Half a Can of Cream of Mushroom Soup - Now What?

[jtoepfert100]

I have half a can of condensed, reduced fat cream of mushroom soup leftover from a recipe. Any good recipes that only call for this amount or recipes that can be easily halved calling for one can?

[bobmark226]

http://www.niehs.nih.gov/kids/sharon/images/trash.gif

[funniegrrl]

heh heh

That was my first thought ...

Seriously, if you like it well enough to cook with it and don't want to waste it, mix with some sour cream and then mix in some vegetables, top with bread crumbs or something, and bake. That's how it's usually used anyway ... Or, thin it down with beef broth, add lots of sauteed mushrooms, and turn it into mushroom sauce. Or mix into your favorite meat loaf recipe.

[jtoepfert100]

No, I don't particularly like it but it wasn't bad in whatever hash brown casserole I made. Since I've searched for recipes and no others appeal to me, I'll probably throw it out. It's just that I HATE throwing out food. I always feel like I should have been able to come up with some way to use whatever it was. :rolleyes:

[MISSINDI]

What about using it to make a stroganoff-type sauce over egg noodles?

[Aubergine]

i hear you. i have a recipe that only uses half a can of coconut milk, and that stuff's expensive! when i'm faced with a dilemma like that, i usually put it in a small Ball jar and stick it in the fridge or freezer, depending on how soon i expect i'll use it. something like the soup could be added into a lot of different dishes. of course, i do sometimes find those things moulding after a couple of weeks.

[skupe123]

Add a 1/2 c. to cup of dry sherry and cook chicken in it. Add some veggies and serve it over whole wheat pasta or brown rice. My gram used to make it for us all the time: Chicken in Wine Sauce

We all loved it, even as kids. It's yummy.

[SweetTooth]

what about mixing with 1 can of green beans, then baking at 350 for say 15-20 minutes. Then top w/french fried onions and brown for 5 more minutes.

A small version of green bean casserole

[bobmark226]

i hear you. i have a recipe that only uses half a can of coconut milk, and that stuff's expensive! when i'm faced with a dilemma like that, i usually put it in a small Ball jar and stick it in the fridge or freezer, depending on how soon i expect i'll use it. something like the soup could be added into a lot of different dishes. of course, i do sometimes find those things moulding after a couple of weeks.

Pour coconut milk into an ice cube tray, transfer to ziploc bag when frozen. This gives you quarter cup portions. Use as needed. The cranberry coconut muffins from CL are also very good for using this up.

Bob

[jellyben]

As a sauce for Oven Fried Chicken. Mix the soup with a can of sliced mushrooms and some white wine. Pour over chicken for the last 15 minutes of cooking. This is my ultimate comfort food poured over the Bisquick chicken. It reminds me of my mama!

[dorothyntototoo]

This is really good & you could make it with 1/2 can of soup.

Shrimp Spread

2 c. cooked shrimp, chopped
1 c. chopped green onion
1 c. chopped celery
¾ c. mayonnaise
1 clove garlic, minced (or ½ tsp. garlic powder)
1 (8 oz.) pkg. cream cheese
1 can cream of mushroom soup
*1 envelope Knox unflavored gelatin
(*omit if making spread rather than mold)

In microwave-safe bowl combine cream cheese and mushroom soup. Heat until cheese melts & can be mixed with soup. If making molded version, add gelatin and thoroughly mix. Add mayonnaise and garlic. Add remaining ingredients. Ready to eat. OR Put into mold, if using - cover and refrigerate at least 8 hours. Serve with assorted crackers.

[Aubergine]

Pour coconut milk into an ice cube tray, transfer to ziploc bag when frozen. This gives you quarter cup portions. Use as needed. The cranberry coconut muffins from CL are also very good for using this up.
Bob

re-hi, kiddo. i think that's the recipe i was referring to. my problem is always, how in the heck do you clean the icecube trays? like with freezing portions of stock, or pesto, or anything, i've never grasped the technique. i mean, i tried it, and also coffee, to use as cubes in iced coffee, but got stuck there.--???? any ideas???

TIA, suzanne

[skyllo]

I second the suggestion to mix it with sour cream, I like to use this as a sauce for baking chicken enchildadas, also I think it's good if you saute some mushrooms and onions then add the soup/sour cream to make a sauce to go over noodles or mashed potatoes. I kinda happen to like the stuff :)

Sarah

[Kathy B]

What about making another batch of whatever hash brown casserole you used it for originally? If you don't want to eat it again right away, I would freeze it until the casserole sounds good again. Office potluck, maybe?

[NMG]

Make a speg sauce and throw the mush soup in it - I know it doesn't sound real appitizing, but my dad made homemade sauce the other day for my mom's birthday and it was the best sauce I've ever eaten and he told me he put a can of ceram of mush soup in it!!!

[annagins]

You could put it on nachos :D.

How about this one? It sounds kind of gross, but it's supposed to be very good. You could (obviously) just make half. This is a BB favorite from Southern Living.


Buttermilk Oven Fried Chicken


1/4 cup butter or margarine
4 bone-in chicken breast halves*
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk -- divided
3/4 cup all-purpose flour
1 can cream of mushroom soup -- (10 3/4-ounce) undiluted
Garnish: chopped fresh parsley

INSTRUCTIONS

Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.

YIELD: Yield: 4 servings.Prep: 10 min., Bake: 45 min.*4 skinned and boned chicken breast halves may be

[jtoepfert100]

Thanks everyone for your responses. :)

skupe123 - I'm intrigued by your idea because it's so simple but, forgive my ignorance, how do you cook the chicken?

Anna - that recipe looks good but might be a bit on the non-light side for my taste, although I suspect DH would love it!

Dorothy - that's an interesting take on the shrimp dip. How long do you think the soup will last in the fridge? I could try a lightened version of the dip for the weekend if the soup will keep.

Kathy B - we liked the casserole but probably not enough to freeze - my freezer space is limited and I work in a very small office - we don't really have pot lucks.

[annagins]

How about this?

Easy King Ranch Chicken

Cooking Spray
1/2 can Cream of Mushroom Soup
1 can fat free cream of chicken soup
14 1/2 ounces canned diced tomatoes -- drained
small can of green chiles or just a few tablespoons
1/2 cup sour cream, light
1 cup reduced fat Monterey Jack cheese -- 2% Milk Shredded Mexican Blend
1/2 teaspoon taco seasoning mix
8 ounces cooked chicken breast halves
5 ounces corn tortillas -- 6-8 tortillas, cut up

Preheat oven to 375 degrees F. Spray an 8x8 inch baking dish with cooking spray.

In a bowl, stir together both soups, drained tomatoes, chiles, sour cream and 1/2 cup of the cheese. Spoon about 1/2 cup mixture over bottom of baking dish.

Lay half of the tortillas pieces over bottom of sauce-coated dish.

Spread chicken over tortillas and sprinkle chicken with taco seasoning. Spoon sauce over chicken, leaving behind about 3/4 cup sauce.

Lay remaining tortillas over chicken and sauce. Spread remaining sauce over tortillas. Cover dish tightly with foil.

Bake for 25 minutes. Remove foil. Sprinkle remaining shredded cheese over top and bake for another 12-15 minutes or until cheese is melted and bubbly.

[jtoepfert100]

Anna - is that the recipe you've mentioned before on your blog? It looks pretty darn good. :D

[annagins]

Anna - is that the recipe you've mentioned before on your blog? It looks pretty darn good. :D

Yes, it's really easy and tastes good if you like creamy casseroles. I think you could easily slip 1/2 cup of cream of mushroom soup in there to extend the dish. Of course, now you'll have to go out and buy fat free cream of chicken soup.

[Gumbeaux]

I like bobmark226's idea. How much is a half a can of condensed soup worth anyway? Thirty cents? It seems hardly worth the effort to start another recipe and possibly have even more ingredients left over.

[jtoepfert100]

Yes, it's really easy and tastes good if you like creamy casseroles. I think you could easily slip 1/2 cup of cream of mushroom soup in there to extend the dish. Of course, now you'll have to go out and buy fat free cream of chicken soup.


and taco seasoning and chicken. . .

I suspect it will just sit in the fridge until it turns green and then I suppose it won't bother me so much to throw it out. :D

[dorothyntototoo]

Throw it in the freezer for another time.

[Ann Sanders]

I am so gald that this question was asked and answered. I sometimes a left over !/2 can leftover, and wonder what to do with it. Wow , these are all good suggesstions.

[bobmark226]

I suspect it will just sit in the fridge until it turns green and then I suppose it won't bother me so much to throw it out. :D

Hey, Jen?

Perhaps it's time for that bottom shelf, back-of-fridge peekaloo? :)

Bob

[jtoepfert100]

Hey, Jen?

Perhaps it's time for that bottom shelf, back-of-fridge peekaloo? :)

Bob

I suspect you are correct - it's still there. :rolleyes: What's the shelf life on this stuff anyway?

[dorothyntototoo]

You now ought to waste that quarter & throw it away. Ten days is too long to keep open canned stuff. :eek:

[Gumbeaux]

Hey, Jen?

Perhaps it's time for that bottom shelf, back-of-fridge peekaloo? :)

Bob


This might be able to be used as a test to see if mushrooms can grow on mushrooms. :D

[bobmark226]

You now ought to waste that quarter & throw it away.:

LOL.

It's Special Request, or Healthy Options, or something like that. It was probably at least a $1.59 at Jenn's Shelbyville Kwik-E-Mart. Besides, what you don't know, Dorothy, is that those of us (like Jenn, like me) who follow the Gospel of Homer look at something like that and think "Oh, how could I be mad at you?" and eat it. :)


Bob

[dorothyntototoo]

LOL.

It's Special Request, or Healthy Options, or something like that. It was probably at least a $1.59 at Jenn's Shelbyville Kwik-E-Mart. Besides, what you don't know, Dorothy, is that those of us (like Jenn, like me) who follow the Gospel of Homer look at something like that and think "Oh, how could I be mad at you?" and eat it. :)


Bob

Those of us with IBS would look at it and say "it's not worth the risk of spending the next 24 hours in the smallest room in the house." :eek:

[bobmark226]

Those of us with IBS would look at it and say "it's not worth the risk of spending the next 24 hours in the smallest room in the house." :eek:

You apparently haven't seen my guest bedroom, which, whatever it lacks in dimension, it makes up for in charm.

Now, about that can o' mushroom soup.....

Bob

[annagins]

Those of us with IBS would look at it and say "it's not worth the risk of spending the next 24 hours in the smallest room in the house." :eek:

LOL. I think by now thatsoup might cause problems for people without IBS. Throw that stuff out, Jen!

[jtoepfert100]

Oh, Bob, you know me too well! One of my favorite Homer quotes and one I use quite often. And, yes, the soup is at least $1.59 in these parts.

But everyone will happy to know I threw it out last night. Somebody please remind me not to buy this stuff anymore. I seem to always pick up a can every now and then thinking I need it for something and then have to come up with a recipe just to use it. :rolleyes:

[Lorena]

When you have leftovers of a canned product, it is recommended to transfer it to a glass container, then refrigerate it or freeze it uncovered and when it is pefertly frozen, cover it with the container´s lid. This is the best way to ensure the quality of the product.
Besides that, you can use it with pasta. Fried some chopped chicken breast in butter and oil, put apart, and in the same skillet add finely minced garlic. Then add the soup, chicken, and finally add cooked pasta, the one you prefer (bows, spaghetti, little penne, anyone) Serve hot with shredded parmesan cheese!! :)