Campbell's cheese & broccoli potato topper
Yield: 4 Servings
Ingredients:
- 1 x 10 3/4 oz can Campbell's New Cheddar Cheese Soup
- 2 tb Sour Cream or Yogurt
- 1/2 ts Dijon Mustard
- 1 c Cooked Broccoli Flowers
- 4 x Hot Baked Potatoes split.
- 1) In 1 1/2 qt saucepan
Instructions:
combine soup sour cream and mustard; add broccoli. Heat through stirring occasionally. 2) Serve over potatoes. Garnish with chopped sweet red pepper if desired. NOTE: To bake potatoes: Using fork pierce each potato; bake at 400 F for 1 hour. OR microwave on high 10 1/2 to 12 1/2 minutes or until fork tender. Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120
