Meals & Beverages

RECIPES

TOMATO CHEDDAR ELBOW MACARONI

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Tomato Soup

Campbell's® Healthy Request® Condensed Tomato Soup

Campbell's® Healthy Request® condensed Tomato soup offers the rich traditional flavor of tomato soup with a more nutritious profile.

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Tip

For best quality, combine the pasta and sauce as close to service as possible.

If pasta is prepared in advance of the day of service, follow directions for cooking pasta for same day service. After it’s cooked and drained, return the pasta to the vessel and cover it with cold water. Add ice, stir gently, and chill the pasta to 40°F or below. Skim off any remaining ice with a strainer, and drain. Store in covered containers, refrigerated at 40°F. To reheat, place pasta in a basket or strainer and plunge into rapidly boiling water. Drain hold for hot service at 140°F or higher.

Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 346
% Daily Value
Total Fat 7.2g
11%
Saturated Fat 3.7g
19%
Cholesterol 17mg
6%
Sodium 567mg
24%
Total Carbohydrate 55.2g
18%
Dietary Fiber 5.5g
22%
Protein 18g
36%
Vitamin A 12%
Vitamin C 9%
Calcium 27%
Iron 13%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 2.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.5c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

Not Available

Serving & Size

1 CUP (8 OZ SPOODLE)

Yields

Looking for a flavorful, exciting way to meet meal components in your K-12 and child care settings? Made with Campbell's® Healthy Request® Condensed Tomato Soup, whole grain pasta, low fat Cheddar cheese and carrots, this easy to make meal will keep the kids coming back to try more school lunches!

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 346
% Daily Value
Total Fat 7.2g
11%
Saturated Fat 3.7g
19%
Cholesterol 17mg
6%
Sodium 567mg
24%
Total Carbohydrate 55.2g
18%
Dietary Fiber 5.5g
22%
Protein 18g
36%
Vitamin A 12%
Vitamin C 9%
Calcium 27%
Iron 13%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 2.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.5c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
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.

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
water 12  gallons
whole grain elbow macaroni, dry 6 lb. 18  cups
1. Cook pasta until al dente. DO NOT OVER COOK. Drain well.
CCP: Hold at 140 °F or higher.
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Tomato Soup

Campbell's® Healthy Request® Condensed Tomato Soup

View Product
Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup, 50 oz ea 150 oz. 3  cans
low fat (1%) milk 1 1/2  cups
carrot, shredded 9 oz. 2  cups
reduced fat Cheddar cheese, shredded 75 oz. 7 1/2  cups
mustard 1/2  cups
Worcestershire sauce 1/4  cups
onion powder 2  tbsp.
2. To prepare sauce, combine condensed soup, milk, carrots, first measure of shredded cheese, prepared mustard,Worcestershire sauce, and onion powder. Cook over medium heat until the carrots are softened and the cheese is melted. Stir frequently with a wire whisk.
Weight Measure
reduced fat Cheddar cheese, shredded 25 oz. 6  cups
To Assemble:
1. Combine the pasta and sauce. Transfer the mixture to serving pans that have been sprayed with nonstick cooking spray.

2. Top with 2nd measure of shredded cheese.
CCP: Heat in a 350 °F oven for approximately 10 minutes, until the cheese has melted or until internal temperature reaches 145 °F or higher for 15 seconds
.
CCP: Hold for hot service at 140 °F or higher.

3. To serve, portion 1 cup (8 oz spoodle) onto plate.

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