Howdy, Rockport residents, HEB for all food purchases. Lately, year or so, exact date is hard to pinpoint, something is different, very pronounced difference, with all of Marsha's recipes that combine Campbell's soup and HEB Cheddar cheese. These are the same things she has made for 54 years of our marriage, same recipes. What has changed is that any recipe that combines a soup with cheese in now Very Watery, Very! It never used to be that way, I do not know if it is the soup or the cheese that is causing it. Hard to believe that Campbells would change their soup as it is nation wide brand. That said, it is also difficult to understand that the HEB cheese could have been modified to the extent it would make something watery given the amount of cheese used compared to other ingredients. Also, the cheese seems to almost totally disappear.

Anyone, Anyone??? Is it just to Old Ag's imagining this, or has anyone else experienced something similar. Note to add, we are definitely not FIDO*98*'s (who is) but we have eaten these recipes often enough to know when something is drastically different.

We bought one of these about a year ago and will never go back to buying pre-grated cheese.

Geedel Rotary Cheese Grater,... https://www.amazon.com/dp/B09NKZFTXS?ref=ppx_pop_mob_ap_share

a quick Google will tell you that you are not alone. Many complain about their dishes being more watery. Campbells Soup products are amazingly unhealthy and they change their ingredients to lower the salt content and MSG.

Look for Pacific brand of soup at HEB for a healthier, better alternative.

If you don't care about healthy, then add extra butter and more seasonings to your recipe.

• Casseroles and Bakes: Traditional family recipes built around the rich, heavy thickness of older canned soups may turn out lighter or less flavorful, requiring home cooks to adjust seasonings, add extra butter, or thicken the sauces manually.

aggiedata: Howdy, Thanks for the info, as an old I am astounded by the subjects you can google. Makes sense that it is the soup, as it is the largest liquid component. We are try Pacific next.

I'm not young myself

Most likely a case of trying to control cost by adding more water.

Howdy, after reading y'alls excellent replies I think I can diagnose the failure of the scalloped potatoes. Been two failures with this dish, both involving basically uncooked potatoes. I think it is related to the brisket 'stall'. The amount of extra water in the soup is evaporating during cooking, like liquid for surface of meat, and that does not allow the dish to attain the temperature need to fully cook the potatoes. Just my thoughts, and no more Campbells, glad my mother is not here to see what has happened to them!