Table Of ContentThe Canned Soup
Cookbook
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Otherworld Publishing
Copyright © 2015
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Introduction
Canned soup recipes are easy recipes that create delicious dishes using the flavors of
ready-made condensed soups. This cuts out the need for a lot of extra ingredients and
time. Which makes these recipes popular among people that rather not spend a lot of
time cooking.
In this cookbook you’ll find many classic recipes that are simplified using canned soup.
Some of which it might seem very natural to use canned soup. Recipes such as beef
stroganoff and lemon chicken scaloppini. However you may also find several
unexpected recipes, ranging from short ribs and loaded baked potatoes to Mexican
lasagna, each made easier and more delicious by the addition of canned soup. The only
thing you won’t find in this book is actual soup recipes, because the purpose of this
cookbook is to make something other than soup with canned soup.
This unique and diverse collection showcases the versatility of canned soup. The vast
numbers of soup flavors exhibited throughout these recipes speak to the limitless
options that exist within this feature. The best of these recipes are listed in this
cookbook.
Check out the author page for all of Julie Hatfield’s recipe books.
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Contents
1. Artichoke Chicken Bake
2. Asparagus Chicken Pasta
3. Baked Cauliflower
4. Baked Beans
5. Baked Tacos
6. Beef and Broccoli
7. Beef Pot Pie
8. Beef Stroganoff
9. Burger and Cheese Pasta
10. Carnitas
11. Carne Enchiladas
12. Chicken Cordon Bleu
13. Chicken Parmesan
14. Chinese Chicken and Noodles
15. Cilantro Lime Chicken Quinoa
16. Classic Mac and Cheese
17. Fettuccine Alfredo
18. French Onion Burgers
19. Halibut Skillet
20. Hot Pockets
21. Lemon Chicken Scaloppini
22. Loaded Baked Potatoes
23. Mexican Lasagna
24. Mostaccioli
25. Mushroom and Brie Casserole
26. Nachos
27. Orange Pork Chops
28. Pan Seared Pork Chops with Mushroom Sauce
29. Pasta Primavera
30. Penne al Vodka
31. Pesto Tortellini
32. Pork Roast
33. Pork with Cran-Mushroom Sauce
34. Pulled Chicken Sandwiches
35. Quinoa Casserole
36. Shrimp Scampi Linguine
37. Short Ribs
38. Smashed Garlic and Herb Chicken
39. Southern Cajun Bowl
40. Spaghetti and Meatballs
41. Spiced Yogurt Chicken
42. Spinach and Artichoke Casserole
43. Stuffed Zucchinis
44. Teriyaki Pork Chops
45. Tex Mex Casserole
46. Tikka Masala
47. Tomato Basil Pasta Bake
48. Tuna Noodle Casserole
49. Turkey Bolognese
50. White Chilli
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Artichoke Chicken Bake
This recipe is bright and fresh, full of bold taste and creamy texture. Serve this balanced
meal over a bed of rice or quinoa along with fresh baguette rounds and a spinach salad.
Yield: Serves 4
Ingredients:
4 chicken breasts, skinless and boneless
¼ cup olive oil
1/3 cup white wine
1 can condensed cream of chicken soup
8 cloves garlic, minced
1 ½ teaspoons oregano
1 teaspoon thyme, minced
2 tablespoons lemon juice
1 can quartered artichokes, drained and rinsed
1 tablespoon grated lemon
1 lemon
Salt and pepper
Method Of Preparation:
1. Preheat the oven to 400 degrees.
2. In a small saucepan, heat oil over medium low heat.
3. Add garlic to oil and cook until fragrant and clear then add chicken soup.
4. Bring to a simmer then remove from heat.
5. Once removed from heat, combine lemon zest, lemon juice, white wine,
thyme, and oregano into saucepan and mix together.
6. Salt and pepper the garlic mix.
7. Pour mix into a 9 x 13 baking dish.
8. Place chicken breasts in dish on top of sauce.
9. Arrange artichoke quarters around the chicken throughout the dish.
10. Baste breasts with lemon liquid and lightly salt and pepper the tops.
11. Slice the lemon, and add into the pan, covering the chicken on top and
tucking around the sides.
12. Bake for 40 minutes or until chicken’s internal temperature reaches 165
degrees.
13. Once chicken is cooked and lightly browned, remove from oven.
14. Allow to sit for ten minutes before serving.
Asparagus Chicken Pasta
This is a perfect and healthy mid-week dinner. The asparagus and pasta cook together in
the same pot, reducing unnecessary mess and fusing the flavors together. Once cooked,
they are smothered in a fresh sauce, and served with savory chunks of chicken for a
satisfying and delicious meal.
Yield: Serves 6
Ingredients:
1 cup uncooked, small pasta
2 cups chicken, cooked and shredded
1 can cream of asparagus soup
3 cups asparagus, chopped into bite sized pieces
2 ½ cups Emmental cheese, grated
1 cup milk
Salt and pepper to taste
Parmesan cheese to top
Method of Preparation:
1. Prepare noodles according to directions, half way through cooking add
asparagus spears to pot.
2. Remove from heat when pasta is al dente, and asparagus is fork tender.
3. Set aside.
4. In a large skillet over medium heat, combine soup, milk, and shredded
cheese.
5. Stir constantly until smooth and slightly creamy and lightly simmering.
6. Toss pasta into mix, and stir until blended.
7. Add asparagus and shredded chicken, and toss to coat.
8. Season with salt and pepper and serve immediately.
Baked Cauliflower
You will not miss the carbs in this delicious casserole. Creamy cheese sauce envelopes
soft and chewy cauliflower spears for a meal that is warm, filling, and nutritious.
Yield: Serves 4
Ingredients:
1 large head cauliflower, chopped
1 can cream of chicken soup
3 cups sharp cheddar cheese, grated
3 cups white cheddar cheese, grated
4 cups milk
½ cup flour
½ cup butter
1 cup panko breadcrumbs
Salt and pepper to taste
Method of Preparation:
1. Preheat oven to 350 degrees.
2. Boil or steam cauliflower until just slightly soft but still firm. Remove from
heat and set aside.
3. Melt butter in a medium saucepan.
4. Add flour slowly, whisking to combine, until a roux sauce forms.
5. Allow to cook two minutes or until golden then add milk, continuing to stir
constantly, until thickened.
6. Add cream of chicken soup and bring the mix to a simmer.
7. Lightly grease a 9x13 baking dish.
8. Top cauliflower with grated cheese.
9. Pour sauce over cauliflower and cheese then top with panko breadcrumbs.
10. Bake for 30 minutes or until golden and bubbling.
11. Let sit for five minutes before serving.
Baked Beans
The quintessential recipe for baked beans, this recipe delivers a deliciously rich and
smoky result. Prepared in just minutes and then slow cooked in the crockpot, these
beans practically make themselves.
Yield: 12 Servings
Ingredients:
1/2 pound ground chuck
½ cup bacon crumbles
1 ½ cups BBQ sauce
1 cup chopped onion
1/3 cup brown sugar
1 can kidney beans, drained and rained
1 can pork and beans soup mix, not drained
1 can butter beans, drained and rinsed
Method of Preparation:
1. Combine onion, brown sugar and BBQ sauce in a medium bowl.
2. Stir until evenly combined.
3. Line the bottom of the crock pot with mix.
4. Top with soup, beef, and bacon.
5. Stir once, and cover.
6. Cook on high for four hours or on low for six.
7. Serve hot.
Baked Tacos
This spin on a classic taco takes the dish to a new level. Stuffed with spinach and
chicken, these tacos are healthy and full of flavor. Serve with your favorite salsa for a
fun and authentic dinner.
Yield: Serves 6
Ingredients:
2 chicken breasts, cooked, and in strips
6 whole wheat tortillas
1 can condensed tomato soup
2 tablespoons olive oil
1 can diced tomatoes
3 cups spinach, packed
1 small onion, chopped
2 cloves garlic
2 teaspoons chilli powder
1 teaspoon paprika.
1 teaspoon cumin
1 teaspoon cayenne pepper
2 cups cheddar cheese
Sour cream, to taste
Salt and pepper to taste
Method of Preparation:
1. Preheat oven to 450 degrees.
2. Heat 1 tablespoon oil in frying pan over medium heat.
3. Sauté garlic and onions until translucent and soft, several minutes.
4. Add spices and stir to combine, than add tomatoes. Continue to stir until
contents are heated through.
5. Add soup and bring to a simmer, allow to cook until thickened.
6. Add spinach and stir to combine.
7. Allow the spinach to cook until just wilted.
8. Remove from heat and set aside.
9. Lightly grease a 9 x 15 baking sheet.
10. Spoon mix, chicken strips and cheese evenly into tortillas and place seam
side down in the baking dish.
11. Brush tortillas with remaining olive oil.
