101 Things to Do with Canned Soup

101 Things to Do with Canned Soup

by Donna Meeks Kelly
     
 

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From creamy varieties to everyone's favorite (tomato, of course!), find 101 new uses for the most popular staple in your cupboard. Easy favorites are simplified with canned soup shortcuts: Classic Tuna Casserole, World's Best-Baked Beans, Chile Verde Enchiladas, and Southwest Black Bean Chili, plus try creative new recipes for Souper Tamale Pie, Upside Down Pizza

Overview

From creamy varieties to everyone's favorite (tomato, of course!), find 101 new uses for the most popular staple in your cupboard. Easy favorites are simplified with canned soup shortcuts: Classic Tuna Casserole, World's Best-Baked Beans, Chile Verde Enchiladas, and Southwest Black Bean Chili, plus try creative new recipes for Souper Tamale Pie, Upside Down Pizza Casserole, Tomato Soup Cake, Potato Chive Biscuits, and Chocolate Zucchini Cake!

Product Details

ISBN-13:
9781423608691
Publisher:
Smith, Gibbs Publisher
Publication date:
05/17/2007
Series:
101 Things to do With
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
128
Sales rank:
790,196
File size:
177 KB

Read an Excerpt

Souper Scalloped Potatoes

1/2 cup thinly sliced celery

1/2 cup diced onion

2 cans (10.75 ounces each) cheddar cheese soup, condensed

1 can (12 ounces) evaporated milk

8 cups peeled and thinly sliced russet potatoes

1 cup grated cheddar cheese

Preheat oven to 350 degrees.

In a bowl, mix celery, onion, soup, and evaporated milk. Layer in a 9 x 13-inch pan in the following order: half the soup mixture, half the potato slices and half the cheese; repeat layers. Cover with aluminum foil and bake 50 minutes. Uncover and bake another 20-30 minutes, or until cooked through, bubbly, and golden brown on top. Makes 6-8 servings as a side dish.

Celery Variation: Replace soup with cream of celery soup. Mix 1 teaspoon celery salt into soup. Replace cheddar cheese with Swiss or Havarti cheese.

Southwest Variation: Replace soup with southwest pepper jack soup. Replace celery with 1 can (4 ounces) diced mild green chiles. Replace cheddar cheese with pepper jack cheese.

Tavern Soup

1/4 cup chopped celery

1/4 cup chopped carrots

1/4 cup chopped green bell pepper

1/4 cup chopped onion

4 cans (14 ounces each) chicken broth

2 tablespoons butter or margarine

1 box macaroni and cheese

1 teaspoon salt

1/4 teaspoon pepper

1/3 cup flour

3 cups grated sharp cheddar cheese

1 can (12 ounces) beer, at room temperature

Combine celery, carrots, bell pepper and onion in a pot. Add broth, butter, cheese packet, salt and pepper. Boil over medium heat for 10 minutes. Reduce heat and simmer until vegetables are soft; puree mixture. Return to pot and cook over high heat. Dissolve flour in 1/4 cup water and add to broth. Add cheese 1/2 cup at a time, stirring until blended; pour in beer and cover. Cook over high heat for 15-20 minutes. Makes 4-6 servings.

Meet the Author

Sandra Hoopes recently graduated from culinary school with an added pastry certificate. She enjoys taking cooking classes from great chefs in Phoenix, Santa Fe and at the Culinary Institute of America in Hyde Park, New York. Sandra is currently the Foods Editor for the Puma Press in Phoenix.

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