How ideas happen: Half a can of soup

My eldest daughter and son-in-law joined us for a good old-fashioned mid-west family supper last night: meatloaf, baked potatoes, and green bean casserole.

Son-in-law commented about how much he loved green bean casserole, but they seldom made it, and daughter said that the problem was that the recipe made a large amount because it called for two cans of green beans and a can of cream of mushroom soup. So they would end up either making large dish of the casserole and dealing with a large amount of leftovers, or making half a recipe and figuring out what to do with half a can of cream of mushroom soup. Sure, you can stick the remaining soup into a storage container and stick it in the fridge or freezer, but how often do you need half a can of cream of mushroom soup? (I’m not the only one to ask this question. While thinking about this, I did a web search and found this topic discussed on a web forum: “Half a can of cream of mushroom soup – Now what?“)

I’m sure I was wearing my epiphany face, and the light bulb was floating above my head, because he obvious solution struck me so forcefully and suddenly: soup companies should start making half-cans of their “ingredient” soups—the “cream of” soups (mushroom, chicken, celery), tomato—so smaller households could more easily make half-size recipes.

Are you listening, Campbell’s?

What other packaging changes could help the small household (singles and couples) demographic?

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