Campbell Soup Recipes

Campbell Soup Recipes
Dessert
Lemon raspberry tart:
Prep: 25 min.
Total: 3 hr. 35 min.
Serves: 8
Ingredients:
10 egg yolks
of a 17.3-ounce package Pepperidge farm puff pastry sheets (1 sheet), thawed
1 cup lemon juice
1 cup sugar
1 tablespoon butter
3 squares (1 ounce each) semi-sweet chocolate, melted
1 pint fresh raspberries or strawberries (about 2 cups)
Fresh mint leaves
Directions:
1.
2.
3.
4.
5.
6.
Heat the oven to 400F. Beat the egg yolks in a medium bowl with a fork or whisk.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut off the
corners to make a circle. Press the pastry into a 10-inch tart pan with a removable bottom. Trim the excess
pastry. Prick the pastry thoroughly with a fork. Place a piece of aluminum foil onto the pastry. Add dried
beans or pie weights.
Bake for 20 minutes or until the pastry is golden brown. Remove the foil and beans. Let the pastry cool in
the pan on a wire rack for 10 minutes.
Heat the lemon juice and sugar in a 2-quart saucepan over medium heat to a boil. Remove the saucepan
from the heat. Add the butter and stir until melted. Gradually stir half the lemon mixture into the egg yolks.
Return the egg mixture to the saucepan. Cook and stir for 1 minute.
Spread the chocolate on the pastry. Spoon the lemon mixture over the chocolate. Cover and refrigerate for 2
hours or until set.
Arrange the raspberries on the tart. Garnish with the mint.
Carrot cake with cream cheese frosting:

Prep: 40 min.
Serves: 12
Ingredients:
Vegetable cooking spray

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 cups granulated sugar
1 cups granola oil
4 eggs
5 medium carrots, peeled and grated (about 2 cups)
cup chopped walnuts
1 can (8 ounces) crushed pineapple (about 1 cup), drained, reserving juice
2 packages (8 ounces each) Neufchatel cheese or light cream cheese, softened
cup (1 stick) butter, softened
2 teaspoons vanilla extract
2 cups confectioners sugar
Directions:
1.
2.
3.
4.
5.
Heat the oven to 350F. Spray 2 (9-inch) round cake pans with the cooking spray.
Stir the flour, baking powder, baking soda, salt, cinnamon and ginger in a medium bowl.
Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed for 5
minutes. Stir in the carrots, walnuts, and pineapple. Stir in the flour mixture. Pour the batter into the pans.
Bake for 45 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes
cool in the pans on wire racks for 15 minutes. Remove the cakes from the pans and let cool completely on
wire racks.
Beat the Neufchatel cheese, butter and vanilla extract in a medium bowl with an electric mixer on mediumhigh speed for 2 minutes or until the mixture is smooth and creamy. Beat in the confectioners sugar. Add
the reserved pineapple juice, 1 tablespoon at a time, until the frosting is the desired consistency. Fill and
frost the cake.
Bodacious blondies:
Prep time: 15 min.
Total: 1 hr. 5 min.
Serves: 20
Ingredients:

2 teaspoons baking powder
teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
cup granulated sugar
2 eggs
1 tablespoon vanilla extract
2 cups m&ms semi-sweet or milk chocolate mini baking bits
Directions:
1.
Heat the oven to 350F. Line a 3-quart shallow baking pan with aluminum foil with 2 inches of foil
extending beyond the edges of the pan. Lightly grease the foil.
2.
3.
4.
5.
6.
7.
Stir the flour mixture, baking powder and salt in a medium bowl.
Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high
speed until the mixture is light and fluffy. Beat in the eggs and vanilla extract.
Reduce the speed to low. Slowly add the flour and beat just until combined. Stir in 1 cups m&ms.
Pour the batter into the pan. Sprinkle with the remaining m&ms.
Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging
to it.
Cool the blondies in the pan on a wire rack for 10 minutes. Use the foil to remove the blondies from the pan
and cool completely on a wire rack.
Fudgy brownies:
Prep: 10 min.
Serves: 18
Ingredients:

4 ounces unsweetened chocolate, chopped
1 cup butter flavor Crisco all-vegetable shortening or 1 butter flavor Crisco stick
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 cup plus 2 tablespoons all-purpose flour
Directions:
1.
2.
3.
4.
Line a 13x9x2-inch baking dish with foil. Spray with the cooking spray. Heat the oven to 350F.
Melt the chocolate and butter flavor Crisco in a 2-cup glass measuring cup in the microwave for 2 minutes
on high, or until the Crisco is melted. Stir the mixture until the chocolate is melted and the mixture is
smooth.
Stir in the sugar and vanilla. Add the eggs, one at a time, stirring well after each addition. Gradually stir in
the flour until the mixture is smooth.
Spread the chocolate mixture in the baking dish and bake for 25 minutes or until a toothpick inserted in the
center comes out with fudgy crumbs. Cool the pan completely on a wire rack. Invert the pan onto a baking
sheet. Remove the foil and re-invert the brownies onto a cutting board. Cut into 18 squares.
Chocolate chip cookie bars

Prep: 15 min.
Total: 45 min.
Serves: 36
Ingredients:

1 teaspoon salt
teaspoon baking soda

1 cups firmly packed light brown sugar
cup (3/4 stick) Crisco butter flavor all-vegetable shortening
2 tablespoons milk
1 tablespoon vanilla extract
2 eggs
of a 12-ounce package semi-sweet chocolate pieces (about 1 cup)
1 cup coarsely chopped pecans
Directions:
1.
2.
3.
4.
Heat the oven to 350F. Spray a 13x9-inch baking pan with the cooking spray. Stir the flour, salt and baking
soda in a medium bowl.
Beat the brown sugar, shortening, milk and vanilla extract in a large bowl with an electric mixer on medium
speed until the mixture is creamy. Beat in the eggs.
Reduce the speed to low. Add the flour mixture and beat just until combined. Stir in the chocolate pieces
and pecans, if desired. Spread the dough in the baking pan.
Bake for 20 minutes or until golden brown. Let cool in the pan on a wire rack. Cut into 36 (1 x 2-inch)
bars.
Amazing red devils food cake

Prep: 15 min.
Serves: 12
Ingredients:

cup unsweetened cocoa powder
1 teaspoons baking soda
teaspoon salt
cup (1 stick) butter, softened
1 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cups campbells tomato juice
Creamy butter frosting
Directions:
1.
2.
3.
4.
5.
Heat the oven to 350F. Grease and flour 2 (8-inch) round cake pans.
Stir the flour, cocoa, baking soda and salt in a medium bowl.
Beat the butter and sugar in a large bowl with an electric mixer on medium speed until the mixture is light
and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Reduce the speed to low. Add the flour mixture alternately with the tomato juice, beating well after each
addition. Pour the batter into the cake pans.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans
on wire racks for 10 minutes. Remove the cakes from the pans and cool completely on the wire racks. Frost
and fill with the creamy butter frosting. Refrigerate until ready to serve.
Mint ice cream and cookie dessert

Prep: 25 min.
Serves: 6
Ingredients:
1 bag (7 ounces) Pepperidge farm chocolate mint Milano cookies, crushed

3 tablespoons butter, melted
3 cups mint chocolate chip ice cream, softened
Hot fudge topping
Sweetened whipped cream
6 small candy canes
Directions:
1.
2.
Stir the cookie crumbs and butter in a small bowl. Press the crumb mixture into the bottom of a greased 8inch cake pan.
Spread the softened ice cream over the crumb crust. Cover and freeze for 1 hour. Serve with the hot fudge
and whipped cream. Top each serving with 1 candy cane.
Baklava
Prep: 30 min.
Serves: 24
Ingredients:
1 package (17.3 ounces) Pepperidge farm puff pastry sheets, thawed

1 egg, beaten
cup butter
2 cups finely chopped walnuts
2 teaspoons ground cinnamon
cup packed brown sugar
2 cups granulated sugar
1 cup water
cup honey
1 tablespoon lemon juice
Directions:
1.
2.
Heat the oven to 375F. Lightly grease 2 baking sheets.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Place
the pastry onto a baking sheet. With a sharp knife, score the pastry surface to make 12 (about 4-inch)
triangles. Brush the pastry with the egg. Repeat with the remaining pastry sheet.
3.
4.
5.
6.
7.
8.
Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on
wire racks for 10 minutes. Cut the pastry sheets into triangles along the score marks. Split each pastry into
2 layers, making 48 layers in all.
Heat the butter in a 3-quart saucepan over medium heat. Add the walnuts and cinnamon. Cook and stir until
the walnuts are lightly browned. Stir in the brown sugar. Cook and stir until the brown sugar is dissolved.
Remove the saucepan from the heat.
Spread about 1 tablespoon walnut mixture on each of 24 bottom pastry halves. Top with the top pastry
halves. Place the pastries onto 2 rimmed baking sheets.
Bake for 5 minutes or until the pastries are hot.
Heat the granulate sugar, water, honey and lemon juice in a 3-quart saucepan over medium heat to a boil.
Reduce the heat to low. Cook for 10 minutes, stirring occasionally.
Drizzle the hot honey mixture over the pastries. Let the pastries cool in the pans for 2 hours before serving.
Cut each pastry in half before serving.
Cookies n yogurt
Prep: 5 min.
Total: 5 min.
Serves: 1
Ingredients:
1 container (6 to 8-ounce) fruit-flavored yogurt

Pepperidge farm Nantucket crispy dark chocolate chunk
Cookies (1 cookie), any variety, crumbled
Fresh blueberries, cut-up strawberries or raspberries
Directions:
1.
2.
Spoon half the yogurt into a glass. Top with half the crumbled cookie and half the berries.
Top with the remaining yogurt and berries. Sprinkle with the remaining crumbled cookie.
Chocolate goldfish pretzel clusters

Prep: 5 min.
Total: 37 min.
Serves: 24
Ingredients:
1 package (12 ounces) semi-sweet chocolate pieces (about 2 cups)

2 cups pepperidge farm goldfish pretzel
1 container (4 ounces) multi-colored nonpareils
Directions:
1.
2.
Line a baking sheet with wax paper.

Place the chocolate into a microwavable bowl. Microwave on medium for 30 seconds. Stir. Repeat until
the chocolate is melted and smooth. Add the goldfish and stir to coat.
3.
4.
Drop the chocolate mixture by tablespoonfuls onto the baking sheet. Sprinkle the clusters with the
nonpareils.
Refrigerate for 30 minutes or until the clusters are firm. Keep refrigerated until ready to serve.
Side dishes
Hash brown casserole
Prep: 15 min.
Total: 1 hr.
Serves: 8
Ingredients:
1 can (10 ounces) campbells condensed cream of mushroom soup (regular or 98% fat free)
1 container (8 ounces) sour cream
cup butter, melted (1 stick)
1 bag (32 ounces) frozen has-brown potatoes (about 7 cups)
1 medium onion, chopped (about cup)
1 package (8 ounces) shredded cheddar cheese (about 2 cups)
Ground black pepper
cup crushed corn flakes
Directions:
1.
2.
Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with
the black pepper. Sprinkle the potato mixture evenly with the crushed corn flakes.
Bake at 350F. for 45 minutes or until the mixture is hot and bubbling.
Cheddar ham and potatoes verde

Prep: 15 min.
Total: 1 hr.
Serves: 6
Ingredients:

1 package (30 ounces) frozen country style hash-brown potatoes (shredded potatoes)
1 small onion, finely chopped (about cup)
1 fully-cooked ham steak (about 8 ounces), diced
1 jar (16 ounces) pace garlic and lime verde restaurant style salsa
1 cups shredded cheddar cheese (about 6 ounces)
Chopped fresh cilantro leaves
Directions:
1.
Heat the oven to 400F. Spray a 13x9x2-inch baking dish with the cooking spray.
2.
3.
Layer 4 cups potatoes, onion, ham, salsa and cheese in the baking dish. Top with the remaining potatoes.
Spray with the cooking spray.
Bake for 45 minutes or until the potatoes are tender. Sprinkle with the cilantro.
Mozzarella cheese bread sticks

Prep: 15 min.
Total: 25 min.
Serves: 24
Ingredients:
1 loaf (11 ounces) pepperidge farm mozzarella and garlic loaf

1 cups prego tradional Italian sauce or prego tomato basil and garlic Italian sauce, heated
Directions:
1.
2.
Heat the oven to 400F. Remove the bread from the bag. Carefully separate the bread halves with a fork.
Place the 2 bread halves, cut-side up, onto a baking sheet.
Bake for 10 minutes or until the bread is heated through. Cut each bread half into 12 (1-inch) slices, making
24 in all. Serve with the sauce for dipping.
Broccoli rice casserole

Prep: 20 min.
Total: 50 min.
Serves: 12
Ingredients:
cup (1 stick) butter

1 large onion, chopped (about 1 cup)
1 package (16 ounces) frozen chopped broccoli
1/3 cup milk
1 can (10 ounces) campbells condensed cream of chicken soup (regular or 98% fat free)
1 jar (8 ounces) pasteurized process cheese sauce (like cheez whiz)
1 cups cooked regular long-grain white rice
Directions:
1.
2.
3.
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender-crisp, stirring
occasionally.
Stir the broccoli in the skillet and cook until its tender-crisp, stirring occasionally. Stir in the milk, soup,
cheese sauce and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart
shallow baking dish.
Bake at 350F. for 30 minutes or until the mixture is hot and bubbling.
Creamy Dijon bowties with broccoli
Prep: 20 min.
Total: 35 min.
Serves: 4
Ingredients:
1 can (10 ounces) campbells healthy request condensed healthy request cheddar cheese soup
1 package (10 ounces) frozen chopped broccoli, thawed and drained
cup milk
2 tablespoons Dijon-style mustard
1 teaspoon garlic powder
of a 1-pound package farfalle pasta (about 3 cups), cooked without salt and drained
Directions:
1.
2.
Heat the soup, broccoli, milk, mustard and garlic powder in a 12-inch skillet over medium-high heat to a
boil. Reduce the heat to medium. Cover and cook for 5 minutes, stirring occasionally.
Stir the farfalle in the skillet and cook until the mixture is hot and bubbling, stirring often.
Ranch with bacon mac and cheese

Prep: 20 min.
Total: 50 min.
Serves: 4
Ingredients:
of a 1-pound package penne pasta, cooked and drained

1 jar (14.5 ounces) prego flavored with savory bacon alfredo sauce
of a 1-ounce envelope ranch salad dressing mix
cup shredded Monterey jack cheese
Directions:
1.
2.
3.
Heat the oven to 350F.

Stir the penne, sauce, dressing mix and half the cheese in a large bowl. Spoon the penne mixture into an
8x8x2-inch baking dish. Sprinkle with the remaining cheese.
Bake for 30 minutes or until the penne mixture is hot and bubbling.
Salads
Chicken salad with melon, feta and greens
Prep: 15 min.
Total: 1 hr. 8 min.
Serves: 6
Ingredients:
cup walnut halves

cup lemon juice
cup packed fresh mint leaves
2/3 cup olive oil
2 tablespoons red wine vinegar
teaspoon sugar
Ground black pepper
2 tablespoons Crisco vegetable oil
6 skinless, boneless chicken breast halves (about 1 pounds), pounded to -inch thick
1 ripe cantaloupe, peeled, seeded and thinly sliced
12 ounces feta cheese, crumbled
3 bunches watercress, trimmed and chopped
Directions:
1.
2.
3.
4.
5.
Heat the oven to 350F. Place the walnuts onto a rimmed baking sheet. Bake for 8 minutes or until the
walnuts are lightly browned. Remove the walnuts to a cutting board and let cool for 10 minutes. Coarsely
chop the walnuts.
Heat the lemon juice and cup mint in a 1-quart saucepan over medium-high heat for 1 minute or until the
mint is wilted. Remove the saucepan from the heat. Let stand for 10 minutes. Strain the mint mixture into a
small bowl. Add the olive oil, vinegar and sugar and beat with a fork or whisk. Season the dressing with the
black pepper.
Season the chicken with additional black pepper. Heat 1 tablespoon vegetable oil in a 12-inch skillet over
medium-high heat. Add the chicken in batches and cook for 15 minutes or until its well browned on both
sides and cooked through, adding more oil as needed during cooking. Remove the chicken to a cutting
board. Cut the chicken into thin slices.
Place the chicken, cantaloupe, feta and 2 tablespoons mint into a large bowl. Add half the dressing and toss
to coat.
Place the watercress and remaining mint into a large bowl. Add the remaining dressing and toss to coat.
Divide the watercress mixture among 6 plates. Top with the chicken mixture.
Mixed field greens, asian pears and pecans salad

Prep: 20 min.
Total: 20 min.
Serves: 6
Ingredients:
6 cups spring salad mix

1 asian pears, cut into thin slices
cup pecan halves, toasted
Asian balsamic vinaigrette
Directions:
1.
Arrange the greens, pears and pecans on 6 chilled salad plates, evenly divide the asian balsamic vinaigrette
among the salads.
Broccoli noodle salad and asian peanut citrus sauce
Prep: 20 min.
Total: 30 min.
Serves: 10
Ingredients:
1 package (16 ounces) linguine or other long pasta, cooked and drained
cup crisco canola oil
cup jif creamy peanut butter
cup orange juice
cup lemon juice
cup soy sauce
1 tablespoon sugar
1 small red, yellow or green pepper, chopped (about cup)
1 tablespoon minced garlic
1 pound broccoli florets (about 3 cups)
Directions:
1.
2.
3.
Place the hot linguine into a large bowl. Drizzle with 1 tablespoon oil and toss to coat.
Beat the peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl with a fork or
whisk.
Heat the remaining oil in a 10-inch skillet over medium heat. Add the pepper, onion, and garlic and cook
and stir for 1 minute. Stir in the broccoli and the peanut butter mixture. Reduce the heat to low. Cook until
the vegetables are tender-crisp, stirring often. Add the vegetable mixture to the linguine and toss to coat.
Creamy chicken pasta salad

Prep: 25 min.
Serves: 6
Ingredients:
1 can (10 ounces) campbells healthy request condensed healthy request cream of celery soup
cup plain low-fat yogurt
cup water
1 tablespoon vinegar
1/8 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked without salt and drained
2 stalks celery, sliced (about 1 cup)
1 medium tomato, diced (about 1 cup)
2 cups cubed cooked chicken
Directions:
1.
2.
Beat the soup, yogurt, water, mustard, vinegar and black pepper in a large bowl with a fork or whisk. Add
the pasta, celery, tomato and chicken and toss to coat.
Cover and refrigerate for 3 hours. Stir the salad before serving.
Chicken and bacon salad

Prep: 15 min.
Total: 15 min.
Serves: 4
Ingredients:
6 cups mixed salad greens torn in bite-size pieces

2 medium tomatoes, coarsely chopped (about 2 cups)
2 cans (4.5 ounces each) swanson premium white chunk chicken breast in water, drained
4 slices bacon, cooked and crumbled
cup fat free red wine vinaigrette
Directions:
1.
Layer the greens, tomatoes, chicken and bacon in a large bowl. Pour the vinaigrette over the top and toss
the salad before serving.
Grilled chicken salad

Prep: 15 min.
Total: 30 min.
Serves: 4
Ingredients:
cup prepared Italian salad dressing

4 skinless, boneless chicken breast halves (about 1 pound)
6 cups mixed salad greens torn into bite-size pieces
1 medium tomato, coarsely chopped (about 1 cup)
1 cups pepperidge farm zesty Italian croutons
cup grated parmesan cheese
Real bacon bits
Directions:
1.
2.
3.
Reserve cup dressing

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked
through, turning and brushing often with the remaining dressing. Remove the chicken to a cutting board.
Cut the chicken into thin strips.
Place the greens, tomato, chicken, croutons and cheese into a large bowl. Add the reserved dressing and
toss to coat. Top with the bacon bits.
Chicken pasta salad italiano
Prep: 20 min.
Total: 50 min.
Serves: 4
Ingredients:
3 cups corkscrew-shaped pasta (rotini), cooked and drained

1 small cucumber, cut in half lengthwise and sliced
1 medium tomato, chopped (about cup)
cup frozen peas, thawed
cut fat free Italian salad dressing or reduced fat creamy Italian salad dressing
Directions:
1.
Place the pasta, chicken, cucumber, tomato and peas in a large bowl. Add the dressing and toss to coat.
Cover and refrigerate for 30 minutes.
Southwestern chicken salad

Prep: 20 min.
Serves: 4
Ingredients:
1 pound skinless, boneless chicken breasts, cut into 1-inch cubes

3 teaspoons taco seasoning mix
3 tablespoons lime juice
Reynolds color plastic wrap with ez slide cutter
1 head romaine lettuce, cut into strips
1 large green or red pepper, chopped (about 1 cup)
1 large ripe avocado, peeled, pitted and sliced (about 1 cup)
1 large tomato, cut into wedges
4 ounces shredded cheddar cheese (about 1 cup)
cup low-fat sour cream
cup pace chunky salsa
Directions:
1.
2.
3.
Place chicken into an 8x8x2-inch microwave-safe baking dish. Sprinkle the chicken with the taco seasoning
and toss to coat. Drizzle the chicken with 1 tablespoon lime juice. Cove the dish with the plastic wrap.
Turning back one corner to vent.
Microwave on high for 4 minutes or until the chicken is cooked through, stirring once halfway through
cooking.
Arrange the lettuce on a platter. Top with the chicken, pepper, avocado, tomatoes and cheese. Drizzle the
avocado with the remaining lime juice.
4.
Stir the sour cream and salsa in a small bowl. Garnish with additional pepper, if desired. Cover the platter
and the sour cream mixture with a plastic wrap and refrigerate for 3 hours. Drizzle the salad with the sour
cream mixture before serving.
Soup
Chicken noodles and vegetable soup
Prep: 5 min.
Total: 25 min.
Serves: 6
Ingredients:
6 cups swanson chicken broth (regular, natural goodness or certified organic)

1 teaspoon onion powder
teaspoon dried basil leaves, crushed
teaspoon garlic powder
1 package (about 9 ounces) frozen mixed vegetables
1 cup uncooked medium egg noodles
Directions:
1.
Stir the broth, onion powder, basil, garlic powder and vegetables in a 3-quart saucepan. Heat to a boil over
medium-high heat. Stir in the noodles. Cook for 5 minutes or until the noodles are done.
Country chicken soup

Prep: 10 min.
Total: 40 min.
Serves: 4
Ingredients:

1/8 teaspoon poultry seasoning
1/8 teaspoon dried thyme leaves, crushed
1 medium carrot, sliced (about cup)
1 stalk celery, sliced (about cup)
1 small onion, finely chopped (about cup)
cup uncooked regular long-grain white rice
Directions:
1.
2.
Heat the broth, poultry seasoning, thyme, carrot, celery and onion in a 3-quart saucepan over medium-high
heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is
tender.
Stir the chicken in the saucepan and cook until the mixture is hot and bubbling.
Hearty old fashioned vegetable soup

Prep: 20 min.
Total: 25 min.
Serves: 2
Ingredients:
1 can (10 ounces) campbells condensed old fashioned vegetable soup

1 soup can water
1 can (about 8 ounces stewed tomatoes
cup corkscrew-shaped pasta (rotini), cooked and drained
Grated parmesan cheese
Directions:
1.
Heat the soup, water, tomatoes and pasta in a 1-quart saucepan over medium-high heat until the mixture is
hot and bubbling. Serve with the cheese.
Mac and beef soup

Prep: 25 min.
Total: 40 min.
Serves: 8
Ingredients:
pound ground beef (85% lean)

1 small green pepper, chopped (about cup)
teaspoon dried oregano leaves, crushed
3 cans (10 ounces each) campbells healthy request condensed healthy request tomato soup
4 cups water
2 teaspoons lemon juice
2 cups elbow macaroni, cooked according to package directions without salt (about 4 cups)
Directions:
1.
2.
Cook the beef, onion, pepper, basil and oregano in a 4-quart saucepot over medium-high heat until the beef
is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, water, lemon juice and macaroni in the saucepot and cook until the mixture is hot and
bubbling.
Slow cooker barley and lentil soup

Prep: 15 min.
Serves: 8
Ingredients:
8 cups swanson beef broth (regular or 50% less sodium)

2 cloves garlic, minced
1 teaspoon dried oregano leaves, crushed
4 large carrots, sliced (about 3 cups)
cup uncooked dried lentils
cup uncooked pearl barley
Directions:
1.
2.
Stir the broth, garlic, oregano, carrots, onion, lentils and barley in a 5-quart slow cooker.
Cover and cook on low for 8 to 9 hours or until the lentils and barley are tender.
Chilled summer vegetable soup

Prep: 15 min.
Serves: 6
Ingredients:
1 tablespoon vegetable oil

1 medium zucchini, coarsely chopped (about 1 cups)
1 medium carrot, chopped (about 1/3 cup)
2 green onions, sliced (about cup)
teaspoon garlic powder or 1 clove garlic, minced
3 cups V8 100% vegetable juice
1 can (about 8 ounces whole kernel corn, drained
1 large tomato, chopped (about 1 cups)
Directions:
1.
2.
Heat the oil in a 3-quart saucepan over medium heat. Add the zucchini, carrot, onion, basil and garlic
powder and cook until the vegetables are tender-crisp.
Remove the saucepan from the heat. Stir in the vegetable juice, corn and tomato. Pour the mixture into a
serving bowl. Cover the bowl and refrigerate for at least 4 hours.
Spicy peanut soup

Prep: 15 min.
Total: 45 min.
Serves: 8
Ingredients:
2 tablespoons vegetable oil

2 large onions, diced (about 2 cups)
2 large carrots, diced (about 1 cup)
1 tablespoon minced fresh ginger root
teaspoon ground red pepper
2 large sweet potatoes, peeled and diced (about 3 cups)
1 cup creamy peanut butter
1/3 cup sliced green onions or chives
1/3 cup chopped peanuts
Directions:
1.
2.
3.
Heat the oil in a 4-quart saucepot over medium heat. Add the onions, carrots and ginger and cook until
theyre tender-crisp. Add the red pepper and cook for 1 minute.
Stir the broth and sweet potatoes in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for
20 minutes or until the vegetables are tender. Stir in the peanut butter.
Place 1/3 of the broth mixture in a blender or food processor. Cover and blend until smooth. Pour into a
large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the
pureed mixture to the saucepot. Cook over medium heat until the mixture is hot. Season to taste. Divide the
soup among 8 serving bowls. Top each serving of soup with the green onions and peanuts.
Longevity noodle soup

Prep: 20 min.
Total: 35 min.
Serves: 8
Ingredients:
4 teaspoons cornstarch
2 tablespoons water
1 tablespoon sesame oil
3 tablespoons soy sauce
2 eggs, beaten
1 package (1 pound) thin spaghetti, cooked according to package directions (about 8 cups)
pound sliced cooked ham, cut into 2-inch-long strips (about 1 cup)
4 medium green onions, chopped (about cup)
Directions:
1.
2.
3.
Stir the cornstarch, water and sesame oil in a small bowl until the mixture is smooth.
Heat the broth and soy sauce in a 3-quart saucepan over medium heat to a boil. Stir the cornstarch mixture
in the saucepan. Cook and stir until the mixture boils and thickens.
Reduce the heat to low. Gradually stir the eggs in the saucepan. Remove the saucepan from the heat. Divide
the spaghetti, ham and green onions evenly among 8 serving bowls. Spoon about 1 cup broth mixture into
each bowl and serve immediately.
Taco twist soup
Prep: 10 min.
Total: 35 min.
Serves: 4
Ingredients:
1 pound ground beef

2 teaspoons chili powder
1 teaspoon ground cumin
1 cups swanson beef broth (regular or 50% less sodium)
1 cup pace picante sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 cup uncooked corkscrew-shaped pasta
Sour cream
Directions:
1.
2.
Cook the beef, chili powder and cumin in a 12-inch skillet over medium-high heat until the beef is well
browned, stirring often to break up the meat. Pour off any fat.
Add the broth, picante sauce and tomatoes. Heat to a boil. Stir in the pasta. Reduce the heat to medium and
cook for 15 minutes or until done. Stirring occasionally. Garnish with sour cream.
Roasted tomato and barley soup

Prep: 15 min.
Serves: 8
Ingredients;
1 can (about 28 ounces) diced tomatoes, drained, reserving juice

2 large onions, diced (about 2 cups)
2 tablespoons olive oil
2 stalks celery, diced (about 1 cup)
cup uncooked pearl barley
2 tablespoons chopped fresh parsley
Directions:
1.
2.
Heat the oven to 425F. Place the tomatoes, onions and garlic into a large roasting pan. Drizzle the oil over
the vegetables and toss to coat. Roast for 25 minutes.
Place the vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and
heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the
parsley.
Slow-simmered chicken rice soup
Prep: 10 min.
Serves: 8
Ingredients:
cup uncooked wild rice

5 cups swanson chicken broth (regular, natural goodness, or certified organic)
2 teaspoons dried thyme leaves, crushed
teaspoon crushed red pepper
2 stalks celery, coarsely chopped (about 1 cup)
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
Sour cream (optional)
Chopped green onions (optional)
Directions:
1.
2.
3.
Stir the wild rice, white rice and oil in a 3 1/2-quart slow cooker. Cover and cook on high for 15 minutes
Stir the broth, thyme, red pepper, celery, onion and chicken in the cooker. Reduce the heat to low. Cover
and cook for 7 to 8 hours or until the chicken is cooked through
Serve with the sour cream and green onions, if desired
Hearty homemade chicken noodle soup express

Prep: 15 min.
Total: 30 min.
Serves: 4
Ingredients:
2 cans (10 1/2 ounces each) campbells condensed chicken broth

1 cup water
Generous dash ground black pepper
1 medium carrot, sliced (about cup)
1 stalk celery, sliced (about cup)
2 skinless, boneless chicken breast halves (about pound), cut into 1-inch pieces
cup uncooked medium egg noodles
Directions:
1.
2.
Heat the broth, water, black pepper, carrot, celery and chicken in a 2-quart saucepan over medium-high heat
to a boil
Stir in the noodles. Reduce the heat to medium. Cook for 10 minutes or until the chicken is cooked through
and the noodles are tender
Sweet potato soup with spiced pecans and chive Chantilly
Prep: 30 min.
Serves: 6
Ingredients:
1 tablespoon Louisiana-style hot sauce

1 tablespoon Worcestershire sauce
teaspoon ground black pepper
1 cup large pecan pieces
1 stick (1/2 cup) unsalted butter
1 large onion, coarsely chopped (about 1 cup)
2 bay leaves
2 large sweet potatoes, peeled and cut into cubes (about 4 cups)
1 cup heavy cream
Chive Chantilly
Directions:
1.
2.
3.
4.
5.
6.
7.
Stir the hot sauce, Worcestershire and teaspoon black pepper in a medium bowl. Add the pecans and toss
to coat. Spread the pecans in a single layer on a rimmed baking sheet.
Bake at 250F. for 15 minutes or until the pecans are toasted. Let the pecans cool on the baking sheet on a
wire rack.
Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions
are tender, stirring occasionally.
Stir the broth, bay leaves, remaining black pepper and potatoes in the saucepot and heat to a boil. Reduce
the heat to low. Cover and cook for 10 minutes or until the potatoes are tender.
Stir in the heavy cream and cook until the mixture is hot and bubbling. Remove and discard the bay leaves.
Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until the mixture is
smooth. Pour the mixture into a large bowl. Repeat twice with the remaining broth mixture. Return the
broth mixture to the saucepot and cook until the mixture is hot and bubbling.
Garnish the soup with the chive Chantilly and sprinkle with the pecans.
Santa fe chicken tortilla soup

Prep: 10 min.
Total: 25 min.
Serves: 6
Ingredients:
1 can (12.5 ounces) swanson premium white chunk chicken breast in water, drained
1 cups pace picante sauce
1 cups frozen whole kernel corn, thawed
2 cups coarsely crushed tortilla chips
1/3 cup shredded cheddar cheese or Mexican cheese blend (about 1.3 ounces)
Directions:
1.
2.
Stir the chicken, picante sauce, corn and broth in a 3-quart saucepan and heat to a boil over medium-high
heat. Reduce the heat to low and cook for 5 minutes
Place about 1/3 cup tortilla chips in the bottom of each of 6 serving bowls. Ladle the soup over the chips
and sprinkle each with about 1 tablespoon of cheese. Serve immediately
Asian chicken noodle soup

Prep: 5 min.
Total: 25 min.
Serves: 4
Ingredients:

1 teaspoon soy sauce
1 teaspoon ground ginger
1 medium carrot, diagonally sliced
1 stalk celery, diagonally sliced
red pepper, cut into 2-long strips
2 green onions, diagonally sliced
1 clove garlic, minced
cup broken-up uncooked curly asian noodles
1 cup shredded cooked chicken
Directions:
1.
2.
Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2quart saucepan over medium-high heat to a boil
Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until
the noodles are done
Appetizers and drinks

Smoked salmon dip
Prep: 10 min.
Serves: 2
Ingredients:
2 cups crme fraiche or sour cream

4 ounces smoked salmon, minced
3 tablespoons chopped fresh chives
2 teaspoons vodka
Ground white pepper
Assorted pepperidge farm crackers, mini toasts or homemade potato chips
Directions:
1.
Stir the crme fraiche, smoked salmon, chives and vodka in a medium bowl. Season with the white pepper.
Cover and refrigerate for 1 hour or until chilled. Sprinkle with additional chopped chives, if desired. Serve
the dip with the crackers
Garden vegetable spread

Prep: 20 min.
Serves: 12
Ingredients:
1 package (8 ounces) cream cheese, softened

cup chopped cucumber
1 medium carrot, shredded (about cup)
1 green onion, chopped (about 2 tablespoons)
1 teaspoon lemon juice
teaspoon dried dill weed, crushed or 1 teaspoon chopped fresh dill weed
Pepperidge farm distinctive cracker trio
Directions:
1.
Stir the cream cheese, cucumber, carrot, onion, lemon juice and dill weed in a medium bowl. Cover and
refrigerate for 2 hours. Serve the spread with the crackers
Mini turkey meatballs marinara

Prep: 15 min.
Total: 45 min.
Serves: 14
Ingredients:
1 pound ground turkey

cup pepperidge farm herb seasoned stuffing, crushed
1 egg, beaten
2 cups prego marinara Italian sauce
Directions:
1.
2.
3.
Thoroughly mix the turkey, stuffing, cheese and egg in a large bowl. Shape the mixture into 42 (3/4-inch)
meatballs
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the
meatballs and cook in 2 batches or until theyre well browned on all sides. Remove the meatballs from the
skillet and set aside
Stir the sauce in the skillet and heat to a boil. Return the meatballs to the skillet and reduce the heat to low.
Cover and cook for 5 minutes or until the meatballs are cooked through
Spinach, chicken and ranch dip

Prep: 10 min.
Total: 30 min.
Serves: 34
Ingredients:
1 container (16 ounces) sour cream

1 envelope (about 1 ounce) ranch salad dressing mix
1 package (10 ounces) frozen chopped spinach, thawed and well drained
Fresh vegetables and/or crackers
Directions:
1.
Stir the sour cream, dressing mix, chicken and spinach in a medium bowl. Cover and refrigerate for 20
minutes. Serve with the vegetables and crackers for dipping.
Dinner
Savory lemon chicken
Prep: 15 min.
Total: 35 min.
Serves: 4
Ingredients:

1 pounds skinless, boneless chicken breast halves
1 can (10 ounces) campbells condensed cream of chicken soup (regular, 98% fat free or healthy request)
2 tablespoons water
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
teaspoon paprika
cup chopped green or red pepper
4 lemon slices
Directions:
1.
2.
chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet
Stir the soup, water, parsley, lemon juice, paprika and pepper in the skillet and heat to a boil. Return the
chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked
through. Top the chicken with the lemon slices
Skillet chicken and broccoli

Prep: 10 min.
Total: 30 min.
Serves: 4
Ingredients:
1 tablespoon butter
1 can (10 3/4 ounces) campbells condensed broccoli cheese soup (regular or 98% fat free)
1/3 cup water
2 cups fresh or frozen broccoli florets
Directions:
1.
2.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or
until well browned on both sides
Stir the soup, water, black pepper and broccoli in the skillet and heat to a boil. Reduce the heat to low.
Cover and cook for 5 minutes or until the chicken is cooked through
Beef and rotini skillet

Prep: 20 min.
Total: 40 min.
Serves: 6
Ingredients:
pound ground beef (85% lean)

1 small onion, chopped (about cup)
teaspoon Italian seasoning or dried oregano leaves, crushed
1 can (10 ounces) campbells condensed tomato soup (regular or healthy request)
cup water
1 cup frozen whole kernel corn
1/3 of a 1-pound package corkscrew-shaped pasta (rotini) (about 2 cups), cooked without salt and
drained
Directions:
1.
2.
Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well
browned, stirring often to separate meat. Pour off any fat.
Stir the soup, water and corn in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5
minutes or until the corn is tender. Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle
with the cheese.
15-minute chicken and rice dinner

Prep: 5 min.
Total: 20 min.
Serves: 4
Ingredients:

1 cups water
teaspoon paprika
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli florets
Directions:
1.
2.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until
well browned on both sides. Remove the chicken from the skillet
Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli.
Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and
black pepper. Cover and cook for 5 minutes or until the chicken is cooked through
Chili mac
Prep: 15 min.
Total: 45 min.
Serves: 4
Ingredients:
1 pound ground beef

1 tablespoon chili powder
1 can (14.5 ounces) whole peeled tomatoes, drained and cup up
1 cup frozen whole kernel corn
1 cups elbow macaroni, cooked and drained (about 3 cups)
cup shredded cheddar cheese
Sliced avocado and sour cream
Directions:
1.
2.
3.
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate
meat. Pour off any fat
Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to
low. Cook for 10 minutes
Stir in the elbows. Top with the cheese. Cover and cook until the cheese is melted. Top with the avocado
and sour cream
Lemon herb grilled chicken

Prep: 5 min.
Total: 40 min.
Serves: 4
Ingredients:
1 cups swanson chicken broth or swanson chicken stock

3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
4 bone-in chicken breast halves, skin removed (about 2 pounds)
Directions:
1.
2.
Stir the broth, lemon juice, basil, thyme and black pepper in a small bowl
through, turning the chicken over once halfway through the grilling time and brushing often with the broth
mixture. Discard the remaining broth mixture
Beef taco bake

Prep: 10 min.
Total: 40 min.
Serves: 4
Ingredients:
1 pound ground beef

1 can (10 ounces) campbells condensed tomato soup
cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded cheddar cheese (about 4 ounces)
Directions:
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.
3.
Stir the soup, picante sauce, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a
2-quart shallow baking dish. Cover the baking dish
Bake at 400F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining
cheese
Baked turkey and noodles in sour cream sauce

Prep: 15 min.
Total: 40 min.
Serves: 6
Ingredients:

2 cups milk
3 tablespoons all-purpose flour
1 tablespoon or 4 cubes wylers chicken-flavor instant bouillon
5 cups wide egg noodles, cooked and drained
cup sour cream or plain yogurt
2 cups cubed cooked turkey
1 package (10 ounces) frozen broccoli cuts, thawed
Directions:
1.
2.
3.
4.
Heat the oven to 375F. Spray a 2-quart baking dish with the cooking spray
Heat the milk, flour and bouillon in a 3-quart saucepan over medium heat until the mixture boils and
thickens. Remove the saucepan from the heat. Stir in the noodles, sour cream, turkey and broccoli
Spoon the turkey mixture into the baking dish. Top with the cheese. Cover the baking dish
Bake for 25 minutes or until the turkey mixture is hot and bubbling
Asian grilled chicken

Prep: 5 min.
Total: 1hr. 20 min.
Serves: 4
Ingredients:

1 teaspoons sugar
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
Directions:
1.
2.
3.
Stir the broth, soy sauce, vinegar, sugar, garlic powder and red pepper in a shallow, nonmetallic dish or a
gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and
refrigerate for 1 hour. Remove the chicken from the marinade
through, turning and brushing often with the marinade
Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil and serve with the
chicken
Beef and pasta

Prep: 5 min.
Total: 30 min.
Serves: 4
Ingredients:
pound lean ground beef (85% lean)

1 cups swanson vegetable broth (regular or certified organic)
teaspoon dried oregano leaves, crushed
teaspoon garlic powder
1 can (about 8 ounces( stewed tomatoes
1 cups uncooked medium tube-shaped or corkscrew-shaped pasta
Directions:
1.
2.
Cook the beef in a 10-inch skillet over medium-high heat until its well browned, stirring often to break up
the meat. Pour off any fat
Stir the broth, Worcestershire, oregano, garlic and tomatoes in the skillet and heat to a boil. Stir in the pasta.
Reduce the heat to low. Cover and cook for 10 minutes, stirring often. Uncover
Spaghetti with basil pesto sauce

Prep: 20 min.
Total: 20 min.
Serves: 4
Ingredients:
cup swanson chicken broth (regular, natural goodness or certified organic)

1 cup packed fresh basil leaves
of a 16 ounce package spaghetti, cooked and drained (about 4 cups)
Directions:
1.
Place the broth, basil, garlic and cheese into a blender or food processor. Cover and blend until the mixture
is smooth. Place the basil mixture and spaghetti into a large bowl and toss to coat
Broccoli and garlic penne pasta

Prep: 20 min.
Total: 30 min.
Serves: 4
Ingredients:
1 cup swanson chicken broth or swanson chicken stock

3 cups broccoli florets
of a 1-pound package penne pasta (about 3 cups), cooked and drained
2 tablespoons grated parmesan cheese
Directions:
1.
2.
Heat the broth, basil, black pepper, garlic and broccoli in a 10-inch skillet over medium heat to a boil.
Reduce the heat to low. Cover and cook until the broccoli is tender-crisp
Add the penne and lemon juice and toss to coat. Sprinkle the penne mixture with the cheese
Cheddar and garlic biscuits

Prep: 15 min.
Total: 25 min.
Serves: 24
Ingredients:
5 cups biscuit baking mix or buttermilk biscuit mix

Directions:
1.
2.
3.
Heat the oven to 450F

Stir the baking mix, cheese, broth and garlic in a medium bowl with a fork. Drop 12 spoonfuls dough onto
a baking sheet. Repeat with the remaining dough and another baking sheet
Bake for 10 minutes or until the biscuits are golden brown
Simply quick macaroni and cheese

Prep: 20 min.
Total: 30 min.
Serves: 6
Ingredients:

cup all-purpose flour
cup skim milk
5 sliced process American cheese cut up
3 cups elbow pasta, cooked and drained
Directions:
1.
2.
Stir the broth, flour, black pepper and milk in a 4-quart saucepan until the mixture is smooth. Cook and stir
over medium heat until the mixture boils and thickens
Stir the cheese in the saucepan. Cook and stir until the cheese is melted. Add the pasta and toss to coat
Garlic grilled chicken

Prep: 5 min.
Total: 35 min.
Serves: 4
Ingredients:

Directions:
1.
2.
Stir the broth and garlic in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the chicken
and turn to coat. Cover the dish or seal the bag and refrigerate for 15 minutes. Remove the chicken from the
marinade
through, turning and brushing often with the marinade. Discard the remaining marinade
Garlic chicken, vegetable and rice skillet

Prep: 5 min.
Total: 45 min.
Serves: 4
Ingredients:

3/4 cups uncooked regular long-grain white ricec
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1/3 cup grated parmesan cheese

Paprika
Directions:
1.
2.
3.
chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the
chicken from the skillet
Stir the broth, rice and vegetable in the skillet and heat to a boil. Reduce the heat to low. Cover and cook
for 15 minutes. Stir in the cheese
Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or
until the chicken is cooked through and the rice is tender
Balsamic glazed salmon

Prep: 5 min.
Total: 25 min.
Serves: 8
Ingredients:
8 fresh salmon fillets, -inch thick (about 1 pounds)

Freshly ground black pepper
1 orange
4 teaspoons cornstarch
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
Orange slices
Directions;
1.
2.
3.
4.
Place the fish into a 2-quart shallow baking dish. Sprinkle with the black pepper and drizzle with the oil
Bake at 350F. for 15 minutes or until the fish flakes easily when tested with a fork
Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the orange
Heat the cornstarch, broth, vinegar, brown sugar, orange juice and orange zest in a 2-quart saucepan over
medium-high heat to a boil. Cook and stir until the mixture thickens. Top the salmon with the orange slices
and serve with the sauce
Orange chicken and vegetable stir-fry

Prep: 10 min.
Total: 30 min.
Serves: 4
Ingredients:
2 tablespoons cornstarch
1 pounds skinless, boneless chicken breast halves, cut into strips
3 cups cut-up fresh vegetables (broccoli florets, green and/or red pepper strips and sliced onions)
cup orange marmalade
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)
Directions:
1.
2.
3.
4.
Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth
chicken and stir-fry until well browned, stirring often
Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp
Add the cornstarch mixture and marmalade to the skillet. Cook and stir until the mixture boils and thickens.
Serve the chicken mixture over the rice
New mexico stacked enchiladas

Prep: 30 min.
Total: 50 min.
Serves: 4
Ingredients:
1 pounds ground beef

1 small onion, chopped (about cup)
Ground black pepper
teaspoon new mexico red chile powder or ancho chili powder
3 cups water
12 mission corn tortillas or extra-thin corn tortillas (6-inch)
4 cups shredded cheddar cheese (about 16 ounces)
2 cups shredded lettuce
2 medium tomatoes, diced (about 2 cups)
Pace chunky salsa
Directions:
1.
2.
3.
Cook the beef, onion and black pepper in a 12-inch skillet over medium-high heat until the beef is well
browned, stirring often to separate meat. Remove the beef from the skillet
Add the chile powder and flour to the pan drippings in the skillet. Reduce the heat to low. Cook and stir for
1 minute. Stir in the water. Cook and stir until the mixture boils and thickens. Remove the skillet from the
heat
Place 1 tortilla into the skillet and turn to coat. Repeat with the remaining tortillas. Place 1 dipped tortilla
onto each of 4 plates. Top each with about cup beef mixture and cup cheese. Repeat the layers twice,
making 4 (3-layer) stacks. Sprinkle the stacks with the lettuce, tomato and remaining cheese. Serve with
pace chunky salsa
Fish and pineapple chutney

Prep: 20 min.
Total: 55 min.
Serves: 6
Ingredients:
1 can (20 ounces) pineapple chunks, drained

cup drained chopped pimiento
1 small red onion, finely chopped (about cup)
1 jalapeno pepper, seeded and chopped
cup Crisco vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons packed dark brown sugar
6 firm fish fillets (salmon, flounder or halibut) (about 1 pounds)
Directions:
1.
2.
3.
Stir the pineapple, pimiento onion, jalapeno pepper, 2 tablespoons oil, the vinegar, brown sugar, and
teaspoon black pepper in a nonmetallic bowl. Cover and refrigerate for 30 minutes
Brush the fish with the remaining oil. Sprinkle with the remaining black pepper
Lightly oil the grill rack and heat the grill to medium. Grill the fish for 5 minutes or until it flakes easily
when tested with a fork, turning the fish over carefully once halfway through grilling. Serve the fish with
the pineapple salsa
Grilled citrus chicken with black bean salsa

Prep: 10 min.
Total: 40 min.
Serves: 4
Ingredients:

1/3 cup chopped fresh cilantro leaves
teaspoon crushed red pepper
1 jar (16 ounces) pace chunky salsa
1 can (about 15 ounces) black beans, rinsed and drained
Directions:
1.
Stir 2 tablespoons lemon juice, oil, 3 tablespoons cilantro, garlic and red pepper in a shallow, nonmetallic
dish or gallon size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag
and refrigerate for 20 minutes, turning the chicken over a few times during marinating
2.
3.
4.
Stir the remaining lemon juice, cilantro, salsa and beans in a medium bowl
Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the marinade. Discard any
remaining marinade
Grill the chicken for 10 minutes or until its cooked through, turning the chicken over once halfway through
cooking. Serve the chicken with the salsa mixture
Almond-crusted salmon with thyme and lemon butter sauce

Prep: 15 min.
Total: 30 min.
Serves: 8
Ingredients:
cup plain dry bread crumbs

cup blanched almonds
1 clove garlic
8 salmon fillets (about 3 pounds)
1 tablespoon cornstarch
1 teaspoon chopped fresh thyme leaves or teaspoon dried thyme leaves, crushed
3 tablespoons butter
cup chopped shallow or onion
Directions:
1.
2.
3.
4.
5.
Place the bread crumbs, almonds and garlic into a food processor or blender. Cover and process until the
mixture is finely ground. Gradually pour in the olive oil while the food processor is running and process
until the mixture is moist
Place the fish into a roasting pan. Top the fish with the bread crumb mixture and press to adhere
Bake at 400F. for 15 minutes or until the fish flakes easily when tested with a fork and the bread crumb
mixture is golden. Remove the fish from the oven, cover and keep warm
Stir the cornstarch, broth, lemon juice and thyme in a medium bowl until the mixture is smooth
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender,
stirring occasionally. Stir in the cornstarch mixture and heat to a boil. Cook and stir until the mixture boils
and thickens. Add the remaining butter and cook and stir until its melted. Serve the sauce with the fish
Heavenly sweet potatoes

Prep: 10 min.
Total: 30 min.
Serves: 8
Ingredients:

1 can (40 ounces) cut sweet potatoes in heavy syrup, drained
teaspoon ground cinnamon

1/8 teaspoon ground ginger
cup swanson chicken broth (regular, natural goodness or certified organic)
2 cups miniature marshmallows
Directions:
1.
2.
3.
4.
Heat the oven to 350F

Spray a 1 1/2-quart casserole with cooking spray
Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost
smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top
with the marshmallows
Bake for 20 minutes or until heated through and marshmallows are golden brown
Creamy 3-cheese pasta

Prep: 20 min.
Total: 40 min.
Serves: 4
Ingredients:
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated parmesan cheese
1 cup milk
Directions:
1.
2.
Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta
Bake at 400F. for 20 minutes or until the pasta mixture is hot and bubbling
Tuna noodle casserole

Prep: 20 min.
Total: 45 min.
Serves: 4
Ingredients:
cup milk
2 tablespoons chopped pimientos (optional)
1 cup birds eye sweet garden peas
2 cans (about 5 ounces each) tuna, drained
of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
Directions:
1.
2.
3.
Heat the oven to 400F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart
casserole. Stir the bread crumbs and butter in a small bowl
Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the
bread crumb mixture
Bake for 5 minutes or until the bread crumb mixture is golden brown
Pork chop skillet dinner

Prep: 10 min
Total: 50 min
Serves: 4
Ingredients:
1 tablespoon olive oil or vegetable oil

4 bone-in pork chops, -inch thick (about 1 pounds)
1 cup uncooked regular long-grain white rice
1 can (10 1/2 ounces) campbells condensed chicken broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices
Directions:
1.
2.
3.
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both
sides
Add the onion and rice to the skillet and cook and stir until the rice is browned. Stir in the broth, orange
juice and 2 tablespoons parsley and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes
or until the pork is cooked through and the rice is tender
Top with the orange slices and sprinkle with the remaining parsley
Mexican lasagna
Prep: 25 min
Total: 1 hr 5 min
Serves: 4
Ingredients:
1 can (10 ounces) campbells healthy request condensed healthy request cream of mushroom soup
cup nonfat milk
pound lean ground beef (80% lean)
1 tablespoon chili powder
1 can (10 ounces) campbells healthy request condensed healthy request tomato soup
4 lasagna noodles, cooked without salt and drained
cup shredded reduced-fat cheddar cheese
Directions:
1.
2.
3.
4.
5.
Stir the mushroom soup and milk in a small bowl until the mixture is smooth
Cook the beef, onion and chili powder in a 3-quart saucepan over medium-high heat until the beef is well
browned, stirring often to separate meat. Pour off any fat
Stir the tomato soup in a saucepan and cook until the mixture is hot and bubbling
Layer half the beef mixture, 2 lasagna noodles and half the mushroom soup mixture in an 8-inch squarebaking dish, trimming the noodles to fit the dish, if needed. Repeat the layers. Sprinkle with the cheese
Bake at 400F. for 30 minutes or until the filling is hot and the cheese is melted. Let stand for 10 minutes
before serving
Cheesy chicken and rice casserole

Prep: 15 min
Total: 1 hr 15 min
Serves: 4
Ingredients:
1 can (10 ounces) campbells condensed cream of chicken soup (regular, 98% fat free or healthy request)
1 1/3 cups water
teaspoon onion powder
2 cups frozen mixed vegetables
cup shredded cheddar cheese (about 2 ounces)
Directions:
1.
2.
3.
Heat the oven to 375F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11x8x2inch baking dish
Top the rice mixture with the chicken. Cover the baking dish
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let
the casserole stand for 10 minutes. Stir the rice before serving
Lemon broccoli chicken

Prep: 5 min
Total: 25 min
Serves: 4
Ingredients:
1 lemon

1 can (10 ounces) campbells condensed cream of broccoli soup
cup milk
Directions:
1.
2.
3.
Cut 4 thin slices from the lemon. Squeeze 2 tablespoons juice from the remainder of the lemon
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until
well browned on both sides
Stir the soup, milk, lemon juice and black pepper in the skillet and heat to a boil. Top the chicken with the
lemon slices. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through
Creamy chicken and vegetables

Prep: 5 min
Total: 25 min
Serves: 4
Ingredients:

1 can (10 ounces) campbells healthy request condensed healthy request cream of mushroom soup
cup milk
1/8 teaspoon garlic powder
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
Directions:
1.
2.
chicken and cook until well browned on both sides. Remove the chicken from the skillet
Heat the soup, milk, lemon juice, basil, garlic powder and vegetables in the skillet to a boil. Return the
chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked
through
Creamy chicken pasta salad

Prep: 25 min
Total: 3 hr. 25 min
Serves: 6
Ingredients:
1 can (10 ounces) campbells healthy request condensed healthy request cream of celery soup
cup plain low-fat yogurt
cup water
3 cups corkscrew-shaped pasta, cooked without salt and drained
2 stalks celery, sliced (about 1 cup)
1 medium tomato, diced (about 1 cup)
2 cups cubed cooked chicken
Directions:
1.
2.
Beat the soup, yogurt, water, mustard, vinegar and black pepper in a large bowl with a fork or whisk. Add
the pasta, celery, tomato and chicken and toss to coat
Cover and refrigerate for 3 hours. Stir the salad before serving
Beefy pasta skillet

Prep: 10 min
Total: 25 min
Serves: 4
Ingredients:
1 pound ground beef

1 can (10 3/4 ounces) campbells condensed tomato soup (regular or healthy request)
cup water
cup shredded cheddar cheese
1 cups corkscrew-shaped pasta, cooked and drained
Directions:
1.
2.
Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring
often to separate meat. Pour off any fat
Stir the soup, water, Worcestershire, cheese and pasta in the skillet and cook until the mixture is hot and
bubbling
Skillet mac and beef

Prep: 15 min
Total: 30 min
Serves: 4
Ingredients:
1 pound ground beef

1 can (10 ounces) campbells condensed cream of celery soup (regular or 98% fat free)
cup ketchup
Directions:
1.
2.
Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring
often to separate meat. Pour off any fat
Stir the soup, ketchup, Worcestershire and pasta in the skillet and heat through
Honey glazed salmon

Prep: 10 min
Total: 30 min
Serves: 4
Ingredients:
Reynolds wrap release non-stick aluminum foil

cup honey
1 tablespoon melted butter
1 teaspoon Worcestershire sauce
Ground black pepper
4 fresh salmon fillets (about 1 pound)
1 pound fresh asparagus spears, trimmed
cup chopped walnuts
Directions:
1.
2.
3.
Heat the oven to 400F. Line a 3-quart shallow baking pan with the foil, non-stick-side (dull side) up. Stir
the honey, mustard, butter, Worcestershire sauce and black pepper in a small bowl
Arrange the fish down the center of the pan. Place the asparagus around the fish. Sprinkle with the walnuts.
Drizzle with the honey mixture
Bake for 20 minutes or until the fish flakes easily when tested with a fork
Lemon asparagus chicken

Prep: 5 min
Total: 20 min
Serves: 4
Ingredients:

1 can (10 ounces) campbells condensed cream of asparagus soup
cup milk

Lemon slices (optional)
Directions:
1.
2.
Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until its well
browned on both sides
Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low.
Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired
Cheddar potato casserole

Prep: 10 min
Total: 40 min
Serves: 8
Ingredients:
3 cups prepared mashed potatoes

1 can (10 ounces) campbells condensed cheddar cheese soup
1/3 cup sour cream or plain yogurt
1 green onion, chopped (about 2 tablespoons)
Directions:
1.
2.
Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture
into a 1 -quart baking dish
Bake at 350F. for 30 minutes or until the potato mixture is hot
Skillet herb roasted chicken

Prep: 10 min
Total: 30 min
Serves: 4
Ingredients:

teaspoon ground sage
teaspoon dried thyme leaves, crushed
4 skinless, boneless chicken breast halves or 8 skinless, boneless chicken thighs (about 1 pound)
2 tablespoons butter
cup water
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)
Directions:
1.
2.
3.
Stir the flour, sage and thyme on a plate. Coat the chicken with the flour mixture
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or
until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm
Stir the soup and water in the skillet and cook until the mixture is hot and bubbling. Serve the sauce with
the chicken and rice

Campbell Soup Recipes

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Campbell Soup Recipes

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Campbell Soup Recipes

Carrot cake with cream cheese frosting:

Vegetable cooking spray

2 cups all-purpose flour

Vegetable cooking spray

Chocolate chip cookie bars

Vegetable cooking spray

teaspoon baking soda

Amazing red devils food cake

2 cups all-purpose flour

Mint ice cream and cookie dessert

1 bag (7 ounces) Pepperidge farm chocolate mint Milano cookies, crushed

1 package (17.3 ounces) Pepperidge farm puff pastry sheets, thawed

Heat the oven to 375F. Lightly grease 2 baking sheets.

1 container (6 to 8-ounce) fruit-flavored yogurt

Chocolate goldfish pretzel clusters

1 package (12 ounces) semi-sweet chocolate pieces (about 2 cups)

Line a baking sheet with wax paper.

Cheddar ham and potatoes verde

Vegetable cooking spray

Mozzarella cheese bread sticks

1 loaf (11 ounces) pepperidge farm mozzarella and garlic loaf

Broccoli rice casserole

cup (1 stick) butter

Creamy Dijon bowties with broccoli

Ranch with bacon mac and cheese

of a 1-pound package penne pasta, cooked and drained

Heat the oven to 350F.

cup walnut halves

Mixed field greens, asian pears and pecans salad

6 cups spring salad mix

Broccoli noodle salad and asian peanut citrus sauce

Creamy chicken pasta salad

Chicken and bacon salad

6 cups mixed salad greens torn in bite-size pieces

Grilled chicken salad

cup prepared Italian salad dressing

Reserve cup dressing

Chicken pasta salad italiano

3 cups corkscrew-shaped pasta (rotini), cooked and drained

Southwestern chicken salad

1 pound skinless, boneless chicken breasts, cut into 1-inch cubes

6 cups swanson chicken broth (regular, natural goodness or certified organic)

Country chicken soup

5 cups swanson chicken broth (regular, natural goodness or certified organic)

Hearty old fashioned vegetable soup

1 can (10 ounces) campbells condensed old fashioned vegetable soup

Mac and beef soup

pound ground beef (85% lean)

Slow cooker barley and lentil soup

8 cups swanson beef broth (regular or 50% less sodium)

Chilled summer vegetable soup

1 tablespoon vegetable oil

Spicy peanut soup

2 tablespoons vegetable oil

Longevity noodle soup

Taco twist soup

1 pound ground beef

Roasted tomato and barley soup

1 can (about 28 ounces) diced tomatoes, drained, reserving juice

Slow-simmered chicken rice soup

cup uncooked wild rice

Hearty homemade chicken noodle soup express

2 cans (10 1/2 ounces each) campbells condensed chicken broth