The Kitchen Everything

19+ Best Campbell Soup Recipes

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by

CeCe Jones
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Few pantry staples pull their weight like a can of Campbell’s soup. One can of cream of mushroom or a tin of tomato soup can turn ground beef, canned tuna, or a package of chicken thighs into a full dinner with almost no extra effort. That’s the real magic of these 19+ best Campbell soup recipes: they lean on a can you already have in the cupboard to build flavor fast.

Cream of mushroom soup makes a silky stroganoff sauce. Cream of chicken turns into a pot pie filling in minutes. Tomato soup adds moisture to meatloaf and a tangy kick to sloppy joes. These recipes cover casseroles, skillet dinners, slow cooker mains, and a soup or two, all built around the condensed soups sitting on your shelf right now.

Cream of mushroom green bean casserole and Campbell’s tomato soup meatloaf are the two most requested recipes here, prized for their short ingredient lists and forgiving prep.

Quick picks:

  • Best for holidays: Cream of Mushroom Green Bean Casserole
  • Best budget dinner: Cream of Mushroom Hamburger Gravy
  • Best for picky eaters: Cheddar Cheese Soup Mac and Cheese
  • Best slow cooker option: French Onion Soup Pulled Pork

1. Campbell’s Cream of Mushroom Green Bean Casserole

This is the dish that shows up at every holiday table, and for good reason. Condensed cream of mushroom soup, milk, soy sauce, and crispy fried onions turn canned or fresh green beans into a creamy, savory side in about 30 minutes.

Yield: 6 servings | Prep: 10 minutes | Cook: 30 minutes | Oven: 350°F

Ingredients:

  • 2 (10.5 oz) cans Campbell’s Condensed Cream of Mushroom Soup
  • 1 cup milk
  • 1 tsp soy sauce
  • 1/8 tsp black pepper
  • 4 cups cooked green beans
  • 2 2/3 cups French-fried onions, divided

Steps:

  1. Preheat oven to 350°F.
  2. Mix soup, milk, soy sauce, pepper, green beans, and 1 1/3 cups onions in a baking dish.
  3. Bake 25 minutes, stirring halfway.
  4. Top with remaining onions and bake 5 more minutes until golden.

2. Campbell’s Cream of Chicken Chicken and Rice Bake

This one-dish bake is the kind of dinner you throw together on a weeknight when you want something warm without much cleanup. Cream of chicken soup coats raw rice and chicken breasts, and the oven does the rest, leaving tender rice and juicy chicken.

Yield: 4 servings | Prep: 10 minutes | Cook: 1 hour 15 minutes | Oven: 350°F

Ingredients:

  • 2 (10.5 oz) cans Campbell’s Condensed Cream of Chicken Soup
  • 1 1/2 cups water
  • 1 cup uncooked long-grain white rice
  • 4 boneless, skinless chicken breasts
  • 1 tsp paprika
  • Salt and pepper to taste

Steps:

  1. Preheat oven to 350°F. Whisk soup and water in a baking dish, stir in rice.
  2. Lay chicken breasts on top, season with paprika, salt, and pepper.
  3. Cover tightly with foil and bake 1 hour 15 minutes until rice is tender and chicken reaches 165°F.

If you often have extra cooked chicken on hand, a cheesy leftover rotisserie chicken and rice casserole follows the same comforting idea.

3. Campbell’s Cream of Mushroom Tuna Noodle Casserole

This is old-school comfort food, the kind your grandmother probably made on a Friday night. Egg noodles, canned tuna, peas, and cream of mushroom soup bake under a layer of crushed potato chips or breadcrumbs for crunch.

Yield: 6 servings | Prep: 15 minutes | Cook: 25 minutes | Oven: 375°F

Ingredients:

  • 8 oz egg noodles, cooked
  • 2 (10.5 oz) cans Campbell’s Condensed Cream of Mushroom Soup
  • 2/3 cup milk
  • 2 (5 oz) cans tuna, drained
  • 1 cup frozen peas
  • 1 cup crushed potato chips

Steps:

  1. Preheat oven to 375°F.
  2. Combine noodles, soup, milk, tuna, and peas in a baking dish.
  3. Top with crushed chips and bake 25 minutes until bubbly.

Tuna fans will want to browse our best tuna recipes for more ways to use that pantry staple.

4. Campbell’s Cream of Chicken Chicken Pot Pie

Nothing says cozy dinner quite like a golden pie crust hiding a creamy chicken filling. Cream of chicken soup, mixed vegetables, and cubed cooked chicken get tucked between two pie crusts and baked until deeply golden.

Yield: 6 servings | Prep: 15 minutes | Cook: 40 minutes | Oven: 400°F

Ingredients:

  • 2 (10.5 oz) cans Campbell’s Condensed Cream of Chicken Soup
  • 2 cups cooked, cubed chicken
  • 2 cups frozen mixed vegetables
  • 2 unbaked 9-inch pie crusts
  • 1/2 tsp thyme

Steps:

  1. Preheat oven to 400°F. Mix soup, chicken, vegetables, and thyme.
  2. Pour into one pie crust, top with second crust, and seal edges, cutting slits for steam.
  3. Bake 35 to 40 minutes until crust is golden brown.

For a shortcut version with rotisserie chicken, the comforting leftover rotisserie chicken pot pie recipe works beautifully.

5. Campbell’s Cream of Mushroom Beef Stroganoff

This stovetop stroganoff gets its velvety sauce from one can of soup instead of a long list of ingredients. Browned ground beef or sliced steak simmers in cream of mushroom soup and sour cream, then gets spooned over egg noodles.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

  • 1 lb ground beef or sliced sirloin
  • 1 (10.5 oz) can Campbell’s Condensed Cream of Mushroom Soup
  • 1/2 cup sour cream
  • 1/2 cup beef broth
  • 8 oz egg noodles, cooked
  • Salt and pepper to taste

Steps:

  1. Brown beef in a skillet; drain excess fat.
  2. Stir in soup and broth, simmer 10 minutes.
  3. Remove from heat, stir in sour cream, season, and serve over noodles.

If you like a richer, steak-forward version, the rich and creamy chuck steak stroganoff is worth trying next.

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6. Campbell’s Cream of Mushroom Tater Tot Casserole

Also known as a hotdish in parts of the Midwest, this bake layers ground beef, vegetables, and tater tots under a blanket of cream of mushroom soup. It feeds a crowd without much fuss.

Yield: 6 servings | Prep: 15 minutes | Cook: 45 minutes | Oven: 350°F

Ingredients:

  • 1 lb ground beef, browned
  • 1 (10.5 oz) can Campbell’s Condensed Cream of Mushroom Soup
  • 1 cup frozen corn or green beans
  • 1 cup shredded cheddar cheese
  • 1 (32 oz) bag frozen tater tots

Steps:

  1. Preheat oven to 350°F. Layer beef, vegetables, and soup in a baking dish.
  2. Top with tater tots in an even layer.
  3. Bake 40 minutes, add cheese, and bake 5 more minutes until melted.

7. Campbell’s Cream of Chicken Chicken Enchiladas

Cream of chicken soup gives these enchiladas a creamy, tangy sauce instead of the usual red or green varieties. Shredded chicken and cheese get rolled into tortillas, covered in the soup mixture, and baked until bubbling.

Yield: 6 servings | Prep: 20 minutes | Cook: 25 minutes | Oven: 350°F

Ingredients:

  • 2 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 (10.5 oz) can Campbell’s Condensed Cream of Chicken Soup
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • 8 flour tortillas

Steps:

  1. Preheat oven to 350°F. Mix chicken with 1 cup cheese, roll into tortillas, and place in a baking dish.
  2. Whisk soup, sour cream, and chiles; pour over tortillas.
  3. Top with remaining cheese and bake 25 minutes.

Leftover rotisserie chicken works great here too, just like in the cheesy leftover rotisserie chicken enchiladas.

8. Campbell’s Cream of Mushroom Pork Chops and Gravy

Bone-in pork chops braise right in the soup, so the gravy builds itself while the meat turns fork-tender. A splash of broth thins the soup into a pourable gravy worth spooning over mashed potatoes.

Yield: 4 servings | Prep: 10 minutes | Cook: 35 minutes

Ingredients:

  • 4 bone-in pork chops
  • 1 (10.5 oz) can Campbell’s Condensed Cream of Mushroom Soup
  • 1/2 cup chicken broth
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Steps:

  1. Season and sear pork chops in a skillet until browned, about 3 minutes per side.
  2. Whisk soup, broth, and garlic powder; pour over chops.
  3. Cover and simmer 25 minutes until pork reaches 145°F internal temperature.

9. Campbell’s Tomato Soup Meatloaf

Tomato soup replaces the usual ketchup glaze and mixes right into the meat, keeping the loaf moist from the inside out. It’s a simple trick that makes a noticeable difference in texture.

Yield: 6 servings | Prep: 15 minutes | Cook: 1 hour | Oven: 350°F

Ingredients:

  • 2 lbs ground beef
  • 1 (10.75 oz) can Campbell’s Condensed Tomato Soup, divided
  • 1 cup breadcrumbs
  • 1 egg
  • 1/2 cup chopped onion
  • 1 tsp salt

Steps:

  1. Preheat oven to 350°F. Mix beef, half the soup, breadcrumbs, egg, onion, and salt. Shape into a loaf.
  2. Spread remaining soup over the top.
  3. Bake 1 hour until internal temperature reaches 160°F.

10. Campbell’s Cream of Mushroom Swedish Meatballs

Instead of a from-scratch cream sauce, cream of mushroom soup whisked with beef broth and a touch of sour cream makes a fast, rich gravy for frozen or homemade meatballs. Serve it over egg noodles or mashed potatoes.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

  • 24 frozen meatballs
  • 1 (10.5 oz) can Campbell’s Condensed Cream of Mushroom Soup
  • 1/2 cup beef broth
  • 1/4 cup sour cream
  • 1/4 tsp allspice

Steps:

  1. Heat meatballs in a skillet according to package directions.
  2. Whisk soup, broth, and allspice; pour over meatballs.
  3. Simmer 10 minutes, stir in sour cream, and serve warm.

11. Campbell’s Condensed Cheddar Cheese Soup Mac and Cheese

Cheddar cheese soup skips the roux entirely and still delivers a rich, moist mac and cheese. It’s faster than a traditional béchamel version and just as creamy.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

  • 8 oz elbow macaroni, cooked
  • 1 (10.75 oz) can Campbell’s Condensed Cheddar Cheese Soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1/4 tsp mustard powder

Steps:

  1. Return cooked macaroni to the pot over low heat.
  2. Stir in soup, milk, cheese, and mustard powder.
  3. Cook 5 minutes, stirring, until smooth and heated through.

12. Campbell’s Cream of Chicken Chicken Spaghetti

This Southern favorite blends cream of chicken soup with Rotel tomatoes and melted cheese for a creamy, slightly spicy pasta bake. Shredded chicken makes it a complete meal in one dish.

Yield: 6 servings | Prep: 15 minutes | Cook: 30 minutes | Oven: 350°F

Ingredients:

  • 12 oz spaghetti, cooked
  • 2 cups shredded cooked chicken
  • 1 (10.5 oz) can Campbell’s Condensed Cream of Chicken Soup
  • 1 (10 oz) can diced tomatoes with green chiles
  • 2 cups shredded cheddar cheese

Steps:

  1. Preheat oven to 350°F. Combine spaghetti, chicken, soup, tomatoes, and half the cheese.
  2. Spread into a baking dish and top with remaining cheese.
  3. Bake 25 to 30 minutes until bubbly.

13. Campbell’s French Onion Soup Pulled Pork

French onion soup brings deep, savory flavor to slow-cooked pork without a long ingredient list. The soup’s caramelized onion base seasons the pork as it falls apart over hours of low heat.

Yield: 8 servings | Prep: 10 minutes | Cook: 8 hours (slow cooker)

Ingredients:

  • 3 lb pork shoulder
  • 2 (10.5 oz) cans Campbell’s Condensed French Onion Soup
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce

Steps:

  1. Place pork in a slow cooker. Mix soup, brown sugar, and Worcestershire; pour over pork.
  2. Cover and cook on low 8 hours until pork shreds easily.
  3. Shred pork in the cooking liquid before serving.

14. Campbell’s Cream of Celery Pot Roast

Cream of celery soup thickens the pot roast juices into a ready-made gravy, no extra flour or cornstarch required. Chuck roast slow-cooked with this soup turns tender and deeply flavorful.

Yield: 6 servings | Prep: 10 minutes | Cook: 8 hours (slow cooker)

Ingredients:

  • 3 lb chuck roast
  • 1 (10.5 oz) can Campbell’s Condensed Cream of Celery Soup
  • 1 packet dry onion soup mix
  • 1/2 cup water
  • 4 carrots, chopped
  • 4 potatoes, quartered

Steps:

  1. Place roast, carrots, and potatoes in a slow cooker.
  2. Mix soup, onion soup mix, and water; pour over top.
  3. Cook on low 8 hours until roast is fork-tender.

15. Campbell’s Tomato Soup Chili

Tomato soup replaces part of the usual canned tomato base, giving this chili a smoother texture and a touch of natural sweetness. It comes together fast on the stovetop.

Yield: 6 servings | Prep: 15 minutes | Cook: 45 minutes

Ingredients:

  • 1 1/2 lbs ground beef
  • 1 (10.75 oz) can Campbell’s Condensed Tomato Soup
  • 1 (15 oz) can kidney beans, drained
  • 1 (15 oz) can diced tomatoes
  • 2 tbsp chili powder
  • 1 chopped onion

Steps:

  1. Brown beef and onion in a large pot; drain fat.
  2. Stir in soup, beans, tomatoes, and chili powder.
  3. Simmer 30 to 40 minutes, stirring occasionally.

16. Campbell’s Cream of Mushroom Hamburger Gravy

This is weeknight comfort at its most basic: browned ground beef simmered in cream of mushroom soup and milk until it turns into a thick, savory gravy. Pour it over mashed potatoes, rice, or toast.

Yield: 4 servings | Prep: 5 minutes | Cook: 15 minutes

Ingredients:

  • 1 lb ground beef
  • 1 (10.5 oz) can Campbell’s Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Steps:

  1. Brown beef in a skillet; drain fat.
  2. Stir in soup, milk, and garlic powder.
  3. Simmer 10 minutes until thickened, season, and serve hot.

17. Campbell’s Cream of Chicken Broccoli Rice Casserole

Cream of chicken soup binds rice, steamed broccoli, and melted cheddar into a side dish hearty enough to pass as a main. It bakes up bubbly with a lightly golden top.

Yield: 6 servings | Prep: 10 minutes | Cook: 30 minutes | Oven: 350°F

Ingredients:

  • 3 cups cooked rice
  • 2 cups steamed broccoli florets
  • 1 (10.5 oz) can Campbell’s Condensed Cream of Chicken Soup
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk

Steps:

  1. Preheat oven to 350°F. Combine rice, broccoli, soup, milk, and half the cheese.
  2. Spread into a baking dish and top with remaining cheese.
  3. Bake 25 to 30 minutes until golden and bubbling.

Fans of this combo should check our best baked chicken recipes for more oven-friendly dinners.

18. Campbell’s Cream of Mushroom Chicken and Wild Rice Soup

This soup turns a can of cream of mushroom into a creamy base studded with wild rice and tender chicken. It’s thicker than a broth-based soup and eats more like a stew.

Yield: 6 servings | Prep: 10 minutes | Cook: 35 minutes

Ingredients:

  • 2 (10.5 oz) cans Campbell’s Condensed Cream of Mushroom Soup
  • 4 cups chicken broth
  • 2 cups cooked wild rice
  • 2 cups shredded cooked chicken
  • 1 cup half-and-half

Steps:

  1. Whisk soup and broth together in a large pot over medium heat.
  2. Stir in rice and chicken; simmer 20 minutes.
  3. Stir in half-and-half and heat through without boiling.

Soup lovers will find more cozy options among our best creamy soup recipes.

19. Campbell’s Tomato Soup Sloppy Joes

Tomato soup sweetens and thickens the usual ketchup-and-sauce base, giving these sloppy joes a tangier edge than the packet mix version. It’s ready in half an hour, bun and all.

Yield: 6 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

  • 1 1/2 lbs ground beef
  • 1 (10.75 oz) can Campbell’s Condensed Tomato Soup
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp mustard
  • 6 hamburger buns

Steps:

  1. Brown beef in a skillet; drain fat.
  2. Stir in soup, brown sugar, Worcestershire, and mustard.
  3. Simmer 15 minutes, then spoon onto buns.

How to Adapt Campbell Soup Recipes for Dietary Needs

Swapping ingredients keeps these recipes friendly for different diets without losing the creamy texture that makes them work. A few small changes handle most restrictions.

For gluten-free cooking, use Campbell’s gluten-free condensed soup varieties where available, or swap in a homemade white sauce thickened with cornstarch. Check that broth and breadcrumbs are also gluten-free.

For lower sodium, use the “98% Fat Free” or low-sodium condensed soup lines and cut added salt in the recipe. Adding fresh herbs like thyme or rosemary boosts flavor without extra salt.

For dairy-free needs, replace cream-based soups with a homemade cashew or coconut milk cream base, and swap milk for unsweetened oat or soy milk in the recipe.

For vegetarian versions, swap ground beef or chicken for mushrooms, lentils, or plant-based crumbles, and use vegetable broth instead of chicken or beef broth.

Fresh vegetables and herbs also stretch a can of soup further while adding color and texture. A handful of chopped spinach in chicken and rice bake or extra mushrooms in stroganoff rounds out the dish without changing the method.

If you’re building meals around what’s in the freezer, our best canned chicken recipes and leftover rotisserie chicken ideas pair naturally with these same condensed soups.

Tips for Cooking with Condensed Soup

Condensed soup works best when you treat it as a base, not a finished sauce. A little doctoring turns a can into something that tastes homemade.

Don’t add the can of water unless the recipe calls for it. Condensed soup is meant to stay thick, so skipping the water keeps casseroles creamy instead of watery.

Whisk before adding liquid. Stirring the soup smooth in the can or a bowl first prevents lumps once it hits a hot pan or oven dish.

Brown your meat first. Searing beef, pork, or chicken before adding soup builds a deeper flavor base that condensed soup alone can’t provide.

Mix two soups for more complexity. Combining cream of mushroom with cream of celery, or cream of chicken with cheddar cheese soup, adds layers of flavor to casseroles and gravies.

Finish with fresh touches. A sprinkle of fresh parsley, black pepper, or a squeeze of lemon right before serving brightens up the richness of a cream-based dish.

Store leftovers properly. Most condensed soup casseroles keep well in the fridge for 3 to 4 days in a sealed container, and many freeze well for up to 2 months.

For more ways to build meals around a reliable pantry base, our best comforting casserole recipes and our best crockpot soup recipes offer plenty of inspiration beyond the soup can.

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