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Campbell’s, the famous soup brand, put out a call a year ago for some side dish recipes for a contest they kicked off last holiday season. As the holidays roll around once again, they announced the winner - and it’s a weekly contributor to the Ely Echo and Babbitt Weekly newspapers.
The iconic red-and-white can brand announced on their website that Crystal Schlueter of Babbitt won Campbell’s #ShareYourSides side dish recipe contest.
Schlueter beat out the rest of the pack with her side dish recipe that uses Campbell’s Cream of Mushroom Soup as part of the creation.
The recipe is a dish called the “Everything Quiche,” which is a spin on a green bean casserole.
“Starting on November 1st and continuing throughout the holiday season, my winning recipe will be featured on Campbell’s Cream of Mushroom Soup cans that will be available at Zup’s Food Market, Super One Foods, and Hoyt Lakes IGA,” said Schlueter.
Last holiday season, Campbell’s invited consumers to share their holiday side dishes and the heartwarming stories behind them for a chance to have their recipe featured on the iconic soup can available in their local market next holiday season.
Ingredients
2 tablespoons extra virgin olive oil (amount divided in recipe steps below) 1 cup fresh green beans, cut into 1-inch pieces 4 ounces sliced baby bella mushrooms 1/2 cup chopped sweet onion 1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup 4 large egg, beaten 4 ounces softened cream cheese 1 teaspoon Worcestershire sauce 1/8 teaspoon coarse ground black pepper 1 deep dish ready to bake frozen pie crust in a foil pan (unthawed) 1/3 cup panko breadcrumbs 2 teaspoons everything bagel seasoning 2 tablespoons thinly sliced green onion (scallions) (green parts only) Instructions
Step 1 Preheat the oven to 400 degrees F. Drizzle 1 tablespoon oil over a foil-lined rimmed cookie sheet. Top with the green beans, mushrooms and onion. Toss to coat.
Step 2 Bake for 30-35 minutes or until the vegetables are softened and just starting to brown, stirring halfway through the baking time. Let the vegetables cool for 5 minutes.
Step 3 In a large bowl, beat together the soup, eggs, cream cheese, Worcestershire sauce, and pepper until thoroughly mixed. Gently stir the vegetables into the soup mixture and pour into the pie crust. Discard the foil and place the quiche onto the cookie sheet.
Step 4 In a small skillet, heat the remaining 1 tablespoon oil over medium heat. Add the panko and cook for 7-8 minutes or until golden brown, stirring often. Spoon the panko over the quiche filling. Sprinkle with everything bagel seasoning.
Step 5 Bake at 400 degrees F for 50-60 minutes or until the crust is golden brown and the filling is set. Let cool for 5 minutes, then sprinkle with scallions.
