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What will you make of it?®

Red Thai Noodles Made with Campbell’s® Healthy Request® Tomato Soup What will you make of it?®

Create delicious lunch entrées with ingredients you already have in your storeroom and Campbell’s® Healthy Request® 50 oz shelf-stable soups!

FLAVOR KIDS LOVE. Campbell’s Foodservice lets you put a creative, kid-friendly spin on lunch.

NUTRITION KIDS NEED. All of our kid-friendly recipes help you meet the new

Cheesy Chicken and Rice Quesadillas USDA meal pattern and nutrient requirements.

LUNCH FOR LESS. You can combine commodity products with ingredients you already have in your storeroom – like our Campbell’s Healthy Request soups – to create delicious lunch options consistently and affordably. Our recipes have an average cost per portion of only $0.71, and only $0.36 using commodity ingredients. Stacked Taco Bake

PRODUCTS PRODUCT DESCRIPTION CASE CODE FORMAT CASE PACK CASE YIELD

Campbell’s Healthy Request Tomato Soup 04145 Canned 12/50 oz 150 - 8 oz. servings Healthy Request 50 oz. shelf-stable soups are a Healthy Request Cream of Chicken 04143 Canned 12/50 oz 150 - 8 oz. servings versatile base for many recipes Healthy Request Cream of Mushroom 04144 Canned 12/50 oz 150 - 8 oz. servings

Find recipe ideas at CampbellsFoodservice.com/K12Recipes

2 CAMPBELL’S ® K-12 RECIPES Give your menu a boost with great entrées that are sure to satisfy healthy appetites.

CAMPBELL’S HEALTHY REQUEST ® CREAM OF CHICKEN SOUP

Chicken Fajita Pizza: Turn lunch into a pizza party with this spicy Mexican-inspired pizza made with whole-grain crust, fresh veggies and creamy chicken soup.

Cheesy Chicken and Rice Quesadillas: Fun, kid-friendly quesadillas made with chicken soup, rice and Cheddar cheese, served with salsa.

Mandarin Chicken Rice Bowl: Brown rice, orange slices, tender veggies, and chicken strips in a savory Asian-style sauce made with ginger, garlic and soy sauce.

CAMPBELL’S HEALTHY REQUEST CREAM OF MUSHROOM SOUP

Twisted Chicken Broccoli Alfredo: Kids will love this pasta dish made with mushroom soup, diced chicken and parmesan cheese.

Beef Rancher’s Pie: This hearty Western dish is made with seasoned beef crumbles, mushroom soup and creamy mashed potatoes.

CAMPBELL’S HEALTHY REQUEST TOMATO SOUP

Tomato Cheddar Elbow Macaroni: Tomato soup and fresh shredded carrots are a delicious, nutritious spin on this cheesy favorite.

Sweet n’ Savory Meatloaf: This classic comfort food made with ground beef, tomato soup, fresh carrots and Italian seasonings is sure to satisfy.

Sicilian Sliders: Mozzarella, fresh veggies and tomato soup add amazing Italian flavor to these fun meatball sliders.

Red Thai Noodles: Heat things up with this zesty dish made with tender pasta, chicken strips and colorful bell peppers in an Asian-style tomato sauce.

Stacked Taco Bake: A Mexican twist on an Italian favorite, this lasagna is the perfect mix of tortillas, ground beef, salsa and cheesy tomato sauce.

3 CHICKEN FAJITA PIZZA

Made with Campbell’s® Healthy Request® Cream of Chicken Soup Portion Size: 1 slice (1/8 pie)

48 PORTIONS 96 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 333 Oil, canola 2 Tbsp ¼ cup $0.001 Protein 23 g Onions, fresh, diced 3 lb 5 cup 6 lb 2 qt + $0.028 Carbohydrate 35 g 2 cups Total Fat 11.8 g Green peppers, fresh, diced 3 lb + 5 cup 6 lb + 2 qt + $0.041 Saturated Fat 5.8 g 5 oz 10 oz 2 cup Cholesterol 48 mg Campbell’s Healthy Request 1 can 2 cans $0.111 Cream of Chicken Soup, (50 oz ea) (50 oz ea) Vitamin A 28% DV condensed Vitamin C 53% DV Garlic, granulated 1 Tbsp 2 Tbsp $0.005 Iron 11% DV Chili powder ¾ cup 1 ½ cup $0.023 Calcium 44% DV Pepper, black 1 Tbsp 2 Tbsp $0.004 Sodium 807 mg Cumin, ground 1 tsp 2 tsp $0.006 Fiber 3 g Chicken, fajita strips, fully 3 lb 6 lb $0.124 cooked, frozen, thawed Whole grain rich pizza crust, 6 crusts 8 crusts $0.223 2 OZ. MEAT/MEAT ALTERNATE 16” – see notes below 1 /4 CUP TOTAL VEGETABLES Cheddar cheese, reduced fat, 4 lb + 1 gal + 9 lb 2 gal + $0.186 1 shredded 8 oz 2 cups 1 qt /4 CUP OTHER VEGETABLES Hot pepper flakes, dried ¼ cup ½ cup $0.007 (optional) NOTES Total Portion Cost: $0.759 • 1.8 oz chicken fajita strips Total Portion Cost Using Commodity Products: $0.449 provides 1 oz equivalent meat/ meat alternate DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE • Use pizza crust with manufacturer documentation 1. Cook the onions and peppers: • Sprinkle 2 tsp hot pepper flakes evenly over that 1/8 of a whole crust • Place oil in a skillet. each topped pizza (optional). contributes 2 servings of total grain and that meets USDA • Sauté the onions and peppers in the oil over 4. Bake: requirements for a whole grain medium heat. • Bake pizza in a convection, conventional, or rich food for the school meal • CCP: Hold at 140 °F or above until pizzas are conveyor oven according crust manufacturer's programs. assembled. baking instructions. • Batch cook for best product 2. Make the sauce: • Oven performance varies. Check pizza during quality. baking to make sure it does not burn. • Combine the condensed soup, garlic, and spices. • CCP: Bake until chicken has reached 165 °F for 15 seconds and cheese has melted. • Mix well to combine and evenly distribute all ingredients. • Hold for hot service at 140 °F or above. • Set aside. 5. Serve: 3. Top the pizzas: • Cut each pizza into 8 equally sized pieces just before ready to serve. • Use an 8 oz spoodle to portion 1 cup of sauce onto each pizza crust. Use the back of the • Portion size = 1 slice (1/8 pie). spoodle to evenly distribute the sauce to within ½” of the crust edge. • Add 8 oz chicken to each pizza. Distribute evenly. • Add 2 cups of cooked onions and peppers. Distribute evenly. • Add 12 oz shredded cheddar over the chicken on each pizza. Distribute evenly. 4 CHEESY CHICKEN & RICE QUESADILLAS

Made with Campbell’s® Healthy Request® Cream of Chicken Soup Portion Size: 2 pieces (1/2 quesadilla) + 1 salsa dipping cup

50 PORTIONS 100 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 367 Tortillas, whole grain, 8”, 50 ea 100 ea $0.060 Protein 28 g frozen, thawed, 1.5 oz ea Carbohydrate 39 g Salsa - reduced sodium 3 qt + 6 qt + $0.180 Total Fat 11 g ½ cup 1 cup Saturated Fat 4 g Cooked diced chicken, 6 lb + 12 lb + $0.128 frozen, thawed 4 oz 8 oz Cholesterol 60 mg Brown rice, cooked, without 3 qt + 6 qt + $0.024 Vitamin A 11% DV salt, hot ½ cup 1 cup Vitamin C 4% DV Cheddar cheese, reduced fat, 12 ½ oz 1 lb + $0.031 Iron 13% DV shredded 9 oz Calcium 19% DV Mozzarella cheese, part skim, 12 ½ oz 1 lb + $0.186 shredded 9 oz Sodium 445 mg Campbell’s Healthy Request 1 can 2 cans $0.107 Fiber 5.3 g Cream of Chicken Soup, (50 oz ea) (50 oz ea) condensed Salsa, canned, low sodium 3 qt + 6 qt + $0.058 2 OZ. MEAT/MEAT ALTERNATE ½ cup 1 cup Oil, canola ½ cup 1 cup $0.006 2 OZ. WHOLE GRAIN Garlic powder 1 Tbsp 2 Tbsp $0.002 1 Chili powder 1 Tbsp 2 Tbsp $0.002 /2 CUP TOTAL VEGETABLES 1 1 Total Portion Cost: $0.906 /2/ CUP2 CUP TOTAL RED/ORANGE VEGETABLES VEGETABLES Total Portion Cost Using Commodity Products: $0.541 DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE NOTES • Thaw tortillas and chicken in 1. Pan the tortillas: 5. Bake: the refrigerator in advance of • Place ½ of the tortillas on sheet pans that have • Place pans in a 350 °F oven until the cheese preparation. been sprayed with nonstick cooking spray. is melted, the filling reaches 165 °F for 15 • If rice is prepared on the day 2. Prepare the salsa dipping cups: seconds, and the quesadillas are lightly toasted of service, hold it hot at 140 °F (approximately 12 minutes). until quesadillas are assembled. • Use a #16 scoop to portion ¼ cup of reduced 6. Cut and serve: If prepared in advance of the day sodium salsa into each portion cup. of service, cool the rice in the 3. Make the quesadilla filling: • Use a pizza cutter to cut each quesadilla into 4 refrigerator to 70 °F within equally sized pieces. • Combine the chicken, cooked rice, cheeses, 2 hours, and continue to cool condensed soup, and second measure of reduced • Serve immediately, or hold at 140 °F until to 40 °F within an additional sodium salsa together in a mixing bowl or pan. served. 2 hours. Cooled rice can be used when assembling quesadillas. • Mix well to evenly distribute all ingredients. • Portion size = 2 quesadilla pieces + 1 salsa dipping cup. • 1 lb + 12 oz long grain, parboiled 4. Assemble quesadillas: brown rice will yield 3 qt + ½ • Use two level 6 oz spoodles to portion 1 ½ cups cup cooked rice. 3 lb + 8 oz long of the filling over each tortilla on the sheet grain, parboiled brown rice will pans. Use the back of the spoodle to evenly yield 6 qt + 1 cup cooked rice. distribute the mixture over the surface of the • 1 lb + 9 oz long grain, regular tortilla to within ¼” of their edges and to evenly brown rice will yield 3 qt + ½ flatten the filling. cup cooked rice. 3 lb + 2 oz long • Place one of the remaining prepared tortillas grain, regular brown rice will over each one of the topped tortillas on the yield 6 qt + 1 cup cooked rice. sheet pans. • Batch cook for best quality. • Lightly brush the tops of each assembled quesadilla with the oil. • Lightly sprinkle the garlic and chili powders over the oil. 5 MANDARIN CHICKEN RICE BOWL

Made with Campbell’s® Healthy Request® Cream of Chicken Soup Portion Size: 1 cup (8 oz spoodle)

50 PORTIONS 100 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 352 Mandarin oranges, canned, 3 ½ lb ½ can 7 lb 1 can $0.066 Protein 25 g broken, light syrup (#10 size) (#10 size) Carbohydrate 42 g Campbell’s Healthy Request 2 cans 4 cans $0.142 Total Fat 9 g Cream of Chicken Soup, (50 oz ea) (50 oz ea) condensed Saturated Fat 2.5 g Cider vinegar 2 cup 1 qt $0.008 Cholesterol 85 mg Soy sauce, low sodium 1 cup 2 cup $0.016 Vitamin A 67% DV Orange juice 2 ½ cups 5 cup $0.029 Vitamin C 98% DV Onions, dehydrated flakes 1/3 cup 2/3 cup $0.011 Iron 11% DV Garlic, granulated 1 Tbsp 2 Tbsp $0.004 Calcium 12% DV Pepper, black 1 Tbsp 2 Tbsp $0.004 Sodium 986 mg Ginger, ground 1 Tbsp 2 Tbsp $0.008 Fiber 4.3 g Oil, canola ¼ cup ½ cup $0.003

Broccoli florets, frozen 7 lb + 1 gal + 15 lb + 2 gal + $0.148 2 OZ. MEAT/MEAT ALTERNATE 13 oz 1 ¼ qt 10 oz 2 ½ qt Carrots, fresh, shredded 2 lb + 1 qt + 4 lb + 3 qt + $0.053 1 4 oz 2 ¾ cup 8 oz 1 ⅔ cup /2 CUP TOTAL VEGETABLES 3 Chicken, fajita strips, fully 11 lb + 22 lb + $0.450 /8 CUP DARK GREEN VEGETABLES cooked, frozen, thawed 4 oz 8 oz 1 /8 CUP RED/ORANGE VEGETABLES Brown rice, cooked, without 10 lb + 1 gal + 21 lb + 3 gal + $0.039 salt, hot 12 oz 9 cup 8 oz 2 cup Total Portion Cost: $0.981 NOTES Total Portion Cost Using Commodity Products: $0.383 • 1.8 oz chicken fajita strips provides 1 oz equivalent meat/ DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE meat alternate. • If rice is prepared on the day of 1. Drain the oranges: 5. Serve: service, hold it hot at 140 °F until • Reserve for Step 4. • Use a #8 scoop to plate ½ cup of cooked brown served. If prepared in advance of 2. Make the sauce: rice. the day of service, cool the rice in the refrigerator to 70 °F within • Whisk the condensed soup, vinegar, soy sauce, • Use an 8 oz spoodle to plate 1 cup of the meat, vegetable, and sauce mixture over the rice. 2 hours, and continue to cool to orange juice, garlic and ginger together until 40 °F within an additional well blended. • Serve immediately. 2 hours. • Set aside for Step 4. • Portion size = 1 cup (8 oz spoodle). • 3 lb + 2 oz dry brown rice will 3. Cook vegetables: yield approximately 10 lb + • Heat oil over medium heat. 12 oz cooked rice (enough for 50 portions for this recipe); 6 • Add broccoli and carrots. lb + 4 oz dry brown rice will • Sauté for 8 minutes. yield approximately 21 lb + 8 4. Combine and heat: oz cooked rice (enough for 100 portions for this recipe). • Combine cooked vegetables, drained oranges, thawed cooked chicken, and sauce. • Mix well to combine and evenly distribute all ingredients. • Transfer to serving pans. • Cover pans and heat in a 350 °F oven until mixture reaches a minimum internal temperature of 165 °F for 15 seconds. • Hold for hot service at 140 °F or above. 6 TWISTED CHICKEN BROCCOLI ALFREDO

Made with Campbell’s® Healthy Request® Cream of Mushroom Soup Portion Size: 1 ½ cups (two 6 fl oz spoodles)

50 PORTIONS 100 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 318 Water 6 gal 12 gal $0.000 Protein 27 g Rotini pasta, whole grain, dry 3 lb 1 gal + 6 lb 2 gal + $0.040 Carbohydrate 36 g 2 cups 1 qt Total Fat 7 g Broccoli florets, frozen 10 lb + 8 1 gal + 21 lb + 3 gal + $0.250 Saturated Fat 3 g ½ oz 3 qt 1 oz 2 qt Cholesterol 59 mg Campbell’s Healthy Request 3 cans 6 cans $0.213 Cream of Mushroom Soup (50 fl oz ea) (50 fl oz ea) Vitamin A 12% DV 1% Milk 1 gal 2 gal $0.095 Vitamin C 89% DV Ground black pepper 1 Tbsp 2 Tbsp $0.004 Iron 17% DV Granulated garlic ¼ cup ½ cup $0.020 Calcium 39% DV Grated Parmesan cheese 1 lb 5 ⅔ cup 2 lb 11 ⅔ cups $0.028 Sodium 515 mg Cooked diced chicken, 5 lb + 1 gal + 10 lb + 2 gal + $0.110 Fiber 5.2 g frozen, thawed 4 oz 1 cup 8 oz 2 cups Total Portion Cost: $0.760 2 OZ. MEAT/MEAT ALTERNATE Total Portion Cost Using Commodity Products: $0.360 DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE 1 OZ. WHOLE GRAIN

1. Cook the pasta: 4 a. To serve as a mixed dish: 1 /2 CUP TOTAL VEGETABLES • Heat water to a rolling boil. • Combine cooked pasta, broccoli, and sauce. 1 • Slowly add pasta. Stir constantly, until water • Transfer combined mixture to serving pans. /2 CUP DARK GREEN VEGETABLES boils again. • CCP: Hold for hot service at 140 °F or higher. • Cook about 8 minutes or until al dente; stir • Portion size = 1 ½ cups (two 6 fl oz spoodles). NOTES occasionally. DO NOT OVERCOOK. 4 b. To serve as deconstructed dish: • Drain well. • Thaw chicken in the refrigerator • Transfer cooked pasta, broccoli, and sauce to in advance of preparation. • Hold hot at 140 °F or higher. separate serving pans. • Cook frozen vegetables only until 2. Cook the broccoli: • For each portion, plate in the following order: tender but crisp; they will become • Stockpot or steam-jacketed kettle: Add frozen - ½ cup pasta (4 oz spoodle) overcooked when held too long broccoli to boiling water. After water boils on a hot steam table or in a again, reduce temperature. Cover and simmer - Add ½ cup (4 oz spoodle) of broccoli holding cabinet. for 5 to 10 minutes. Drain. - Top with ½ cup (4 oz spoodle) sauce • If served as a mixed dish, keep • Seamer: Place a single layer of frozen broccoli - Serve immediately pasta, sauce, and broccoli in a steamer pan. Steam uncovered for 3 to 5 - Portion size = 1 ½ cups (two 6 fl oz spoodles) separated and combine just minutes. Drain. before serving time to maintain • CCP: Hold at 140 °F or higher. best product consistency. • If pasta is prepared in advance 3. Make the sauce: of the day of service, follow • Combine soup, milk, pepper, garlic, cheese, and directions for cooking pasta for chicken. same day service. After it’s cooked • Cook over medium heat for 5 to 10 minutes, and drained, return the pasta to stirring often. the vessel and cover it with cold • CCP: Heat to 165 °F for at least 15 seconds. water. Add ice, stir gently, and chill the pasta to 40 °F or below. • CCP: Hold at 140 °F or higher. Skim off any remaining ice with a strainer, and drain. Store in covered containers, refrigerated at 40 °F. To reheat, place pasta in a basket or strainer and plunge into rapidly boiling water. Drain hold for hot service at 140 °F or higher. 7 BEEF RANCHER’S PIE

Made with Campbell’s® Healthy Request® Cream of Mushroom Soup Portion Size: 1 piece (1/25 pan)

50 PORTIONS 100 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 240 Beef, ground, raw, bulk, 85/15 8 lb + 17 lb $0.289 Protein 23 g 8 oz Carbohydrate 26 g Mixed vegetables, frozen 6 lb + 3 qt + 12 lb + 1 gal + $0.147 Total Fat 13 g 1 oz 2 ¾ cup 2 oz 3 ⅜ qt Saturated Fat 5.1 g Campbell’s Healthy Request 1 can 2 cans $0.071 Cream of Mushroom Soup, (50 fl oz ea) (50 fl oz ea) Cholesterol 54 mg condensed Vitamin A 58% DV Onions, dehydrated flakes 2 Tbsp 4 Tbsp $0.004 Vitamin C 34% DV Salt 2 tsp 4 tsp $0.000 Iron 13% DV Black pepper 2 Tbsp 4 Tbsp $0.007 Calcium 8% DV Italian seasoning, salt free 1 Tbsp 2 Tbsp $0.018 Sodium 321 mg Paprika 1 tsp 2 tsp $0.006 Fiber 3.7 g Water, boiling 1 qt + 2 cups 3 qt $0.000 Milk, white, 1%, hot 1 qt + 2 cups 3 qt $0.025 2 OZ. MEAT/MEAT ALTERNATE Margarine, 0 grams of trans 6 oz ¾ cup 12 oz 1 ½ cups $0.032 fat per serving 1 OZ. WHOLE GRAIN Mashed potato flakes 2 lb 1 gal + 2 cups 4 lb 2 gal + 1 qt $0.054

Salt 2 tsp 4 tsp $0.001 1 /2 CUP TOTAL VEGETABLES Paprika 1 tsp 2 tsp $0.006 1 Italian seasoning, salt free 1 Tbsp 2 Tbsp $0.018 /4 CUP STARCHY VEGETABLES 1 Total Portion Cost: $0.678 /4 CUP ADDITIONAL VEGETABLES Total Portion Cost Using Commodity Products: $0.389 DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE NOTES • Pre-cooked ground beef 1. Brown the meat: • Sprinkle with second measures of paprika and crumbles may be substituted in • Brown ground beef. Italian seasoning. this recipe for raw bulk ground beef. If this substitution is made: • Drain and continue immediately. 5. Bake: - Thaw beef crumbles in the • Conventional oven: 375 °F for 45 minutes. 2. Complete the meat mixture: refrigerator in advance of • Add mixed vegetables, condensed soup, onions, • Convection oven: 350 °F for 30 minutes. preparation. Skip recipe Step 1. salt, pepper, and first measures of paprika and • CCP: Heat to 165 °F or higher or at least 15 - For 50 portions, use 6 lb + 4 Italian seasoning. seconds. oz of beef crumbles. For 100 • Stir together until well combined. • CCP Hold for hot service at 140 °F or higher. portions, use 12 lb + 8 oz beef crumbles. • CCP: Cover and hold at 140 F or higher. 6. Serve: 3. Make mashed potatoes: • Cut each pan 5 x 5 (25 pieces per pan) just • Place boiling water and milk in a large bowl or before service (serve with spatula). mixer bowl. • Portion Size = 1 Piece (1/25 pan). • Add margarine, potato flakes, and salt. • Mix with a wire whisk or paddle attachment for approximately 1 minute or until well blended. 4. Assemble: • Pour 3 qt + 3 cups (8 lb) of ground beef mixture into each steam table pan (12” x 20” x 2 ½”). For each batch of 50 portions, use 2 pans. • Spread 4 lb (2 qt ¾ cup) of mashed potatoes over the meat mixture in each pan. 8 TOMATO CHEDDAR ELBOW MACARONI

Made with Campbell’s® Healthy Request® Tomato Soup Portion Size: 1 cup (8 oz spoodle)

50 PORTIONS 100 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 408 Water 12 gal 24 gal $0.000 Protein 24 g Elbow macaroni, whole grain, 6 lb 1 gal + 12 lb 2 gal + $0.038 Carbohydrate 57 g dry 2 cups 1 qt Total Fat 12 g Campbell’s Healthy Request 3 cans 6 cans $0.162 Saturated Fat 6.9 g Tomato Soup, condensed (50 fl oz ea) (50 fl oz ea) Cholesterol 32 mg Milk, 1% low fat 1 ½ cups 3 cups $0.006 Vitamin A 23% DV Carrots, fresh, shredded 9 oz 2 cups 1 lb + 2 oz 1 qt $0.003 Vitamin C 8% DV Cheddar cheese, reduced fat, 4 lb + 1 gal + 9 lb. + 2 gal + $0.187 shredded 11 oz 2 ¾ cup 6 oz 5 ½ cup Iron 13% DV Mustard, yellow, prepared ½ cup 1 cup $0.004 Calcium 57% DV Worcestershire sauce ¼ cup ½ cup $0.001 Sodium 763 mg Onion powder 2 Tbsp 4 Tbsp $0.004 Fiber 5.6 g Cheddar cheese, reduced fat, 1 lb + 1 qt + 3 lb. + 3 qt + $0.062 shredded 9 oz 2 ¼ cup 2 oz ½ cup 2 OZ. MEAT/MEAT ALTERNATE Total Portion Cost: $0.467

Total Portion Cost Using Commodity Products: $0.180 2 OZ. WHOLE GRAIN DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE 1 /2 CUP TOTAL VEGETABLES 1. Cook the pasta: 3. Assemble: 1 • Heat water to a rolling boil. Slowly add • Combine the pasta and sauce. /2 CUP RED/ORANGE VEGETABLES pasta. Stir constantly, until water boils again. • Transfer the mixture to serving pans that have Cook about 8 minutes or until al dente; been sprayed with nonstick cooking spray. stir occasionally. DO NOT OVERCOOK. NOTES • Top with 2nd measure of shredded cheese. Drain well. • For best quality, combine the • CCP: Hold at 140 °F or higher. • Heat in a 350 °F oven for approximately 10 pasta and sauce as close to service minutes, until the cheese has melted and as possible. 2. Prepare the sauce: the mixture reaches a minimum internal • Combine condensed soup, milk, carrots, first temperature of 145 °F. • If pasta is prepared in advance of the day of service, follow measure of shredded cheese, prepared mustard, 4. Serve: Worcestershire sauce, and onion powder. directions for cooking pasta • CCP: Hold for hot service at 140 °F or higher. for same day service. After it’s • Cook over medium heat until the carrots • Portion size = 1 cup (8 oz spoodle). cooked and drained, return the are softened and the cheese is melted. Stir pasta to the vessel and cover it frequently with a wire whisk. with cold water. Add ice, stir gently, and chill the pasta to 40 °F or below. Skim off any remaining ice with a strainer, and drain. Store in covered containers, refrigerated at 40 °F. To reheat, place pasta in a basket or strainer and plunge into rapidly boiling water. Drain hold for hot service at 140 °F or higher.

9 SWEET N’ SAVORY MEATLOAF

Made with Campbell’s® Healthy Request® Tomato Soup Portion Size: 1, ¾” slice (1/25 pan)

50 PORTIONS 100 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 256 Ground beef, bulk, raw, 85/15 7 lb + 15 lb + $0.268 Protein 17 g 14 oz 12 oz Carbohydrate 21 g Frozen whole eggs, thawed 8 oz ¾ cup + 1 lb 1 ¾ cups + $0.009 Total Fat 12 g 3 Tbsp 2 Tbsp Saturated Fat 3.6 g Rolled oats 14 ½ oz 1 qt + 1 cup 1 lb + 13 oz 2 qt + 2 cups $0.009 Cholesterol 68 mg Carrots, fresh, shredded 3 lb + 2 qt + 6 lb + 5 qt + $0.020 6 oz 2 ¼ cups 12 oz ½ cups Vitamin A 65% DV Onions, dehydrated flakes ⅓ cup ⅔ cup $0.011 Vitamin C 12% DV Salt 1 Tbsp 2 Tbsp $0.001 Iron 13% DV Garlic, granulated 1 Tbsp 2 Tbsp $0.005 Calcium 4% DV Pepper, black 1 Tbsp 2 Tbsp $0.004 Sodium 418 mg Italian seasoning, salt free 1 Tbsp 2 Tbsp $0.002 Fiber 2.6 g Campbell’s Healthy Request 2 cans 4 cans $0.108 Tomato Soup, condensed (50 oz ea) (50 oz ea) 2 OZ. MEAT/MEAT ALTERNATE Light brown sugar, packed ½ cup 1 cup $0.003 Lemon juice ½ cup 1 cup $0.003 1 /2 CUP TOTAL VEGETABLES Oil, canola ½ cup 1 cup $0.005 1 /2 CUP RED/ORANGE VEGETABLES Worcestershire sauce ¼ cup ½ cup $0.002 Mustard, yellow, prepared ¼ cup ½ cup $0.002 Granulated garlic 1 ½ Tbsp 3 Tbsp $0.007 NOTES Pepper, black 1 Tbsp 2 Tbsp $0.004 • Meatloaf may be made in advance of day of service: After Total Portion Cost: $0.463 baking, drain off fat. Cover meatloaf, label, date and place in Total Portion Cost Using Commodity Products: $0.166 the refrigerator. DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE • CCP: Cool to 70 °F within 2 hours, and continue to cool 1. Prepare Meatloaf: • Slice each loaf into 25 slices, approximately to 40 °F or lower within an • Place ground beef, eggs, oats, carrots, onions, ¾” thick. additional 2 hours. garlic, pepper, and Italian seasoning in a mixing • Place cut slices in serving pans. • Slice cooled meatloaf according bowl or pan. • Hold for hot service at 140 °F. to directions above on day of service. • For 50 portions, use 1 qt of condensed soup; 3. Make the Sauce (while meatloaf is baking): for 100 portions, use 2 qt of condensed soup. • Place slices in serving pans, cover • Combine the remaining condensed soup, • Mix well to combine. pans, and heat in a 350 °F oven to brown sugar, lemon juice, oil, Worcestershire 165 °F for 15 seconds. • Place mixture into steam table pans (12” x 20” sauce, mustard, garlic, and black pepper in a x 2 ½”). For 50 portions, use 1 pan. For 100 stock pot, and whisk together. portions, use 2 pans. • Cook over medium heat for approximately • Divide the mixture in each pan in half, and 10 minutes, stirring frequently. form into 2 equal sized loaves. • CCP: Hold hot at 140 °F. • Spread 1 cup + 2 Tbsp of condensed soup over 4. Serve: the top of each loaf. • Plate one slice of meatloaf. 2. Bake: • Use a 1 oz ladle to portion 2 Tbsp sauce over • Conventional oven: 350 °F for 1 ½ hours OR the meatloaf slice. convection oven: 275 °F for 1 ¼ hours • Serve immediately. • CCP: Heat to 155 °F or higher for at least 15 seconds. • Portion size = 1, ¾" slice (1/25 pan).

• Drain fat from pans. Let meatloaf rest for 20 minutes. 10 SICILIAN SLIDERS

Made with Campbell’s® Healthy Request® Tomato Soup Portion Size: 2 sliders

50 PORTIONS 100 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 382 Meatballs, beef, with soy 6 lb + 12 lb. + $0.209 Protein 21 g added, CN labeled, 1 oz ea 4 oz 8 oz Carbohydrate 40 g Dinner rolls, whole wheat, 1 100 rolls 200 rolls $0.400 Total Fat 19 g oz ea Saturated Fat 7.1 g Oil, canola 2 Tbsp ¼ cup $0.015 Cholesterol 60 mg Carrots, shredded 2 lb + 2 qt 5 lb + 4 qt $0.015 9 oz 2 oz Vitamin A 107% DV Zucchini, fresh, julienne 2 lb 1 qt + 4 lb 3 qt + $0.028 Vitamin C 14% DV sliced 3 ¼ cups 2 ½ cups Iron 25% DV Onions, dehydrated flakes 2 Tbsp ¼ cup $0.004 Calcium 36% DV Campbell’s Healthy Request 2 cans 4 cans $0.108 Sodium 847 mg Tomato Soup, condensed (50 oz ea) (50 oz ea) Fiber 5 g Pizza sauce, prepared 2 ⅓ cups 1 qt + $0.010 ⅔ cups

Parmesan cheese, grated 3 ½ oz 1 cup 7 oz 2 cups $0.006 2 OZ. MEAT/MEAT ALTERNATE Mozzarella cheese, part skim, 2 lb + 2 qt + 4 lb + 1 gal + $0.097 shredded* 5 ½ oz 1 ⅜ cup 11 oz 2 ¾ cup 2 OZ. WHOLE GRAIN Italian seasoning, salt free 2 Tbsp ¼ cup $0.003 *CN labeled for a 3 oz portion to provide 2 oz M/MA 5 Total Portion Cost: $0.895 /8 CUP TOTAL VEGETABLES

1 Total Portion Cost Using Commodity Products: $0.798 /2 CUP RED/ORANGE VEGETABLES

DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE 1 /8 CUP OTHER VEGETABLES 1. Heat the meatballs: • Cook over medium heat until the cheese has melted. Stir frequently with whisk. • Place meatballs on parchment lined sheet pans. NOTES • Remove from heat and set aside. • Heat until internal temperature reaches 165 °F: • Optional: Secure each slider with - Conventional Oven: 375 °F for approximately • CCP: Hold at 140 °F or higher. a food pick to make them easier 11-13 minutes 4. To assemble each slider: to serve and eat. - Convection Oven: 350 °F for approximately • Use a #30 scoop to portion 2 Tbsp of vegetables 8-10 minutes. over each roll half. • CCP: Cover and hold at 140 °F or higher until • Add one meatball top of the vegetables on each sandwiches are assembled. roll half. 2. Prepare the rolls: • Use a #24 scoop to add 2 ⅔ Tbsp of sauce over • Slice the dinner rolls in half to make mini the meatball on each portion. hamburger rolls. • Add 3/8 oz (1 ½ Tbsp) shredded cheese over • Put the bottom half of each sliced roll on the vegetables on each portion. parchment lined sheet pans. • Lightly sprinkle the Italian seasoning over the • Set the top halves of the rolls aside. cheese on each portion. 3. Cook the vegetables: • Place in a 400 °F oven until the cheese has melted and the rolls are lightly toasted • Heat oil in a skillet over medium heat. (approximately 5 minutes). • Add the carrots, zucchini, and onions. • Top with remaining roll halves. • Sauté until vegetables are tender. 5. Serve: • CCP: Hold at 140 °F or higher until sandwiches • Serve immediately. are assembled. • Portion size = 2 sliders. 4. Make the sauce: • Whisk the condensed soup, pizza sauce, and Parmesan cheese together until well combined. 11 RED THAI NOODLES

Made with Campbell’s® Healthy Request® Tomato Soup Portion Size: 1 ½ cups (two 6 oz spoodles)

50 PORTIONS 100 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 383 Oil, canola ¼ cup ½ cup $0.003 Protein 28 g 1 lb + 1 qt 3 lb + 2 qt $0.015 Carbohydrate 51 g Onions, fresh, diced 10 oz 3 oz Total Fat 9 g Garlic, fresh, minced ¼ cup ½ cup $0.005 Saturated Fat 2.2 g Green bell peppers, fresh, 2 lb + 2 qt 5 lb 1 gal $0.030 Cholesterol 85 mg sliced into thin strips 8 oz Vitamin A 33% DV Red bell peppers, fresh, 1 lb + 1 qt 2 lb + 2 qt $0.040 sliced into thin strips 4 oz 8 oz Vitamin C 175% DV Campbell’s Healthy Request 2 cans 4 cans $0.108 Iron 18% DV Tomato Soup, condensed (50 oz ea) (50 oz ea) Calcium 11% DV Water 2 qt 1 gal $0.000 Sodium 1079 mg Sweet and sour sauce 1 cup 2 cup $0.023 Fiber 5 g Low sodium soy sauce 1 cup 2 cup $0.004 Thai roasted red chili paste 1 cup 2 cup $0.048 2 OZ. MEAT/MEAT ALTERNATE Chicken, fajita strips, fully 11 lb + 22 lb + $0.450 cooked, frozen, thawed 4 oz 8 oz

Spaghetti, whole grain, 7 lb + 1 gal + 15 lb + 3 gal + $0.054 1 OZ. WHOLE GRAIN broken in half, cooked 11 oz 9 cup 7 oz 2 cup

Total Portion Cost: $0.795 1 /2 CUP TOTAL VEGETABLES Total Portion Cost Using Commodity Products: $0.291 1 /4 CUP RED/ORANGE VEGETABLES DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE 1 /8 CUP OTHER VEGETABLES 1. Cook the vegetables: 3. Combine and heat: • Heat oil over medium heat. • Combine cooked vegetables, sauce, chicken, 1 /8 CUP ADDITIONAL VEGETABLES • Add onions, green and red peppers, and garlic. and cooked spaghetti together. • Sauté for about 5 minutes until vegetables are • Stir gently until all ingredients are well coated soft and onions are translucent. with the sauce and evenly distributed. • CCP: Cover and hold at 140 °F or higher. • CCP: Heat in a 350 °F until the mixture reaches 165° F for at least 15 seconds. 2. Make the sauce: • Remove from oven. Toss the mixture using • Whisk condensed soup, water, sweet and sour large kitchen spoons or tongs. sauce, low sodium soy sauce, and Thai roasted red chili paste together until well blended. • CCP: Cover and hold for hot service at 140 °F. 4. Serve: • Portion size = 1 ½ cups (two 6 oz spoodles).

NOTES • 1.8 oz chicken fajita strips provides 1 oz equivalent meat/meat alternate. • If pasta is prepared in advance of the day of service, follow directions for cooking pasta for same day service. After it’s cooked and drained, return the pasta to the vessel and cover it with cold water. Add ice, stir gently, and chill the pasta to 40 °F or below. Skim off any remaining ice with a strainer, and drain. Store in covered containers, refrigerated at 40 °F. To reheat, place pasta in a basket or strainer and plunge into rapidly boiling water. Drain hold for service at 140 °F or higher. • Breaking spaghetti in half will make it easier to portion with a spoodle. • Recipe variation: Substitute unseasoned cooked enriched ramen noodles for the whole grain spaghetti. To make this recipe for 50 portions, use 4 lb raw noodles. To make this recipe for 100 portions, use 8 lb ramen noodles. This amount of ramen noodles will contribute 1 oz equivalent grain per serving.

12 STACKED TACO BAKE

Made with Campbell’s® Healthy Request® Tomato Soup Portion Size: 1 piece (1/25 pan)

50 PORTIONS 100 PORTIONS NUTRIENTS PER PORTION PORTION INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE COST Calories 311 Oil, canola 1 Tbsp 2 Tbsp $0.040 Protein 22 g Bell peppers, fresh, green, 8 oz 1 ½ cup 1 lb 3 cup $0.016 Carbohydrate 27 g diced Total Fat 14 g Campbell’s Healthy Request 2 cans 4 cans $0.108 Saturated Fat 6.4 g Tomato Soup, condensed (50 oz ea) (50 oz ea) Cholesterol 46 mg Salsa - reduced sodium 4 lb + 2 qt + ½ cup 8 lb + 1 gal + 1 cup $0.122 6 oz (1 #10 can) 12 oz (2 #10 can) Vitamin A 10% DV Tomatoes, canned, no salt 1 lb + 9 oz 3 cup + 3 lb + 3 oz 6 cup + $0.014 Vitamin C 15% DV added, diced 3 Tbsp 6 Tbsp (¼ #10 can) (½ #10 can) Iron 10% DV Garlic, granulated 1 Tbsp 2 Tbsp $0.005 Calcium 22% DV Onions, dehydrated ¼ cup ½ cup $0.008 Sodium 508 mg Ground beef, bulk, raw, 5 lb + 11 lb + $0.200 Fiber 3.5 g 85/15, frozen, thawed 14 oz 12 oz Tortillas, whole grain, 8”, 3 lb + 40 ea 7 lb + 80 ea $0.048 frozen, thawed, 1.5 oz ea, 12 oz 8 oz 2 OZ. MEAT/MEAT ALTERNATE cut in half Cheddar cheese, reduced fat, 2 lb 2 qt 4 lb 1 gal $0.080 1 OZ. WHOLE GRAIN shredded 1 Total Portion Cost: $0.640 /2 CUP TOTAL VEGETABLES 1 Total Portion Cost Using Commodity Products: $0.298 /2 CUP RED/ORANGE VEGETABLES DIRECTIONS HACCP PROCESS #2: SAME DAY SERVICE NOTES 1. Cook the peppers: • Middle layer: Place 12 tortilla halves on top of • Place the oil in a skillet. the sauce. Distribute 1 lb 3 oz (3 ½ cups) meat • Frozen precooked beef crumbles on top of the tortillas. Spread 1 lb 3 oz (2 cups) (thawed) may be substituted for • Sauté the peppers over medium heat until they sauce over the meat. Sprinkle 6 oz (1 ½ cups) of raw ground beef. Thaw under are soft. shredded cheese over the sauce. refrigeration. For 50 portions, use 2. Make the sauce: • Top layer: Place 12 tortilla halves on top of the 4 lb + 11 oz. For 100 portions, use • Combine the condensed soup, salsa, tomatoes, sauce. Divide the remaining meat on top of the 9 lb + 6 oz. Skip Step 2. peppers, garlic, and onions. tortillas. Divide the remaining sauce over the • Mix well to evenly distribute all ingredients. meat. Sprinkle 4 oz (1 cup) of shredded cheese evenly over the sauce. • Set aside. • Tightly cover pans. 3. Cook the meat: 5. Bake: • Brown the ground beef. • Conventional oven: 350 °F for 30 minutes • Drain. • Convection oven: 325 °F for 20 minutes • Continue immediately. • CCP: Heat to 165 °F for at least 15 seconds. 4. Assemble: • Hold for hot service at 140 °F or above. • Lightly coat steam table pans (12” x 20” x 2 ½”) with nonstick cooking spray. For 50 portions, 6. Cut and Serve: use 2 pans. For 100 portions, use 4 pans. • Let pans rest for 5 minutes before portioning. • Bottom layer: Add 16 tortilla halves in the • Cut each pan 5 x 5 (25 pieces per pan). bottom of the pan. Distribute 1 lb 3 oz (3 ½ • Portion size = 1 piece (1/25 pan). cups) of meat on top of the tortillas. Spread 1 lb 3 oz (2 cups) sauce over the meat. Sprinkle 6 oz (1 ½ cups) of shredded cheese over the sauce.