Campbell's® Condensed Cream of Mushroom Soup combines with onion, zucchini, chilies and low-fat Cheddar cheese to make a perfect casserole. With less than 100 calories per serving, this heart healthy side dish compliments any menu.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|vegetable oil||1 tbsp.|
|Vidalia onion||2 cups|
|zucchini||2 1/2 qt.|
|green chiles||2 qt.|
|frozen whole kernel corn||3 cups|
|corn tortilla||20 ea.|
|low fat Cheddar cheese||1 lb.||1 qt.|
|1. In large skillet or rondo, heat oil over medium-high heat; add onion and sauté 6 minutes. Add garlic and continue cooking 2 minutes.
2. Add zucchini and continue cooking, stirring often, until tender, about 7-8 minutes.
|3. Stir in chiles and corn and heat through. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds.|
|4. Pour vegetable mixture into bottom of full-size hotel pan (12x20x2-inch) and spread into an even layer. Spread tortilla strips evenly over top of vegetable layer. Sprinkle with 3 cups cheese.
5. Spread top evenly with can of Mushroom Soup and sprinkle top with remaining cheese.
6. Bake in 325°F. conventional or 275°F. convection oven for 35-40 minutes. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds.
7. To Serve: Portion into 1/2 cup (#8 scoop) servings.