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Campbell's Gumbo Casserole

Campbell's Gumbo Casserole

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Go to your cupboard immediately. What if we told you that this beloved product is more than just a can of soup? A can of soup can transform your average casserole into a gourmet work of art, starting with this tasty Gumbo Casserole dish.


Make It Your Own: The best part about gumbo is that there are barely any rules when it comes to making it. Try stirring in other favorite cooked meats like ground beef to give it a more hearty consistency.


  • Two 10.75-ounce cans Campbell's Condensed Light Chicken Gumbo Soup
  • 1 soup-can of water
  • 1 Teaspoon dried and minced onion
  • 1/2 Teaspoon Cajun seasoning
  • 1/2 Teaspoon garlic powder
  • 1 Cup frozen okra, thawed
  • 3/4 Cups uncooked instant white rice
  • 1/2 Pound cooked ham, diced
  • 1/2 Pound peeled and deveined cooked shrimp


Calories Per Serving169

Folate equivalent (total)20µg5%

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Serving suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce.


  1. Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.
  2. For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes. Take 1 cup of the liquid and stir it into the still hot roux it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)
  3. Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Summary

  • 1 pound fresh broccoli, cut into spears
  • 1 ½ cups cubed cooked chicken or turkey
  • 1 (10.75 ounce) can Campbell's® Condensed Broccoli Cheese Soup or Campbell's® Condensed 98% Fat Free Broccoli Cheese Soup*
  • ⅓ cup milk
  • ½ cup shredded Cheddar cheese
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter or margarine, melted

Arrange broccoli and chicken in 9-inch pie plate or 2-quart shallow baking dish.

Mix soup and milk and pour over all.

Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.

Bake 400 degrees F for 25 minutes or until hot.

*Or use 1 (10.75 ounce) can Campbell's(R) Cream of Chicken OR 98% Fat Free Cream of Chicken Soup.

For 1 1/2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound skinless, boneless chicken breasts (cubed) 5 minutes or until chicken is no longer pink.

New Orleans Turkey Gumbo Casserole

Spice up your dinnertime with this recipe for New Orleans Turkey Gumbo Casserole. If you like gumbo recipes, you'll have to try this creative casserole. Black beans are substituted for rice to make this a truly unique down-south dish.

Can substitute chicken stock for fish stock.


  • 2 low-fat spicy turkey sausages (andouille), sliced
  • 2 / 3 teaspoon olive oil
  • 2 cups okra
  • 1 1 / 2 cup onion, diced
  • 3 cloves of garlic, minced
  • 2 peppers (red, yellow), chopped
  • 1 cup celery, chopped
  • 2 cups canned fish stock (or bouillon cube)
  • 1 1 / 2 cup canned plum tomatoes, drained, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 sprig of thyme
  • 1 bay leaf
  • 2 teaspoons Old Bay seasoning (optional)
  • 1 / 2 cup canned black beans, rinsed, drained
  • 3 ounces cooked shrimp
  • 1 tablespoon filé powder (optional)
  • 2 scallions, chopped


    In a large enameled pot or Dutch oven, sauté sausages over medium heat until brown. Remove to a plate lined with a paper towel.

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Nice Recipes

While hash browns are thawing prepare the bacon. 6 tablespoons butter melted.

Fry S Food Stores Campbell S Condensed Cream Of Mushroom Soup

10 Best Cheese Bacon Hash Browns Casserole Recipes

Bacon Cheeseburger Tater Tot Casserole

1 1075 ounce can campbells condensed cream of mushroom soup regular 98 fat free or 25 less sodium 1 8 ounce container sour cream 12 cup butter or margarine melted 1 32 ounce package frozen hash brown potatoes 1 medium onion chopped 1 8 ounce package shredded cheddar cheese ground black pepper 12 cup crushed corn flakes.

Campbell soup recipe bacon hash brown casserole.

6 cups frozen shredded hash brown potatoes thawed about 22 ounces.
Sprinkle the corn flakes over the potato mixture.
Hash brown potatoes campbells condensed cream of potato soup and 4 more ground beef and potato casserole sparkrecipes medium potatoes lean ground beef onions water black pepper and 2 more.

Add melted margarine mix well.
In a large bowl mix together soup sour cream salt and pepper.
Stir the soup sour cream butter potatoes onion and cheese in a 3 quart shallow baking dish.

Add the cheese bacon and then the hash browns.
How to make it.
Directions thaw hash browns for 30 minutes.

1 can 10 12 ounces campbells condensed cream of mushroom soup or campbells.
1 cup shredded cheddar cheese about 4 ounces.
Cream of celery soup campbells cream of chicken soup long grain rice and 4 more campbells green bean casserole allrecipes ground black pepper frenchs french fried onions milk 98 fat free cream of mushroom soup and 2 more.

Ingredients 6 slices bacon chopped.
Stir the soup sour cream butter pototoes onion bell pepper cheese and black pepper to taste in a 13x9x2 inch baking dish.
12 cup grated.

Bake at 350 degrees for 45 minutes or until hot.
Season with the black pepper.
2 cans 10 12 ounces campbells condensed cream of potato soup.

Ingredients 1 package about 30 ounces frozen country style hash brown potatoes.
1 small onion chopped about 14 cup.
1 container 16 ounces sour cream.

34 cup sour cream.
1 medium onion chopped about 12 cup.
Continue mixing until well.

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Recipe Summary

  • 2 pounds unpeeled, medium-size fresh shrimp
  • 1 tablespoon Creole seasoning (we tested with Tony Chachere's)
  • 2 tablespoons bacon drippings
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • ⅓ cup finely chopped onion
  • ⅓ cup finely chopped green bell pepper
  • ⅓ cup finely chopped celery
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 4 green onions, chopped
  • ½ cup chicken broth or water
  • 2 cups whipping cream
  • 1 pound uncooked spaghetti, broken in half and cooked according to package directions
  • 1 cup freshly grated Parmesan cheese
  • Garnish: additional chopped green onions

Peel and devein shrimp, if desired. Combine shrimp and Creole seasoning in a medium bowl set aside.

Cook bacon drippings, flour, and oil in a large skillet over medium heat, whisking constantly, 20 to 25 minutes or until roux is the dark brown color of pecan shells. Add 1/3 cup onion and next 3 ingredients cook 5 minutes or until tender. Add thyme and next 3 ingredients cook 1 minute, stirring constantly. Add shrimp and 4 green onions cook over medium-high heat 3 minutes or until shrimp are almost done transfer to a large bowl.

Add broth to skillet, scraping bottom of skillet to loosen browned bits. Add whipping cream. Bring to a boil over medium-high heat reduce heat, and simmer 6 minutes. Add to shrimp. Stir in cooked pasta toss well to combine. Pour into a lightly greased 13" x 9" baking dish. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350° for 20 minutes or until thoroughly heated. Garnish, if desired.

Campbell's Gumbo Casserole - Recipes

When I opened the can of campbell's chicken gumbo lite soup, I was horrified. It was all water with no broth and chicken, just a bit of rice. It tasted horrible and ruined my casserole.
What's worse, is that I called the customer service phone number listed on the can and I was to be chared $3.75 just to talk to them! How outrageous and what extremely poor customer service! I have a legitimate complaint, do not have access to the internet because i'm a senior and am having to ask my daughter to log a complaint because there is no venue for me to do so.
I should not be charged to give my opinion on the quality of the campbell's soup at campbell's nor should I have had to waste my money on the bad-tasting soup. I would have preferred the red and white lable but it was not available at the large grocery store, just the lite version was available.

Generic brand, I hope you're better.

More Campbell's Chicken Gumbo Soup Complaints & Reviews


Please bring back the original Chicken Gumbo soup. So many people love it! It is a comfort food in this awful pandemic!!

With so many consumers, myself included, asking for this, I don't know why Campbells won't bring back the original Chicken Gumbo Soup ?? This has been my go-to addition to Sloppy Joes for more than 50 years ! The new Lite version is a poor substitute. As a wise man said " if it's not broke, don't fix it !! "

Why don't you answer the question? why don't you make the original condensed chicken gumbo soup anymore.

Campbell's Please bring back the Chicken Gumbo Soup to our stores in AZ. I ONLY used this soup to make a hand me down family recipe for Sloppy Joe's and I cannot find this soup anywhere. I have tried substituting with Chicken and rice but it's just not the same, PLEASE BRING THIS SOUP BACK.

I also was raised on the original Chicken Gumbo soup. We ate it for lunch, when we were sick in bed, and in Sloppy Joes. I then raised my children on it, along with the Sloppy Joes. As a grandmother I've tried to continue the tradition, but like everyone else thought, the light soup tasted wrong and nasty. When the regular version came back on the shelf it had been changed. Now it has an odd, very hot flavor in it, which has ruined the soup. Why do you have to change the recipe? Was the company sold? Did you move production to another country? Whoever thought changing the recipe was a good idea should be fired.

I bought a couple of cans of the non-lite gumbo soup the other day. I was hoping to recapture that taste of the 50's when my Mom would make me this soup for lunch on cold, snowy days. I knew something wasn't right when I opened the can and it looked like colored water with rice added. After a couple of spoonfuls, I threw the rest away since it tasted worse than colored water. What the heck happened to the original recipe? If the new recipe is supposed to save the company money, it failed in my case since I will never buy another can of this horrible tasting soup. This must be Campbell's version of "New" Coke.

Tried to make the chicken gumbo sloppy Joes for my family a few years ago and it was terrible. I thought it was just another childhood thing that wasn't quite as good as I remembered. Didn't know Campbells had changed the recipe of the soup. My wife thought we were crazy for esting something so horrible. Worst part was we wasted 2lbs of meat.

I've started using chicken rice soup in my sloppy joes and buy frozen okra. I dice up the okra, into small pieces, 1 or 2 Tbls ( a little seems to go a long way) and add it to the soup and burger mixture. It adds the right taste and thickens the mixture. Big squirts of ketchup and mustard and it brings back all the memories of my Mom's sloppy joes.

I'm sorry, I realized as I posted this I forgot French Onion Soup as well. I adjusted it below and I'm reposting

Sloppy Joes Anyone? I went to the grocery store and I couldn't find Chicken Gumbo soup. I looked again and again and I finally checked online to see if they stopped making it or if the grocery store needed to get their "stuff" together. I saw this complaint string and realized I had to improvise. Sounds like they stopped making it. I grew up on the most fantastic sloppy joes I've every had ever! Chicken Gumbo soup was a key ingredient. I discovered a way to make outstanding sloppy joes that taste the same as the Chicken Gumbo recipe folks, and I thought I'd post this so you'd get a shot at it for yourself. I make mine in a big batch and freeze it, to use for other meals, it's perfect for camping or late worknights etc so you'll want to break yours down if you want to make a smaller batch, but here's what I did and it turned out great!

6 lbs Hamburger (93% lean)
3 Serrano Peppers
1 Pablano Pepper
2 large white onions
2 10.5 oz cans Campbell's Beef with Vegetables and Barley soup
1 10.5 oz can of Campbell&rsquos French Onion soup
2 10.5 oz cans Campbell's Old Fashioned Tomato Rice soup
1 10.5 oz can Old Fashioned Tomato Rice soup
1 15 oz can of Tomato Sauce
2 cups prepared rice (cooked using chicken broth instead of water)
Ketchup & Mustard to taste

Chop and sauté onions and peppers (remove seeds and steps from peppers, and husk and outer skin from onions), then added beef till browned, drained fat, added canned goods, and finished with dash of salt, pepper, ketchup and mustard to taste. It was PERFECT! Try it, if you liked the old recipe, this is spot on! We're a family of 4, this is easily 2-3 meals. : ) Best of Luck!

I had wanted to experience the taste of Campbell's Chicken Gumbo soup from my youth.
I can't find it and this site has told me what has happened. I subsequently have been
experimenting and feel Walmart's Great Value brand Chunky Grilled Chicken & Sausage Gumbo
is the closest to date to the "real thing". I rate it at 85% whereas all the others are 35% as coming
nearest to the original taste of the soup. The whole product is reminiscent with an average quality.
S. Rysner

Please bring back the original chicken gumbo soup. I went to make thus comfort food and the light version doesn't make a
good substitute in this great sloppy joe recipe.