbell Soup Melt-In-Your-Mouth Short Ribs

3 lb. beef short ribs, cut into serving-sized pieces
2 tbsp. packed brown sugar
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Campbell's Condensed French Onion Soup
1 bottle (12 fluid ounces) dark ale or beer
Hot mashed potatoes or egg noodles

Place the beef into a 3 1/2- to 6-qt. slow cooker. Add the brown sugar, garlic, thyme and flour. Toss to coat. Stir the soup and ale in a small bowl. Pour over the beef. Cover and cook on low for 8 to 9 hours or until the beef is fork-tender. Serve with the mashed potatoes. Makes 6 servings

Campbell Soup Baked Chicken & Cheese Risotto

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
3 tbsp. grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb. skinless, boneless chicken breast, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice

Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-quart shallow baking dish. Cover. Bake at 400° for 35 minutes. Stir. Bake for 10 minutes or until hot and rice is done. Let stand 5 minutes. Makes 4 servings

Campbell Soup Barbecued Chicken Pizza

3 tbsp. crisco oil
1 medium red onion peeled and thinly sliced
1 cup thinly sliced mushroom
1/2 tsp. salt divided
1/4 tsp. ground black pepper
1 1/2 cups cooked skinless, boneless chicken breasts thinly sliced or shredded
1/2 cup hickory-flavored barbecue sauce
1 12-inch pre-baked pizza crust
2 cups grated smoked gouda cheese or shredded mozzarella

Heat oven to 450º. Cover baking sheet with heavy duty aluminum foil. Rinse chicken. Pat dry. Sprinkle with 1/4 teaspoon salt and pepper.

Heat Crisco Oil in large skillet on medium-high heat. Add chicken. Sauté 2 minutes, or until exterior is no longer pink. Remove chicken from pan with slotted spoon. Add onion and mushrooms to pan. Sprinkle with remaining 1/4 teaspoon salt. Sauté 3 minutes, or until onion is translucent. Remove pan from heat.

Return chicken to pan. Stir barbecue sauce into chicken and vegetables. Place pizza crust on baking sheet. Arrange half of cheese on pizza crust. Top with chicken mixture. Top chicken with remaining cheese.

Bake at 450º for 10 to 12 minutes, or until crust is crisp and cheese melts. Let stand 3 minutes before cutting. Serve immediately. Makes 4 servings

Campbell Soup Pasta with Asparagus

1 lb. asparagus
3 tbsp. crisco oil
2 tsp. jarred minced garlic (or 1 large garlic clove, peeled and minced)
1 can (14 1/2 oz.) chicken stock or broth
1/2 tsp. dried thyme leaves
1/2 pound dry angel hair pasta
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup grated Parmesan cheese

Cook snap off tough asparagus ends. Discard. Peel ends of spears with sharp paring knife or vegetable peeler, if desired. Cut into 1-inch diagonal pieces.

Heat Crisco Oil in 2-quart saucepan on medium-high heat. Add garlic. Sauté 2 minutes. Add chicken stock and thyme. Bring to a boil on high heat.

Add pasta, asparagus, salt and pepper. Boil uncovered on medium-high heat 5 minutes, or until pasta and asparagus are both cooked al dente or until tender-crisp. Stir in cheese. Serve immediately. Makes 4 servings

Campbell Soup Chicken Broccoli Divan

4 cups fresh or frozen broccoli flowerets
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese
2 tbsp. dry bread crumbs
1 tbsp. melted butter

Put broccoli in 11 x 8 x 2” shallow baking dish. Top with chicken. Stir soup and milk in bowl. Pour over chicken. Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top. Bake at 350° for 30 min. or until chicken is cooked through. Makes 4 servings

Campbell Soup Country Turkey Casserole

1 can (10 3/4 oz.) Campbell's Condensed Cream of Celery Soup
1 can Campbell's Condensed Cream of Potato Soup
1 cup milk
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. ground black pepper
4 cups cooked cut-up vegetables
2 cups cubed cooked turkey or chicken
4 cups prepared Pepperidge Farm Herb Seasoned Stuffing

Mix soups, milk, thyme, pepper, vegetables and turkey in 3-qt. shallow baking dish. Top with stuffing. Bake at 400° for 25 min. or until hot. Makes 4 servings

Note: Use a combination of cut green beans and sliced carrots.

Campbell Soup Broccoli Chicken Potato Parmesan

2 tbsp. vegetable oil
1 lb. small red potato, sliced 1/4-inch thick
1 can (10 3/4 ounces) Campbell's Condensed Broccoli Cheese Soup
1/2 cup milk
1/4 tsp. garlic powder
2 cups fresh or frozen broccoli flowerets
1 pkg. (about 10 ounces) refrigerated cooked chicken breast strips
1/4 cup grated Parmesan cheese

Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally.

Stir the soup, milk, garlic powder, broccoli and chicken into the skillet. Sprinkle with the cheese. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are fork-tender. Makes 4 servings

Campbell Soup Herb Roasted Chicken & Vegetables

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/3 cup water
2 tsp. dried oregano leaves, crushed
4 medium potatoes, cut into quarters (about 1 1/4 lb.)
2 cups fresh or frozen whole baby carrots
4 bone-in chicken breast halves
1/2 tsp. paprika

Stir the soup, water, 1 tsp. of the oregano, potatoes and carrots in a roasting pan. Top with the chicken. Sprinkle with the remaining oregano and paprika. Bake at 400° for 50 min. or until the chicken is cooked through. Stir the vegetables. Makes 4 servings

Campbell Soup Herb-Simmered Beef Stew

2 lb. beef for stew, cut into 1" cubes
Ground black pepper
2 tbsp. all-purpose flour
2 tbsp. olive oil
3 cups thickly sliced fresh mushrooms
3 cloves garlic, minced
1 1/2 tsp. chopped fresh marjoram leaves
1 1/2 tsp. chopped fresh thyme leaves
1 1/2 tsp. chopped fresh rosemary leaves
1 bay leaf
1 3/4 cups Beef Broth
3 cups fresh OR frozen whole baby carrots
12 whole red potatoes, with a strip of peel removed in center

Season beef with black pepper and coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth.

Heat to a boil. Cover and cook over low heat 45 min. Add carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 min. or until done. Remove bay leaf. Makes 4 servings