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–+ servings

Stuffed Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 146.
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 Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • Vegetable Option
  • 3 slices bacon, diced
  • 1½ cups mushrooms, chopped
  • ½ cup spring onion, sliced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup whole kernel corn, fresh or frozen
  • Cheese Option
  • ¼ cup milk
  • ¼ teaspoon Herb Option, crushed
  • paprika, for garnish

OPTIONS

Vegetable - Use 1 Item

  • 3 zucchini, halved lengthwise
  • 3 green bell peppers, halved lengthwise
  • 6 medium tomatoes, remove a ½ inch slice from top of each

Soup - Use 1 Item

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

Cheese - Use 1 Item

  • ½ cup Swiss cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • ½ cup Sharp Cheddar cheese, shredded

Herb - Use 1 Item

  • dried tarragon
  • dried summer savory
  • dried basil

Instructions
 

  • Remove seeds and pulp from Vegetable Option leaving ¼ inch thick shell.
  • Heat a large non stick pan with 1 inch of water on medium heat, bring to a boil.
  • For the zucchini or peppers, cook those in the boiling water for 2 minutes to soften them, drain well, and discard water.
  • For the tomatoes, simply invert them on paper towels after they have been scooped out, to let them drain.
  • Use the same pan on medium heat and cook the bacon until crispy, remove with a slotted spoon to leave the fat in the pan, and drain the bacon on paper towels.
  • To the bacon fat, add the mushrooms and spring onion, cook until tender, stirring occasionally. Remove pan from heat.
  • To the pan, stir in ½ cup of the Soup Option plus the corn and Cheese Option, and the drained bacon as well.
  • Preheat your oven to 180° C (350° F) and get out a 9x13 inch baking pan. Arrange the vegetable shells in the baking pan.
  • Spoon the mixture from the pan into the shells.
  • Bake the shells for 20 minutes or until heated through and hot.
  • While the shells are baking, in small saucepan on low heat, mix together the remaining Soup Option, milk, and Herb Option, until just hot, stirring occasionally, to make the sauce.
  • When the stuffed vegetables come out of the oven, place on a serving tray, spoon sauce over vegetables, garnish with a sprinkle of paprika.
  • Serve as a side dish, enjoy.

Notes

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.