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

MUSHROOM HASH BROWN BAKE WITH  CAMPBELL'S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP

Nutrition Facts

Serving Size
1 PIECE (CUT PAN 3 x 4 TO PRODUCE 12 SERVINGS)
Amount Per Serving
Calories 227
% Daily Value
Total Fat 7.1g
11%
Saturated Fat 0.9g
5%
Cholesterol 5mg
2%
Sodium 820mg
34%
Total Carbohydrate 34.1g
11%
Dietary Fiber 4.5g
18%
Protein 8.2g
16%
Vitamin A 15%
Vitamin C 70%
Calcium 6%
Iron 10%
Total Time

110 min.

Serving & Size

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

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbells® Condensed Cream of Mushroom Soup
100 oz.
cans
vegetable oil 0 1/4  cups
Vidalia onion 20 oz. 3 1/2  cups
assorted bell peppers (green, red, yellow) 20 oz. 3 3/4  cups
garlic tbsp.
mushrooms 2 lb. 13  cups
low fat (1%) milk cups
cholesterol-free egg substitute 17 oz. cups
hash brown potatoes 6 lb. 12 1/2  cups
vegetable cooking spray
Instructions
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.
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.
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.

Recipe Tip

  1. Suggested recipe variation: instead of just one kind of mushroom, used a mixed variety.
  2. Suggested menu accompaniment: offer with a crisp green salad.
  3. Recipe sized for 12 portions will make one (1) half-sized pan. Recipe sized for 24 portions will make one (1) full-sized pan.
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