The Only Canned Soup I Use in Casseroles (And Always Keep in My Pantry)

Look up a recipe for creamy casserole, and there’s a decent chance you’ll see a “cream of” soup listed in the ingredients. These canned, condensed cream soups have been a handy family dinner helper since the first one hit the shelves over 90 years ago. But which creamy soup is best to stock up on to be prepared for mealtime emergencies? Chicken, celery, mushroom?

The one “cream of” soup I keep on hand to use in nearly every “cream of” soup recipe is the one that started it all. Here’s why.

Why Cream of Mushroom Soup Is the Most Versatile Pick

The very first creamy condensed soup that Campbell’s released in 1934 is, in my opinion, the best one to stock up on: cream of mushroom. And that’s saying something because I don’t even like mushrooms!

When shopping specifically for a certain recipe, you can, of course, pick up the creamy condensed soup it calls for, such as cream of chicken for poultry dishes or cream of broccoli for a cheesy vegetable casserole. If the called-for soup isn’t available, many of these recipes suggest simply substituting another. When a meat-free swap is desired, cream of celery soup is often suggested.

The problem with trying to swap around between cream of chicken, cream of broccoli, and cream of celery is that they each have distinct flavors that come through prominently in whatever you’re cooking. For example, using cream of chicken soup in a tuna noodle casserole will give it a chicken bouillon-like background flavor; that’s just not what you’re looking for in that dish.   

What I like about canned cream of mushroom soup is that the flavor is not overtly mushroomy. It’s really savory, salty, and a tiny bit earthy. The flavor effectively plays a supporting role in casseroles of all kinds, whether its main ingredient is chicken, beef, veggie, or cheese. The soup amps up the overall taste and provides that creamy texture. It won’t, however, overshadow the flavors of the main ingredients. The meat-free soup has only a few tiny pieces of mushrooms, which can easily be removed if desired. 

This is why it makes more sense to keep a few cans of cream of mushroom soup on hand, which can be used in lots of recipes, rather than stocking up on other flavors that have more limited uses. 

The Best Ways To Use Cream of Mushroom Soup

I use cream of mushroom soup in the classics, of course, like tuna noodle casserole and green bean casserole. I also like to use it in other “cream of” soup recipes too, such as tater tot hot dishes made with ground beef. 

Cream of mushroom soup is also delicious as a shortcut ingredient to make creamy sauces to spoon over roast chicken, meatloaf, or pork chops. It even makes a surprisingly delicious croque monsieur.