Dripping Roast Beef Sandwiches with Melted Provolone


  • 1 10½ ounces can Campbell’s Condensed French Onion Soup
  • 1 tablespoon reduced sodium Worcestershire sauce
  • ¾ pound thinly sliced deli roast beef
  • 4 Pepperidge Farm Classic Soft Hoagie Rolls with Sesame Seeds
  • 4 slices deli provolone cheese cut in half
  • ¼ cup drained hot or mild pickled banana pepper rings
  1. Heat the oven to 400°F.
  2. Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
  3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
  4. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Easy Substitution: You may substitute ½ of a 11.25-ounce package Pepperidge Farm Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.

Chile Cream Sauce


Lime juice adds a burst of freshness to this flavorful sauce, seasoned with zesty green chiles.

  • 1 10¾-ounce can condensed cream of chicken soup
  • ½ cup water
  • 1 4.5-ounce can chopped green chiles
  • 1 teaspoon lime juice
  • ¼ cup sour cream
  1. Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the sauce is heated.
  2. Stir in the sour cream and cook until the mixture is hot and bubbling.

Chicken Creole with Chile Cream Sauce


Lime juice adds a burst of freshness to this flavorful sautéed chicken dish, seasoned with Cajun seasoning and zesty green chiles.

  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 2 teaspoons Creole or Cajun seasoning
  • 1 tablespoon olive oil
  • 1 10¾-ounce can condensed cream of chicken soup
  • ½ cup water
  • 1 4.5-ounce can chopped green chiles
  • 1 teaspoon lime juice
  • ¼ cup sour cream
  • Hot cooked regular long-grain white rice
  1. Season the chicken with the Creole seasoning.
  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
  3. Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
  4. Stir in the sour cream and cook until the mixture is hot and bubbling. Serve the chicken and sauce with the rice.

Creamy Almond Chicken


Condensed Cream of Chicken Soup, heavy cream, orange marmalade, red pepper flakes, Dijon-style mustard and almonds perfectly season a creamy and delicious sauce for pan-fried chicken.

  • ¼ cup butter
  • ⅔ cup sliced almonds
  • 6 skinless, boneless chicken breast halves (about 1½ pounds), pounded to even thickness
  • ⅛ teaspoon ground black pepper
  • 1 cup heavy cream
  • 1 10¾-ounce can condensed cream of chicken soup
  • 2 tablespoons orange marmalade
  • 1 tablespoon Dijon-style mustard
  • ⅛ teaspoon crushed red pepper
  • 6 cups hot cooked regular long-grain white rice
  1. Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the almonds and cook and stir until lightly browned. Remove the almonds from the skillet.
  2. Season the chicken with the black pepper.
  3. Heat the remaining butter in the skillet over medium-high heat. Add the chicken in batches and cook until well browned on both sides.
  4. Add ½ cup almonds, heavy cream, soup, marmalade, mustard and red pepper to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the remaining almonds. Serve chicken and sauce with the rice, if desired.

Tuna Noodle Casserole


This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas.

  • 1 can (10¾ ounces) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)</li)
  • ½ cup milk
  • 2 tablespoons chopped pimientos (optional)
  • 1 cup Birds Eye Sweet Garden Peas
  • 2 cans (about 6 ounces each) tuna, drained
  • 2 cups medium egg noodles, cooked and drained
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted
  1. Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1½-quart casserole. Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown.

Recipe Tips:

Easy Substitution: This recipe is also great using Campbell’s® Condensed Cream of Celery or 98% Fat Free Cream of Celery Soup.

Serves: 4