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MUSHROOM HASH BROWN BAKE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

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

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Tip

Suggested recipe variation: instead of just one kind of mushroom, used a mixed variety.

Suggested menu accompaniment: offer with a crisp green salad.

Recipe sized for 12 portions will make one (1) half-sized pan. Recipe sized for 24 portions will make one (1) full-sized pan.

Nutrition Facts
Serving Size
1 PIECE (CUT PAN 3 x 4 TO PRODUCE 12 SERVINGS)
Amount Per Serving
Calories 253
% Daily Value
Total Fat 11g
17%
Saturated Fat 2g
10%
Cholesterol 70mg
23%
Sodium 810mg
34%
Total Carbohydrate 32.2g
11%
Dietary Fiber 2.5g
10%
Protein 7.4g
15%
Vitamin A 17%
Vitamin C 46%
Calcium 4%
Iron 11%
Total Time

110 min.

Serving & Size

1 PIECE (CUT PAN 3 x 4 TO PRODUCE 12 SERVINGS)

Yields

Crispy potato topped with a medley of peppers and onions, and flavored with Campbell’s® Cream of Mushroom Soup.  Perfect for a holiday brunch!

Nutrition Facts

Nutrition Facts
Serving Size
1 PIECE (CUT PAN 3 x 4 TO PRODUCE 12 SERVINGS)
Amount Per Serving
Calories 253
% Daily Value
Total Fat 11g
17%
Saturated Fat 2g
10%
Cholesterol 70mg
23%
Sodium 810mg
34%
Total Carbohydrate 32.2g
11%
Dietary Fiber 2.5g
10%
Protein 7.4g
15%
Vitamin A 17%
Vitamin C 46%
Calcium 4%
Iron 11%

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
vegetable oil 1/4  cups
Vidalia onion, chopped 10 oz. 1 3/4  cups
assorted bell peppers (green, red, yellow), chopped 20 oz. 3 3/4  cups
garlic, peeled, minced 2  tbsp.
mushrooms, chopped 2 lb. 13  cups
COOK MUSHROOM PEPPER MIXTURE:

1. In large skillet heat oil over medium-high heat; add onions and sauté 4 minutes.

2. Add peppers and garlic and sauté 1 minute.

3. Mix in mushrooms and sauté 5 minutes or until mushrooms don’t give off any more liquid.

4. Remove from heat and cool. Reserve.
Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

View Product
Weight Measure
Campbells® Condensed Cream of Mushroom Soup, 50 oz can 100 oz. 2  cans
low fat (1%) milk 1  cups
frozen liquid egg, thawed 2  cups
PREPARE MUSHROOM CUSTARD:

5. In pot heat Mushroom Soup and milk over medium-high heat until hot and smooth; remove from heat and cool. CCP: Cover and refrigerate to 40° F. or below for later use.

6. When cooled, whisk in eggs until blended. Reserve.
Weight Measure
hash brown potatoes, shredded, thawed 6 lb. 9 3/4  cups
vegetable cooking spray
ASSEMBLE:

7. For each full steam table pan: Spray pan with non-stick spray. Pat 3 pounds of hash-browns into bottom of each pan. Bake in 400°F. convection oven for 30 minutes or until brown and crisp. Remove from heat and cool.

8. For each full steam table pan:
-Spread 4 cups of mushroom-pepper mixture evenly over top of crisp hash browns in pan.
-Pour 9 cups of mushroom custard evenly over top of mushroom mixture.

BAKE:

9. Place pan into 325°F. Convection oven and bake 40-50 minutes or until custard is firm and slightly browned. Let sit 15 minutes before serving. CCP: Hold at 140° F. or higher for service.

10. To Serve: Cut each full steam table pan into 12 pieces (about 2" x 3-3/4").  One serving = 1 piece.

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