Author Archive
Souper Easy Quiche
July 3, 2021 Lee
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Souper Easy Quiche

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 108.
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 50 minutes
Resting Time 10 minutes
Course Breakfast, Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 4 eggs
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup half and half cream
  • 1 cup Cheese Option, shredded
  • Meat Option
  • ½ cup Vegetable Option
  • 1 9 inch unbaked pie crust, Shortcut
  • ground nutmeg

OPTIONS

Soup - Use 1 Item

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

Cheese - Use 1 Option

  • sharp Cheddar cheese
  • American
  • Monterey Jack cheese
  • Swiss cheese

Meat - Use 1 Item

  • ½ cup cooked ham, diced
  • 6 slices bacon, cooked, drained, crumbled
  • ½ cup cooked chicken, diced
  • ½ cup cooked turkey, diced

Vegetable - Use 1 Item

  • broccoli, cooked, drained, chopped
  • cut asparagus, cooked, drained
  • mushrooms, sliced
  • spinach, cooked, drained, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9 inch pie dish, line the dish with the pie crust.
  • In a medium size mixing bowl, beat eggs until foamy, gradually stir in Soup Option and cream, mix well.
  • Sprinkle the Cheese, Meat, and Vegetable Options over the pie crust.
  • Pour soup mixture on top of the other items in the crust. Sprinkle with nutmeg.
  • Bake for 50 minutes or until center is set when checked with a knife. Let rest 10 minutes.
  • Slice, serve with sides of your choice, enjoy.

Notes

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

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 107.
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 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 cup water
  • ¼ cup butter, (½ stick / ¼ block)
  • 1 package stuffing mix, (6 oz / 170 g)
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup mayo
  • ⅓ cup milk
  • 2 cups cooked chicken, or turkey, diced
  • 2 stalks celery, diced
  • 1 cup Vegetable Option, cooked, drained
  • ½ teaspoon Seasoning Option
  • Cheese Option

OPTIONS

Soup - Use 1 Item

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

Vegetable - Use 1 Item

  • peas
  • mixed vegetables
  • spinach, chopped
  • broccoli, chopped

Seasoning - Use 1 Item

  • dried thyme, crushed
  • dried marjoram, crushed
  • rubbed sage
  • poultry seasoning

Cheese - Use 1 Item

  • 1 cup Cheddar cheese, shredded
  • 1 cup Swiss cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • ¼ cup Parmesan cheese, grated

Instructions
 

  • Preheat your oven to 200° C (400° F), get out a 9x13 baking dish.
  • Heat the water and butter to boiling in small saucepan.
  • In a large heatproof mixing bowl, add the dry stuffing mix, pour the boiling water over the stuffing, toss to mix well.
  • Place half of the stuffing in the baking dish, patting it down.
  • In a medium mixing bowl, stir together the Soup Option, mayo, milk, chicken, celery, Vegetable and Seasoning Options until well mixed.
  • Spoon mixture evenly over stuffing, bake for 30 minutes.
  • Sprinkle Cheese Option on top, bake 5 minutes or until cheese is melted.
  • Serve with sides of your choice, 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,CASSEROLES
Cheesy Rice Bake
July 3, 2021 Lee
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Cheesy Rice Bake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 106.
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. I made this on 6 Nov 2022 using the creamy chicken mushroom soup, salmon, and mixed vegetables. Delicious and well liked by the family. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Pan (7x11 inch)
  • Oven

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ⅓ cup milk
  • 1 tablespoon fresh parsley, chopped, or 2 teaspoons dried
  • 2 cups cooked rice
  • Protein Option
  • 1 cup Vegetable Option
  • Cheese Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed tomato soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of onion soup
  • condensed creamy chicken mushroom soup, added by me

Protein - Use 1 Item

  • 1 can salmon, drained, flaked, (15 oz / 425 g)
  • 2 cups beef, cooked, diced
  • 2 cups ham, cooked, diced
  • 1 can kidney beans, drained, (16 oz / 454 g), Shortcut

Vegetable - Use 1 Item

  • peas, cooked, drained
  • whole kernel corn, cooked, drained
  • mixed vegetables, cooked, drained
  • spinach, cooked, drained, chopped
  • tomato, diced

Cheese - Use 1 Item

  • 1 cup sharp Cheddar cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 cup Colby Longhorn cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 baking dish.
  • In a large mixing bowl, Mix together the Soup Option, milk, and parsley.
  • Add the cooked rice, Protein, and Vegetable Options.
  • Mix together.
  • Pour mixture into the baking pan and spread out evenly.
  • Sprinkle with Cheese Option.
  • Bake for 30 minutes or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving except for salmon, which would make this fair cost.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Tomato Soup, Condensed Cheddar Cheese Soup, Red Kidney Beans (Pressure Cooker).
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Stuffed Cabbage Leaves
July 3, 2021 Lee
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Stuffed Cabbage Leaves

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 105.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 1 hour
Cook Time 35 minutes
Course Main Dish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 500 grams Meat Option, (1 lb)
  • ½ cup onion, diced
  • 1 can condensed beef broth, (10½ oz / 298 g)
  • ½ cup Grain Option
  • ½ teaspoon lemon peel
  • ½ cup Fruit Option
  • ¼ cup walnuts, chopped
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon dried mint
  • 1 head medium cabbage
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ teaspoon ground cinnamon

OPTIONS

Meat - Use 1 Item

  • ground pork
  • ground lamb
  • ground beef

Grain - Use 1 Item

  • dry bulgur wheat
  • dry brown rice
  • dry white rice

Fruit - Use 1 Item

  • apple, chopped
  • golden raisins
  • apricots, dried, chopped

Soup - Use 1 Item

  • condensed tomato soup, plus 1 tablespoon lemon juice, Shortcut
  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato rice soup, plus 1 tablespoon lemon juice

Instructions
 

  • In a large non stick pan on medium heat, cook Meat Option and onion until meat is well browned, breaking up meat with your spatula. Pour off the fat.
  • Add the broth, Grain Option, and lemon peel. Heat to boiling, then reduce to low, cover and simmer until grain is tender; 45 minutes for brown rice, 20 minutes for white rice, 25 minutes for bulgur wheat. Add a little water during cooking if mixture becomes dry. Remove from heat.
  • Stir in Fruit Option, walnuts, parsley, and mint.
  • While the grain is cooking, heat a large pot with about 6 cups of water to boiling. Carefully lower the whole head of cabbage into the water, reduce heat to low, cover, and simmer 1-2 minutes or until the outer leaves of cabbage are softened.
  • Carefully remove the head of cabbage from the water and carefully remove 6 outer leaves, these will be used for the rolls. Drain leaves on paper towels. Reserve the rest of the cabbage for use in another recipe of your choice.
  • Lay leaves out flat on a cutting board and cut away any tough stem parts. Spoon about ¾ cup of meat filling into the center of one leaf, fold in the sides, then roll up from the stem end to form a bundle, repeat with remaining leaves.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • In a medium mixing bowl, stir together Soup Option and cinnamon, pour ½ into the baking pan and shake to cover bottom.
  • Place cabbage rolls in pan, seam side down, pour remaining soup mixture over rolls.
  • Cover with foil and bake 35 minutes or until heated through.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving.
Shortcut: Condensed Tomato Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF,LAMB,PORK
Curried Noodle Pie
July 3, 2021 Lee
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Curried Noodle Pie

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 103.
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 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup sour cream, Shortcut
  • 3 cups egg noodles, cooked and drained
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon yellow curry powder
  • Meat Option
  • 1 cup Vegetable Option, cooked and drained
  • Garnish Option

OPTIONS

Soup - Use 1 Item

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

Meat - Use 1 Item

  • 3 cups chicken, cooked, diced
  • 3 cups pork, cooked, diced
  • 3 cups beef, cooked, diced
  • 2 cans tuna, drained, flaked, (7 oz / 185 g each)

Vegetable - Use 1 Item

  • carrots, sliced
  • mixed vegetables
  • lima beans
  • cut asparagus

Garnish - Use 1 Item

  • almonds, toasted, sliced
  • spring onion, sliced
  • coconut, toasted, flaked
  • pimento, diced

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 9 inch pie dish with butter or cooking spray.
  • In a medium mixing bowl, together Soup Option and sour cream.
  • In a large mixing bowl, ¾ cup of the soup mixture into the noodles, then mix in the egg.
  • Press the noodle mixture into the bottom and sides of the pie dish, this forms the crust of the pie.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the garlic and curry powder and cook 1 minute.
  • Stir in the remaining soup option, and the Meat and Vegetable Options. Remove from heat.
  • Pour mixture into the noodle crust and spread out evenly.
  • Cover with foil and bake 30 minutes or until hot.
  • Sprinkle with Garnish Option and let pie rest 10 minutes.
  • Serve and enjoy.

Notes

Low cost per serving except for the beef, but that depends on what you buy and where.
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK
Creamy Noodle Supper
July 2, 2021 Lee
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Creamy Noodle Supper

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 102.
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 the options from the list below the ingredients. I made this on 4 Nov 2022 using the chicken soup, ham, and mixed vegetables option, and it was well liked by the family, very easy to put together, and delicious! Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Casserole (1½ quart)
  • Oven

Ingredients
  

  • 2 tablespoons butter
  • ⅓ cup onion, diced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup milk
  • ⅛ teaspoon rubbed sage
  • ⅛ teaspoon black pepper
  • 3 cups cooked egg noodles
  • Meat Option
  • 1 cup Vegetable Option, cooked, drained
  • Topping Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of shrimp soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of onion soup
  • condensed creamy chicken mushroom soup, added by me

Meat - Use 1 Item

  • 1½ cups cooked chicken, diced
  • 1 can tuna, drained, flaked, (about 7 oz / 185 g)
  • 1½ cups cooked ham, diced
  • 1½ cups cooked beef, diced

Vegetable - Use 1 Item

  • mixed vegetables
  • carrots, diced
  • peas
  • cut green beans

Topping - Use 1 Item

  • 2 tablespoons bread crumbs, buttered
  • ¼ cup almonds, toasted, sliced
  • ½ cup American cheese, shredded
  • ½ cup potato chips, crushed
  • 1-2 cups Cheddar cheese, shredded

Instructions
 

  • First get the the noodles and Vegetable Option cooking, then preheat your oven to 180° C (350° F), get out a 1½ quart casserole.
  • Melt the butter in a 3 quart saucepan on medium heat, when hot, cook the onion until soft, stirring often.
  • When the onion is softened, stir in the Soup Option, milk, sage, and pepper until well mixed.
  • Add the the noodles, Meat and Vegetable Options until just mixed. I am using diced ham and mixed vegetables for this.
  • Pour mixture into the casserole. Bake for 20 minutes.
  • Remove from the oven, stir casserole, sprinkle with Topping Option. I used the Cheddar Cheese Option.
  • Place back in the oven and bake for another 5-10 minutes.
  • Serve with sides of your choice, enjoy.

Notes

For the Vegetable Option, feel free to use Peas & Carrots, and the common Mixed Vegetable available in Thailand is Peas, Carrot & Corn and does not contain green beans. 
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Supper à la King
July 2, 2021 Lee
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Chicken à la King

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 100.
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 30 minutes
Course Main Dish
Servings 6 servings

Ingredients
  

  • ¼ cup butter
  • ½ cup green bell pepper, diced
  • ⅓ cup onion, diced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¾ cup milk
  • 2 cups Meat Option, cooked, cubed
  • ¾ cup Cheese Option, shredded
  • ¼ cup pimento, diced
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

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

Meat - Use 1 Item

  • chicken
  • ham
  • turkey, or chicken
  • kielbasa

Cheese - Use 1 Item

  • Swiss cheese
  • Cheddar cheese
  • Muenster cheese
  • American cheese

Side Dish - Use 1 Item

  • zucchini, shredded, cooked and drained
  • baked potatoes, split
  • spaghetti squash, cooked
  • hot biscuits, split

Instructions
 

  • Melt the butter in a large non stick pan on medium heat, when hot, add the bell pepper and onion and cook until soft.
  • Stir in the Soup Option and milk. Mix well.
  • Stir in the Meat and Cheese Options as well as the pimento. Cook another 5 minutes to heat everything through.
  • Arrange Side Dish Option on serving plates, ladle sauce over, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PORK,Pork - Sausage
Quick Stovetop Supper
July 2, 2021 Lee
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Quick Stovetop Supper

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 99.
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 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • ½ cup mushrooms, sliced
  • ¼ cup onion, diced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup milk
  • ½ teaspoon dry mustard
  • Meat Option
  • ½ cup Vegetable Option
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

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

Meat - Use 1 Item

  • 113 grams dried beef, rinsed, cut into strips, (4 oz)
  • 1 cup cooked ham, cut into strips
  • 1 cup cooked turkey, or chicken, cut into strips
  • 1 can tuna, drained, flaked, (about 7 oz / 185 g)

Vegetable - Use 1 Item

  • peas, cooked, drained
  • cut green beans, cooked, drained
  • carrots, diced, cooked, drained
  • spinach, packed, chopped

Side Dish - Use 1 Item

  • toast points
  • baked potatoes, split
  • hot cooked noodles
  • patty shells, baked

Instructions
 

  • Melt the butter in a 2 quart saucepan on medium heat, when hot, cook mushrooms and onion until soft, stir occasionally.
  • Stir in the Soup Option, milk, and mustard until smooth.
  • Stir in the Meat and Vegetable Options, heat through, stir occasionally.
  • Serve over Side Dish Option, enjoy.

Notes

Low cost per serving except for the dried beef, which I have not seen in Thailand, but it may be available in larger cities.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK
Rice Pizza
July 2, 2021 Lee
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Rice Pizza

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 98.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pizza Pan (12 inch)

Ingredients
  

  • 3 cups cooked rice, (about 1 cup dry)
  • 2 cup Cheese Option, shredded
  • 2 eggs, beaten
  • 250 grams bulk pork sausage, (½ lb), Shortcut
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • ¼ teaspoon Seasoning Option
  • Vegetable Option
  • Topper Option
  • ¼ cup Romano cheese, grated

OPTIONS

Cheese - Use 1 Item

  • sharp Cheddar cheese
  • Mozzarella cheese
  • Monterey Jack cheese
  • Colby cheese

Seasoning - Use 1 Item

  • dried oregano, crushed
  • dried marjoram, crushed
  • chili powder
  • Italian seasoning, crushed, Shortcut

Vegetable - Use 1 Item

  • 1 medium zucchini, sliced
  • 1 cup mushrooms, sliced
  • 1 cup whole kernel corn, fresh or frozen
  • 1 medium onion, sliced and separated into rings

Topper - Use 1 Item

  • ¼ cup green olives with pimento, sliced
  • ¼ cup green bell pepper, diced
  • 2 tablespoons green chilies, finely chopped, drained
  • 1 can anchovy fillets, drained, (2 oz / 50 g)

Instructions
 

  • Preheat your oven to 230° C (450° F), grease a 12 inch pizza pan with butter or cooking spray.
  • In a mixing bowl, add the rice, eggs, and ¾ cup of the Cheese Option. Mix together well.
  • Pat mixture evenly onto the pizza pan building up a ½ rim. Bake for 15 minutes or until crust is set.
  • In a large non stick pan on medium heat, cook the sausage, stirring and breaking up the meat with your spatula. Drain on paper towels.
  • In a small bowl, mix together the Seasoning and remaining Soup Option. Spread mixture over the baked crust.
  • On top of the soup mixture, arrange the Vegetable Option, sprinkle the sausage, Topper Option, and the remaining 1¼ cups Cheese Option, and Romano cheese.
  • Bake for 15 minutes or until the crust is golden brown and the cheese is melted.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Bulk Pork Sausage, Condensed Tomato Soup, Italian Seasoning.
* Best Value $1 or Less per Serving,PIZZA,Pork - Sausage
Chimichangas
July 2, 2021 Lee
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Chimichangas

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 96.
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 20 minutes
Course Main Dish
Servings 8 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can green chilies, chopped, drained, (113 g)
  • 1 tablespoon vinegar
  • 1 teaspoon Seasoning Option
  • ½ teaspoon ground cumin
  • 8 flour tortillas, (8 inch)
  • 1 cup Cheese Option, shredded
  • vegetable oil, as needed for frying
  • lettuce, shredded
  • Topping Option

OPTIONS

Soup - Use 1 Item

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

Seasoning - Use 1 Item

  • dried oregano, crushed
  • chili powder
  • dried marjoram, crushed
  • dried basil, crushed

Cheese - Use 1 Item

  • Monterey Jack cheese
  • American cheese
  • Provolone cheese
  • Colby Longhorn cheese

Topping - Use 1 Item

  • taco sauce
  • spring onion, sliced
  • red radishes, chopped or sliced
  • sour cream, Shortcut

Instructions
 

  • In a large non stick pan on medium heat, cook the ground beef, onion, and garlic, breaking the beef up with your spatula. Cook until browned. Pour off any excess fat.
  • Stir in the Soup and Seasoning Options, green chilies, cumin, and vinegar. Reduce heat to low and simmer 10-15 minutes or until most of the liquid evaporates. Remove from heat and let cool slightly.
  • Lay out a tortilla, spoon about ¼ cup of the meat mixture down the center, top with about 2 tablespoons of Cheese Option. Fold the sides and roll the tortilla around the filling and secure with a toothpick. Repeat with remaining tortillas.
  • Heat about 1 inch of oil in a large pan to 180° C (350° F). When hot, fry 2-3 chimichangas at a time until golden brown, turning once. Remove and drain on paper towels.
  • Garnish with lettuce and Topping Option, serve and enjoy.

Notes

Fair cost per serving but I need to price tortillas to verify this.
Shortcuts: Condensed Tomato Soup, Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,BEEF