Lucky for me I found a 1976 Campbell's Soup cookbook in my library and got to cookin'.
I made everything from Tuna Shortcake to White Clam Sauce to go over pasta to a variation of the classic Green Bean Casserole (I'll stick to the classic version myself) to Scalloped Potatoes.
Other than the green bean casserole, everything else has been a big hit (as evidenced by Diva's friend eating THREE helpings of the tuna at lunch.)
My favorite has been the scalloped potatoes, it was an easy and very tasty dish.
I did jazz up the original recipe slightly so here is my variation.
Easy Scalloped Potatoes
1 can of Cream of Chicken Soup
1 can of Milk
4c. Potatoes, thinly sliced (about 1/4")
1/2 Onion, thinly sliced
2 Sprigs of Rosemary, chopped
Salt & Pepper to taste
Mix soup, milk, salt, & pepper.
In a 8 x 8 dish layer potatoes, onions, rosemary, and soup alternately.
Dot the top with butter and cover with foil.
Bake at 375F for an hour then remove foil and bake another 15 minutes.
This is part of Miz Helen's Full Plate Thursday.