BREAKFAST CASSEROLE WITH  CAMPBELL’S® CREAM OF MUSHROOM SOUP

BREAKFAST CASSEROLE WITH  CAMPBELL'S® CREAM OF MUSHROOM SOUP

Nutrition Facts

Serving Size
1-1/4 CUP
Amount Per Serving
Calories 135
% Daily Value
Total Fat 8.9g
14%
Saturated Fat 4.2g
21%
Cholesterol 80mg
27%
Sodium 351mg
15%
Total Carbohydrate 5.8g
2%
Dietary Fiber 0.5g
2%
Protein 7.4g
15%
Vitamin A 8%
Vitamin C 0%
Calcium 15%
Iron 0%
Total Time

120 min.

Serving & Size

1-1/4 CUP

Add To Pantry

Try our new twist on breakfast with our cheesy casserole made with Campbell's® Cream of Mushroom Soup.  Perfect for large groups or parties.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Campbells® Condensed Cream of Mushroom Soup
100 oz.
cans
white bread 1 lb.
milk 0 1/2  gallons
egg 32  ea.
Cheddar cheese 4 lb. gallons
Instructions
1. Preheat oven to 350º F.

2. Cut bread into 1-1/2 inch cubes. Set aside.

3. Arrange bread pieces in 4 greased 12x20x2 pans.
4. Combine soup, milk, and eggs. Stir in 1-1/2 gallons Cheddar cheese.

5. Pour mixture over bread pieces in each pan. Smooth down evenly.

6. CCP: Bake uncovered at 350º F. for 1-1/2 hours until internal temperature is 180º F. or higher for 15 seconds.

7. Top with remaining cheese and return to oven for 5 minutes or until cheese is melted.

8. CCP: Hold at 140º F. or higher for no more than 2 hours. Cut each pan into 25 portions, 3-3/4x2.

9. Portion 1 piece each.
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