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
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.
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.
|vegetable oil||2 tbsp.|
|onion||30 oz.||6 cups|
|93% lean ground turkey||4 lb.|
|Italian seasoning||2 tbsp.|
|black pepper||2 tsp.|
|no salt added diced tomatoes||18 oz.||3 cups|
|cooked whole grain elbow macaroni||1 gallon|
|Parmesan cheese||4 oz.||2 cups|
|part skim mozzarella cheese||8 oz.||2 cups|
|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.
- The amount of dry elbow macaroni needed for this recipe is 2 lbs.