Cooked in browned butter, this creamy vegetable side dish made with Campbell's® Condensed Cream of Mushroom Soup is topped with Gouda cheese and baked to perfection!
- Total time:
20 minutes
- Servings:
80
|
Ingredient
|
Weight
|
Measure
|
|
unsalted butter |
40.0 oz. |
1.25 cup |
|
Brussels sprouts , thinly sliced |
250.0 oz. |
140 cup |
|
Campbells® Condensed Cream of Mushroom Soup , 50 oz can |
|
1 can |
|
milk |
80.0 oz. |
10 cup |
|
black pepper |
|
10 tsp. |
|
kosher salt |
|
5 tsp. |
|
nutmeg |
|
0.75 tsp. |
|
smoked Gouda cheese , shredded |
45.0 oz. |
10 cup |
1. Heat large pot over medium heat. Add butter. Stir constantly until melted and tan in color.
2. Add Brussels sprouts. Cook until reduced in volume by half, about 2 minutes. Stir constantly.
3. Add Campbell's® Condensed Cream of Mushroom Soup, milk, pepper, salt and nutmeg. Stir until thoroughly combined.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Pour mixture into shallow baking pans. Evenly sprinkle cheese on top. Place under broiler until cheese is melted and browned.
CCP: Hold for hot service at 140°F or higher until needed.
5. Using a #8 scoop, portion 1/2 cup onto serving plate. Serve immediately.
Cooked in browned butter, this creamy vegetable side dish made with Campbell's® Condensed Cream of Mushroom Soup is topped with Gouda cheese and baked to perfection!
-
Total time:
20 minutes
-
Servings:
80
|
Ingredient
|
Weight
|
Measure
|
|
unsalted butter |
40.0 oz. |
1.25 cup |
|
Brussels sprouts , thinly sliced |
250.0 oz. |
140 cup |
|
Campbells® Condensed Cream of Mushroom Soup , 50 oz can |
|
1 can |
280000001266
|
milk |
80.0 oz. |
10 cup |
|
black pepper |
|
10 tsp. |
|
kosher salt |
|
5 tsp. |
|
nutmeg |
|
0.75 tsp. |
|
smoked Gouda cheese , shredded |
45.0 oz. |
10 cup |
1. Heat large pot over medium heat. Add butter. Stir constantly until melted and tan in color.
2. Add Brussels sprouts. Cook until reduced in volume by half, about 2 minutes. Stir constantly.
3. Add Campbell's® Condensed Cream of Mushroom Soup, milk, pepper, salt and nutmeg. Stir until thoroughly combined.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Pour mixture into shallow baking pans. Evenly sprinkle cheese on top. Place under broiler until cheese is melted and browned.
CCP: Hold for hot service at 140°F or higher until needed.
5. Using a #8 scoop, portion 1/2 cup onto serving plate. Serve immediately.
