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Seven Recipes Using Carmen’s Cream of Mushroom Soup

It's warm, delicious and soothes your body on cold winter days. But not all soups are solely destined for a bowl and spoon. Some transcend the traditional to make their way into a variety of delectable dishes.

Cream of mushroom soup has been bringing together hearty comfort food for decades. It really took off -- and became a pantry staple -- when The Campbell Soup Company introduced its canned, condensed version in 1934. Today, Carmen’s cream of mushroom soup is one our bestselling products, probably because it's so versatile and so convenient to use. If you've got a container of it, you're already halfway to creating any number of belly-pleasing meals.

Cream of mushroom soup is probably best known for its starring role in the holiday favourite green bean casserole, or the weeknight tuna noodle casserole or beef stroganoff. Some people use it to make meatloaf, and others use it as gravy for their pork chops. Here we'll share seven fresh ways to incorporate one of Carmen's most popular products into delicious homemade meals.

1: Beef and Mushroom Lasagna

For a fun twist on an old favourite, replace the ricotta in your best lasagna recipe with a mixture of one container of Carmen's cream of mushroom soup and a quarter cup of milk. It's got more flavour than boring old ricotta cheese anyway, and is much kinder on the wallet.

Don't have a fave lasagna recipe? No problem. To start from scratch on this dish, mix 1 pound of cooked ground beef with 2 cups of any one of Carmen's pasta sauces. Choose a mushroom marinara sauce if you really want the mushroom flavour to pop. In a separate bowl, mix a container of Carmen's cream of mushroom soup with a quarter cup of milk until the mixture is smooth. Using cooked lasagna noodles, create alternating layers of noodle, beef mixture and soup mixture in an 11 x 7 x 2 inch baking dish. Then top with a cup of shredded mozzarella and bake at 400 degrees Fahrenheit for 30 minutes. [If you don't have time to prepare this dish, you can always pick up a fresh or frozen, meat or vegetarian, lasagna at Carmen's Catering & Specialty Food Store!]

2: Creamy Mushroom Mashed Potatoes

Cream of mushroom soup is no stranger to the holiday dinner table -- it most often appears in the classic favourite green bean casserole. But topping beans isn't the only way you can incorporate this soup into holiday side dishes. Everyone expects it to show up in casserole, so why not change it up?

Carmen's cream of mushroom soup and just one onion can add a lot of flavour to otherwise bland mashed potatoes. When you boil the potatoes, add a small onion, cut into wedges, to the water to infuse some of its flavour. Then, mash the potatoes with cream (or milk), a little bit of butter and some of Carmen’s cream of mushroom soup. You'll get a super creamy mixture that's got a great flavour. It's something a little out of the ordinary.

But what if not everyone in your family is a mushroom fan? No problem. Just make regular mashed potatoes and use the soup as optional mushroom gravy on the side.

3: Mushroom Chicken Tetrazzini

Easy home-cooked meals that don't take a lot of prep work are a winner in most households. Mushroom chicken tetrazzini looks and tastes complicated, but it's unbelievably simple.

Just mix one half of a container each of Carmen's cream of mushroom soup, cream of chicken soup and cream of celery soup in a bowl with 2 tablespoons garlic, a quarter cup whipping cream, 8 ounces sour cream, a half cup parmesan and a half cup shredded cheddar. Stir in 3 cups of cooked chicken and a cup of frozen (or canned) peas. Combine the mixture with one package of cooked (al dente) thin spaghetti and put everything in a greased baking dish. Cover the dish with foil and bake for 35 minutes at 350 degrees Fahrenheit. Then, remove the foil, top with 1 cup shredded cheddar and bake for another 5 minutes until the cheese on top is melted.

You won't believe how great this creamy noodle dish tastes. The best part is that it's easy to change up by swapping out nearly any creamy soups. Try it with cream of broccoli and cream of asparagus, or even just two containers of Carmen's cream of mushroom soup, if that's your thing. You can also add canned mushrooms (to make that flavour really stand out), jalapeños for a little kick and cooked onions for some subtle flavour.

4: Spinach, Sour Cream and Mushroom Enchiladas

This Mexican-style favourite calls for sour cream, frozen spinach, cheese, onion and, of course, Carmen’s cream of mushroom soup. Just mix one chopped onion with a pound of shredded Monterey Jack cheese. Wrap the mixture in flour tortillas and place the tortillas in a baking dish. Top with spinach (thawed and drained), soup and sour cream, then bake at 325 degrees Fahrenheit for about 20 minutes. Soon you'll have warm, chewy, cheesy enchiladas with a savory mushroom and spinach flavour.

You can easily add meat to this dish -- ground or shredded chicken, beef and pork are all good options. Either include the cooked meat in the filling or cover the enchiladas with it before you pour on the soup. For added spice, toss some of your favourite peppers in with the cheese mixture.

5: Creamy Mushroom Pasta Salad

Looking for something to take along to a picnic, potluck or family get-together? You're in luck if you happen to have a container of Carmen’s cream of mushroom soup (and a few other simple ingredients).

Just cook up some noodles (rotini, penne, farfalle or any large pasta noodle will work), and when the pasta's just about cooked, throw some chopped up broccoli, green pepper and onion into the pot of boiling water and finish out the cook time -- about 4 minutes. After draining, add tomato, shredded cheese, parsley, basil and oregano. Stir in Carmen’s cream of mushroom soup until the noodles and veggies are well coated, and then refrigerate. Once it's chilled, you'll have a delicious pasta salad that's ready to take to any event, or even to feature at a weeknight dinner table.

6: Green Bean Casserole

YIELD Makes 4 to 6 servings



packages (10 ounces each) frozen green beans, thawed


container (1 Litre) Carmen’s cream of mushroom soup, thawed


tablespoon chopped parsley


tablespoon chopped roasted red peppers


teaspoon dried sage


 teaspoon salt


 teaspoon black pepper


 teaspoon ground nutmeg


 cup toasted slivered almonds



Combine all ingredients except almonds in 2-1/2-quart slow cooker. Cover; cook on LOW 3 to 4 hours. Sprinkle with almonds.

7: Beef Stroganoff


YIELD Makes 6 servings



ounces uncooked wide egg noodles


container (1 Litre) Carmen’s cream of mushroom soup, thawed


cup (8 ounces) sour cream


package (1-1/4 ounces) dry onion soup mix


 pounds 80-90% lean ground beef


cup frozen peas, thawed


Place 3 quarts water in 8-quart stockpot; bring to a boil over high heat. Stir in noodles. Boil, uncovered, 6 minutes or until tender. Drain.

Meanwhile, place mushroom soup, sour cream and onion soup mix in medium bowl. Stir until blended; set aside. 

Brown meat in large skillet over high heat 6 to 8 minutes or until meat is no longer pink, stirring to separate meat. Pour off drippings. 

Reduce heat to low. Add soup mixture; stir over low heat until bubbly. Stir in peas; heat through. Serve over noodles.

Serving Suggestion

Serve with a tossed green salad or fresh fruit.

Cream of Mushroom ... Sauce?

Carmen’s cream of mushroom soup's not just great IN things, it's great ON them, too. Try it on anything you would top with mushrooms or a white sauce. 

It makes a great topping for burgers, steak, pork chops, chicken, meatloaf, baked potatoes and anything else you can imagine. Buon Appetito!


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