Campbells Recipes: Your Partner In Home Cooking

Campbells Recipes: Your Partner In Home Cooking

Campbells Recipes: Your Partner In Home Cooking

Make Campbells Recipes your partner in home cooking. Give these two sample recipes a try in your own kitchens...

Pot Roast in A Crock Pot

Ingredients:

3 to 4 lb. beef roast (any cut will do), raw
3 potatoes }
2 carrots } These should be thinly sliced.
1 celery stalk }
1 small onion, chopped
1 can Campbell's French Onion soup, undiluted
Salt and pepper to taste

Instructions:

Layer all the vegetables at the bottom of your crock pot.
Place the roast on top of the vegetables. Season the roast with salt and pepper as desired.
Pour the entire can of French Onion soup all over the roast and vegetables. Cook on low heat for 8 to 10 hours.
Remove the roast and vegetables out of the crock pot. Wait for 10 to 15 minutes before serving.

Green Bean Casserole Amandine

Ingredients:

2 cups French-Style fresh green beans (if unavailable, use frozen green beans)
1/2 cup celery, thinly sliced
1 shallot, finely minced
2 cloves of garlic, thinly sliced
1 10 oz can Campbell's Cream of Mushroom Soup
1/2 cup vegetable stock
1/2 tsp soy sauce
1 tbsp Kosher salt (for the boiling water)
1/8 tsp freshly ground pepper
2 tsps Worcestershire sauce
1 tbsp melted butter
1/4 cup slivered almonds

Instructions:

Preheat oven to 350°F.
Boil 3 quarts of water with 1 tbsp of Kosher salt added in a large saucepan.
Add beans and celery to the boiling water and cook until tender (but not soft).
Using a large slotted spoon, transfer your cooked vegetables to a bowl filled with ice and water for shocking. The green beans should retain its bright green color.
Grease a casserole baking dish with butter. Arrange the vegetables at the bottom of the dish.
Combine 1/2 cup vegetable stock, 1/2 tsp of soy sauce, and mushroom soup. Pour mixture over the vegetables.
With the use of a skillet or inside a microwave, heat the almonds, garlic and shallot in butter until the butter melts. Sprinkle buttered almonds over the top of the casserole. Pour in any remaining butter.
Bake the casserole at 350F for 20-25 minutes, or until the top turns light brown and bubbly.

Shortcut Chicken Cordon Bleu

Ingredients:

4 skinless, boneless chicken breast halves (around 1 pound)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 tbsp butter
2 tbsps water
2 tbsps Chablis (or change with a preferred dry white wine)
1/2 cup Swiss cheese, shredded
1/2 cup cooked ham, chopped
4 cups medium egg noodles, cooked and drained

Instructions:

Heat butter in a 10-inch skillet with medium to high heat. Add the chicken breasts. Once one side of the breasts has turned golden brown, turn it over and cook the other side. Ideally both sides of the chicken breasts should be cooked for 10 minutes.
Stir in the soup, water, wine, cheese and ham to the chicken. Bring everything to a boil. Let it boil for 2 minutes before setting your heat to low.
Cover and cook for 5 minutes, or until the chicken is cooked through.
Serve the chicken and sauce with the egg noodles.