Cheese and broccoli potato topper

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 \N 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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