Campbells Bacon Mac And Cheese Recipes

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TOMATO, BACON, AND CHEESE SANDWICH FROM CAMPBELLS SOUP

Simple sandwich by 1960's Campbell Soup Company--cookbook. This is a very basic recipe--to be played around with. I encourage you to add any fun additions, and lots of spices as you see fit.

Provided by Andi Longmeadow Farm

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9



Tomato, Bacon, and Cheese Sandwich from Campbells Soup image

Steps:

  • Cook bacon until crisp; pour off drippings.
  • Set aside.
  • Stir soup into skillet.
  • Add milk, lemon juice, and seasonings.
  • Blend until smooth.
  • Heat slowly; stir often.
  • Meanwhile, make open-face sandwiches by placing tomato and bacon on toast.
  • Top each toast sandwich with warmed sauce mixture.

Nutrition Facts : Calories 443.9, Fat 30.1, SaturatedFat 11.9, Cholesterol 72.3, Sodium 1173.2, Carbohydrate 29.8, Fiber 2.4, Sugar 2.9, Protein 13.7

8 slices bacon
1 (11 ounce) can condensed cheddar cheese soup (or better yet, use pepper jack cheese cheese soup)
1/3 cup milk
1 teaspoon lemon juice
1 dash cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 medium tomatoes, sliced
4 slices toast, buttered

EASIEST EVER MAC AND CHEESE (CAMPBELLS)

In our house, Mac and Cheese is a staple! (No, I don't have any kids.. it is I that loves the cheesy pasta.) Based on the reviews on the Campbell's website, this is an easy, go to, tasty recipe. What I like is that I can use whole grain pasta and low fat milk to make it much better than the boxed stuff. I have made these modifications in the listing of the recipe, but certainly use full fat milk (or.. dare I say.. cream!)/regular pasta if you wish. **Original recipe calls for 1/2 can milk and 1/2 can water but I figured Zaar wouldn't recognize that so I put about 2/3 c. It may be more accurate to use the can method.

Provided by Julia Lynn

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4



Easiest Ever Mac and Cheese (Campbells) image

Steps:

  • Heat the soup, milk and water in a 3-quart saucepan over medium-high heat to a boil.
  • Stir the pasta in the saucepan. Reduce the heat to low. Cook for 20 minutes or until the pasta is tender, stirring often.

1 (10 3/4 ounce) can condensed cheddar cheese soup
2/3 cup water, **see note in recipe description
2/3 cup low-fat milk
1 cup whole wheat pasta, (use fusilli or penne)

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