Its versatility easily allows it to be an ingredient in many different recipes, where it gives creamy goodness or a mushroom flavor to our favorite comfort foods like casseroles and Alfredo sauces. It can also be used straight from the can as a topping or gravy, which has affectionately earned it the name "America's Béchamel." Today, there are also healthier versions of the soup available, for those who want rich flavor without the calories.
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However you choose to use it, we've selected our favorite recipes that include this retro soup as an essential ingredient to create a list of hearty and homey dishes that you can cook at home
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Slow-Cooked Chicken Breast with Mushroom & Rosemary Sauce
This is a super simple dish yet it's fancy enough to serve to company. They don't need to know that you threw it all in the Crock-Pot before work. Try serving this over buttered parsley egg noodles and a side of broccolini.
Click here to see the Slow-Cooked Chicken Breast with Mushroom & Rosemary Sauce
Broccoli Alfredo Recipe
An elegant pasta dinner comes together with the help of Campbell's Condensed Cream of Mushroom Soup.
Broccoli Cheez-It Souffle
This recipe proves that all you need is a little imagination. For this casserole, Cheez-Its serve as a crunchy, cheesy crust to a creamy broccoli filling.
Paula Deen's Chicken Divan Made Healthy
Paula Deen's classic Chicken Divan recipe is revised into a healthier yet still delicious dish.
Cheesey Scalloped Potatoes (pictured above)
This is pure comfort food, and so easy to make. If you are making the casserole ahead of time, be sure to rinse the potatoes in cold water to prevent them from turning color.
6 medium baking potatoes, peeled and thinly sliced
1 small onion, thinly sliced
2 cups shredded low-fat Cheddar cheese
Salt and pepper
One 10 ¾ ounce-can cream of mushroom soup
½ cup water
Rinse the sliced potatoes in cold water to prevent browning. Pat dry with paper towels.
Place a layer of potatoes in the bottom of the baking dish, sprinkle with, onion, cheese, salt, and pepper. Continue layering the potatoes, onion, cheese, and seasonings in this way, ending with a layer of cheese.
Mix the soup and the water in a small bowl and pour over the casserole. (At this point you can cover and refrigerate for up to 1 day. Add 5-10 minutes to the baking time.)
Bake for 1 ½-2 hours, or until the potatoes are tender.
-Elyse Cromer, The Daily Meal