Canned Soup Truth
I have a confession. There is one dish that I make (which I learned from my mom and great aunt) where I use canned soup, Cream of Mushroom actually. It's Broccoli Casserole. I love it. Make it a couple times a year and it doesn't feel like Thanksgiving unless it's on the table. There are many nay sayers of canned soup. But, I'd like to know-is there a dish you make where you use it, if so what is it? If you don't use canned soup-what do you use instead?
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28 Comments:
Oddly enough, I actually find canned cream of mushroom to be delicious on its own. I buy the condensed stuff, then mix it with milk, black pepper, garlic salt, cayenne, and maybe a little Old Bay if I'm feeling frisky. Get it really hot, and it's a fantastic comfort food.
Aside from that, I like to make a casserole with chicken, broccoli, rice, and melted colby jack on top, but it would get really dry without a can of cream of celery soup mixed into the rice.
nightowl at 2:42PM on 09/09/08
My first roommate used to eat Cream of Mushroom soup on it's own too. Salt, Pepper, and Garlic Powder was what she always mixed in. I never understood. I couldn't do that. Then again, I don't care for mushrooms. At all.
I know, I know...I don't get it either. LOVE LOVE LOVE the casserole, but hate cream of mushroom. Thank god I can't taste it.
Butrflygirly at 2:49PM on 09/09/08
I use all sorts of canned soups in casseroles - cream of mushroom, chicken, celery, cheese, nacho cheese, bean soup. The consistency is just right and it is so handy. If want to eat soup, I make it myself.
Sometimes I will actually make a white sauce for a dish instead of canned soup - but I have to really feel adventurous to do that or it has to be really special...
Debbie1952 at 2:51PM on 09/09/08
I really really don't want to derail your topic, Butrfly, but I am amazed at how many people don't like mushrooms. The best soup I ever had was this wild mushroom stew that was so good, I must have offered it to my mushroom-allergic boyfriend twenty times. The stew was even better than the steak dinner that followed!
nightowl at 3:01PM on 09/09/08
An old standby in my family is Campbell's bean with bacon soup, with macaroni mixed in. We even drizzle a little olive oil on top, and sprinkle some parmigiano! I would feel embarrassed about this, but it was good enough for my Sicilian nonna in a pinch!
BangieB at 3:06PM on 09/09/08
I use canned tomato soup in the sauce I stew stuffed pepper in and of course the classic green bean casserole. Although homemade is far superior I do enjoy several canned soups like progresso lentil and Amy's butternut squash.
KtMc24 at 3:11PM on 09/09/08
I make the infamous green bean casserole at Thanksgiving. Just like your broccoli casserole, it doesn't feel like Thanksgiving without it. :)
marieinla at 3:15PM on 09/09/08
A condensed can of some kind of cream soup is essential for my mom's chicken-rice-broccoli casserole. As I've become a little hyper about preservatives, I try to forgo the Campbell's (or more likely, store brand) we used when I was a kid for something similar from a healthy store.
But let's not mince words...the Campbell's tastes the best!!
savecara at 3:18PM on 09/09/08
I mix a can of cream of mushroom into my mac and cheese. It seems to add a little extra creamy goodness. I don't feel bad using it..
dinnermama at 3:35PM on 09/09/08
My husband loves tuna noodle casserole. Must have cream of mushroom soup and must have peas. Even though he loves mussels in white wine, braised shortribs, paella and other wonderous things, he must still have the old standbys once in awhile.
No shame it that. No need for pretense.
robincat at 3:51PM on 09/09/08
Yes, it's the Best Secret ingredient! (as far a saving time goes!)
My BF makes me his mom's "Spaghetti and More" (typical name, hey?) and I couldn't figure out how he got the sauce consistency...yep...it was cream of tomato! surprise!! Don't feel guilty--
the other serious eaters know "No shame in that." !
hungrychristel at 4:08PM on 09/09/08
I like the reduced fat, reduced sodium cream of mushroom for casseroles and stuff. For just eating, I like the Progresso cream of mushroom.
beth1 at 4:21PM on 09/09/08
my friend in college had a cinco de mayo party and made these chicken and cheese enchiladas that were delicious. i asked her how she made them, and she told me (in strict confidence) that the secret ingredient was cream of mushroom soup. as to how that worked (and tasted good), i am still confused...
megannesta at 4:29PM on 09/09/08
cream of mushroom in green bean casserole.
when iwas younger my mom made a dish we called "delaine's famous chicken" that was chicken and noodles baked in a creamy, cream of chicken sauce. my but it was delicious. she recently made it again - and yup it was still tasty!
listener at 4:38PM on 09/09/08
I always have a tub of demi-glase in the frigidaire to improve the richness of my stocks. It was in Bourdain's book, and somehow, it makes me feel less guilty.
Keight at 4:42PM on 09/09/08
I don't think that using canned soup as an ingredient in recipes is such a horrible thing, unless it's the only way you ever cook. Once in a while, it's good to be bad.
dbcurrie at 6:39PM on 09/09/08
I just made layered enchiladas with a can of cream of chicken. I thought they would be terrible and weird tasting, but they were really good and incredibly easy.
AliNC at 8:27PM on 09/09/08
I have nothing against canned soup.
srhcb at 10:41PM on 09/09/08
My mom made a few casseroles in the 70's with Campbell's soups.
We love them. I have made them in recent years and they never let me down. Now I'm not saying I would make them for a dinner party, but my
husband and son love them. (as well as the guys over for Monday night
football)!
stacemace at 11:11PM on 09/09/08
I don't have anything against tinned soups per se, but we never had them growing up, nor did my Mum ever use them in any recipes. So I can't think of a singe dish I make that would require a tin of soup - now I almost feel embarrassed about it! Furthermore, my OH is lactose intolerant, so even if I had a recipe involving cream of whatever soups, I wouldn't be able to use it anyway. Oh well...I do buy a cup of cream of broccoli soup at Wawa a couple of times a year, does that count?
brooke29 at 11:35PM on 09/09/08
I add a can of cream of mushroom to my slow-cooker pot roast, in addition to many other ingredients.
smile at 11:58PM on 09/09/08
Oh I love Campbell soups. I just mailed ordered 8 cans of Campbells chicken and dumpling soup and plan to order more. They discontinued selling chicken and dumpling soup in the Pacific Northwest for years and years because Campbells spokes person told me the market for that particular kind is not selling (Iiiii called Campbells). In kindergarten (1970) my mom would make that every day for my friend and I after school and I just love those dumplings, there is not a dumpling like these. Soooooo 38 years later I had a craving for it. Mind you I was a little skeptical about my taste as a 5 yr old, so I ordered 8 cans and I still think those dumplings are the best (whew). P.S. Now I just add a bit of sherry to it lol. Also I use cream of mushroom, celery, chicken to various dishes if I have limited time and of course sherry.
pjracz10 at 1:49AM on 09/10/08
My mom makes turkey legs she seasons with garlic powder, lawrys seasoned salt, and diced onions then she boils them in cream of mushroom soup until the meat is falling off the bone....it's always really good :)
msalixandrea at 2:53AM on 09/10/08
You just can't beat the convenience factor. I always keep a few cans around for adding to slowcooker recipes and emergency "sauces" for quick meals on nights when I have limited time to produce a meal.
And I admit I love to hear Garrison Keillor plug the "cream of (whatever)" soups in his Lake Woebegone stories!
moibec at 7:21AM on 09/10/08
@nightowl: That's ok! There's just something about them...I think it's a mix of taste and texture I dislike. Ekkk.
I've never had the Green Bean Casserole. But I am intrigued-something that so many have had and I have not. Same goes for Tuna Noodle Casserole-but the whole needing peas thing throws me off. I'd have to leave those out.
@Brooke29: Hi there!! No need to be embarrased. I was just curious what others had to say. But, you made a good point-Wawa (place is great)!! Love their Cream of Broccoli soup. Same as you I only get it couple times a year. It's starting to get cooler out now-I might have a craving soon. :)
Butrflygirly at 8:51AM on 09/10/08
I use canned tomato soup, but thats about it for me. I'm sure its just me but I cant bring myself to eat something made with cream of whatever soup. Ex used to love the stuff, but then I think the ex probably sniffed to much glue in the 60's ;-)
huneybumper at 1:38PM on 09/10/08
@Butrflygirly - hi there sister! You're right, it's that time of the year again - I may get one myself pretty soon:-). Got to love Wawa!
@huney - thanks for a good laugh:-)
brooke29 at 1:55PM on 09/10/08
We don't use a lot of canned soup - sodium and all the other "stuff" that's in them - but now and then . . . my Grandmother used to make a wonderful casserole for her ladies luncheons. It was a can of Nalley's tamales, a can of yellow hominy, and a can of cream of chicken soup with some cheese on top. DH and I get a craving for it every once in a while. We started making it with Campbells Cream of Poblano soup - but it's no longer sold in the US, because "there's no market for it". My late MIL absolutely loved that casserole.
I also remember a soup she'd make using Campbells frozen cream of shrimp soup, cream of asparagus soup, and (I think) cream of mushroom. It was made with maybe half & half and a good dose of sherry. Yum that was good - even to a kid.
Fanciesmom at 8:00PM on 09/10/08