Video summary

25 Recipes From Old Campbell's Cookbooks That Nobody Makes Anymore

Main summary

Key takeaways

Cooking

Presenter / channel

This is a narration from a YouTube video titled “25 Recipes From Old Campbell’s Cookbooks That Nobody Makes Anymore.” (No specific chef name is given; the video discusses Campbell’s/related recipe pamphlets and cookbooks.)

Core ingredient pattern (from the subtitles)

Across many recipes, the “secret ingredient” is Campbell’s condensed soups—for example:

  • Cream of mushroom (and other cream varieties like cream of celery/chicken)
  • Tomato soup
  • Cheddar cheese soup
  • Vegetable soup
  • Golden mushroom soup

These soups are used to provide sauce, moisture, and flavor, especially in casseroles and one-pan bakes.

Recipe methods (cooking steps, temps/timings, technique cues)

1) Pork Chop Mushroom Bake

Ingredients

  • Pork chops
  • Onion
  • Rice
  • Cream of mushroom soup + water

Method

  1. Brown pork chops in a skillet.
  2. Spread rice in a baking dish.
  3. Mix cream of mushroom soup with water; pour over rice.
  4. Lay chops on top.
  5. Cover and bake at 350°F for 1 hour.

Technique cues/results

  • “Fork tender” chops
  • Rice absorbs mushroom soup; dish turns golden and creamy

Equipment/prep

  • Skillet + baking dish with cover (lid/foil implied)

2) Tomato Soup Meatloaf

Ingredients

  • Ground beef
  • Egg
  • Breadcrumbs
  • Grated onion
  • Tomato soup (half mixed in, remainder spread on top)

Method

  1. Mix ground beef with half the tomato soup, egg, breadcrumbs, and grated onion.
  2. Press into a loaf pan.
  3. Spread remaining tomato soup over the top.
  4. Bake at 350°F for 1 hour.

Technique cues/results

  • Top becomes dark and glossy
  • Loaf stays moist from soup

3) Chicken Rice Bake (hands-off Sunday supper)

Ingredients

  • Chicken pieces
  • Dry rice
  • Water
  • Onion soup mix (mentioned as “onion soup mix”)
  • Cream of mushroom soup + water

Method

  1. Spread dry rice in a baking dish.
  2. Mix soup with water; pour over rice.
  3. Lay chicken pieces on top.
  4. Cover with foil.
  5. Bake at 375°F for 90 minutes.

Technique cues/results

  • Rice goes creamy
  • Chicken “falls off the bone”
  • Whole dish golden

Equipment

  • Baking dish + foil

4) Glorified Chicken (cream of mushroom soup over chicken)

Ingredients

  • Chicken pieces
  • Butter
  • Paprika
  • Cream of mushroom soup

Method

  1. Arrange chicken pieces in a baking dish.
  2. Dot with butter and dust with paprika.
  3. Pour cream of mushroom soup over top.
  4. Bake at 375°F for 1 hour until tender and soup browns.

Technique cues/results

  • Soup becomes golden and bubbling
  • Chicken stays moist

5) Super Burger Sandwiches (vegetable soup sloppy-joe style)

Ingredients

  • Ground beef
  • Onion
  • Vegetable soup
  • Mustard (a spoon)
  • Hamburger buns
  • (Optional implied: fat drainage)

Method

  1. Brown ground beef with onion.
  2. Drain the fat.
  3. Stir in vegetable soup and mustard.
  4. Simmer 10 minutes until thick.
  5. Spoon filling onto toasted buns.

Technique cues/results

  • Filling thick and savory
  • Buns soak up sauce

Equipment

  • Skillet + simmering pot

6) Green Bean Casserole (Campbell’s famous holiday side)

Ingredients

  • Cream of mushroom soup + milk
  • Soy sauce
  • Pepper
  • Cooked green beans
  • French’s fried onions (half mixed in, half for topping)

Method

  1. Mix cream of mushroom soup with milk, soy sauce, and pepper.
  2. Stir in cooked green beans and half the fried onions.
  3. Pour into a baking dish.
  4. Bake at 350°F for 25 minutes.
  5. Scatter remaining fried onions on top; bake 5 minutes more.

Technique cues/results

  • Bubbles at edges
  • Onions become crisp and golden
  • Sauce coats every bean

Referenced origin (as stated)

  • Invented by Doris Riley in Campbell test kitchen (Camden, NJ) in 1955.

7) Tuna Noodle Casserole (Friday night)

Ingredients

  • Cream of mushroom soup
  • Milk
  • Tuna (drained)
  • Egg noodles (cooked)
  • Peas
  • Potato chips (crushed topping)

Method

  1. Mix soup with milk.
  2. Fold in cooked noodles, drained tuna, and peas.
  3. Pour into a baking dish.
  4. Crush potato chips over the top.
  5. Bake at 375°F for 25 minutes.

Technique cues/results

  • Casserole bubbles
  • Chip topping crisp and golden
  • Tuna breaks into tender flakes throughout

8) Mushroom Soup Swiss Steak (braised)

Ingredients

  • Round steak (cheap tough cut)
  • Onion (sliced)
  • Flour
  • Cream of mushroom soup + a little water

Method

  1. Pound flour into the steak.
  2. Brown steak hard in a skillet.
  3. Add sliced onion.
  4. Pour mushroom soup over with a little water.
  5. Cover and simmer 90 minutes until tender.

Technique cues/results

  • Gravy thick and rich
  • Steak fork tender
  • Onions melt into sauce

Equipment

  • Skillet + covered simmering pot (coverage emphasized)

9) Celery Soup Scalloped Potatoes

Ingredients

  • Potatoes (thinly sliced)
  • Milk
  • Onion
  • Cheddar
  • Cream of celery soup + milk (mixed)

Method

  1. Slice potatoes thin.
  2. Mix celery soup with milk.
  3. Layer potatoes, onion, and soup mixture in a baking dish.
  4. Top with cheddar.
  5. Bake at 375°F for 1 hour.

Technique cues/results

  • Potatoes tender and creamy
  • Cheese melts on top
  • Celery soup binds everything

10) Chicken Noodle Soup Bake (crunchy breadcrumb topping)

Ingredients

  • Cooked chicken
  • Chicken noodle soup (canned)
  • Extra egg noodles
  • Peas
  • Breadcrumbs
  • Butter (for buttered breadcrumbs)

Method

  1. Mix chicken noodle soup with cooked chicken, extra noodles, and peas.
  2. Pour into a baking dish.
  3. Top with buttered breadcrumbs.
  4. Bake at 375°F for 25 minutes.

Technique cues/results

  • Casserole bubbles
  • Breadcrumbs turn golden
  • Chicken and noodles soak up broth

11) Bean Soup Frankfurter Bake

Ingredients

  • Frankfurters (sliced into coins)
  • Bean soup
  • Onion
  • Brown sugar
  • Mustard

Method

  1. Slice franks into coins.
  2. Mix bean soup with brown sugar, mustard, and onion.
  3. Stir in franks.
  4. Pour into a baking dish.
  5. Bake at 375°F for 30 minutes.

Technique cues/results

  • Beans thick and glossy
  • Franks plump and brown
  • Sauce dark and sweet

12) Golden Mushroom Pot Roast

Ingredients

  • Chuck roast
  • Onion
  • Carrots
  • Golden mushroom soup + a little water

Method

  1. Brown roast in a Dutch oven.
  2. Add onion and carrots.
  3. Pour golden mushroom soup over with a little water.
  4. Cover and bake at 325°F for 3 hours.

Technique cues/results

  • Roast collapses into gravy
  • Soup creates dark, rich sauce
  • Vegetables tender

Equipment

  • Dutch oven + lid/covered baking

13) Super Rice Skillet (one-pan, stovetop)

Ingredients

  • Ground beef
  • Onion
  • Dry rice
  • Tomato soup
  • Water

Method

  1. Brown ground beef with onion.
  2. Stir in dry rice, tomato soup, and water.
  3. Cover and simmer 20 minutes until tender.

Technique cues/results

  • Rice absorbs tomato soup
  • Beef settles into every grain
  • Skillet turns red and savory

Equipment

  • Skillet with lid

14) Cheddar Cheese Soup Broccoli Bake

Ingredients

  • Broccoli (cooked until just tender)
  • Cooked rice
  • Cheddar cheese soup
  • Breadcrumbs

Method

  1. Cook broccoli until just tender.
  2. Mix with cooked rice and cheddar cheese soup.
  3. Pour into a baking dish.
  4. Top with breadcrumbs.
  5. Bake at 375°F for 25 minutes.

Technique cues/results

  • Creamy and golden
  • Cheese soup coats broccoli
  • Breadcrumbs crisp on top

15) One Dish Chicken and Stuffing Bake

Ingredients

  • Chicken pieces
  • Cream of chicken soup
  • Stuffing mix (prepared)
  • Butter

Method

  1. Arrange chicken in a baking dish.
  2. Pour cream of chicken soup over it.
  3. Top with prepared stuffing.
  4. Dot with butter.
  5. Bake at 375°F for 1 hour.

Technique cues/results

  • Chicken goes tender
  • “Tastes like Thanksgiving” (descriptive claim from subtitle)

16) Tomato Soup Sloppy Joe’s (tomato soup instead of special sauce/packet)

Ingredients

  • Ground beef
  • Onion
  • Tomato soup
  • Mustard
  • Brown sugar (a little)
  • Buns

Method

  1. Brown ground beef with onion.
  2. Drain the fat.
  3. Stir in tomato soup, mustard, and a little brown sugar.
  4. Simmer 10 minutes.
  5. Spoon onto buns.

Technique cues/results

  • Filling thick and tangy
  • Tomato soup makes it rich
  • Buns soak up sauce

17) Super Mac and Cheese (baked)

Ingredients

  • Macaroni (boiled and drained)
  • Cheddar cheese soup
  • Shredded cheddar
  • Milk
  • Breadcrumbs (topping)

Method

  1. Boil macaroni; drain.
  2. Mix with cheddar cheese soup, shredded cheddar, and milk.
  3. Pour into a baking dish.
  4. Top with breadcrumbs.
  5. Bake at 375°F for 25 minutes.

Technique cues/results

  • Extra creamy sauce
  • Top goes golden and crisp

18) Vegetable Soup Beef Stew (shortcut stew)

Ingredients

  • Stew beef (browned)
  • Onion
  • Potatoes
  • Vegetable soup
  • Water (a little)

Method

  1. Brown stew beef with onion.
  2. Add potatoes, vegetable soup, and a little water.
  3. Cover and simmer 45 minutes until tender.

Technique cues/results

  • Broth rich from soup
  • Potatoes thicken everything

19) Cream of Chicken Biscuit Bake (biscuit “cobbler style” top)

Ingredients

  • Cooked chicken
  • Peas
  • Cream of chicken soup
  • Milk (a little)
  • Canned biscuits

Method

  1. Mix cream of chicken soup with chicken, peas, and a little milk.
  2. Pour into a baking dish.
  3. Arrange canned biscuits on top.
  4. Bake at 400°F for 25 minutes.

Technique cues/results

  • Filling bubbles underneath
  • Biscuits rise golden and flaky
  • Chicken soaks into everything

20) Super Enchiladas (quick enchilada bake with two soups)

Ingredients

  • Tortillas
  • Ground beef
  • Onion
  • Cheddar cheese soup
  • Tomato soup

Method

  1. Brown ground beef with onion.
  2. Mix the two soups together.
  3. Layer tortillas, beef, and soup in a baking dish.
  4. Top with cheese.
  5. Bake at 375°F for 30 minutes.

Technique cues/results

  • Tortillas soften into sauce
  • Cheese melts through
  • Sauce creamy and tangy

21) Cheeseburger Soup Casserole

Ingredients

  • Ground beef
  • Onion
  • Diced potatoes
  • Cheddar cheese soup
  • Cheddar (mentioned in ingredients list)

Method

  1. Brown ground beef with onion.
  2. Mix with diced potatoes and cheddar cheese soup.
  3. Pour into a baking dish. (No bake time/temperature provided in subtitles.)

22) Tuna Tomato Bake (tuna casserole with tomato soup)

Ingredients

  • Tuna
  • Macaroni
  • Onion
  • Tomato soup
  • Cheddar

Method

  1. Boil macaroni and drain it.
  2. Mix macaroni with tomato soup, drained tuna, and onion.
  3. Pour into a baking dish.
  4. Top with cheddar.
  5. Bake at 375°F for 25 minutes.

Technique cues/results

  • Macaroni absorbs tomato flavor
  • Tuna flakes throughout
  • Cheese melts on top

23) Tomato Soup Spice Cake (surprising dessert)

Ingredients

  • Tomato soup
  • Flour
  • Sugar
  • Cinnamon
  • Cloves
  • Baking soda
  • Raisins

Method

  1. Mix tomato soup with flour, sugar, cinnamon, cloves, baking soda, and raisins.
  2. Pour into a cake pan.
  3. Bake at 350°F for 45 minutes.

Technique cues/results

  • Cake goes dark and moist
  • Spices fill the kitchen
  • “Nobody can guess the secret ingredient” (as stated)

Chef tips / technique notes (from subtitles)

  • No-stir/low-attention baking: “No stirring, no watching” (notably in Chicken Rice Bake).
  • Fork-tender cue: pork chops reach fork tenderness after covered baking at 350°F for 1 hour.
  • Thickening cues:
    • Simmer until thick (Super burgers at 10 minutes; Sloppy Joe’s at 10 minutes).
    • Steak simmer until tender (Swiss steak at 90 minutes).
  • Crispy toppings:
    • Fried onions on green bean casserole (bake 5 minutes more).
    • Potato chip topping on tuna noodle casserole (crisp/golden in baking).
    • Breadcrumb toppings (golden/crisp after 25 minutes in multiple bakes).

Plating / serving suggestions (from subtitles)

  • Super burger sandwiches: spoon onto toasted buns.
  • Green bean casserole: holiday side dish served at holiday tables.
  • Sloppy Joe’s: served on buns with thick, tangy filling.
  • Leftovers: tomato soup meatloaf described as better cold on white bread next day.

Referenced sources (as stated in subtitles)

  • Campbell’s cookbooks and recipe pamphlets (multiple recipes attributed to these).
  • Betty Crocker recipe cards (Chicken Rice Bake referenced as spreading through these cards).
  • Doris Riley, Campbell test kitchen (Camden, New Jersey), credited with inventing green bean casserole (1955).
  • Campbell’s label/packaging history (recipes appearing on labels in different decades).

Original video