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Categories:Viewed: 143 - Published at: 8 years ago
Ingredients
- 1 can Campbell's Cheddar cheese soup
- 2 Tbsp. sour cream or yogurt
- 1/2 tsp. Dijon style mustard
- 1 c. broccoli, cooked
- 4 hot baked potatoes, split
Method
- In a 1 1/2-quart saucepan, combine soup, sour cream and mustard.
- Add broccoli. Heat through, stirring occasionally. Serve over potatoes.
- Garnish with chopped red peppers, if desired.