Featured Holiday Recipe: Campbell's® Casseroles & Bakes

The team at CHEF’STORE® thanks Campbell’s® for their sponsorship and for sharing these delicious recipes with us.

What’s one of the best parts of holiday meals? All the delicious side dishes, of course! Creamy casseroles, savory bakes, and cheesy eats are staples at every holiday gathering. If you want to switch up classic dishes that will have everyone at the table digging in for seconds, then you need to try these stellar recipes from Campbell’s®. 

When you use the comfort of Cambell’s soups, you are guaranteed to produce a delectable dish every time. Let’s get cooking!

Campbell’s® Broccoli & Cheese Casserole

Turn the flavors of classic broccoli & cheddar soup into a gooey casserole featuring Campbell’s® famous condensed Cream of Mushroom Soup.

Yield: 6 servings

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

1 can (10 ½ oz.) Campbell’s® Condensed Cream of Mushroom Soup 

1/2 cup Milk

1 tsp. Dijon-style mustard

1 cup Shredded Cheddar cheese (about 4 oz.)

4 cups Fresh or thawed frozen broccoli florets (about 12 oz.)

1/4 cup Plain dry bread crumbs

1 tbsp. Butter, melted

Cooking Instructions

1. Heat the oven to 350°F. While the oven is heating, stir the soup, milk, mustard, and cheese in a 1½ quart casserole. Add the broccoli and stir to coat—season with salt and pepper.
2. Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
3. Bake for 30 minutes or until the broccoli is tender.

Tips:

Have some leftover cooked rice on your hands? You can stir in up to 2 cups of cooked white rice before baking.

Don't have Cheddar cheese? Try shredded mozzarella or Monterey jack or a shredded cheese blend instead!

Want to prepare ahead and eat later? Assemble as directed, but do not bake. Cover and refrigerate for up to 24 hours. To bake, heat the oven to 350°F. Bake, uncovered, for 35 minutes or until the broccoli is tender.

Campbell’s® Bacon & Cheddar Green Bean Casserole

Everyone’s must-have holiday dish, green bean casserole, gets a smoky upgrade with plenty of delicious, chopped bacon.

Yield: 12 servings

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

2 cans (10 ½  oz.) Campbell’s® Condensed Cream of Mushroom Soup 

1 cup Milk

1/2 cup Shredded Cheddar cheese

6 slices Bacon, cooked and chopped (about 6 tbsp.)

1/4 tsp. Ground black pepper

8 cups Cooked green beans or 4 cans (14.5 oz. each) of any style of Del Monte® Green Beans, drained

2 ?  cups French's® French Fried Onions

Cooking Instructions

1. Stir the soup, milk, half the cheese, 5 tablespoons bacon, black pepper, beans, and 1 ? cups onions in a 3-quart baking dish.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans, bake a little longer). Stir the bean mixture. Sprinkle it with the remaining cheese, onions, and bacon.
3. Bake for 5 minutes or until the onions are golden brown.

Campbell’s® Savory Sweet Potato Bake

Sweet potato casserole gets a savory spin this holiday season with a dollop of Dijon and tons of cheddar.

Yield: 12 servings

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients

1 can (10 ½ oz.) Campbell’s® Condensed Cream of Mushroom Soup 

1 tbsp. Dijon-style mustard

2 tsp. Chopped fresh thyme leaves

2 tsp. Garlic powder

3/4 tsp. Onion powder

5 large Sweet potatoes, peeled and cut into 3/4-inch cubes (about 13 cups)

1 ½ cups Shredded Cheddar cheese (about 6 oz)

Cooking Instructions

1. Heat the oven to 450°F. While the oven is heating, spray a 3-quart casserole with vegetable cooking spray.
2. Season the sweet potatoes as desired. Stir the soup, mustard, thyme, garlic powder, and onion powder in a large bowl. Add the sweet potatoes and toss to coat. Pour the sweet potato mixture into the casserole. Cover the casserole.
3. Bake for 20 minutes. Uncover. Sprinkle with the cheese.
4. Bake, uncovered, for 25 minutes or until the sweet potatoes are tender. Serve warm.

Tips:

Ingredient Note: If you don't have fresh thyme leaves, you can use dried instead. Substitute 1/2 to 3/4 teaspoons dried for the 2 teaspoons fresh.

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