Canned Mushroom Soup Casserole

Canned Mushroom Soup Casserole


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This casserole features canned mushroom soup. This easy and comforting casserole is a cinch to make and serves a big crowd.

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

3-5 servings


  • 3 C. fresh mushrooms, sliced
  • 1 can cream of mushroom soup
  • 4 cubes chicken bouillon
  • 1/2 C. water
  • 1/2 C. frozen peas
  • 1/2 C. diced carrots
  • 1 small onion, chopped
  • Black pepper to taste
  • 12 Saltine crackers
  • 1/4 C. butter, melted

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Dissolve bouillon cubes in water and mix with soup and chopped onion. Combine cream of mushroom soup, peas and carrots. Season with pepper to taste. Place in greased casserole dish. Cover and bake for 40 minutes at 350 degrees. Remove cover and let cook 10 more minutes to cook down liquid. In the meantime, crush crackers and add melted butter. Remove casserole and sprinkle with cracker mixture. Return to oven and broil to brown crackers, about 5 minutes. 

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