Cheddar cheese, cream cheese, and Parmesan cheese combine to give you a mouth-watering dish!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|low fat Cheddar cheese||8 oz.||2 cups|
|low fat cream cheese||8 oz.||1 cups|
|Parmesan cheese||2 oz.||1 cups|
|low sodium Worcestershire sauce||0 1/4 cups|
|lemon juice||3 tbsp.|
|dry mustard||1 tbsp.|
|ground red pepper||0 1/2 tsp.|
|cooked rotelle (wagon wheel) pasta||1 1/2 gallons|
|vegetable cooking spray|
|fresh whole-wheat bread crumb||5 oz.||2 cups|
|vegetable oil||2 tbsp.|
|1. In a soup pot combine Campbells® Healthy Request Cream of Mushroom Soup and chicken broth, bring to a slow boil.|
|2. Remove soup from heat and stir in combined cheeses.|
3. In bowl blend Worcestershire, lemon juice, mustard and pepper and stir into soup mixture until smooth.
|4. Toss pasta with soup-cheese mixture to coat evenly. Transfer sauced pasta to a sprayed full-size (12 x 20 x 3-in.) hotel pan.|
|5. In a small bowl combine bread crumbs and oil and mix to moisten. Sprinkle bread crumbs over pasta.
6. Bake pasta in 400°F. conventional or 350°F. convection oven 35-40 minutes or until golden brown and bubbly. CCP: Cook to an internal temperature of 155°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
7. To Serve: Let stand 10 minutes before portioning 24 x 1-cup servings.
- Water may be used instead of chicken broth.