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%

Child Nutritional Content

  • MMA: 2.5oz
  • Grain: 1.25oz
  • TotalVegetable: 0.625c
  • DarkGreen: 0.0c
  • RedOrange: 0.375c
  • Legumes: 0.0c
  • Starchy: 0.0c
  • Other: 0.125c
  • Additional: 0.125c
  • Fruit: 0.0c
  • Milk: 0.0c
Total Time

60 min.

Serving & Size

1-1/4 CUP

Add To Pantry

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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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. cups
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 whole grain elbow macaroni gallon
Parmesan cheese 4 oz. cups
part skim mozzarella cheese 8 oz. cups
Instructions
1. In large skillet heat oil over medium-high heat. Add onion. Sauté for 6 minutes. Stir in garlic. Continue cooking for 2 minutes.
2. Add turkey to onion mixture. Continue to cook, stirring often to brown mixture evenly. Stir in seasoning blend, paprika and pepper until mixed.
3. Stir in Campbell's® Healthy Request® Condensed Tomato Soup, Swanson® Natural Goodness® Chicken Broth and tomatoes. Mix well. Bring to a simmer.
4. Mix in pasta and 1 cup Parmesan. 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 for 35-40 minutes,  or until heated thorough.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

6. To Serve: Let stand 10 minutes before portioning.  Using a #5 scoop, portion 1-1/4-cups onto plate.

Recipe Tip

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