Meals & Beverages

RECIPES

MINNESOTA TURKEY AND WILD RICE BAKE

Made With:

Product

Campbell’s® Classic Condensed Cream of Celery Soup

Campbells® Condensed Cream of Celery Soup

A delicately seasoned soup made with celery and cream.

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Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 223
% Daily Value
Total Fat 6.4g
10%
Saturated Fat 2.4g
12%
Cholesterol 66mg
22%
Sodium 613mg
26%
Total Carbohydrate 13.8g
5%
Dietary Fiber 1.6g
6%
Protein 27.1g
54%
Vitamin A 0%
Vitamin C 3%
Calcium 6%
Iron 4%
Total Time

50 min.

Serving & Size

1 CUP

Yields

Brimming with Midwest flair, this dish unites harvest vegetables with turkey in a creamy sauce. These flavors are complemented by the addition of seasoned wild rice and topped off with melted Cheddar Jack cheese.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 223
% Daily Value
Total Fat 6.4g
10%
Saturated Fat 2.4g
12%
Cholesterol 66mg
22%
Sodium 613mg
26%
Total Carbohydrate 13.8g
5%
Dietary Fiber 1.6g
6%
Protein 27.1g
54%
Vitamin A 0%
Vitamin C 3%
Calcium 6%
Iron 4%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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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.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
roasted turkey breast, diced 300 oz.
frozen vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas) 4 lb. 21 1/2  cups
cooked wild rice, hot 9 lb. 1 1/2  gallons
1. Preheat convection oven to 325°F.

2. In large mixing bowl, combine turkey, vegetables and rice.
Made With:

Product

Campbell’s® Classic Condensed Cream of Celery Soup

Campbells® Condensed Cream of Celery Soup

View Product
Weight Measure
Campbells® Condensed Cream of Celery Soup, 50 oz ea 200 oz. 4  cans
water 2  cups
Made With:

Product

Swanson® Natural Goodness® Chicken Broth

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Swanson® Natural Goodness® Chicken Broth, 49 oz container 99 oz. 2  cans
3. In separate large mixing bowl, blend soup, water and broth. Add turkey mixture.

4. Divide mixture among four 12 x 20 x 2-1/2 steam table pans. CCP: Cover and bake for 30 to 40 minutes or until internal temperature is 165°F. for 15 seconds.
Weight Measure
Cheddar and pepper Jack cheese blend, shredded 2 lb. 1 1/2  qt.
5. Uncover and top each pan with 6 oz. cheese blend. Return to oven to melt cheese.

6. CCP: Hold at 140°F. or higher. Portion using a heaping No. 6 scoop (1-cup). Harvest vegetables include broccoli, carrots, mushrooms, red peppers and onions. The use of a conventional oven will increase cooking times. This recipe can utilize leftover roast chicken or turkey. For menu variation, substitute pork sausage to offer Minnesota Sausage and Wild Rice Bake.

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