For the bean and kale soup, I actually did cook the kale a bit in the stock before adding the beans, I also chopped it up fairly fine, more ribbons than chunks. It worked out quite well. It was tender without being mushy.
"Souper" Main Dish Entrees using, you guessed it, condensed soup. Fairly fast, easy, economical, perfect for feeding the family dinner after a hectic day.
"Surprise Pork Chops"
6 pork chops
1 T vegetable oil
1 T mustard (brown works best)
salt and pepper to taste
6 slices mild or sweet onion
6 slices lemon, seeds removed
1 10.5 oz can condensed tomato soup
Brown chops in oil on both sides in an ovenproof skillet. Brush tops of chops with mustard, season with salt and pepper, top each chop with a slice of onion and lemon.(EDIT) Top with soup. (Txs, Morwenna, I think that needs to be in the directions.
) Bake at 350 degrees F for one hour.
I have also seen variations of this recipe using brown sugar with the mustard, or using bell pepper rings in place of the lemon slices. It is pretty easy to tweak to your own tastes.
"Golden Chicken Bake"
2 lbs chicken parts (breasts, thighs, drumsticks, whichever you like)
2 T melted butter or margarine
1 10.5 oz can condensed cream soup or golden mushroom soup
chopped parsley, chives, or green onions
Arrange chicken pieces in a single layer, skin side down, in a 8"x12" or 9"x13" baking pan. Drizzle butter over tops of chicken. Bake at 400 degrees F 20 minutes, turn and bake 20 minutes more. Pour soup over chicken, sprinkle parsley or chives or green onions over top. Bake 20 minutes more.
"Pork Chop Green Bean Bake"
6 pork chops, trimmed of excess fat if needed
1 10.5 oz can condensed cream of mushroom, celery, or chicken soup
Dash of dried thyme, poultry seasoning, OR dillweed
2 9 oz packages frozen green beans defrosted, or two 1 lb. cans green beans, drained
1/4 t salt
1/4 t black pepper
In an oven-proof skillet, brown the chops on both sides (add oil if chops are lean) and remove from pan. Blend soup with thyme in skillet, stir in beans. Return pork chops to top of beans, sprinkle with salt and pepper. Bake covered in 350 degree F oven 45 minutes, uncover and bake 5 to 10 minutes longer.
"Chicken Stuffing Bake"
1 10.5 oz can condensed cream of mushroom or chicken soup
1 c milk
1 package (7 oz) stuffing mix ( or use dried stale bread or cornbread crumbled and mixed with a bit of poultry seasoning)
2 c cooked cubed chicken or turkey
2 c cooked broccoli florets
2 stalks celery, finely chopped
1/4 c finely diced onion (optional)
6 oz shredded Swiss cheese ( or whatever cheese you like)
In a mixing bowl, combine soup with milk and stir until smooth. Add all remaining ingredients except 1/2 c of cheese. Pour into a greased 8"x12" pan or casserole dish. Bake at 350 degrees F for 20 minutes, top with remaining cheese, and bake until cheese melts and begins to brown. Serves 6
"Piquant Pork Chops"
4 boneless 1/2" thick pork chops, approx 1 lb.
1/4 t pepper
1 T vegetable oil
1 10.5 oz can condensed chicken broth (chicken gumbo soup also works well)
3 T lime or lemon juice
1 T brown sugar
1 t Dijon mustard
4 t cornstarch
2 T water
hot cooked rice
Sprinkle chops with pepper, brown in a 10" skillet with oil on both sides using medium heat. Stir in broth, juice, mustard, and sugar. Bring to a boil, reduce heat to low, cover pan, and simmer 10 minutes. Remove chops from pan. Mix together cornstarch and water, stir into hot sauce and cook over medium high heat until mixture bubbles and thickens. Stir often. Return meat to pan, serve chops and sauce over hot rice.
Ya'll want soup/semi homemade recipes, I found TWO different Campbell's cookbooks and another one for Lipton Dried soups in recipes. I also found the Philly Cream Cheese cookbook and the Bisquick cookbook. I am so embarrassed...