| Ingredient | ULF # | Portion |
|---|---|---|
| Campbell's Cream of Mushroom Soup | 443127 | 1/50 oz. can |
| Grassland Unsalted Butter | 214676 | 1 1/4 cup |
| Boscovich Fresh Brussels Sprouts | 126409 | 140 cups |
| Land O'Lakes Milk | 149327 | 10 cups |
| Baron Spices Black Pepper | 280906 | 10 tsp. |
| Diamond Crystal Kosher Salt Box | 308709 | 5 tsp. |
| Baron Spices Nutmeg | 290876 | 3/4 tsp. |
| Roth Kase Smoked Gouda Cheese | 208213 | 10 cups |
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 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.
Makes: 80 servings
