TURKEY MAC WITH CAMPBELL’S® HEALTHY REQUEST TOMATO SOUP

TURKEY MAC WITH CAMPBELL'S® HEALTHY REQUEST TOMATO SOUP

Nutrition Facts

Serving Size
1-1/4 CUP
Amount Per Serving
Calories 448
% Daily Value
Total Fat 15.5g
24%
Saturated Fat 5.1g
26%
Cholesterol 91mg
30%
Sodium 530mg
22%
Total Carbohydrate 43.8g
15%
Dietary Fiber 3.1g
12%
Protein 31.9g
64%
Vitamin A 15%
Vitamin C 15%
Calcium 20%
Iron 15%
Total Time

60 min.

Serving & Size

1-1/4 CUP

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Try our new twist on Macaroni and Cheese made with Campbell's®  Healthy Request® Tomato Soup and Swanson®  Natural Goodness®  Chicken Broth. This dish is packed with cheesy goodness and topped off with turkey and parmesan cheese for a taste that everyone will love.

Recipe Yields:

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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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
50 oz.
can
Swanson® Natural Goodness® Chicken Broth
cups
vegetable oil tbsp.
onion 30 oz. 1 1/2  qt.
garlic tbsp.
93% lean ground turkey 4 lb.
Italian seasoning tbsp.
paprika tbsp.
black pepper tsp.
no salt added diced tomatoes 18 oz. cups
cooked elbow macaroni gallon
Parmesan cheese 4 oz. cups
part skim mozzarella cheese 8 oz. cups
Instructions
1. In large skillet or rondo, heat oil over medium-high heat; add onion and sauté 6 minutes. Stir in garlic and continue cooking 2 minutes.
2. Add turkey to onion mixture and continue to cook, stirring often to brown mixture evenly. Stir in seasoning blend, paprika and pepper until mixed.
3. Stir in soup, broth, and tomatoes; mix well. Bring to a simmer.
4. Mix in pasta and 1 cup Parmesan and stir together until well mixed. Place mixture into a full-size (12 x 20 x 3-in.) hotel pan. Top evenly with remaining 1 cup Parmesan and Mozzarella.

5. Bake in 350°F. convention or 300°F. convection oven and bake 35-40 minutes or until heated thorough. CCP: Cook to an internal temperature of 155°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.

6. To Serve: Let stand 10 minutes before portioning 24 x 1 1/4-cup servings per pan.

Recipe Tip

  1. The amount of dry elbow macaroni needed for this recipe is 2 lbs.
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