Step 1

Chop 1 yellow onion (about 1 cup). Finely chop 6 garlic cloves and 1 tablespoon fresh thyme leaves.

Step 2

Heat 1 tablespoon vegetable or canola oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook 1 minute more.

Step 3

Add 1 pound lean ground beef to the skillet and season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon or spatula, until browned, beginning to crisp, and cooked through, 5 to 7 minutes.

Step 4

Whisk in 1 (10.5-ounce) can Campbell’s® Cream of Mushroom Soup, 1 cup Pacific Foods® Organic Free-Range Chicken Broth, and the thyme. Simmer until hot and creamy, 3 to 5 minutes. Serve over cooked pasta, polenta, mashed potatoes, or biscuits.