Campbell's Condensed Cheddar Cheese Soup, 10.5 oz Can

Very easy to use. Great in mac and cheese!

I really like this soup in a crock pot. Doesn't matter what protein you put in with it. It comes out really good

Mixed it with rice and meat really good

The taste was not good as I thought

My favorite way is to pour over a whole steamed cauliflower. Another is as a sauce over bland baked or steamed fish such as flounder or Whiting. Have been doing this for decades. For sauce I usually dilute with a half-can of milk.

It wasn’t just dinner that night—it was destiny. The storm had rolled in fast, snow screaming against the windows like the ghosts of empty stomachs past. I stood in my kitchen, cold, tired, and armed with nothing but a can opener and Campbell’s Condensed Cheddar Cheese Soup. When that lid peeled back, I swear the room changed. The smell hit first—rich, molten cheddar, like the gates of dairy heaven creaking open. The soup itself gleamed like liquid gold, thick and promising. I poured it into a pot, and as it simmered, the sound was like the crackle of a campfire in a hero’s tale. I dipped in a spoon. The first taste was victory. Not the subtle kind—no, this was bold, cheesy glory that declared, “I AM COMFORT. I AM FLAVOR. I AM CAMPBELL’S.” It clung to the spoon like destiny itself, transforming plain pasta, potatoes, even despair into triumph. I swear the power coursed through me. I poured it over broccoli—suddenly it wasn’t broccoli, it was Excalibur’s feast. I ladled it onto toast—now it was royal cuisine. Every bite rewired my brain chemistry. For a brief, golden moment, I forgot the world outside. When I awoke from my cheddar trance, the snow had stopped. The world was still. My heart was warm. ⭐⭐⭐⭐⭐ — This isn’t just soup. It’s a legend in a can. A molten monument to comfort itself.

I haven't tried this yet, but with Campbell's I cannot go wrong.

This isn't bad but I don't thnk it tastes like cheese and was disappointed when I poured it over pasta. It has more of a mild creamy sauce taste than cheese and I even used it straight from the can without adding milk. I love cheese but this didn't satisfy me. I could probably add it to potatoes and it would taste like creamed potatoes. I tried using it as a dip for crackers and still no cheese taste. I have several cans left so I need to get creative. Just a thought, this would make a great "base" for a cheese sauce by adding shredded cheddar cheese..lots of it. Ok, I perfected this "sauce". I cook my pasta, drain, add 1 UNDILUTED can of Campbell's Cheddar Cheese Soup and add a couple chunks of Valveeta Cheese. Let the cheese melt into that creamy sauce and it's absolutely delicious!!! 😊😊