CAMPBELL’S® EASY BROCCOLI CASSEROLE

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
1/2 CUP
Amount Per Serving
Calories 95
% Daily Value
Total Fat 5.1g
8%
Saturated Fat 1.4g
7%
Cholesterol 0mg
0%
Sodium 490mg
20%
Total Carbohydrate 10.1g
3%
Dietary Fiber 2.8g
11%
Protein 3.2g
6%
Vitamin A 20%
Vitamin C 90%
Calcium 6%
Iron 5%
Total Time

60 min.

Serving & Size

1/2 CUP

Yields

Made with Campbells® Condensed Cream of Mushroom Soup, broccoli and French fried onions, this simple casserole is nothing less than scrumptious!

Nutrition Facts

Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 95
% Daily Value
Total Fat 5.1g
8%
Saturated Fat 1.4g
7%
Cholesterol 0mg
0%
Sodium 490mg
20%
Total Carbohydrate 10.1g
3%
Dietary Fiber 2.8g
11%
Protein 3.2g
6%
Vitamin A 20%
Vitamin C 90%
Calcium 6%
Iron 5%

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 Instructions

Ingredients & Instructions

Weight Measure
frozen broccoli cuts 21 lb.
1. Cook broccoli cuts in water until tender crisp. Drain. Set aside.
Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

View Product
Weight Measure
Campbells® Condensed Cream of Mushroom Soup, 50 oz can 200 oz. cans
water 8 oz. cups
soy sauce 4 oz. 0 1/2  cups
French fried onions 1 lb.
2. In large bowl, combine, soup, water, soy and half onions. Add broccoli cuts. Stir well.

3. Divide evenly among 4 baking pans (12x20x2).

4. Bake at 400º F. CCP: Bake until internal temperature is 140º F. or higher for 15 seconds about 20 minutes. Stir. Top with remaining onions. Bake 5 minutes.

5. CCP: Hold at 140º F. or higher. Portion using No. 8 scoop (1/2 cup).
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