Adding tinned soup to a casserole…

I do add soup sometimes. You can buy low sugar and low salt versions.

Sago

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

All those ingredients you mention would have been well out of my Mum’s budget when we were kids. 🤣🤣🤣

I agree with Jaxjacky.
You’re giving your opinion Sago but others(including myself)don’t say they use it constantly . For convenience it is very useful now and again.

I bought three tins of what is now Batchelors condensed soup (same “livery” as the old Campbells - just a name change) in a B&M store last week. They were 79p each as opposed to the £1.49 that Morrisons charge - when they have them.

Jax I’ll second that.

Sago

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

I’m with you on this Sago. As I’ve said most contain a lot of sugar and I do not put any sugar in my stews, casseroles etc. If anyone is diabetic this is important. But to each their own.

Does anyone rember soup that came in a small box? Cant remember the name but my mil used to add a packetof oxtail to mince and onions and with mash green beans and mint sauce a crusty roll it was to die for i made for years but now you cant buy packet oxtail soup it only comes in tins. I also use mushroom with tuna or chicken pasta bakes.

I don't because of the high sugar and salt content of these soups.

Greenfinch

I agree with Jaxjacky.
You’re giving your opinion Sago but others(including myself)don’t say they use it constantly . For convenience it is very useful now and again.

The OP asked what thoughts we had.

That is what I think.

Half a can is 12% of an adults desired daily salt consumption 0.5% of sugars.

Jaxjacky

Half a can is 12% of an adults desired daily salt consumption 0.5% of sugars.

It varies depending in the soup..

Ilovecheese

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

Me too.

25Avalon

Jaxjacky

Half a can is 12% of an adults desired daily salt consumption 0.5% of sugars.

It varies depending in the soup..

I’m talking specifically Campbell condensed mushroom 25Avalon sorry, that’s what we use.

I have not seen consomme for years - is it still produced?

An Italian gave me a super easy, store cupboard pasta recipe - farfalle, tinned tuna, sauteed onions and garlic, basil if you have any, and asparagus soup. The challenge will be to find the asparagus soup. Baxters seem to be the last remaining producers. It did try if with some broth made with fresh asparagus stalks, but it was flavourless.

I use Campbells condensed with chicken pieces in the slow cooker. Since I’m not using it every day of the week the fat, salt and sugar content doesn’t bother me remotely. I use their chicken one or mushroom, plenty of veg, rice and it’s a nice meal.

dalrymple23

I have not seen consomme for years - is it still produced?

An Italian gave me a super easy, store cupboard pasta recipe - farfalle, tinned tuna, sauteed onions and garlic, basil if you have any, and asparagus soup. The challenge will be to find the asparagus soup. Baxters seem to be the last remaining producers. It did try if with some broth made with fresh asparagus stalks, but it was flavourless.

I'm pretty sure Baxters still do consomme.

I occasionally use a can of soup when making a casserole in the slow cooker. Sainsburys used to do a lovely tomato, red pepper and bean soup, which worked very well. And I also used to use a tin of pea and ham soup with left over cooked ham and veggies, which was delicious.

tanith

Does anyone rember soup that came in a small box? Cant remember the name but my mil used to add a packetof oxtail to mince and onions and with mash green beans and mint sauce a crusty roll it was to die for i made for years but now you cant buy packet oxtail soup it only comes in tins. I also use mushroom with tuna or chicken pasta bakes.

I was just thinking about that reading the previous page! I remember the box being mainly white, but, of course, can’t remember the name.
Of course, I will remember in the middle of the night.

I do sometimes include a consomme for richness.

Daddima

tanith

Does anyone rember soup that came in a small box? Cant remember the name but my mil used to add a packetof oxtail to mince and onions and with mash green beans and mint sauce a crusty roll it was to die for i made for years but now you cant buy packet oxtail soup it only comes in tins. I also use mushroom with tuna or chicken pasta bakes.

I was just thinking about that reading the previous page! I remember the box being mainly white, but, of course, can’t remember the name.
Of course, I will remember in the middle of the night.

I’ve just looked on Google, and I think they were called Chef, made by Crosse and Blackwell.

(I took a screenshot, but don’t see how to add pictures any more)

Thanks for all your comments. It’s interesting to get various ideas on using soup in this way and also seeing the different opinions.

I’ve always made sauces from scratch, but I happened to have this recipe on the one hand and a can of Crosse & Blackwell Cream of Roasted Mushroom Soup on the other, so I made the Chicken and Mushroom Stroganoff this afternoon using the can of soup. By adding the soup, together with chicken stock, sour cream, Worcester sauce and paprika, it tasted absolutely delicious.

I’ve got to an age now where I’m often thinking life’s too short to faff around and stand at the kitchen counter for too long, so this was really easy and a nice surprise. It also had the additional benefit of stretching the meal into more portions.

Mindful of additional additives in canned soup, it’s something I’ll do now and then with no qualms at all.

Why not live dangerously, make the recipe . try it once and make your own mind up.

I have several recipes that use soup. They do not taste remotely 'soupy' once cooked. Liver cooked in minestrone, Chicken a la King using Campbells condensed mushroom soup and a chicken and peanut dish using chicken soup.

In all cases, except the minestrone I used Campbells condensed soups.

M0nica

I have several recipes that use soup. They do not taste remotely 'soupy' once cooked. Liver cooked in minestrone, Chicken a la King using Campbells condensed mushroom soup and a chicken and peanut dish using chicken soup.

In all cases, except the minestrone I used Campbells condensed soups.

Ooh, what's the chicken and peanut dish, M0nica? I like the sound of that...

I will look it up and let you know. Remind me if I forget.

Yes, I do this all the time. Different varieties of soup create really tasty casseroles.