Got some pasta and leftover ham from the deli that you just don’t know what to do with? Throw them into a skillet, add some vegetables and a can of Campbell’s soup, and you’ve got dinner.
When I think of condensed soup, I think of Campbell’s. Their Homestyle Chicken Noodle is the perfect answer when I’m sick, and nothing goes better with a grilled cheese sandwich than their Tomato Bisque with some Ritz crackers.
I’ve never really thought about using their soups to make a sauce for a dinner entrée, though. I should, I mean, they’re delicious by themselves so I’m sure they’d be especially good when you add cream and a variety of spices to them. And, with all the recent ads talking about using them to spice up chicken or rice, I figured, why not? So I went to the Cambell’s website and tried my first recipe.
It was so easy and delicious, I don’t know why I’d shied away from using a can to enhance my dinners before. The best part was that it only took about 20 minutes to make dinner because the sauce was so easy to make. I just added a few extra ingredients to the soup, threw in the pasta and vegetables, and dinner was born.
Not only did I go back for seconds, my picky son licked his plate clean. Any recipe that gets him to do that gets a big thumbs-up from me.
Ham and Pasta Skillet
- 2 cups medium shell pasta
- 1 can Campbell’s Cream of Broccoli soup
- 1 cup milk
- 1/2 cup cheddar cheese
- 1 tablespoon brown mustard
- 2 cups broccoli florets
- 1 1/2 cups cooked ham, chopped
- Cook pasta according to directions on package; once tender, rinse, drain, and set aside.
- In a large skillet over medium-high heat, mix together soup, milk, cheese, mustard, and broccoli and bring to a boil; reduce heat to low and simmer for 5 to 10 minutes, or until broccoli is tender.
- Stir in pasta and ham and cook until mixture is hot and bubbling. Serve immediately.