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!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|unsalted butter||40 oz.||1 1/4 cups|
|Brussels sprouts||250 oz.||140 cups|
|milk||80 oz.||10 cups|
|black pepper||10 tsp.|
|kosher salt||5 tsp.|
|nutmeg||0 3/4 tsp.|
|smoked Gouda cheese||45 oz.||10 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.
|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.
|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.