Casserole Cooking


Many of the casseroles we associate with Mom’s home cooking call for condensed “cooking soups” (cream of mushroom, cream of celery, cream of chicken, etc.). Today, you have your choice of several organic brands, which means you can add a natural twist to comfort-food favorites.


Condensed soups were invented by the Campbell Soup Co. in the late 19th century. Through an evaporation process, the water was removed, allowing the company to package and ship its products more economically. Once customers added water or milk, they were good to go—and sales show no signs of slowing as Americans embrace the simplicity of one-dish cooking.

Organic broths have been shelf staples for several years, and mainstream companies like Swanson’s (a Campbell’s brand) have joined the fold. Organic cooking soups are available from companies like Health Valley and Amy’s Kitchen. They should be easy to find at your local natural and organic food store.

So, pull out some of Mom’s favorite casserole recipes, and get cooking! And don’t forget to tune in tomorrow, when we’ll feature a great recipe for a creamy Squash Casserole that blends loads of fresh vegetables with cream of chicken soup. It will make a perfect addition to your Easter table.

Book Pick of the Day:Cooking Soups for Dummies

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