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Campbell'S Healthy Request Soup Cheddar Cheese

Short Description

Campbell's Soup Cheddar CheeseWater, Modified Food Starch, Wheat Flour, Dehydrated Cheddar Cheese (Cheddar Cheese [Cultured Milk, Salt, Enzymes], Whey, Salt, Sodium Phosphate), Contains Less Than 2% Of: Dehydrated Cheese Blend (Whey, Semisoft Cheese [Milk, Cultures, Salt, Enzymes], Buttermilk Solids, Salt, Butter, Calcium Phosphate, Sodium Phosphate, Lactic Acid, Enzyme Modified Butteroil), Sugar, Potassium Chloride, Flavoring (Soy), Salt, Beta Carotene For Color, Enzyme Modified Butter, Skim Milk, Yeast Extract, Disodium Inosinate And Disodium Guanylate, Lactic Acid, Spice, Mixed Triglycerides, Annatto Extract For Color, Mustard Extract, Soy Lecithin, Butter (Cream), Dehydrated Butter (Cream, Salt), Dehydrated Cream (Cream, Soy Lecithin), Buttermilk, Whey Protein Concentrate, Enzyme Modified Cheddar Cheese (Cheddar Cheese [Milk, Cultures, Salt, Enzymes, Calcium Chloride], Water, Disodium Phosphate), Enzyme Modified Butter Fat And Oil, Whey.MIX SOUP + 1 CAN OF SKIM MILK MICROWAVE: Microwave oven vary. Time given is approximate. HEAT, COVERED, IN MICROWAVABLE SERVING BOWL ON HIGH FOR 3 TO 3 1/2 MINUTES OR UNTIL HOT. CAREFUL, LEAVE IN MICROWAVE 1 MINUTE, THEN STIR. STOVE: HEAT, STIRRING OCCASIONALLY. Campbell; s Condensed Healthy Request Cheddar Cheese Soup makes winning over the family easy. Our crowd-pleasing, velvety soup bursts with rich, heart-healthy flavor. Weighing in at zero grams of trans fat per serving, we predict the whole family won; t be able to resist our creamy, hearty bowls. Or get creative in the kitchen and use it to amp up a recipe that; s in desperate need of cheese! Baked Mac & Cheese, Chicken & Cheese Enchiladas, Cheesy Cornbread. we're just getting started. For more recipe ideas the whole family will love, check out CampbellsKitchen. com.

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Details:
Volume: 120ml
Wikipedia: Visit
Manufacturer: CAMPBELL SOUP COMPANY
Origin:
Barcodes:
Campbell'S Healthy Request Soup Cheddar Cheese - 00051000195753
Nutrition Facts
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Calories:  kcal
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