Campbell Soup Recipes

Campbell Soup Cheese Flautas

1 envelope Ranch dressing mix
1 cup mayonnaise
1 cup milk
1 avocado peeled, seeded
4 Mission Fajita Size Flour Tortillas
4 - 1 oz. string cheese
1/2 cup vegetable oil

In a blender, combine first 4 ingredients and set aside. Wrap tortillas in a damp paper towel and place in microwave. Heat for 15- 20 seconds to warm.

Place string cheese on tortilla, roll up and secure with toothpick. Heat oil in skillet and fry flautas. Remove toothpicks. Serve with avocado ranch dressing. Makes 4 servings

Campbell Soup Chicken Salad

4 (4 oz.) skinless, boneless chicken breasts
3 1/2 cups cooked wild rice (about 1 cup uncooked)
1 cup sliced green onion
1 cup seedless green grapes halved (optional)
1/4 cup chopped pecans toasted (optional)
1 tablespoon grated orange peel
1 cup Smuckers Orange Marmalade
1/3 cup raspberry vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
Crisco Cooking Spray

Spray a large skillet with Crisco cooking spray; heat over medium heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned.

Place chicken in an 11x7-inch baking dish coated with cooking spray. Bake at 450 degrees for 20 minutes or until cooked through. Remove chicken; cool and cut into ¼-inch strips.

In a large bowl, combine chicken, rice, green onions, and grapes and pecans, if desired. Toss well and set aside. In a small bowl, combine the orange rind and next 4 ingredients; stir well. Pour over chicken mixture; toss well.

Serve salad at room temperature, on lettuce-lined plates, if desired. Makes 6 servings

Campbell Soup Shrimp and Snow Pea Stir-Fry

1 small head fresh broccoli
1/2 head fresh cauliflower about 12 ounces
2 carrots
1 large red pepper
1 lb. to 1 1/2 lbs. medium shrimp peeled and deveined
2 tbsp. peanut oil or canola oil, plus more if needed
1 tbsp. garlic
1 tbsp. minced fresh ginger
1/4 cup chicken stock
1 pound fresh snow peas trimmed if necessary
3 tbsp. soy sauce
1 tsp. toasted sesame oil
Pinch or more hot red pepper flakes optional
2 cups hot cooked white rice

Trim the broccoli and cauliflower. Reserve the stalks for another use. Slice the florets into small but recognizable pieces. Set aside.

Peel the carrots and then slice them into disks. Halve the pepper, remove the stems, seeds, and membranes. Slice the pepper into matchsticks. Set aside.

Peel and devein the shrimp by removing the black membrane that runs the length of the shrimp. Slice any shrimp that seems larger than the others so that all are approximately the same size.

Heat a wok, deep skillet, or sauté pan over high heat. When hot, pour the oil into the pan and let it get hot. When the oil shimmers, toss the garlic and ginger into the wok and stir fry for about 20 seconds. or until fragrant. Do not let the garlic color.

Add the shrimp and stir fry for 1 to 2 minutes or just until they begin to turn pink. Using a slotted spoon, remove the shrimp from the wok.

Add a tablespoon of chicken stock to the wok with the broccoli, cauliflower, and carrots. Add a little more oil to the pan if needed. Stir fry for 3 to 4 minutes or until the vegetables are crisp-tender. Push the vegetables up the sides of the wok.

Add another tablespoon of stock to the wok. Add the peppers and stir fry for about 1 minute until they begin to soften.

Return the shrimp to the wok, add the snow peas, push the other vegetables to the center of the wok, and stir fry all the ingredients for about 1 minute until the shrimp is cooked through.

Add the remaining broth, the soy sauce, and the sesame oil. Season with hot red pepper flakes, if desired. Stir fry for about 30 seconds or until very hot. Serve immediately over hot rice. Makes 6 servings

Campbell Soup Grilled Filet Mignon

4 8-ounce filet mignon steaks each about 3/4 inch thick
Olive oil for brushing
Salt & pepper
1 red pepper grilled and thinly sliced, for garnish
1 yellow bell pepper grilled and thinly sliced, for garnish

Prepare a charcoal or gas grill so that the coals are medium-hot. Spray the grilling grate lightly with nonstick vegetable spray. Brush each filet with olive oil and then sprinkle generously with salt and pepper.

Grill over the medium-hot coals for 11 to 13 minutes, turning once during grilling, for medium-rare meat. Take care when turning the meat to position it on the grill so that it takes on grilling marks.

Turn the steaks with tongs, not a fork, to prevent juices from escaping.

Transfer the meat to a cutting board and let it rest for 2 to 3 minutes. Serve 1 steak per person, garnished with thinly sliced grilled red and yellow peppers. Makes 4 servings

Campbell Soup Turkey Noodle Bake

8 oz. wide egg noodles cooked as package directs
2 1/2 cups milk
3 tbsp. all-purpose flour
1 tbsp. Wyler's Chicken-Flavor Bouillon Granules or 3 Cubes
1/2 cup sour cream or plain yogurt
2 cups cubed cooked turkey
1 pkg. (10 ounce) frozen chopped broccoli thawed
1 cup (4 ounces) shredded Cheddar cheese

Preheat oven to 375 degrees. In medium saucepan, combine the milk, flour and bouillon and stir until the flour is dissolved. Cook over medium heat, stirring, until slightly thickened.

In large bowl, combine all ingredients except cheese. Coat a 2-quart baking dish with vegetable cooking spray and spoon the mixture into dish. Top with cheese. Cover and bake for 25 to 30 minutes or until hot and bubbly. Makes 4 servings

Campbell Soup Greek Chicken and Vegetables

4 sheets (12" x 18") each Reynolds Wrap aluminum foil heavy duty
4 skinless, boneless chicken breasts (1 to 1 1/4 lbs.)
2 cups cut green beans fresh, frozen or 15 oz. can drained
1 can (14 1/2 oz.) diced tomatoes with garlic and onion
2 tsp. dried oregano leaves
1 tsp. salt
1/4 tsp. ground black pepper
1 package (4 ounces) feta cheese crumbled

Preheat grill to medium high or oven to 450 degrees. Cut chicken into strips. Combine chicken, green beans, tomatoes, oregano, salt and pepper. Center one-fourth of the chicken mixture on a sheet of Reynolds Wrap.

Fold the ends to form a packet, leaving room for heat to circulate inside the packet. Repeat to make four packets. Grill 10 to 14 minutes in a covered grill or bake 20 to 24 minutes on a cookie sheet in the oven. Sprinkle with cheese before serving.

Cut chicken into strips. Combine chicken, green beans, tomatoes, oregano, salt and pepper.

Center one-fourth of the chicken mixture on a sheet of Reynolds Wrap. Fold the ends to form a packet, leaving room for heat to circulate inside the packet. Repeat to make four packets.

Grill 10 to 14 minutes in a covered grill or bake 20 to 24 minutes on a cookie sheet in the oven. Sprinkle with cheese before serving. Sprinkle with cheese before serving. Makes 4 servings

Campbell Soup English Crown Scramble

1 pkg. (10 oz.) Pepperidge Farm Puff Pastry Shells
3 tbsp. butter
1 1/2 tbsp. all-purpose flour
1 1/2 cups whole milk
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
6 eggs
1 tsp. vegetable oil
2 tbsp. chopped fresh chives

Bake pastry shells according to package directions. Heat 2 tbsp. butter in saucepan over medium heat. Add flour and stir until smooth, about 1 min. Stir in 1 1/4 cups and milk.

Cook and stir until mixture bubbles and thickens, about 2 min. Gradually stir in cheeses. Cook and stir until smooth and sauce begins to bubble, about 5 min. Cover. Set Mornay sauce aside and keep warm. Beat eggs and remaining milk in bowl.

Heat oil and remaining butter in skillet. Add eggs. Cook and stir until eggs are light and fluffy, about 2 min. Spoon eggs into pastry shells. Top each with about 3 tbsp. Mornay sauce. Sprinkle with chives.

Note: Mornay sauce can be stored in a tightly sealed container in the refrigerator for up to 2 days. Reheat over low heat, stirring constantly. Makes 6 servings

Campbell Soup Cheddar Ham & Potatoes Verde

7 cups frozen country style hash-brown potatoes (shredded potatoes)
1/4 cup finely chopped onion
1 (8 oz.) fully cooked ham steak, diced
1 jar (14 oz.) Pace Mexican Creations Verde with Tomatillos & Jalapeños Cooking Sauce
1 1/2 cups shredded Cheddar cheese
Chopped fresh cilantro leaves

Preheat oven to 400°. Spray 3-qt. shallow baking dish with vegetable cooking spray. In prepared dish, layer 4 cups potatoes, onion, ham, verde cooking sauce and cheese. Top with remaining potatoes. Spray with vegetable cooking spray. Bake 45 min. or until hot and bubbly. Sprinkle with cilantro. Makes 6 servings

Campbell Soup Texas-Style Fajitas

1 tbsp. vegetable oil
1 1/2 lb. boneless beef sirloin steak, cut into strips
1 large green pepper, cut into strips
1 jar (14 oz.) Pace Mexican Creations Sweet Roasted Onion & Garlic Cooking Sauce
12 flour tortillas (8-inch), warmed
Chopped tomato
Shredded Cheddar cheese
Sour cream

In 12" skillet over medium-high heat, heat oil. Add beef and cook until browned, stirring often. Add pepper and cook 2 min., stirring often.

Add sweet roasted onion & garlic cooking sauce. Heat to a boil. Simmer 5 min. Spoon beef mixture into tortillas. Top with tomatoes, cheese and sour cream and wrap. Makes 12 fajitas.

Campbell Soup 2-Step Garlic Pork Chops

1 tbsp. vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 clove garlic, minced
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
4 cups hot cooked couscous or regular long-grain white rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside.

Stir the soup and milk into the skillet. Heat to a boil. Return the chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice. Makes 4 servings

Campbell Soup Vegetable Lasagna

1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese
2 eggs
4 medium carrots, shredded
1 pkg. (10 oz.) frozen chopped broccoli, thawed and well drained
9 cooked lasagna noodles
1 jar (1 lb. 9.75 oz.) Prego Chunky Garden Combination Italian Sauce
Grated Parmesan cheese

Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli. Set aside. Place 3 lasagna noodles in greased 3-qt. shallow baking dish. Top with half the vegetable mixture and 1 cup pasta sauce.

Repeat layers. Top with remaining lasagna noodles and remaining pasta sauce. Sprinkle with remaining mozzarella cheese. Bake at 400°. for 30 min. or until hot. Let stand 10 min. Serve with Parmesan cheese. Makes 8 servings

Campbell Soup Turkey & Stuffing Bake

1 1/4 cups boiling water
4 tbsp. butter OR margarine, melted
4 cups Pepperidge Farm Herb Seasoned Stuffing
2 cups cooked broccoli cuts
2 cups cubed cooked turkey or cooked chicken
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese

Mix water and butter. Add stuffing. Mix lightly. Spoon into 2-qt. shallow baking dish. Top with broccoli and turkey. Mix soup and milk and pour over all. Sprinkle with cheese. Bake at 350° for 30 min. or until hot. Makes 6 servings

Campbell Soup Southwestern Bean and Rice Medley

1 medium onion, chopped
1 small green pepper, chopped
2 tsp. chili powder
2 cans (15 3/4 oz. each) Campbell's Beans Pork & Beans
1/8 tsp. hot pepper sauce (optional)
1 cup cooked whole kernel corn
1 1/2 cups cooked rice

Spray saucepan with vegetable cooking spray and heat 1 min. Add onion, pepper and chili powder and cook until vegetables are tender-crisp. Add beans, hot pepper sauce, corn and rice. Heat through. Makes 6 servings

Campbell Soup Cheesy Tuna & Noodles

3 pkg. (3 oz. each) chicken flavor ramen noodle soup
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1 pkg. (about 9 oz.) frozen mixed vegetables
1 1/2 cups shredded mozzarella cheese
1 can (about 6 oz.) tuna, drained and flaked

Cook ramen soup according to pkg. directions. Drain off most of liquid. Mix mushroom soup, milk, garlic, pepper and vegetables in skillet. Heat to a boil.

Cover and cook over low heat 5 min. or until vegetables are tender. Add cheese and heat until melted. Add tuna and noodles. Heat through.

Note: To thaw vegetables, microwave on high 4 minute. Makes 6 servings

Campbell Soup Ham Spinach Fiesta Crêpes

1 1/2 cups nonfat milk
1 1/3 cups all-purpose flour
3 eggs
1 pkg. (15 oz.) frozen chopped spinach, thawed and well drained
1 jar (16 oz.) Pace Salsa Con Queso
8 slices (1 oz. each) smoked fully cooked ham
1 cup Pace Thick & Chunky Salsa
1 cup shredded Cheddar cheese

Combine milk, flour and eggs in blender jar. Cover and blend until smooth. Refrigerate 30 min. Mix spinach and salsa con queso.

Pour about 3 tbsp. batter into hot greased nonstick skillet or crepe pan, swirling batter to cover bottom. Cook for 1 min., turning once. Remove from skillet. Repeat, making 16 in all and stacking cooked crepes.

Place 1/2 slice ham on each crepe. Top each with 3 tbsp. spinach mixture and roll up. Place in 2 (2-qt.) shallow microwave-safe baking dishes. Top with salsa and cheese. Microwave, one dish at a time, on high for 2 to 3 min. or until cheese melts. Makes 8 servings

Campbell Soup Ham Spinach Fiesta Crêpes

1 lb. large shrimp, peeled and deveined
2 tbsp. olive oil
1 tbsp. lime juice
1/8 tsp. ground black pepper
1 cup chopped onion
1 cup chopped green pepper
1 fresh OR canned jalapeño pepper, minced
1/4 tsp. crushed red pepper
1 jar (16 oz.) Pace Lime and Garlic Chunky Salsa
1/2 cup unsweetened coconut milk
1/2 cup chopped fresh cilantro leaves
2 cups hot cooked regular long-grain white rice

Toss shrimp with 1 tbsp. oil, lime juice and pepper. Heat remaining oil in skillet. Add onion, green pepper and jalapeno pepper. Cook and stir 4 min. or until onion is tender.

Stir in crushed red pepper, salsa and coconut milk. Heat to a boil. Cook over low heat 10 min. Add shrimp and cilantro. Cook 5 min. or until shrimp is done. Serve over rice. Garnish with lime slices and cilantro leaves if desired. Makes 4 servings

Campbell Soup Caribbean Shrimp

1 lb. large shrimp, peeled and deveined
2 tbsp. olive oil
1 tbsp. lime juice
1/8 tsp. ground black pepper
1 cup chopped onion
1 cup chopped green pepper
1 fresh OR canned jalapeño pepper, minced
1/4 tsp. crushed red pepper
1 jar (16 oz.) Pace Lime and Garlic Chunky Salsa
1/2 cup unsweetened coconut milk
1/2 cup chopped fresh cilantro leaves
2 cups hot cooked regular long-grain white rice

Toss shrimp with 1 tbsp. oil, lime juice and pepper. Heat remaining oil in skillet. Add onion, green pepper and jalapeno pepper. Cook and stir 4 min. or until onion is tender.

Stir in crushed red pepper, salsa and coconut milk. Heat to a boil. Cook over low heat 10 min. Add shrimp and cilantro. Cook 5 min. or until shrimp is done. Serve over rice. Garnish with lime slices and cilantro leaves if desired. Makes 4 servings

Campbell Soup Chicken with a Twist

1 can (10 3/4 oz.) Campbell's Condensed Cheddar Cheese Soup
1 cup Pace Picante Sauce
1/4 cup milk
1/2 tsp. garlic powder or 2 garlic cloves, minced
1 can (8 3/4 oz.) whole kernel corn, drained
1 1/2 cups cubed cooked chicken or turkey
4 cups hot cooked corkscrew-shaped pasta

Mix soup, picante sauce, milk, garlic, corn, chicken and pasta in saucepot. Heat through. Makes 4 servings

Campbell Soup Three-Cheese Pasta Skillet

3 cups uncooked corkscrew-shaped pasta
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1 cup water
1/8 tsp. ground black pepper
1 cup shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 can (2.8 oz.) French's French Fried Onions

Cook pasta according to pkg. directions. Drain. Mix soup, water, pepper, cheeses and 2/3 cup onions in skillet. Heat to a boil. Add pasta and top with remaining onions. Cover and cook over low heat 2 min. or until hot. Makes 6 servings

Campbell Soup Three-Cheese Pasta Skillet

4 cups Pepperidge Farm Country Style Stuffing
2 cups shredded Swiss cheese
1 1/2 cups cooked cut asparagus
1 1/2 cups cubed cooked ham
1 can (10 3/4 oz.) Campbell's Condensed Cream of Asparagus Soup
2 cups milk
5 eggs, beaten
1 tbsp. Dijon-style mustard

Mix stuffing, cheese, asparagus and ham in greased 3-qt. shallow baking dish. Mix soup, milk, eggs and mustard. Pour over stuffing mixture. Bake at 350° for 45 min. or until knife inserted near center comes out clean. Let stand 5 min.

Note: For 1 1/2 cups cooked cut asparagus use 3/4 lb. fresh asparagus, trimmed and cut into 1" pieces or 1 pkg. (about 10 oz.) frozen asparagus spears, thawed, drained and cut into 1" pieces. Makes 8 servings

Campbell Soup Marinated Eye Round Steaks

1 can (14 oz.) Swanson Beef Broth
2 tbsp. lemon juice
2 tbsp. soy sauce
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
6 beef eye round steaks, 3/4" thick

Mix broth, lemon juice, soy, garlic powder and pepper in large shallow nonmetallic dish. Add steaks and turn to coat. Cover and refrigerate 1 hr., turning steaks occasionally. Remove steaks from marinade.

Grill or broil steaks 15 min. for medium doneness, turning once and brushing often with marinade. Discard marinade. Makes 6 servings

Campbell Soup Ham and Asparagus Strata

4 cups Pepperidge Farm Country Style Stuffing
2 cups shredded Swiss cheese
1 1/2 cups cooked cut asparagus
1 1/2 cups cubed cooked ham
1 can (10 3/4 oz.) Campbell's Condensed Cream of Asparagus Soup
2 cups milk
5 eggs, beaten
1 tbsp. Dijon-style mustard

Mix stuffing, cheese, asparagus and ham in greased 3-qt. shallow baking dish. Mix soup, milk, eggs and mustard. Pour over stuffing mixture. Bake at 350° for 45 min. or until knife inserted near center comes out clean. Let stand 5 min.

Note: For 1 1/2 cups cooked cut asparagus use 3/4 lb. fresh asparagus, trimmed and cut into 1" pieces or 1 pkg. (about 10 oz.) frozen asparagus spears, thawed, drained and cut into 1" pieces. Makes 8 servings

Campbell Soup Beef and Cornbread Bake

1 lb. ground beef
1 tsp. dried oregano leaves, crushed
3/4 cup Pace Picante Sauce
1 can (8 oz.) tomato sauce
1 can (about 16 oz.) whole kernel corn, drained
1/2 cup shredded Cheddar cheese
1 pkg. (about 8 oz.) corn muffin mix

Preheat oven to 375°. Cook beef and oregano in skillet until browned. Pour off fat. Add picante sauce, tomato sauce and corn. Heat through. Stir in cheese. Pour into 2-qt. shallow baking dish.

Mix corn muffin mix according to pkg. directions. Spread over beef mixture. Bake 25 to 30 min. or until crust is golden brown. Let stand 10 min. Makes 6 servings

Campbell Soup Beef Stroganoff

1 tbsp. vegetable oil
1 lb. boneless beef sirloin steak or beef top round steak, 3/4" thick, cut into thin strips
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 tsp. paprika
1/3 cup sour cream or plain yogurt
4 cups hot cooked whole wheat or regular egg noodles
Chopped fresh parsley

Heat oil in 12" nonstick skillet over medium-high heat. Add beef and cook until well browned, stirring often. Remove beef from skillet. Reduce heat to medium. Add onion to skillet and cook until tender. Pour off fat.

Stir soup and paprika in skillet. Heat to a boil. Stir in sour cream. Return beef to skillet and cook until mixture is hot and bubbling. Serve over noodles. Sprinkle with parsley. Makes 4 servings

Campbell Soup Beef Stroganoff

1 lb. beef sirloin steak or top round steak, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tbsp. olive oil
2 tbsp. chopped onions
2 cloves garlic, minced
1/8 tsp. dried parsley flakes
2 cups sliced mushrooms (about 6 ounces)
1 tsp. dried thyme leaves, crushed
2 cups fresh or frozen whole baby carrots
1 3/4 cups Swanson Beef Broth
1/2 cup Burgundy or other dry red wine
Hot cooked orzo pasta

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 cook until it's well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender.

Add the carrots, broth and wine to 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 orzo. Makes 4 servings