Adding tinned soup to a casserole…

Ha ha!
Thank you!

Pasta arthritic hands!

Sorry I meant to type chilli pasts dishes and chicken pie hastily posted.

Readhead - what is a chilli pasta pie please?

My mum used tinned condensed soup especially in between her work shifts. They were used to make up some tasty meals as she had a lot of us to feed.
I always have them in my cupboard they make up some really easy meals chilli pasta pies etc. I cook from scratch most of the time I don’t eat ready meals so a little occasional cheat does me.

My dad used to make a lovely beef stew. He always put a tin of oxtail soup into it.

I also make no class difference between casseroles or dishes containing the odd pack of something not sanctified, and those made with pure as a drivn snow perfect natural ingredients.

If the recipe looks good and when prepared tastes good, it stays in the system, and that is that,

I am not sure of all this retro stuff, if I see a recipe that sounds interesting I will try it and if we enjoy it it gets added to my recipe index.

My reprtoire includes a number of recipes including a tin of soup and I am as likely to have picked them up this century as at any earlier date.

I think adding tinned soup was very much a thing of the 60’s ad 70’s, maybe 80’s - the era of Delia’s “How To Cheat at Cooking” when we were stretching our wings in the kitchen.
I remember (but alas not well enough) a popular starter made with Philadelphia Cream Cheese and condensed Campbell’s Consommé, plus maybe a dash of Lea&Perrins. You served it with Melba toast. I don’t think you can even get condensed consommé any more but if anybody knows better I’d be happy to hear! I always had a few tins of Campbells condensed in the cupboard - oxtail to add to a beef stew, or chicken or mushroom for a chicken casserole or pasta thingy. As GM said, very retro.

Another condensed mushroom soup person here. Only for "quick and lazy" days. Maybe twice a year.

I use it in dishes needing a creamy mushroom sauce - mushroom Pappardelle or a stroganoff type dish. It isn't enough on its own but is a shortcut.

You won't need to add salt .

Curiously, there were several recipes using tinned soups for retro meals in yesterday’s paper supplement, including a chicken and mushroom casserole.

I use Mushroom cup a soup when I make Mushroom Stroganoff and I use Campbells condensed chicken soup for chicken and rice. I also use Asparagus cup a soup in some chicken dishes. Just gives it a bit of extra flavour

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

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

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 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.

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

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.

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)

I do sometimes include a consomme for richness.

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 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.

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 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.

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.