Adding tinned soup to a casserole…

I can’t bring myself to add tinned soup to a casserole or anything else. I prefer my own natural ingredients from scratch. Tinned soups tend to have a lot of sugar apart from other additives.

I guess it's all a matter of taste. Back in the day I had a recipe for 'Swiss steak' where you coated the steak in packet tomato sauce and then cooked it slowly in the rest. We ate it with veg and mashed potatoes and it was our favourite meal- really delicious.

However, over time the packet soup lost all it's flavour so we stopped making it.

It then became very un-trendy to use any soup in recipes.

Now I think tinned soup can be very unhealthy but there really isn't any difference between adding homemade soup and a casserole.

I wouldn't do it now but I enjoy the odd can of soup in the winter as a rare treat- only Heinz Tomato soup though!

Misuse of an apostrophe there- should check before posting!

I use tinned soup a lot in recipes and always find it very successful. When my vegetarian DD comes I sometimes make a Quorn and mushroom stroganoff (adding a little brandy and a tin of mushroom soup) and there is never any left. I use condensed mushroom soup as the basis of a pasta sauce and condensed tomato soup added to mince to make tomato mince. All lovely and the soup enhances the flavour without being noticeable as soup.

I use Campbell condensed mushroom soup occasionally with chicken, low saturated fat and tasty

I use Campbells condensed as well. Mushroom or chicken. Works very well.

I have used Campbell's condensed mushroom soup in a chicken and broccoli casserole. It was delicious. I haven't seen the soup for years though

I have never done this

keepingquiet

Misuse of an apostrophe there- should check before posting!

I find it almost impossible to type ‘its’ because the IPad constantly inserts an apostrophe, sometimes I have to correct it three or four times.

No I think it spoils the natural flavour

I very often use Baxter’s French onion in a beef stew…

Jaxjacky

I use Campbell condensed mushroom soup occasionally with chicken, low saturated fat and tasty

Yes, it has to be condensed soup, straight from the tin. Regular, non-condensed soups are not nearly as effective.

My DH's speciality dish is a mixture of onion, garlic, pepper, mushrooms, with some Quorn mixed in (I imagine you could use any kind of meat instead). Stir-fry it all together & add a tin of Campbell's condensed soup at the end. Served with rice, mashed potato or pasta, it's delicious. Leftovers are served the next day, under a pie crust or poured over a jacket potato. Making myself hungry now, maybe I'll suggest that he makes dinner tonight!

I’ve used soups in many dishes with success, you just need to experiment.
Can I give a shout out to M&S soups while am here, the cream of chicken and the mushroom soups are good and priced around 65p and all the other soups around £1.10 the chunky veg and chicken and the chunky veg and the Mexican style chilli bean chunky soups are yummy on their own with crusty bread or used in other recipes.

Grandmabatty

I have used Campbell's condensed mushroom soup in a chicken and broccoli casserole. It was delicious. I haven't seen the soup for years though

Mushroom, tomato or chicken all available in Tesco's & Sainsbury's. Sadly, Campbell's seem to have discontinued their condensed celery soup (loved it in a potato & broccoli stew).

My Mum was a great cook and had to work to a tight budget. She used to add a tin of soup, I think it was Campbell’s condensed to a casserole with loads of home grown veg and some meat to make it go a bit further. We all used to wolf it down when we came in from school on a winter night.

I’ve been using Campbells (now rebranded Batchelors) condensed soups for years to add to things like shepherds pie, chicken and mushroom for a pie filling, and to make meatballs with tomato rice, which is a risotto with home meat balls which is baked in the oven and a particular favourite with my family. I’m a good cook but not a purist.

Interesting about the brand name. It is still called Campbell’s around here but did disappear for a while and came back with a 50% price rise. It used to be about 99p but I have to pay £1.50 in Tesco now. Also there are fewer varieties now. I don’t see celery which I used to love or onion. It is no longer an economical addition to a variety of meals

Your adding a load of processed rubbish, just add mushrooms,wine,thyme and cream.

I used to make a chicken, leek and mushroom casserole using tinned mushroom soup in the slow cooker when I wanted a no-effort dinner on days I was doing my 5 hour commute and my (primary school age) DDs had skating practise until 8pm.

I'm pretty sure I did a potato, cheese and onion bake that involved some powdered cream of onion soup powder to season the sauce.

A great recipe that involved no soup is Nigella's Slow Cooker pasta (have also done it with beef and chicken mince) - you make what looks like a very watery bolognese - but 25 minutes before you eat you tip in macaroni and it soaks up the sauce - alphabet soup pasta was also popular and another skating night special.
www.nigella.com/recipes/slow-cooker-lamb-and-pasta

When I used to make cottage pie back in the day for our family of four, I used to add a made up packet soup of oxtail soup (with less water, say half a pint) to the fried mince and onions. Stirred it in, topped with mash. It really was delicious.

These threads always bring out the food snobs, lol! My mum used to make what she called Russian fish pie. If I remember rightly, the recipe had originally come from a Campbell's soup tin, as it used their mushroom soup and had smoked haddock, rice and hard boiled eggs in it, all wrapped in pastry. It may have other ingredients too, I can't quite remember - but it was delicious.

Sago

Your adding a load of processed rubbish, just add mushrooms,wine,thyme and cream.

Now and then doesn’t hurt Sago.

I have a ‘super quick and easy’ recipe I’ve used now and then for years when I really can’t be bothered/I’m too tired to cook properly. A tin of tuna, drained and flaked, mixed with a tin of warmed-up condensed mushroom soup (not diluted) all mixed with cooked pasta.
Actually very tasty. We just have it with frozen peas.

Apart from that, I’ve never used tins in recipes.