Try this one-dish entrée, easily created using Campbell’s® Condensed Cream of Mushroom soup and familiar ingredients such as tuna and pasta.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s Condensed Cream of Mushroom soup
1 1.36 L can
1 48 oz can
|Tuna, packed in water, undrained, flaked||1.8 kg||4 lbs|
|Milk, 2%||1.25 L||5 cups|
|Whole grain brown rice, cooked||930 mL||3 3/4 cups|
|Chopped celery||625 mL||2.5 cups|
|Red onion, chopped||625 mL||2.5 cups|
|Lemon juice||80 mL||1/3 cup|
|Oregano, dried||30 mL||2 tbsp|
|Broccoli florets, small||1.9 L||7.5 cups|
|Cherry tomatoes, quartered||1 1/4 L||5 cups|
|Crumbled Feta cheese||625 mL||2.5 cups|
|Black pepper, ground||3 mL||1/2 tsp|
|1. Mix soup, tuna, milk, rice, celery, onion, lemon juice and oregano in shallow 10 L baking dish/steam table pan.
2. Gently stir in broccoli and tomatoes.
|3. Sprinkle with feta cheese and cracked black pepper. Cover with foil.
4. Bake at 400°F (200°C) for 30-40 minutes. Remove cover, broil until golden – about 5 minutes.
5. Let stand 5 minutes before serving.