28+ Delicious Campbell’s Mushroom Soup Recipes for Every Occasion

Campbell’s Mushroom Soup is a pantry staple that brings rich flavor and creamy texture to a wide range of dishes.

Whether you’re making comforting casseroles, hearty stews, or simple pasta sauces, this versatile ingredient can elevate your recipes in a flash.

In this blog, we’re sharing over 28 delicious Campbell’s Mushroom Soup recipes that will inspire you to get creative in the kitchen.

From easy weeknight meals to crowd-pleasing casseroles, there’s something for everyone to enjoy.

So, grab a can of Campbell’s and let’s dive into these tasty dishes that make cooking a breeze!

28+ Delicious Campbell’s Mushroom Soup Recipes for Every Occasion

With its creamy texture and rich flavor, Campbell’s Mushroom Soup serves as the perfect base for a variety of mouthwatering dishes.

Whether you’re looking for a quick dinner, a comfort food classic, or a new twist on old favorites, these 28+ recipes offer a fantastic array of options to suit any taste or occasion.

So, next time you find yourself in need of an easy meal that doesn’t compromise on flavor, turn to Campbell’s Mushroom Soup and explore these delicious, easy-to-make recipes.

Creamy Campbell’s Mushroom Soup Chicken Bake

This creamy chicken bake features Campbell’s Mushroom Soup as a base, creating a comforting and rich dish. Perfect for family dinners, it combines tender chicken, vegetables, and a cheesy topping, all baked to perfection. This dish is easy to prepare and delivers a deliciously creamy texture that everyone will enjoy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can Campbell’s Cream of Mushroom Soup
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup frozen peas
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup crushed crackers or breadcrumbs for topping

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and season the chicken breasts with salt, pepper, garlic powder, and onion powder. Sear the chicken on both sides for about 3-4 minutes until browned.
3. In a bowl, mix the Campbell’s Cream of Mushroom Soup and sour cream until well combined.
4. Add the peas to the soup mixture and stir.
5. Arrange the seared chicken breasts in a baking dish and pour the soup mixture over them, ensuring the chicken is evenly covered.
6. Sprinkle the shredded cheddar cheese and crushed crackers over the top.
7. Bake for 30 minutes or until the chicken is cooked through and the topping is golden and bubbly.
8. Serve with rice or mashed potatoes for a complete meal.

This creamy chicken bake is an absolute winner when it comes to comforting dinners. The use of Campbell’s Cream of Mushroom Soup simplifies the process while delivering rich flavor. With a cheesy, crispy topping and tender chicken, it’s a meal that will become a family favorite. Whether you serve it on a busy weeknight or as part of a special meal, it’s sure to be a hit!

Campbell’s Mushroom Soup Beef Stroganoff

This Beef Stroganoff recipe uses Campbell’s Mushroom Soup to create a rich, velvety sauce that pairs beautifully with tender beef and egg noodles. The creamy texture and savory flavors come together quickly, making this dish an ideal choice for both weeknight dinners and special occasions.

Ingredients:

• 1 lb beef sirloin or stew meat, cut into strips
• 1 can Campbell’s Cream of Mushroom Soup
• 1 cup beef broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon Worcestershire sauce
• 1/2 cup sour cream
• Salt and pepper, to taste
• 4 cups cooked egg noodles
• Fresh parsley for garnish

Instructions:

1. In a large skillet, melt butter over medium-high heat. Add the beef strips and cook until browned on all sides. Remove the beef and set it aside.
2. In the same skillet, add the onions and garlic, sautéing for 2-3 minutes until softened.
3. Sprinkle the flour over the onions and garlic, stirring to form a roux. Cook for 1 minute.
4. Gradually add the beef broth, stirring constantly to avoid lumps. Stir in the Campbell’s Cream of Mushroom Soup and Worcestershire sauce.
5. Return the beef to the skillet and simmer on low heat for 15 minutes, allowing the sauce to thicken and the flavors to meld.
6. Stir in the sour cream and season with salt and pepper to taste.
7. Serve the beef stroganoff over a bed of egg noodles and garnish with fresh parsley.

This Beef Stroganoff is a decadent, creamy dish that’s perfect for satisfying your cravings for rich comfort food. The use of Campbell’s Cream of Mushroom Soup enhances the flavor and simplifies the process, creating a smooth, creamy sauce that complements the tender beef. Paired with egg noodles, it’s a hearty and fulfilling meal that will leave everyone asking for seconds.

Campbell’s Mushroom Soup Vegetable Casserole

This vegetable casserole is a wholesome, comforting dish that combines Campbell’s Mushroom Soup with a variety of fresh vegetables and a crunchy topping. Ideal for vegetarians or anyone looking for a hearty side dish, this casserole is flavorful and easy to make, perfect for family gatherings or a cozy dinner.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup
• 2 cups mixed vegetables (carrots, peas, corn, green beans, etc.)
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 small onion, chopped
• 1 cup crushed crackers or breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper, to taste
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the Campbell’s Cream of Mushroom Soup, milk, and shredded cheese.
3. Stir in the mixed vegetables and chopped onion, then season with salt, pepper, thyme, and garlic powder.
4. Pour the vegetable mixture into a greased 9×13-inch baking dish.
5. In a small bowl, combine the crushed crackers or breadcrumbs with the melted butter and sprinkle evenly over the top of the casserole.
6. Bake for 25-30 minutes until the casserole is hot and bubbly and the topping is golden brown.
7. Serve warm as a side dish or a light main course.

This vegetable casserole is the perfect combination of creamy, cheesy, and crunchy textures. The use of Campbell’s Cream of Mushroom Soup creates a rich base that ties together the medley of vegetables, while the buttery cracker topping adds a delightful crunch. It’s a versatile dish that works well as a side or a vegetarian main dish, making it an excellent choice for family meals or gatherings.

Creamy Campbell’s Mushroom Soup and Sausage Pasta

This hearty and creamy pasta dish features Campbell’s Cream of Mushroom Soup, which provides a rich, velvety sauce that coats the pasta perfectly. The addition of savory sausage adds depth and flavor, making it a delicious and satisfying meal for any day of the week. Quick and easy, this recipe is a crowd-pleaser!

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 can Campbell’s Cream of Mushroom Soup
• 1 cup chicken broth
• 12 oz penne pasta
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the penne pasta according to the package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it apart with a wooden spoon as it cooks.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Pour in the Campbell’s Cream of Mushroom Soup and chicken broth, stirring to combine. Season with oregano, salt, and pepper. Let the sauce simmer for about 5 minutes to thicken slightly.
5. Stir in the cooked pasta and Parmesan cheese, mixing well to coat the pasta with the creamy sauce.
6. Serve the pasta in bowls, garnished with fresh basil or parsley.

This creamy sausage pasta is a comforting and filling dish that combines the rich flavors of Italian sausage and the smooth texture of Campbell’s Cream of Mushroom Soup. The addition of Parmesan cheese gives it an extra layer of richness, while the garlic and oregano add a touch of aromatic warmth. It’s a simple yet delicious meal that’s perfect for weeknight dinners or casual gatherings.

Campbell’s Mushroom Soup Shrimp and Rice Skillet

This shrimp and rice skillet recipe is a one-pan wonder, making it perfect for a quick, flavorful dinner. The creamy sauce made with Campbell’s Cream of Mushroom Soup complements the succulent shrimp and tender rice, creating a dish that’s both comforting and elegant. It’s an easy, satisfying meal for busy nights or when you want to impress your guests.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can Campbell’s Cream of Mushroom Soup
• 1 cup chicken broth
• 1 cup long-grain white rice
• 1/2 cup frozen peas
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the shrimp to the skillet and season with salt, pepper, paprika, and cayenne pepper. Cook until the shrimp turns pink, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the Campbell’s Cream of Mushroom Soup and chicken broth. Stir to combine and bring to a simmer.
4. Add the rice and frozen peas to the skillet, stirring to coat with the sauce. Cover and let the rice cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
5. Return the cooked shrimp to the skillet and stir everything together. Let it cook for another 2-3 minutes to heat through.
6. Serve the shrimp and rice skillet with fresh lemon wedges for added zest.

This Shrimp and Rice Skillet is the perfect balance of creamy, savory, and fresh. The Campbell’s Cream of Mushroom Soup creates a smooth sauce that envelops the rice and shrimp, making each bite flavorful and comforting. The addition of peas adds color and sweetness, while the lemon brightens up the dish. This is a simple yet sophisticated recipe that’s sure to become a family favorite.

Campbell’s Mushroom Soup Breakfast Casserole

This breakfast casserole is a delicious and easy dish to prepare for a special weekend brunch or a holiday breakfast. With the creaminess of Campbell’s Cream of Mushroom Soup, eggs, sausage, and cheese, it’s a hearty and filling meal that will satisfy everyone. It’s a make-ahead dish that you can pop in the oven when you’re ready to serve.

Ingredients:

• 1 lb breakfast sausage
• 1 can Campbell’s Cream of Mushroom Soup
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1 cup milk
• 2 cups frozen hash browns, thawed
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh chives for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, cook the sausage over medium heat until browned and crumbled. Drain any excess fat and set the sausage aside.
3. In a large bowl, whisk together the eggs, milk, and Campbell’s Cream of Mushroom Soup until smooth. Stir in the shredded cheddar cheese, thyme, salt, and pepper.
4. Spread the thawed hash browns evenly in the bottom of the prepared baking dish.
5. Sprinkle the cooked sausage over the hash browns, then pour the egg and soup mixture over the top.
6. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
7. Garnish with fresh chives before serving, if desired.

This breakfast casserole is a perfect choice for those looking to start the day with something hearty and comforting. The creamy mixture of Campbell’s Cream of Mushroom Soup, eggs, and sausage creates a satisfying base, while the cheese adds richness and flavor. It’s an ideal dish for a crowd, especially since it can be made ahead of time, making it an excellent option for holiday mornings or weekend brunches.

Campbell’s Mushroom Soup Tuna Casserole

This classic tuna casserole is an easy and comforting meal, perfect for busy weeknights or when you need a crowd-pleasing dish. Campbell’s Cream of Mushroom Soup serves as the base for the creamy sauce, which combines perfectly with pasta, tuna, and peas. With its cheesy topping and hearty texture, this dish will quickly become a family favorite.

Ingredients:

• 2 cans (5 oz each) tuna in water, drained and flaked
• 1 can Campbell’s Cream of Mushroom Soup
• 1 cup milk
• 2 cups cooked elbow macaroni
• 1/2 cup frozen peas
• 1 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 1 tablespoon butter, melted
• Salt and pepper, to taste
• 1/2 teaspoon dried dill or thyme

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the Campbell’s Cream of Mushroom Soup and milk, stirring until smooth.
3. Add the tuna, cooked macaroni, frozen peas, shredded cheddar cheese, salt, pepper, and dried dill. Mix well until everything is evenly coated in the soup mixture.
4. Pour the tuna mixture into the prepared baking dish and spread it out evenly.
5. In a small bowl, combine the breadcrumbs and melted butter, then sprinkle this mixture evenly over the casserole.
6. Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
7. Serve hot with a side salad or steamed vegetables.

This Tuna Casserole is a nostalgic comfort food that’s perfect for any occasion. The creamy base of Campbell’s Cream of Mushroom Soup pairs beautifully with the tender pasta, flaky tuna, and peas, creating a balanced and satisfying dish. The cheesy, buttery breadcrumb topping adds a crispy finish, making every bite delicious. Whether it’s a quick family dinner or a dish to feed a crowd, this casserole is always a hit.

Campbell’s Mushroom Soup Baked Ziti

Baked Ziti with Campbell’s Cream of Mushroom Soup is a rich and cheesy Italian-inspired casserole that’s perfect for feeding a crowd. This hearty dish combines ziti pasta with a savory mushroom soup sauce, ground beef, mozzarella, and Parmesan cheese. Baked to golden perfection, it’s a comforting meal for family dinners or potlucks.

Ingredients:

• 1 lb ziti pasta, cooked al dente
• 1 can Campbell’s Cream of Mushroom Soup
• 1 cup marinara sauce
• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
3. Add the ground beef to the skillet and cook until browned. Drain any excess fat and season with Italian seasoning, salt, and pepper.
4. In a bowl, mix together the Campbell’s Cream of Mushroom Soup and marinara sauce until smooth.
5. Add the cooked ziti pasta to the skillet with the ground beef, and stir in the mushroom sauce mixture.
6. Pour the pasta and beef mixture into the prepared baking dish. Top with shredded mozzarella cheese and grated Parmesan.
7. Bake for 20-25 minutes, until the cheese is melted and bubbly, and the top is golden brown.
8. Serve with a side of garlic bread and a fresh green salad.

This Baked Ziti with Campbell’s Cream of Mushroom Soup is the ultimate comfort food with a twist. The mushroom soup adds a rich and creamy texture to the classic marinara sauce, making each bite indulgent and flavorful. The combination of mozzarella and Parmesan cheeses creates a melty, golden topping, adding extra depth and savoriness. It’s a dish that’s easy to prepare, filling, and perfect for sharing with loved ones.

Campbell’s Mushroom Soup Meatball Sub Casserole

This Meatball Sub Casserole transforms the classic sandwich into a hearty, baked casserole. Using Campbell’s Cream of Mushroom Soup as the sauce base, this recipe brings together flavorful meatballs, melted cheese, and marinara sauce, all layered in a baking dish for a cheesy, comforting meal. It’s a great twist on a classic sub and is perfect for a family meal.

Ingredients:

• 1 lb frozen meatballs (or homemade)
• 1 can Campbell’s Cream of Mushroom Soup
• 1 cup marinara sauce
• 8 oz sub rolls, cut into 1-inch pieces
• 2 cups shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the frozen meatballs and cook according to the package instructions, or until browned and heated through.
3. In a bowl, combine Campbell’s Cream of Mushroom Soup and marinara sauce, stirring until smooth. Season with garlic powder, salt, and pepper.
4. Cut the sub rolls into small pieces and layer them evenly in the bottom of the prepared baking dish.
5. Place the cooked meatballs on top of the bread pieces, then pour the mushroom sauce mixture over the meatballs and bread.
6. Top with shredded mozzarella cheese and bake for 25-30 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This Meatball Sub Casserole is a fun and delicious way to enjoy all the flavors of a meatball sub in casserole form. The Campbell’s Cream of Mushroom Soup adds a creamy, rich texture that pairs perfectly with the savory meatballs and cheesy topping. It’s a perfect dish for a busy weeknight or a casual dinner with friends and family. The crispy bread base and gooey melted cheese make this a satisfying meal that everyone will love.

campbell’s Mushroom Soup Beef and Potato Casserole

This Beef and Potato Casserole is a hearty, comforting dish that combines tender beef, creamy potatoes, and a rich mushroom sauce made with Campbell’s Cream of Mushroom Soup. The layers of potatoes and ground beef are baked to perfection, creating a satisfying meal that’s perfect for any dinner occasion. It’s simple to prepare and full of flavor, making it a family favorite.

Ingredients:

• 1 lb ground beef
• 1 can Campbell’s Cream of Mushroom Soup
• 1 cup beef broth
• 4 large potatoes, peeled and sliced thin
• 1 medium onion, chopped
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat and add the chopped onion, cooking until softened (about 3-4 minutes).
3. Stir in the Campbell’s Cream of Mushroom Soup, beef broth, garlic powder, salt, and pepper, and let it simmer for 5 minutes.
4. Layer the sliced potatoes evenly in the bottom of the prepared baking dish. Pour half of the beef and mushroom mixture over the potatoes.
5. Add another layer of potatoes and top with the remaining beef mixture.
6. Cover the casserole with foil and bake for 45 minutes. Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake for an additional 10-15 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
7. Garnish with fresh parsley and serve hot.

This Beef and Potato Casserole is a comforting and satisfying meal, with the creamy richness of Campbell’s Cream of Mushroom Soup bringing the dish together beautifully. The layers of beef, potatoes, and cheese create a hearty meal that’s perfect for busy nights or family gatherings. It’s easy to prepare and full of flavor, making it a great addition to your dinner rotation.

Campbell’s Mushroom Soup Pork Chop Skillet

This Pork Chop Skillet recipe is a one-pan wonder that brings together tender pork chops, a creamy mushroom sauce, and savory seasonings. The Campbell’s Cream of Mushroom Soup serves as the base for the sauce, making it rich and flavorful. It’s a quick and easy dish that’s perfect for a delicious weeknight meal.

Ingredients:

• 4 boneless pork chops
• 1 can Campbell’s Cream of Mushroom Soup
• 1 cup chicken broth
• 1 small onion, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the pork chops with salt, pepper, garlic powder, and thyme.
2. Add the pork chops to the skillet and cook for about 4-5 minutes on each side until browned and cooked through. Remove the pork chops from the skillet and set aside.
3. In the same skillet, add the sliced onion and cook for 3-4 minutes, until softened.
4. Stir in the Campbell’s Cream of Mushroom Soup and chicken broth, scraping the bottom of the skillet to release any browned bits.
5. Return the pork chops to the skillet, spooning the sauce over the top. Reduce the heat and simmer for 5-7 minutes, allowing the sauce to thicken and the pork chops to absorb the flavors.
6. Serve the pork chops with the creamy mushroom sauce on top, garnished with fresh parsley.

This Pork Chop Skillet is a quick and flavorful dish that’s sure to please everyone at the table. The creamy mushroom sauce, made with Campbell’s Cream of Mushroom Soup, perfectly complements the juicy, tender pork chops. This dish is an ideal choice for a simple weeknight dinner, and the savory sauce ensures that every bite is packed with flavor. Serve it with mashed potatoes or rice to complete the meal.

Campbell’s Mushroom Soup Chicken and Spinach Alfredo

This Chicken and Spinach Alfredo is a creamy, indulgent dish that combines the richness of Campbell’s Cream of Mushroom Soup with tender chicken and fresh spinach. Served over pasta, it’s a comforting and easy-to-make dinner that’s perfect for any occasion. The creamy sauce, loaded with garlic and spinach, envelops the chicken and pasta, making this a family-friendly favorite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can Campbell’s Cream of Mushroom Soup
• 1 cup heavy cream
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 8 oz fettuccine pasta
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook the chicken for 5-6 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Stir in the Campbell’s Cream of Mushroom Soup and heavy cream, mixing until smooth.
4. Add the chopped spinach and cook for 2-3 minutes, until wilted.
5. Slice the cooked chicken into thin strips and return it to the skillet with the sauce. Add the cooked pasta and Parmesan cheese, stirring to coat everything in the creamy sauce.
6. Season with salt and pepper to taste, and serve hot.

This Chicken and Spinach Alfredo is a rich and comforting dish with a creamy, flavorful sauce made from Campbell’s Cream of Mushroom Soup. The addition of fresh spinach adds a nutritious element, while the chicken and Parmesan cheese provide protein and depth. It’s an easy-to-make meal that feels indulgent, perfect for a family dinner or a cozy date night in.

Campbell’s Mushroom Soup Beef Stroganoff

This Beef Stroganoff recipe is a classic comfort food that’s made easy with Campbell’s Cream of Mushroom Soup. Tender strips of beef are simmered in a rich, creamy mushroom sauce, and served over egg noodles for a satisfying meal. This version of stroganoff is quick to prepare and incredibly flavorful, making it perfect for busy nights when you crave something hearty.

Ingredients:

• 1 lb beef sirloin or stew meat, cut into thin strips
• 1 can Campbell’s Cream of Mushroom Soup
• 1 cup beef broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• 8 oz egg noodles, cooked and drained
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the beef strips and cook for 4-5 minutes, until browned on all sides. Remove the beef from the skillet and set aside.
2. In the same skillet, add the chopped onion and minced garlic. Cook for 3-4 minutes until softened and fragrant.
3. Stir in the Campbell’s Cream of Mushroom Soup and beef broth. Season with paprika, salt, and pepper, then bring the mixture to a simmer.
4. Return the beef to the skillet and cook for 5-7 minutes, until the sauce thickens and the beef is tender.
5. Stir in the sour cream and Dijon mustard, then cook for an additional 2-3 minutes.
6. Serve the beef stroganoff over the cooked egg noodles and garnish with fresh parsley.

This Beef Stroganoff made with Campbell’s Cream of Mushroom Soup is a creamy, comforting dish that’s rich in flavor but quick to prepare. The tender beef, smooth sauce, and tangy sour cream make for a decadent meal, while the addition of Dijon mustard gives it a slight kick. It’s perfect for a cozy weeknight dinner, and pairing it with egg noodles makes it a complete, satisfying meal.

Campbell’s Mushroom Soup Chicken Enchiladas

Chicken enchiladas get a creamy twist with Campbell’s Cream of Mushroom Soup in this easy, flavorful recipe. The chicken is simmered in a savory mushroom sauce, rolled in tortillas, and baked with cheese until golden and bubbly. These enchiladas are a perfect fusion of creamy comfort and zesty Mexican flavors, great for dinner or special occasions.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 can Campbell’s Cream of Mushroom Soup
• 1/2 cup salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup chopped onions
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 8 small flour tortillas
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until softened.
3. Stir in the Campbell’s Cream of Mushroom Soup, salsa, cumin, chili powder, salt, and pepper. Simmer for 5 minutes, then add the shredded chicken and mix well to coat.
4. Spoon the chicken mixture into each flour tortilla, roll them up tightly, and place them seam-side down in the baking dish.
5. Pour any remaining sauce over the top of the rolled tortillas, then sprinkle with the shredded cheddar and Monterey Jack cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and the enchiladas are bubbling.
7. Garnish with fresh cilantro before serving.
   These Chicken Enchiladas with Campbell’s Cream of Mushroom Soup are a creamy, satisfying take on a classic Mexican dish. The soup adds richness and depth to the chicken filling, while the melted cheese and salsa create a balanced combination of creamy and tangy flavors. It’s an easy recipe that’s perfect for family dinners, potlucks, or a special meal to impress guests.

Campbell’s Mushroom Soup Breakfast Skillet

This Breakfast Skillet is a hearty, comforting meal that combines all your favorite breakfast ingredients in one pan. With the richness of Campbell’s Cream of Mushroom Soup, eggs, potatoes, sausage, and cheese, it’s a satisfying way to start your day. This one-pan meal is easy to prepare and full of flavor, making it perfect for busy mornings or a weekend brunch.

Ingredients:

• 4 large eggs
• 1 can Campbell’s Cream of Mushroom Soup
• 2 cups cooked breakfast potatoes, diced
• 1/2 lb breakfast sausage, crumbled
• 1 small bell pepper, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh chives for garnish (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the crumbled breakfast sausage and cook until browned, about 5-7 minutes.
2. Add the chopped bell pepper and cook for another 2-3 minutes, until softened.
3. Stir in the cooked breakfast potatoes and season with paprika, salt, and pepper. Cook for another 3-4 minutes until everything is heated through.
4. Pour in the Campbell’s Cream of Mushroom Soup and mix to combine. Let it simmer for 2-3 minutes until the mixture is hot and bubbling.
5. Create four wells in the mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, until the eggs are cooked to your desired level of doneness.
6. Sprinkle with shredded cheddar cheese and cover until the cheese is melted, about 1-2 minutes.
7. Garnish with fresh chives and serve hot.

This Breakfast Skillet is a comforting and filling meal that’s perfect for starting your day. The creamy Campbell’s Cream of Mushroom Soup blends beautifully with the sausage, potatoes, and eggs, creating a rich and savory dish. The melted cheese adds a nice touch of richness, while the fresh chives brighten up the flavors. It’s an easy and satisfying breakfast or brunch option that the whole family will love.

Note: More recipes are coming soon