23+ Delicious Canned Mushroom Soup Recipes You Need to Try

Canned mushroom soup has long been a staple in kitchens across the world.

Whether it’s a quick dinner or a comforting side dish, this humble pantry ingredient can do wonders.

The best part?

It’s incredibly versatile! From creamy casseroles to savory sauces, and even indulgent dips, canned mushroom soup can be the secret ingredient that transforms everyday meals into something extraordinary.

In this blog, we’ve curated 23+ canned mushroom soup recipes that will inspire you to rethink this pantry classic.

Whether you’re feeding the family or impressing guests, these recipes will add comfort and flavor to your table.

23+ Delicious Canned Mushroom Soup Recipes You Need to Try

Canned mushroom soup is much more than just a quick fix for a bowl of soup.

With its creamy texture and savory flavor, it can elevate so many dishes, from hearty casseroles to creamy sauces and even comforting dips. Whether you’re looking to impress at a dinner party or just need an easy weeknight meal, the recipes we’ve shared offer endless possibilities for using this pantry essential in new and exciting ways.

Give them a try, and you’ll see just how versatile and delicious canned mushroom soup can be!

Creamy Mushroom Chicken Bake

If you’re looking for a hearty, comforting dish that’s incredibly easy to put together, this Creamy Mushroom Chicken Bake is your answer. With just a handful of ingredients, including canned mushroom soup, you can create a rich, creamy chicken dinner that tastes like it took hours to make. Perfect for busy weeknights or cozy Sunday meals.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon butter
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish with butter.
3. In a bowl, mix together the mushroom soup, sour cream, chicken broth, garlic powder, and onion powder.
4. Season the chicken breasts with salt and pepper, then place them in the baking dish.
5. Pour the mushroom mixture over the chicken.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10–15 minutes until the chicken is cooked through and the sauce is bubbling.
8. Garnish with fresh parsley before serving.

This Creamy Mushroom Chicken Bake will quickly become a go-to recipe in your kitchen. It’s warm, satisfying, and the creamy mushroom sauce pairs beautifully with the juicy chicken. Serve it over rice, pasta, or mashed potatoes for a complete meal that’s sure to impress your family and friends.

Mushroom Soup Pasta Toss

Sometimes the best meals come from pantry staples, and that’s exactly the case with this Mushroom Soup Pasta Toss. It’s a creamy, savory pasta dish that comes together in less than 30 minutes, making it a lifesaver on busy evenings. Thanks to the canned mushroom soup, you get all the richness without the hassle.

Ingredients:

• 12 oz pasta (penne or fusilli work great)
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 cup sliced mushrooms (optional for extra mushroom flavor)
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. Sauté the mushrooms and garlic until tender and fragrant, about 5 minutes.
4. Add the mushroom soup, milk, thyme, and black pepper to the skillet. Stir to combine.
5. Simmer for 5 minutes until the sauce thickens slightly.
6. Toss the cooked pasta into the sauce, stirring to coat well.
7. Sprinkle Parmesan cheese over the pasta and stir again.
8. Garnish with parsley before serving.

This Mushroom Soup Pasta Toss is proof that you don’t need fancy ingredients to create something delicious. The creamy mushroom sauce clings beautifully to every bite of pasta, offering a comforting, satisfying meal with minimal effort. Add a side salad or garlic bread for a truly complete dinner.

Rustic Mushroom and Rice Casserole

If you need a cozy side dish or even a vegetarian main, this Rustic Mushroom and Rice Casserole will win you over. Using canned mushroom soup as a creamy binder, the dish bakes into a warm, savory casserole that’s full of earthy flavors. It’s budget-friendly, easy to assemble, and perfect for feeding a crowd.

Ingredients:

• 1 cup uncooked long-grain white rice
• 2 cups vegetable broth
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup chopped onions
• 1 cup canned or fresh mushrooms, sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the rice, vegetable broth, mushroom soup, onions, mushrooms, thyme, salt, and pepper.
3. Pour the mixture into a greased 9×13 inch baking dish.
4. Cover tightly with aluminum foil and bake for 50 minutes.
5. Remove the foil, sprinkle mozzarella cheese over the top if using, and bake for an additional 10 minutes until the cheese melts and the top is golden.
6. Let it sit for 5 minutes before serving.

This Rustic Mushroom and Rice Casserole brings together simple ingredients in the best way possible. It’s creamy, rich, and deeply satisfying—everything a casserole should be. Whether you serve it as a side at a family dinner or let it shine as a main course, this recipe will earn a permanent spot in your comfort food rotation.

Savory Mushroom Meatball Stroganoff

Turn a simple weeknight dinner into something special with this Savory Mushroom Meatball Stroganoff. Using canned mushroom soup as the rich and creamy base, this dish combines tender meatballs with a luxurious sauce that’s perfect over noodles or rice. It’s hearty, satisfying, and packed with old-fashioned comfort.

Ingredients:

• 1 lb frozen or homemade meatballs
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Egg noodles or rice, for serving
• Fresh parsley, chopped (optional)

Instructions:

1. In a large skillet over medium heat, warm the meatballs until browned and heated through.
2. In a separate bowl, mix the mushroom soup, sour cream, beef broth, Worcestershire sauce, paprika, garlic powder, salt, and pepper.
3. Pour the sauce over the meatballs and stir to coat.
4. Simmer on low heat for 10–15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
5. Serve over cooked egg noodles or rice and garnish with fresh parsley.

This Savory Mushroom Meatball Stroganoff is a no-fuss, flavor-packed dinner that’s guaranteed to satisfy. With its creamy sauce and tender meatballs, it delivers classic comfort food vibes without hours in the kitchen. It’s a guaranteed crowd-pleaser for both family dinners and casual gatherings.

Quick Mushroom Soup Gravy Pork Chops

Craving a rich, flavorful dinner without spending hours by the stove? These Quick Mushroom Soup Gravy Pork Chops are just what you need. Thanks to the magic of canned mushroom soup, you’ll have tender, juicy pork chops smothered in a savory, silky sauce — all ready in about 30 minutes!

Ingredients:

• 4 bone-in or boneless pork chops
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup water or chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Fresh thyme or rosemary (optional)

Instructions:

1. Season pork chops with garlic powder, onion powder, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat and brown the pork chops on both sides (about 3 minutes per side).
3. In a small bowl, mix mushroom soup with water or broth.
4. Pour the soup mixture over the pork chops in the skillet.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until pork is cooked through and tender.
6. Garnish with fresh herbs before serving.

With this Quick Mushroom Soup Gravy Pork Chops recipe, dinner doesn’t have to be complicated to be delicious. The pork chops soak up the creamy, savory mushroom sauce, making every bite rich and flavorful. Pair with mashed potatoes or steamed veggies for a complete meal that feels like a special treat.

Easy Mushroom Soup Shepherd’s Pie

Want a hearty, family-friendly meal that feels like a warm hug? This Easy Mushroom Soup Shepherd’s Pie fits the bill perfectly. By using canned mushroom soup, the filling comes together effortlessly, creating a rich, meaty base topped with fluffy mashed potatoes. It’s a classic comfort food with a shortcut twist!

Ingredients:

• 1 lb ground beef or ground turkey
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 3 cups prepared mashed potatoes
• 1/2 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
3. Stir in the mushroom soup, frozen vegetables, tomato paste, Worcestershire sauce, salt, and pepper.
4. Transfer the meat mixture to a greased 9×9-inch baking dish.
5. Spread the mashed potatoes evenly over the top.
6. Sprinkle with shredded cheddar cheese if desired.
7. Bake for 20–25 minutes until the top is golden and the filling is bubbly.

This Easy Mushroom Soup Shepherd’s Pie is pure comfort in every bite. It’s hearty, flavorful, and a great way to use up leftovers or pantry staples. Whether you serve it on a cold evening or for a casual family dinner, it’s bound to become a staple in your meal rotation.

Mushroom Soup Beef Stroganoff

This Mushroom Soup Beef Stroganoff combines tender beef strips with a creamy mushroom sauce for a comforting, easy-to-make dish that’s perfect for busy weeknights. The canned mushroom soup creates a rich and velvety base for the stroganoff, elevating it to a flavorful classic with minimal effort.

Ingredients:

• 1 lb beef sirloin or stew meat, thinly sliced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup beef broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon Worcestershire sauce
• 2 cups cooked egg noodles
• Fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned, about 5–7 minutes.
2. Add the chopped onion to the skillet and sauté until soft and translucent, about 3 minutes.
3. Stir in the mushroom soup, sour cream, beef broth, Worcestershire sauce, garlic powder, salt, and pepper.
4. Reduce the heat and let the sauce simmer for 10–15 minutes, stirring occasionally, until it thickens and the beef is tender.
5. Serve the beef stroganoff over cooked egg noodles and garnish with chopped parsley.

This Mushroom Soup Beef Stroganoff is the epitome of comfort food, offering a creamy, savory sauce with tender beef and noodles. It’s a one-pan wonder that’s both quick to prepare and rich in flavor, making it the perfect meal for hectic evenings when you still want something delicious.

Mushroom Soup Chicken and Rice Skillet

This Mushroom Soup Chicken and Rice Skillet combines tender chicken and rice with a creamy mushroom sauce, all cooked together in one skillet for an easy, satisfying meal. Perfect for families, it offers a great balance of protein, carbs, and savory flavors, making it a go-to dish for busy nights.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup long-grain white rice, uncooked
• 2 cups chicken broth
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh thyme, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and garlic powder.
2. Brown the chicken breasts in the skillet for about 4 minutes on each side, then remove them and set aside.
3. In the same skillet, add the rice, mushroom soup, chicken broth, and milk. Stir to combine.
4. Return the chicken breasts to the skillet, making sure they’re partially submerged in the rice mixture.
5. Cover the skillet, reduce heat to low, and let it simmer for 25–30 minutes, or until the rice is cooked and the chicken is tender.
6. Garnish with fresh thyme before serving.

This Mushroom Soup Chicken and Rice Skillet is a wholesome, one-pan meal that’s easy to prepare and bursting with flavor. The creamy mushroom sauce adds depth to the chicken and rice, while the simplicity of the dish makes it a perfect weeknight dinner that everyone will enjoy.

Mushroom Soup Tuna Casserole

A comforting and nostalgic dish, this Mushroom Soup Tuna Casserole is the ideal weeknight meal when you’re craving something quick and satisfying. The creamy mushroom soup forms the base for a creamy sauce that pairs perfectly with tuna, peas, and pasta. It’s budget-friendly, easy to make, and always a crowd-pleaser.

Ingredients:

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (5 oz) tuna, drained and flaked
• 1 cup frozen peas
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup shredded cheddar cheese
• 2 cups cooked elbow macaroni or any pasta
• 1/4 cup breadcrumbs
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the mushroom soup, milk, garlic powder, onion powder, tuna, peas, and shredded cheese. Season with salt and pepper.
3. Add the cooked pasta to the bowl and stir to combine.
4. Transfer the mixture into the prepared baking dish, spreading it evenly.
5. Sprinkle breadcrumbs over the top for a crunchy, golden finish.
6. Bake for 20–25 minutes until the casserole is hot and the breadcrumbs are golden brown.

This Mushroom Soup Tuna Casserole is a perfect example of how a few simple ingredients can create a hearty, flavorful dish. The creamy mushroom sauce and tender tuna complement each other wonderfully, while the crispy breadcrumb topping adds a satisfying crunch. It’s the perfect comfort food for any night of the week.

Mushroom Soup Beef and Potato Skillet

For a quick, hearty meal, this Mushroom Soup Beef and Potato Skillet is a real winner. Ground beef and potatoes are cooked together in a rich, creamy mushroom soup sauce, making it a filling one-pan dinner that’s both simple and satisfying. Perfect for busy days when you want comfort food without the fuss.

Ingredients:

• 1 lb ground beef
• 1 can (10.5 oz) condensed cream of mushroom soup
• 2 large potatoes, diced
• 1 medium onion, chopped
• 1 cup beef broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Add the chopped onion and diced potatoes to the skillet and cook for another 5–7 minutes until the potatoes begin to soften.
3. Stir in the mushroom soup, beef broth, garlic powder, paprika, salt, and pepper. Bring to a simmer.
4. Cover the skillet and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
5. Garnish with fresh parsley before serving.

This Mushroom Soup Beef and Potato Skillet is a one-pan meal that’s as easy as it is delicious. The creamy mushroom soup ties everything together, giving the beef and potatoes a rich flavor that will leave you satisfied. It’s the perfect weeknight meal when you need comfort food in a hurry.

Mushroom Soup Vegetable Gravy

Looking for a flavorful, vegetarian-friendly gravy option? This Mushroom Soup Vegetable Gravy is simple to make and can be poured over mashed potatoes, rice, or any other dish that needs a savory boost. The canned mushroom soup provides a creamy, earthy base that enhances the flavors of the vegetables, making it a great addition to any meal.

Ingredients:

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup vegetable broth
• 1/2 cup chopped onions
• 1/2 cup sliced mushrooms (optional for extra texture)
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Add the onions and cook until softened, about 3 minutes.
2. If using fresh mushrooms, add them to the pan and cook for an additional 5 minutes until tender.
3. Stir in the mushroom soup, vegetable broth, garlic powder, thyme, salt, and pepper.
4. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
5. Taste and adjust seasoning as needed before serving over your favorite dishes.

This Mushroom Soup Vegetable Gravy is a great way to add richness and flavor to any meal. Whether you’re pouring it over mashed potatoes, rice, or roasted veggies, this savory gravy will elevate your dishes in no time. It’s a perfect vegetarian option that’s both hearty and satisfying.

Mushroom Soup Stuffed Bell Peppers

These Mushroom Soup Stuffed Bell Peppers offer a flavorful twist on the traditional stuffed pepper. The creamy mushroom soup combines with rice, ground meat, and seasonings to create a savory filling that’s perfect for the sweet crunch of the bell peppers. This recipe is an easy way to prepare a delicious, hearty meal that’s also colorful and appealing.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1/2 cup chopped onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, brown the ground meat over medium heat, breaking it up as it cooks. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the mushroom soup, cooked rice, garlic powder, oregano, salt, and pepper. Mix well.
4. Stuff the bell peppers with the mushroom soup mixture, pressing down lightly to pack the filling.
5. Place the stuffed peppers in a baking dish. Cover with aluminum foil and bake for 30 minutes.
6. Remove the foil, sprinkle cheese on top of each pepper (if using), and bake for an additional 5–10 minutes until the cheese is melted and the peppers are tender.

These Mushroom Soup Stuffed Bell Peppers are a fun and flavorful way to enjoy a classic dish. The creamy mushroom filling pairs perfectly with the tender bell peppers, creating a satisfying and nutritious meal. Whether you serve them for dinner or as a side, they’re sure to be a hit.

Mushroom Soup Cabbage Rolls

These Mushroom Soup Cabbage Rolls are a comforting twist on a traditional favorite. The filling is made with ground beef, rice, and seasonings, and the cabbage leaves are rolled up tightly, then smothered in a rich, creamy mushroom soup sauce. This dish is hearty, flavorful, and perfect for a cozy dinner that feeds a crowd.

Ingredients:

• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 small onion, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 8 large cabbage leaves, blanched (remove the tough veins)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup beef broth (optional for more moisture)
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat and cook the ground meat until browned, breaking it up as it cooks.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Stir in the cooked rice, garlic powder, thyme, salt, and pepper. Mix well and remove from heat.
5. Place a spoonful of the meat mixture in the center of each cabbage leaf and roll tightly, folding in the sides as you go.
6. In a baking dish, pour the mushroom soup and beef broth (if using) and mix to combine.
7. Place the stuffed cabbage rolls seam-side down in the baking dish, cover with foil, and bake for 40–45 minutes.
8. Remove the foil and bake for an additional 10 minutes until the rolls are tender.

These Mushroom Soup Cabbage Rolls are packed with flavor, from the savory beef and rice filling to the creamy mushroom sauce that surrounds them. This dish is perfect for meal prepping or serving a family-style dinner that feels like a warm hug.

Mushroom Soup Meatloaf

This Mushroom Soup Meatloaf is an easy-to-make, flavorful twist on the classic meatloaf. The addition of canned mushroom soup creates a moist, tender texture and a savory, earthy flavor that complements the beef. With just a few ingredients, this meatloaf becomes a family favorite that’s perfect for any night of the week.

Ingredients:

• 1 lb ground beef
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, chopped
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon ketchup (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, mushroom soup, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined.
3. Transfer the mixture to a greased loaf pan and shape it into a loaf.
4. Spread a thin layer of ketchup over the top if desired for extra flavor.
5. Bake for 45–55 minutes, or until the meatloaf is cooked through and golden on top.
6. Let it rest for 5 minutes before slicing.

This Mushroom Soup Meatloaf is a simple yet delicious twist on the traditional recipe. The creamy mushroom soup ensures a moist, flavorful meatloaf, making it the perfect dish for family dinners or meal prep. Pair it with mashed potatoes or a side salad for a complete meal.

Mushroom Soup Shrimp Scampi

This Mushroom Soup Shrimp Scampi is a quick and easy take on the classic shrimp scampi. The canned mushroom soup adds richness to the garlic and butter sauce, making the dish creamy and comforting. This version is perfect for a weeknight dinner when you crave something indulgent but don’t have time for a complicated recipe.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (10.5 oz) condensed cream of mushroom soup
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup white wine (or chicken broth)
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon chopped fresh parsley
• 1 lb cooked pasta (linguine or spaghetti works well)
• Salt and pepper, to taste

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
2. Add the shrimp to the skillet and cook for 2–3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, pour in the mushroom soup and white wine, stirring to combine.
4. Add the lemon zest, lemon juice, and crushed red pepper flakes (if using). Let the sauce simmer for 5 minutes, stirring occasionally.
5. Return the shrimp to the skillet and toss to coat in the sauce.
6. Serve the shrimp and sauce over the cooked pasta, garnished with fresh parsley.

This Mushroom Soup Shrimp Scampi is a rich, creamy take on the traditional shrimp scampi, made easier with canned mushroom soup. The shrimp are perfectly complemented by the buttery, lemony sauce, and the dish comes together quickly for a weeknight treat that’s sure to impress.

Mushroom Soup Chicken Parmesan

This Mushroom Soup Chicken Parmesan brings a rich twist to the classic Italian favorite. Using canned mushroom soup as the base for the sauce creates a creamy, savory topping for the breaded chicken. With a golden, cheesy crust and a velvety mushroom sauce, this dish is a comforting and easy way to enjoy chicken parmesan without all the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. Dip each chicken breast in the beaten egg, then coat in breadcrumbs.
4. In a large skillet, heat olive oil over medium heat. Brown the chicken on both sides, about 3-4 minutes per side.
5. In a bowl, mix the mushroom soup and marinara sauce. Pour the mixture over the browned chicken breasts in a baking dish.
6. Sprinkle shredded mozzarella and grated Parmesan over the chicken.
7. Bake for 20–25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This Mushroom Soup Chicken Parmesan is a quick and delicious take on a beloved classic. The creamy mushroom sauce adds richness and depth, making the chicken tender and flavorful. It’s a perfect weeknight dinner that combines the best of comfort food with a touch of Italian flair.

Mushroom Soup Baked Ziti

This Mushroom Soup Baked Ziti is an easy, crowd-pleasing pasta dish that’s rich and cheesy, with a creamy mushroom sauce as the base. The combination of ziti pasta, savory mushroom soup, marinara sauce, and melted cheese creates a hearty and satisfying casserole that’s perfect for family dinners or potlucks.

Ingredients:

• 1 lb ziti pasta, cooked al dente
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 jar (24 oz) marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked ziti pasta, mushroom soup, marinara sauce, oregano, garlic powder, salt, and pepper. Stir until the pasta is well coated with the sauce.
3. Transfer the pasta mixture to a greased 9×13-inch baking dish.
4. Sprinkle the shredded mozzarella and grated Parmesan over the top.
5. Bake for 25–30 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
6. Garnish with fresh basil or parsley before serving.

This Mushroom Soup Baked Ziti is a simple yet flavorful dish that’s sure to satisfy everyone at the table. The creamy mushroom soup creates a luscious sauce that blends beautifully with the pasta, cheese, and marinara. It’s a comforting and easy dinner that works well for any occasion.

Mushroom Soup Salisbury Steaks

These Mushroom Soup Salisbury Steaks are a perfect comfort food option that’s easy to prepare and full of flavor. Using canned mushroom soup as the base for the gravy gives it a rich, creamy consistency, while the seasoned ground beef patties are perfectly tender and juicy. It’s a meal that feels like it took all day to prepare, but it’s ready in no time.

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup chopped onion
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup

Instructions:

1. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, garlic powder, salt, and pepper. Mix well and form into 4 oval-shaped patties.
2. Heat olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, stir together the mushroom soup, beef broth, Worcestershire sauce, and ketchup, scraping up any browned bits from the bottom of the pan.
4. Return the patties to the skillet and spoon the mushroom sauce over them. Simmer for 10–15 minutes, until the gravy thickens and the steaks are coated.
5. Serve the Salisbury steaks with mashed potatoes or rice and top with the mushroom gravy.

These Mushroom Soup Salisbury Steaks are the epitome of comfort food, offering savory, juicy beef patties topped with a creamy mushroom gravy. It’s a meal that’s easy to prepare but feels special and indulgent. Pair with mashed potatoes or steamed vegetables for a complete, satisfying dinner.

Mushroom Soup Chicken and Dumplings

This Mushroom Soup Chicken and Dumplings combines the comforting classic chicken and dumplings with the richness of creamy mushroom soup. The result is a hearty, satisfying dish that’s perfect for chilly nights. The dumplings are light and fluffy, while the mushroom soup creates a velvety base for the tender chicken and vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts, diced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup chicken broth
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup milk
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

For the Dumplings:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 tablespoon parsley (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned on all sides.
2. Stir in the mushroom soup, chicken broth, mixed vegetables, milk, thyme, salt, and pepper. Bring to a simmer.
3. In a separate bowl, combine the flour, baking powder, salt, and garlic powder. Stir in the milk, melted butter, and parsley until a dough forms.
4. Drop spoonfuls of the dumpling dough onto the simmering soup, covering the entire surface.
5. Cover the pot with a lid and simmer for 15-20 minutes, or until the dumplings are puffed and cooked through.
6. Serve hot with extra parsley if desired.

This Mushroom Soup Chicken and Dumplings is the ultimate comfort food. The creamy mushroom soup and tender chicken provide a savory base, while the fluffy dumplings add a satisfying texture to the dish. It’s perfect for a cozy dinner and makes great leftovers too!

Mushroom Soup Pork Chops

This Mushroom Soup Pork Chops recipe is a simple, savory dish that’s perfect for a quick dinner. The mushroom soup creates a creamy, flavorful sauce that tenderizes the pork chops as they cook. This dish pairs wonderfully with mashed potatoes or rice to soak up the delicious gravy.

Ingredients:

• 4 bone-in or boneless pork chops
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup chicken broth
• 1 tablespoon olive oil
• 1 small onion, sliced
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium-high heat. Season the pork chops with salt, pepper, and garlic powder.
3. Brown the pork chops in the skillet for 3-4 minutes per side, then remove them and set aside.
4. In the same skillet, add the sliced onion and cook for 2-3 minutes, until softened.
5. Stir in the mushroom soup and chicken broth, mixing to combine. Return the pork chops to the skillet, spooning some of the sauce over the top.
6. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the pork chops are cooked through and tender.
7. Garnish with fresh thyme or parsley before serving.

These Mushroom Soup Pork Chops are a quick and easy way to enjoy a comforting meal. The creamy mushroom sauce elevates the pork chops, making them tender and flavorful. Serve with your favorite sides for a complete dinner that’s sure to satisfy.

Mushroom Soup Scalloped Potatoes

These Mushroom Soup Scalloped Potatoes are a creamy, comforting side dish that pairs well with any main course. The canned mushroom soup creates a velvety sauce that coats the potatoes, while the cheese and seasonings add layers of flavor. It’s an easy, delicious dish perfect for family dinners, potlucks, or holiday meals.

Ingredients:

• 4 large russet potatoes, thinly sliced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish with butter.
3. In a bowl, combine the mushroom soup and milk. Stir in the garlic powder, paprika, salt, and pepper.
4. Layer the sliced potatoes in the prepared baking dish, overlapping them slightly. Sprinkle the chopped onion and shredded cheddar cheese between layers.
5. Pour the mushroom soup mixture over the potatoes and cover the dish with foil.
6. Bake for 45 minutes, then remove the foil and bake for an additional 20 minutes, until the potatoes are tender and the top is golden brown.
7. Let the scalloped potatoes sit for 5 minutes before serving.

These Mushroom Soup Scalloped Potatoes are the perfect side dish for any occasion. The creamy mushroom sauce adds depth to the potatoes, while the cheese and seasonings bring a comforting richness. They’re easy to make and sure to be a hit at your next meal.

Mushroom Soup Beef Stroganoff

This Mushroom Soup Beef Stroganoff is a creamy, comforting twist on the classic dish. The canned mushroom soup provides a quick and easy sauce that perfectly complements the tender beef and mushrooms, while the sour cream adds a tangy richness. This recipe is ideal for a weeknight dinner when you want something hearty but don’t have a lot of time to spare.

Ingredients:

• 1 lb beef stew meat or thinly sliced sirloin
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup beef broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 cup sour cream
• Salt and pepper, to taste
• 2 cups cooked egg noodles (or your favorite pasta)
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove and set aside.
2. In the same skillet, add the onion and garlic, cooking until softened, about 3 minutes.
3. Stir in the mushroom soup, beef broth, paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally.
4. Add the cooked beef back into the skillet, stirring to coat in the sauce. Let it simmer for another 5-10 minutes, until the beef is tender.
5. Remove the skillet from heat and stir in the sour cream.
6. Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley if desired.

This Mushroom Soup Beef Stroganoff is a rich and creamy comfort food that’s easy to prepare yet full of flavor. The combination of tender beef, savory mushroom sauce, and creamy sour cream creates a mouthwatering dish that’s perfect for a cozy dinner. Serve with pasta for a classic touch!

Mushroom Soup Spinach and Artichoke Dip

This Mushroom Soup Spinach and Artichoke Dip is a creamy and indulgent appetizer that combines the richness of canned mushroom soup with spinach, artichokes, and cheese. It’s the perfect dish for parties, game nights, or anytime you want a comforting, cheesy dip to share. The mushroom soup adds a savory depth to the classic dip flavors.

Ingredients:

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Stir in the mushroom soup, spinach, artichokes, cream cheese, and sour cream. Cook for 5-7 minutes, stirring occasionally, until the cream cheese is melted and the mixture is well combined.
4. Add the mozzarella and Parmesan cheeses, stirring until melted and smooth.
5. Season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the top is golden and bubbly.
7. Serve with tortilla chips, crackers, or fresh vegetable sticks.

This Mushroom Soup Spinach and Artichoke Dip is the ultimate creamy appetizer that’s sure to be a crowd-pleaser. The addition of mushroom soup makes the dip extra savory, while the blend of cheeses, spinach, and artichokes provides a rich and satisfying flavor. Serve it at your next gathering for a guaranteed hit!