I use canned cream of mushroom soup on pork chops and occasionally chicken. It's a dish I grew up on. It can't really be duplicated by making a sauce, probably because I won't use that much salt, as ratflinger notes. Sometimes I make a mushroom wine sauce for something more refreshing.
Last night I had no plans for dinner and my neighbor decided to pop over for a beer. Well, he still can't fly on one wing, so when he left at 6 O'clock the dinner suggestions were tuna casserole and other quick throw together's.
I found an interesting recipe making a mushroom sauce from scratch and using a tuna steak in the casserole. I didn't have any mushrooms, so I ended up pulling out a cheese sauce I had frozen, making mac and cheese, and searing a tuna steak. I served that with a bowl of greens, and tomato and avocado slices. It took slightly longer than a mushroom soup casserole, but It was far from the single amalgamated flavor of mushroom soup and canned tuna.
I'm not saying I am above it, just that it is not a single ingredient, and it does not lend to making something uniquely identifiable.