If you're looking to liven up your family meals, here are a couple of hearty dinner recipes from Campbell's Soup to give you a little help in the kitchen.

For years Campbell’s soup has been that secret ingredient kept in kitchen presses around the country.  The deliciously versatile range of condensed soups can be turned into everything from pasta to pizzas and casseroles, as well as being a warming soup.

Cheesy Vegetable Casserole
Preparation Time:    10 minutes
Cooking time:           18-20 minutes

Ingredients (serves 4 people):
1 tbsp vegetable oil
2 large onions, cut into wedges
1 large red pepper, deseeded, cored and cut into chunks
1 large yellow pepper, deseeded, cored and cut into chunks
1 can of sweetcorn, drained
1 195g can Campbell's Condensed Cream of Tomato Soup
1 tsp dried mixed herbs (optional)
1 head broccoli, about 600g, cut into small florets
125g mature cheddar cheese, finely grated

Method:
Heat the oil in a large saucepan and fry the onion and peppers for 5-6 minutes until softened.
Add the sweetcorn, Campbell's Condensed Cream of Tomato Soup, 300ml / ½ pint water and the dried herbs.  Stir well and simmer for 5 minutes to warm through.
Cook the broccoli in a pan of lightly salted boiling water for 3-4 minutes until tender. Drain and add to the soup mixture.
Stir in half the cheese and heat gently until melted.  Season to taste and serve scattered with the remaining cheese.

Creamy Chicken Succotash
Preparation time:     10 minutes
Cooking time:           35 minutes

Ingredients (serves 4 people):
1 tbsp olive oil
2 knobs of butter
4 chicken breasts, skin on
175g smoked pork sausage, diced
1 large onion, finely chopped
2 garlic cloves, crushed (optional)
1 295g can Campbell's Condensed Cream of Chicken Soup
300ml / ½ pint semi-skimmed milk (or water)
1 can sweetcorn kernels, drained
Small handful fresh chopped flatleaf parsley (optional)
Steamed broccoli to serve
 
Method
Heat the oil in a large non-stick frying pan and fry the chicken skin-side down over a medium heat for 5-6 minutes until golden brown.
Turn the chicken over and scatter in the smoked sausage. Cook for a further 6-8 minutes until lightly browned. Lift everything out and drain on kitchen paper.
Wipe out the frying pan with kitchen paper. Add the butter and melt until foaming.
Stir in the onion and cook for 4-5 minutes, stirring until they start to soften.
If using garlic, stir it in and cook for a further 1-2 minutes.
Add the Campbell's Condensed Cream of Chicken Soup and the milk, stirring well until smooth.
Tip in the sweetcorn and return the chicken and sausage to the pan. Boil for 10-12 minutes.
Season to taste and scatter with the chopped parsley, if usingThis is now ready to serve while still hot, with steamed tender stem broccoli.

Cook's tip
Milk will make your sauce a little richer and creamier; however you can use just water instead. If you don't have smoked pork sausage, simply skin ordinary sausages, pinch into small pieces and use as above.




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