Campbell's Condensed Cheddar Cheese Soup, 10.5 oz Can

Very easy to use. Great in mac and cheese!

I used this make Mac & Cheese. This is a perfect hack for the dish. It tastes good for my Mac dish. You can add extra cheese, too. The more cheese the better.

Works great in tuna casserole

This is a creamy soup that works great as an addition to slow cooker or oven meals along with other cream soups. Makes a delicious gravy-like sauce to use over meat, potatoes, etc…

Great product!

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.

Good price per can, actually what each can of soup used to cost before the last couple of years where it jumped up to over $1.70 . Quality, shelf life and size what you would get in the store.

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!!! 😊😊