BROWN BUTTER BRUSSELS SPROUT GRATIN

Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

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Nutrition Facts
Serving Size
SERVING (#8 scoop, 1/2 CUP)
Amount Per Serving
Calories 224
% Daily Value
Total Fat 17.5g
27%
Saturated Fat 10.5g
53%
Cholesterol 50mg
17%
Sodium 399mg
17%
Total Carbohydrate 10.9g
4%
Dietary Fiber 3.4g
14%
Protein 8.1g
16%
Vitamin A 23%
Vitamin C 126%
Calcium 19%
Iron 7%
Total Time

20 min.

Serving & Size

SERVING (#8 scoop, 1/2 CUP)

Yields

Cooked in browned butter, this creamy vegetable side dish made with Campbell's® Condensed Cream of Mushroom Soup is topped with Gouda cheese and baked to perfection! 

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (#8 scoop, 1/2 CUP)
Amount Per Serving
Calories 224
% Daily Value
Total Fat 17.5g
27%
Saturated Fat 10.5g
53%
Cholesterol 50mg
17%
Sodium 399mg
17%
Total Carbohydrate 10.9g
4%
Dietary Fiber 3.4g
14%
Protein 8.1g
16%
Vitamin A 23%
Vitamin C 126%
Calcium 19%
Iron 7%

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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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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
unsalted butter 40 oz. 1 1/4  cups
Brussels sprouts, thinly sliced 250 oz. 140  cups
1.  Heat large pot over medium heat. Add butter. Stir constantly until  melted and tan in color.
 
2.  Add Brussels sprouts. Cook until reduced in volume by half, about 2 minutes.  Stir constantly.
 
Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

View Product
Weight Measure
Campbells® Condensed Cream of Mushroom Soup, 50 oz can cans
milk 80 oz. 10  cups
black pepper 10  tsp.
kosher salt tsp.
nutmeg 0 3/4  tsp.
3.  Add Campbell's® Condensed Cream of Mushroom Soup, milk, pepper, salt and nutmeg.  Stir until thoroughly combined.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

 
Weight Measure
smoked Gouda cheese, shredded 45 oz. 10  cups
4.  Pour mixture into shallow baking pans. Evenly sprinkle cheese on top. Place under broiler until cheese is melted and browned. 

CCP: Hold for hot service at 140°F or higher until needed.

5.  Using a #8 scoop, portion 1/2 cup onto serving plate.  Serve immediately.
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