Adding tinned soup to a casserole…

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

No I think it spoils the natural flavour

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.

I have never done this

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

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

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.

Misuse of an apostrophe there- should check before posting!

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!

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.