Campbell's® Butternut Squash Soup, potatoes, cream and Parmesan are layered and roasted to create this rich, indulgent side dish.
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Campbell's® Butternut Squash Soup* (1 tub)
|Russet Potatoes, sliced||2 kg||4 1/2 lbs|
|Parmesan Cheese||100 g||3 1/2 oz|
|Heavy Cream||2 kg||4 1/2 lbs|
|Salt and Pepper|
|Breadcrumbs||500 g||1 lb|
|1. Defrost soup in refrigerator overnight. 2. Grease a full steam table pan with oil or butter. 3. Spread a layer of Soup on bottom of pan.|
|4. Top with a layer of potatoes and sprinkle with 1/3 parmesan and 1/3 of the cream—season with salt and pepper.|
|5. Repeat with 2 more layers.|
|6. Top with bread crumbs and bake at 350ºF (170C) for 1 hour or until potatoes are soft and top is browned.|