It’s always nice to get a little extra help in the kitchen. And our Campbell’s cooking videos are designed to do just that – offer tips, advice and step-by-step instructions to make your next meal a five-star success.
Featured VideoView Video Steak and Mushroom Sauce
Steak and Mushroom Sauce
Ready for a meteor of flavour to hit your brain? That’s Matty Matheson-speak for his Steak and Mushroom Sauce, featured here in Episode 6 of Together We Cook With Campbell’s. It’s the perfect pairing that’s oh-so-simple to replicate, thanks to Campbell’s Condensed Cream of Mushroom Soup, Campbell’s Ready to Use Beef Broth, and of course, lots of fresh mushrooms. Then all that’s left is to sear some steak, crack some pep, and boom – you’ve got a classic dish with flavour that really knocks it out of the park.
Who knows how to turn a simple chicken dish into a mouth-watering masterpiece the family will go crazy for? Matty Matheson of course. In this third episode of Together We Cook With Campbell’s, he turns up the energy – and the flavour – with Campbell’s Condensed Cream of Chicken Soup and Campbell’s 30% Less Sodium Chicken Broth. Simmered with a couple spoonfuls of Dijon mustard, they form a tangy base for the oh-so crispy chicken thighs that are the star of this dish. Ready in 30 minutes or less, you won’t believe how easy it is to create this incredible dinner with just a few ingredients.
Matty’s son Macarthur tells us what he really thinks of Halloumi cheese in this spicy first episode of “Together We Cook With Campbells” with Matty Matheson. See how a recipe as big and bold as Rutabaga Vegetable Curry can be brought down to size with the simple addition of Campbells Tomato Soup and Campbells Vegetable Broth. Pull up a stool and watch as young Macarthur sous chef’s his way into our hearts. Then get ready to see Matty tame the mighty Rutabaga, as he demonstrates how a vegetable curry can easily become a delicious weeknight staple.
Cheesy Chicken Enchiladas
Looking to wake up your taste buds? Matty Matheson kicks it up a notch with a Mexican-inspired dish for Episode 10 of Together We Cook With Campbell’s. Leftover roast chicken, enchilada sauce, and Campbell’s Chicken Broth work magic to make this dish taste like you spent all day making it. Oh, and let’s not forget the cheese – inside and on top, it gives every serving a deliciously creamy texture. Topped off with a final twist of cilantro and lime for brightness, this is a star-studded dish you’re sure to love...almost as much Matty.
Smothered Pork Chop
Chef Matty Matheson smothers us with tasty goodness in Episode 9 of “Together We Cook With Campbell’s.” Join him in the kitchen as he puts together a delicious Cream of Cauliflower Smothered Pork Chop in a matter of minutes – and better yet, all in one pan. Perfect your butter-basting skills and learn how to make a rich and flavourful gravy that’s sure to be a hit thanks to the simple addition of Campbell’s Cream of Cauliflower Soup and Campbell’s Chicken Broth. It’s comfort food at its very best, but only you’ll know how easy it is to prepare.
It’s a veggie-and meat-packed trip down memory lane in Episode 8 of Together We Cook With Campbell’s as chef Matty reveals he’s got Sloppy Joes on the menu. See how he easily puts together this childhood favourite with the help of Campbell’s Beef Broth, veggies, spices, and ground beef to create the sandwich filling of all sandwich fillings. Then all it takes is some perfectly toasted buns and a topping of pickles to serve up a casual, comforting weeknight dish that’ll please any crowd, big or small.
Potato and Celeriac Dauphinoise
Learn to love one of the most underrated vegetables around – celeriac – in Episode 7 of Together We Cook with Campbell’s. Host Matty Matheson slices up this versatile veggie otherwise known as celery root, to create a comforting dish that’s perfect for sharing with friends or family. Campbell’s Cream of Celery Soup is the secret to adding a rich depth of flavour, while making everything quicker and easier. Layer on the potatoes, cheese and herbs and you’ve got a fabulous, creamy dish that’s bound to become a new household favourite.
Charred Broccolini with Pecorino, Black Sesame and a Fried Egg
If you dig crispy roasted vegetables and buttery, cheesy sauces, you’re going to love Episode 5 of Together We Cook With Campbell’s. Join Matty Matheson as he shows us how to prepare a creation he once served in his own restaurant – starring charred broccolini. The secret is the rich base, which is easy to whip up thanks to Campbell’s Condensed Low Fat Cream of Broccoli Soup, our No Salt Added Chicken Broth, and tangy Pecorino cheese. It’s topped off with a fried egg, black sesame and Korean chili powder, for a dish that looks as good as it tastes.
Baked Rigatoni with Mini Meatballs
Mini meatballs, rich, sweet tomato sauce and gooey mozzarella cheese. It’s Italian comfort food at its best in Episode 4 of Together We Cook With Campbell’s with Matty Matheson. Join chef Matty in his happy place as he rolls meatballs, counts pepper grinds and makes magic with a few flavour-packed cans of Campbell’s Condensed Tomato Basil Oregano Soup. You’ll also learn the secret to the crispy burnt edges everyone goes crazy for as you whip together this easy-to-prepare, beautiful mess of a dish. It’s a great way to celebrate nothing in particular – except maybe more time with your family.
Grilled Cheese Eggplant Parm
Matty’s back and he’s making dreams come true with his souped-up version of the classic Grilled Cheese. In this second episode of Together We Cook With Campbell’s, Matty Matheson shows us how Campbell’s Condensed Tomato Soup can turn a family favourite into a gourmet crowd pleaser with a few simple steps... and a whole lot of singing. You’ll love how easy it is to incorporate eggplant into a dish everyone will go for, with a few pantry staples and some imagination. So make your own tomato and cheese dreams come true with this twisted take on a classic, from the mind of Matty.
One-Pan Fajita Chicken and Rice Skillet
Chicken and Shrimp with Sriracha Sauce
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