I think of those as American recipes. The internet has resulted in a lot of exposure to American recipes, and introduced me to new concepts like Cream of … based recipes, or potato chip casserole, or jello (jelly) salad, or marshmallow sweet potatoes. It’s a whole new world.
Have Campbell’s cream soups been reformulated? They don’t taste the same as they did a couple years ago, and have a different texture too. And it’s unpleasant.
Hamburger Helper isn’t the same either.
I think so. I first noticed in the seventies. Perhaps they’ve done it again. People will blame this on your age and fading taste buds but don’t listen to them. You were there and they weren’t. 
Okay. Thinking about the difference between the times I assemble canned and boxed ingredients and when I cook from scratch.
I’d call one a skill (of knowing what to put with what.) And the other an art (knowing how to select good ingredients, technique and seasoning.)
I feel better about what I’m serving when I’ve made the extra effort. Only the pickiest of my feeders would know the difference or care.
ETA: Cooking from scratch keeps the grocery bill down as well.
I’m fine with the idea of condensed soups. I finish off my homemade chicken and dumpling soup with a can of c-o-chicken w/herbs stirred through at the end and no one’s ever complained it tasted salty or processy.
In my house I mostly keep them around for my manchild to cook with. His growing confidence in the kitchen has been greatly assisted by the realization that if he chops whatever veg we have around and sautes it with some meat, then adds a cream soup and pours the glop over noodles it’s warm and edible. It’s not frozen pizza rolls or McDonalds, he’s in the kitchen and experimenting and I’m good with that.
I recently tried making a green bean casserole with cream of mushroom and also tried a hamburger helper dish - I ended throwing both out. I don’t consider myself a food snob (I love McDonald’s) but I just couldn’t stomach either. I’m not a gourmet cook but I generally cook with whole ingredients so maybe my taste buds just aren’t used to all the additives. Having said that, I do like some convenience foods, for instance, Bertoli’s skillet meals.
My green bean casserole has cream of chicken soup, but that’s the only one I use with cream soup. Everyone is either lying or has been satisfied with it enough that it gets eaten every year at Thanksgiving. I’m not really a big fan but it’s not because of the soup, it’s because it’s green beans.
What I can’t stand is sweetened condensed milk in desserts. It’s gross and the taste overpowers everything else.
Nope, it was a drastic change within the past year or so. 