Pat’s Pantry: Start with Canned Soup

By Pat Mills

Cooking with soup today is easy and exciting with all the different kinds of canned soup available. Using soup helps you get a head start on all kinds of foods. – Pat

Cornbread-coated chicken

3 cups corn bread stuffing mix
¼ cup butter or margarine, melted
1 10.75-oz. can condensed cream of chicken soup
1/3 cup milk
2½ pounds meaty chicken pieces, skinned

In a large bowl combine dry corn bread stuffing mix and melted butter; toss to coat. In a medium bowl stir together cream of chicken soup and milk. Dip chicken into soup mixture, coating well; dip into stuffing mixture, pressing with hands to coat chicken pieces. Place coated chicken pieces in an ungreased 15x10x1-in baking pan. Bake, uncovered, in a 375 degrees oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees for breast, 180 degrees for thighs and legs).

Swiss vegetable medley

1 16-oz package frozen loose-pack broccoli, cauliflower, and carrots, thawed
1 10.75-oz can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup dairy sour cream
¼ teaspoon black pepper
1 2.8-oz can French fried onions

In a large bowl combine vegetables, cream of mushroom soup, half of the Swiss cheese, the sour cream, and pepper. Stir in half of the french-fried onions. Spoon vegetables mixture into an ungreased 2-qt square-baking dish. Bake, covered, in a 350-degree oven for 30 minutes. Uncover and sprinkle with remaining cheese and french-fried onions. Bake about 5 minutes more or until heated through.

Barbecued limas

1 16-oz package frozen baby lima beans
4 slices bacon, cut into ½-in pieces
½ cup chopped onion
2 cloves garlic, minced
1 10.75-oz can condensed tomato soup
2 tablespoons packed brown sugar
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
2 teaspoons yellow mustard
1 teaspoon chili powder

In a large saucepan cook lima beans according to package directions; drain and set aside. Meanwhile, in the same large saucepan cook bacon, onion, and garlic over medium heat until bacon is brown and onion is tender. Stir in tomato soup, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir cooked lima beans into tomato soup mixture; heat through.

Round steak with herbs

2 pounds beef round steak, cut ¾-in thick
1 medium onion, sliced
1 10.75-oz can condensed cream of celery soup
½ teaspoon dried oregano, crushed
¼ teaspoon dried thyme, crushed
¼ teaspoon black pepper
hot cooked noodles

Trim fat from round steak. Cut meat into 6 serving-size pieces. Place onion in a 3-½ or 4 qt. slow cooker; place meat over onion. In a small bowl combine soup, oregano, thyme, and pepper; pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Serve over noodles.


• Always line your refrigerator drawers with a double piece of paper towel to absorb the excess moisture.
• To prevent beans from becoming mushy, try adding a small amount of baking soda to the water while they are cooking.

You must be logged in to post a comment Login