MUSHROOM BOURGUIGNON BAKE

MUSHROOM BOURGUIGNON BAKE

Nutrition Facts

Serving Size
1 CUP
Amount Per Serving
Calories 165
% Daily Value
Total Fat 3.4g
5%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 262mg
11%
Total Carbohydrate 27.2g
9%
Dietary Fiber 3.7g
15%
Protein 5.4g
11%
Vitamin A 19%
Vitamin C 25%
Calcium 4%
Iron 7%
Total Time

70 min.

Serving & Size

1 CUP

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This Mushroom Bourguignon Bake combines Campbell's® Healthy Request® Condensed Tomato Soup with potato, onions, peas, and garlic to create a delicious dish that everyone will enjoy.

Recipe Yields:

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Step 2
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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
50 oz.
cans
vegetable oil tbsp.
Vidalia onion 1.25 lb. qt.
garlic tbsp.
mushrooms 3 lb. qt.
fresh rosemary leaves 0 1/4  cups
paprika 1 1/2  tbsp.
red wine cups
balsamic vinegar tbsp.
cooked potato 3.5 lb. qt.
frozen pearl onions 1.25 lb. qt.
frozen green peas 1.25 lb. qt.
fresh whole-wheat bread crumb cups
vegetable oil tbsp.
Instructions
1. In large rondo or pot, heat oil over medium high heat; add onion and sauté 4 minutes.

2. Stir in garlic and continue to cook 2 minutes, stirring often.
3. Mix in mushrooms, rosemary and paprika and cook, stirring often, until starting to glaze, about 8 minutes.
4. Deglaze pan with wine and vinegar and cook 8-10 more minutes.
5. Pour in Soup and bring to a simmer; cook 5 minutes, stirring often. Stir in potatoes, onions and peas and simmer 2 minutes.

6. Transfer mixture (9 1/2 lb.) to a lightly greased, full-size (12 x 20 x 3-in.) hotel pan.
7. In a small bowl combine crumbs and oil and top filled hotel pan evenly with crumb mixture.

8. Bake in 375°F. conventional or 325°F. convection oven 35-40 minutes or until golden brown and bubbly. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
9. To Serve: Serve 1 1/4 cups pot pie per serving.
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