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Cooking With Canned Soup

Written By: kittencal on October 11, 2011 No Comment

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If you don’t mind using canned soup (and I sure don’t!) this is quick easy and very tasty! I have also made this using  small cooked meatballs instead of the cooked sausage meat and let them simmer in the soup, both are great!

Since the dry packaged rice mix has lots of sodium I recommend using low-sodium condensed soup and use only half a package of the dry rice mix or your soup will be to thick, the soup thickens after  sitting

 I keep cooked bulk sausage in my freezer to have ready for recipes (such as this one!)

Servings 4

INGREDIENTS:

1 (10-3/4 ounce) can condensed low-sodium cream of mushroom soup, undiluted

1 (10-3/4 ounce) can condensed low sodium cream of chicken soup, undiluted

2 cans half and half cream or full-fat milk (use the cans from the soup)

cooked crumbed sausage meat (use as much as you like)

1 teaspoon garlic powder

1/2 (133 gram) package Knorr Side Kicks (Harvet Chicken flavor)

1/2 teaspoon fresh ground black pepper, or to taste

1/4 cup freshly grated Parmesan cheese, or to taste

 

INSTRUCTIONS:————————————————

In a medium saucepan whisk both soups with the half and half cream until smooth and combined; add in garlic powder, cooked sausage,  half a package of the dry rice mix and black pepper; bring to a boil over medium heat, stirring constantly.

Reduce heat to low, cover and simmer for about 25 minutes, stirring occasionally.

Mix in Parmesan cheese at the end and more pepper if needed.

You will also find this recipe on Recipezazz.com

 

 

 

 

Written By: kittencal on September 17, 2011 No Comment

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Taken from my “Favorites” folder!

This is all mixed in one bowl well except the cracker topping, and also works well using cooked turkey

Servings 4

INGREDIENTS:

2-1/2 cups cubed cooked chicken

2 cups cooked rice (white or brown)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

3/4 cup mayonnaise (do not use salad dressing)

1/2-1 teaspoon garlic powder

1 1/2 tablespoons fresh lemon juice

1 can (8 ounces) sliced water chestnuts, drained

1 celery rib, finely diced

1/2 small onion, finely chopped (about 1/4 cup)

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

20 saltine crackers, crushed 

2 tablespoon butter, melted

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F.

Grease a 2 1/2-quart baking dish.

In a large bowl, combine the condensed soup with mayonnaise, garlic powder and lemon juice until smooth and thoroughly combined.

Mix in cooked chicken, rice, water chestnuts, celery, onion, seasoned salt and pepper.

 Transfer to baking dish.

Combine the cracker crumbs and butter; sprinkle over the top.

Bake, uncovered for 30-35 minutes or until bubbly.

You will also find this recipe and many more of my favorites on Recipezazz.com

Written By: kittencal on September 17, 2011 No Comment

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Taken from my “Favorites” file

You could substitute the same amount ground beef for sausage but the flavor will be reduced 

Servings 8-10

INGREDIENTS:

1-1/2 pounds Italian sausages links, casings removed (mild or spicy, I like spicy)

1 large green bell pepper, seeded and chopped

1 medium onion, chopped

6 garlic cloves, minced

1 teaspoon crushed pepper flakes, or to taste

2 (14-1/2 ounce) cans beef broth

2 (10-3/4 ounce) cans condensed tomato soup, undiluted

1(28 ounce) can crushed tomatoes, undrained

seasoned salt and fresh ground black pepper, to taste

heavy (35%) whipping cream (optional, use as much as you like until you have acheived desired creaminess)

cooked rice (use as much as you like)

INSTRUCTIONS:————————————————–

In a Dutch oven or large saucepan, cook the sausage with onions and bell pepper  over medium heat until meat is no longer pink; drain.
Add in garlic and chili flakes; continue cooking until the meat is browned (about 12-15 minutes) 
Stir in the broth, condensed tomato soup and crushed tomatoes;  bring to a boil, reduce heat, cover and simmer for at least 45 minutes, stirring occasionally occasionally (season with salt and pepper about halfway through cooking time and again at the end of cooking).

Add rice and whipping cream and heat through (start with 3 tablespoons of  whipping cream and add in more until you acheive the desired creaminess).

You will also find this recipe with many more of my favorites on Recipezazz.com

Written By: kittencal on August 31, 2011 No Comment

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Taken from my Favorites folder!

This takes only minutes to put together, I’ve been making this for years it’s remained a family favorite,  for best flavor I recommend using the three different condensed soup flavors

Servings 4

INGREDIENTS:

1 (10-3/4 ounce) can  condensed cream of mushroom soup, undiluted

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1/3 plus 1/4 cup butter melted 

1 teaspoon garlic powder

1/2 teaspoon black pepper (more to season chicken)

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon seasoned salt

1 1/4 cups  instant Minute Rice

1 medium onion, finely chopped

1 celery stalk, diced

8 chicken thighs (or you can use as many as will fit into the pan)

seasoned salt, fresh ground black pepper and garlic powder (to sprinkle on top of the chicken pieces)

salt and pepper to taste

paprika

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a bowl combine all 3 condensed soups with 1/3 cup melted butter, garlic powder, black pepper, cayenne, seasoned salt, instant rice, onion and celery; transfer/spread into baking dish.

Place the chicken thighs skin side up on top of the rice pushing down slightly in the rice mixture, then drizzle with 1/4 cup  melted butter (you can use less if you like).

Sprinkle the thighs with seasoned salt, black pepper and garlic powder then sprinkle paprika all over the rice and the chicken.

Bake uncovered 1 hour to  1 -1/4 hours or until the chicken is cooked through and rice is tender (the rice will soften even more after you remove it from the oven, I find that 1 hour cooking time is enough time).

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 30, 2011 No Comment

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Taken from my “Favorites” folder!

Use only low-sodium beef broth and dry onion soup for this

Servings 4

INGREDIENTS:

oil, as needed

1-1/2 pounds boneless beef chuck, cubed

1 medium onion, chopped

1 (8 ounce) package small white button mushrooms (do not slice, leave whole)

6 garlic cloves, finely chopped

1 teaspoon crushed chili flakes, or to taste

1/2 teaspoon dryed thyme

1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted

1 cup low-sodium beef broth

2 tablespoons Worcestershire sauce

1/3 cup dry red wine

1 (1 ounce) envelope low-sodium dry onion soup mix

salt and fresh ground black pepper, to taste

1(16 ounce) package dry extra-wide egg noodles (or use as much as you like)

INSTRUCTIONS:———————————————————

In a large skillet (with high sides) or a Dutch oven heat oil over medium heat (use enough oil to coat the bottom of the skillet).

Add in beef cubes in batches then brown on all sides; remove to a plate (for best flavor brown beef well on all sides)

Add in onion and mushrooms; cook until softened (about 10 minutes).

Add in garlic, chili flakes and thyme; cook for 2-3 minutes.

Return beef to skillet or pot.

Add in condensed soup. broth, Worcestershire sauce, wine and onion soup mix; bring to a boil stirring.

Reduce heat and simmer for about 1-1/2 hours or until the beef is tender (seasoning with salt and pepper during cooking).

Meanwhile cook egg noodles according to package directions; drain and divide into bowls.

Spoon beef mixture on top of noodles.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 28, 2011 No Comment

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Servings 8

INGREDIENTS:

1  (16 ounce) package uncooked elbow macaroni

1 pound ground beef

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (can omit or use pickled jalapeno)

4 large garlic cloves, minced (garlic loves can use more)

1 envelope taco seasoning mix (mild or spicy)

1 (14-1/2 ounce) ounce diced tomatoes, undrained

1 (10-3/4 ounce) can condensed tomato soup, undiluted

1 can (8 ounces) tomato sauce

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese OR Mexi blend cheese (use as much as you like)

INSTRUCTIONS:————————————————–

Cook macaroni according to package directions; drain.

In a Dutch oven, cook beef with onion and jalapeno over medium heat until meat is no longer pink; drain.

Add in garlic and continue cooking until meat is lightly browned (about 10-12 minutes).

Add in taco seasoning mix; cook stirring for 1 minute.

Stir in the tomatoes, condensed soup and tomato sauce;  bring to a boil stirring, reduce heat to medium-low and simmer  uncovered for about 25-30 minutes or until thickened.

Stir cooked macaroni into meat mixture and heat through.

Season with salt and pepper to taste.

Sprinkle with shredded cheddar cheese and allow to melt.

You will also find this recipe on Recipezazz.com

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Written By: kittencal on August 28, 2011 No Comment

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Cooked egg noodles may be substituted for the rice and turkey may be used in place of the chicken, a can of drained corn kernels may also be added in

This is a main meal so all that is needed is a crusty loaf of bread

Servings 6-8

INGREDIENTS:

oil plus 2 tablespoons butter (or can use all butter)

1 medium onion, chopped

2 small celery stalks, diced

1 medium carrot, peeled and diced

6  garlic cloves, minced

1/2 teaspoon cayenne pepper, or to taste

6  tablespoons all-purpose flour

4 (14-1/2 ounce) cans chicken broth

1 (14 ounce) can condensed cream of chicken soup, undiluted

2 teaspoons chicken bouillon powder (optional or to taste)

4 cups cubed cooked chicken

1 to 2 packages Uncle Ben’s Ready Rice Long Grain & Wild Rice

1/2 cup 18% table cream — OR can use 1/4 cup milk and 1/4 cup heavy whipping cream OR 1/2 cup heavy whipping cream

seasoned salt and fresh ground black pepper

freshly grated Parmesan cheese

INSTRUCTIONS:—————————————————-
In a large saucepan heat oil with butter over medium-high heat (use enough oil to coat the bottom of the saucepan).
Add in onion, celery and carrots; saute until softened (about 8 minutes)
Add in garlic and cayenne pepper; cook for about 3 minutes.
Stir in flour until blended (about 1 minute).
Add in broth, condensed soup and bouillon powder; bring to a boil stirring constantly, then cook and stir for 2 minutes or until thickened.
Stir in the chicken, rice packages and cream; sir over medium heat until heated through (about 20 minutes).
Season with salt and pepper.
Ladle into bowls then sprinkle with Parmesan cheese.
You will also find this recipe on Recipezazz.com
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