With four fabulous flavours to choose from, make sure you jump on board the Campbell’s Soup band wagon! We’ve put together the best recipes that all have one thing in common… Our Condensed Cream of Mushroom Soup!

1. Roasted Vegetable Pasta

Cooking up some pasta and veg isn’t difficult, but this recipe is made even easier (and tastier!) with a can of Campbell’s Condensed Cream of Mushroom Soup! This recipe is perfect for a quick dinner in the evening, and the leftovers make a great lunch the next day.

What You’ll Need

• 1 tbsp vegetable oil
• 2 red onions, cut thinly
• 2 large garlic cloves, crushed (optional)
• 1 red pepper, sliced thinly
• 350g fusilli pasta (or pasta of your choice)
• 300g broccoli, cut into small florets
• 1 can Campbell’s Condensed Cream of Mushroom Soup
• 300ml semi skimmed milk (or water if preferred)
• 75g Gruyere cheese, grated finely

How To Make Roasted Vegetable Pasta

1. Preheat the oven to 220°C/428°F/Gas Mark 7. In a large roasting dish, drizzle the vegetable oil and then add the onions, garlic and peppers, covering them in the oil.
2. Season well with salt and pepper before roasting in the oven for 20 minutes.
3. Whilst the veg is in the oven, bring a large saucepan of salted boiling water to the boil and cook the pasta for 8-9 minutes.
4. To the saucepan, add the broccoli and cook for a further 2-3 minutes or until the broccoli just begins to soften. Drain the water and add to the roasting dish.
5. In the same saucepan, mix together the Campbell’s Cream of Mushroom Soup, milk/water and gruyere cheese. Stir and heat gently until warm and combined.
6. Pour the sauce in with the roasted vegetables in the roasting dish. Mix together well and serve warm with a mixed green salad.

2. Roast Breast of Chicken with Mushroom Sauce

Who says chicken is dull? Not us! Especially when you cook it in a sauce made with a can of Campbell’s Condensed Cream of Mushroom Soup. This flavoursome dish can be accompanied with fluffy rice, pasta or whatever you’re in the mood for!

What You’ll Need

• 4 large chicken breasts
• Seasoning, salt and pepper
• Vegetable oil
• Knob of butter
• 1 small onion, diced finely
• 1 can Campbell’s Condensed Cream of Mushroom Soup
• 1 tbsp roughly chopped flat leaf parsley

How To Make Roast Breast of Chicken with Mushroom Sauce

1. Preheat a frying pan. Generously season the chicken breasts with salt and pepper, then place them skin side down in the pan.
2. Fry over a medium heat for 7-8 minutes on each side, ensuring they are well coloured and firm to the touch.
3. Remove from the frying pan and keep warm in the oven.
4. To the same frying pan, add the onions and fry.
5. Pour in the Campbell’s Condensed Cream of Mushroom Soup and bring the heat down to a simmer. Cook the sauce for a few minutes, loosening with water if required.
6. Season with salt, pepper and parsley.
7. Add the chicken breasts back into the pan and serve hot.

3. Spaghetti with Mushroom and Bacon Sauce

Looking to upgrade your standard spag-bol to something a little more exciting? Look no further. With earthy and creamy tones, set off perfectly with peppery rocket, our Spaghetti with Mushroom and Bacon Sauce dish is sure to be a new family favourite!

What You’ll Need

• 1 tbsp oil
• 1 onion, chopped finely
• 200g bacon, sliced
• 2 cloves garlic, crushed
• 295g cream of mushroom Condensed Soup
• 118ml milk
• 300g dry spaghetti, cooked
• Rocket salad to serve

How To Make Spaghetti with Mushroom and Bacon Sauce

1. Heat oil in a medium to large saucepan over medium heat. Add onion, bacon and garlic, cook for 5 minutes.
2. Stir in Campbell’s Soup plus ½ can milk, bring mixture to the boil, reduce heat and simmer for 5 minutes.
3. Cook pasta following directions, drain and stir through sauce.
4. Serve with Rocket salad.

4. Risotto Baked Peppers

This colourful recipe not only looks appealing but tastes delicious! Packed full of flavour and texture and, of course, a can of Campbell’s Condensed Cream of Mushroom Soup – this dish is sure to impress!

What You’ll Need

• 1 tbsp olive oil
• 4 large mixed peppers (preferably one of each colour) each cut in half, deseeded and cored
• 25g butter, softened
• 1 large onion, finely diced
• 150g risotto rice
• 700ml hot vegetable stock (or water)
• 150g broccoli florets, chopped finely
• 1 can Campbell’s Condensed Cream of Mushroom Soup
• 1 can sweetcorn, drained

How To Make Risotto Baked Peppers

1. Preheat the oven to 220°C/fan 200°C/Gas Mark 7. Mix the peppers with the oil and rub, using your hands, to coat evenly. Place the peppers, cut side up, on a baking tray or in a shallow roasting dish and season.
2. Place in the oven and roast for 12-15 minutes.
3. In a large, non-stick frying pan melt the butter and fry the onion until softened.
4. Add the rice to the pan and pour over the stock, stirring in gently.
5. Turn down to a low heat and simmer, stirring occasionally, for 10 minutes.
6. Add the broccoli and cook for another 5 minutes or until all the stock has been absorbed and the rice is cooked through.
7. Add the sweetcorn and the Campbell’s Condensed Cream of Mushroom Soup.
8. Spoon the rice mixture into the peppers and serve hot.

5. Campbell’s Chicken and Rice Bake

This heart-warming dish is the perfect mid-week dinner for you and the family. With the earthy tones of our mushroom soup complimenting the chicken flawlessly, our Campbell’s Chicken and Rice Bake is guaranteed to hit the spot!

What You’ll Need

• 1 tbsp vegetable oil
• 500g chicken breast fillets, thickly sliced
• 1 can Campbell’s Cream of Mushroom Condensed Soup
• 2 tbsp tomato paste
• 250ml water
• 2 cloves garlic, crushed
• 150g long grain rice

How To Make Campbell’s Chicken and Rice Bake

1. Preheat oven to 180ᵒC/350ᵒF/gas mark 4. Heat oil in a large heavy-based oven proof saucepan. Add chicken and cook over medium heat for 3-4 mins until starting to brown.
2. In a large jug combine Campbell’s soup, tomato paste, water and garlic.
3. Pour mixture over the Chicken breast fillets. Rinse the rice and add to the saucepan. Stir to combine into the sauce. Bring mixture to the boil. Cover and bake for 25 minutes or until rice is cooked.
4. Let stand for 5 minutes before serving.
5. Serve topped with rocket leaves.

6.Campbell’s Pork Chops with Mushroom Sauce

On the table in just 20 minutes, Campbell’s pork chops with mushroom sauce are the perfect hearty addition to your cooking repertoire. Serve with fluffy rice and vegetables of your choosing for a truly delicious (and quick!) dish.

What You’ll Need

• 500g (4) pork loin steaks
• 1 tbsp. oil
• 1 brown onion, chopped finely
• 2 cloves garlic, crushed
• 1 x 295g can Campbell’s Cream of Mushroom Condensed Soup
• 118ml milk

How To Make Campbell’s Pork Chops with Mushroom Sauce

1. Heat a medium to large frying pan over high heat. Add oil to pan and cook pork for 4-5 minutes on each side. Remove from pan and keep warm.
2. Meanwhile add onion and garlic to the pan and cook for 1 minute.
3. Add Campbell’s soup and milk, stir until combined return pork and resting juices, bring to a simmer.
4. Cook until all heated through.
5. Serve with steamed vegetables.

7. Beef Stroganoff

If you’re feeding the 5000 for dinner then this gorgeous, creamy Beef Stroganoff is absolutely ideal! Made all in one pan, using a can of Campbell’s Condensed Cream of Mushroom Soup, this is the perfect “everyone help yourselves” kind of meal.

What You’ll Need

• 450g diced sirloin steak
• ½ tsp black pepper
• 1 tbsp vegetable oil
• 1 medium onion, finely diced
• 1 can Campbell’s Condensed Cream of Mushroom Soup
• 120ml water
• 60ml dry sherry (optional)
• 1 tbsp tomato puree
• Cooked rice/pasta
• Fresh parsley, roughly chopped

How To Make Beef Stroganoff

1. Season the beef pieces with black pepper.
2. Heat the oil in a frying pan over a medium heat.
3. Add the beef and cook through until browned.
4. Remove the beef from the pan, set to one side and drain the fat.
5. Turn down the heat, add the onion and fry until brown. Add the can of Campbell’s Condensed Cream of Mushroom Soup, water, sherry (if desired) and tomato puree. Stir together and bring to the boil.
6. Add the beef and cook until the sauce has thickened and the beef is cooked.
7. Serve over rice or pasta, add parsley on top and serve.

8. Mushroom and Ricotta Cannelloni

If you’re in the mood for something Italian then have a go at this classic Mushroom and Ricotta Cannelloni! This recipe is simple, involving assembling and baking with no additional steps. The most important ingredient, however, is of course a can of Campbell’s Condensed Cream of Mushroom Soup and for this recipe you’ll need two!

What You’ll Need

• 250g box of cannelloni tubes
• 2 cans of Campbell’s Condensed Cream of Mushroom Soup
• 500g ricotta cheese
• 100g grated parmesan cheese
• 1 large egg
• 2 jars tomato and basil pasta sauce
• 250g grated mozzarella

How To Make Mushroom and Ricotta Cannelloni

1. Preheat oven to 180°C.
2. In a large bowl, mix the ricotta, egg, parmesan and one and a half cans of Campbell’s Condensed Cream of Mushroom Soup. Season to taste.
3. Prepare two medium casserole dishes by brushing a layer of olive oil across the sides and on the bottom.
4. Spread a generous layer (approx. two thirds of one jar) of pasta sauce across the bottom of both dishes.
5. Stuff the cannelloni tubes. Using a freezer bag, scoop a few large spoons of the mixture inside, cut a small hole (smaller than the width of the cannelloni tubes) in the corner of the bag and squeeze in the filling. Once each tube has been filled, lay them flat in the dishes.
6. Add 2 tbsp of water to the remaining soup and mix together. Pour this gently over the cannelloni and then cover with the remaining pasta sauce.
7. Cover both dishes with tin foil and bake for 30 minutes.
8. Remove the dishes from the oven, take off the foil and sprinkle the mozzarella over the top. Place the dishes back in the oven, uncovered, and bake for a further 15-20 minutes or until the cheese is melted. Serve immediately.

9. Pork Chops with a Creamy Mushroom and Garlic Sauce

One of the best things about a can of Campbell’s Soup is it’s always there in your cupboard when you need it! This recipe uses pork chops as the main ingredient, but it would be nothing without a trusty can of Campbell’s Condensed Cream of Mushroom Soup.

What You’ll Need

• 1 tbsp vegetable oil
• 4 boneless pork chops
• 1 can Campbell’s Condensed Cream of Mushroom Soup
• 180ml milk
• 1 garlic clove, crushed

How To make Pork Chops with a Creamy Mushroom and Garlic Sauce

1. In a medium frying pan, heat the oil.
2. Add the pork and cook until browned on both sides. Mix in the soup, milk and crushed garlic. Bring to the boil, stirring frequently.
3. Cover over with tin foil and cook for 8-10 minutes, until the pork is cooked through.
4. Serve piping hot with mashed potatoes and mixed vegetables.

If you’ve tried any of our top Cream of Mushroom Soup recipes, be sure to let us know! Check out the rest of our recipe section for more inspiration!