Flex your culinary muscle by taking soup out of the bowl and in to your other kitchen creations. Using soup as an ingredient in dishes can help reduce other ingredient costs and preparation time while adding extra flavor enhancements. When you think outside the bowl you can bring soup to the table in countless ways.
- 1½ lbs ground beef
- 1 can Campbell's Condensed Tomato, Basil and Oregano Soup 284 ml
- ½ cup dry breadcrumbs
- ½ cup onion grated
- ½ cup parmesan cheese grated
- 2 eggs
- 2 cloves garlic minced
- salt & pepper to taste
- Preheat oven to 325°F. Combine the beef, ½ can of soup, breadcrumbs, onions, parmesan cheese, eggs, garlic, salt & pepper.
- Transfer to a non-stick 9 x 5 inch loaf pan. Spread remaining soup over top.
- Bake for 60 minutes or until an instant read thermometer registers 165°F when inserted in the centre of the meatloaf. Let stand 5 minutes before serving.
Bacon Hash Brown Casserole
- 6 slices bacon chopped
- 1 medium onion chopped (about ½ cup)
- 1 can Campbell's Condensed Cream of Mushroom Soup 284 ml
- ¾ cup sour cream
- 6 tbsp butter melted
- 6 cups frozen hash brown potatoes thawed
- 3 cups broccoli florets
- ⅓ cup green onions sliced
- 1 ½ cups cheddar cheese shredded
- ⅓ cup panko (Japanese bread crumbs)
- Preheat oven to 350°F. Cook the bacon and onion over medium heat until the bacon is crisp, stirring occasionally. Drain fat.
- Stir the bacon mixture, soup, sour cream, 4 tablespoons of butter, potatoes, broccoli, green onions and cheese in a large bowl. Season with salt and pepper. Spoon the mixture into a lightly greased 9 x 9 x 2 inch baking dish.
- Stir the panko and remaining butter in a small bowl. Sprinkle over the potato mixture.
- Bake for 45 minutes or until the potatoes are hot and the panko is golden brown.