A delicious twist on classic comfort-food using Campbell’s® Condensed Cream of Mushroom soup, turkey and instant mashed potatoes.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s Condensed Cream of Mushroom soup
1.75 L, 1.3 1.36 L cans
62 fl oz, 1.3 48 oz cans
|Water||375 mL||1 1/2 cups|
|Ground turkey||2.5 kg||5.5 lbs|
|Black pepper, ground,||23 mL||1 1/2 tbsp|
|Onion powder||15 mL||1 tbsp|
|Poultry seasoning||15 mL||1 tbsp|
|Mixed vegetables, frozen, thawed||3 L||12 cups|
|Mashed potato flakes, instant, dry, prepared||2 .8 L||11 cups|
|Cheese, cheddar, shredded||375 mL||1 1/2 cups|
|1. Preheat oven to 350°F (177°C).
2. Mix the condensed soup and water together in a large bowl.
|3. Season the ground turkey with the black pepper, onion powder, and poultry seasoning.|
|4. Add the ground turkey and vegetables to the soup mixture and stir to coat. Transfer the turkey mixture into 2 (2”deep) steam table pans.|
|5. Spread the potato mixture over the turkey mixture in the steam table pans.|
|6. Sprinkle with cheese.
7. Bake for 40 minutes or until the turkey mixture is hot and bubbling
CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
CCP: Hold hot at 140°F (60°C) or higher for service.
To serve: Cut each pan 6 x 4 (24 pieces/pan)