1. chen
Campbell’s Kit
Hi! ad up
ndy, and I he
My name is Ci ars
tchen. For over 17 ye
Campbell’s Ki am to create
with my te lies across Am has
erica.
I have worked cipes for fami aff
gr eat-tasting re s, Campbell’s Kitchen st
Over the year s cooks. We
with America’
develope d a friendship s, and in turn
, our
nd out recipe colleagues
develop and se eir creations with us. My e power
friends share
th y. Through th
th me every da continue to grow.
exch ange ideas wi ships
et, our friend ed up with my
of the Intern ection, I team our families’
To cr eate this coll bring you
the country to own
fr iends across You too ca n develop your ding
favo rite recipes. ting ingr edients and ad
creation s, by substitu rs. On the following
favorite flavo
your family’s
show you how. es helpful co
oking
pages, we’ll on also includ in
This collecti ons. We’ve tucked
y-saving coup stuff for your
tips and mone can get free
n on how you r Education
informatio ll’s Labels fo
through Campbe r Meal-Mail,
kids’ school to sign up fo
so invite you bell’s Kitche
n.
program. I al ily from Camp
a reci pe emailed da ll ’s soups long
ed with Campbe agine a
My family cook y. (I can’t im n Bean
ed the compan
before I join nt Reba’s Gree room
without my Au eam of Mush
holiday dinner Campbell’s Cr
ole made with g recipes from
Casser
r me, creati ng and sharin on of a
soup!) Fo the continuati
tchen has been
Campbell’s Ki
adition. for you to
long family tr e recipes make it easier ooked
I hope thes nd the tabl e for a home-c e
gather yo ur family arou vorite you’ d like to shar
you have a fa ly.
meal. And if for my fami
love to try it
with me, I’d
Fondly,
dy Ayres
From the desk of Cin

2. Welcome to Campbell’s! . . . . . . . . . . . . . . . . . . . . . . . . 2
A letter from Cindy Ayers
Campbell Gives Back . . . . . . . . . . . . . . . . . . . . . . . . . . 4
The Labels for Education Program
Making it Yours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
A Campbell Mom shares her ideas
2-Step Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-11
Only two steps to dinner!
Blue Ribbon Recipes . . . . . . . . . . . . . . . . . . . . . . . 12-18
Profiles and recipes from Campbell’s contest winners
Kitchen Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cooking with soup made easy
Mainly Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-27
Hearty main dishes in minutes
Vegetables and Side Dishes . . . . . . . . . . . . . . . . . . 28-31
Sensational side dishes for every day of the week
Home for the Holidays . . . . . . . . . . . . . . . . . . . . . . . . 37
Holiday traditions from Campbell’s
Soups and Stews . . . . . . . . . . . . . . . . . . . . . . . . . 38-43
Simmering goodness starts with Campbell’s
The Flavors of Italy . . . . . . . . . . . . . . . . . . . . . . . 44-49
Pasta, meatballs, tomatoes—a feast of Italian dishes
Sauce it up with Campbell’s . . . . . . . . . . . . . . . . . . . . 50
Campbell’s cream soups are sauces just waiting to happen
Campbell’s Kitchen Web Site . . . . . . . . . . . . . . . . . . . . 51
Visit the community and get free recipes
3

3. Hi, I’m Anne. It seems
like only yesterday my
children were in school
and I participated in
Campbell’s Labels for Education
program. Today, I work for Campbell
and I am deeply involved with the program.
In fact, my kids call me the “Label Lady.” I
love helping parents across the country build
better schools for our children. labels from Campbell’s
Participating in the program is easy. Just save educational, recreational
free
products and your school can redeem them for the years helped earn my
and sporting equi pment. The labels I saved over
ical instruments.
kids new computers, software, books and musassle fundraiser my whole family
Campbell’s Labels For Education is a no-h
ucts you already use and love.
got involved with. Just save labels from prod , and there is no limit to the
time
Labels can be collected and redeemed at any
amount of merchandise your school can earn.
n they were little. They tore
My kids got so excited about the program whe ry. That often meant
my pant
labels from Campbell’s soup cans stocked in surprise for dinner!
grilled cheese sand wiches and Campbell’s soup
helped Campbells deliver
Over the past 29 years, families like ours have schools. Together, we are
to our
nearly $100 million in valuable merchandise label at a time!
building better schools for our children— one
Hope to hear from you soon,
P.S. To learn more, visit labelsforeducation.com
or call us at 1-800-424-5331.
From the desk of Anne Pizarro
4

4. Hi ! My name is Andrea,
and I’m the mother of three
boys, Liam (7), Patrick (9), and Daniel
(11). I work for Campbell part-time.
My job is to meet with people like you
and me who use Campbell’s products,
and gather their opinions. I ask
questions about new product ideas,
new soup flavors, advertising and
recipes.
Many of the folks I speak to are moms
who, like me, are pressed for time but still
want to prepare delicious, homemade
meals for their families. With my three
boys—four, including my husband—I
know how important it is to catch up with family at the dinner table.
That’s where Campbell’s recipes can help. In just 20 minutes or less, I can
prepare a home cooked meal I know my family will love. My boys especially
love moist and creamy dishes like Tasty 2-Step Chicken, made with
Campbell’s Cream of Mushroom soup. I can add my personal touch to make it
fit the many tastes of my hungry gang. My son Daniel loves when I add
broccoli and serve it with noodles. My husband Ed likes it served over pasta
with garlic and extra mushrooms.
I just know these recipes will please your family as much as they do mine.
Many can be made in two easy steps, with tips on how to add ingredients you
probably have on hand to make the dish your very own.
Enjoy these delicious ways to bring your family together for dinner!
5

5. http://www.campbellskitchen.com
ADVANCED
SEARCH
o.k., what’s for dinner
tomorrow night?
Sign up for Meal-Mail and you’ll get great
tasting, easy to prepare recipes in your
email box everyday! What could be easier?
Click here to sign up.
©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL]
Campbell’s Company. reserved.
Notes:
6

6. Notes:
7

7. 8

8. http://www.campbellskitchen.com
ADVANCED
SEARCH
o.k., what’s for dinner
tomorrow night?
Sign up for Meal-Mail and you’ll get great
tasting, easy to prepare recipes in your
email box everyday! What could be easier?
Click here to sign up.
©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL]
Campbell’s Company. reserved.
9

9. http://www.campbellskitchen.com
ADVANCED
SEARCH
o.k., what’s for dinner
tomorrow night?
Sign up for Meal-Mail and you’ll get great
tasting, easy to prepare recipes in your
email box everyday! What could be easier?
Click here to sign up.
Campbell’s® Speedy
2-Step Beef Stroganoff
prep/cook time: 20 min. • Serves 4
Brown Add
1/2
cup 1
1 Tbsp.
can
SOUR
CREAM W
3
soup, sour cream, milk and
1 lb. ground beef. worcestershire. Heat
through. Serve on noodles.
For a change of pace, add 1 can of sliced mushrooms.
©2002 Campbell’s Soup Company. All rights reserved. A Message from our [LEGAL]
10

10. 11

11. 12

12. WEDNESDAY
JUNE 19, 2002
✭
Campbell’s® 20-Minute Recipe Challenge
Grand Prize Winner is Christina Hurt of Ada, OK
M’m! M’m! Good! That’s Campbell’s® Paprika Chicken with
what the Campbell’s
Kitchen staff declared
Sour Cream Gravy
when they tested Christina Prep/Cook Time: 20 min.
Hurt’s entry in the second 1/2 cup all-purpose flour
annual Campbell’s 20-
2 tsp. paprika
Minute Recipe Challenge.
Hurt, who hails from Ada, 1 tsp. each salt, ground pepper, garlic powder,
Oklahoma, took top cayenne pepper
honors out of thousands 4 boneless chicken breast halves
of entries received. In 1/4 cup butter or margarine
addition to claiming the
1 can (10 3/4 oz.) CAMPBELL’S Cream of
$20,000 grand prize, she
Chicken or 98% Fat Free Cream of Chicken Soup
and her winning recipe will
be featured on the label of 1/4 cup sliced green onions
Campbell’s® Condensed 1 carton (8 oz.) sour cream
Cream of Chicken Soup.
Eight First Prizes also MIX flour and seasonings. Coat chicken.
were awarded. MELT butter in skillet. Add chicken and cook until
Hurt’s recipe, Paprika browned.
Chicken with Sour Cream ADD soup and onions. Cover and cook over low heat
Gravy, uses Campbell’s® 10 min. or until done. Stir in sour cream. Serve with
continued on page 7 mashed potatoes or rice if desired. Serves 4.
13

13. Campbell’s® Microwave Enchilada Torte
1 lb. ground beef Prep/Cook Time: 20 min.
1 jar (16 oz.) PACE Chunky Salsa
2 tbsp. chili powder
8 (6 to 8”) flour tortillas
1 can CAMPBELL’S Cheddar Cheese Soup
1 cup shredded Cheddar cheese
Sour cream (optional)
COOK beef in skillet until browned. Pour off fat.
ADD salsa and chili powder.
LAYER 4 tortillas in 2-qt. microwave-safe shallow baking dish.
Top with half of the meat mixture and half of the soup. Repeat
layers. Top with cheese. Cover.
MICROWAVE at 70% power for 8 min. or until hot. Serve with sour
cream if desired. Serves 6.
14

14. Campb
ell’s Co
ntest W
Campb inners
continu
ell’s ® C ed
ranberr
1 tbsp. y Chick
vegetab
PREP/C
OOK TIM en
4 bonele le oil E: 20 MIN
.
ss chick
1/4 cup en breas
each cra t halves
1 can (1 nberry ju
0 3/4 o ice and
z.) CAM o
98% Fat
Free Cre PBELL’S range juice
1 tbsp. am of M Cream o
dried cra ushroom f Mushro
1 tbsp. nberries Soup om or
chopped
crushed fresh sa
ge or 1
1/8 tsp. tsp. drie
pepper d sage le
4 cups c aves,
ooked in
stant wh
HEAT o ite rice
il in skille
ADD juic t. Add c
es hicke
boil. Cov , soup, cranberr n and cook unti
er and c ies, sag l browne
SERVE oo e d.
over rice k over low hea and pepper. Hea
. Serves t 5 min. t to a
4. or until d
one.
15

15. Campbell’s® Fast Fiesta Shepherd’s Pie
Prep/Cook Time: 20 min.
1 lb. ground beef
1 can CAMPBELL’S Tomato with Roasted Garlic & Herbs
Soup
1 cup frozen whole kernel corn
3/4 cup PACE Picante Sauce
1 tsp. ground cumin
1 can CAMPBELL’S Fiesta Nacho Cheese Soup
1 cup milk
2 tbsp. butter or margarine
1 1/3 cups instant mashed potato flakes
COOK beef in skillet until browned. Pour off fat.
STIR in tomato soup, corn, picante sauce and cumin. Heat
to a boil. Cover and cook over low heat 5 min.
MIX cheese soup, milk and butter in saucepan. Heat to a
boil. Remove from heat. Stir in potato flakes. Let stand 30
seconds. Mix with fork until evenly moistened. Drop
potatoes by large spoonfuls onto beef mixture.
Serves 4.
16

16. Campbell’s® Creamy Almond Chicken
Prep/Cook Time: 20 min.
1/4 cup butter or margarine
2/3 cup sliced almonds
6 boneless chicken breast halves
1/8 tsp. each salt and pepper
1 cup heavy cream
1 can (10 3/4 oz.) CAMPBELL’S Cream of Chicken or
98% Fat Free Cream of Chicken Soup
2 tbsp. orange marmalade
1 tbsp. Dijon mustard
1/8 tsp. red pepper flakes
MELT 1 tbsp. butter in skillet. Add almonds and cook
until browned. Remove almonds.
PLACE chicken between 2 sheets of plastic wrap and
pound to even thickness. Season with salt and pepper.
MELT remaining butter in skillet. Add chicken and
cook until browned.
ADD 1/2 cup toasted almonds, cream, soup, marmalade,
mustard and red pepper. Cook 10 min. or until sauce
thickens. Garnish with remaining almonds. Serve with rice if
desired. Serves 6.
17

17. Campbell’s® Chick
en Creole wi
Prep/Cook Time: th Chile Cream Sauce
20 min.
4 boneless chicken
br
2 tsp. Creole or Ca east halves
1 jun seasoning
tbsp. olive oil
1 can (10 3/4 oz.)
CAMPBELL’S Crea
Chicken So m of Chicken or
1/2 cup wate up 98% Fat Free Cr
eam of
r
1 can (4 oz.)
chopped green ch
1 tsp. lime jui iles
1/4 cup sour ce
cr
Hot cooked rice eam
SEASON chicken
wi
HEAT oil in skillet th Creole seasoning.
ADD soup, water, . Add chicken and cook until brow
chiles and lime jui ned.
done. ce. Heat to a boil.
STIR in sour crea Cook over low he
m and heat throug at 5 min. or until
h. Serve over ric
e. Serves 4.
18

18. Campbell’s® New Orleans Shrimp Toss
Prep/Cook Time: 20 min.
1 lb. fresh large shrimp, shelled and deveined
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Cajun seasoning
1/2 cup chopped onion
2 cloves garlic, chopped
1 can CAMPBELL’S Cream of Chicken with Herbs Soup
1/2 cup milk
1 tsp. paprika
4 cornbread squares or biscuits
MIX shrimp, 1 tbsp. oil, lemon juice, Worcestershire and
Cajun seasoning.
HEAT remaining oil in skillet. Add onion and garlic and cook
until tender.
ADD soup, milk and paprika. Heat to a boil. Add seasoned
shrimp. Cover and cook over low heat 5 min. or until shrimp
is done. Serve with cornbread. Serves 4.
19

19. Mai nly Mea t
Swanson® Beef Teriyaki
Prep/Cook Time: 25 min.
®
SLICE beef into very thin strips.
1 lb. boneless beef sirloin r
steak, 3/4” thick* Mix cornstarch, broth, soy, suga
and garlic.
2 tbsp. cornstarch
STIR-FRY beef in nonstick skillet
1 can (14 oz.) SWANSON
Beef Broth or Lower until browned and juices
Sodium Beef Broth evaporate.
2 tbsp. soy sauce ADD broccoli and cornstarch
mixture. Cook and stir until
1 tbsp. packed brown sugar
mixture boils and thickens. Serve
1/4 tsp. garlic powder over rice.
4 cups broccoli flowerets Serves 4.
4 cups hot cooked rice, *To make slicing easier, freeze beef
1 hr.
cooked without salt
20

20. CAMPELL ®
CHICKEN ’S
SCAMPI
Prep/Cook Ti
me: 20 min.
2 tbsp. butter
4 boneless chic
ken breast halv
1 can (10 3/4 es
oz.) CAMPBEL
L’S Cream of Ch
Cream of Chic icken or 98%
ken Soup Fat Free
1/4 cup water
2 tsp. lemon ju
ice
2 cloves garlic,
minced or 1/4
4 cups hot cook tsp. garlic pow
der
ed capellini or
thin spaghetti
HEAT butt
er in skillet.
browned. Add chicken
and cook un
ADD soup, til
water, lemo
boil. Cover n ju
and cook ove ice and garlic. Heat to
done. Serve r low heat 5 a
with pasta. S min. or unti
erves 4. l
21

21. Campbell’s® Chicken
Broccoli Divan
Prep Time: 10 min. Cook Time: 30 min.
4 cups fresh or frozen PLACE broccoli in 2-qt.
broccoli shallow baking dish.
4 boneless chicken breast Top with chicken.
halves MIX soup and milk. Pour over
1 can (10 3/4 oz.) chicken. Sprinkle
CAMPBELL’S Cream with cheese. Mix bread
of Chicken or 98% Fat crumbs and butter and
Free Cream of Chicken sprinkle on top.
Soup* BAKE at 350°F. for 30 min.
1/2 cup milk Serves 4.
1/2 cup shredded Cheddar
*Also delicious with Broccoli
cheese
Cheese or Cream of Broccoli
2 tbsp. dry bread crumbs
Soup.
1 tbsp. melted butter
22

22. ng Bake
s & Stuffi
ll’s Pork Chop
®
Campbe : 30 min
.
e
ook Tim
min. C
Prep Time: 10 ffing
Bread Stu
M Corn
GE FAR
EPPERID thick
4 cups P ps, 3/4” Free
pork cho 98% Fat
4 to 6 boneless elery or
S Cre am of C
MPBELL’
1 can CA oup*
f Celery S
Cream o
milk
1/3 cup ar cheese
d Chedd
shredde
1/2 cup ctions.
pkg. dire
ording to h.
uffing acc king dis
rn bread
st allow ba
PRE PARE co nter of 3-qt. sh
across ce ng.
stuffing e of stuffi
SPOON each sid
rk chops on ps.
Place po over cho Sprinkle
ilk. Pour til done.
p and m in. or un
MIX sou
400°F . for 30 m
Bake at
COVER. 4 to 6.
ese . Serves
with che shroom
Soup.
m of Mu
ith Crea
licious w
*Also de
23

23. Campbell’s Herb
®
Roasted Chicken &
Vegetables
Prep Cook
Time: 10 min. Time: 50 min.
BELL’S
1 can (10 ⁄4 oz.) CAMPor 98%
3
Cream of Mushroom oom
Fat Free Cream of Mushr
Soup
1
⁄3 cup water
leaves,
2 tsp. dried oregano
crushed
baby
2 cups fresh or frozen
car rots
into
4 medium potatoes, cut
quarters
ast halves
4 bone-in chicken bre
1
⁄2 tsp. paprika
. oregano,
MIX soup, water, 1 tsp
carrots and potato es in shallow
roasting pan.
with
TOP with chicken. Season
rika.
rem aining oregano and pap
Place on top .
min. or until
BAKE at 400°F. for 50
done. Stir veg etables.
Serves 4.
Notes:
24

24. 25

25. ck Pepp er Steak
Fr anco-Amer ican Qui
®
.
Prep/Cook Time: 25 min
steak, ⁄4" thick*
3
1 lb. boneless beef sirloin
2 tbsp. vegetable oil
en or red pepper strips
3 cups fresh or frozen gre
wedges
1 medium onion, cut into
1
⁄2 tsp. garlic pow der
Gravy
CO-AMERICAN Beef
1 can (10 ⁄4 oz.) FRAN
1
sauce
1 tbsp. Worcestershire
4 cups hot cooked rice
strips.
SLICE beef into very thin
stir-fry until browned and
HEAT 1 tbsp. oil in skillet. Add beef and
to one side of skillet.
juices evaporate. Push lic and cook until
d peppers, onion and gar
HEAT remaining oil. Ad
tender-crisp. . Serve over rice.
stershire. Heat through
ADD gravy and Worce
Serves 4.
freeze beef 1 hr.
*To make slicing easier,
26

26. 39 Recipe Classics
Roast
w-Cooker Italian Pot
Campbell’s Zesty Slo
®
hr.
Cook Time: 10 to 12
Prep Time: 10 min.
rtered
4 medium potatoes, qua
y carrots
2 cup s fresh or frozen bab
1 stalk celery, cut into 1” pieces
ck roast
21⁄2 lb. boneless beef chu
per up
⁄2 tsp. pep ed Garlic & Herbs So
1
’S Tomato with Roast
1 can CAMPBELL
1
⁄2 cup water
roast with
1
. slow cooker. Season
s and celery in 3 ⁄2-qt
PLACE potatoes, carrot
top.
pepper and place on
Pour over all.
MIX soup and water. 4 to 6.
W 10 to 12 hr.* Serves
COVER and cook on LO 1
cup water. Remove bee
f
purpose flour with ⁄2
gravy, mix ⁄4 cup all-
1
For a thicker cooker. Turn heat to HIGH. Cook until
flour mixture to slow
and keep warm. Add ut 10 min.
kens, abo
mixture boils and thic
and 3 cloves
BELL’S Tomato Soup
can (10 ⁄4 oz.) CAMP
3
up.
TIP : You can substitute 1 Tomato with Roast ed Garlic & Herbs So
garlic (minc ed) for CAMPBELL’S
*Or on HIGH 5 to 6 hr.
27

27. Prep/Cook Time: 10 min. Serves 4
Barb 6/20
Cheesy Broccoli
1 can Campbell’s Cheddar Cheese Soup
1/4 cup milk
4 cups frozen broccoli cuts
Mix soup and milk in 2-qt. microwave-safe casserole. Add
broccoli. Cover.
Microwave on HIGH 8 min. or until broccoli is tender-
crisp, stirring once.
28

28. Campbell’s ®
Cheese Fries
Prep/Cook
1 bag (32 o Time: 20 m
z.) frozen F in.
1 can CAM rench fried
PBELL’S C potatoes
heddar Che
BAKE pota ese Soup
toes accord
PUSH pota ing to pkg.
toes into ce directions.
in can and sp nter of bakin
oon over po g sheet. Stir
BAKE 3 m tatoes. soup
in. or until
Nacho Chee soup is hot.
se Ser ves 6.
Nacho Chee Fries: Substitute CAM
se Soup for P
the Cheddar BELL’S Fiesta
Cheese Sou
p.
29

29. getables
Swanson Savory Ve
®
min. 4
Prep/Cook Time: 20
en Broth or
1 cup SWANSON Chick icken Broth
™ Ch
Natural Goodness
bles*
3 cups cut-up vegeta
at to
bles in saucepan. He
MIX broth and vegeta
a boil. til
low heat 5 min. or un
COVER and cook over
crisp. Drain.
vegetables are tender- erets, sliced carrot and
liflower flow
broccoli flowerets, cau
*Use a combination of
sliced celery.
30

30. roth
Swanson B ice
®
Simmered R
.
: 25 MIN
OK TIME
PREP/CO
icken ™
WANSON Ch
1 can (14 oz.) S Natural Goodness
Broth or th
Chicken Bro
(1 3 /4 cups)
ng-
ed regular lo
3/4 cup uncook ite rice
grain wh
to a boil.
in saucepan w
HEAT broth Cover and cook over lo 4.
Stir in rice. ne. Serves
. or until do
heat 20 min
31

31. Green Bean Casserole
America’s Favorite Casserole was really quite simple,” says
Reilly, whom Campbell calls the
Holiday Tradition “grandmother” of the Green Bean Casserole.
“I wanted to create a quick and easy recipe
Jeff Bedard around two things most Americans always
Public Relations have on hand – green beans and Campbell’s
Perhaps the most famous creation to emerge Condensed Cream of Mushroom Soup.”
from the Campbell’s Kitchens at the Campbell Why has it become a classic? “Green Bean
Soup Co. is the recipe for Green Bean Casserole has become an American holiday
Casserole, that holiday favorite of creamy, tradition because it’s attractive, convenient,
saucy green beans topped with crisp French- and quite easy to transport to a party or
fried onions. What American family hasn’t had potluck dinner,” Reilly says. “And best of all,
this on its Thanksgiving table? friends and family look forward to eating it
Very few, according to statistics from at the holidays – or any day of the year.”
Campbell. This popular side dish takes its place Over the years, consumers have customized
alongside turkey on more than 20 million the recipe by adding or substituting different
holiday tables each year. ingredients and flavors – by topping it with
Originally christened “Green Bean Bake,” shredded cheddar cheese or crunchy,
today’s Green Bean Casserole recipe recipe chopped red bell pepper, by substituting
is requested by more than 10,000 home Campbell’s Condensed Golden Mushroom
cooks each year, but most frequently during or Campbell’s 98% Fat Free Cream of
the holidays. The recipe coats green beans Mushroom Soup in lieu of regular Cream of
with a saucy combination of Campbell’s Mushroom.
Condensed Cream of Mushroom Soup and a Even Cindy Ayers, who heads up
splash of soy sauce. The green beans are then Campbell’s Kitchen, varies the basic
smothered with crunchy French Fried onions recipe. “I still love it today because I can
for the perfect finish. tailor it to perfectly suit my family’s
The recipe was created in 1955 by Dorcas needs,” Ayers says. “The options are
Reilly, former manager of the Campbell endless, and, any way you customize it, it’s
Kitchens. certain to become a family favorite.”
“My initial inspiration for the Green Bean
32

32. asser ole
Bean C
el l ’s® Green . e: 30 min
Campb e: 10 min.
Cook Tim
or 98% Fa
t Free Cr
eam of
Prep Tim Mushroo
m
ream of
CAM PBELL’S C
3/4 oz.)
1 can (10 p
m Sou
Mushroo
milk
1/2 cup
sauce
1 tsp. soy
per
Dash pep t green b
eans serole.
ooked cu Onions 2-qt. cas
4 cups c ’s® Fren ch Fried on ions in 1 1/
s French 2/3 cup
1 1/3 cup eans and
, pepper, b
, milk, soy til hot. .
MIX soup min. or un Serves 6 ozen
0 F. for 25 ke 5 min. each) fr
BAKE at 350 aining o nions. Ba ns, 2 pkg. (9 oz. . fresh
h rem bea out 1 1/2
lb
rinkle wit en green ans or ab
STIR. Sp z.) froz
1 bag (1 6 to 20 o ch) green be
TIP: Use 16 oz. ea
s (about
an s, 2 can
green be cipe.
or this re
gree n beans f
33

33. ❂ Recipe Favorites
Swanson® Double- PLACE apricots and broth in
microwave-safe measuring cup.
Apricot Glazed Ham Microwave on HIGH for 2 min. Let
Prep Time: 15 min. Cook Time: 2 hr. cool. Remove apricots and cut into
strips. Reserve broth. Mix apricots,
1 cup dried apricots (6 oz.) sugar and 1⁄4 cup reserved broth.
1 cup SWANSON Chicken PLACE ham in roasting pan.
Broth or Natural Bake at 325°F. for 2 hr. or until
Goodness™ Chicken Broth thermometer registers 140°F.
1
⁄2 cup firmly packed brown (allow 15 min. per pound). Top with
sugar apricot mixture during last 30 min.
of baking, basting frequently with
6 - 8 - lb. fully cooked whole boneless
pan drippings.
ham*
2 tbsp. butter or margarine HEAT butter in skillet. Add shallots
1
and cook until tender. Add apricot
⁄2 cup finely chopped shallots preserves, mustard, orange rind and
2 jars (12 oz. each) apricot remaining broth. Heat to a boil.
preserves (about 2 cups) Cook over low heat 10 min. or until
1
⁄4 cup Dijon mustard slightly thickened.
2 tsp. grated orange rind SLICE ham and serve with apricot
sauce. Serves 24 to 32.
*Use 3- to 31⁄2-lb. fully cooked half boneless ham for 12 servings. Prepare as
above, but reduce remaining ingredients in half.
34

34. Notes
35

35. g e t a b le S t u f f in g
® H o li d a y V e
Swanson in .
Time: 25 m
Prep/Cook iced water ch
estnuts,
1 can (8 oz.) sl
ne drained
er of margari chopped fres
h
2 tbsp. butt o ms cups coarsely
p mushro 2
2 cups cut-u ed spinach RM Herb
1 medium onion, chopp PERIDGE FA
opped 4 cups PEPed Stuffing
carrots, ch Season
2 medium N
) SWANSO cook
1 can (14 oz.le Broth carrots and
Vegetab onion and
Add mushrooms,
in saucepot.
HEAT butter oil. Stir in st
uffing.
until tender. d spinach . Heat to a b
, chestnuts an
ADD broth
Mix lightly.
Serves 8.
36

36. Swanson® Ult
ra Creamy Ma
shed Potatoes
Prep/Cook Tim
e: 25 min.
2 cans (14 oz
. each) SWAN
Natural Goodn ™ SON C
(3 1⁄2 cups) ess Chicken hicken Broth or
Broth
5 large potato
es, cu
⁄2 cup light crea t into 1” pieces (about 7 1⁄2 cups)
1
m
2 tbsp. butter
or margarine
Generous dash
pepper
PLACE broth
over medium and potatoes in saucepan. H
heat 10 min. or ea
until tender. D t to a boil. Cover and cook
MASH potato rain, reserving
es broth.
additional brot with ⁄4 cup broth, cream
1
h, if needed, un , bu
til desired cons tter and pepper. Add
Serves about 6. istency.
37

37. 2-Bean Chili
PREP/COOK TIME: 25 M
IN.
MAKES 6 SERVINGS
1 lb. ground beef
1 large green pepper,
chopped
1 large onion, chopped
2 tbsp. chili powder
1
⁄4 tsp. pepper
3 cups CAMPBELL’S Tomato
Juice
1 can (about 15 oz.) each
kidney beans and great
Northern beans, rinsed and
drained
Sour cream, sliced green
onions, shredded Cheddar
cheese, chopped tomato
COOK beef, green pepper, onion, chili
powder and pepper in
skillet until
browned. Pour off
fat.
ADD tomato juice
and beans and
heat through.Top
with sour cream,
green onions, cheese
and tomato.
77
38

38. Sensational Chicken Noodle Soup
Homemade
Soups
3 1/2 cups SWANSON Chicken PREP/COOK TIME: 20 MIN.
Broth or Natural GoodnessTM
Chicken Broth MIX broth, pepper, carrot and celery in
saucepan. Heat to a boil.
Generous dash pepper
STIR in noodles and chicken. Cook
1 medium carrot, sliced
over medium heat 10 min. or until
1 stalk celery, sliced noodles are done. Serves 4.
1/2 cup uncooked medium
egg noodles Nutritional Values Per Serving: Calories
106, Fat 3g, Protein 12g, Carbohydrate 6g,
1 cup cubed cooked chicken Sodium 903mg.
39
39

39. Hearty Lasagna Soup
Homemade
Soups
1 lb. ground beef PREP/COOK TIME: 25 MIN.
1/4 tsp. garlic powder
COOK beef with garlic in skillet until
2 cans (14 oz. each) SWANSON browned. Pour off fat.
Seasoned Beef Broth
with Onion ADD broth, tomatoes and Italian seasoning.
Heat to a boil.
1 can (14 1/2 oz.) diced
tomatoes STIR in pasta. Cook over medium heat
1/4 tsp. dried Italian seasoning, 10 min. or until pasta is done. Stir in cheese.
Serve with additional cheese, if desired.
crushed
Serves 4.
1 1/2 cups uncooked mafalda or Nutritional Values Per Serving: Calories 446,
corkscrew pasta Fat 18g, Protein 31g, Carbohydrate 39g,
Sodium 1157mg.
1/4 cup grated Parmesan cheese
40

40. Ca mp be ll’s ® Slo w- Co ok er
Tu sca n Be ef Ste w
Prep Time: 5 min. Cook Time: 8 to 9 hr.
MAK ES 8 SER VIN GS
Tomato Soup
1 can (10 ⁄4 oz.) CAMPBELL’S
3
h
1 can CAM PBELL’S Condensed Beef Brot
1
⁄2 cup red wine or water
pieces
2 lb. beef for stew, cut into 1”
1 oz.) diced Italian-style tomatoes
1 can (14 ⁄2
es
3 large carrots, cut into 1” piec
1 tsp. Italian seasoning, crushed
1
⁄2 tsp. garlic powder
te kidney (cannellini)
2 cans (about 16 oz. each) whi
beans, drained
MIX soup, broth, wine, 1 beef, tomatoes, carrots, Italian
seasoning and garlic in 3 ⁄2-qt. slow cooker.
9 hr.*
COVER and cook on LOW 8 to
STIR in beans. Turn heat to HIGH and cook 10 min.
*Or on HIGH 4 to 5 hr.
41

41. Swanson ® Herb-Simmered Beef Stew
2 lb. beef for stew, cut into 1” cubes
Freshly ground pepper
2 tbsp. all-purpose flour
2 tbsp. olive oil
3 cups thickly sliced mushrooms
3 cloves garlic, minced
1/2 tsp. each dried marjoram, thyme and rosemary leaves, crushed
1 bay leaf
1 can (14 oz.) SWANSON Beef Broth or Lower Sodium Beef Broth
3 cups fresh or frozen baby carrots
12 whole baby red-skinned potatoes, with a strip of peel removed in center
SEASON beef with pepper and coat with flour. Heat oil in saucepot. Add beef
and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay
leaf and cook until mushrooms are tender and liquid evaporates. Add broth.
HEAT to a boil. Cover and cook over low heat 45 min.
ADD carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 min.
or until done. Remove bay leaf. Serves 6.
42

42. 47 Suppers
-Cooker
pbell’s Slow hili ❖
®
❖ Cam Bean C
H earty Beef &
: 8 to 10 hr.
Cook Time
Prep Tim e: 15 min. •
und beef
11⁄2 lb. gro ed
ion, chopp
1 large on d
arlic, mince ato Soup
2 cloves g ELL’S Tom
3
⁄4 o z.) CAMPB
1 can (10 1 atoes
) diced tom
1 ca n (14 ⁄2 oz.
r s
1
⁄2 cup wate idney bean
ach) red k
2 ca ns (15 oz. e
powder
1
⁄4 cup chili
und cumin
2 tsp. gro . Pour off fa
t.
ntil browned
f in skillet u er,
COOK bee matoes, wat
lic, soup, to ow
MIX bee f, onion, gar cumin in 3 1/2-qt. sl
p owder and
beans, chili
cooker. Serves 6.
8 to 10 hr.*
d co ok on LOW
COVER an
H 4 to 5 hr.
*Or on HIG
43

43. Prego® Easy
Spaghetti &
Prep/Cook
Time: 20
Meatballs
min.
1 jar (28 oz
.) PREGO
12 frozen or Traditional
Pasta Sauce
refrigerated
fully cooked
(about 12 oz meatballs
.)*
4 cups hot
cooked spag
hetti
MIX pasta
sauce and m
a boil. Cover eatballs in sa
ucepan. Hea
and cook ov t to
until hot. er low heat
15 min. or
SERVE over
spaghetti. Se
rves 4.
*For quicke
r Spaghetti &
meatballs an Meatballs, om
d substitute it fully cooked
Meatball Pas 1 jar (28 oz
.) PREGO
ta Sauce for Mini
PREGO Tra
ditional Pas
ta Sauce.
44

44. Prego® Mini Pizzas
Prep/Cook Time: 5 min.
1
⁄2 cup PREGO Pepperoni Hearty Meat Pasta
Sauce*
4 slices Italian bread, 1⁄2” thick, toasted
1
⁄4 cup shredded mozzarella cheese
1. SPREAD about 2 tbsp. pasta sauce on
each bread slice. Top with cheese. Place on
microwave-safe plate.
2. MICROWAVE on HIGH 1 min. or until
cheese is melted.
Serves 2.
*Also delicious with Italian Sausage & Garlic
and Mini-Meatball.
45

45. Campbell’s® Tuna & Pasta
Cheddar Melt
Prep/Cook Time: 20 min.
3 cups uncooked corkscrew pasta
1 can CAMPBELL’S Condensed Chicken Broth
1 soup can water
1 can (10 3/4 oz.) CAMPBELL’S Cream of Mushroom or 98%
Fat Free Cream of Mushroom Soup
1 cup milk
1 can (6 1/2 oz.) solid-pack tuna, drained
1 cup shredded Cheddar cheese
2 tbsp. Italian seasoned bread crumbs
2 tsp. melted butter
COOK pasta in broth and water in skillet until just tender. Do not
drain.
ADD soup, milk and tuna. Top with cheese. Mix bread crumbs and
butter. Sprinkle on top. Heat through. Serves 4.
46

46. Campbell’s Italian
®
Vegetables and Pasta
Prep/Cook Time: 25 min.
1 tbsp. olive or vegetable oil
ed
2 medium carrots, thinly slic
1 medium zucchini, sliced
1 medium onion, sliced
cup CAMPBELL'S T ato om Juice
1
1
⁄4 cup grated Par mesan cheese
crushed
1
⁄4 tsp. dried oregano leaves,
ves garlic, minced
1
⁄4 tsp. garlic powder or 2 clo shell or
cups cooked mediu m tube-shaped, medium
2
corkscrew pasta
and cook
carrots, zucchini and onion
HEAT oil in skillet. Add
until tender-crisp. to a boil.
, oregano and garlic. Heat
ADD tomato juice, cheese heat 5 min. or until vegetables
Cover and cook over low
are tender.
Serves 4.
ADD pasta Heat through.
47

47. Mix 'n'
Match
Prego®
Pasta Bake
Sauce
PREGO Pasta Bake Sauces n tur
are specially blended to
uncooked pasta into in
homemade Italian meals
just 40 minutes. ta, 1
• Mix 1 lb. uncooked pas ce
jar PREG O Pasta Bake Sau
x
and 1 full jar water in 9"
13" baking dish.
Bake
• Cover tightly with foil.
at 425˚ F. 30 min. ese
• Stir. Top with 2 cups che il
and bake 10 min. or unt
pasta is tender.
You can create an
endless variety of pasta
bakes by starting with
1 lb. uncooked pasta, adding one of our PREGO Pasta Bake Sauces and
topping with a different cheese each time (see below).
Start with pasta
16 oz. rotini pasta
+ Add PREGO Pasta
Bake Sauce
Three-Cheese Marinara
+ Top with cheese
2 cups shredded pizza
cheese blend
8 oz. penne pasta plus Hearty Meat 2 cups shredded sharp
8 oz. rotini pasta Cheddar cheese
16 oz. ziti pasta Mushroom Garlic & Onion 2 cups shredded mozzarella
cheese plus 1⁄4 cup grated
Parmesan
16 oz. medium shell pasta Tomato Garlic & Basil 2 cups shredded Mexican
4-cheese blend
8 oz. bow tie pasta plus Authentic Italian Sausage 1 cup shredded mozzarella
8 oz. penne pasta cheese plus 1 cup shredded
Cheddar cheese
48

48. Tips for Cooking
with Campbell’s Soup
n Kitche
by Jane Freiman, Campbell’s mer
make • Soup up your burgers. Sim
Campbell’s Condensed Soups in
n browned hamburger patties
delicious sauces that can tur p.
home- Campbell’s French Onion Sou
everyday ingredients into cheese
p them Add a slice of your favorite
cooked meals in no time. Kee burger.
meals for a deliciously different
on hand for quick and easy
your family will love. Here are
d: • For Souper Simple Mac and
some ideas to get you starte bell’s
Cheese, combine 1 can Camp
Cheddar Cheese Soup, 1/2 soup
oom
• Campbell’s Cream of Mushr heat
king can milk and 1/2 can water;
Soup makes perfect basic coo ooked
less to a boil. Stir in 1 cup unc
sauce. You can make an end r low
other elbow macaroni and cook ove
variety of sauces by adding il done,
Try heat for 10 minutes or unt
simple on-hand ingredients.
stirring often.
adding a little chili powder to
ping
tasty 2-step chicken and top y
. Your • Keep an eye out for our eas
chicken with shredded cheese ks of
an twist. 2-Step Recipes on the bac
family will love the Mexic
cans and in your favorite
is
magazines. All you have to do
• When cooking meat for a
e it is look at a picture for a great-
Campbell’s recipe, make sur your
makes the tasting home-cooked dinner
well browned. Browning
whole family will love.
final dish more flavorful.
l’s
• Stir your favorite Campbel
Condensed Soup into coo ked
e dish
instant rice for a savory sid
in no time.
49

49. No Time To M
ake a Tradition
auce? al S
Try Cooking
With Campbe
Condensed S ll’s
oups!
By Jennifer C
ob b
Campbell’s Kitch from beef stock
en , herbs, and toma
The Campbell thickened with a toes, and
Soup Company browned roux of
producing M’m has been Before John Do fat and flour.
! M’m! Good! rrance created Ca
soups since 1897 condensed condensed mpbell’s
when John Dorra soups, home cook
with a way to rem nce came up create th s who wanted to
ove water from so ese sauces had
it easier for consum up to make themselves. to make them
ers to use at home Now home cooks
Dorrance was a tru . and creaminess to can add moisture
e culinarian in ev their favorite recipe
of the word. He ery sense the hassle or without
studied in Germ time required to
developed a taste any and these sauces fro create one of
for soup and a pa m scratch.
food. After ret ssion for For example, Cr
urning the U.S. eam of Mushroo
continued to study , Dorrance performs in m soup
under top chefs in many ways like a
3 months each Paris for Characterized béchamel sauce.
year and was by its smooth, cre
honorary memb named an Cream of amy texture,
er of an elite Fr Mushroom soup
association. He ev ench chef alternative is an ideal
en won a gold me to a white sauc
Paris exhibition of dal at the adaptable flavo e because of its
1900. r and ability to thi
Perhaps what is coat a wide range cken, bind and
most interesting of foods.
Dorrance’s creati about Mr. Cream of Chick
on, is how closely en soup is simila
his soups (Crea several of and consisten r in flavor
m of Mushroom, cy to a velouté sa
Chicken and To Cream of home cook uce and allows
mato) mirror th s to prepare me
classic sauces de e syste als in minutes
veloped by Carêm m of without the labor-intensive steps
system includes e. This make a tradition required to
four sauces refer al velouté.
“mother sauces,” red to as “Many America
because all other n cooks have ne
made from them. sauces are roux and do ver made a
The mother sauc n’t know what a
Béchamel: A wh es are: look, smell or tas béchamel should
ite sauce made fro te like,” said Cind
cream thickened m mi y Ayers of
with a roux, a mi lk or Campbell’s Kitchen. “Campbell’s
butter and flour tha xture of Cream of Mus Condensed
t has been cooked hroom and Crea
Velouté: Also . soups offer bu m of Chicken
a white sauce, sy home cooks
chicken, veal, or made from convenien all of the
fish stock and thi ce of a ready-to-u
a roux usually ma ckened with only minim se sauce. They no
de with flour and ize the time inves t
instead of butter chicken fat prepare a sa tment needed to
uce from scratch
Tomate: Essentiall remove the guessw , but they also
y a tomato sauce ork.”
roux of pork fat based on a With Campbell’s
and flour. Tomate Condensed cook
also contains brow commonly even the bu ing soups,
ned onions and ca siest home cook
various seasoning rrots and delicious, cre can create a
s. amy sauce in minu
Espagnole: Also the soup with fav tes by blending
known as brown sa orite flavors and
uce. Made seasonings.

50. www.campbellskitchen.com
is a great
The kitchen Table eas and
e id
place to get recip her Moms
ot
cooking tips from ll’s Kitchen
just like me! Campbe I cr
e fun too by
staff joins in on th the “table.” my own eated
s at r
chatting with cook and now ecipe box,
Campbe I st
ll’s favo ore my
rites on
line.
I lov
“find e the
featu a recip
r e”
I ente e. Last we
ail is supe
r cool. rice a red chick ek,
T he Meal-me convenience n
Crea d Campbe n,
e
I like th w recipe emailed Soup
m of
Chick ll’s
e
having a n ery weekday. . e
of
to me ev h group about instan The finde n
hurc tly p r
I told my c ey loved it too! up 15 opped
recip
it , and th es.