I found a can of this in my cupboard and can't remember for the life of me why I bought it - don't think I have ever used it before. Can you share some recipes that use this soup?
I have a can bouncing around in my cupboard too. Waiting for recipes too. Thanks!
Here's 2 appetizers and 2 veggie recipes. They both came out a a Cooking With 4 Ingredients cookbook.
Speedy Cheese Dip
2 cans cheddar cheese soup
1 can (10 1/2 oz) diced tomatoes and green chilies
1 can cream of chicken soup
pinch of cayenne pepper
Mix all ingredients together in a saucepan (add up to 1/2 tsp of salt if needed). Serve hot with chips.
Hot, Rich Crab Dip
1 can cheddar cheese soup
1 16oz box Mexican velveeta cheese cubed
2 6 oz cans crabmeat, flaked
1 16 oz jar salsa
In a microwaveable bowl, combine the cheese soup and velveeta.
Microwave at 1 minute intervals until cheese melts
Add the crabmeat and salsa, mixing well. Serve hot with chips
1 16oz package frozen whole kernel corn
1 bell pepper, chopped
1/3 cup chopped celery
1 can cream of cheddar cheese soup
Cook corn in microwave according to package directions; drain well
To the corn add the bell pepper and celery. SXtir in soup; mixing well.
Pour into a buttered 2-1uart casserole and bake covered at 350 for 30 minutes.
1/2 cup milk
1 16zo bag frozen broccoli flowerets, cooked
1 2.8 oz can french-fried onion rings
In a 2-quart casserole, mix soup, milk, and broccoli.
Bake at 350 for 25 minutes.
Stir. Sprinkle onions over broccoli mixture.
Bake 5 more minutes or until onions are golden.
Here's a couple more. All from the same book. If I ever find my Campbell's soup cookbook I'll post a few from them.
1/3 cup sour cream
2 fresh green onions, chopped
3 cups instant seasoned mashed potatoes, prepared
In a saucepan, heat soup; add sour cream, onion and a little black pepper.
Stir in potatoes until well blended.
Pour into a buttered 2-quart casserole.
Cook at 350 for about 25 minutes.
3 boneless, skinless chicken breasts, cubed
2/3 cup chunky salsa
10 flour tortillas
Cook chicken in skillet until juices evaporate, stirring often.
Add soup and salsa and heat thoroughly.
Spreat about 1/3 cup soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water, fold over and seal. Place on 2 baking sheets.
Bake at 400 for 5 to 6 minutes.
Here's another one out of a Bisquick Cookbook.
Quick Cheeseburger Bake
1 pound ground beef
3/4 cup chopped onion
1 can Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
1/4 cup milk
2 cups Bisquick (original OR Reduced Fat will work)
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 500. Generously grease 9X13 baking dish. Cook beef and onion in 10 inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk; remove from heat.
Stir baking mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese.
Bake uncovered 30 minutes. 8 to 10 servings.
Crockpot Macaroni and Cheese - great comfort food - yummy!
1 lb. macaroni
1 stick butter or margarine
2 eggs, beaten
1 lg. can evaporated milk
1 c. milk
3 c. grated cheddar cheese
Spray crockpot with nonstick cooking spray. Reserve 1/2 c. grated cheese. Cook macaroni according to package directions; drain. Stir together noodles, margarine, eggs, milk, cheese and soup. Sprinkle reserved cheese over top. Cook on low 3 - 4 hrs.
Found my Campbell's Soup Cookbook and thought I'd pass along a few more for your cheese soup. Hope they help. I only went through about half of the book. Will post more as I find them. Kim
Quick Skillet Stew
1 can (about 16 oz) small whole white potatoes
1 can (12 oz) luncheon meat, cubed
1 can (about 8 oz) sliced carrots, drained
2 tablespoons instant minced onion
1/2 teaspoon prepared mustard
1/8 teaspoon garlic powder
Drain potatoes, reserving 1/3 cup liquid; slice. In skillet, combine potatoes and reserved liquid with remaining ingredients. heat; gently stir occasionally. Makes about 5 cups.
Beef and Potatoes Au Grautin
1 pound ground beef
1 medium onion, shopped
1/3 cup water
1 can (about 16 oz) small whole white potatoes, drained and sliced
In skillet, brown beef and cook onion until tender (use shortening if necessary). Stir to separate meat; pour off fat. Blend in soup and water; add potatoes. Heat; stir occasionally. Makes about 4 cups.
Left Bank Chicken
3 pounds chicken parts
3 tablespoons shortening
1 can (16oz) tomatoes, drained and chopped
1 cup sliced onion
1 teaspoon dried dill weed, crushed
1 teaspoon salt
1 package (9 oz) frozen cut green beans
1 package (10 oz) frozen cauliflower
1/4 cup water
1 to 2 tablespoons flour
In large heavy pan, brown chicken in shortening; pour off fat. Add soup, tomatoes, onion, and seasonings. Cover; cook over low heat 25 minutes. Add beans and cauliflower; cook 20 minutes more or until done. Stir occasionally. Remove chicken and vegetables to serving dish. Gradually blend water into flour until smooth; slowly stir into sauce. Cook, stirring until thickened. Serve with chicken mixture and noodles. Makes 6 servings.
2 pounds chicken parts
2 tablespoons butter or margarine
1/2 cup cut-up canned tomatoes
1/3 cup finely chopped onion
1/4 teaspoon basil leaves, crushed
In skillet, slowly brown chicken in butter (about 30 minutes). Add remaining ingredients. Cover; cook over low heat 15 minutes or until done. Stir occasionally. Makes 4 servings.
I have been trying to find a recipe I had years ago. It is a wonderfully delicious cheesecake pie that used cheddar cheese soup. Does anyone have this recipe? I made it many times for my husband and now, my son is grown and I've never made it for him and would like to do so. Thanks in advance!
Here is one that Kate 11 posted
1 package of spaghetti or vermicelli, cooked and well drained
1 bell pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1 can Rotel diced tomatoes with green chilies
1 13 ounce can mushrooms
2 cans cream of chicken soup or you can use 1 can of cream of chicken and 1 can Nacho cheese soup
2 10 ounce can chunk chicken, drained (I use cooked boneless skinless breast, about 3 large)
2 cups grated cheddar cheese
Garnish with: Sliced green onions and sliced black olives
In a large frying pan saute onion, pepper, and garlic in a bit of butter. Add mushrooms, tomatoes, canned chicken and soup. Let simmer 10 minutes. If using cooked boneless chicken let mixture simmer 10 then add in the chicken.
In a large bowl combine pasta with soup mixture and cheese, reserving a 1/2 cup of cheese to sprinkle on top, mix well.
Pour into greased 9x13 dish , top with 1/2 remaining cheese and bake at 350º for 45-60 minutes.
Sprinkle with green onions and olives if desired.
I don't see why you couldnt' sub Cheddar cheese soup for this.
Faith is not demanding what we want; it is trusting God's goodness in spite of life's tragedies. Dave Branon
Kim I hadn't even noticed this was an old post but since I found this, figured I would put it here just in case. This is not my recipe and I haven't tried it. Willow posted it in 2005 on an old thread.
David's Favorite Tuna casserole(DH)
1 can tuna(drained)
1 can chedder cheese soup
1 can cream of mushroom soup
1 can of mushrooms (drained)
1 8oz tub of sour cream
1 pk. egg noodles
Ritz crackers for topping or crushed chips
Cook noodles(drain)mix all ingridents together with noodles pour in casserole dish, top with crushed ritz.Bake at 350 for about 20-30 minutes.
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