What can you do with a can of cream of mushroom soup? What other ingredients do you have on hand? Grab a protein, a vegetable and a starch because here’s what to cook for dinner tonight. Easy. No recipe required.
After watching one of Jacques Pepin’s brief videos on budget friendly meals to help those struggling with food insecurity, I developed a craving for cream of mushroom soup. He used it to make a tuna casserole with rice and canned green beans. Simple, cheap and filling. Nothing fancy, but it served its purpose. How about trying it with fresh or frozen fish and fresh or frozen green beans rather than canned? Simply thin out the soup with just enough water to give it a saucy consistency and poach the fish in it.
Maybe it’s a throwback to the 70’s, but when I was a kid, we always had a canned cream of something in the pantry. Would I use it every day? No, I don’t open cans often, but once in a while it makes pulling together a simple meal quickly a no-brainer.
Pasta Is Just As Easy
I remember having a friend over once in my late teens and we were talking about getting a place together as roommates. She was so worried about who would do the cooking. I laughed and said we would. She had never cooked before and I didn’t have a lot of experience either, but I had no doubt that we could learn to feed ourselves. That night I made pasta with some chicken and cream of mushroom soup. She thought I was a genius. I laughed again. 3 simple ingredients, folks. That’s all you need.
Hey, start by browning some ground beef, turkey or tofu instead. Add some fresh asparagus at the end when you toss it all together. Make it look a little more elegant by making meatballs if you like. What other vegetables do you have on hand? Try snow peas or broccoli. You’re only limited by your imagination and what’s on hand. Getting dinner on the table tonight can be this easy.
Want more veg and less starch? Think Spring With Asparagus and Farro.