| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Side dish | 4 | Servings | |
INGREDIENTS
| 1 | cn | Campbell's NEW Cheddar Cheese Soup (10 3/4 oz) |
| 2 | tb | Sour cream or yogurt |
| 1/2 | ts | Dijon-style mustard |
| 1 | c | Cooked broccoli flowerets |
| 4 | Hot baked potatoes, split |
INSTRUCTIONS
Prep time: 10 minutes. Cook time: 10 minutes 1. In 1 1/2 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 1/2 to 12 1/2 minutes until fork-tender. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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