What Do You Do With Canned Soup?
I stopped buying canned soup years ago once discovering how easy it was to make my own but I do have a few cans of the stuff that was "gifted" to me and I find ways to use it up. One of my favorite with the condensed tomato soup is to make a recipe that used to be on the soup can when I was growing up; basically a browned pork chop smothered in tomato soup, onions & bell peppers then baked until tender. I still love this dish.
Other dishes are a potato casserole with french onion soup; queso taco soup with cheddar cheese soup, seasoned taco meat, roasted jalapenos and crispy tortilla strips over the top; and I use chicken with white & wild rice as a base for a chicken and wild rice pot pie with some additions.
What are some innovative dishes you make with canned soup?
There's really only three places I used canned soup.
I use condensed cream of mushroom soup in my old fashioned sandwich press (I call it the flying saucer sandwich maker) - it crimps together two pieces of bread with a slightly liquid filling, and is then toasted over the burner of the stove.
I also use it as a base for a few casseroles - the tuna/noodle/green bean variety in particular.
I also like eating undiluted cream of mushroom soup, but that's just a weird personal quirk.
The kids' favourite mac and cheese starts with a can of tomato soup warmed up, milk, butter and cheese are added to it and then the cooked elbow noodles. It all gets topped with more cheese. I have a home daycare and all of the kids love this and they must tell their parents about it because I always get asked how I make my mac and cheese. I am always embarrassed to admit it starts with a can of soup!
I haven't made it in years, but I used to use can of golden mushroom soup as the sauce for the meat layer in my sheperd's pie. I sometimes use the golden mushroom soup along with some onions over a roast in the slow cooker, makes a decent gravy.
I just made this last night - my grandma Katherine's recipe:
2 C elbow macaroni
2 T butter or margarine
1 can cream of tomato soup (low-sodium/light is okay)
1/2 soup can water
2 C shredded Cheddar cheese
Cook noodles al dente. Drain and stir in butter until it melts, then add the soup, water, and cheese. Pour into greased/sprayed casserole dish and bake 1 hour at 325.
1. You can shorten the baking time and increase the temperature - it's pretty forgiving - and/or run it under the broiler to crisp up the top...
2. ... which, IMHO, is the best part, so I tend to use a larger dish for maximum surface area.
In our house we make a very tasty clam chowder in the slow cooker using a tin of cream of mushroom soup.
Generally though, I don't use tin soup. I do keep tomato and mushroom in stock as it makes a versatile back up plan ingredient.
I've eschewed canned soups for a while now, but recently found myself cutting out coupons for Campbell's soups and think I'll keep some cream soups in stock because they make casseroles etc. so quick and easy.
Up until about 2 years ago, I was addicted to Campbell's tomato soup, but not so much anymore. I like to use their mushroom and celery soup for dishes such as tuna casserole and chicken cordon bleu.