BREAKFAST CASSEROLE WITH CAMPBELL’S® HEALTHY REQUEST CREAM OF MUSHROOM SOUP
Nutrition Facts
Serving Size
1-1/4 CUP
Amount Per Serving
Calories 160
% Daily Value
Total Fat 4g
6%
Saturated Fat 1.6g
8%
Cholesterol 6mg
2%
Sodium 504mg
21%
Total Carbohydrate 18.4g
6%
Dietary Fiber 2g
8%
Protein 13.2g
26%
Vitamin A 29%
Vitamin C 8%
Calcium 20%
Iron 11%

breakfast casserole with campbell’s® healthy request cream of mushroom soup

Try our new twist on breakfast with our cheesy casserole made with Campbell's® Healthy Request® Cream of Mushroom Soup.  With less than 200 calories per serving, this casserole is perfect for large groups or parties.

  • Total time: 75 minutes
  • Servings: 24
Ingredient Weight Measure
vegetable cooking spray , as needed 0 as needed
hash brown potatoes , shredded, thawed 2.000 lb. 2 qt.
vegetable oil 1 tbsp.
Vidalia onion , minced 30.000 oz. 1.5 qt.
frozen spinach , thawed, drained 2.000 lb. 1 qt.
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 50.000 oz. 1 can
low fat (1%) milk 3 cup
cholesterol-free egg substitute 3 cup
ground red pepper 0.5 tsp.
paprika , smoked 1 tsp.
low fat Cheddar cheese , shredded 20.000 oz. 5 cup
1. Spray bottom of a full-size (12 x 20 x 3-in.) hotel pan. Spread potatoes into an even layer in bottom of pan. Hold.
2. In large skillet or rondo, heat oil over medium-high heat; add onions and cook 6 minutes, stirring often.

3. Stir in spinach. Remove from heat and cool to room temperature. Hold.
4. In large bowl whisk together Mushroom Soup, milk, eggs, paprika and pepper until smooth. Hold.
5. Sprinkle half of the cheese over top of potatoes and then evenly spread spinach mixture to cover the cheese. Pour egg custard evenly over top of spinach layer. Top with remaining cheese. Cover and refrigerate at least 60 minutes or over night before baking.

6. Bake 350°F. conventional or 300°F. convection oven for 35-40 minutes, or until crisp on top and firm to the touch. Remove from heat and cool at least 10 minutes before dishing up to serve. CCP: Cook to an internal temperature of 145°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.

7. To Serve: For each serving, spoon 1 1/4-cup serving and serve with fruit, if desired.

Try our new twist on breakfast with our cheesy casserole made with Campbell's® Healthy Request® Cream of Mushroom Soup.  With less than 200 calories per serving, this casserole is perfect for large groups or parties.

  • Total time: 75 minutes
  • Servings: 24
Ingredient Weight Measure
vegetable cooking spray , as needed 0 as needed
hash brown potatoes , shredded, thawed 2.000 lb. 2 qt.
vegetable oil 1 tbsp.
Vidalia onion , minced 30.000 oz. 1.5 qt.
frozen spinach , thawed, drained 2.000 lb. 1 qt.
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 50.000 oz. 1 can
low fat (1%) milk 3 cup
cholesterol-free egg substitute 3 cup
ground red pepper 0.5 tsp.
paprika , smoked 1 tsp.
low fat Cheddar cheese , shredded 20.000 oz. 5 cup
1. Spray bottom of a full-size (12 x 20 x 3-in.) hotel pan. Spread potatoes into an even layer in bottom of pan. Hold.
2. In large skillet or rondo, heat oil over medium-high heat; add onions and cook 6 minutes, stirring often.

3. Stir in spinach. Remove from heat and cool to room temperature. Hold.
4. In large bowl whisk together Mushroom Soup, milk, eggs, paprika and pepper until smooth. Hold.
5. Sprinkle half of the cheese over top of potatoes and then evenly spread spinach mixture to cover the cheese. Pour egg custard evenly over top of spinach layer. Top with remaining cheese. Cover and refrigerate at least 60 minutes or over night before baking.

6. Bake 350°F. conventional or 300°F. convection oven for 35-40 minutes, or until crisp on top and firm to the touch. Remove from heat and cool at least 10 minutes before dishing up to serve. CCP: Cook to an internal temperature of 145°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.

7. To Serve: For each serving, spoon 1 1/4-cup serving and serve with fruit, if desired.

Made with:

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