Adding tinned soup to a casserole…

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.

Ilovecheese

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

Me too.

Jaxjacky

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

It varies depending in the soup..

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

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.

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

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.

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.

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.

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.

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

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.

Sago

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

Now and then doesn’t hurt Sago.

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.

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.

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

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

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

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.

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.

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).

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.

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!

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.