Two Easy Weeknight Dinner Recipes

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I feel like I am always saying this, but with 3 boys, my life is ca-ray-zay. I always end up having 1000 things on my plate at once, which means that I’m always forgetting something. Like, for example, how I almost forgot to pick Mason up from preschool last week. Because I only do it, you know, EVERY SINGLE DAY. Dave got home from a trip at 2:40, and asked me why I wasn’t on my way to pick Mason up, which I am supposed to be doing at 2:45.

Then, just this morning, I forgot that Connor was supposed to have pajama day at school, so I sent him off in his normal clothes. I am feeling like a total deadbeat lately.

So while I love the idea of meal planning and am in awe of those people who decide that, three weeks from Tuesday, they will be having meatloaf with a side of asparagus for dinner, I am not that kind of mom. I am more of a, “Crap! It’s 6:15 and I probably should give my kids some dinner! Let’s see what I have in the fridge…” kind of mom.

When I was at Walmart the other day looking for some things to have on hand so I can whip up a quick meal when necessary, I noticed these new Campbell’s Soups for Easy Cooking near the regular Campbell’s Soups. There were four flavors: Savory Portobello Mushroom, Mexican Style Tomato, Creamy Herb & Garlic with Chicken Stock and Sweet Onion.

I use Campbell’s condensed soups all the time for quick meals, so I decided to give these a shot. I couldn’t decide which one I wanted, so I got both the Savory Portobello Mushroom and Mexican Style Tomato, and got to work coming up with a couple of easy weeknight meals. 

Dave actually created the first meal, a Beef Stroganoff Casserole with a side of Braised Red Cabbage. My kids ate it like they hadn’t eaten in a month. {I’m pretty sure they have eaten recently. Unless, of course, I forgot to feed them. But the big ones would most likely complain and/or start scavenging on their own, so I feel fairly confident that they’ve been fed.}

He cooked up some egg noodles, but only boiled them for a few minutes since they were going to cook some more in the sauce. He then browned up some stir fry beef and then added in some onions and mushrooms and cooked those up. Then he threw in a carton of Savory Portobello Mushroom soup and some sour cream, tossed everything in a casserole dish, and heated it up in the oven. 

The great thing about this dish is that, because it’s a casserole, you could make it in advance, stick it in the fridge and just heat it up when you’re ready for dinner. 

Beef Stroganoff Casserole

Jennifer Young

A creamy pasta casserole made with beef, mushrooms and Campbell's Soups for Easy Cooking

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Total Time 35 mins

Servings 6

Ingredients

  

• 16 oz wide egg noodles
• 1 Tbsp olive oil
• 1 lb stir fry beef sirloin chopped
• 1/2 yellow onion finely chopped
• 12 oz sliced white mushrooms
• 1 carton Campbell's Savory Portobello Mushroom Soups for Easy Cooking
• 1/2 cup sour cream
• salt and pepper to taste

Instructions

 

• 1. Preheat oven to 375 degrees. In a large pot of boiling salted water, cook egg noodles 2-3 minutes less than package directions. {For example, if it says to cook them for 8 minutes, only cook for 5.} Drain well, but do not rinse.
• 2. Meanwhile, heat olive oil in a large skillet over medium heat. Add beef and brown for about 3 minutes. Remove beef from pan and add onions and mushrooms; saute for about 3-4 minutes, or until onions are translucent.
• 3. Return beef to the pan, and add in soup and sour cream. Cook for 2-3 minutes to combine flavors; add in egg noodles and mix well to combine.
• 4. Pour noodle mixture into a greased 9"x13" pan; bake for 20-25 minutes.

Notes

Note: If making ahead, cover and refrigerate after pouring noodle mixture into 9"x13" pan. When ready to bake, remove cover and bake in a preheated 375 degree oven for 25-30 minutes.

I started by browning some sausage in a skillet. I used kielbasa, but if you want it a little spicier, you could always toss in some andouille instead. Once that was done, I took it out of the skillet and sauteed some onions. I added in the Mexican Style Tomato soup, a little bit of cream, some leftover chicken I had chopped up {if you don’t have any leftover chicken, you could use a rotisserie chicken}, a can of tomatoes, and a few spices, and the cooked sausage, and I let that all cook together. Then I tossed it with some pasta, and it was ready!

I served it with some avocado and cilantro on top. It was so delicious and easy to throw together, but it definitely seemed more like a weekend meal than a Tuesday night dinner!

Chicken & Sausage Enchilada Pasta

Jennifer Young

If you're looking for an easy weeknight meal, try this Chicken & Sausage Enchilada Pasta made with Campbell's Soups for Easy Cooking.

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Total Time 15 mins

Servings 6

Ingredients

  

• 16 oz short pasta such as penne or rigatoni
• 13 oz kielbasa or andouille sausage
• 1 Tbsp olive oil
• 1/2 small yellow onion chopped
• 1 carton Mexican Style Tomato Campbell's Soups for Easy Cooking
• 1/2 c heavy cream
• 14.5 oz can fire roasted tomatoes {do not drain}
• 1 tsp cumin
• 1 tsp oregano
• 1 1/2 cups chopped cooked chicken
• cilantro for garnish {optional}
• avocado slices for garnish {optional}

Instructions

 

• 1. Cook pasta according to package directions.
• 2. Meanwhile, brown sausage in a large skillet over medium heat for 2-3 minutes. Remove from pan. Add olive oil and onions and cook until onions are translucent, about 2 minutes. Add in soup, heavy cream, tomatoes and spices and stir until well combined. Add in chicken and cooked sausage and heat thoroughly, about 3-4 minutes. Toss with cooked pasta and garnish with chopped cilantro and avocado slices, if desired.

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What flavor of Campbell’s Soups for Easy Cooking would you use? What would you make with it?