Author Archive
Pasta with Shrimp Sauce
July 5, 2021 Lee
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Pasta with Shrimp Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 121.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup vegetable oil
  • 2 cups mushrooms, sliced
  • ¾ cup onion, diced
  • 2 cloves garlic, minced
  • 250 grams medium shrimp, shelled, deveined, tails removed, (8 oz)
  • Seafood Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • ¼ cup fresh parsley, chopped
  • 225 grams Pasta Option, cooked, drained, (8 oz)
  • Parmesan cheese, grated

OPTIONS

Seafood - Use 1 Item

  • 250 grams bay scallops, (8 oz)
  • 1 can minced clams, drained, (6½ oz / 184 g)
  • 250 grams white fish, cut into chunks, cod, pangasius, etc., (8 oz)
  • 250 grams medium shrimp, shelled, deveined, tails removed, (8 oz)

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of shrimp soup, (I really need to make a short cut for this soup!)
  • condensed Cheddar cheese soup, Shortcut

Liquid - Use 1 Item

  • 1 cup half and half cream
  • ¼ cup dry sherry, plus ¼ cup milk
  • ¼ cup dry white wine, plus ¼ cup milk
  • 1 cup tomato juice, Shortcut

Pasta - Use 1 Item

  • linguine
  • spaghetti
  • medium egg noodles
  • small shells

Instructions
 

  • Heat the oil in a large non stick pan, when hot, cook the mushrooms, onion, and garlic. Cook until the onion and mushrooms are tender.
  • Add the shrimp and Seafood Option, stir constantly and cook 2-3 minutes or until seafood is done.
  • In a medium mixing bowl, add the Soup and Liquid Options and mix together well.
  • Stir the soup mixture into the pan then stir in the parsley. Heat through but do not boil.
  • Serve sauce over hot Pasta Option, sprinkle with Parmesan as desired, enjoy.

Notes

Low cost per serving, as the shrimp and fish is readily available and inexpensive.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish,PASTA,SEAFOOD - ALL,Seafood - Clams,Seafood - Scallops,Seafood - Shrimp/Prawn
Pasta with White Seafood Sauce
July 5, 2021 Lee
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Pasta with White Seafood Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 120.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ½ cup butter, (¼ stick / ½ block)
  • ½ vegetable oil, or olive oil
  • 4 cloves garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • Herb Option
  • Seafood Option
  • 340 grams Pasta Option, (12 oz)
  • Parmesan cheese, or Romano cheese, grated

OPTIONS

Herb - Use 1 Item

  • ¼ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • ¼ cup fresh chives, chopped
  • 1 teaspoon dried oregano, crushed

Seafood - Use 1 Item

  • 1 can chopped clams, undrained, (6½ oz / 184 g)
  • 1 can tuna, undrained, packed in water, (6½ oz / 184 g)
  • 1 can salmon, undrained, (7 oz / 200 g)
  • 1 can shrimp, drained, (6 oz / 180 g)

Pasta - Use 1 Item

  • spaghetti
  • linguine
  • corkscrew
  • medium egg noodles

Instructions
 

  • Heat the butter and oil in a 3 quart saucepan on medium heat, when hot, add the onion and cook until golden brown.
  • Add the broth and Herb Option, bring to a boil then reduce to low and simmer uncovered for 10 minutes. Stir occasionally.
  • Add the Seafood Option with its liquid except for the shrimp, that you want to drain first. Simmer 2-3 minutes, stirring to gently break up tuna or salmon.
  • Serve sauce over hot cooked Pasta Option, sprinkle with Parmesan or Romano as desired, enjoy.

Notes

Low cost if using tuna, and for the clams, shrimp, and salmon, I will work out how much fresh steamed to use.
* Best Value $1 or Less per Serving,PASTA
Baked Manicotti
July 5, 2021 Lee
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Baked Manicotti

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 119.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Course Main Dish
Servings 5 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 tablespoons vegetable oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • ½ teaspoon Herb Option, crushed
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 soup can water
  • Tomatoes Option
  • Flavoring Option
  • 1 bay leaf
  • 1 container Ricotta cheese, (about 16 oz / 454 g)
  • 1 cup Mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated, divided
  • 1 egg, beaten
  • 1 tablespoon fresh parsley, chopped
  • 10 manicotti shells, cooked, drained

OPTIONS

Herb - Use 1 Item

  • dried basil
  • dried oregano
  • dried marjoram

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed tomato bisque
  • chili beef soup, no longer produced by Campbell's

Tomatoes - Use 1 Item

  • 1 can tomato paste, (6 oz / 170 g)
  • 1 can tomato sauce, (8 oz / 227 g)
  • ½ cup ketchup

Flavoring - Use 1 Item

  • 2 tablespoons Parmesan cheese, grated
  • ¼ cup green bell pepper, diced
  • ⅛ teaspoon ground cloves

Instructions
 

  • To make the sauce, heat the oil in a 3 quart saucepan on medium heat, cook the onion, garlic, and Herb Option until onion is tender.
  • Stir in the Soup Option, water, Tomatoes and Flavoring Options, and the bay leaf. Bring to a boil then reduce to low. Simmer uncovered for 30 minutes or to your desired consistency, stir occasionally. Discard the bay leaf.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan. Spoon 1 cup of the sauce into the pan and shake the pan to cover the bottom.
  • To make the filling, in a medium mixing bowl, and the Ricotta, Mozzarella, ¼ cup Parmesan, egg, and parsley. Mix together well.
  • Use a long spoon or pastry bag, fill each cooked manicotti shell with about ¼ of filling and place in the baking pan.
  • After all the shells are filled, pour the rest of the sauce evenly over the manicotti.
  • Sprinkle with remaining Parmesan. Bake for 30 minutes or until hot.
  • Serve with sides of your choice, enjoy.

Notes

I based this as High cost per serving as I have not seen manicotti shells in the stores I have been in, but I know they are there, so I cannot price this yet until I find the shells and price them.
Shortcut: Condensed Tomato Soup.
* High Cost $1.51+ per Serving,PASTA
Lasagna Roll-ups
July 4, 2021 Lee
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Lasagna Roll-ups

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 118.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 500 grams Meat Option, (1 lb)
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Herb Option, crushed
  • 1 can condensed tomato soup, (10½ oz / 298 g)
  • 1 cup water
  • 1 can tomato paste, (6 oz / 170 g)
  • 750 grams Ricotta cheese, (1½ lb)
  • 1 cup Cheese 1 Option, shredded
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon ground nutmeg
  • 8 lasagna noodles, cooked, drained
  • ¼ cup Cheese 2 Option, grated

OPTIONS

Meat - Use 1 Option

  • bulk Italian sausage, Shortcut
  • ground pork
  • ground beef

Herb - Use 1 Option

  • dried oregano
  • dried basil
  • dried marjoram

Cheese 1 - Use 1 Item

  • Mozzarella cheese
  • Colby Longhorn cheese
  • Provolone cheese

Cheese 2 - Use 1 Item

  • Parmesan cheese
  • Romano cheese
  • Gruyere cheese

Instructions
 

  • For the meat sauce, heat a 4 quart saucepan on medium heat, cook the Meat Option, onion, garlic, and Herb Option until meat is browned and onion is tender. Break up the meat as it cooks with you spatula. Pour off the excess fat.
  • Then stir in the soup, water, and tomato paste. Heat to boiling then reduce to low, simmer uncovered for 30 minutes or until desired consistency, stir occasionally.
  • For the filling, to a large mixing bowl, add the Ricotta cheese, Cheese 1 Option, parsley, and nutmeg. Mix together then set aside.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • Spread 2 cups of the meat sauce evenly in the baking pan.
  • Pat drained noodles dry with paper towels. On each noodle, spread about ⅓ cup of filling, fold over about 1 inch and roll up like a jelly roll.
  • Place rolls as you make them, seam side down in the baking pan.
  • Spoon remaining sauce over rolls. Sprinkle with Cheese 2 Option.
  • Bake for 45 minutes or until hot. Let rest 5 minutes.
  • Serve and enjoy.

Notes

Low cost per serving, even though there is cheese in this, the number of servings from this helps lower the cost.
Shortcuts: Condensed Tomato Soup, Bulk Italian Sausage.
* Best Value $1 or Less per Serving,PASTA
Vegetable Lasagna
July 4, 2021 Lee
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Vegetable Lasagna

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 116.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning, crushed, Shortcut
  • Vegetable Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • Cheese Option
  • 1 egg, beaten
  • 1 jar spaghetti sauce, (1 quart / 4 cups / 32 oz / 980 ml), Shortcut
  • Liquid Option
  • 9 lasagna noodles, cooked, drained
  • 2 cups Mozzarella cheese

OPTIONS

Vegetable - Use 1 Item

  • 2 packages frozen broccoli, thawed, drained, chopped, (10 oz / 283 g each)
  • 2 packages frozen spinach, thawed, drained, chopped, (10 oz / 283 g each)
  • 4 cups zucchini, sliced
  • 2 packages frozen cut green beans, thawed, drained, (10 oz / 283 g each)

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Cheese - Use 1 Item

  • 2 cups sharp Cheddar cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 cups Swiss cheese, shredded
  • 1 cup Ricotta cheese, plus ¼ cup crumbled Bleu cheese

Liquid - Use 1 Item

  • ½ cup dry red wine
  • 1 cup heavy cream
  • 2 tablespoons vinegar, plus ½ cup water
  • ½ cup plain yogurt

Instructions
 

  • In an large non stick pan, heat the oil, when hot, add the onion, garlic, and Italian seasoning. Cook until onion is tender, stir occasionally.
  • Stir in the Vegetable Option, cook until vegetable is tender and liquid evaporates, stir occasionally. Remove from heat.
  • Stir in the Soup and Cheese Options, and the egg. This is the lasagna filling, set aside.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a medium mixing bowl, add the spaghetti sauce and Liquid Option.
  • Pour ½ the sauce into the pan and spread out evenly by shaking the pan.
  • Arrange 3 lasagna noodles on the sauce in the pan. Spread ½ the filling over the noodles, sprinkle with ⅓ of the Mozzarella cheese.
  • Add another 3 noodles over the Mozzarella, spread with remaining filling, sprinkle with another ⅓ of Mozzarella.
  • Add the last 3 noodles, and cover those with the remaining sauce.
  • Bake for 40 minutes or until hot. Sprinkle with remaining Mozzarella and bake for another 5 minutes.
  • Let lasagna rest 15 minutes, then slice, serve, and enjoy.

Notes

Fair cost based on cheese alone. When I make this I will give measurements for using cooked fresh vegetables as frozen is costlier.
Shortcuts: Italian Seasoning, Spaghetti Sauce, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Main Dish Spoonbread
July 4, 2021 Lee
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Main Dish Spoonbread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 115.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • Meat Option
  • Vegetable Option
  • 1 cup cornmeal
  • 1¼ cups water
  • 3 tablespoons butter
  • 1 can Soup Option, (10½ oz / 298 g)
  • 3 eggs, beaten
  • 1 teaspoon baking powder
  • Seasoning Option
  • syrup or butter, for serving

OPTIONS

Meat - Use 1 Item

  • 6 slices bacon, diced
  • 1 cup cooked ham, plus 2 tablespoons butter
  • 250 grams bulk pork sausage, (½ lb)
  • 1 cup cooked corned beef, plus 2 tablespoons vegetable oil

Vegetable - Use 1 Item

  • ¼ cup onion, finely diced
  • ¼ cup green bell pepper, diced
  • ½ cup celery, finely diced
  • ½ cup mushrooms, diced

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut

Seasoning - Use 1 Item

  • dash cayenne pepper
  • ⅛ teaspoon paprika
  • ½ teaspoon rubbed sage
  • ⅛ teaspoon garlic powder

Instructions
 

  • In a 3 quart saucepan on medium heat, add the Meat Option and cook until browned, stir occasionally. Use a slotted spoon to remove meat from saucepan and drain on paper towels. Leave drippings in saucepan.
  • To the saucepan add the Vegetable Option and cook until tender.
  • Preheat your oven to 180° C (350° F), grease a 2 quart casserole with butter.
  • Stir in cornmeal and water, stir until smooth. Bring to a boil, stirring constantly, then remove from heat.
  • To the saucepan, stir in the butter until melted.
  • Stir in the Soup Option, eggs, baking powder, Seasoning Option, and cooked meat.
  • Pour mixture into the prepared casserole.
  • Bake for 50 minutes or until a knife inserted in the center comes out clean.
  • Serve with butter and syrup, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Cheese Omelet Roll
July 4, 2021 Lee
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Cheese Omelet Roll

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 114.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Electric Mixer
  • Oven
  • Baking Sheet (10x15 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 6 eggs
  • ¼ teaspoon cream of tartar
  • 2 cups Cheese Option, shredded
  • Meat Option
  • 1 cup Vegetable Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Cheese - Use 1 Item

  • Swiss cheese
  • Monterey Jack cheese
  • Cheddar cheese

Meat - Use 1 Item

  • 250 grams bacon, cooked, drained, crumbled, (½ lb)
  • 250 grams bulk pork sausage, cooked, drained, crumbled, (½ lb), Shortcut
  • 1 cup cooked ham, diced

Vegetable - Use 1 Item

  • spinach, raw, finely chopped
  • broccoli, cooked, drained, chopped
  • asparagus, cooked, drained, chopped

Instructions
 

  • Separate the eggs using your preferred method, placing yolks in a small mixing bowl and the whites in a large mixing bowl.
  • Preheat your oven to 180° C (350° F). Grease a 10x15 baking sheet (jelly roll pan) with butter, then line with foil, extending 3 inches past each end of the foil. Grease the foil, both sides, with butter and flour both sides.
  • In a 1 quart saucepan, add the Soup Option and place on medium heat. Stir occasionally and just heat the soup. Remove from heat.
  • For the small bowl with the yolks, beat the yolks with a fork. Stir some of the hot soup into the yolks.
  • Stir the yolks into the saucepan with the hot soup, place on low heat and cook 1 minute stirring constantly, remove from heat.
  • For the large bowl with the egg whites, beat the whites and cream of tartar with a mixer at high speed until stiff peaks form,
  • Fold soup mixture into the whites.
  • Fold in 1 cup of the Cheese Option into the whites.
  • Spread mixture evenly into the prepared pan.
  • Bake for 20-25 minutes or until puffy and browned.
  • Invert pan onto waxed paper and gently remove the foil, some of the egg may stick to the foil, no worries there. Sprinkle with remaining 1 cup of cheese plus the Meat and Vegetable Options.
  • With the aid of the wax paper, roll up like a jelly roll, starting from a narrow side.
  • Roll on to a serving tray, serve and enjoy.

Notes

Low cost per serving, use the shortcuts for best savings.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Pork Sausage.
* Fair Value $1.01 to $1.50 per Serving,EGGS - ALL,Eggs - Chicken
Easy Soufflé
July 3, 2021 Lee
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Easy Soufflé

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 113.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Electric Mixer
  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Cheese Option, shredded
  • Seasoning Option
  • 6 eggs

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of asparagus soup
  • condensed tomato soup, Shortcut
  • condensed cream of chicken soup, Shortcut

Cheese - Use 1 Item

  • sharp Cheddar cheese
  • Swiss cheese
  • American cheese
  • Jarlsberg cheese

Seasoning - Use 1 Item

  • dash cayenne pepper
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon dried marjoram, crushed
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • In a 1 quart saucepan, add the Soup, Cheese, and Seasoning. Stir together and place on low heat, stirring occasionally until cheese melts. Once melted and stirred in, remove from heat.
  • Separate the eggs using your preferred method, place the egg white in a large mixing bowl and the yolks in a medium mixing bowl.
  • Use an electric mixer at high speed and beat the whites in the large mixing bowl until stiff peaks form. Remove the mixer and clean the beaters, then set the bowl aside.
  • Preheat your oven to 150° C (300° F), get out a 2 quart casserole, or 2 quart soufflé dish if you have one.
  • Use the electric mixer again, also at high speed and beat the yolks in the medium mixing bowl until thick and lemon colored. Remove mixer.
  • Stir the soup mixture into the yolks.
  • Then fold the yolk mixture into the egg whites.
  • Pour mixture into the casserole, bake for 1 hour or until soufflé is lightly browned.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Chicken
Versatile Crepes
July 3, 2021 Lee
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Versatile Crepes

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 111.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Breakfast, Lunch, Main Dish
Servings 5 servings

Equipment

  • Pan (8 inch)
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 3 eggs
  • 1 cup milk
  • ⅔ cup all-purpose flour
  • vegetable oil, as needed
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • 1½ cups Cheese Option, shredded, divided
  • Filling Option

Instructions
 

  • To a medium mixing bowl, add the eggs, milk, and flour. Beat until smooth with no lumps.
  • Heat a small non stick pan (8 inch) on medium heat. When hot, lightly brush with some vegetable oil.
  • Pour a scant ¼ cup (meaning just a tiny bit less than ¼ cup) of batter into the pan and move pan around to spread batter out evenly. Cook until the top is dry and the edges are lightly browned.
  • Turn crepe over and cook for a few seconds. Remove from the pan and stack them on a plate as you make them.
  • Repeat the steps, brushing with oil as needed, until you have 10 crepes.
  • In a 2 quart saucepan on medium heat, add the Soup and Liquid Options, stirring together.
  • Add 1 cup of the Cheese Option, stirring until the cheese is melted in to make the sauce.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • Place the Filling Option in a mixing bowl, scoop out 1 cup of sauce and add to the filling and mix together.
  • Lay a crepe flat on a work surface, spoon about 3 tablespoons of the filling mixture down the center of the crepe, roll up and place seam side down in the baking pan.
  • Repeat with remaining crepes.
  • Pour remaining sauce over the crepes, sprinkle with remaining ½ cup cheese.
  • Cover and bake for 25 minute or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Eggs Goldenrod
July 3, 2021 Lee
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Eggs Goldenrod

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 110.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon dry mustard
  • 4 hard boiled eggs, peeled
  • Bread Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut

Liquid - Use 1 Item

  • milk
  • chicken broth
  • half and half cream
  • water

Bread - Use 1 Item

  • 4 slices toast
  • 4 English muffins, split and toasted
  • 4 squares hot corn bread
  • 4 biscuits, split

Instructions
 

  • In a small saucepan, add the Soup and Liquid Options, parsley, and mustard. Mix together until smooth.
  • Cut eggs in half, separate yolks and whites. Coarsely chop the whites and add to the saucepan.
  • Place the saucepan on medium heat and heat through, stirring often.
  • While the soup mixture is heating, mash yolks with a fork until sand like texture, or force through a small sieve.
  • Serve about ½ cup of sauce over Bread Option, garnish with sieved yolks. Enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup. Hard Boiled Chicken Eggs, Hard Boiled Duck Eggs.
Variant: 1. Use hard boiled duck eggs in place of chicken eggs.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken