22 Delicious Campbell Mushroom Soup Recipes to Try

Campbell’s Cream of Mushroom Soup is a pantry staple that has been a favorite in kitchens for decades.

Its rich, creamy texture and savory mushroom flavor make it an incredibly versatile ingredient.

From hearty casseroles and comforting soups to creative dips, pasta dishes, and even breakfast recipes, this humble soup can elevate everyday meals into flavorful, satisfying dishes.

In this article, we’ve compiled 22 Campbell Mushroom Soup recipes that are perfect for family dinners, quick weeknight meals, or cozy weekend cooking adventures.

Whether you’re looking for a creamy skillet meal, a decadent casserole, or a unique vegetarian option, there’s something here for every taste and occasion.

22 Delicious Campbell Mushroom Soup Recipes to Try

Campbell’s Cream of Mushroom Soup isn’t just a simple ingredient—it’s a secret weapon for creating rich, flavorful dishes in minutes.

From classic comfort foods like casseroles and meatloaf to inventive vegetarian and seafood dishes, these 22 Campbell Mushroom Soup recipes showcase the soup’s incredible versatility.

Keep your pantry stocked, and you’ll always have the base for a delicious, stress-free meal.

Whether you’re cooking for family, entertaining guests, or enjoying a cozy night in, these recipes prove that Campbell’s Mushroom Soup can transform ordinary meals into extraordinary experiences.

Creamy Mushroom and Herb Chicken Casserole

This comforting casserole transforms the classic Campbell’s Cream of Mushroom Soup into a rich, creamy sauce that envelops tender chicken and vegetables.

Infused with fresh herbs and baked to golden perfection, it’s an ideal dish for family dinners or cozy nights.

Ingredients:

• 2 cups cooked chicken, shredded or cubed
• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup frozen peas and carrots
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup shredded cheddar cheese
• 2 cups cooked rice or pasta
• 1/4 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine Campbell’s Cream of Mushroom Soup, sour cream, and milk. Mix until smooth.
3. Stir in chicken, peas and carrots, onion, garlic, thyme, salt, and pepper.
4. Fold in the cooked rice or pasta until evenly coated with the creamy mixture.
5. Transfer the mixture to a greased 9×13-inch baking dish. Smooth the top.
6. Sprinkle shredded cheddar cheese evenly over the top. If desired, add breadcrumbs for a crunchy topping.
7. Bake for 25–30 minutes, or until the casserole is bubbly and the top is golden brown.
8. Remove from oven and let rest for 5 minutes before serving.

This casserole is a cozy, satisfying meal where tender chicken meets the creamy richness of mushroom soup, perfect for any weeknight dinner.

Mushroom and Spinach Soup with Garlic Croutons

Turn Campbell’s Cream of Mushroom Soup into a restaurant-style vegetarian soup with fresh spinach, aromatic garlic, and crunchy homemade croutons.

It’s a hearty yet light dish that works beautifully as a starter or a light lunch.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup vegetable broth
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 2 tablespoons olive oil
• 2 cups bread cubes
• 1 teaspoon garlic powder
• Salt to taste

Instructions:

1. Preheat oven to 350°F (175°C) for the croutons.
2. Toss bread cubes with 1 tablespoon olive oil, garlic powder, and a pinch of salt. Spread on a baking sheet and bake for 10–12 minutes until golden and crispy.
3. In a medium pot, heat the remaining olive oil over medium heat. Sauté onions and garlic until fragrant and translucent.
4. Stir in Campbell’s Cream of Mushroom Soup and vegetable broth. Bring to a gentle simmer.
5. Add chopped spinach and season with black pepper and nutmeg. Simmer for 5 minutes until spinach is wilted and soup is heated through.
6. Serve hot, garnished with garlic croutons on top.

This mushroom and spinach soup offers a perfect balance of creamy and fresh flavors, elevated by the crunch of homemade croutons—a simple yet elegant dish.

Savory Mushroom and Beef Stroganoff

Elevate the classic beef stroganoff using Campbell’s Cream of Mushroom Soup as the foundation for a rich, silky sauce.

Paired with tender beef strips, sautéed mushrooms, and a hint of tangy sour cream, it’s a comforting, hearty meal that feels gourmet at home.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1/2 cup sour cream
• 1/2 cup beef broth
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz egg noodles, cooked according to package instructions
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Sear beef slices until browned but not fully cooked. Remove and set aside.
2. In the same skillet, sauté onions, garlic, and mushrooms until tender and fragrant.
3. Reduce heat to medium and stir in Campbell’s Cream of Mushroom Soup, beef broth, paprika, salt, and black pepper. Simmer for 5 minutes.
4. Return beef to the skillet and stir in sour cream. Simmer for another 5 minutes until beef is cooked through and sauce is creamy.
5. Serve over cooked egg noodles and garnish with chopped parsley.

This beef stroganoff is an indulgent, creamy dish that highlights the versatility of Campbell’s Cream of Mushroom Soup, making weeknight dinners feel like a special occasion.

Cheesy Mushroom and Broccoli Bake

This comforting bake turns Campbell’s Cream of Mushroom Soup into a luscious sauce for tender broccoli florets, pasta, and melty cheese.

It’s a family-friendly dish that’s quick to assemble yet full of flavor.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1/2 cup milk
• 3 cups broccoli florets, steamed
• 2 cups cooked pasta (elbow macaroni or penne)
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix Campbell’s Cream of Mushroom Soup with milk, garlic powder, salt, and black pepper until smooth.
3. Stir in steamed broccoli and cooked pasta until evenly coated.
4. Transfer the mixture to a greased 9×13-inch baking dish.
5. Sprinkle mozzarella and Parmesan evenly over the top. Add breadcrumbs for a crunchy finish if desired.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Let the bake rest for 5 minutes before serving.

This cheesy mushroom and broccoli bake is a creamy, wholesome dish that’s perfect for weeknight dinners or potlucks, with a comforting mushroom flavor in every bite.

Creamy Mushroom and Potato Soup

A hearty, velvety soup made with Campbell’s Cream of Mushroom Soup, tender potatoes, and aromatic herbs.

It’s a warming dish that’s perfect for chilly days and simple enough for everyday meals.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 2 cups chicken or vegetable broth
• 2 large potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup milk or cream
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Sauté onion and garlic until translucent.
2. Add diced potatoes, Campbell’s Cream of Mushroom Soup, and broth. Stir to combine.
3. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
4. Using an immersion blender or regular blender, blend the soup until smooth (optional for a creamy texture).
5. Stir in milk or cream and season with thyme, salt, and pepper. Heat through without boiling.
6. Serve hot, garnished with fresh parsley.

This creamy mushroom and potato soup is velvety, hearty, and full of flavor—an easy way to enjoy the richness of mushroom soup in a warming bowl.

Mushroom and Cheese Stuffed Chicken Breasts

Turn ordinary chicken breasts into a decadent meal by stuffing them with a mixture of Campbell’s Cream of Mushroom Soup, sautéed mushrooms, and cheese.

Perfect for a special dinner or a weekend treat.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup mushrooms, sliced
• 1/2 cup shredded Swiss or mozzarella cheese
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• Toothpicks to secure chicken

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion, garlic, and mushrooms until soft. Remove from heat and mix with Campbell’s Cream of Mushroom Soup and shredded cheese.
3. Cut a pocket in each chicken breast and stuff with the mushroom mixture. Secure with toothpicks.
4. Place stuffed chicken in a greased baking dish. Season with salt and pepper.
5. Bake for 25–30 minutes, or until chicken is cooked through and juices run clear.
6. Remove toothpicks and serve hot, spooning any remaining sauce from the dish over the chicken.

These mushroom and cheese stuffed chicken breasts are tender, flavorful, and elevated by the creamy richness of Campbell’s Mushroom Soup—a guaranteed hit for dinner.

Savory Mushroom and Spinach Quesadillas

These quesadillas use Campbell’s Cream of Mushroom Soup to create a rich, creamy filling with sautéed mushrooms, fresh spinach, and melty cheese.

Quick to make, they’re perfect for lunch, a snack, or a light dinner.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup shredded cheddar or Monterey Jack cheese
• 4 large flour tortillas
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent. Add mushrooms and cook until tender. Stir in spinach and cook until wilted. Remove from heat.
2. In a bowl, mix sautéed vegetables with Campbell’s Cream of Mushroom Soup and black pepper.
3. Place a tortilla on a clean skillet or griddle over medium heat. Spread a portion of the mushroom-spinach mixture on half of the tortilla and sprinkle with cheese. Fold the tortilla over.
4. Cook for 2–3 minutes per side, until golden brown and cheese is melted.
5. Repeat with remaining tortillas and filling. Slice into wedges and serve warm.

These creamy mushroom and spinach quesadillas are a flavorful, cheesy treat with a touch of elegance from the mushroom soup, perfect for satisfying cravings quickly.

Mushroom Soup Savory Bread Pudding

This unique savory bread pudding uses Campbell’s Cream of Mushroom Soup to bind cubes of bread, mushrooms, and cheese into a rich, custardy bake.

It’s an impressive dish for brunch or dinner sides.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 4 cups cubed day-old bread
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 1/2 cup milk
• 2 eggs
• 1 cup shredded Gruyère or cheddar cheese
• 1 tablespoon butter
• 1/2 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a skillet, melt butter over medium heat. Sauté onion and mushrooms until tender. Remove from heat.
3. In a large bowl, whisk together Campbell’s Cream of Mushroom Soup, milk, eggs, thyme, salt, and pepper.
4. Add bread cubes, sautéed mushrooms and onions, and half of the cheese. Stir to combine.
5. Pour the mixture into the prepared baking dish and sprinkle remaining cheese on top.
6. Bake for 30–35 minutes until golden brown and set in the center.
7. Let cool for 5 minutes before serving.

This savory bread pudding is a creative, comforting dish that turns simple ingredients into a rich, flavorful treat perfect for brunch or dinner.

Mushroom and Bacon Dip

A decadent dip perfect for parties or casual snacking, made creamy with Campbell’s Cream of Mushroom Soup, crispy bacon, and melted cheese.

Serve with crackers, bread, or vegetable sticks.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 slices bacon, cooked and crumbled
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Crackers, bread, or veggie sticks for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion and garlic until soft. Remove from heat.
3. In a bowl, combine Campbell’s Cream of Mushroom Soup, sour cream, sautéed onion mixture, half of the shredded cheese, crumbled bacon, Worcestershire sauce, and black pepper. Mix well.
4. Transfer the mixture to a small baking dish and sprinkle remaining cheese on top.
5. Bake for 15–20 minutes until bubbly and golden. Serve warm with crackers, bread, or veggies.

This mushroom and bacon dip is creamy, smoky, and irresistible—perfect for entertaining or cozy snacking with friends and family.

Slow Cooker Mushroom and Beef Stew

This hearty slow-cooker stew uses Campbell’s Cream of Mushroom Soup as a rich base, transforming tender beef, potatoes, and carrots into a comforting, flavorful meal that cooks itself while you relax.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 pound beef stew meat, cut into cubes
• 2 cups potatoes, peeled and diced
• 2 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 teaspoon dried thyme
• 2 tablespoons olive oil

Instructions:

1. In a skillet, heat olive oil over medium-high heat and sear beef cubes until browned on all sides.
2. Transfer beef to the slow cooker and add potatoes, carrots, onion, and garlic.
3. In a bowl, mix Campbell’s Cream of Mushroom Soup, beef broth, Worcestershire sauce, thyme, salt, and pepper. Pour over the beef and vegetables.
4. Cover and cook on low for 6–8 hours or high for 3–4 hours until beef is tender.
5. Stir gently before serving.

This slow-cooker mushroom and beef stew is the ultimate comfort meal—rich, creamy, and full of deep, savory flavors with minimal effort.

Mushroom and Cheese Breakfast Casserole

Start your day with a savory twist using Campbell’s Cream of Mushroom Soup, eggs, cheese, and mushrooms.

This breakfast casserole is hearty, filling, and perfect for family brunches or meal prep.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 6 large eggs
• 1/2 cup milk
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a skillet, melt butter and sauté mushrooms and onion until soft. Remove from heat.
3. In a bowl, whisk eggs, milk, Campbell’s Cream of Mushroom Soup, salt, and pepper until smooth.
4. Stir in sautéed mushrooms and onions, then pour mixture into the prepared baking dish.
5. Sprinkle shredded cheddar cheese on top.
6. Bake for 30–35 minutes until the casserole is set and lightly golden.
7. Allow to cool for 5 minutes before slicing.

This mushroom and cheese breakfast casserole is creamy, flavorful, and satisfying—a perfect way to enjoy the richness of Campbell’s mushroom soup at breakfast.

Creamy Mushroom Pasta with Garlic and Parmesan

Turn Campbell’s Cream of Mushroom Soup into a silky pasta sauce that clings to your favorite noodles.

With garlic, Parmesan, and sautéed mushrooms, this dish is both quick and gourmet in flavor.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 8 oz pasta (fettuccine, penne, or spaghetti)
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Sauté garlic and mushrooms until tender.
3. Reduce heat to medium-low and stir in Campbell’s Cream of Mushroom Soup and milk. Heat gently until combined and creamy.
4. Add cooked pasta to the skillet and toss to coat evenly with the sauce.
5. Stir in Parmesan cheese and season with salt and black pepper.
6. Serve warm, garnished with chopped parsley.

This creamy mushroom pasta is simple yet elegant, offering a quick, comforting meal that highlights the savory richness of Campbell’s mushroom soup.

Mushroom and Chicken Skillet

This quick skillet meal uses Campbell’s Cream of Mushroom Soup to create a creamy, savory sauce for tender chicken breasts and sautéed mushrooms.

It’s a perfect weeknight dinner that’s ready in under 30 minutes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper and sear for 3–4 minutes per side until golden. Remove from skillet and set aside.
2. In the same skillet, sauté onions, garlic, and mushrooms until tender.
3. Stir in Campbell’s Cream of Mushroom Soup and chicken broth. Bring to a gentle simmer.
4. Return chicken to the skillet, cover, and cook for 10–12 minutes until the chicken is fully cooked.
5. Sprinkle Parmesan cheese over the top before serving, if desired.

This mushroom and chicken skillet is creamy, flavorful, and easy to make—a delicious weeknight dinner that pairs well with rice or pasta.

Cheesy Mushroom and Spinach Dip

A creamy, cheesy dip that blends Campbell’s Cream of Mushroom Soup with fresh spinach, garlic, and melted cheese.

Perfect for parties, snacks, or as a warm appetizer.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup fresh spinach, chopped
• 1 cup shredded mozzarella or cheddar cheese
• 1/2 cup sour cream
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• Crackers, bread, or veggie sticks for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté onion and garlic until soft. Add spinach and cook until wilted.
3. In a mixing bowl, combine Campbell’s Cream of Mushroom Soup, sour cream, sautéed vegetables, and half of the shredded cheese. Season with salt and pepper.
4. Transfer mixture to a baking dish, sprinkle remaining cheese on top, and bake for 15–20 minutes until bubbly and golden.
5. Serve warm with crackers, bread, or vegetables.

This cheesy mushroom and spinach dip is creamy, flavorful, and perfect for entertaining or enjoying a cozy snack at home.

Mushroom and Turkey Meatloaf

This savory meatloaf incorporates Campbell’s Cream of Mushroom Soup into the mixture and as a topping, keeping the turkey moist while infusing it with rich mushroom flavor.

Ingredients:

• 1 pound ground turkey
• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz), divided
• 1/2 cup breadcrumbs
• 1 small onion, chopped
• 1 egg
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a skillet, heat olive oil and sauté onion and garlic until softened. Remove from heat and let cool slightly.
3. In a large bowl, combine ground turkey, breadcrumbs, sautéed onion and garlic, egg, 1/2 can Campbell’s Cream of Mushroom Soup, Worcestershire sauce, salt, and pepper. Mix until just combined.
4. Transfer mixture to the prepared loaf pan and smooth the top. Spread the remaining soup over the top.
5. Bake for 50–60 minutes, until meatloaf is cooked through. Let rest 5 minutes before slicing.

This mushroom and turkey meatloaf is moist, savory, and packed with flavor, making it a comforting main dish for dinner that the whole family will love.

Mushroom and Swiss Sliders

These mini sliders are a savory, crowd-pleasing treat. Campbell’s Cream of Mushroom Soup adds a rich, creamy layer that pairs perfectly with juicy beef patties and melted Swiss cheese.

Ideal for parties, game days, or casual dinners.

Ingredients:

• 12 small slider buns
• 1 pound ground beef
• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 1 cup shredded Swiss cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: pickles or lettuce for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onions and mushrooms until tender. Remove from heat.
3. Form ground beef into 12 small patties, season with salt and pepper, and cook in a skillet or on a grill until done.
4. Place patties on slider buns, spoon sautéed mushrooms over each, and top with Swiss cheese.
5. Spread Campbell’s Cream of Mushroom Soup on the inside of the top bun or spoon over the sliders for extra creaminess.
6. Assemble sliders and serve immediately, optionally adding pickles or lettuce.

These mushroom and Swiss sliders are creamy, savory, and perfect for gatherings—an easy way to elevate classic sliders with Campbell’s mushroom soup.

Creamy Mushroom Risotto

This risotto combines the comforting creaminess of Campbell’s Cream of Mushroom Soup with arborio rice, sautéed mushrooms, and Parmesan cheese.

It’s a rich, indulgent side dish or vegetarian main.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup arborio rice
• 4 cups vegetable or chicken broth, warmed
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and mushrooms until soft.
2. Add arborio rice and stir for 2–3 minutes until lightly toasted.
3. Gradually add warm broth, one ladle at a time, stirring frequently, until rice is creamy and tender (about 18–20 minutes).
4. Stir in Campbell’s Cream of Mushroom Soup and Parmesan cheese. Season with salt and pepper.
5. Garnish with fresh parsley and serve hot.

This creamy mushroom risotto is velvety, flavorful, and easy to make—a luxurious dish that showcases the versatility of Campbell’s Cream of Mushroom Soup.

Mushroom and Quinoa Stuffed Peppers

These colorful bell peppers are stuffed with a savory mixture of quinoa, mushrooms, and Campbell’s Cream of Mushroom Soup, creating a wholesome, protein-packed vegetarian meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup cooked quinoa
• 1 cup mushrooms, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onion, garlic, and mushrooms until tender. Remove from heat.
3. In a bowl, combine cooked quinoa, sautéed vegetables, Campbell’s Cream of Mushroom Soup, salt, and pepper.
4. Stuff each bell pepper with the mixture and place in a greased baking dish.
5. Top each stuffed pepper with shredded mozzarella cheese.
6. Cover with foil and bake for 25–30 minutes, then remove foil and bake an additional 5 minutes until cheese is golden.

These mushroom and quinoa stuffed peppers are hearty, creamy, and full of flavor—a nutritious vegetarian option that highlights Campbell’s mushroom soup in a delicious way.

Mushroom and Potato Gratin

This creamy mushroom and potato gratin turns Campbell’s Cream of Mushroom Soup into a luscious, cheesy sauce layered over tender potatoes.

It’s a perfect side dish for holidays or weeknight dinners.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 4 cups thinly sliced potatoes
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 1/2 cup milk
• 1 cup shredded Gruyère or cheddar cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons butter

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Melt butter in a skillet and sauté onions and mushrooms until tender.
3. In a bowl, mix Campbell’s Cream of Mushroom Soup with milk, salt, and pepper.
4. Layer half of the potatoes in the baking dish, top with half of the mushroom mixture, then half of the soup mixture. Repeat layers.
5. Sprinkle shredded cheese on top.
6. Cover with foil and bake for 35–40 minutes, then remove foil and bake an additional 10 minutes until golden and bubbly.

This mushroom and potato gratin is rich, creamy, and comforting—a classic side dish enhanced by the savory depth of Campbell’s mushroom soup.

Chicken and Mushroom Stuffed Shells

Large pasta shells are stuffed with a creamy chicken and mushroom mixture, baked in a rich sauce made from Campbell’s Cream of Mushroom Soup.

A hearty, satisfying dinner that’s sure to impress.

Ingredients:

• 20 jumbo pasta shells, cooked and drained
• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup cooked chicken, shredded
• 1 cup mushrooms, chopped
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onion, garlic, and mushrooms until tender. Remove from heat.
3. In a bowl, mix cooked chicken, sautéed vegetables, ricotta cheese, and half of the Campbell’s Cream of Mushroom Soup. Season with salt and pepper.
4. Stuff each pasta shell with the mixture and arrange in a greased baking dish.
5. Pour the remaining soup over the stuffed shells and sprinkle mozzarella cheese on top.
6. Cover with foil and bake for 20–25 minutes. Remove foil for the last 5 minutes to brown the cheese.

These chicken and mushroom stuffed shells are creamy, cheesy, and bursting with flavor—a comforting pasta dish perfect for dinner.

Mushroom and Lentil Shepherd’s Pie

A vegetarian twist on the classic shepherd’s pie, using Campbell’s Cream of Mushroom Soup to create a rich base for lentils and vegetables, topped with creamy mashed potatoes.

Ingredients:

• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup cooked lentils
• 1 cup carrots, diced
• 1 cup peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups mashed potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onion, garlic, and carrots until tender. Add peas and cooked lentils.
3. Stir in Campbell’s Cream of Mushroom Soup, thyme, salt, and pepper. Simmer for 3–5 minutes.
4. Transfer the mixture to a baking dish and spread mashed potatoes evenly on top.
5. Bake for 20–25 minutes until the top is lightly golden.

This mushroom and lentil shepherd’s pie is hearty, creamy, and comforting—a vegetarian twist on a classic, perfect for family dinners.

Creamy Mushroom and Shrimp Skillet

This quick and elegant skillet dish pairs succulent shrimp with a creamy mushroom sauce made from Campbell’s Cream of Mushroom Soup.

Perfect for weeknight dinners or a special occasion.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 can Campbell’s Cream of Mushroom Soup (10.5 oz)
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup milk
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions, garlic, and mushrooms until tender.
2. Stir in Campbell’s Cream of Mushroom Soup and milk, and bring to a gentle simmer.
3. Add shrimp to the skillet and cook for 3–5 minutes until pink and opaque.
4. Season with salt and black pepper.
5. Garnish with fresh parsley and serve over rice or pasta.

This creamy mushroom and shrimp skillet is quick, flavorful, and indulgent—a restaurant-style dish you can make at home in under 30 minutes.