|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.
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