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SPROUTS AU GRATIN
PREP TIME 5 min coOK TIME 25 min SERVES 10 people
CAMPBELLS Condensed Cream of 1In a large bowl, combine soup, milk, flour, lemon juice, savory,
Chopped fresh savory or thyme
Each, salt and black pepper
Brussels sprouts, trimmed and
quartered (or halved if small)
Finely shredded Parmesan cheese
Chopped fresh chives or green
garlic powder, salt and pepper until smooth. Add Brussels
routs,toss to coat. Scrape into a 25 qt (2.35 L)casserole
sh; sprinkle with cheese.
2. Bake at 450°F (230°C) for 25 minutes until golden and
sprouts are tender-crisp. Sprinkle with chives. Let stand for
a few minutes before serving.
MADE TO L
PREP TIME 5 min COOK TIME = 15 min
SERVES 6 people
CAMPBELLSo 30% Less Sodium
Ready to Use Beef Broth with
Bouillon de boeuf
Zest and juice of one lemon
chopped fresh thyme
chopped fresh parsley
1 In a large skillet, heat oil over medium-high heat. Toast orzo in oil for 1 minute and stir in broth. Bring to a bolil
2. Stir in mushrooms and cook until mushrooms are softened, orzo is al dente and most of the liquid has been
absorbed, about 6 minutes.
3. Stir in lemon zest and juice, thyme, parsley, salt and pepper. Sprinkle with goat cheese just before serving.