Campbell’s Cheese And Broccoli Potato Topper
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cyberealm, Side dishes | 4 | Servings | |
INGREDIENTS
| 10 3/4 oz can Campbell's | ||
| New Cheddar Cheese Soup | ||
| 2 | T | Sour Cream or Yogurt |
| 1/2 | t | Dijon Mustard |
| 1 | c | Cooked Broccoli Flowers |
| 4 | Hot Baked Potatoes, split. |
INSTRUCTIONS
In 1 1/2 qt saucepan, combine soup, sour cream and mustard; add broccoli. Heat through, stirring occasionally. 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7.8mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g