Cozy Up With Campbell's Soup

M'm! M'm! Good!

CF Campbells0120 header

January 2020 Issue
by Lindsay Gifford
Information, Recipes and Photography provided by Campbell's Soup


January is the official month to stay in and reconnect with your home life, which makes it the perfect time to cozy up with delicious, comforting, hot meals with family and friends, and no one wraps you in warmth like Campbell’s Soup Company. 

Their motto is “Real food that matters for life’s moments.” Campbell’s inspiration and purpose has served families for 150 years, as  they are trusted to provide soups, snacks, simple meals and beverages in almost every pantry across America. If you currently don’t have a can of Campbell’s soup in the cupboard, we have two things to let you know. 1. You always need a can of Campbell’s Chicken Noodle Soup in case of scratchy throats, sniffling noses and general winter doldrums. This Campbell’s classic is a 24/7/365 must have. 2. You have Campbell’s products you didn’t even know were theirs. Here’s some of their A-listers: Cape Cod, Goldfish, Pepperidge Farm, Pace, Kettle, Lance, Prego, Swanson, V8 and more. Impressed? We are…and hungry!

To promote the importance of families gathering for meals, Campbell’s has teamed up with chef and restaurateur Geoffrey Zakarian to create a “Kids in the Kitchen” platform. Their goal is to stir in more family time with easy, fun kid-friendly recipes. And, they’re not stopping there, nutrition and weight management is hot on their agenda, too, with a an entire collection of healthy products and recipes.

Log on to www.campbells.com for more beloved iconic Campbell’s Soup recipes, along with hundreds of new and versatile meals. We’ve chosen a few favorites to get you started, and we can already hear you saying “M’m! M’m! Good!”

 


CF Campbells0120 shepherdspieShepherd’s Pie
Prep Time: 15 mins  |  Total Time: 30 mins  |  Serves 4

1 lb. Ground beef
1 medium Onion, chopped (about 1/2 cup)
1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1 Tbsp Ketchup
1 pkg (about 10 oz) Frozen peas and carrots or your favorite frozen vegetable combination (about 1 1/2 cups)
2 cups Instant mashed potatoes, prepared

Heat the oven to 400°F. While the oven is heating, season the beef. Cook the beef and onion in a 10-inch ovenproof skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir the soup, ketchup and peas and carrots in the skillet. Spoon the mashed potatoes over the beef mixture. Bake for 15 minutes or until the potatoes are lightly browned.

Recipe Tips: 1) Easy Substitution Tip: You can substitute store-bought refrigerated prepared mashed potatoes or homemade mashed potatoes for the instant, if you like. 2) For more browned potatoes, broil after baking.



Swedish Meatballs
Prep Time: 15 mins  |  Total Time: 30 mins  |  Serves 5
CF Campbells0120 meatballs2
1 lb. Ground turkey or ground beef               
1 Egg
1/2 cup plain panko (Japanese-style bread crumbs)      
1/2 tsp Kosher salt
1 small Onion, minced (about 1/4 cup)                
1/8 tsp Ground nutmeg
3/4 cup Swanson® 50% Less Sodium Beef Broth            
1 Tbsps Vegetable oil 
1 Tbsp Fresh parsley, chopped 
2 Tbsps Sour cream
1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup
4 cups Hot cooked egg noodles (from about 8 oz dry)

Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl. Shape the turkey mixture firmly into about 20 meatballs. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well-browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Pour off any fat. Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through. Serve the meatballs and sauce over the noodles. Sprinkle with the parsley.


Savory Sweet Potato Bake
Prep Time: 10 mins  |  Total Time: 66 mins  |  Serves 12
CF Campbells0120 sweetpotato1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed Cream of Cremini & Shiitake Mushroom Soup
1 Tbsp Dijon-style mustard
2 tsps Fresh thyme leaves, chopped
2 tsps Garlic powder
3/4 tsp Onion powder
5 large Sweet potato, peeled and cut into 3/4-inch cubes (about 13 cups)
1 1/2 cups shredded Cheddar cheese (about 6 oz)

Heat the oven to 450°F. While the oven is heating, spray a 3-quart casserole with vegetable cooking spray. Season the sweet potatoes as desired. Stir the soup, mustard, thyme, garlic powder and onion powder in a large bowl. Add the sweet potatoes and toss to coat. Pour the sweet potato mixture into the casserole. Cover the casserole. Bake for 20 minutes. Uncover. Sprinkle with the cheese. Bake, uncovered, for 25 minutes or until the sweet potatoes are tender. Serve warm.

Recipe Tips: If you don’t have fresh thyme leaves, you can used dried instead. Substitute 1/2 to 3/4 tsp dried for the 2 tsps fresh. 



CF Campbells0120 potpieEasy Chicken Pot Pie
Prep Time: 10 mins  |  Total Time: 30 mins  |  Serves 4
1 can (10.5 oz) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 cup Reduced fat (2%) milk
1 pkg (12 oz) frozen Mixed vegetables (carrots, green beans, 
corn, peas), thawed
1 cup cooked Chicken or turkey, cubed
1 Egg
1 cup Biscuit baking mix

Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet. Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust). Bake for 20 minutes or until the topping is golden brown.

Recipe Tips: 1) For a drop biscuit topping, as shown above, reduce the milk in the batter to 1/4 cup. Drop the batter by spoonfuls over the chicken mixture, then bake as directed. 2) You can substitute reduced fat all-purpose baking mix for the biscuit baking mix. 

 


CF Campbells0120 kidsKids in the Kitchen
Family Cooking Initiative with Chef Geoffrey Zakarian
To bring generations together in the heart of the home, Campbell's is partnering with Chef Geoffrey Zakarian. The Iron Chef, Food Network's "The Kitchen" host, restaurateur and father of three will introduce new and updated recipes using the iconic, versatile cooking soup line. 'Kids in the Kitchen' aims to increase the quality time families spend with each other by encouraging them to cook up memories and a lasting bond with easy, kid-friendly Campbell's recipes.

"My family and I savor the time we spend connecting and cooking in my favorite kitchen—our home's," said Chef Geoffrey Zakarian. "Campbell's has always been a versatile, quality ingredient my children and I use to make some of our favorite rich, nourishing and nurturing dishes. Now, I'm thrilled to introduce new recipes and a fresh take on comforting favorites to help other families share in that same sense of meal-time fun." For a sneak peek, check out the recipe below.

Creamy Brussels Sprouts & Sausage Casserole with Parmesan Herb Crust  
By Chef Geoffrey Zakarian
CF Campbells0120 sproutsFor the Crust:                    
1/4 cup Extra virgin olive oil            
1 clove Garlic, grated with a Microplane        
3/4 cup Parsley, finely chopped            
1/2 cup Parmigiano-Reggiano, ground        
3/4 cup Panko breadcrumbs            

For the Casserole:

3 Tbsps Butter
12 oz Chicken sausage
4 cups Brussels sprouts, trimmed & quartered
1/2 cup Chicken stock
1 can Campbell’s Cream of Mushroom Soup

In a medium sized bowl, stir the garlic into the olive oil. Add the parsley, cheese, and panko. Using two forks or your hands, thoroughly mix the crumbs to ensure the mix is evenly distributed and moist. Set aside until ready for topping.

Preheat your oven to 400° F. In a 10” saute pan or skillet, melt the butter over a medium high heat. Add the sausage and brown, about six (6) minutes. Add the Brussels sprouts and continue to brown, stirring occasionally, about eight (8) more minutes. When the sprouts begin to soften and have caramelized, add the chicken stock and simmer for three (3) minutes, or until the liquid has reduced by half. Add the Campbell’s Cream of Mushroom Soup, and stir into the casserole. Bring to a simmer. Top the casserole with enough of the cheese crust to cover the pan. You may have about a half cup of topping left over, which you may reserve for another use. Bake the casserole for 25-30 minutes, or until the top is golden brown. 


CF Campbells0120 chickenchili
Instant Pot® White Chicken Chili
Prep Time: 10 mins  |  Total Time: 35 mins  |  Serves 6

1 large Red bell pepper, diced (about 1 cup)    
1 Tbsp Vegetable oil 
1 cup Frozen whole kernel corn, thawed        
1 Tbsp Chili powder 
5 Tbsps shredded Cheddar cheese        
1 cup Pace® Chunky Salsa
2 Green onion, sliced (about 1/4 cup)        
1 cup Water 
12 oz Boneless, skinless chicken breast (2 small or 1 large cut in half lengthwise) 
2 cans (about 15 oz each) White cannellini beans, rinsed and drained 
1 can (10.5 oz) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup 

On a 6-quart Instant Pot®, select the Saute setting. Heat the oil in the Instant Pot®. Add the pepper, corn and chili powder and cook for 2 minutes, stirring occasionally. Press Cancel.
Season the chicken with salt and pepper. Layer the beans, salsa, water, chicken and soup over the corn mixture (the order is important, so don’t stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure. Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste and serve topped with the cheese and green onions.


CF Campbells0120 pesto
Creamy Pesto Chicken & Bow Ties
Prep Time: 20 mins  |  Total Time: 40 mins  |  Serves 4

2 Tbsps Butter            
1/2 cup Basil pesto
1/2 cup Milk            
1 cup Cherry tomatoes, halved
1 1/4 lbs. Skinless, boneless chicken breast halves, cut into cubes
1 can (10.5 oz) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
8 oz (about 3 cups) Farfalle (bow tie) pasta, cooked and drained

Season the chicken as desired. Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the farfalle and cook until the mixture is hot. Season to taste and stir in the tomatoes before serving. 


CF Campbells0120 hasbrowncasserole

Bacon Hash Brown Casserole
Prep Time: 15 mins  |  Total Time: 60 mins  |  Serves 16

6 slices Bacon, chopped
1 medium Onion, chopped (about 1/2 cup)
1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
3/4 cup Sour cream
6 Tbsps Butter, melted
6 cups Frozen shredded hash brown potatoes, thawed (about 22 oz)
3 cups Broccoli florets
1/3 cup Green onion, sliced
1 1/2 cups shredded Cheddar cheese (about 6 oz)
1/3 cup Panko breadcrumbs

Heat the oven to 350°F. While the oven is heating, cook the bacon and onion in a 10-inch skillet over medium heat until the bacon is crisp, stirring occasionally. Spoon off any fat. Stir the bacon mixture, soup, sour cream, 4 Tbsps butter, potatoes, broccoli, green onion and cheese in a large bowl. Season the mixture, if desired. Stir the panko and remaining butter in a small bowl. Spoon the potato mixture into a lightly greased 9x9x2-inch baking dish. Sprinkle with the panko mixture. Bake for 45 minutes or until the mixture is hot and the panko mixture is golden brown.

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