Chances are, if you dig around in the back of your pantry, you will find a can or two of cream of mushroom soup. Now is your chance to use that can.

If you prove me wrong and do not find a can, you may want to add cream of mushroom soup to your grocery list because this thick soup is an important secret ingredient in all of the following tasty recipes.

Also, there are classic, inexpensive, family meals using cream of mushroom soup where the recipes vary tremendously.

Important: When having guests for dinner, never keep a secret ingredient a secret. Many people will not expect cream of mushroom soup to be found in lasagna or a meatloaf, and you wouldn't want to risk an allergy to a secret ingredient.

Caryn Murray is a mother and frugal food shopper.

Tuna Noodle Casserole

1 8-ounce package egg noodles

1 10-ounce package frozen green peas

1 can cream of mushroom soup

1 cup milk

1 can tuna fish

1/4 - 1/2 cup bread crumbs, mixed with 3 tablespoons melted butter

1/4 - 1/2 cup cheese flavored crackers, crushed and mixed with 3 tablespoons melted butter

Salt and pepper to taste

Cook the noodles, cutting normal cooking time short by about 2 minutes; then drain and combine with soup, milk, peas and tuna fish. Gently mix together and spoon into a greased or coated casserole dish. Sprinkle crumbs over the top and bake for 35 minutes at 375 degrees.

Crumb amount can be adjusted to personal preference.

Beef Stroganoff

1 onion, chopped)

1/4 cup margarine or butter

1 can cream of mushroom soup

1 pound ground beef

1 can mushrooms, drained

1 cup sour cream or buttermilk

2 tablespoons flour

Suggested spices: Salt and pepper, paprika or garlic powder

Saute onion in margarine until golden; then add meat, mushrooms, flour and spices, and cook for 5 minutes. Add cream of mushroom soup (no need to dilute with water or milk) and simmer uncovered for 10 minutes.

Stir in sour cream or buttermilk, and optionally sprinkle with parsley. Serve over rice, noodles or toast.

Corn Chowder

4 slices bacon, diced

1 onion, diced

2 cups corn

1 1/2 cups potato, diced

1 can cream of mushroom soup

3 cups milk

Salt and pepper to taste

Saute onion and bacon, then add corn, potato, soup, milk and salt and pepper.

Bring to a boil, cover and simmer until potato is cooked.

Meatloaf

1 can cream of mushroom soup

2 pounds ground beef

1/2 cup bread crumbs

1 egg

1 onion (diced)

1/3 cup water

Salt and pepper to taste

Thoroughly mix 1/2 cup soup, beef, bread crumbs, egg, onion and salt and pepper (or other spices).

Shape firmly into a loaf, then place into a shallow pan and bake for an hour and 15 minutes at 350 degrees.

Blend the remaining soup, water and 2-3 tablespoons of drippings from the meatloaf in a saucepan.

Heat, stirring occasionally, and serve with meatloaf.

Lasagna

4 slices bacon, diced

1 pound ground beef

1 onion, diced

3 cups spaghetti sauce

1 can cream of mushroom soup

1/2 can milk

1 carton ricotta cheese

Parmesan cheese

9 lasagna noodles, cooked and drained

Cook the bacon in a large skillet and spoon off fat. Add the beef and onion and heat until meat is thoroughly cooked, stirring occasionally. Spoon off fat, stir in spaghetti sauce and set aside.

Combine cream of mushroom soup with milk in a small bowl. In another small bowl, combine the ricotta with 1/4 cup of Parmesan cheese.

Spread 1 1/2 cups sauce in a 13- by 9-inch baking pan. Top with three noodles, then spread 1/2 of soup mixture, 1/2 of the cheese mixture and 1/3 of remaining sauce. Repeat these layers then top with last three noodles and remaining sauce.

Cover with aluminum foil and bake at 375 degrees for 30 minutes.

Uncover, sprinkle with another 1/4 cup Parmesan cheese and bake another 10 minutes or until hot and bubbly.