Gourmet Dishes with Condensed Soup

Show off Your L'eggs!
A Nerdy Career Choice

Good Restaurants Cookbook USA - cover

Great Restaurants Cookbook, USA
Famous Recipes Made Easy
Steffanssen and Townsend, Ed.1975

Evidently, the great restaurants depend a whole lot on canned soup from Campbell’s. Anyone growing up in the 60s and 70s probably remembers more than a few soup/casserole combinations. My mother was an expert at turning a can of soup into a meal. I know, for her, it was less about taste and presentation and more about feeding a family on a budget. For me, even if you have fancy titles and beautiful recipes, it’s not probably going to impress anyone if condensed soup is the featured ingredient. I doubt anyone would miss this collection of recipes from the collection.

Enjoy!

Mary

 

Good Restaurants Cookbook USA - back cover

Good Restaurants Cookbook USA - jello mold

Shrimp in tomato aspic

Another jello mold

Pirate's House

Cream of Almond soup recipe

 

9 comments

  1. I love condensed soups. I just made a tuna-broccoli-cheese casserole this weekend, a low carb variation of tuna noodle casserole. Including a can of Campbell’s Cream of Mushroom soup. It’s delicious.

    1. I’m with you. They’re great when you’re feeling nostalgic for childhood too.
      But I’m wondering how on earth one was expected to eat that artichoke. That’s not something my mom ever made.

      1. Me too. I raised my kids on casseroles which involved soups. They are cheap and nutritious. I made myself a tuna and potato casserole last week, and it was so good.

  2. Darn it, I let that Campbell’s condensed soup coupon go unclipped and out with the recycling lately LOL… Once upon a time, I ate at Brennan’s, and I don’t recall anything being made with canned soup. As for the artichoke bottoms, however, they’d be nice and tender and easy to eat with a fork.

Comments are closed.