This is a full page magazine advertisement from 1962 for Campbell’s soup featuring 4 different recipes for large meals. Each recipe is typed below along with a scanned copy that you can click to view larger if you like.
BUFFET-SIZE MEAT LOAF. Thoroughly mix 1 can Campbell’s Tomato Soup, 3 lb. ground beef, 2 cups small bread cubes, 1/2 cup finely chopped onion, 1/4 cup chopped parsley, 2 tbsp. Worcestershire, 2 slightly beaten eggs, 2 tsp. salt, 1/8 tsp. pepper. Shape firmly into loaf; place in shallow baking pan. Bake in moderate oven (350° F.) about 1 1/4 hr. Sauce: Heat 1 can Campbell’s Tomato Soup, 1 tbsp. prepared horseradish; stir. Pour over meat loaf. 10 servings.
COVERED-DISH TUNA CASSEROLE. In skillet, cook 1 cup chopped onion in 2 tbsp. shortening till tender. Blend 3 cans Campbell’s Cream of Celery Soup, 1 1/2 cups milk. Stir in onion, 3 cans (7 oz. each) tuna (drained, flaked), a 10-oz. pkg. frozen peas (cooked, drained), 4 cups cooked noodles (6 oz. uncooked). Pour into 3-qt. casserole or 13x9x2″ baking dish. Top with 1/4 cup buttered bread crumbs. Bake in moderate oven (375°F.) 30 to 40 min. 10 servings (1 cup each).
Make ’em with soup to feed a group!
M’m! M’m! Good! When the soup is Campbell’s
GET-TOGETHER CHICKEN SOUPREME. Dust 5 lb. chicken parts with mixture of 1/2 cup flour, 1 tsp. paprika, 1/2 tsp. salt, 1/8 tsp. pepper. Put in single layer (skin-side down) in 2 baking dishes (13x9x2″). Dribble 1/4 cup melted butter over chicken. Bake in hot oven (400°F.) 20 min. Turn chicken; bake 20 min. longer. Stir 3 cans Campbell’s Cream of Mushroom Soup, 1/2 cup water till smooth; pour over chicken. Bake 20 min. more or till tender. 10 good servings.
TURKEY OR CHICKEN A LA KING. In large saucepan, cook 1/4 cup diced green pepper in 2 tbsp. shortening till tender. Blend in 3 cans Campbell’s Cream of Chicken Soup, 1 to 1 1/2 cups milk; add 2 cups diced cooked turkey or chicken, 2 tbsp. chopped pimiento, dash pepper. Heat slowly; stir often. Serve in patty shells or on toast. 10 servings (2/3 cup each).