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.
Other Pasta Recipes from She Knows
Broccoli Rabe and Orecchiette Pasta
Fennel and Carrot Pasta
Lentil & Pasta Soup