BREAKFAST CASSEROLE WITH CAMPBELL’S® HEALTHY REQUEST CREAM OF MUSHROOM SOUP

BREAKFAST CASSEROLE WITH CAMPBELL'S® HEALTHY REQUEST CREAM OF MUSHROOM SOUP

Nutrition Facts

Serving Size
1-1/4 CUP
Amount Per Serving
Calories 164
% Daily Value
Total Fat 4.9g
8%
Saturated Fat 1.5g
8%
Cholesterol 8mg
3%
Sodium 691mg
29%
Total Carbohydrate 17.8g
6%
Dietary Fiber 2.9g
12%
Protein 13.1g
26%
Vitamin A 90%
Vitamin C 10%
Calcium 20%
Iron 10%
Total Time

75 min.

Serving & Size

1-1/4 CUP

Add To Pantry

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

Recipe Yields:

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Ingredients Weight Measure
Campbells® Condensed Cream of Mushroom Soup
50 oz.
cans
vegetable cooking spray
hash brown potatoes 2 lb. qt.
vegetable oil tbsp.
Vidalia onion 30 oz. 1 1/2  qt.
frozen spinach 2 lb. qt.
low fat (1%) milk cups
cholesterol-free egg substitute cups
ground red pepper 0 1/2  tsp.
paprika tsp.
low fat Cheddar cheese 20 oz. cups
Instructions
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.

Recipe Tip

  1. Serve with cut fresh fruit on the side
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