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Campbell’s soup is great on its own, but casserole fans know the stuff is an essential ingredient. ... Recipe: Campbell's . Related: 15 Old-School Dishes Making a Comeback at Restaurants.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken with Herbs Soup; 1 / 2 cup milk; 1 tbsp lemon juice; 4 cup frozen broccoli cuts, thawed; 1 can (2.8 ounces) French's® French Fried Onions (1 1/3 cups)
This recipe comes straight from the soup connoisseurs themselves: Campbell's. Forget beef-based chili and opt for this white chicken chili, which uses red bell peppers, corn, cannellini beans ...
Tomato soup cake is well known as a delicious and interesting way to use canned tomato soup. It originally appeared as a recipe from Campbell's in the 1920s or '30s and has been modified into many ...
1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. 2. Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling.
Heat the oven to 425°F. Stir the soup, chili powder, cheese and chicken in a medium bowl. Place the tortillas onto 2 baking sheets. Spread about 1/4 cup soup mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
5. Mediterranean Rice Bake. If you're looking to go meatless, this Mediterranean-inspired casserole is a solid choice. Mix uncooked white or brown rice with canned tomato soup, sautéed bell ...
1 tbsp vegetable oil; 2 cup cubed cooked ham; 1 medium onion, chopped (about 1/2 cup); 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)