Campbell’s Cream of Mushroom Condensed Soup, 10.5 Ounces, 48 Per Case

Campbell's Cream of Mushroom Condensed Soup delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Weeknight dinner soup: Dilute with water or milk and heat for a quick, comforting bowl of cream of mushroom soup ready in under ten minutes.
Casserole base: Use straight from the can as the binding sauce for green bean casserole, tuna noodle bake, pot pie fillings, and other classic oven dishes.
Skillet sauce: Pour over browned pork chops, chicken breasts, or beef patties in a skillet and simmer for an easy one pan meal with built in gravy.
Slow cooker enhancer: Add to slow cooker recipes for pot roast, chicken and rice, or vegetable medleys to build body and savory depth without extra seasoning steps.
Recipe shortcut: Replace homemade béchamel or cream sauce in any recipe calling for a mushroom cream base, saving prep time without sacrificing flavor.

Who Would Benefit

• Restaurant and cafeteria operators who need a consistent, ready to use soup and sauce base at scale
• Caterers preparing large batch casseroles or buffet dishes for events
• Home cooks who rely on cream of mushroom soup as a weeknight meal and casserole staple
• Foodservice managers sourcing familiar, brand recognized products for institutional menus
• Meal prep enthusiasts who batch cook freezer friendly casseroles and one dish meals

Product Highlights

• 48 cans per case, each 10.5 ounces, ideal for high volume foodservice or bulk pantry stocking
• Condensed format yields approximately 2.5 servings per can when prepared with an equal amount of water or milk
• Smooth cream base with real mushroom pieces and seasoned with garlic and herbs
• Works as a standalone soup, a casserole binder, a skillet sauce, or a slow cooker ingredient
• No artificial flavors or colors; recognizable Campbell’s brand trusted across foodservice and retail
• Shelf stable with a long pantry life, reducing waste and simplifying inventory management

Common Applications

Campbell’s Cream of Mushroom Condensed Soup is most widely recognized as the foundation of the classic green bean casserole, but its uses extend far beyond that single dish. In commercial kitchens, it serves as a finishing sauce for sautéed proteins, a moisture layer in layered bakes, and a quick gravy when reduced in a pan. Institutional meal programs use it as a base for cream based vegetable soups, potato soups, and rice dishes. Caterers rely on it as a make ahead sauce component that reheats consistently without breaking. At home, it remains one of the most frequently called for canned ingredients in American comfort food recipes, from chicken and rice bakes to creamy pork chop dinners.

Preparation & Use

For soup, combine one can of condensed soup with one can of water or milk, stir, and heat on the stovetop or in the microwave until warmed through. For casseroles and baked dishes, use the soup undiluted as a direct sauce layer; it will thin slightly during baking and integrate with other ingredients. As a skillet sauce, pour the condensed soup over seared meat, add a splash of water or broth to reach the desired consistency, cover, and simmer until the protein is cooked through. In slow cooker recipes, add the soup at the beginning of the cook cycle so it melds with the other ingredients over time. Each 10.5 ounce can covers a standard 9 by 13 inch casserole dish when used as the primary sauce.