10 Ideas for Cream of Mushroom

Here are some ideas for the cream of mushroom soup that I have in the pantry:

Take your dishes from ho-hum to yum-yum by simply opening a can of mushroom soup.

1. Got chops?
Season 3 pork chops with salt and pepper. Heat 1 tablespoon canola oil in a skillet and brown the pork chops on both sides. Remove from pan; set aside. Deglaze pan with mushroom soup (1 can soup whisked with 1/2 cup water) and add 1 tablespoon chopped fresh tarragon. Return the chops to the pan and simmer until cooked through.

2. Chips and dip
Combine 1 (8-ounce) package cream cheese with 1 can condesned mushroom soup, 1 (180-gram) pack sliced pimientos, 1 (400-gram) can diced tomatoes in a blender. Serve with chips or crackers.

3. Vegetable Casserole
Mix blanched or steamed vegetables (such as cauliflower, peas, broccoli, and carrots) with 1 can condensed mushroom soup whisked with 1/2 cup milk. Top with crushed crackers and bake.

4. Rice improvement
The next time you cook rice, replcae some of the water with mushroom soup. Try it with red or brown rice.

5. Smile and say spaghetti
Cook 1 (450-gram) pack spaghetti according to package directions. Drain and set aside. In a saucepan, crumble 300 grams spicy Italian sausages and cook until brown. Place sausages and spaghetti in a 9x13-inch glass baking dish; mix with mushroom soup (1 can soup whisked with 1/4 cup water and 1/4 cup milk). Spread a layer of croutons on top, add grated cheese, cover with foil. Bake in a preheated 400°F oven for 20 minutes, then remove foil and bake for another 15. Serves 5 to 7.

6. Revive leftovers
Got leftover meatballs and don't know what to do with them? Give them a new lease on life by serving them with mushroom soup gravy.

7. One-pouch wonder
Place a pack of instant ramen (seasoning packed discarded) on the center of a large sheet of foil and top with a fish fillet. Arrange sliced vegetables and mushrooms on top. Bring up the sides to make a pouch and pour mushroom soup in. Twist shut, place on a baking sheet, and bake for 20 minutes. Serve immediately.

8. Sandwich filling
Simmer shredded poached or roasted chicken in 1 can mushroom soup with 1/2 cup milk. Roll it up in a tortilla or spread on top of bread.

9. Fancy up a baking mix
We took a just-add-water buttermilk biscuit baking mix and elevated it by adding mushroom soup instead of water, along with a tablespoon of chopped rosemary.

10. Baked chicken mushroom rice
Whisk 1 can mushroom soup with 1/2 cup water and 1/2 cup milk until smooth. Add 2 tablespoons each honey and soy sauce. Mix in 3/4 cup washed jasmine rice. Pour into an 8x8-inch clear baking dish. Slice medium-sized red and green bell peppers (1 each) into strips; spread evenly on top of rice along with 2/3 cup sliced shiitake mushrooms. Chop 350 grams boneless and skinless chicken breasts into 2-inch pieces. Brush with 1 tablespoon hoisin sauce, sprinkle with chopped cilantro, and arrange on top. Cover dish with foil and bake for 25 mintues. Remove foil then bake for another 5 minutes. Sprinkle with more chopped cilantro, if desired. Serves 3 to 4.