Cream of Mushroom soup with additional flavor added with Swanson 50% less sodium Beef Broth, Nutmeg, Worcestershire Sauce and Dijon Mustard. This creamy sauce is served with Beef meatballs and Egg Noodles
- Total time:
30 minutes
- Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
frozen, fully cooked beef meatballs, 1 oz ea |
96.0 oz. |
96 ea. |
|
Campbells® Condensed Cream of Mushroom Soup , 50 oz can |
|
1 can |
|
Swanson® 50% Less Sodium Beef Broth |
|
4 cup |
|
sour cream |
5.5 oz. |
1 cup |
|
Worcestershire sauce |
|
2 tsp. |
|
Dijon-style mustard |
|
1 tsp. |
|
nutmeg , ground |
|
0.125 tsp. |
|
black pepper , ground |
|
0.125 tsp. |
|
cooked egg noodles |
90.0 oz. |
16 cup |
|
fresh parsley , chopped |
|
3 tbsp. |
1. Reheat/Cook meatballs according to package directions.
2. In a large pot, combine Campbell’s® Cream of Mushroom Soup, Swanson® 50% Less Beef Broth, sour cream, Worcestershire, mustard, nutmeg and black pepper. Mix well.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3. Pour 3/4 of the soup over the hot pasta. Stir to combine.
4. Add meatballs to remaining soup. Stir to ensure meatballs are evenly coated. Place over pasta.
5. Garnish with chopped parsley.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve, using a 6 oz. spoodle, portion 2/3 cup noodles onto plate. Top with 4 meatballs. Serve immediately.
Cream of Mushroom soup with additional flavor added with Swanson 50% less sodium Beef Broth, Nutmeg, Worcestershire Sauce and Dijon Mustard. This creamy sauce is served with Beef meatballs and Egg Noodles
-
Total time:
30 minutes
-
Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
frozen, fully cooked beef meatballs, 1 oz ea |
96.0 oz. |
96 ea. |
|
Campbells® Condensed Cream of Mushroom Soup , 50 oz can |
|
1 can |
280000001266
|
Swanson® 50% Less Sodium Beef Broth |
|
4 cup |
280000014297
|
sour cream |
5.5 oz. |
1 cup |
|
Worcestershire sauce |
|
2 tsp. |
|
Dijon-style mustard |
|
1 tsp. |
|
nutmeg , ground |
|
0.125 tsp. |
|
black pepper , ground |
|
0.125 tsp. |
|
cooked egg noodles |
90.0 oz. |
16 cup |
|
fresh parsley , chopped |
|
3 tbsp. |
1. Reheat/Cook meatballs according to package directions.
2. In a large pot, combine Campbell’s® Cream of Mushroom Soup, Swanson® 50% Less Beef Broth, sour cream, Worcestershire, mustard, nutmeg and black pepper. Mix well.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3. Pour 3/4 of the soup over the hot pasta. Stir to combine.
4. Add meatballs to remaining soup. Stir to ensure meatballs are evenly coated. Place over pasta.
5. Garnish with chopped parsley.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve, using a 6 oz. spoodle, portion 2/3 cup noodles onto plate. Top with 4 meatballs. Serve immediately.
