cheese and broccoli potato topper
- Categories
- Side dish
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Campbell's NEW Cheddar Cheese Soup (10 3/4 oz) |
| 2 tablespoons | Sour cream or yogurt |
| ½ teaspoon | Dijon-style mustard |
| 1 cup | Cooked broccoli flowerets |
| 4 | Hot baked potatoes, split |
Prep time: 10 minutes. Cook time: 10 minutes 1. In 1½ quart saucepan, combine soup, sour cream and mustard; add broccoli. Heat through, stirring occasionally.
2. Serve over potatoes. Garnish with chopped sweet red pepper if desired.
TIP: To bake potatoes: Using fork, pierce each potato; bake at 400'F.
1 hour OR microwave on HIGH 10 ½ to 12 ½ minutes until fork-tender.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File
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