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Campbell's Cream of Onion Soup, 10.75-Ounce Cans (Pack of 12)
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| Campbell's Cream of Onion Soup, 10.75-Ounce Cans (Pack of 12) |
Available from Amazon
Price: $24.00
Updated on 7-31-2008.
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Campbell's Cream of Onion Soup, 10.75-Ounce Cans (Pack of 12)
Campbell's Cream of Onion Soup is the base ingredient for a Chicken and Rice Casserole that is a family favorite. We've had a hard time finding this product for many years, and impossible to find the last 5 or more. We've tried other onion soups including alternate brands but not "cream", and the difference is clear. The other "Campbell" soups we use with the Onion are Creams of Chicken, Cheddar, and Mushroom. We have even subbed for the Chicken on occasion with the likes of Celery, and the original four are just what we like.
Reader Reviews
We, too, have had a difficult time finding this outstanding soup.
In the hopes of increasing product demand, we are willing to share our recipe for the best scalloped potatoes you will EVER eat. Cream of Onion is a vital ingredient. There is NO substitute.
1 Can - Campbells Cream of Onion Soup
7 - Large White Potatoes (Peeled and Sliced)
*Note: Potatoes should not be sliced uniformly. Some should be significantly thicker than others, with the thickest being about 1/4 of an inch.
1 - 12 oz. Can - Evaporated Milk
9 to 12 slices of WHITE American Cheese
*Note: This cheese should be purchased at your grocer's deli counter.
Do not use pre-packaged "singles." Also, do not use orange American cheese. Clearfield, Land O Lakes, or ShurFine brands work nicely.
Preheat oven to 350 degrees. Position rack in center of oven.
Line bottom of oven with oven liner or tin foil in case of dripping.
Generously grease the bottom and sides of a 3 or 4 quart casserole or baking pan.
In large measuring cup or bowl, whisk together the soup and the evaporated milk.
Layer ingredients into greased pan as follows:
Small amount of milk/soup mixture - just enough to coat bottom of pan.
1/3 of Potatoes in a single layer
3 or 4 slices of White American Cheese
1/3 of remaining milk/soup mixture
Repeat layers until all ingredients are used.
Cover tightly with aluminum foil. (I use "release" non-stick foil, but any will do.)
Bake for 1 hour. Remove foil and return to oven for approximately 15 minutes or until browned and bubbly on top.
Potatoes will need to sit about 15 minutes before serving.
Enjoy! And please share this recipe. We'd like to keep this soup on the market!
Available from Amazon
Price: $24.00
Updated on 7-31-2008.
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