Nutrition Facts

Serving Size
Amount Per Serving
Calories 248
% Daily Value
Total Fat 9.1g
Saturated Fat 4.5g
Cholesterol 47mg
Sodium 725mg
Total Carbohydrate 21.8g
Dietary Fiber 2.1g
Protein 20.2g
Vitamin A 9%
Vitamin C 12%
Calcium 14%
Iron 11%
Total Time

60 min.

Serving & Size


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No ordinary tuna casserole is this--full of onion, celery, whole-kernel corn, tuna, potatoes, Cheddar and pimientos, and blanketed in a lemon-peppered sauce of cream of potato soup.

Recipe Yields:

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

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
Campbells® Condensed Cream of Potato Soup
200 oz.
vegetable oil 0 1/4  cups
onion 2 lb. qt.
celery 2.5 lb. qt.
frozen whole kernel corn 4 lb. qt.
tuna in water 264 oz. cans
reduced fat (2%) milk qt.
frozen potatoes 3.25 lb. qt.
Cheddar cheese 2 lb. qt.
pimiento 1 lb. cups
lemon pepper seasoning 0 1/4  cups
black pepper tsp.
bread crumbs 2 lb. qt.
butter 12 oz. 1 1/2  cups
1. Preheat oven to 300º F. Cook onions and celery in saucepot until tender.
2. Combine onion mixture, corn and tuna. Mix soup and milk until blended thoroughly. Add soup mixture, potatoes, and cheese. Stir gently. Add pimientos, seasoning and pepper. Place in 4 full hotel pans (20x12x2).

3. Mix bread crumbs and butter for topping. Sprinkle on top. CCP: Bake at 300º F. for 30 minutes until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher for no more than 2 hours. Portion using a 8-oz. ladle (1 cup).

Recipe Tip

  1. Margarine may be substituted for butter.

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