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Breakfast Casserole

Made With:



Fresh mushrooms in a rich creamy base.

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To Serve: For each serving, spoon 1 1/4-cup (300 mL) serving and Garnish: Fruit, fresh, optional

Total Time

10 min.

Serving & Size

1 ¼ cup (300 mL)

Campbell’s® 48 oz Condensed Cream of Mushroom Soup makes a delicious breakfast! Combine with spinach, egg substitute and potatoes for a great way to start the day.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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

Step 2
Profit Per Meal

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

Step 3
Profit Per Day

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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

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Non-stick cooking spray
Potatoes, hash-brown-style,frozen, thawed 2 lb kg
1. Spray bottom of a full-size (12 x 20 x 3 in.) hotel pan. Spread potatoes into an even layer in bottom of pan. Hold.
Ingredients Weight Measure
Weight Measure
Oil, vegetable 1 tbsp 15  mL
Onions, sweet, finely chopped 1 1/2 qts L
Spinach, chopped, frozen, thawed, thoroughly drained 2 lb kg
2. In large skillet, heat oil over medium-high heat; add onions and cook 6 minutes, stirring often.

3. Stir in spinach. Remove from heat and cool to room temperature. Hold.
Ingredients Weight Measure
Weight Measure
Campbell’s® 48 oz Condensed Cream of Mushroom Soup 1 - 48 oz can - 1.36 L can
Milk, low-fat 3 cups 750  mL
Eggs, beaten or Liquid eggs 3 cups 750  mL
Paprika, smoked 1 tsp mL
Pepper, red, ground 1/2 tsp mL
4. In large bowl whisk together mushroom soup, milk, eggs, paprika and pepper until smooth. Hold.
Ingredients Weight Measure
Weight Measure
Cheese, Cheddar, shredded 5 cups .3 L
5. Sprinkle half of the cheese over top of hash browns and then evenly spread spinach mixture to cover the cheese. Pour egg mixture evenly over top of spinach layer. Top with remaining cheese. Cover and refrigerate at least 60 minutes or over night before baking.

6 .Bake 350°F. (180°C) conventional or 300°F. (150°C) convection oven for 35-40 minutes, or until crisp on top and firm to the touch. Remove from heat and cool at least 10 minutes before dishing up to serve.

CCP: Cook to an internal temperature of 145°F. (65°C) or higher for 15 seconds.
CCP: Hold hot at 140°F (60°C) or higher for service.


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