This delicious version of Pasta with Cheese uses Campbell’s® Cream of Mushroom Soup, plus three types of cheeses and has a nice zesty hint of lemon!
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|1. In a soup pot combine Campbell’s Cream of Mushroom soup, water (or milk) and bring to a slow boil.|
|2. Remove soup from heat and stir in three combined cheeses|
|3. In bowl blend Worcestershire, lemon juice, mustard and pepper and stir into soup mixture until smooth.|
|4. Toss pasta with soup-cheese mixture to coat evenly. Transfer sauced pasta to a sprayed full-size (12” x 20” x 3”) hotel pan.|
|5. In a small bowl combine bread crumbs and oil and mix to moisten. Sprinkle bread crumbs over pasta.|
|6. Bake pasta in 400°F (200°C) conventional or 350°F (180°C) convection oven 35-40 minutes or until golden brown and bubbly. CCP: Cook 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.|
|7. To serve: Let stand 10 minutes before portioning 24 x 8 fl oz (250 mL) servings.|