Rice with Cream of Mushroom Soup (Bachelor’s or Campbell’s)

When I was a kid my mum used to always cook mushroom soup rice.  However, she did it on the stove (cooker).  Don’t laugh but for the life of me I couldn’t find a recipe so I winged it and it was exactly what I remember.


  • 330 ml of water
  • 1 tin (295g) of Cream of Mushroom Soup (Condensed)
  • ¼ tsp of paprika
  • ¼ tsp of pepper
  • 200 ml of long grain rice (I used Basmati)


  1. Preheat oven to 200 degrees (we have fan assisted)
  2. Mix the mushroom soup, water, paprika and pepper in a jug.  Mix well.
  3. Put the rice in an oven-proof dish.  Pour over the rice and stir.
  4. Cover with foil and cook for 40-45 minutes.

Voila!  Probably not the healthiest but makes rice a bit more interesting.





Slow Cooker Pork Chops in Mushroom Gravy

I normally don’t post my recipes until I’ve tried them but this one smells so good I’m confident it’s going to be delicious!  I’ll let you know otherwise.

Serves 3-4


  • 2 TBSP of Oil
  • 4 medium pork chops
  • Salt and Pepper
  • 1 tin of Baxter’s Cream of Mushroom Soup (295g)
  • ½ tin of Baxter’s French Onion Soup (415g)
  • 1 TBSP of butter
  • 200 grams of button mushrooms sliced


  1. Heat the oil in a frying pan, season the pork chops with salt and pepper and brown on both sides (approx 3 minutes per side).  Transfer to the slow cooker.
  2. Melt the butter in a sauce pan and sauté the mushrooms for a few minutes until they begin to soften.  They still have hours in the slow cooker so you don’t need to cook them fully.  Place on top of the chops in the slow cooker.
  3. Mix the Mushroom and French Onion soup in a jug.  Pour over the mushrooms and pork chops.  Cook on low for 6-8 hours.

I tend to serve mine with rice and green beans.


You can find a full list of my slow cooker recipes here.

Slow Cooker Shiitake Mushroom Risotto

I love Risotto but I hate making it.  I have the attention span of a goldfish and can’t bear to stand in front of the cooker ladling and stirring, ladling and stirring for 30 minutes.  So, I was over the moon when I learned that you could do it in the slow cooker, no stirring required!  Here is the recipe and I’m sure you can adjust it to whatever recipe you normally use.  I think the trick is the amount of liquid to rice ratio.


  • 4 TBSP of olive oil, divided
  • 250 ml of finely chopped onions
  • 65ml of white wine
  • 315g of Arborio Rice
  • 1 litre of chicken stock
  • 1 TBSP of butter
  • 120 grams of shiitake mushrooms
  • Salt and pepper
  • 3 tablespoons of single cream
  • 30 g of freshly grated parmesan


  1. Heat 3 TBSP of the oil in a frying pan.  Sauté the onions until they are soft (approx 3 minutes).  Add the white wine and stir continuously for 1 minute.  Add the rice and stir and cook until it starts to become transparent, about 3 minutes.  Put into the slow cooker and add the chicken stock.  Cook for 2 hours on high.  No need to stir.
  2. 30 minutes before it is finishes, melt the butter and remaining TBSP of oil in a frying pan, add the mushrooms, season with salt and pepper and sauté until they’re soft (Approx 5 minutes).  Stir into the Risotto in the slow cooker.
  3. 5 minutes before it is finishes stir in the parmesan cheese.

Now, how easy is that?  If you do ever try any of these recipe, please fell free to blog about them and link back here!  I’d love to see you’re variations.

Slow Cooker Beef and Mushroom Stroganoff

Sorry, but every time I cook Beef Stroganoff I always think of an old joke from my school days.

What do you call a heard of masturbating cattle……beef stroking off!

Now that I’ve gotten that out of my system here is the recipe!

As usual, with all my recipes, it’s really easy to make.  I tend to serve it with something green and some garlic bread.

Serves 4


2 TBSP of oil (whatever you have at hand)

455 grams of stewing steak chopped into bite size pieces

Salt and Pepper

1 large onion chopped

150g of fresh mushroom thickly chopped

1 can of cream of mushroom condensed soup

200 ml of milk

2 TBSP of Worcestershire sauce

150 g garlic and herb cream cheese


60 ml of sour cream (optional)


  1. Heat the oil in a frying pan.  Season the beef with salt and pepper; brown the beef for about 5 minutes.  Chuck in the onion and mushroom.  Sauté for 2-3 minutes.  Just till they start to soften.
  2. Transfer to slow cooker
  3. Mix the soup, milk and Worcestershire Sauce in a jug.
  4. Pour over the beef mixture in slow cooker.
  5. Cook for 6-8 hours on low or 4-5 hours on high.
  6. One hour before it finishes mix in the cream cheese until it melts.
  7. Serve on pasta.  I tend to use Tagliatelle but you could use anything and if you don’t have pasta you could use rice.
  8. Garnish with a dollop of sour cream.

If you do decide to try it do let me know what you think.