Have a Joy Night In
with Jonathan Bennett

What’s better than a hunk for the holidays?
A hunk who knows how to cook.

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Throw on those comfy sweats and embrace the messy hair; get ready for some YOU time. Whether you’re in the mood for romance, hungry for some heat, or craving something cheesy, we’ve got your ultimate JOY NIGHT IN all planned out with the Jonathan Bennett.

Watch as he woos you with some of his favorite modern takes on recipes using Campbell’s® Condensed Soup. Pull on your fuzzy socks, grab that fluffy blanket, and pair your recipe of choice with the latest Hallmark Channel “Countdown to Christmas” movies.

And when you just can’t get enough of his mouthwatering ideas, Campbell’s got you covered with more. From Miso-Cheddar Creamed Greens to Aromatic Rice with Cherries and Pistachios, your recipe repertoire just got stacked with effortless, flavorful side dishes.

Go on and get cookin’!

Karibe serves every purpose

Check out these Karibe™ wood utensils that put even more joy into creating these flavorful side dishes. With their lightweight yet strong characteristics, they’re Campbell’s number one choice of cookware.

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RECIPE

Miso-Cheddar
Creamed Greens

Campbell’s® Condensed Cheddar Cheese Soup a brilliant shortcut to foolproof creamed greens without needing to make a separate sauce. This twist on the traditional version is punched up with miso, which adds a subtle, deeply savory, slightly sweet flavor that is delicious with sharp cheese. Use the hearty winter greens of your choice, but avoid baby greens, because they don’t have enough texture to stand up to the creamy sauce.

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RECIPE

Miso-Cheddar
Creamed Greens

  • PREP 35 minutes
  • TOTAL 45 minutes
  • SERVINGS 6 to 8

Ingredients

  • 2½ pounds (2 large or 3 medium bunches) hearty greens, such as kale and/or collard greens, washed and stemmed
  • 6 tablespoons unsalted butter
  • 1 large yellow or red onion, finely chopped
  • 6 large garlic cloves, finely chopped
  • ½ cup yellow or white (shiro) miso
  • 1 teaspoon onion powder
  • 1 (10.5-ounce) can Campbell’s® Condensed Cheddar Cheese Soup
  • 1¼ cups whole milk
  • 8 ounces (2 cups) shredded Swiss or Cheddar cheese
  • ½ to 3/4 cup panko breadcrumbs

Directions

Step 1 Wilt the greens: Working in two batches if necessary, microwave the greens for 1 minute, until wilted. Alternatively, bring a pot of water to a boil, add the greens, simmer for 1 minute until just wilted, and drain. Either way, firmly squeeze the greens dry afterward and finely chop them. (This can be done up to one day ahead; in that case, refrigerate the wilted chopped greens in an airtight container.)

Step 2 Preheat the oven to 425 degrees F. Melt the butter in a large (at least 12-inch) ovenproof skillet over medium-high heat. Add the onion and cook, stirring occasionally, until it’s translucent and softened, about 8 minutes. Add the garlic and cook, stirring, until fragrant and softened, 2 minutes. Add the miso in crumbles and the onion powder; stir to combine. Add half the greens and cook, stirring, until shrunken, about 5 minutes. Add the remaining greens and cook, stirring, 5 more minutes.

Step 3 Add the Cheddar Cheese Soup and the milk to the skillet and bring to a simmer, stirring well to combine. Turn off the heat and fold in the shredded cheese. (You can stop here and refrigerate the greens in the skillet overnight, or proceed to the next step.)

Step 4 Top the greens with the panko. Bake in the oven for 10 minutes, until the top is lightly toasted and the greens are bubbly.

RECIPE

Make-Ahead Pimento
Cheese Mashed Potatoes

These super-flavorful mashed potatoes are inspired by Southern-style pimento cheese, with sharp Cheddar, sweet pimentos, tangy cream cheese and sour cream. Campbell’s® Condensed Cheddar Cheese Soup keeps everything decadent and cheesy. This recipe is made ahead of time and popped in the oven right before serving, eliminating the holiday stress of mashing potatoes at the last minute. A mix of both Yukon gold and russet potatoes makes for a nice creamy-fluffy texture, but you can choose just one or the other if you prefer. Golds yield a creamy, dense mash, while russets are fluffier.

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RECIPE

Make-Ahead Pimento
Cheese Mashed Potatoes

  • PREP 25 minutes
  • TOTAL 2 hours
  • SERVINGS 8

Ingredients

  • Coarse kosher salt
  • 2 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
  • 2 pounds russet potatoes, peeled and cut into 2-inch chunks
  • 16 ounces (2 cups) sour cream, at room temperature
  • 8 ounces (1 cup) cream cheese, at room temperature
  • 1 (10.5-ounce) can Campbell’s® Condensed Cheddar Cheese Soup
  • 2 teaspoons onion powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne pepper, optional
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 3 (4-ounce) jars pimentos, drained
  • 3 tablespoons unsalted butter, cut into pieces, plus more for the dish
  • Chopped chives, for topping, optional

Directions

Step 1 Bring a large pot of well-salted water to a boil. Add the potatoes, bring back to a boil, then lower the heat and simmer. the potatoes until a paring knife slides through them, 12 to 15 minutes.

Step 2 Drain the potatoes and return them to the same pot, over low heat. Using a potato masher, coarsely break up the potatoes, then add the sour cream, cream cheese, Cheddar Cheese Soup, onion powder, black pepper, cayenne, and 1 teaspoon salt. Mash the potatoes together with the other ingredients until smooth. Turn off the heat. Using a spatula, fold in the cheese and the pimentos. Taste, and add more salt, pepper, or cayenne, if you wish.

Step 3 Butter a 9- by 13-inch baking dish. Spoon the potatoes into the dish and dot the top with the unsalted butter. Let cool, then cover with foil or plastic wrap and refrigerate for up to 2 days. (You can also do the baking right away, if you prefer.)

Step 4 Take the potatoes out of the refrigerator about 30 minutes before cooking. Preheat the oven to 425 degrees F. Remove the foil or plastic wrap, and bake the potatoes for 40 minutes, until the top and sides are golden. Let cool for about 10 minutes before serving. Top with chives, if desired.

RECIPE

Creamy Tahini
Brussels Sprouts Bake

This rich, Middle Eastern-inspired bake is a reimagining of holiday vegetable sides. Campbell’s® Condensed Cream of Chicken Soup combines with za’atar—a spice blend of sesame seeds, dried sumac, and an Arabic herb that tastes like a cross between thyme and oregano. It has a toasty, slightly tart flavor that is delicious with earthy Brussels sprouts, and it’s available at Walmart and other large grocery stores. To make the dish vegetarian, you can use Campbell’s® Condensed Cream of Mushroom Soup and Swanson® Vegetable Broth.

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RECIPE

Creamy Tahini
Brussels Sprouts Bake

  • PREP 15 minutes
  • TOTAL 30 minutes
  • SERVINGS 6 to 8

Ingredients

  • ¼ cup olive oil
  • 2½ pounds Brussels sprouts, halved, or quartered if very large
  • 1 teaspoon coarse kosher salt, plus more to taste
  • 1 (10.5-ounce) can Campbell’s® Condensed Cream of Chicken Soup
  • ½ cup well-stirred tahini
  • 2 cups Swanson® Chicken Broth
  • Juice of 1 large lemon
  • 2 tablespoons za’atar
  • ½ to 3/4 heaping cup pita chips
  • ½ cup packaged fried onions

Directions

Step 1 Preheat the oven to 425 degrees F. Heat the olive oil in a large (at least 12-inch) skillet over high heat. Add the Brussels sprouts and salt–the sprouts will be crowded, but that’s okay. Spread them in an even layer in the pan and let them cook undisturbed for 2 minutes. Stir and toss, then sear them undisturbed for 2 more minutes. Repeat once more. The sprouts should be turning bright green, and many should be deeply seared in spots.

Step 2 In a large bowl or measuring cup, whisk together the Cream of Chicken Soup, tahini, chicken broth, lemon juice, and za’atar. Don’t worry if it looks curdled; it will smooth out. Pour the mixture into the sprouts and let it come to a simmer. Taste the sauce and add more salt if you like.

Step 3 Put the pita chips in a zip-top bag and use a cup or rolling pin to smash them into coarse crumbs. Scatter the crumbs over the sprouts, then scatter the fried onions on top as well.

Step 4 Bake in the oven for 10 minutes, then turn on the broiler; broil for 2 minutes, until the top is seared in spots.

RECIPE

Pressure-Cooker Aromatic Rice
with Cherries and Pistachios

Impress your guests (or just treat yourself) by using Karibe’s kitchenware brand (pronounced kah-REE-bae) to cook and serve this delightful dish. A fusion of African and Caribbean cultures, Karibe is a Black-owned company that highlights the impact of Afro-Caribbean ‘Kulture’ in the home décor industry. Campbell’s® Condensed Cream of Chicken Soup lends richness and subtle creaminess to this celebration-worthy rice, studded with green pistachios and dried red cherries. The electric pressure cooker is key here, because it makes foolproof, hands-off rice in practically no time. To make the dish vegetarian, use Campbell’s® Condensed Cream of Mushroom Soup and use Swanson® Vegetable Broth instead of chicken broth.

To really embrace the Afro-Caribbean culture, you can adapt this recipe by adding a diced bell pepper and a seeded, diced Scotch bonnet pepper with the onion, then the leaves of a few sprigs of thyme before pressure-cooking. Omit the nuts and dried fruit, and stir in ½ cup of coconut cream before serving.

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RECIPE

Pressure-Cooker Aromatic Rice
with Cherries and Pistachios

  • PREP 15 minutes
  • TOTAL 30 minutes
  • SERVINGS 6 to 8

Ingredients

  • 3 tablespoons unsalted butter
  • 1 yellow or red onion, finely chopped
  • 1 teaspoon coarse kosher salt, plus more to taste
  • 6 large garlic cloves, finely chopped
  • ½ teaspoon turmeric (optional)
  • 2 cups uncooked basmati, jasmine, or other long-grain white rice
  • 1 (10.5-ounce) can Campbell’s® Condensed Cream of Chicken Soup
  • 2½ cups Swanson® Chicken Broth
  • 1 cup shelled pistachios
  • ¾ cup dried cherries

Directions

Step 1 Turn on the “sauté” setting of a 6- to 8-quart electric pressure cooker. Melt the butter. Add the onion and salt, and cook, stirring occasionally, until the onion starts to brown, about 8 minutes. Stir in the garlic and turmeric, and turn off the sauté setting; let residual heat cook the garlic until softened, about 2 minutes.

Step 2 Put the rice into a fine-mesh strainer and rinse until the water runs clear. Add the rice to the pressure cooker and stir in the Cream of Chicken Soup and chicken broth. Close the lid, twist the pressure knob to seal, and set to pressure cook for 2 minutes. When the cook time elapses, release the pressure immediately by twisting the pressure knob to release the steam. (Be careful; the steam is hot.)

Step 3 Open the lid and stir in the pistachios and cherries. Taste for seasoning, and add more salt if desired.

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