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Add a photoServings: 4
Ingredients
- 1 can Campbell's NEW Cheddar Cheese Soup (10 3/4 ounce)
- 2 Tbsp. Lowfat sour cream or possibly yogurt
- 1/2 tsp Dijon-style mustard
- 1 c. Cooked broccoli flowerets
- 4 x Warm baked potatoes, split
Directions
- Prep time: 10 min.
- Cook time: 10 min
- 1. In 1 1/2 qt saucepan, combine soup, lowfat sour cream and mustard; add in broccoli. Heat through, stirring occasionally.
- 2. Serve over potatoes. Garnish with minced sweet red pepper if you like.
- TIP: To bake potatoes: Using fork, pierce each potato; bake at 400'F. 1 hour Or possibly microwave on HIGH 10 1/2 to 12 1/2 min till fork-tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 53 | 24% |
| Total Fat 5.98g | 7% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 856mg | 36% |
| Potassium 403mg | 12% |
| Total Carbs 38.12g | 10% |
| Dietary Fiber 5.9g | 20% |
| Sugars 3.13g | 2% |
| Protein 4.88g | 8% |
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