Take some cooked penne pasta, fresh grape tomatoes, grated cheese and a tin of condensed tomato soup. Finely chop some white onion. Put the pasta, tomatoes, onion and soup into a casserole dish, top with cheese (as much or as little as you like) and bake in the oven until the dish is heated through, the cheese is melted and it’s all bubbling. Voila! An easy, very tasty cheesy tomato and pasta bake.
I asked Jac to make one end of the pasta bake a little less cheesy, for me.
We ate the pasta bake with salad. It was such a simple dish, but so tasty! I especially loved the crunch of the chopped onion. Jac used white onions, so the flavour was there but not too strong. Mmmm, it was good. If only we had some leftover chicken or ham or bacon to throw in, mmmmmmmmm…
A question for you – tinned soup ideas
Do you have any interesting or favourite ways to use tinned tomato soup (or any other soup)? Other than simply as soup? :D
I'm TFP, a food blogger from Perth, Western Australia.
{ 42 comments… read them below or add one }
i *love* that your recipes are always so simple and do-able with few ingredients. pasta bakes are great – I’ve never thought of using tomato soup before though!! :)
Once I get more of an appetite back, I’ll be able to mmm over the pics more :D
Yes, I used to make a bake thing with condensed mushroom soup, par-boiled potato slices, finely sliced or chopped onions & fresh mushrooms. Sometimes I added some cheese on top but I usually made the top layer potato slices and put a little butter over them to make them go goldeny brown. Or you could add fresh breadcrumbs for a crunchy topping. Leftover cooked chicken would work added in too.
Greenlady,
Hope you’re feeling better. The dish you describe sounds right up my alley. I’ll mention it to Jac. ;)
A friend of mine uses canned mushroom soup as bechamel sauce for lasagnas :) ..
Ooh, that’s a great idea!
Hi there! Hve been reading yr blog posts regularly. Love this pasta & tomato sauce dish!
I used to study in Perth at Murdoch Uni. Now back in S’pore. Sure miss the weather & food there! Hope to be able to go back there again for a vacation! :)
that pasta bake looks good- i never thought of using tomato soup. i love cooking with cream of mushroom soup! i use it to make quick chicken alfredo (i just cook chicken in a pan with a little garlic, then add milk, the soup, parmesan cheese and broccoli. serve with pasta and its so yummy!)
i also like to use it to make baked chicken thighs. i just mix it with diced tomatoes, spices, some chicken broth, and pour over chicken before baking it in the oven.
easy and so yummy:)
Reminds me of a super-simple dish my mother’s family loves: Drained and rinsed “elbow macaroni” mixed with peeled stewed tomatoes; that’s it. They usually have corn on the cob as a side. I crave tomato (and right now thanks to this!), and Jac’s dish would go well with my homemade baked meatballs.
when i lived in oz i used to cook an awesome pasta-chicken-green asparagus dish with campbells tinned celery soup as a base. it was so yummie and i miss it alot, as i wasn’t able yet to find a tinned creamy celery soup yet. boo :(
awesome site btw. i’ve been reading every single post over the last year and was drooling one too many times over your photos. so was about time i posted a comment! =)
My tip for finding other dishes to use tinned soup in: don’t! *Fresh* tomato soup is simple to make, can be prepared in advance and frozen until needed, can be flavoured to suit your individual tastes, and is a lot more healthy!
While I like the photos of the food you eat, I am less fond of your new trend of posting recipes on your site – you are sending the message that this is good food to eat and many many times, it’s not. You’re also helping spread the myth that “real cooking” is hard and time consuming (so we should all resort to using tinned products ALL THE TIME) when “real cooking” is simple, nutritious, easy – and does not have to take longer than opening some tins.
oh yum. simple and great substitute for take-outs !
Hi,
In the past I used a table spoon or so of cream of mushroom soup in chicken pot pie made with ground chicken instead of chicken cube. And of course tuna casserole.
Yup, agree that simple is great!
Mixing cream of chicken soup with sour cream: 1 can into 1 cup, makes a nice sauce. Place 2C chopped cooked chicken in a baking dish, cover with the mixture. Mix crushed buttery crackers, like Ritz with melted butter to make a moist crumb(I don’t measure it). I like a lot of crumb topping. Bake in a medium oven until bubbly. You can add poppyseed, but I don’t. This has many names over here. It’s easy and really good! I like it with white rice; but, noodles or mashed potatoes are good,also. Some steamed veg and you’re good to go!
Yum, this looks tasty! Even though “real” cooking is always an option, it’s nice to have quick, comforting foods like this too. My favorite soup recipe: definitely tuna casserole!
I think it looks delish!! and Mschef, the simple fact is that making your own tomato soup DOES take longer than opening a can. Not every one has as much spare time as you do. This is a far better option than getting kfc on the way home from work.
TFP is not sending out messages about anything, she is simply showing us what she eats. If you have issues with the food on this blog maybe its time to stop reading it and start your own :)
That looks like a delicious pasta bake. Everyone who doesn’t agree with Mschef is kind of misunderstanding her. (I assume). As jules suggested, she might have more time than most people, but cooking from scratch really isn’t that time consuming. I think it’s all about time mangement, as you will find the time for your priorities. I’m a grade 12 student who is currently taking english, calculus, chemistry, and biology and volunteers during the weekend, with extracurricular activities. I really am passionate about food, so most of the time I cook from scratch. However, I do agree that TFP is NOT sending out messages of any kind. This is her personal blog, and she is simply sharing apart of her lifestyle with everyone.
that looks delicious, although did you not find that the tomato soup made the sauce too watery? i love using tinned chopped tomatoes in pasta dishes. :)
regarding the soup thing: i think i’ve mentioned before that i’m currently on my year abroad in northern italy (mandatory for my degree, fortunately/unfortunately – haven’t quite decided yet!), and they seem to use a mushroom sauce-type thing on a lot of their sandwiches here. it really is yummy! i was trying to identify it, and it’s almost like they’ve taken mushroom soup and thickened it. whatever it is, it’s amazing! :) goes especially well with crudo and mozzarella sandwiches!
i think this is my first comment since the relaunch, so i’ll say it now – I LOVE THE NEW SITE. i practically squeaked with happiness when i did my usual “www.thef-” *oh, the internet knows where i’m going* *oh, there’s nothing new. F5. REFRESH!” routine and there it was. :)
i understand that you want privacy and don’t want to share yourself completely with the internet massive, but it’s really nice seein’ your picture up there, and the voice posts are especially cool! :) (although, male or female, i do have a bit of a “thing” for the aussie accent. :D please, please, PLEASE say “g’day, mate”?! haha. or not.)
Thanks, jessi. I’m pleased you like the new site. :D The sauce was a little runny, but it was delicious and we drank every drop with pleasure! The pasta does soak it up a little. Heheheh, I rarely say “g’day mate” to anyone. I’d feel so silly doing it for show!
haha, i thought as much, really. it’s just one of those national clichés – like when foreigners (mainly on the continent) ask me in awe if england really stops every day at 4pm for afternoon tea…!
As a person who grew up during the 60’s in a middle class home like all my friends our mums were casserole queens! Some of those dishes are still among my favorite comfort foods.I do try to cook healthy from scratch food. Sometimes I just don’t have the time , and sometimes I just want comfort food. tfp shows the food that she and Jac eat. I myself think they eat pretty healthily. Lots of salads and veggies.I think Mschef is being unfair. I have never found tfp to encourage anybody to eat what she eats in any way.
One of the things I like so much about this blog is how honest tfp is. I think the mix of fast food, take-out, homemade, and easy cooking is what adds credibility to what she is doing. Which, in my mind, is documenting the food she eats. It would be really easy to only post the stuff that looks yummy or is healthy or sounds exotic, but then tfp is performing for us. I don’t know about you, but I don’t want that. For lots of people, this is what we eat–for better or worse.
Honestly… stop it. If you don’t like the food; if you don’t like the style, then don’t read it. What is the point in judging other peoples’ blogs. It would never end.
Love the new site design, TFP.
Mmmm, any chance of sharing the recipe, perhaps? I’d LOVE to cook this for my mom, her boyfriend and their roommates when I go down to visit them next month.
Christle,
Sorry, the descriptions in this post are as close to a recipe as I have for this one.
Darn…well, thank you anyway, I’ll be sure to give it a try, at least!
Yummy!
Both Delia and Nigella have come up with ‘cooking the express way’ series acknowledging the fact that people do live in the fast lane. Yes, when we’re back home at the end of the day after 12 hours at work plus commute, we may not have the time, energy or inclination to spend any more than 30 – 45 minutes preparing dinner for the family.
So, ready roast chicken from Woolies served with home made mash, or quick pasta bake (using a can of tomato soup) served with healthy home made salad do the trick for easy suppers.
I’ve been reading this blog for over a year now and not once did I think that TFP was ’spreading the myth that real cooking is time consuming’. You can tell how much she appreciates the time, love and energy Jac puts into their meals. And her spam fried rice posts? Haha, when my hubby is away, I hang up my apron and indulge in instant noodles . So sue me.
WRT Mschef’s comment, I have got to say that as a reader of this blog, I totally appreciate TFP’s honesty in showing us what she eats. I reckon Jac and TFP eat pretty healthily! And I don’t believe TFP’s sending out messages of any sort, other than the notion that she enjoys her food, whatever form in comes in. :) Besides, I’m pretty damn sure there’s a great deal of cooking done from scratch featured in this blog. Plus, there are times at which most of us need our food quick. I for one, don’t cook from scratch on a daily basis but do so whenever I can.
Anyway, I what I really wanted to say was that in place of pasta, I can imagine leftover fried rice being used as the carb base for this dish. Rice + tomato sauce + cheese = YUM.
MsChef – you obviously have not spent much time reading TFP’s blog over the years, have you. Or else you would not have posted that rather misguided set of comments. Have you seen how many times TFP posts about wonderful made from scratch meals that don’t include tins, packets etc ? No one pretends to think that a diet of tinned soup etc is healthy but the odd use of it here and there is perfectly ok. I thoroughly dislike most forms of premade soup and do make my own from scratch most of the time, yet I see nothing wrong in using the occasional tin to make a dish.
The idea that this blog is promoting unhealthy eating is ludicrous. Its a personal blog, kindly shared by someone who loves food, all kinds of food, and from what I can see the only ” message ” that comes across is of gastromic love & balance. Oh and a really good creative attitude towards using up leftovers too.
I love tfp! I’ve read her blog for about two years now and I’m in love! Mschef what message should she send out? Who does she owe it too? No one! It’s HER blog. Is she fat? No. Is she lazy? Doesn’t seem so to me! The point is she is eating just fine with a few indulges but isn’t that her choice? Idk who you are but you need someone to perhaps trip you off your high horse :)
Anyway I do have a delicious pasta recipe ! I make some spaghetti noodles and drain em. And I caramelize an onion and throw just a hint of indian golden curry on the noodles and mix it with the onions. It’s simple quick and pretty healthy as I use whole wheat noodles. I’m sure it’s be yummy with chicken or little meatballs flavoured with curry!
Ooooh – pasta is the best!!! Our family’s favorite is Kamut Khorasan Wheat pasta of any kind and tomato sauce! I have been wanting to make my own sauce…we’ll see! Thanks for the recipe :)
Hey TFP,
Firstly have been back lurking as usual and loving the new site. Well worth the wait!
Secondly to answer the soup question, Brad and I use Campbell’s Cream of Mushroom when making Beef Stroganoff!
Thirdly I must have missed your promotion of using tinned products ALL THE TIME!!
Keep on keepin it real TFP!
Thanks, everyone for your comments and all those yummy ideas! I’ll be sure to pass them onto Jac for “inspiration”! :D I think cream of mushroom soup is another very useful and versatile item in the pantry – for much more than just soup. :)
And thank you for responding to mschef’s comments! I can always count on you! I knew you guys wouldn’t leave those comments unchallenged, and you’ve said pretty much everything I would’ve said. :)
OK, here is a recipe from my childhood that I STILL love and make all the time.
Sauce:
Two cans tomato soup
Two cans diced tomatoes or one large can
1 cup brown sugar
Two lemons, juiced
combine all and bring to a simmer
Meatballs
3 lbs ground beef
one large onion, finely chopped
salt and pepper to taste
add the onion and salt and pepper to the beef. form into meatballs smaller than a golf ball but larger than a grape. drop into simmering sauce and let them cook slowly at a low simmer for about three hours, stirring occasionally. SO GOOD.
Marcy,
That sounds just like something I’d like! I’ve shown Jac your recipe – thanks so much for sharing!
I’ll probably get murdered for sharing this but it’ll be worth it. Anyway.
Make stuffing as for chicken – I do smushed up wholegrain bread, onions cooked in lots of butter, mixed herbs, worcester sauce and an egg. Set aside. Now strip a whole decent-sized roasted chicken – although I suppose you could use a pre-cooked one from the shop. Put chunky flesh in a casserole dish. Splodge in a tin of Campbells condensed chicken soup and a tin of Emma sliced mushrooms in sauce, stir, top with stuffing and bake until stuffing is crunchy and chicken and soup is hot. Have it with a nice salad – but best as part of a pot luck tea with lots of different dishes mmmmmmmmmmmmmmmm. Best the next day, even better the day after that!
I like using a can of Manwich for different things..
. like with green pepper and onions and steamed rice ..one cup of water , add seasoned lightly fried chicken pieces then bake….
Or in meatloaf.. 2/3’s in the loaf and 1/3 on top
Quick, Easy and DELICIOUS Chicken casserole that every one in my family loves… adults and kids of all ages… is Asparagus chicken (even kids who won’t eat asparagus straight up!). Use boneless, skinless chicken breasts for this one (not thighs) – breasts stay very moist and delicious and the texture and look is much nicer than dark meat. For a family of 5 we use 4 breasts. Slice each breast into 3 or 4 slices on an angle and put them into a rectangle ceramic (or similar) baking dish (with no lid). Slice a bunch of tender, young asparagus spears into 3 and layer over the chicken. Open two cans of cream of asparagus soup and add a level teaspoon of hot English mustard to each and stir. Add both cans of soup from the can evenly and then put into hot oven. I usually bake it at 220 for 30 minutes (cook until chicken just cooked). I stir a couple of times so the top doesn’t brown too much. I then take it out of the oven and let it rest for 5 minutes before serving with rice or mashed potato (my family’s favourite) and steamed chunky veges. Such an easy and very delicious meal in cold weather.
Thanks for sharing, Sam. I love chicken and I love asparagus so this sounds great.
I was searching for brandy snap recipe when I stumbled onto your site.
Celery Soup:
Big tin drained tuna, 1 can cream of celery soup, 1/4 onion finely chopped, 3 boiled eggs chopped, squeese lemon juice, handful of frozen corn (or tiny tin of corn kernals), 1 stick celery thinly sliced, small handfull cheese grated – mix in baking dish. Throw on two handfuls corn flakes and one handful grated cheese. Roughly mix corn flakes and cheese on top (do not mix into the tuna mix itself!). Bake 180 degrees 25 minutes. Set on bench 5 mins. Serve (if need to feed extra person include some cooked rice into the mix to extend the volume)
Cream of Mushroom:
Pan fry bitesize chopped chicken fillets 300grams, strips of bacon (amount of bacon up to you!), bit of garlic. Once cooked empty can of Cream of Mushroom soup and mix well. Throw in heaps and heaps of vegies (fresh or frozen) – stir occassionaly – when vegies cooked tastes like you’ve slaved in the kitchen for hours! Great for camping too!
Looks so yummy! I think I’m going to make this soon!
My mom takes 2 cans each of cream of celery, cream of chicken, and cheddar cheese soups and mixes them all together and lets them boil for a few minutes on the stove. Add to that your favorite meatball recipe and serve over mashed potatoes or rice. Soo good.
Tori,
It was really good. In fact, seeing your comment now reminds me we should make this again one of these days! Your mom’s dish sounds great. And yes, over mashed potatoes to soak up all that gravy… mmm.