Feature Product: Campbell’s® Condensed Reduced Sodium Tomato soup, code #18987
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable oil||30 mL||2 tbsp|
|Onion, chopped||1.25 L||5 cups|
|Garlic, minced||30 mL||2 tbsp|
|Lean ground beef||3.5 kg||7.5 lbs|
*Campbell’s Condensed Reduced Sodium Tomato soup
1 1.36 L can
1 48 oz can
|Bread crumbs, whole wheat, dry||950 mL||3.75 cups|
|Liquid eggs*||375 mL||1 1/2 cups|
|Dried paprika||30 mL||2 tbsp|
|Dried oregano||5 mL||1 tsp|
|Black pepper, ground||10 mL||2 tsp|
|Non-stick cooking spray|
|*equivalent to 6 medium eggs|
|1. Heat oil in a skillet over medium-high heat and sauté onions until brown and caramelized.|
|2. Add in garlic and continue to sauté for an additional 2-3 minutes.|
|3. In a large bowl, mix together ground beef, soup, spices, breadcrumbs, egg and 2/3 of the onions. Save ¼ cup (60 mL) of soup for later.|
|4. Spray muffin tin with non-stick cooking spray. Using a #8 scoop, portion beef mixture into muffin cups.
5. In a 400°F/205°C oven, bake for 25 minutes.
6. Remove from the oven. Brush tops with remaining tomato soup and add the remaining 1/3 of chopped onions over the top of each muffin.
7. Bake for an additional 5 minutes or until reaches an internal temperature of 165°F(75°C).
CCP: Hold hot at 140°F (60°C) or higher for service.