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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Non-stick cooking spray|
|Potatoes, hash-brown-style,frozen, thawed||1 kg||2 lb|
|Oil, vegetable||15 mL||1 tbsp|
|Onions, sweet, finely chopped||1 1/2 L||1 1/2 qts|
|Spinach, chopped, frozen, thawed, thoroughly drained||1 kg||2 lb|
Campbell’s® 48 oz Condensed Cream of Mushroom Soup</b
1 - 1.36 L can
1 - 48 oz can
|Milk, low-fat||750 mL||3 cups|
|Eggs, beaten or Liquid eggs||750 mL||3 cups|
|Paprika, smoked||5 mL||1 tsp|
|Pepper, red, ground||3 mL||1/2 tsp|
|Cheese, Cheddar, shredded||1 .3 L||5 cups|
|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.|
|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.
|4. In large bowl whisk together mushroom soup, milk, eggs, paprika and pepper until smooth. Hold.|
|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.